Spring Break

“summer summer summertime….” *record scratch*

Oh, it’s still spring. Well, I’ll take it. I’m sooo over the cold weather, getting sick every other week, and zombie folks. I’m ready for sunny days, blossoming flowers, and people with a little pep in their step.

I will be taking a short blogcation. This is the season of rebirth, rejuvenation, and renewal. I hope you are also able to engage in some self-care 🙂

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Happy Spring Break!

I realized with alarm the other day, it’s been over a year since I’ve had a drink. I couldn’t drink while pregnant, and then I’ve been a busy new mom. But I’m determined to get my drink on. I’ve been saving this recipe for a while now. I will definitely be whipping it up during spring break. Of course, this is only for the grown and responsible folks 🙂

I will return in April…Enjoy.

Strawberry & Lime Moscato Punch

  • 1.5 liter of Moscato wine
  • 1 can frozen limeade concentrate, defrosted
  • 1 c strawberries, diced plus 1 c strawberries sliced
  • 1 lime sliced
  • 2 Liter 7 Up
 Instructions
  1. place 1 cup of diced strawberries and 1/4 cup of limeade in a blender and puree
  2. run through a strainer to remove most of the seeds
  3. pour into a pitcher
  4. add remaining limeade and moscato into the pitcher
  5. garnish with strawberry and lime slices
  6. chill in fridge
  7. when ready to serve top each glass with 7 Up

Recipe from: http://realhousemoms.com/strawberry-lime-moscato-punch/

 

Happy Spring Break!!

I will be taking the next week off for spring break. I hope to do some traveling, catch up on my reading, and watch a movie or two.  Any who, before I go, I  want to leave y’all with a treat.  Y’all know that I love to collect recipes. Here’s one I found in a local newspaper. It’s spaghetti with bacon. Yum! If I have time next week, I hope to try it out. If you are looking for a tasty dish to make during your spring break…here it is!  Enjoy!! 🙂

Spaghetti with Bacon

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Ingredients: 1 (16 ounce) package spaghetti, 1/4 cup olive oil, 8 slices bacon cut into 1/4 inch pieces, 4 cloves garlic, minced.

Directions: (1) Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to boil. Cook the pasta uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. (2) Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

See y’all in April!!