Well it’s been 2,191 days together. There’s been lots of ups, some downs, loads of fun, a baby (now toddler) with another on the way, 2 doggies, trips, home renos, birthdays…you get the idea, plenty of things happen within 6 years! It’s been a ride of course but one I wouldn’t change. I loved every second of our wedding day and whenever I look at our photo album, or recount all the parties, champagne toasts and sorting out all the details leading up to was such an adventure and natural high. I’m looking forward to all of our anniversaries that follow this one. xoxo.
I want to say not needing an alarm clock is a good thing. Between waking up because being pregnant means either having to go pee, or simply because I need to turn over does it, having Raisin come into our room about once a week in the middle of the night and then waking us up at 5 a.m. is enough not to even bother setting my alarm. I keep saying it’s prep for baby…right? So there’s some sort of weird silver lining in this whole thing I suppose. Le sigh.
Aside from hitting a wall with being a bit tired I’m totally looking forward to our 6th wedding anniversary. I can’t believe it’s been 6 years, it’s gone by so quickly! We’re looking forward to a simple celebration but of course it’ll be as special as they come. We have a weekend of celebrations ahead from our wedding anniversary to a very special little gals 2nd birthday bash….looks like we’re in store for a lot of fun…and hopefully a restful sleep
I’m a little bummed people are excited that the temperatures are already dipping. All I’m reading on the walls of Facebook is: “ahhhh this is more like it” or “can’t wait for sweater weather!” I feel like summer just started and I’m in the category of not being ready to say goodbye yet. There’s so much fun to be had between all the swimming, weekend lake adventures and eating all the seasonal fruit! Cherries, strawberries and blueberries we’ve had a good run so far. I want to sit on the patio having a pitcher of water to stay cool. I want to take Raisin for ice cream and walk only a few steps to see it already melting from the heat. I want to swim in the lake for an hour and not even realize it’s been so long. I want the days to seem long with the sun staying up until 10 pm. But of course fall is around the corner. And as much as I love the colours, summer is forever my favourite season hands down. The memories are great, and every year brings us something new! I’ll be holding on to these days like a hawk, but of course will be looking forward to fall…and winter mainly because I know we’ll go away somewhere warm when it’s unbearable! But for now we’ll go for long bike rides, have epic bon fires and keep having fun outside in the heat while we can.
I have to be honest. I’m someone who walks around with a million tabs open at once in their brain. It may be about up coming errands, a gift to buy, groceries we may need, or just about the things I’m into or love day to day.
Simple things really – like my morning FaceTime with Raisin as he’s off to school, walking across the street for my morning Tall Americano (which lasts me almost the entire day), driving with the windows rolled all the way down and picking up Raisin knowing we’re off to a fun adventure before rushing home to make dinner. Right now the little hiccups in my growing belly are right up there and wondering who this little minnow might be.
Aside from how crazy the day can really be, these little day to day moments remind me of how awesome my life is – despite an annoying traffic jam, the oven handle falling off, or having something not go as planned at work – hanging out with family and friends and the small joys bring me back to a place of blissful happiness.
I made this chocolate beet cake on the weekend at the lake listening to the waves meters away. The breeze was flowing through the cottage and I could hear plenty of boats buzzing by. I mean I was already in a happy place mixing butter, sugar and cocoa powder knowing chocolate cake was in store for dessert after dinner, so everything else was an added bonus. But seriously, who doesn’t love the thought of chocolate!?
One of my friends mentioned they made a chocolate beet cake and I couldn’t get it out of my head. I’m a fan of any sort of roasted beet salad, and the thought of it being in a dessert totally sounded mind blowingly delicious….and seriously – it is. Rich, fudgy and decadent are the best ways to describe this cake. No nodes of any beet flavour which was a win for the guys (I think).
I get some sorta weird satisfaction knowing there’s a vegetable in a dessert. Not that I think it’s healthier, but somehow, someway it seems like there’s this hidden surprise inside for everyone. Okay maybe not everyone, but for me! Not that it’s a sneaky factor like pureeing tons of vegetables in a pizza sauce for Raisin, but because it’s more of a victory when you can’t taste a vegetable in a dessert. They don’t seem to go hand in hand, but man do they work.
This beet cake is a gem when it comes to tasting rich and fabulous. Think champagne, and drinking more champagne. It’s like that. It gives you a buzz and you feel totally happy, and know if you have more you might regret it, but keep on going anyway. Yup, totally like that. And so WORTH it.
Next time you’re feeling the blah’s, remember the little things that are totally pick me ups, like your coffee, having a shower of epic lengths, the smell clean sheets, and most of all chocolate beet cake. They’re all up top in my books and always a way to remember the little things, really are the big things. And have a BIG slice of cake to remind yourself, cause ya I said so.
