Friday, March 23, 2012


We got to get away. Kids-free, just the two of us. Even if it was just for a few hours, it was everything I could have ever asked for! We are so blessed to have such wonderful friends and family that made it possible for us to have this time together.  You know who you are, Thank you! ♡ The day was perfect in every way.

Thursday, March 22, 2012

4 years ago...

I married my best friend,
the love of my life....

How did I get so lucky?
I am as much in love with him today as I was then...maybe even more...

Thank you for the best four years of my life.
It just keeps getting better and better everyday!
I love you so much.

Monday, March 12, 2012

Stunning Couple. Dreamy Light. And a TeePee.

Check out photos from the entire shoot HERE!!

Tuesday, March 6, 2012

Sunday Lunch {Part II}

so now, onto our delightful dessert - Crêpes!

It's my absolute absolute favorite dessert ever! The best part is, you can choose different toppings and create a custom dessert perfect for you! This time we used fresh strawberries, cheesecake filling, whipped cream, nutella, bananas, and chocolate syrup. We mixed and matched the toppings to make our perfect crêpes.

Crêpe recipe:

  • 3 eggs
  • 1 1/2 cups flour
  • 2 cups milk
  • 2 tablespoons melted butter
  • a pinch of salt
  • 1/2 tsp vanilla (omit when making savory crêpes)
Pour the flour and salt in a bowl and break the eggs in the middle. Mix into a thick batter. Add the melted butter, and while whisking, pour the milk gradually, little at a time. Mix until you get the perfect texture: neither too thick nor too liquid. It must be thinner than pancake batter with no lumps**. Leave the batter to sit in the fridge for a while if you can, or else start making the crêpes.

To make the crêpes, heat a little butter on a medium size, flat, NON-STICK pan and pour on a thin layer of the batter. The trick here is to lift the pan off of the heat, ladle the batter onto the pan and swirl it around until it forms a thin, even layer, then put it back on the heat. When the one side is lightly browned, flip it to the other side.
**{helpful HINT: the consistency of the batter should be thin enough to easily spread smooth across the pan, but thick enough that it doesn't break when you flip it over.}
Repeat until all the batter is gone, then top with your favorite toppings [strawberries, bananas, blueberries, peaches, whipped cream...etc...or the classic combo - lemon juice and powdered sugar, YUM!] and Enjoy!!

PS. By omitting the vanilla extract, this recipe can be used for savory crepes as well! Just add some shredded chicken with white sauce and melt some cheese on it, or add spinach and mushrooms for a healthy twist. The possibilities really are endless.

Monday, March 5, 2012

Sunday Lunch {Part I}

What was for lunch at our house yesterday, you may ask?

Well, even if you wouldn't ask that, I will still tell you....

Wisconsin cauliflower soup and bacon avocado grilled cheese sandwiches!

My mouth is watering just typing those words (and looking at these photos). 
It was absolutely fabulous! If any of you have been to Cafe Zupas, you may have had this velvety, creamy goodness, but where there is no Zupas, you can make it right in your own kitchen! I found a similar recipe here, and tweaked it just a tad. So, here you go!

2 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1 can evaporated milk*
1/2 cup regular milk*
2 cups water*
2~2.5 cups chicken broth* (to desired thickness)
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
Bacon, cooked and crumbled*

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape, but cover with papertowel/cloth to avoid splashing of hot liquids), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and slowly add 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and crumbled bacon and serve.

For the grilled cheese we crisped up some bacon, cut up fresh avocado and tomato, stacked on some pepper jack cheese, and grilled it with a little bit of butter.

Perfection! It definitely hit 'the spot,' and seriously the most comforting food for a rainy cold day.
....and to think that this was just {Part I}!!
coming up next....dessert crepes to wrap up this delicious Sunday lunch.

Saturday, March 3, 2012

Spinach and Bacon Quiche.

This is a recipe I adapted from several different quiche recipes I have seen. It has a little bit of  everything, and is sooooo good! I hope you like it too.


1 (9in) uncooked pie crust
4 eggs, beaten
1 can evaporated milk
1/4 cup milk
1 med onion, minced
1 cup sliced, fresh mushrooms
6 slices bacon, crisped and crumbled
3 cups baby spinach
1 1/2 cups shredded Gruyere cheese (Swiss is good too)
1 Tbsp flour
Garlic salt and nutmeg, for seasoning

Preheat oven to 400 degrees.  Line the 9 inch pie or cake pan with rolled out pie crust and bake for 5 min. Then lower oven temp to 375.
Saute onion and mushrooms in a little bit of oil, then add the spinach; season with garlic salt and a dash of nutmeg.  Mix together egg, milk, bacon, onions, mushrooms, and spinach. Add a little salt, pepper and nutmeg. Toss cheese in 1 Tbsp flour and add into egg mixture. Pour into partially baked pie crust, and bake for 45-50 minutes, until set. Let it sit for 15-20 min before serving.

and Enjoy!