Summer Bookworm

Summer is prime time for reading! On the beach, by the lake, snatching a chapter on break at the Dairy Queen, up way past your bedtime (just one more chapter!) Here’s what I’ve been reading this summer.
What about you? Any recommendations?
Summer Bookworm


Link Love


Did you keep tabs on all the Comic-com craziness? I love tuning in every year. The best part is, of course, the cosplay!

Adam Savage’s TED talk “My Love Letter to Cosplay.”
Star Wars Land at Disney? Yes, please!
A primer to my next recipe (watch this space!)
Pirate Printers genius idea!
The importance of country life.
Crazy new cycle got you down? Go here, it will put you in a better mood.
Confused about “superfoods?” Angry Chef Anthony Werner clarifies things.

Picture via @donttrythis (twitter) by Norman Chan @nchan (twitter)

Summer Zoodles


Wait, what’s Zoodles? Zucchini Noodles! I’ve posted a recipe featuring these lovely little strips of veggies before. That recipe was what I would consider a cool weather recipe as it was cooked and featured the bold flavor of pesto. This one is uncooked and is dressed with a French vinaigrette.

Summer Zoodles

2 Zucchini

2 Summer Squash (yellow)

1 large Carrot (peeled)*

1 cup Grape Tomatoes (red & yellow)

1/2 cup crumbled Goat Cheese

1 cup Prepared or Homemade Vinaigrette:

         1/2 cup olive oil, 1/2 cup red wine vinegar, salt & pepper, 1 teaspoon dijon mustard: add all ingredients to a bowl, whisk or shake in a jar with a lid, until thickened.

2 tablespoons snipped Fresh Herbs (basil, tarragon, thyme, parsley)

Julienne or shave the zucchini and squash into a large bowl. (I have this handy little thing, but there are all sorts of tools for making Zoodles!)  Next cut the tomatoes in half and add to the zucchini. Crumble in the goat cheese and the herbs. Toss with the vinaigrette.

You can serve the salad right away or keep in the fridge until time to serve.

*I didn’t use carrots in this version but next time I will! 


Romantic Films That Aren’t

Some like to stay in for St. Valentine’s Day. Stay in and watch movies that at first glance aren’t really in keeping with the spirit of that particular holiday but trust me when I say that these are really some of the most romantic films I’ve seen in a long time. Not feel good rom-coms but complex studies in love that are morally intricate.

Happy Valentines Day!

Birthday Breakfast Bars


For Kell’s birthday this year I made up a batch of these and sent them along with some other goodies for his birthday, they were a big hit.

Birthday Breakfast Bars

Preheat Oven to 250F

Grease and line with parchment paper a 9×13 inch baking tin and set aside.

1 14oz can of Sweetened Condensed Milk

2 ½ cups Rolled Oats (not instant)

1 cup Shredded Coconut

1 cup Dried Cranberries

1 cup Roasted Peanuts

½ cup Dried Apricots (chopped)

1 cup Pitted Dates (chopped)

Or any other dried fruit or nuts you’d like.

Mix together the oats and dried fruit and nuts in a large bowl making sure the fruit is evenly distributed throughout the oats.

In a microwave safe container heat the sweetened condensed milk in the microwave on high for 1 to 1 & ½ minutes.

Add the sweetened condensed milk to the oats mixture and mix well. Scrape the mixture into the baking tin and press into an even layer.

Bake for 1 hour.

Remove from the oven and allow to set for 15 minutes. Cool completely and cut into bars. Store in an airtight container or zip top bag.

Print this recipe? Happy Birthday Breakfast Bars