Linking up with: A Mummy Too, Designs by MissMandee, Honest Mum
Rich Chocolate Beet Cake
Recipe from: Anna Olson
Ingredients for the Beet Cake
2 cup all-purpose flour
1 ¾ cup sugar
⅔ cup Dutch process cocoa powder
1 tsp baking powder
1 tsp salt
¾ cup unsalted butter at room temperature, cut into pieces
2 large eggs at room temperature
1 tsp vanilla extract
¾ cup finely grated cooked beets (about 2 large beets)
1 ¼ cup hot water
Ingredients for the Frosting
1/2 cup + 2 Tbsp unsalted butter
1 cup sugar
¾ cup Dutch process cocoa powder
¾ cup whipping cream
1 tsp vanilla extract
½ tsp salt
Directions for the Beet Cake
1 – Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
2 – Preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.
3 – Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter has been worked into the flour (it will seem dry and crumbly).
4 – Add the eggs and vanilla and mix in slightly, then mix in the beets. Add the hot water while mixing on low speed, then increase the speed to medium high and continue to mix for 2 to 3 minutes, until the batter is thick and fluffy. Scrape the batter into the prepared pans, spread to level the batter and tap the pans on the counter to knock out any large air pockets.
5 – Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 30 minutes then turn them out onto a cooling rack to cool completely.
Directions for the Frosting
1 – For the frosting, melt the butter in a medium pot, then whisk in the sugar and cocoa powder. Continue to whisk this over medium heat until the mixture begins to bubble, then whisk in the cream. Continue to whisk until the mixture returns to a simmer (gentle bubbles) and whisk for an additional minute. Remove the pan from the heat and stir in the vanilla and salt. Cool the mixture (it will look like a thick fudge sauce) to room temperature, then chill for about 1 hour, stirring occasionally while chilling. This will set the frosting to a spreadable consistency.
1 – To assemble, peel the parchment from a cake layer and place it on a plate or platter. Spread an even layer of frosting over the top of the cake and place the second cake layer on top. Frost the top and sides of the cake, spreading until smooth. Chill the cake to set, but pull the cake from the fridge an hour before slicing and serving.
2 – The cake will keep for up to 4 days, refrigerated.
Well feels like this lil currant should be arriving in the next week with the size of this belly! I actually can’t imagine it growing any bigger, but from what I read this new little family member will grow 1 – 1.5 pounds per month….soooo ya. Odds are I will be growing in that area, and of course others I’m sure!
There’s a few things I need to live with to survive this pregnancy. Aside from the comfy clothes, like leggings, or maternity tops and tank dresses, I need LOADS of water. And fruit tastes pretty glorious too! If you know me at all, you’ll always see me sporting mac lip gloss, and wedge heels of course. I wear them for the most part of the day, but when I’m home I like to kick them off and settle for a flat pair of shoes, or better yet kick up my heels and relax.
Two things I do every day are take my maternity pill and of course hydrate my skin with lotion, but better yet, some all natural coconut oil. I use it on everything from taking off my mascara, using it on my hair, and cooking. It’s a versatile little gem. Like I mentioned yesterday we’re 31 weeks in…only 9 left and I’m starting to get excited and nervous! Countdown is officially on!
Aside from this week being super hot and humid (yaaay – seriously it’s my favourite) I’ve also reached single digits left in this pregnancy! HOLY SMOKES! I’m 31 weeks, with 9 left to go…in theory of course. Raisin was a few days early and I was convinced he’d make a late arrival. So I’m assuming this little minnow will take it’s time – so I don’t really follow the due date to a tee.
This weekend holds a scorcher and we’ll be lake side. Totally looking forward to it too. Raisin caught his first 2 fishies and he can’t wait to get to his fishing rod again. Tonight we’re making a little trip to the store so he can load up his tackle box with the treasure of lures and other trinkets he chooses. We’ve been talking about it all week and he’s so excited to go pick things out of his very own. Looking forward to a trip to Canadian Tire – I never say that…hahaha. Enjoy the weekend!
Okay, so August what’s up? Let’s have a great month shall we? Not sure how July can be topped, but I’m sure this month will bring some preeettty fun things too. Aside from birthday mania, we spent some prime time days at the lake, hit up tons of parks in the city, added serious milage to Raisins’ scooter and have just been enjoying the warm summer days outdoors as much as we possibly can. Can it get any better? Here’s hoping yes, because it’s already been pretty fabulous… so anything better is just a HUGE bonus.
Also, if you wanna see my Instagram on the regular, you can follow me here.
