Wordless Wednesday~Move Over Style Icons

I wonder if her fastion sense came from her mother or just an aspect of her own personality??

Tuesday's Tidbit

I had this wonderful, witty post all written and then the stars aligned just the wrong way, the internet did this lovely thing, and POOF it was gone. We are down visiting Mr. and the internet connection along with other things is less than stellar.



So, I will give you a Tuesday's Tidbit of a most perfect summer giveaway and a wonderful new summer recipe. The giveaway is hostd by the amazing Trish over at Pink Preppy Lilly Lover. I truly cannot say enough good things about her and I adore her more than she knows. It ends tomorrow, so you must hop on over and check it out. For the recipe, just look at that picture, doesn't it look amazing and it's quick too...





Scallops with Sweet Cucumber and Mango Salsa


Ingredients
1 cup long-grain white rice (such as jasmine)
2 mangoes, cut into 1/2-inch pieces
2 Kirby cucumbers or 1 regular cucumber, peeled and cut into 1/2-inch pieces
1 tablespoon grated ginger
2 teaspoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro, chopped
kosher salt and pepper
1 1/2 pounds large sea scallops




Directions
1.Cook the rice according to the package directions. (Mr. has been on the hunt for the perfect rice cooker and he found it...I don't know how we cooked rice "the old fashioned way" for so long.)


2.In a medium bowl, combine the mangoes, cucumbers, ginger, lime juice, 1 tablespoon of the oil, the cilantro, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.


3. Rinse the scallops and pat them dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. Add the scallops and cook until golden brown and the same color throughout, about 2 minutes per side.



4.Divide among individual plates and serve atop the rice with the salsa.


Hope to be around later...pray for me that I make through these episodes of being "unplugged."



Happy Tuesday. Have a great day.

Run, I mean click over to enter the giveaway at Trish's.

{Thanks to Real Simple for this yummy recipe and photo.}

Choices

We always have "interesting" car conversations. The minis often argue, laugh, play games, screech, and sometimes we have some deep life conversations or Q&A from Mini #1. Sometimes all of the above can happen in a 15 min. car ride.

After a couple of days of making really sad choices and having the "talk" about expected behavior and how life is all about choices, Mini #1 (and I) were sick of the subject.

Both of us just wanted to throw our hands in the air and give up. Each of us running around, doing whatever the heck we wanted and living in a blissfull state of unsafe chaos.

Yesterday offered a NEW day and a new beginning. We were having a lovely day and while in the car on the way to Grammy's house, Mini #1 was watching a movie and his sister was asleep in the back seat.

Mini #1: Sghs loudly and very dramatically. (I wonder where he gets that from.)

Me: "What's up Buddy? Are you ok?"

Mini #1: "Yes, I am just tired and mad."

Me: "What's wrong?"

Mini #1: "I just don't like always having to think about my choices and try to make good ones all of the time. I get tired of it."

Me: "I know what you mean, but sad choices aren't good for anyone. We have rules and expectations in our family that are there to keep you safe and happy. Mommy and Daddy have to make good choices too. Sad choices can hurt people or yourself. Mommy and Daddy are your parents and our job is to teach you and make sure that you are happy, healthy and safe. We love you so much and want wants best for you. Don't you think it is more fun to make good choices? We are all happy, have good days, and a lof of times when you make good choices, you get compliments and sometimes even rewards."

Mini #1: "Yeah, but sometimes it is really hard."

Me: "I know sweet boy. You are such a smart and loving big boy. We are so proud of you and most of the time, you make great choices. One day when you are a Daddy, you will love your children so much and will always make sure that your children are making good choices and learning new things every day."

Mini #1: "I don't ever want to be a Daddy if I always have to think about my choices AND a baby's."

AMEN to that sweet boy! Another important life lesson: Life is hard and it is all about choices.

Snapshot Saturday~A Little Father and Son Bonding

A little bonding on the water slide...doesn't this just scream SUMMER!!!

Hope you all have a wonderful weekend!

Summer Blueberry Love

"What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will ever fade." ~Gertrude Jekyll

Summer seems to be in full swing. I made this yummy blueberry tart yesterday and there wasn't a sad taster. Happy Friday!!!

Ingredients

flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries

Directions

Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.

Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

*I used reduced fat cream cheese to help with the calories and cut the confectioners sugar to 2 tablespoons instead of 3. I also added extra blueberries, probably closer to three cups. I love blueberries and had a lot touse. You could also add strawberries for a patriotic look and more fruit!

{Photo courtesy of Real Simple magazine...perhaps mine didn't look quite as perfect!}

Pink and Green Thursday~Bicycles and Balloons

Who doesn't love bicycles? Who doesn't smile when they see colorful balloons?

These pictures just make me so happy...I really want to be on this bicycle right now!

You know I love cupcakes and these just made me happy too, so I thought I would throw this yummy picture in too!

Head over to my sweet friend Trish's blog and join in the Pink and Green Thursday fun!

Happy Thursday. Have a great day!

{All images via here}

Wordless Wednesday~Little Volunteers

How beautiful a day can be

When kindness touches it.

~George Elliston

These are the minis carrying the meals (Mini #1 carries the meal and Mini #2 carries the milk/juice and dessert bag) at my favorite stop. Remember Ms. Sarah, who stands and waves at the door until I pull away...I think she waves longer now that both minis are the deliverers.

Happy Wednesday!