Friday, November 18, 2011

Lemon Bars

I love Pinterest.  I love it for a lot of reasons.

#1.  I have my dream home all planned out.
#2.  I have my Christmas list totally picked out.
#3.  I have my birthday list totally picked out.
                and last, but not least...
#4.  I have collected about 1,000 recipes...most of which have been really good.

Last month, I had a bridal shower to go to at my work.  What bridal shower is not complete without lemon bars?  I love all things lemon...and these fit right in.  I adapted this recipe from one I found on Pinterest.  I'm glad I used this recipe- there's something about using fresh lemon juice that just makes it "that much better."  Thankfully, I saved a few at home, because they were all gone! 

{Lemon Bars}
recipe adapted from here

For the crust:

3/4 pound unsalted butter; at room temperature
3/4 cup granulated sugar
3 cups flour
1/4 teaspoon kosher salt

For the filling:

6 large eggs; at room temperature
3 cups granulated sugar
2 Tablespoons finely grated lemon zest
1 cup freshly squeezed lemon juice (about 7 small lemons)
1 cup flour

Confectioners' sugar for dusting

Butter a 9x13 baking pan, then line the bottom & sides with parchment paper (optional, but makes for easy removal from the pan.)

For the crust:

Cream the butter & sugar until light in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour & salt; and with mixer on low, add to the butter mixture until just combined.
Dump the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into the bottom of the prepared pan. 
Chill the pan while you preheat the oven to 350 degrees.
Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.  Leave the oven on.

For the Filling:

Whisk together the eggs, sugar, lemon zest, lemon juice & flour.  Pour over the crust and bake for 35-45 minutes, until filling is set. 
Let cool to room temperature.  Cut into squares or triangles and dust with confectioners' sugar. 
Store any leftovers in a covered container in the refrigerator. 

Makes about 24 squares.


Monday, November 7, 2011

Buffalo Chicken Tacos

I hit a home-run the other day.  I received a pat on the back & an "atta-girl."  I made Buffalo Chicken Tacos.  I usually associate chicken wings with 3 things: guys, beer & football.  I'm not a huge fan of eating meat off the bone- something about it just grosses me out.  So I don't particularly LOVE chicken wings.  When I found this recipe...I immediately knew it'd be a big hit.  I'd like it because it was chicken off the bone, and my hubby would love it because well...he's a guy, he was drinking beer & of course he watching football.  We both really enjoyed these tacos!

{Buffalo Chicken Tacos}
recipe via here


1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing - NOT red hot sauce) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
Cheddar Cheese

Heat a large skillet over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, remove from heat toss with ⅓ cup buffalo wing sauce.

Warm tortillas.  Top with all toppings.  Drizzle with small amout of ranch dressing. 


Friday, October 28, 2011

Cream Cheese Rippled Pumpkin Bread

So weird!  Earlier this week, I was trying to figure out a few new outfits on Polyvore.  I was headed to the mall & my take on shopping lately: if I can't make an "outfit" out of it....I'm not buying it.  That way, I won't end up with all these random shirts/tops that really don't go together.  So anyways...sorry to all of you if it left you scratching your heads!

We have had a busy couple of weeks!  We travelled for 2 weeks, and then we had my hubby's family in town.  Needless to say...lots of eating out!  My hubby is now in North Dakota for the week.  I have to admit: last night, after working for 12 VERY long hours...I came home, made some classic Kraft Mac n' Cheese & collapsed on the couch! 

While Todd's family was here, I did manage to make this bread.  Very Fall. Very Good. Very comforting.  The recipe makes 2 loaves...we ate one & I brought one to work.  The one I brought to the ER was gone in minutes!

{Cream Cheese Rippled Pumpkin Bread}
Recipe compliments of
Recipe makes 2 loaves

Cream Cheese Filling:

8 ounce package cream cheese; room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 Tablespoons all purpose flour

Pumpkin Bread:

1 cup toasted pecans
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter; melted & cooled
1-15 ounce can pure pumpkin
1/2 cup water
1 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour 2 9x5' loaf pans.

