We had such an enjoyable Memorial Day this year! I am grateful for all of the men and women who have lost their lives serving our nation. And in honor of their memory (and Hub’s day off of work), we loaded our crew and headed down the Natchez Trace. Our good friend, Micah, joined us in the fun.
We drove all the way to the furthermost point and then made all of our stops along our way home. (Furthest point for us, anyway. The highway stretches 444 miles) The kids did surprisingly well on our little excursion. I think it was all the fresh air 😉
First stop: Jackson Falls. A beautiful little spot just 900 feet from our car
Micah at the top of the falls
Liam soaking in some time with Micah. What a guy, that Micah.
Daddy and Ellis girl
Finding a little snail friend
The kiddos enjoying some pretzels at Baker’s Bluff Overlook
The clearing at Gordon House
Skipping rocks, creek stopping, and picnic-ing at Garrison Creek
The girl just loving the water (and the rocks). The scab on her nose is from a recent climbing misadventure.
It was such a beautiful day. The water and shade were therapeutic to me, and the kids were so curious about everything. It was just lovely to be in a secluded spot on Memorial Day. And to think, we almost didn’t go because of forecasted rain!
Filed under holidays, travel
As much as I have enjoyed the winter wreath that graced our door the last 5 months, the warming weather reminded me that is was time for something springier.
The problem was, there are a lot of [spring time] wreaths I’m not crazy about. So when I came across this one, I thought I’d try it out. I bought a metal wreath (at Hobby Lobby for 2 or 3 bucks), 5 sheets of scrapbook paper (at 50 cents per sheet), and 1 piece of felt (to make the flowers). We’re not talking much money here. At that cost, I figured it was worth the experiment, even if it didn’t go well.
I cut a leaf template from a piece of cardboard (a toothpaste box, if you must know) and then traced it about 60 times on to the scrapbook sheets. Then, I overlapped them all the way around with hot glue until the metal was completely covered. It looked alright, but pretty boring and flat.
The one that inspired me used scalloped scissors. I didn’t have any–neither did my neighbor–and I didn’t want to buy any, so I folded each piece in half to create some dimension. I grouped them in pairs and fanned them on top of the existing leaves.
I played around with a couple of ideas for flowers. These are made from circles cut from felt (about the size of a quarter), then cut in half and hot glued into funnel shapes. I think I need a few more on there (maybe a total of 5). One day, I’ll get to that. In the mean time, I’m pretty happy with it. The purple is nice, but I think yellow would’ve been really cute, too. Overall, worth my effort, I think!
Last week I put together a little vegetarian dinner for some friends, and I figured I’d share it here since I haven’t shared a recipe in a while (mostly so I can have record of it when we want to replicate it!)
This is a summer time pasta dish with nice color and wonderful flavor. We’re not even vegetarians, but the artichokes and walnuts contribute such a nice heartiness, it can easily stand alone as a meal!
Walnut Zucchini Pasta
1 16 oz pkg linguine pasta, cooked and drained
2 large zucchinis, thinly cut into half moon shapes
1 can quartered artichoke hearts, drained
1/2 cup chopped walnuts
1/2 cup olive oil soaked sun-dried tomatoes, chopped
4 oz crumbled feta
3-4 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp balsamic vinegar
fresh oregano, for garnish
grated parmesan, for garnish
Cook linguine according to package. Drain and set aside. Heat walnuts with salt and pepper in large skillet until lightly browned. Remove from pan. Add 1-2 Tbsp olive oil until heated. Saute zucchini with salt, pepper, and chili flakes to taste until tender, about 5 minutes. Add garlic and artichokes, cooking another 1-2 minutes. Add mixture to drained pasta, stirring to combine. Stir in sun-dried tomatoes, feta, and walnuts. Add balsamic vinegar and olive oil, increasing oil amount if dry. Garnish with parmesan and oregano.
Serve warm to room temperature.