These floors (cement tiles from Tabarka) made their first appearance on instagram while they were being installed at the end of January. They are the result of a broken ice maker.
If you don’t live in Arizona you may not understand the need for an appliance dedicated to only making ice. There is this weird cultural thing here that requires a styrofoam cup and an iced beverage on the daily. I’m obviously drinking the kool-aid on this one because when I saw the mold growing, from half the fresh ice dropping into the cavity behind the cabinets, I didn’t think once about not replacing the unit. Ice makers are notoriously problematic.
We chiseled out concrete, re-did plumbing and raised the island off the floor. Now we’ll see any funny business going on. Below you can see the exposed ice maker, I don’t mind, for one second, seeing it.
I wish I had a proper before pic to share. I have lot of pics at Christmas time with exposed concrete floors and no island at all! The floors were dark grey limestone and the island was white with a white marble counter top.
Now that everything is fully functioning I need to say… thank you faulty ice maker, I was getting bored
Rich, creamy, and comforting, ice cream is pure frozen goodness. But this recipe isn’t like the iconic favorite. Without cream, custard, and sugar, it isn’t really in the same category at all, though it hits all the same notes.
Blended frozen banana is smooth, thick, and sweet. It has a fairly mild taste that pairs well with lots of mix-ins. I love adding a bit of peanut butter and raw cocoa powder for a energizing snack. It seems so indulgent that I have to remind myself it’s only bananas, peanuts, and cocoa. Containing antioxidants and minerals, raw cocoa powder is touted for its health benefits. Get creative with your mix-ins. Really, anything goes: raspberries, strawberries, pineapple, vanilla wafers, chopped nuts, chocolate chips. I’ve got some of this “ice cream” happily waiting for me in the freezer. Breakfast?
Peel the bananas and slice them into 1/4- to 1/2-inch-thick disks. Do not freeze the bananas whole. Place the banana slices in the freezer until they are frozen solid (at least 2 hours). This can be done a week in advance, but not much longer than that, the bananas start to change flavor the longer they sit in the freezer, and not in a good way.
Pulse the frozen slices in a food processor until the frozen chunks become smooth and creamy. (Scrape the sides as needed.) Once creamy, add remaining ingredients. Pulse until very smooth and the mix-ins are fully incorporated. Serve immediately for soft serve consistency or store in the freezer for another time. Freezing will give the ice cream a hard ice cream texture, but allowing it to sit at room temperature for a few minutes will bring back the soft serve consistency.
It was dinnertime, I was tired, my husband was gone (not for good). “Spaghetti” is what the kids wanted. I knew just what 15-minute-meal to make. With only 2 pans and 4 pasta bowls, clean was a cinch.
15-minute pesto pasta with broccoli (serves 3, easy to double!)
1/2 lb of pasta (I used whole wheat spaghetti noodles, but anything will be great)
1 large head of broccoli
2 heaping handfuls of arugula (can substitue spinach)
1 tablespoon butter (or grapeseed oil)
1/3 cup prepared pesto (I pulled some out of the freezer I had prepared earlier for just such an occasion, but any store worth it’s salt should have a good one)
parmesan for serving, if desired. It is always desired.
1. Bring a large stock pot of salted water to a boil. Drop the pasta.
2. Meanwhile, wash and chop the broccoli into bite-size pieces. Start a saute pan over medium heat, melt the butter and add the broccoli. Stir the broccoli occasionally and season with salt and pepper. When the broccoli is fork tender and the pasta is al dente, drain the pasta, reserving 1/2 cup of pasta water, and add pasta it to the saute pan along with the arugula. Saute together for about 1 minute. Remove from heat and stir in the pesto. Add splashes of pasta water as necessary for consistency and moisture. I serve mine with a sprinkle of parmesan cheese because nothing says, “I am delicious” better than that.
Spring has definitely sprung here in Arizona. We’re headed straight to summer, and fast. But before we accept the heat wave that is coming I want to enjoy spring until Easter. My roses are in full bloom and I LOVE them. They seem to bloom before your very eyes. Roses are high maintenance but the amount of happiness they bring me makes them worth it.