For the Cream Cheese Filling: Beat the cream cheese until smooth in a stand mixer.  Add the sugar and process until smooth and creamy.  Add the eggs; one at a time,  mixing just until incorporated.  Do not over process.  Stir in the flour.  Set aside.

For the Pumpkin Bread:  Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.  In another bowl, whisk together the eggs until lightly beaten.  Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla and (optionally) nuts.  Stir the flour mixture into the pumpkin mixture, being careful not to overmix.  A few streaks of flour are fine.  Divide the batter in half.  Take one halft and divide it between the two pans.  Pour half of the cream cheese filling into each pan, then top with the remaining half of batter.  Smooth the tops and bake an hour, or until a toothpick comes out clean.  Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Thursday, October 6, 2011

Doughnut Muffins

Things have sure changed around our house.  My hubby has been travelling a lot, which has been a really hard adjustment for me.  That's part of the reason I haven't had many recipes to share- cooking for one is SO HARD.  While my hubby was gone- I found myself sitting in my most ugly ripped stained worn comfy sweatpants (I know you all have some)  & watching The Housewives of Beverly Hills & The Rachel Zoe Project off the DVR (never, ever would I think about watching Bravo when my hubby is around- he says it gives him a headache.)  After many hours of watching t.v. & stalking Pinterest...I decided I should make these muffins.  I'm glad I did- I ate them for breakfast all week!  They were good & warm & fall-ish.

{Doughnut Muffins}
compliments of

For the muffins:
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

For the coating:
1/4-1/2 cup butter; melted
1/3 cup sugar
1 Tablespoon cimmamon

Preheat oven to 350 degrees & grease a muffin tin. 
Combine flour, baking powder, salt, nutmeg & cinnamon in a medium bowl.  Combine oil, sugar, egg & milk in a large bowl.  Add dry ingredients & stir to combine.
Bake at 350 degrees for 15-20 minutes.  While muffins are baking, melt butter in a small bowl.  In another bowl, combine the sugar & cinnamon.  Shake muffins out of the muffin tin while the muffins are still hot.  Dip muffins in the melted butter & then into the sugar & cinnamon mixture.  Place on a wire rack & allow to cool.

I couldn't help it :)


Thursday, September 29, 2011

Lasagna Soup

I've been trying really, really hard to pretend it feels like fall.  I mean, I'm ready for 50-60 degree weather, football, boots & sweaters.  Yesterday, it was 91 degrees in Denver.  91 Degrees!  So needless to say, I'm not quite ready to bust out all of my saved pumpkin recipes, soup recipes, etc.  We are still outside grilling!
A few weeks ago, I did have the opportunity to try a good fall recipe.  It was a bit on the cooler side, it was Sunday evening & we had just spent the afternoon at the Bronco's game.  I've had this recipe saved for awhile now & I'm glad we tried it!  It was so good.  Sorry the picture is so bad...we were so hungry, I just quick snapped a picture before we devoured it!

{Lasagna Soup}
recipe compliments of  Cassie Craves

{I tried to get a picture of the Ricotta mixture at the bottom of the bowl...didn't work out so well}


2 teaspoons olive oil
1 pound spicy sausage
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes with garlic and olive oil
5 cups beef broth
1/2 cup tomato basil spaghetti sauce
1 bay leaf
4 ounces campanelle pasta
4 ounces ricotta
1/4 cup grated Parmesan
1/8 teaspoon salt
Pinch of pepper
1 cup shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic and Italian seasoning and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the spaghetti sauce, the broth, and the bay leaf and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaf. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/8 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.


Sunday, September 11, 2011

Block Party! and a few great recipes...

