Pumpkin Spice Pancakes

It's a typical stereotype, but every fall I go a little nuts for all things pumpkin and apple. This year I decided to manifest that stereotype in some cop-out pumpkin spice pancakes! 

Most of the time, I make pancakes by mixing up some Aunt Jemima box mix with different ingredients. I've done yogurt, applesauce, oatmeal, various fruit or chocolate chips...this fall, I decided to try pumpkin spice. 

I followed the basic directions on the box to make the batter, but then I added a couple teaspoons of Trader Joe's pumpkin butter, a dash of cinnamon, and a splash of vanilla extract. 

Voila! 

Perfect fall weekend breakfast. 

Granolapalooza

A few weeks ago, Sister and Psuedo-Sister (AKA Meg) were hanging out with me and we decided to try our hand at some new granola.

I make granola all the time, it's way cheaper than buying and I like being able to control the ingredients. I posted about it a while ago, and gave you my basic formula. Usually I go the route of coconut and cranberry, since it's Dan's favorite.

Plus, with coconut oil and honey, it's a pretty healthy staple.



But this time, us gals wanted a something little more exciting.



We mixed up some old-fashioned oats along with multigrain oats (for a little added texture), added some melted butter, and confectioners sugar. We toasted this with a handful of almonds for 12 minutes (mix once at 6 minutes).

Once it came out of the oven and warm and delicious-smelling, we added shredded coconut, dried blueberries, and...another dusting of confectioners sugar.



We dubbed it blueberries and cream, and boy was it tasty. Definitely a sweet treat and not an everyday type of granola, but worth every bite!

Hmm, maybe I'll have to make another batch of this soon...

(Yet Another) Zucchini Roundup

I know, this time of year everyone and their brother talks about all the things you can possibly make with zucchini and tomato. I'm just gonna go ahead and jump on this bandwagon, because I've been lucky enough to eat half my body weight in zucchini and summer squash this year. 

In my personal opinion, zucchini and summer squash are delightful just as they are, and can be consumed with pleasure in just about any form. My husband disagrees. 

In the interest of fairness (also because for the first time in five years it was a mild enough summer for me to spend more than 38 seconds in my kitchen), I decided to bake some of those delightful vegetables into delightful treats. 

The first thing I made was a coconut zucchini bread.

Pinterest

It was tasty, especially if you like coconut. Dan wasn't crazy about the texture (the coconut flakes were on the chewy side) but Sister and I thought it was delicious. Unfortunately, the fiendish dog struck, and we only got to eat about half the loaf. 

Next up was this absolutely incredible double chocolate zucchini bread. They call it bread mostly because you bake it in a loaf pan--but it's basically cake. And decadently delicious. 

Pinterest

Mine didn't bake quite long enough, so it didn't have that perfect crumb, but it was still amazing. Very rich, but hey, you're sneaking a veg into your dessert! 

Then I decided to go the route of plain old zucchini bread. I tested out two recipes. First, from The Kitchn. 

Recipe here! 

I'm generally a big fan of the Kitchn, I think they have great tutorials and consistently delicious recipes. They are actually a go-to for me when we are having company and I want something on the more impressive side. 

Thus, it was quite a surprise that this recipe wasn't fantastic. It made a perfectly fine zucchini bread, but not the moist, crumbly treat that I associate with the title. Instead it was a little dry, and (dare I say it?) cardboardy. Not my favorite. 

Finally, I found this recipe from Good Housekeeping (go figure). This was exactly what I was looking for in a zucchini bread recipe--moist, just a little sweet, perfect texture. This is now my go-to recipe. 

Pinterest

Those has been my squash-related escapades this summer...do you bake in the summer? Have a go-to summer recipe? 

Green-ish Smoothie

This summer, I've been on a smoothie kick.



It's definitely part of the eating-healthier movement in our home, and let me tell you, I can think of few better ways to start your day than with a nutrient-rich green smoothie!

There are a million and one recipes out there for green smoothies, detoxifying smoothies, smoothies that will diminish bloat and clear your skin...my favorite is pretty basic, and pretty well-rounded.



I like to start with a heaping handful of organic baby spinach for the green part. I've tried kale in the distant past, but the texture and bitterness were too much for me. Spinach is also full of vitamins and calcium, and it's very mildly flavored.



Dan and I vary at this point, but since this is my blog post I'm sharing my favorite combination. So there.



