The Sweetest Thing.

" I feel there is nothing more truly artistic than to love people" ~Van Gogh

hey folks! September 3, 2013

Filed under: Uncategorized — Jessica @ 3:41 pm

I know I have been missing for awhile (again) but I haven’t foregone blogging, life has just been a little crazy…  I have some posts lined up, but I am having trouble getting my computer to read the memory card from my camera. It’s frustrating, but I will continue to work on it. Glad to see I am getting a lot of traffic from Pinterest these days :)

Hope you are all as excited for Fall as I am !!!


Heat Wave. July 18, 2013

Filed under: Uncategorized — Jessica @ 7:56 pm

Sorry I haven’t posted in a few days. It is hot. I really haven’t done much of anything besides lay on the couch reading books & drinking iced coffee. There has been some gardening, some visiting, some swimming, an attempted campfire, some dog lovin’  & even tai chi in the park with my grandma too. One thing there hasn’t been much of is cooking. We honestly haven’t even wanted to eat a couple of nights because of the heat & there have been salads, leftovers and take out the other nights. I did finally want to/have to cook tonight. In the effort to not add any more heat to the house than nescessary, I came up with 3 new quick to prepare, no oven needed recipes. I made Browned Butter Tilapia, Swiss Chard with Garlic & Red Wine Vinegar and crock pot Italian seasoned potatoes. Lots of flavor, minimal effort & ingredients. In other words, the perfect summer dinner. Recipes to come soon!

Anyone read any good books lately? I am flying thru my list! (Hopefully starting my new part time job at the library tomorrow will bring some book inspiration my way!


Fresh from my garden chard :-)


Strawberry Blueberry Crisp. July 13, 2013

Filed under: Uncategorized — Jessica @ 7:20 am
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Nothing says weekend like dessert. Don’t let me fool you, I also think Wednesday or a good hair day or a Sex and the City marathon with your best friend (or yourself) is a perfectly good excuse for a dessert.


This one just screams summer with fresh local strawberries and blueberries. You could easily substitute any berry. I had actually planned on just making a blueberry crisp until I saw my strawberries needed to be used ASAP. I was very pleased with the results. It is great on it’s own but a scoop of good vanilla bean ice cream certainly wouldn’t hurt anything.



Strawberry Blueberry Crisp


2 cups strawberries

2 cups blueberries

1/4 c sugar

1/2 tsp cinnamon

1 tsp cornstarch


1/2 c brown sugar

1/2 c all purpose flour

3/4 c old fashioned oats

1/2 tsp cinnamon

1/8 tsp allspice

1/8 tsp salt

1 stick unsalted butter- chilled & cut into cubes

1. Preheat oven to 350*

2. Butter (or use cooking spray) and 8×8 inch pan

3. Mix filling ingredients until berries are coated

4. Pour filling into 8×8 inch pan

5. Mix topping ingredients thru allspice

6. Cut in butter with fingers until  incorporated into pea size clumbs throughout

7. Top berry filling mixture

8. Bake at 350* 30-40 minutes until top is golden brown

9. Enjoy!

* I apologize for any typos, I have had a few glasses of wine this evening in the name of #goodlivin’





Shrimp Tacos with Sesame Lime Slaw, Feta & Avacado. July 10, 2013

Filed under: Uncategorized — Jessica @ 6:00 am

There isn’t really too much to say about this recipe that isn’t already obvious from the title. They were delicious. They were both hearty and fresh at the same time. A great summer meal for sure!


Shrimp Tacos with Sesame Lime Slaw, Feta & Avocado

Serves 4

1 lb shrimp (fresh or frozen)

2 tsp Old Bay seasoning

8 corn tortillas

half head of cabbage (shredded)

medium red onion (finely chopped)

2 Tbls cider vinegar

3 Tbls sesame oil (seperated)

2 Tbls honey

salt & pepper to taste

2 limes (one cut into wedges)

2 avacadoes- diced

1 cup feta

1.Combine cabbage, red onion, 2 Tbls of sesame oil, juice from one lime, honey, apple cider vinegar, salt & pepper in medium bowl. Set aside.

2. Heat 1 Tbls of sesame oil in pan, add shrimp (tails removed) & Old Bay. Cook until done- this only takes a couple of minutes.

3. Top corn tortillas with shrimp, slaw, feta & diced avacado. Serve with additional lime wedges.

4. Enjoy!



Super Easy Olive Tapenade. July 9, 2013

Filed under: Uncategorized — Jessica @ 6:00 am
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This is my go to appetizer recipe whenever I forget to plan ahead (parties always seem to sneak up on me). My grandmother made something similar years ago and I have been making my version ever since. It is easy to keep a couple jars/cans of olive in the pantry and I always have fresh garlic and olive oil- and that is all it takes! It comes together in less than 5 minutes and can be made a day ahead or at the last minute. It keeps in the refrigerator for a week. Serve with pita or tortilla chips, sliced peppers or my favorite option- crunchy little  bread rounds (crostini).


Olive Tapenade

1 jar green olives

1 can black olives

2-3 cloves garlic (depending on size)

2 Tbls Olive Oil

1. Drain Olives.

2. Toss everything in the food processor, pulse until combined. You can make it into almost a paste like texture, but I tend to stop when it is in uniform little bits.

3. Enjoy!



4th of July! July 8, 2013

Filed under: Uncategorized — Jessica @ 10:53 am

How was your holiday weekend?  I hope it was filled with laughter, people you love,parades, good food, sunshine, campfires, ice cream and of course fireworks. I was lucky enough to get to enjoy all of these things as well as just some time relaxing at home, grocery shopping and a birthday party for my nephew. The honey was off from job number #1 so we were able to spend some much needed time together as well. Despite all of the fun over the weekend, there are very few pictures. I have been really into just experiencing life instead of recording it so often. It feels good.


There is a lot on my to do list this week. Some of it fun stuff, some of it work stuff, but I am excited to be productive after so many days of just relaxing. I like balance.

What was your favorite part of the holiday weekend?


5 Ingredient Baked Coconut Chicken Fingers. July 6, 2013

Filed under: Uncategorized — Jessica @ 9:39 am
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Sometimes I actually enjoy delaying trips to the grocery store because it forces me to get out of my comfort zone & use up some of the random ingredients I have purchased but never used. This recipe is exactly that. It involves only 5 ingredients ( excluding salt & pepper) and requires very little hands on time. The honey & I were both happy with the results & decided it would definitely make it onto the menu plan again.


5 Ingredient Baked Coconut Chicken Fingers
Serves 2

2 boneless skinless chicken breast cut into strips (I used kitchen scissors to do this)
1 can coconut milk
2/3 c panko bread crumbs (I seem to be on a roll with these lately)
1/3 c sweetened coconut flakes
Coconut oil (can substitute olive oil)
Salt & pepper to taste

1.  Dump coconut milk into gallon freezer bag, put chicken strips in bag & marinate 2-12 hrs
2.  Preheat oven to 375°
3. Place metal cooling rack on cookie sheet (this helps the fingers bake up crispy all around)
4. Remove chicken fingers from bag & drain off excess milk. Salt & pepper chicken fingers.
5. In second gallon bag, mix coconut flakes & panko. Add chicken fingers 2 at a time & shake to coat.
6. Once all chicken fingers are coated & placed on rack, drizzle the tops with coconut oil
7. Bake at 375° 20-30 minutes depending on size of chicken fingers
8. Serve with condiment of choice. We have this spicy mango coconut stuff we get at Wegman’s and it was perfect.


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