Hopefully everyone is having a great weekend!  Last evening, we had our first annual block party.  We had a great time!  This is what our street looked like:


Even Little Oli had a good time...although this morning he's had a slight hangover: by that I mean like a food coma/hangover.  We watched our little 13 pound dog eat 1 hotdog, 1 cupcake wrapper & he took a cookie right out of a little girls hand!  Who knows what else he got ahold of.  SO needless to say he's a big sluggish this morning. 

We ended the evening with a bonfire in the middle of our street.  It was so much fun!  Can't wait to do it next year!  As for what I brought- they were both new recipes that I will be keeping around.  I enjoyed them both (and a big thank you to Pinterest- which is where I found the links.)

{Peanut Butter Pretzel Bites}
recipe compliments of Foodaphilia

1 cup creamy peanut butter
2 Tablespoons softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
mini pretzels
1 bag semi-sweet chocolate chips

Combine peanut butter & softened butter in a large bowl.  Mix to combine.  Add the sugars & mix again.  At this point if the filling will roll easily into balls without sticking to your hands you're ready to go.  If not, add a little more of each sugar until you've reached a consistency that is easy to roll.

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled & successfully sandwiched, stick the whole tray in the freezer for about 30 minutes (I froze my completely.)

Pour the chocolate chips into a microwave safe bowl & heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer & quickly dip each half-way into the melted chocolate.  Return to the tray & repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until ready to serve. 

TIP: line the tray with parchment paper

now on to my favorite:

{Asian Chicken Pasta Salad}
recipe compliments of

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded (I shredded a rotisserie chicken)
1/4 cup green onions; sliced
1/2 pack sliced almonds; toasted
1 bag spinach
1 small bag peapods
1 can mandarin oranges; drained

NOTE: this recipe MUST be doubled

1/4 cup sesame seeds; toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (or sesame oil)
2 tbsp sugar
1/2 tsp pepper

Cook pasta (a little al dente.)  While pasta is cooking, shred chicken.  Make 1 batch of the dressing.  Combine cooled pasta & chicken in a container: pour dressing over.  Place in fridge overnight (or at least 4 hours.)

Right before serving, toss all together with 1 more batch of the dressing.  Top with a small amount of additional sesame seeds.  Enjoy!

Friday, September 9, 2011

Aspen Recap & a Great Soup Recipe

Wow! Aspen was amazing.  We had a great time just hanging out, watching volleyball, walking around town, eating tons of food & drinking some really good wine (pretty much left over from our last Napa Valley vacation.)  Before I share one of my favorite soup recipes....Sausage Tortillini Soup, I thought I'd share a few photos from our trip.

My hubby & I
The girls

Post hiking up Aspen Mountain...we needed a few beers & some FOOD!

Aspen Sunset...

Needless to say we had a busy week! 

Since coming home from Aspen, the mornings have been a bit on the chilly side & it's been a bit dark when I've been waking up for work.  I think it's appropriate to say that fall is in the air!  Soup is such a fall meal for's this time of year I usually bust out a few soup recipes.  This is my absolute favorite!

{Sausage Tortillini Soup}
recipe compliments of Ann Bishop

3 stalks Celery; chopped small
3 stalks Carrots; chopped small
1 package fresh mushrooms; chopped
1/2 onion; diced
1 pound Italian Sausage
1-28oz can petite diced tomatoes; undrained
2-15oz cans chicken broth
1 small package premade cheese tortillini
Parmesan cheese
French Bread

Saute celery, mushrooms, carrots & onion in a large soup pot.  At the same time, brown sausage.  Once cooked, add sausage to veggies.  Add undrained petite diced tomatoes & chicken broth.  Bring to a boil & add tortillini.  Boil until pasta is cooked. 

Top with parmesan cheese (and I also topped with some fresh basil from my garden) & serve with french bread. Enjoy!

Friday, September 2, 2011

Headed up to Aspen this weekend!

