Thursday, June 23, 2011


A very sweet friend allowed us to partake in her CSA share for the week since she and her family were going out of town. I was so excited since we've thought about buying a share ourselves.  I was so happy to see the beautiful produce we received and cannot wait to incorporate them into our meals.  Can't wait to share what we come up with!!!  Thank you friend for blessing us this week!!!!

Tuesday, June 7, 2011


Mommy & Baby! <3

Monday, June 6, 2011

Sunday, June 5, 2011

Spelt Bread

My new love <3

Spelt Flour!!! I use it to make my bread now.  This blog should be renamed, FAT GIRL ADDICTED TO  CARBS...PLEASE HELP, or something along those lines. Because yes this is another 'bread' post! I absolutely love bread. I heart bread, way, way, way, more than desserts or even chocolate. This does not help my current weight situation but oh well. I thought I would share my beloved spelt bread. Yes, I heart it so. It is so rich, so hearty and nutty, it is absolutely wonderful. I use the basic bread recipe that I always use but use whole spelt flower instead. My recipe is as follows:

1 cup warm water
2 1/4 teaspoons yeast
1/4 cup olive oil
1/4 cup honey
1/3 cup milk
1 1/4 teaspoons kosher salt
2 1/2 cups whole Spelt flour

I start by pouring the 1 cup of warm water in my kitchen aid and sprinkle the yeast on top. I leave it there for 5 minutes. After the five minutes I add the oil, honey, milk, and salt and mix it.  I then add all my flour and switch to the dough hook. I knead the dough for 6 minutes. I then add more flour as needed to get it to the correct consistency. Enough so the dough is slightly firm and can be made into a compact tight ball. I then place it in a large bowl with a drizzle of olive oil on the bottom, cover it with plastic wrap and leave it alone for 1 hour. At the end of that hour I take the dough and roll out to a rectangular shape and roll into a loaf shape. I then place it in my oiled loaf pan, cover and let it rise for another 30-60 min.  I bake @ 350 for 20 minutes uncovered, then 15 min covered with foil, and 5 additional minutes after I brush it with either butter or olive oil. I then remove it from the pan after allowing it to cool for a few minutes then let it cool for a bit more before I slice and devour it.  Try making it, you will be like me and never go down that "bread" aisle  at the grocery store again!!!!!!!

I have found that with my new Spelt recipe I do not need to add gluten, which I have in the past when using whole wheat flour. I also found that it rises so much quicker than wheat flour so I need to watch it a little more so it doesn't flatten. Read more about the benefits of Spelt here.  

Here is my beloved bread...

It goes so lovely with...

Mon <3

Friday, June 3, 2011


Flower Essences.....

For me...
White Chestnut: "For those who cannot prevent thoughts, ideas, arguments which they do not desire from entering their minds. Usually at such times when the interest of the moment is not strong enough to keep the mind full. Thoughts which worry and still remain, or if for a time thrown out, will return. They seem to circle round and round and cause mental torture. The presence of such unpleasant thoughts drives out peace and interferes with being able to think only of the work or pleasure of the day." - Dr. Edward Bach

Aspen: "Vague unknown fears, for which there can be given no explanation, no reason. It is a terror that something awful is going to happen even though it is unclear what exactly. These vague inexplicable fears may haunt by night or day. Sufferers may often be afraid to tell their trouble to others." - Dr. Edward Bach


Thursday, June 2, 2011

Ballet, then burgers!
Sent from my Verizon Wireless BlackBerry

The Ballet.

Dad's surprise for the little girls...a night at the ballet. <3
Sent from my Verizon Wireless BlackBerry