Goodbye for Now

Dear friends,



I am sad to say that I must take a break from the blog world for a while. 

As you may (or may not) have noticed, I have been a bit absent lately.

After Hunter Husband and I returned from our Arizona vacation last month, I was promoted at work!

I am so excited that it happened and I am definitely ready for the challenge.

However, more responsibility at work means less free time.

And in my case, more responsibility at work means traveling to another town for two or three days a week.

I will still be here, reading and commenting on all of your lovely blogs when I can, but my own posts will be few and far between. Because, quite frankly, I just can't keep up.

Hopefully, things will calm down sooner rather than later and I'll be back to posting on a regular basis.

But until then,

Much love to you all!

Sunday Funnies

Welcome to the Sunday Funnies!

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Come link-up and share some laughs!

***If you are going to link up PLEASE link back to my blog or use the button above. Thank you!***

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Enjoy your Sunday!

What's Cookin', Good Lookin'? - Marinated Broccoli Salad

Happy Friday!

I hope you all had a fun and festive 4th of July! Hunter Husband and I invited some friends and family over for some fun, food, and fireworks (but more on that later!).

Today, I'm going to share a delicious broccoli salad recipe that is totally perfect for these warmer summer months! I found this recipe while I was working my way through Mother Medicine's impressive stack of cookbooks during my vacation in Arizona. I'm not positive, but I'm pretty sure it came from Pat and Gina Neely's cookbook, The Neelys' Celebration Cookbook.

If you don't watch Pat and Gina's show on Food Network, you're missin' out!

Anywho...onto the recipe!

Pat & Gina's Marinated Broccoli Salad

Kosher salt

6 cups broccoli florets

2 Tbsp honey

3 Tbsp red wine vinegar

1 tsp crushed red pepper flakes

Freshly ground black pepper

1/3 cup extra virgin olive oil

6 slices bacon, cooked and crumbled

1/2 small red onion, chopped

1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

Prepare a large pot of boiling salted water and a large bowl of ice water. Cook the broccoli in the boiling water until crisp-tender, about one minute. Immediately mix the broccoli into the ice water to stop the cooking. Drain well and let dry.

Whisk together the honey, vinegar, pepper flakes, salt and pepper. Add the olive oil very slowly, whisking to make sure the liquids are mixed well.

Add the broccoli, bacon, onion, almonds, and cranberries, and toss well to combine. Cover with plastic wrap and chill for two hours before serving.

Enjoy!







Happy Fourth!

Happy Fourth of July!

Hunter Husband and I are hosting a BBQ at our house tonight and will be setting off some fireworks especially for Glamour Girl and Nephew Space Ranger!

I hope everyone has a fun and safe holiday!