We are headed up to Aspen for the long Labor Day Weekend this afternoon!  This is quite a big deal in our house: my hubby recently resigned from his job & now has weekends off!  We've never been to Aspen before, so we're really excited.  We're going with our good friends Heather & Nate and Andrea & Tony. 
Some things that will be going on this weekend:
-Jazz Fest
-Wine drinking
-Riding bikes through town
-Zac Brown Band concert
-Enjoying good friends & good food
Since I don't have a recipe to share...I thought I'd share the comfy outfit I'll be wearing for the trip up.  I've got to get the last weekend of wearing white in!  I'll be sad to see my white shorts/skinny jeans go.  I'm not sure...I might rock they out for a bit after this weekend.  We'll have to see.
Have a great Labor Day Weekend My Friends!
headed up to Aspen this weekend!

Abercrombie fitch
$68 -

Bernardo sandals
$195 -

Hermes stainless steel watch
$2,700 -

Jennifer Meyer chain necklace
$1,500 -

Jennifer Meyer stud earrings
$675 -

Dogeared Jewels gold bracelet
$70 -

Ray-Ban ray ban shades
$159 -

Monday, August 29, 2011

7 Layer Greek Dip

Tomorrow night my hubby & I have seperate (and very gender appropriate) activities going on.  My hubby has a Fantasy Football Draft party & I have bookclub.  Now, I don't know much about all that football draft stuff...but I do really enjoy getting together with the girls.  We each bring an appetizer & the person hosting for the evening provides the wine.  This past month we read Honolulu by Alan Brennert.  It wasn't the best book we've read but I did finish it, which says quite a bit.

I've made this dip before, but I believe we had gone golfing & must have been starving when we got home because it was almost all gone before I remembered to take pictures.  So here is round 2...hopefully the girls enjoy tomorrow night!

{7 Layer Greek Dip}
recipe adapted from

1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 package hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh basil

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and basil. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.

Friday, August 19, 2011

Spicy Honey Chicken

Last week, we were driving back to Denver from Vail.  A trip that usually takes us about 2 hours literally took us over 3 hours: construction, summer traffic, etc.  The trip home is usually the worst thing about heading up the hill, so to pass time, I started looking at the recipe index from Our Best Bites.  They have the best recipes! 

As I've blogged in the past, our trips to Vail usually include a lot of golfing, eating out & drinking.  After a few days up there, we were ready to come home, unpack & cook a healthy meal.   I flagged a few recipes to try & this is the first one.  We loved the rub/glaze on the chicken (we actually used it to glaze some porkchops later in the week.)  The salad was really good- the dressing was so light & the mangoes were awesome with the red onion.

{Spicy Glazed Chicken}
recipe compliments of Our Best Bites

8 boneless chicken thighs; about 2 lbs
2 tsp vegetable oil

2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp salt
1 tsp cumin
1/2 tsp chipotle chili powder

1/2 cup honey
1 TBSP cider vinegar

Combine all the rub spices in a bowl & mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces.  Pat dry.  Drizzle oil over chicken & rub in with your hands to lightly coat all the pieces.  Then toss chicken with the spice rub to coat all sides well.  Use your hands and get it in there!  Grill chicken.

While chicken is cooking, warm honey in the microwave so it's not so thick.  Add the vinegar & combine well.  Reserve 2 TBSP honey glaze for later.  Take the rest & brush on chicken (both sides) in the final moments of grilling. 

Right before eating, drizzle with reserved honey mixture.

{Spicy Honey Chicken Salad}
recipe compliments of Our Best Bites
serves 4 large salad

1-2 heads romaine lettuce; shredded
2 ripe mangoes; thinly sliced into strips & chilled*
2-3 ripe avocado; thinly sliced into strips
red onion; thinly sliced

{Honey-Citrus Vinaigrette}

1 garlic clove; minced
1/2 TBSP grated onion
1/3 cup fresh OJ
3 TBSP fresh lime juice
2 TBSP honey
3/4 tsp cumin
1/2 tsp salt
1/4 ground black pepper
1/2 cup vegetable oil

Combine all & shake well

Combine all salad ingredients & drizzle with salad dressing.  Serve with chicken.  Enjoy!

