Afternoon tea

YES!!!!!

I. Can't. Wait.

camping!

We went camping a couple of weeks ago. It was the kids' first time & they had a blast!!
These are just some pics from my phone. I'll share more later!

7 years.

we just celebrated our 7th wedding anniversary! wow, has time flown & a lot has happened since then too! but still totally feels like the big day was just yesterday! our wedding day was wonderful, filled with so many friends and family. it was perfect. 

so it was great that we got to spend our anniversary day at the same spot we got married! so of course we had to do some portraits!

2003

 and.....

2010!

there's some differences, wouldn't ya say?!!! like two kids, & some lovely extra padding on my body! haha! rj totally looks the same. add in some extra facial scruff & a different do' & the man hasn't changed a bit! {not fair!}

happy anniversary love! i feel so blessed to have you as my husband! 

bedroom transformation: duvet!

so i finally got around to sewing the duvet cover for C's bed.  sewing while the kids are awake & up underneath my feet constantly just doesn't workout, hmm, wonder why?!! haha.

 i made it reversible with the dots fabric that i used on the curtains. i love how it turned out!

 of course C wants nothing to do with the 

new blanket! he wants his old one back! i also made the headboard with the extra fabric!

next up is some pillow cases! i am sure C will protest and want his current pillow cases!

spicy pineapple salad

i love summertime cooking. the meals are light, fresh & especially wonderful if you eat outside. i think it makes the food taste better when you can dine outside. the warm glow of the sun basks everything in its light.

the other night we made chicken & pineapple kabobs on the barbie. to accompany them, i made a light & delicious spicy pineapple spinach salad. slightly adapted from this recipe. it calls for grilled chicken, but since we were already grilling up some i didn't add any in the salad. 

For the salad:

• 1 1/4  cups  (1-inch) cubed fresh pineapple (about 8 ounces), divided
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh orange juice
• 4  teaspoons  apple cider vinegar
• 1/2  teaspoon  minced habanero pepper {i didn't have this so i added a pineapple-habanero marmalade, but you could use jalapenos instead}
• 1  large garlic clove
• 1/4  cup  extra-virgin olive oil
• 3/4  cup  julienne-cut peeled jicama {i did not have this so i omitted it but would good if i had it!}
• 2/3  cup  thinly sliced red bell pepper
• 1/2  cup  thinly sliced red onion
• 1  (5-ounce) package fresh baby spinach (about 8 cups) {you could add some arugula too!}

Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.

Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

i added some fresh goat cheese. crumbled it right on top. it added a bit of a creamy, salty, tang to the sweet & spicy pineapple.  SO good! 

this would be a meal in itself with the added grilled chicken!