It’s no secret, I freaking LOVE summer. The long days, the heat, and the not having to wear a winter jacket part pretty much sums it up. Have you ever tried to carry a thousand things wearing mittens? It’s pretty much a give in you’ll drop something while your purse slips off at the same time…then the fun part of tearing off the layers of clothes when you walk through the door. It’s a total work out even thinking of it. So summer is a HUGE breath of fresh air. Put on flip flops, walk out door, and do your thing. Easy, right?
I know I become a total hermit in the winter too. After the work day is done and I pick up Raisin from school, I’m more inclined to go home instead of finding something to do. Mainly because it takes way longer with the roads to get anywhere in a decent amount of time before heading home to make dinner, AND it’s dark by 5 p.m. A park after school/work isn’t really in the cards for us with the frigid temps. So those who complain about the heat, don’t forget the road that awaits for the next 8 months!
Okay so don’t get me wrong. I’m not a grumpy ol’ lady about the winter. It does have it’s fun perks like sledding, and some pretty fun festivals around the city, but I’m a sun goddess at heart. I’ll take a pool before fresh powder. PLUS the seasonal fruit! I can NEVER get enough. When the farmers market hits, it’s the most refreshing thing in the world. Fresh produce and even seeing the super market with colourful and vibrant fruit. I can just eat them all.
Summer also means loads of desserts with fresh everything. The theme of the weekend at the lake seemed to be blueberries! There were pies, muffins, pancakes and this galette with these little blue nuggets…and fresh ones of course just to nibble on.
What do I love about a galette? Well it’s easier than a pie, it tastes just as good, and it’s so versatile. You can pretty much put anything in this sucker. This weekend it was blueberries, but who knows what we’ll find in this pecan crust next time. And because it’s sort of a pie, you need to a la mode it up. Take it from me, switch up your pie game and try out a galette next time. Enjoy!
Recipe from: Bon Appétit
Ingredients for Dough
½ cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
½ cup (1 stick) chilled unsalted butter, cut into pieces
Ingredients for Filling And Assembly
12 ounces blueberries (about 2 cups)
1 tablespoon cornstarch
1½ teaspoons fresh lemon juice
¼ cup sugar, plus more for sprinkling
All-purpose flour (for surface)
2 tablespoons milk, half-and-half, or heavy cream
Directions for Dough
1 – Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool.
2 – Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
3 – Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
4 – Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together.
5 – Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Directions for Assembly and Filling
1 – Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
2 – Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet.
3 – Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
4 – Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Aaaaahhhhh! Where did you go week? I guess when you have a holiday Monday it flies by even faster than it normally does.
We had an amazing weekend down at the lake. Raisin played with his cousins visiting in from Vancouver non-stop! The time together is always fun and cherished. Chris and I both took Friday off last week so we could all make our trek down early. Chris took my car to work and came home a bit early to pack, he picked me up, we picked up Raisin and off we went Thursday evening. Best decision ever. We arrived a litter later than usual, and let Raisin stay up a little later than usual. He had the best time ever from the moment we arrived, and so did we! Aside from dock time, swimming and decadent meals, we headed off to a friends cabin for the day where the kids were in a play land area. We capped off the fun with the boys having a tug of war, some slip and slide and an egg toss. It was a perfect day for all. Coming back Monday was fun as we headed off for a swim with the littles and then said our “see ya soons” to each-other and geared up for a quick week. This weekend will bring more lake time, and hopefully some raging temps that make us canon ball into the water.
Do you ever find yourself looking at your interior decor and think it’s in need of a total face life? Yup, me too! And if your busy, the easiest place to shop is online and in ONE place, which is why Charish is kinda my new fave decor website. It’s where you can find gently used and vintage pieces to fit your style. Shabby Chic is where it’s at, but I forewarn you that you’ll spend loads of time on here finding the pieces that suit your taste, from boho chic, to vintage, country, french, modern, you name it!
Many of you may know by now I’m a bit of a nautical nerd. I have plenty of striped shirts, dresses, even pj’s to spare, but I can NEVER get enough. Clearly, not only do I need the clothing, but I’m craving a room to remind me of days spent lake side.
I think everyone can use a space that they can to escape to…depending on what your escaping is the question! For me, it’s simple. Mainly I need to unwind after the busy-ness of the day, unplug from the world and pick up a book that’s been neglected for too long. And where better to do that? I think it’s in creating a space where I’d feel the most at peace. If you wanna talk about a calming place, the lake is where it’s at for me, so why not create it in my home?
This nautical nook would totally do the trick. Bright whites, turquoise and blue hues, a comfy chair, some natural and artificial lighting with an open window…hello serenity now. Even if it’s not equipped with a lake view, at least the interior nails it.
Seeing these pieces put together I’m pretty sure I’d find more than one reason to make my way into this room. What colours, textures, look and feel would your room look like for a scenic escape?