* this is a good time to talk about my most favorite kitchen tool of late.  My mango pitter that I purchased from Crate & Barrel.  You can purchase one here.

Saturday, August 6, 2011

Red Sangria

I LOVE sangria. 

I really, really like it.  What I cannot stand is bad sangria.  Like Applebees...they have terrible sangria.
I have a personal preference when it comes to my sangria...and the very best comes from San Chez Tapas Bistro in Grand Rapids, Michigan (my home town.)  If you're ever in the area...check it out.

So here it goes:

pardon my mani...I was gardening.

Best. Sangria. Recipe. Ever.

{Red Sangria}
recipes compliments of San Chez
Note: Makes 1 Gallon of base (which is ALOT)

46 oz. can Guava Juice
5 Liters Burgundy Wine
1 cup Nonalcoholic Triple Sec
1 cup Brandy
1 qt. Orange Juice
splash of lemon lime soda in each glass
Assorted fresh fruit

Combine all but lemon lime soda & fresh fruit.  Dispense into iced glasses or pitcher.  Finish with soda & fruit.  

Note: it is impossible to find non-alcoholic triple sec.  Go big or go home...just get the usual stuff. 

Monday, July 25, 2011

Hoisin Glazed Turkey Meatballs

That's it. 
It was so easy & quick.
I threw them in the oven as I was doing some work from home & before I knew it...they were done.  They were really moist (I even used 96% lean ground turkey) & had really good flavor.  Bonus: I ate them for lunch all week too.

Hoisin Glazed Turkey Meatballs
recipe compliments of

Makes: 26 Meatballs. Active Time: 20 minutes. Total Time: 30 minutes.
2 tablespoons reduced-sodium Soy Sauce
1 tablespoon toasted sesame oil
2 teaspoon finely grated fresh ginger root, preferably grated with a rasp-style grater
1/2 teaspoon crushed red pepper
1 teaspoon sugar
1 tablespoon cornstarch
2 scallions, minced plus sliced scallion greens for garnish, divided
1/2 cup finely drained, chopped water chestnuts
1 pound lean ground turkey
1/4 cup purchased Hoisin Sauce 
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice black and/or white sesame seeds, for garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Whisk soy sauce, sesame oil, ginger, crushed red pepper and sugar in a large bowl. Whisk in cornstarch until smooth. Stir in 2 minced scallions and water chestnuts. Stir in turkey until completely combined.
Drop turkey mixture by rounded tablespoons onto the prepared baking sheet, gently re-shaping into ball shapes if necessary. Lightly coat the balls with cooking spray and transfer to the oven. Bake until the meat is cooked through, 15 to 17 minutes.
Stir Hoisin sauce, cilantro and lime juice in a large bowl. Add the cooked meatballs and gently stir to coat. Sprinkle with the remaining sliced scallions and sesame seeds and serve hot with toothpicks.


Monday, July 18, 2011

Summer Salad

It's about this time of the summer that our garden is in full swing & I start thinking...what am I going to do with all of these veggies & herbs. 

This is our garden:

In order: lettuce, sugar snap peas, thyme, rosemary, basil, green peppers, red peppers, orange peppers, jalepenos, sweet 100 tomatoes (the best- in my opinion,) yellow teardrop tomatoes & good 'old beefsteak to-maters.

The most abundant produce that I have right now is I thought I'd share our most favorite salad recipe.  I cannot take credit for this one...this one is my hubby all the way.  One night, I came home from work & he had created this little number.  And it's been in our meal rotation since.  We don't measure this one out...just throw it all together

{Summer Salad}
recipe compliments of Todd Griffin

Grilled chicken; served warm & sliced
Lettuce {we use a combination of romaine & spring mix}
Pine nuts; toasted
Strawberries; sliced
Goat Cheese; crumbled
Champagne vinagrette
Freshly cracked black pepper; optional

Mix all salad ingredients together, top with warm grilled chicken.  Optional: sprinkle with pepper.

