Sunday, June 23, 2019

happy sunday...

Wednesday, June 19, 2019

summer line up

I've gone back and forth with wanting to do an online store...  For Years! I get so into it and then bam something else distracts me. Shinny object {haha},  but Lately,  I've been getting tons customers from all over asking if certain things are for sale {clothes, jewelry and rustic rooster products... etc.} and if I can ship to them. Of course I definitely can... But my shipping and packaging isn't the most gorgeous thing you've seen, {hey} I try! I get the job done and they get the product.

But, lately with all my online ordering I'm watching everything that comes to me. e v e r y t h i n g. So after a recent design meeting with a pretty involved, dialed in business woman who is amazing and encouraging  to me showed me a few things or two with this side of the business world. I'm still keeping my day job {interior designer}, but have decided to do the side hustle and sell a few things! I thought I would try these products out on you all first... Through Instagram and the blog world while my websites shopping cart is being designed and product is being added.

Take a peek below at some of the items I have to offer. I only have a limited quantity so I would hurry and order... I'm doing PayPal, Venmo, Square and good old cash/checks if your local.  Please e-mail me {} if you have any questions on anything!    

Sunday, June 16, 2019

happy sunday...

Monday, June 10, 2019

monday {menu}

  • {recipe from... here}
  • chocolate chip banana bread 
  • ingredients: 
  • 1 1/2 pounds bananas (ripe, about 4-5 medium bananas)
  • 2 cups old fashioned oats
  • 1 cup crunchy peanut butter (or creamy, or another nut butter such as almond butter)
  • 1 cup chocolate chips
  • directions: 
  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside.
  2. Add the bananas, oats and peanut butter to a blender and blend until smooth. Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground. Stir in the chocolate chips.
  3. Pour batter into prepared loaf pan. Garnish with thin banana slices and more chocolate chips, if desired.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Let bread cool completely in loaf pan. Store bread covered tightly with plastic wrap in the loaf pan or in an airtight container in the refrigerator.

Sunday, June 9, 2019

happy sunday...

Tuesday, June 4, 2019

monday {menu}

- Glazed  Fresh  Blueberry  Fritters -



  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 1/4 tsp. baking powder
  • 1 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 tsp. vanilla
  • 3 Tbsp. butter melted and cooled slightly
  • 1 1/2 - 2 cups fresh blueberries


  • 2 cups confectioners/icing sugar
  • 1 1/2 tsp. light corn syrup or golden syrup
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 1 Tbsp. white sugar
  • 1/3 cup water
  • Vegetable or similar oil for deep frying


  1. For the fritters: Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk to combine.
  2. In a medium bowl, combine the eggs, milk, vanilla and melted/slightly cooled butter. Whisk to combine. Make a well in the dry ingredients and add the wet ingredients. Stir just until combined. Add the blueberries and fold in. You'll want lots of blueberries, so add until the dough is well spotted with fruit. You almost can't have too many blueberries!
  3. *Tips: Have a cooling rack ready, set over a baking sheet. For deep frying, use a heavy, deep pot if you don't have a deep fryer. Have a lid handy, just in case. You'll need 2-3 inches of oil. If you have a thermometer, heat oil to 375° F. Without a thermometer, test oil heat by dropping a bit of batter in. It should float, sizzle immediately, and turn golden within a minute or so.
  4. In a heavy, deep pot, heat oil to 375° F. Drop fritters by the spoonful in to hot oil. Cook until underside is deep golden brown. Flip over and cook the other side. Remove to a cooling rack set on top of a baking sheet. Continue until all fritters are cooked.
  5. While fritters are cooling, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Dip cooled fritters in glaze or drizzle/brush glaze over and return to cooling rack set over a baking sheet to catch any drips. Allow glaze to set and enjoy!
  6. These fritters are best on the day they are cooked. They are still tasty the second day, but they will start to lose their crunch.

Sunday, June 2, 2019

happy sunday...

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