knick knack paddywhack, give the dog a bone….


If you love your puppy as much as we do then I’m sure your concerned about the kind of foods and treats they consume. Well what better way to know exactly what’s in their treats than to make it yourself?! I’ve never met a dog who doesn’t love peanut butter, so these are perfect and so easy. You could also use almond or cashew butter, whatever you prefer. I make mine in my awesome blendtec blender but you could use your food processor, kitchen aid, or mix it by hand. The recipe only has four ingredients and your pup will love it! These also make great gifts!


1/2-1 tbsp. milk (depending on consistency)
1 cup peanut butter (or other nut butter)
1 tbsp. baking powder
2 cups whole wheat flour

Preheat oven to 375°F. Add milk and peanut butter to blender, mixer, etc. and cream together. Add baking powder and 1 cup flour and mix until ingredients are incorporated. Use spatula to scrape sides, and add remaining flour, mixing until ingredients are incorporated. Turn out dough onto lightly floured surface. Roll out to a thin even layer and cut out dough with cookie cutter (I got mine at Michales Martha Stewart makes them in all sizes). Place on greased baking sheet, and bake for 20 minutes or until golden brown. Store in an airtight container and keep your husband away from them, they’re for the dog!



the doctor will see you now

Baby Jaela’s momma let me steal her for a few days and we are having so much fun! She is a diva just like Lolo (that’s me, but it sounds more like Wo Wo) and loves to play dress up. And that kid can WALK in heels! Who says a girl can’t have brains AND beauty? I wish my doctor wore a tutu and Minnie Mouse ears! I have to give her back today…maybe they’ll take an apple pie instead and let me keep her?


winner winner, chicken (soup) dinner


so the butcher has a cold. this Florida weather does it to us every year, hot during the day and cold at night, our bodies don’t know what to do and we inevitably get sick. so he asked in his cutest, most pathetic sniffly (but still super tough of course haha) voice, “can you make your chicken soup?” How can I say no to that?! This soup is super simple and super delicious. Here goes…


2 chicken breasts (diced)
a few tbs. olive oil
1 medium onion (diced)
1 bag carrots (diced)
1 bag celery (diced)
2 cartons chicken broth
salt & pepper
2-3 garlic cloves (minced)
1 can tomato sauce

1. Heat olive oil in pot. Add onion and garlic until slightly brown and translucent.
2. Add chicken and spices (I don’t measure the spices I just sprinkle them generously and taste as I go, sorry) Cook until chicken has a nice color to it and is pretty much completely cooked.
3. Add carrots and celery, re-season a bit if necessary.
4. Add chicken broth and tomato sauce, bring to a boil, then simmer for 15-20 minutes. (The longer the better but that’s the minimum amount of time to really let the veggies get nice and tender.) Serve by itself or with rice, pasta, a nice hunk of bread, whatever you like. The best part about this soup? It’s even better the next day, so I hope you have leftovers!

I’ve got a golden ticket…


when I open a new jar of Nutella and see the shiny gold seal I feel JUST like Charlie (of the chocolate factory?) when he opens that wonka bar and sees a glimmer of his delicious future in that metallic paper. I do believe I could live on Nutella alone, my favorite is spreading it on whole wheat toast with sliced banana. How do you like your Nutella?

dive in


so I like to paint my nails before I go to bed. Well maybe “like” isn’t the right word, but that’s just usually when it happens (it’s usually on a Saturday night like tonight when the butcher and I are laying in bed talking and laughing about our day and whatever it was that we did with our friends that night) and I glance down at my nails realizing they are chipped and horrible and I can’t go to the meeting tomorrow with them like that. Which is exactly why I keep my trusty “nail polish bin” under the bed, so I can just reach down and grab all I need in one fell swoop. Even though the bin is full of a rainbow of colors I always reach for the same color, because you just can’t go wrong with a classic red nail. My absolute favorite red is OPI’s “Red my fortune cookie”. It’s bright and glossy and I love it. But let’s get back to the heart of the problem, and the reason for this post. Because I like to do my nails before bed, no matter how dry I THINK they are, I inevitably get the dreaded “hair marks” every time. Do you know what I’m talking about? (If not refer to previously mentioned “I don’t get cramps girl” and go find something else to read haha) But I have FINALLY discovered the secret to perfectly dry and glossy nails in no time- SUPER COLD WATER!!! Just fill a bowl with cold water and submerge your freshly painted nails into the water for…basically as long as you can stand it. The water basically freezes the polish into a shellack-like dry state. I can’t fully explain it I mean I’m not a scientist or anything, I just know it works. And no more hair marks!!! So yes it’s a bit unpleasant and yes you may feel like your fingertips are going to fall off but I assure you…it’s worth it! (and I don’t think there’s any danger of frostbite here) so dive in!

pumpkin snack attack


its that time of year again! the air is crisp and the pumpkins abundant! why buy pumpkin seeds when you can make your own at home that are healthier and soooo much more delicious?! its pretty simple, just half the pumpkin, scoop out the insides and extract the seeds from all the gooey pumpkin pulp. Rinse them and pat dry, you want them to be completely dry before you go any further. next choose your flavor profile. I like to keep it simple, just a little salt and pepper-tastes exactly like movie popcorn! but you could certainly be more creative and do a spicy blend with cayenne and paprika, a garlic basil flavor, or even go the sweet route with a little cinnamon and sugar! once dry, toss the seeds in a few tablespoons olive oil and sprinkle your desired seasonings. put them in a 400 degree oven for about 20 minutes or until they start to get some color. (cooking time depends on the size of the pumpkin and the amount of seeds obviously.) now the next step is very important….try not to eat them all in one sitting! as you can see my nieces were having trouble in this department! what to do with the gooey pumpkin guts? stay tuned my friend, another blog for another day.