Of my 11 rose bushes, one of them is continuously a late bloomer. That same bush has 5 times as many thorns as the others making it horrible to work with, and you know what?? It’s my favorite. It always catches up. (maybe i feel like that bush sometimes)
I am so very inspired by great women around this blog/social media world. My only real goal in sharing my thoughts here is to hopefully add to the goodness that is everywhere.
Easter is almost here, along with the 1 year mark of my brother’s passing. Maybe sadness at this time of year is the best, because it is also so full of hope and beauty.
Hello! We’re changing things up over here at Henry Mack. We hope that our new video describes our vision, but here’s a quick rundown. Our homes are important places. Our efforts there are paramount. As a company, we want to support women in their desire to be Happy at Home. We want to find our groove, explore what we love, find new things to love, continue to learn (always) and ultimately love the place we call home.
Sometimes the days are long and the years are short. We aren’t looking to gloss over the hard stuff, we just want to give our best effort to flourish in the life we have.
Help us in encouraging each other to be HAPPY at HOME!
Hi friends. Today’s post is a progress shot. I painted the Lotus flower stencil on the fireplace wall two years ago. I purchased the stencil on etsy and used paint that I had on hand. Two years is long enough to live with a “feature” wall color in this house. I think I probably seem compulsive about home decor but, the ideas usually stew in my head for months until the stars align, then I really go for it!
Cleaned up and really for a drastic color change. And there is that little test swatch I posted on Instagram.
I really contemplated stopping at this point. I love how the fireplace is set apart from the rest of the wall but, I wanted the TV to “disappear”.
Projects seem to evolve as you go and this one is no different. I love the look here but, we just aren’t quite done Oh, and this is the first time that I haven’t painted a project myself! He was so FAST. I was in my sons classroom and it was finished by the time I got back. I’m calling this good time management, but I still feel like a cheater.
It’s alway a pleasure to meet people who are doing things to make the world, and the people in it, better. We feel that the women over at webravewomen.com are doing just that. Ashley Mae Hoiland and Zina Bennion are the ladies behind the movement to empower women to be brave.
The project started when we asked people on social media to finish the sentence, “I am brave because…” The hashtag #webravewomen quickly grew well beyond our social circles and we were touched by the honesty and willingness to share. The words and images on the hashtag told us that women are ready and wanting empowering movements that challenge us and ask us to get to know our best and most brave selves. Our motives are to help women, both young and old, and in every walk of life, find and be proud of the ways in which they are brave. We want to facilitate and encourage women in telling their own stories by learning about brave women from history and brave women among us now. We believe in the power of women being visible to young girls.
I have been seriously craving this. It is amazing.
Thai Pasta Salad with Creamy Cilantro Peanut Dressing
I consider this salad a main dish salad as it is hearty, filling, and has lots of different ingredients. This is very versatile; feel free to use your favorite ingredients. You can add/substitute napa cabbage, bok choy, snow peas, black sesame seeds, etc. This works well packed for lunch, just pack the dressing separately and combine just before eating. Feel free to half the dressing recipe as it makes about 1.5 cups. I like to make extra to use later on in the week as a dipping sauce for skewers, veggies, or rolls.
¼ pound whole wheat angel hair pasta
3 cups finely shredded green cabbage
2 cups finely shredded romaine lettuce
1 cup shredded carrot
1 red bell pepper, thinly sliced
½ cup shelled edamame beans
2 cups bean sprouts
1/4 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped raw peanuts
Cook the whole wheat angel hair pasta until al dente. Combine the pasta, cabbage, lettuce, carrot, red pepper, and edamame in a large bowl. Toss with about 2/3 cup (or as much as you like) Creamy Cilantro Peanut Dressing. On a large platter or individual dishes, plate the salad and top with bean sprouts, cilantro leaves, and peanuts. Serves 6.