After the spinach, I add a heaping teaspoon of plain greek yogurt, a 1-2 inch chunk of frozen banana (fresh works too, but we have a hard time eating all the bananas exactly when they are ripe, so a few inevitably wind up in the freezer), and fruit. My current favorite is strawberries and mango--full of antioxidants, vitamin C, and also deliciousness.

 Because, let's face it--if this smoothie wasn't tasty, it wouldn't on my daily menu.



Here is where it will vary a little bit for you. Dan and I have a NutriBullet, one of my very favorite kitchen appliances. Dan bought it kind of on a whim, and it was an excellent whim. I use that NutriBullet to make smoothies, grind coffee beans, puree soups, and more. It's awesome, and has a very small footprint, which is very important in my small kitchen. Anyway, because the NutriBullet cups are for people who don't like to measure, they have a "max fill" line. You can pack solid ingredients in above that max fill line IF you add some liquid up to the line.

I fill the cup to the Max Fill line with half unsweetened coconut milk, and half water. If your blender doesn't have a measuring line like this, you might have to experiment with exactly how much liquid to use.



Blend away!

Sometimes I like to shake it up by adding other fruits--blueberries, peaches, pineapple--depending on what we have in the kitchen. But, spinach + yogurt + banana + strawberries + mango + liquid is my go-to formula.



You should note that the shade of green will vary depending on the exact ratio of fruit to spinach. If you really wanted to go nuts you could easily add other green foods--cucumber, chard, even celery. Fewer blue and purple shaded fruits (usually berries) will mean a brighter green, which is important to some people. I personally don't mind a slightly muddied color, it still tastes great.

The reasons this is awesome? You get a huge hit of nutrients right away in the morning, it's quite filling, and it takes about 5 minutes start-to-finish (including cleanup). I like to add a hardboiled egg for a little extra protein and call it breakfast.



Do you like smoothies? Do you have a go-to method of getting some extra nutrients in your day?

Cappuccino Peanut Butter Cookies

Oh, my friends.



This is a good one.



Get your recipe books/files/Pinterest boards ready.



For Christmas this year, my friend gave me a little jar of cappuccino peanut butter. It was tasty, unique, and she thought it'd make a perfect little gift. (Incidentally, she also gave me some apricot jam and told me she was thinking of a little PB&J theme. Melis, I hope you don't mind this use of your gift!)

It's been sitting in my cabinet since Christmas. I dipped some chocolate graham crackers in, and that was yummy, but it took me a while to figure out what I wanted to do with it:



Cookies.

Normally I'm your basic chocolate chip kinda gal (give me chocolate any day) but I figured one batch of peanut butter cookies wouldn't hurt.

Being a modern adult woman, I went to Pinterest to find a good peanut butter cookie, and oh man did I find one.



I found this recipe.



It's a pretty basic recipe, but I made sure I actually creamed the butter and sugars. Don't skimp on this step, I'm learning that really creaming the butter and sugars take a few minutes and it's oh-so-worth it.

 Alllllso the cappuccino peanut butter. It gives the cookies such a rich, toasty, coffee-y flavor without being overpowering. The texture of these cookies is just to die for.



Cappuccino Peanut Butter Cookies

1 cup butter (softened)
1 cup sugar
1 cup brown sugar
1 cup cappuccino peanut butter
2 eggs
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt


Cream the butter and sugars, then mix in the peanut butter until thoroughly combined. Mix in the eggs until well combined (if you use a stand-aid mixer like I do, turn it up for at least a few seconds). Add in the dry ingredients and mix well.

Bake at 325 for 12 minutes. The cookies will look just slightly underdone, but take them out and let them rest on the hot baking sheet for a few minutes before removing to a cooling rack.


The recipe also adds that you can dip/drizzle these in melted chocolate, which I fully intended to do until I tasted one. Why mess with perfection?


Also, if you're near a Trader Joe's, I bet these would be the perfect use of cookie butter. Yum.

On Being Healthy

Dan and I have both been working on eating healthier and getting into better shape this year. It's easier for me because I actually like foods that are good for me.



Although I also like plenty of foods that are bad for me, so...



Anyway, one of the things I've been doing is cooking on Sunday to prep for the whole week. Sometimes I hard-boil a bunch of eggs or roast veggies. Our biggest staples so far, however, are pretty easy: muffins and granola.



