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Monthly Archives: March 2012

A Photo An Hour: Weekend Mini Trip

Last weekend I drove up to Nashville with my adorable friend Anna and my mom to go see the Broadway version of Mary Poppins. It was so stinkin cute and we had lots of fun, here are some pictures from our trip:

7am – packing up the car. please forgive the horribly blurring and gross picture but it’s the only one I have from 7am

8am – quick stop to fill up my car and grab some coffee (and doughnuts!) before we hit the highway

9am – We brought a lot more snacks than actually necessary for 3 people on a 4.5 hour drive but Anna and I sure do love our Haribo gummy bears! (this photo was taken by Anna Hedges)

10am – on our way!! (this photo was taken by Anna Hedges)

11am – Tennessee is pretty, no doubt about that. I love the mountains.

12pm – (but technically 11am again because the time changed and we were able to relive an hour of our day so I’ll be going on Nashville time for the rest of the photos) we had a bathroom, stretch, and second coffee of the day break at starbucks

12pm and 1pm I missed these….we drove, listened to lots of music, ate a sadly generic lunch (yeah, I’m a food snob), and spent some time with Anna’s mother in law who was also driving to Nashville to meet up with us and see Mary Poppins!

2pm – second tank of gas and our third cup of coffee, which I must say was gas station coffee and was much better than the starbucks and about a third of the price, which I find ironic and delightful! lol

3pm – we stopped to do some fun shopping at paper source and one of my favorites – Anthropologie where Anna and I found some amazing clearance high-waisted pants for practically nothing!

4pm – back in the car to head to our hotel, the rain had finally stopped and some folk music was in order (folk music is always in order and was pretty much non-stop in the car that whole day, as usual!)

5pm – getting ready to head to dinner and ,more importantly, go see Mary Poppins!

6pm – I missed this one, we people watched while waiting to eat dinner and had some yummy pasta

7:30pm – Here we come Mary Poppins!



10:30pm – It was practically perfect in every way. I loved it!

I love road trips, even little one or two day ones. This trip was full of coffee, laughter, fantastic music, photographs, and silliness and I loved it. On a side note, my friend Anna is a super talented wedding photographer and you should pop in and check out her website and blog – She is also one of the sweetest people I’ve had the pleasure of getting to know.

Have you taken any fun trips lately or seen any plays?

Hope you have a fabulous weekend!










Recipe: Stuffed Peppers

Lets talk about peppers…I love them. On pizza, in pasta, baked into bread, made into salad dressing, with chocolate, you name it. Peppers is good food, yeah, I just said peppers is good food except for green bell peppers which make me sick for some reason….but anyway, we currently have a huge bag of these sweet peppers at my house and I’m pretty much putting them in everything so I thought I’d share a recipe with you for some yummy stuffed peppers.

You’ll need: 4 peppers cut in half (if you’re using traditional bell peppers just cut the top off and you’ll also want to double the filling recipe since they have a lot more room for filling), 5 button mushrooms diced, 1/2 a zucchini diced, 1/4 a cup of feta cheese, 3/4 a cup of breadcrumbs, salt, pepper, 1 tablespoon of olive oil, 2 tablespoons of butter, and some herbs if you’d like (I used a pre-mixed Italian seasoning).

Place your peppers neatly on a cookie sheet and brush them with the olive oil and sprinkle with salt and pepper (make sure you’ve removed the seeds and insides of your peppers). Pop the peppers in the oven at 350 and let them bake for about 10 minutes. Pull the peppers out and set them aside. Saute the mushrooms, zucchini, and butter until the mushrooms and zucchini have cooked down a bit and have started to brown. Mix the Breadcrumbs, veggie mixture, cheese, salt, pepper, and seasoning in a bowl until well blended and then spoon the mixture into your peppers. (I then topped my peppers with a little extra feta) Then put your peppers back in the oven to bake for abother 10-15 minutes. There you have it, a super easy dinner or snack that takes no time at all to whip up! I hope you guys are enjoying your first couple weeks of spring with new delicious recipes and lots of time out of doors.

What are some of your favorite pepper recipes?

– Trish

Just Because…

I found this the other day and it’s probably the most adorable thing ever and also explains exactly how I think about eating animals. Why would you eat any of them? They are all so beautiful, intelligent, and precious.


