Friday, May 30, 2014

Summer Travels: Washington, DC


Our Girl Scout troop of five Cadettes, one leader, and one co-leader (that's me) are hitting the road  in my old Mazda MPV van this morning for a trip to our nation's capital. Two days are slated for traveling and four days for visiting. On the itinerary:


  • Smithsonian Natural History Museum
  • White House Tour
  • National Gallery of Art
  • Old Town Alexandria
  • Arlington National Cemetery (some of the girls are participating in the wreath laying ceremony)
  • U.S. Capitol Tour
  • National Archives Tour
  • Crime Museum
  • The Washington Mall and its memorials
  • Mt. Vernon


It's going to be fantastic! The only time I've ever been to Washington, DC was on the fifth grade trip many years ago. So I'm really looking forward to it.

And let's not forget the 11+-hour car trip with five young teen girls. Can you say awesome? Wonder how many stops we'll make. . . .

I'll post about our adventures as soon as I can! And I'll also be posting about my family's trip to Miami and Key West in mid-May. Look for both of those soon!


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Thursday, May 29, 2014

Salads in Mason Jars


After seeing these babies on Pinterest, I've been wanting to try them. And try them I did, a few weeks back. I was impressed by how fresh the salads kept in the jars. So I made some more today. Here's a Waterlogue of the four I made.


Aren't they pretty?

The beauty of the premise is that you use what you have, like any other salad. There is, of course, a method.

1. Dressing goes in first. The amount is up to you. I often eat my salads sans dressing. Just one of my (many) eccentricities.
2. Protein, such as meat or tofu or beans, is next. I omitted protein from this batch, mainly because I didn't have any on hand.
3. Next come the veggies.This time, I used diced zucchini and cucumber, grated carrot, and halved grape tomatoes.
4. Lastly, pack as much greens in as you can. I used a spring mix as well as a kale and veggie mix, which included chopped broccoli and brussels sprouts.
5. Twist on the lids and refrigerate.

Ta da!

I've found that one jar provided enough side salad for Himself and me at suppertime. One jar alone was more than enough as a lunch entree for me; in fact, I had leftovers.

And since they're salads, there are all sorts of variations on this theme. I thought of using a poppyseed dressing and then packing in fruits, like blueberries and strawberries, chopped apple and pear, and some chopped nuts before packing in the greens. Another idea: a southwestern salad, with a zippy dressing, black beans, corn, tomatoes, green onion, and maybe pico de gallo. . .
My pin came from Cassie at Back to Her Roots. On her original post, she has several recipes for salads-in-a-jar. She's fancier than I am, but you probably are, too. So I bet you'll like her recipes!

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Tuesday, May 27, 2014

In the Land of Magnolias


We have these mysterious trees in our back yard. Our back yard, it should be noted, has been left on its own for more than 20 years. We have plans for it, but at the moment it is still au naturel. There are LOTS of trees. However, there are several trees that have been a mystery to me for years. I say years because we also had one or two in the back yard of our last house. At this house, there are younger trees of this species and older, taller trees. And they have a distinguishing feature: their huge leaves.

Earlier this spring, Himself told me that our neighbor reported to him that these trees bloom with large white blossoms in early summer/late spring. "We've always called them wild magnolias," our neighbor said.


We live in the deep South, where magnolias abound. The variety we're used to down here is the Southern magnolia (magnolia grandiflora), and there are lots of those in our neighborhood. But they look nothing like the trees in my back yard. The shape of the tree is different and so are the leaves. So I shrugged at this bit of news and then forgot about it.

Until a few weeks ago, when Himself pointed out a blossom to me. It was high up in the tree, best visible from our second story deck, and gorgeous: large, creamy white, and waxy looking. Just like a magnolia.