I found this awesome recipe on Pinterest, and these muffins rock. They are made with oatmeal and whole wheat flour, sweetened with a small amount of brown sugar and applesauce, and just egg whites. They come together really quickly, are super tasty, and make a great snack or breakfast on the go without sabotaging an otherwise "good" day.

(I do not, however, soak the oatmeal for an hour as the recipe calls for...I just mix it up right away. No issues so far, and I've made these at least a half dozen times.)



Secondly, I make granola.



Granola is kind of a mystery to me, because it's delicious and generally good for you (as long as you don't get a super-sweetened version or totally binge on it, of course) but it's SOO expensive to buy. This is mysterious because it's so easy and inexpensive to make.

My version, which I based loosely on the delicious homemade granola from Elcy's Cafe, goes something like this:



3 cups of oatmeal (I like Trader Joe's Toasted Organic Oats)
1/3 cup of coconut oil
1/3 cup of honey
one big handful of almonds (I use blanched, sliced almonds)
one big handful of cranberries
one big handful of shredded coconut


I mix the first four ingredients together, spread them on a baking sheet, and bake at 350 for about 6 minutes. Stir it around and bake for another 6 minutes. Take it out and while it's still warm, mix in the cranberries and coconut.


Ta-daa!



That recipe lasts us about 2-3 weeks, and you can totally switch out the sweetener, fat, fruit, or nuts as you like. This is just the particular combination that is really appealing to us!



Between these two easy recipes, we have breakfast covered at least 50% of the time (I'm a big cereal eater, so that tends to be my other 50%). Both recipes are full of good-for-you, whole ingredients with minimal sweetening and healthy fats.



Also, they are extremely delicious and lead to very happy Henriches.

Winter Skin Pick-Me-Up

As has been abundantly evidenced, I am not a huge fan of winter.



This winter has been particularly brutal for a lot of people, and Philadelphia has certainly not been immune.

Our friends from Massachusetts have deemed this Philly winter
"just like a bad winter back home." Now that's cred, folks. 

My school has already filled their quota of allotted snow days, plus an early dismissal (almost unheard of due to the sheer logistics) and a 2-hour delay. I'm kind of over the unbelievable bitter cold, and I'm definitely over the dry, itchy skin that accompanies even mild winters.



I have psoriasis, as well as just generally dry skin. Most *good* lotions are expensive, and the lesser ones tend to be filled with chemicals and crap that either A) makes me break out in weird, uncomfortable rashes or B) totally skeeves me out.



I was delighted this past year or so to discover coconut oil and all it's mystical properties. Seriously, if you've never tried it, it's good for just about everything. I use it to fry food (no, everything doesn't taste like coconut, although if it's a mildly flavored food the oil makes it taste slightly sweet) as well as for body care. You can shave your legs, put it in your hair, on your cuticles...you name it.



Pretty much all winter I've been mixing up this delightful concoction from How Sweet It Is: Chocolate Coconut Sugar Scrub.

No, my picture is not nearly as pretty as HSII. 

This actually made it onto the list of homemade Christmas gifts I gave to coworkers and friends, and it's been popular across the board. The great thing about homemade sugar scrubs is since they're basically edible (although I don't recommend it) it's definitely not going to be bad for your skin.



These simple, good-for-you ingredients?

Annnnd mix. Forever.

This particular combination LIVES in my shower. I use it last thing before I get out, and then towel dry. I barely need any additional lotion, and it smells great. Plus? That cocoa powder lends a nice warm tinge to my super-winter-pale skin.



(Yeah, my skin goes both ways. All summer out in the sun I get nice and brown, then as soon as winter strikes I look like death. Not a fair, porcelain pale...like malnourished pale, except for the exceptionally chubby cheeks thanks to winter comfort food.)



Anyway, make this. Use it. All the time. And enjoy the super soft, chemical-free winter skin!

Long Overdue

So life has been simultaneously busy and underwhelming lately. I picked up an after-school job babysitting for an awesome family from my district, and while I love the gig, it does mean that I regularly don't get home until 6 PM or later. This means some pretty lame meals, although some of our crock pot favorites are making a reappearance.