Mint Chip Ice Cream:

So, over the weekend I received possibly the best gift ever…an old fashioned ice cream maker! (yes, my inner fat kid is coming out) I’ve already made two different kinds of ice cream and I’m ready to make more! (I’m giving most of it away) The first recipe I tried was mint chip, it was super easy to make and also quite good. I’m still trying to figure out how to keep my ice cream from doing the weird crystallizing thing that lots of homemade ice creams do, it’s making the texture a lot less rich and creamy so if you have any tips they would be much appreciated, but aside from a couple beginner mishaps I’m loving my ice cream maker and the two recipes I’ve used so far have been delicious! I cannot wait to keep hand churning ice cream, I’m sure I’ll post more recipes soon.

You can find the mint chip recipe I used at > allrecipes.





Snickerdoodle Inspired Cupcakes

I had a request to make some snickerdoodle cupcakes so I whipped up these super easy and quite delicious cupcakes. Now I don’t usually use boxed cake mix but sometimes I’m unashamed to say that it’s just a little easier to play with a new flavor if you start of with a boxed mix and then once you figure out what you want it to taste like you can go from there coming up with your own recipe from scratch. 

I took the a boxed vanilla cake mix and added 2 teaspoons of cinnamon. Mix together 1/3 a cup of sugar and about a tablespoon of cinnamon and set it aside. After you preheat your oven and get your liners in place I filled them halfway full with batter and then added a good layer of the cinnamon sugar mixture before filling them the rest of the way and adding another layer of cinnamon sugar on top. That’s pretty much it! I also pipped on a light layer of vanilla buttercream frosting that you can find the recipe for here > buttercream-mixology I know that snickerdoodles don’t have frosting but what’s a cupcake without frosting?

Super easy Snickerdoodle inspired cupcakes! I hope you guys have a sweet Monday!

– Trish

Five Things I’m Loving Right Now: Boho Inspiration

This clutch from uo.

These headbands. Adorable. etsy

These leather feather earrings

This maxi dress (and the belt for that matter!) from forever

These Moccasins from Minnetonka.

I don’t know what it is about this time of year but in the past week I’ve bought myself an adorable fringe bathing suit and a denim vest. This spring is causing me to go into a boho frenzy and I love it!

Have you bought any fun fringe lately?

– Trish

Recipe: Eggplant Parmesan

The super pretty weather that we’ve been having lately really makes me want to bake and cook more, drink lemonade, and eat salads on my porch. I’m just itching for Spring and while I cook a lot in the Fall and Winter the Spring just gets me more and more excited to cook. One of my first cooking-with-the-windows-open recipes for this year was Eggplant Parmesan – it is one of my very favorite meals and I thought I would share my recipe with you and give you some spring cooking inspiration as well.

You’ll Need: 1 Eggplant, 1 1/2 cups of plain breadcrumbs (you can use Italian breadcrumbs if you’d like but I prefer to season them myself), 1/3 cup of parmesan cheese, Italian seasoning, salt, pepper, 2 eggs, a splash of milk, vegetable oil, 2 cups of marinara sauce (I use Newman’s Own. I haven’t quite found a homemade recipe I’m super happy with yet) and 1/2 cup of mozzarella cheese.

1) Slice your eggplant lengthwise and season both sides with salt and pepper.

2) Mix together your breadcrumbs, parmesan cheese, and season with italian seasoning, salt,and pepper to taste and place the mix in a shallow bowl or dish.

3) Mix 2 eggs with a splash of milk, salt, and pepper in a shallow bowl or dish.

4) Set out your eggplant, breadcrumb mixture, and egg mixture near a clean plate and dredge your eggplant in the mixes. Cover the eggplant with breadcrumbs then the egg mixture then back in the breadcrumbs until all of the eggplant pieces are thoroughly coated.

5) Heat the vegetable oil in a pan and fry breaded eggplant on both sides until crispy and brown.

6) place your eggplant pieces on a cookie sheet and bake in the oven at 400 for about 20 minutes.

7) In a baking dish layer the eggplant pieces with marinara sauce and mozzarella cheese like a lasagna finishing with a nice covering of the cheese

8) pop your dish back in the oven until the cheese is bubbly and wonderful

9) Serve with pasta, salad, bread, etc.

10) eat and eat.

I hope you guys have a fantastic Thursday!

– Trish