So I Googled "wild magnolia tree," and bingo! I discovered that these trees are indeed magnolias. After doing a bit of research, I have tentatively identified my trees as bigleaf magnolias (magnolia macrophylla), due to the size of their leaves. Another possibility is the Fraser magnolia (magnolia fraseri), but its leaves are not quite as large, so I went with macrophylla.

According to our neighbor, the flowers have a lovely perfume, in keeping with their magnolia-ness. Sadly, the flowers on our trees are too high for us to smell. The flowers are also few. I wish there were more blooms! If it weren't for the flowers, I'd never been able to ID these trees.

I'm always excited when I make a nature discovery, whether it's a bird, flower, or tree identification. I'm sort of a nature nut when it comes to those kinds of things. Last week in the car, Tiny Girl said with an exasperated sigh and a smile, "You're always pointing out clouds!"

What can I say? Nature makes me happy!

Have you ever seen bigleaf magnolias where you are?

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Linking up with:
Inspire Me Tuesday at A Stroll thru Life
Wow Us Wednesdays at Savvy Southern Style


Friday, May 23, 2014

A Birthday Cake Worthy of the Man Himself


Earlier this week, I made Himself a birthday cake. Totally homemade, I might add. I've been getting into homemade cakes lately, and I have to tell you, once you do, it's hard to go back to cake mixes. Homemade just tastes better.

Anyway, I had a vision for my beloved's cake and of course the reality fell short, for a variety of reasons. But it was still darn tasty. So I thought I'd share the recipes. Do not judge the cake by its photo. Or its baker's lack of decorating skills.



The cake recipe, which is pinned on my Tasty Eats and Sips board, is one of THE best white cakes I've ever tasted. It would be lovely as the base for a sour cream coconut frosting. Or any other frosting, frankly. It comes from Robyn Stone of Add a Pinch, and she calls it The Best White Cake Recipe {Ever}, which is really throwing down the gauntlet. But after making and eating this cake, I think she's got the right to that name. I'm sending you to her site for the recipe for two reasons: she talks about the recipe and why she made it as she did AND her photos are much better. She also has links to suggested frosting recipes, in case you're at a loss for a frosting idea.

Okay. So that's the cake.

Himself has a fondness for a local bakery's white chocolate raspberry cake, so I thought I'd do something along those lines. Back to Pinterest I went, and I found what seemed to be a nice white chocolate frosting. It's White Chocolate Buttercream, from The Bewitchin' Kitchen.

My idea was to frost the outside of the cake with the buttercream, but to put a raspberry preserves/sweetened whipped cream mixture between the layers (it's a three-layer cake). And I bought fresh raspberries for decoration. Sounds nice, right?

Well, I forgot to buy the raspberry preserves at the grocery. Did I mention I was making the cake on his actual birthday? So I had to improvise.

Strawberry jam or preserves would have been nice, but I didn't have either of those. I DID have apricot jam. But I DID NOT have time to make the whipped cream. Himself was grilling the baby back ribs while the cakes baked. So. I mixed half a jar of the apricot jam with some of the frosting and used that between the layers.

(Meanwhile I was having trouble baking the cakes. My oven is not large, so I had to keep moving the pans around to avoid over-browning any of the layers. I think I'll stick to two layers next time and use the remaining batter for cupcakes.)

When it came time for candles and cutting the cake, we sliced big pieces for us all. And got a surprise: all of us thought the frosting was cloyingly sweet. Interestingly, the girls and I did not think it too sweet when we licked the beaters and scraped the bowl. But on the cake it was. And the cake itself is not an overly sweet cake.

The good news is that the frosting is better at cold temperatures, so now we eat our cake right out of the fridge. Next time, I'll try a different frosting. And there will be a next time; the cake is that good!

Happy Memorial Day weekend!


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I'm linking up with:
Inspiration Gallery at The Golden Sycamore
Inspire Me Tuesday at A Stroll thru Life
The Inspiration Board at Homework
Wow Us Wednesdays at Savvy Southern Style
What We Accomplished Wednesday at Green Willow Pond