It also means I've been doing a good amount of prep on the weekends. I've taken to hardboiling 6-8 eggs on Sunday evening, along with things like muffins, roasted veggies, and a new favorite:

Homemade granola! Dan's on a yogurt parfait kick, which means lots of greek yogurt (we're fans of Trader Joe's Vanilla) topped with banana and granola. This was super easy to make, so I put the "recipe" below.



Other than that, I've got a chicken roasting in the crock pot tomorrow, we've had chili, and Dan has taken over the production of tacos (huzzah!)



What are you favorite dinners when you're short on time?



Henrich-Style Granola

3 cups oats (I used TJ's Organic Old Fashioned)
1/2 cup coconut oil
1/4 cup honey
1 cup raw almond slivers
1/2 cup dried cranberries
1/3 cup shredded coconut


Mix the oats, oil, honey, and almond together; place on a baking sheet lined with parchment paper and bake at ~350 for 20-30 minutes. Make sure you stir/toss it around to keep the edges from burning. Add the cranberries and coconut upon removing from the oven, but while the granola is still warm.

This made enough granola to fill a 1-quart and 1-pint mason jars. Yep, that's a scientific measurement.

Baking Wish-List

One of my awesome lead teachers gave me an adorable apron as a Christmas gift, and I cannot wait to wear it an get my holiday bake on. 

We throw a Christmas party every year, and this year it's going to be a small gathering of just a few close friends, so this is the perfect opportunity to break out my sweet tooth. My baking list includes: 

• Giant M&M cookies from How Sweet It Is
• Peppermint and Chocolate cookies from Bakerella
• Thumbprint cookies (this was a last minute decision, but Dan and I both realized we love them) from Love and Olive Oil, and 
• Peanut Butter blossoms from How Sweet It Is

I am seriously psyched to do some serious baking. It's so relaxing...plus you get cookies! 

Are you doing any baking this holiday? Any awesome recipes? 

Butternut Squash Pasta

Fall has officially arrived in Philly--the leaves are changing, nights are crispy chilly, and the farmer's market is full of squash, pumpkins, and apples. I'm in heaven.



So when Jessica from How Sweet Eats linked to this recipe for a butternut squash macaroni and cheese, I was psyched. I'd just received a free (local and organic) butternut squash from my friend Melissa, who had gotten the veg in her CSA box but was leaving for vacation and couldn't use it.



She informed me that I had been "voted the friend most likely to put it to good use" (by her), so I decided to make her proud.


Or something.



And guys? This recipe was intense. I spent probably an hour or so in the kitchen, and it was a good amount of hands-on work. But it was totally worth it.



I skipped the panko crumbs on top, but this pasta bake was heavenly. The butternut squash was so creamy and slightly sweet, and the gooey cheddar was just...delicious. The chorizo wasn't particularly spicy, but it was good for texture and just to have some meat (so it could count as a real meal in my house).



So, if you find some butternut squash and have a little extra time to spend in the kitchen on a cool fall evening, try this one out! It was totally worth the time and effort.

Roasted Veggie Soup

Sooo, you remember how I was so excited about my roasted veggie plan?



Yeah, after eating heaping helpings of roasted veggies five times in four days...I was kind of over them. Not in a permanent way, just in a I'm-so-not-taking-these-for-lunch-tomorrow way.



But how could I waste all that deliciousness? Those roasted veggies needed some new life, my friends.



Enter....soup!



I love soup. I love pretty much any kind of soup, but I especially love good, hearty soups that fill you up and warm your soul. A good chicken noodle soup is nice, but nothing is quite like a rich potato or broccoli cheddar soup.



Mmm. Those might need to happen soon.



Anyways, I grabbed what was left of my sad little roasted veggies,

Heated up some broth,

Warmed the veggies in the broth,

And blended! Add some half-and-half for creaminess, and some of these guys for a little kick.

Voila. Roasted veggies get a five minute makeover.

And for the record, I had a big bowl of this with a hunk of challah bread, and it was delish. I only blended for maybe 10 seconds tops, since I'm a nut about texture and can't handle super smooth pureed soups after more than few bites (even that tomato soup I made had some chunks left in it).



I'd like to call this a fall chowder, but really I'm not sure what makes a chowder a chowder. Any helpful cooks out there?

Sunday Food-Day

(Just a heads up that posts may be slowing down now that school has started...thanks for continuing to stop by!)



I love the new school year for a lot of reasons, but one of them is pretty simple--it feels like a fresh start. I basically get an extra "new years" to make (and break) promises to myself and others. One of those promises is usually about eating well.

