Monday, August 29, 2011

I am the proudest Aunt!

I met my sister's baby girl yesterday & she is the most precious thing i have ever seen! I love her so much! I can't wait to have lots more time with her! I sure do love to buy little girl baby clothes too!
Here is a few pictures....

 So happy to be an Aunt!

 One proud Grandpa & Grandma!!! :)

Tuesday, August 23, 2011

Lilly Sale!

If you haven't checked out the Lilly Pulitzer sale yet you should! I got so many really pretty dresses! They have LOTS and great prices! Everything went really smoothly with my transaction and Free Shipping! :)

It's starting out as a really great day!

Thursday, August 18, 2011

New Recipe & recipe help! :)

Hey y'all!
I hope you are all doing well!
Life is still pretty hectic for me :) We moved in our new house on Monday & i started my new big girl job on tuesday! I am loving my job so far, but the boxes don't seem to be unpacking themselves! I am so anxious for the weekend to come so i can finally start getting some order in my life! I am dying to decorate, but i cant do that until everything is unpacked! 
I have a question for everyone.. what are some EASY, healthy meals! I am struggling there too because i don't get off work til 6! I need help! :) 
Here is a new yummy one i like!

~Pasta Primavera~
 *Picture from


  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snapped peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomato halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese, crumbled


Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.