Monday, July 11, 2011

Nothing is happening in our kitchen...because it's summer!

Alright...why have I not been cooking??  I can probably come up with a thousand reasons...most of which I thought I'd show you in pictures.  Basically, it's the thick of golf season so we are on the go-go-go.  Summer in our house revolves around late night lessons, 18-hole (or 52-hole) days...and eating out, ALOT.  I find it very hard to cook for one, so usually I wait for my hubby to get home & collapse on the couch with a cocktail in hand before I say..."I didn't get anything for dinner."  To which he usually rolls his eyes, shakes his head and we head out to dinner.  Besides golf, I/we have been busy.  Just because golf is sucking the soul out of my hubby doesn't mean we can't fit in a little fun. 

So here it goes:

First up...let's talk Second Home in Cherry Creek.  Love this place for a few reasons.  #1 Some creepy old man is ALWAYS game for buying me a drink.  #2 They make an amazing Dill Pickle Martini (enough said.) #3 This place is a Cougar's playground.  I find it facinating to watch these women at work.  And lastly...our friends Tony & Drea invited us to this cooking class they hold monthly.  It was so fun.  Each month they have a theme: Mexican was the theme the night we went.  We had so much fun and it's only 10 bucks a person...can't beat that deal.
                                      Todd & T-bills

Next up...I tackled our pantry in the kitchen.  I became very lazy after our wedding...I just shoved everything onto the shelves.  It got so crazy in there...opening the doors was like taking your life in your hands. 



I don't have great pictures, and it's a work in progress but I'm working on turning our plain, empty basement guest bedroom into something more suitable for guests.  I'm really loving the gold/gray color combination right now, so that's been my inspiration.  Like I said it's a work in progress.  We painted the walls a light gray color.  I bought some bedding from West Elm.  I scored an AMAZING deal on that white trunk at The Paris Street Market...only $20.00.  I'm still working on adding some accessories.  And of course...that's our little Oliver making his blog debut (see below.)

Speaking of Oliver, he is our baby & basically holds down our fort.  He's had a busy summer as well.  Oliver's loves: Hubby being home.  Sleeping between us on his own pillow.  Chasing tennis balls.  His Maddie girl (the next door neighbor's dog- see below) Being in the mountains.  Getting dirty disgustingly dirty. Going to the park & riding in the basket of my bicycle. 

our little Oli bear

Oliver & his bestie...Maddie.  Maddie spent 2 weeks with us while her parents
were in Mongolia adopting their new little boy; Sawyer.

Oliver had a little injury this summer. 

Our happy, silly little dog...

No summer would be comlete without multiple trips to Vail/Edwards, Colorado & Cordillera.  We had a great time visiting great friends & golfing.

Next up...the Tiger's came to town.  Now this was a big deal in our house.  My hubby went to all 3 games (I went to 2.)  Apparently the Tiger's only play the Rockies once every 3 years.  This particular weekend revolved around drinking, sleeping & baseball.

gosh, we look crazy...but you get the idea

I've had a few kitchen disasters...that cake, I can't even talk about it.  Personally, Martha Stewart makes the best curd of any kind.  Will NOT use any other recipe.  Period. 

Lastly, just this past week our friends Kirsten & Darren came to visit from Vail.  We all went to the Kenny Chesney concert.  We had really good seats...and monsonal-type weather.  It down-poured during the entire concert.  We were soaked to the bone.  Luckily, the music was really good, as was the company.  I think the situation was so crazy, years from now we'll still remember & laugh about all that rain.  (Note: I made it through the entire concert without was really hard, but I did it.)

our friends Kirsten & Darren
double layers of rain gear...
thank goodness for golf pro's & their rain attire

That's it my friends, our summer so far.  Hope you enjoyed!