I actually love vegetables (probably thanks to parents who always encouraged us to be in the kitchen, and having a large veggie garden in the backyard that taught me about the wonders of sun-ripened summer tomatoes). So, it's not terribly difficult to eat my veggies, except...



it kind of is.



This is my two-week old method of getting my veggies in. It's nothing mind-blowing, and it's pretty fool proof:

Cauliflower and broccoli (my personal favorite)

Yellow squash and zucchini

Sweet potatoes (Dan's favorite)!

Roast 'em!



Honest to goodness, roasted veggies feel like a treat. Nothing else I've tried brings out the glorious flavors and textures. I use these basic implements,

And add these guys as I see fit (sweet potatoes with paprika and garlic is heavenly, even Dan agrees).

I'll divide up these goodies into little bowls with brown rice (I'm a big fan of a shortcut here: I use Uncle Ben's Ready Rice and just nuke a couple packs. There are no preservatives, and while they don't have a ton of flavor, they're perfect with a hearty serving of roasted veggies) and have lunch all week long.



Best part? It takes me about an hour, start to finish, on Sunday afternoon.



Then I get to make some cookies with these babies.

I can't make any promises as to how long this system will last, but so far it's delicious, and it's actually training my body to crave vegetables every day. I'm not packing myself any sweet snacks, just fruit and maybe a granola bar or something salty.



Let the healthy(ish) eating commence! What's your favorite thing to pack for lunch? Or are you lucky enough to buy or make at home?

Chocolate Ganache Tart

I'm not exactly sure what to call this dessert (except AMAZING, of course). Isn't a ganache usually a garnish? Or is it a style of preparing chocolate? And tarts usually include fruit of some kind....



Anyway, this dessert is awesome and amazing and you will love your life after one tiny little slice.



You will also be highly energized. Holy dark chocolate caffeine.



Both of my sisters in law requested this dessert for their birthdays this year, and I was more than happy to accommodate because (as is generally true of my cooking) you get a lot of bang for your buck.



And a lot of chocolate.

I originally found this recipe in a Real Simple magazine. The original calls for hazelnuts, which I have omitted largely because I am lazy, and I did not feel that they added very much to the tart. Hazelnut is lovely, so if it's really your cup of tea you can always add some (very) finely chopped hazelnuts to the crust.



Also? This isn't a cheap dessert. Especially if you use good chocolate. But it's worth every penny (except the pennies you didn't spend on the hazelnuts, because they're not important. Unless they are...to you...).



Onto the important stuff!!



Chocolate Ganache Tart


Ingredients:
2 cups of finely crushed chocolate wafer cookies
1 stick of butter
12 oz dark or semisweet chocolate (I usually buy Ghiradelli's, which is sold in the baking aisle in 4 oz bars, and I buy two bars of their dark chocolate, either 60% or 72% cocoa depending on what's in stock, and one bar of semisweet)
1 1/2 cups heavy cream
coarse sea salt


Finely crush your chocolate wafer cookies. Nabisco is my favorite brand, their cookies are thin and fine and not too sweet, but I've also used chocolate graham crackers in a pinch and they work just fine. I throw the cookies in the blender and pulse until they're very fine. Throw those cookie crumbs in a bowl, and add sea salt to taste (I probably only use about 1/4 tsp).

Melt the butter and, while mixing with a fork, slowly pour the butter into the crushed cookie crumbs. Stir until thoroughly mixed. The cookie crumbs should be damp, but not soggy. Pour the cookie-butter mix into a tart pan and try to refrain from eating the whole bowl. Press the crumbs firmly and evenly into the pan with your hands. Bake at 350 for 10-12 minutes, or until firm and dry. Cool completely.

In a medium saucepan, heat the cream until juuuust barely boiling. Meanwhile, break the chocolate bars into small pieces. Turn off the heat to the cream and slowly stir the chocolate into the cream until all chocolate is melted and smooth. Pour the chocolate ganache into the crust and place in the refrigerator until completely cool and hard.

You'll know you're at the perfect temperature when you see lots of little bubbles around the edges of the pot. Don't heat it far beyond that! 

At first it seems like all that chocolate could never be melted and absorbed. Just keep stirring. 

Perfection. 

That's it! I like to serve this with something like raspberries and coffee--the flavors blend really well. I've also had this with sweet dessert wine, which is a real treat. Anything either sickeningly sweet (like the dessert wine) or equally rich and somewhat bitter (like good coffee) balance nicely.



Oh, and if you know anything about what makes a tart or ganache a tart or ganache, please let me know so I don't die in ignorance!

Brown Sugar Taco Rubbed Salmon

It's cooled off beautifully here, and I'm loving it. The afternoons are still toasty warm and mostly sunny, but the evenings are cool enough to cook and sit in the living room (instead of hibernating in the AC'ed bedroom).



Since I'm dutifully trying to clear out some of my stockpiled freezer, I decided to make some salmon for dinner, and I knew exactly what to do with it.



Andie's blog is a fantastic combination of weight loss memoir, personal narrative, and amazing recipes. I found one particular recipe for brown sugar chili rubbed salmon with avocado crema.



Almost immediately upon embarking on this recipe, I realized that I was missing chili powder. Rather than giving up, I decided to get a little crazy and use Trader Joe's Taco Seasoning instead. TJ's is my favorite taco seasoning because a) it's preservative and chemical free, just straight up spices, and b) it's perfectly spicy and heated without that flat flavor, burn-your-tongue variety of hotness.



So I mixed up the taco seasoning (about 1 1/2 tablespoons) with the 2 tablespoons of brown sugar and rubbed it allll over the salmon. Pan fried away, and voila!



Holy moly, it was deLICious. Like, insanely good. Perfect carmelized crust, smoky sweet flavor, and moist, just-right salmon. I paired it with some roasted corn on the cob, brown rice, and zucchini. The avocado crema was the perfect topping for the Ready Rice shortcut I used.



Suffice to say, this was a hit and will definitely be my preferred method of cooking salmon for quite some time!


(Sorry for the pitiful lack of photos. I was lazy and hungry.)

July 3rd Goods

I hope you enjoyed your Fourth of July celebrations as much as we did! We had an awesome looong weekend (four days, yo!) with plenty of good food and friends and all that jazz.



I wanted to share with you what I made for our annual July 3rd party (which, 'round these parts, is the real deal when it comes to July 4th parties). Every year the host, who is one of our best friends, informs me that I'm to bring my 7-layer dip.


It's a delightful combination of all things fake Mexican, and it's absolutely delicious. Seriously.

It's always gone by the end of the night. And sometimes before that.



Really, it's the simplest thing in the world to make, so here's the rundown:



Grab yo-self some refried beans, guacamole, sour cream, and salsa. Put them in a dish, in that order.

If you use two cans of refried beans and roughly 16 oz of each other ingredient, you'll have enough for a 9x13 dish.



Over that, sprinkle some grated cheese (I totally cheat and buy the bagged stuff--again, about 12-16 oz) and some finely chopped lettuce on top.

(Every year I dither about for approximately 8.4 seconds about the order of ingredients in the dish, and then I realize that once you scoop it up on some chips the order matters notatall. So go wild.)



N.B. -- the 7th layer is supposed to be chopped olives, which I nixed this year because a) I don't like olives and b) I was cranky and in a hurry in an unfamiliar grocery store and didn't feel like hunting down olives when I'd already prowled the same three aisles 8 times looking for all the aforementioned ingredients.

So technically this year it was 6-layer dip.



My other contribution to the party was brownie mix cookies, one of my favorite quickie desserts. I always stock brownie mix because, why not? Brownies are quick, easy, and delicious, plus I can make them into cookies.

I use the Six Sister's method of turning brownie mix into cookies. There are simpler methods out there, but I love the way these turn out. Chewy and perfect.


One note: I used an 18 oz box of mix, which is slightly smaller than the box the Six Sisters call for. I used all the liquid the recipe called for, but probably could have done with only one tablespoon of water. After baking one sheet of cookies I added an extra tablespoon of flour to my dough, and the consistency was much better (not that the pre-extra-flour cookies were inedible, or even "off," it was just better after).


You can add on basically anything you want, which is another perk. I've done peanut butter, chocolate chips, and this time I used white chocolate chips.



Oh, plus? $1 platter from Target. Yes please.

Looks like a fiesta to me!

So that was our holiday! Did you do anything exciting for the 4th? Or 3rd or 5th? I'm liking this whole holiday-on-a-Thursday-might-as-well-take-Friday-too thing. Awesome.