I am feeling preppy and summery today! I thought I would wear my neon peach pants today with a great sweater that I already had that conveniently match the pants. I also thought some sparkly shoes would look cute. Have a great week!
Have you heard the news? Starbucks is opening locations within Walt Disney World and Disneyland! I can’t wait to take our baby girl to Disney World in a few years and I am relieved that we will be able to start our day right with a good S-bucks – for me: a non-fat latte, please.
Have you ever bought individual serving size bottles of wine? They are great – you can open one and it’s just one glass of wine. And the bottles are the cutest size to re-use throughout the house. I’ve used them as scent diffusers with reeds and of course as vases. Here’s my latest single serving wine bottle with the last of the forsythia from our yard…
Once peasant footwear and now high fashion – espadrilles are making a huge comeback for the summer. I’ve always enjoyed a cute espadrille, personally, so I have been shopping around for a pair for the summer.
You can get very expensive espadrilles or extremely cheap espadrilles. They look great with summer dresses and can even be worn to work. I stumbled upon these cute ones at DSW the other day, only $35! I’ll be wearing them constantly this summer with white pants, jeans, long dresses…you name it!
Will you be wearing espadrilles this summer?
It’s going to be cold and rainy this morning so I thought I’d wear my favorite blue wool pants today for the last time until the fall. I’ll be wearing something similar to this with them…
Have a great week!
We made these bars recently and they were very tasty. I thought I would share the recipe with you today if you’re looking for something springy, sweet, and delicious to make for breakfast this weekend.
Blueberry-Lemon Oatmeal Bars
1 C all-purpose flour (we used whole wheat flour)
1 C quick-cooking oats
1/2 C packed brown sugar
1/4 Tsp salt
1/4 Tsp baking soda
1/4 Tsp ground cinnamon
6 Tbs butter, melted
3 Tbs lemon juice
1-1/3 C dried blueberries (6 ounces)
3/4 C sour cream
1/2 C granulated sugar
2 Tbs all-purpose flour
1 Tsp vanilla extract
1 Tsp lemon zest
1 large egg white, lightly beaten
Preheat oven to 325o F.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, salt, baking soda and cinnamon in a medium bowl, stirring well to combine. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 baking pan coated with cooking spray.
Prepare filling by combining blueberries, sour cream, granulated sugar, flour, vanilla, lemon zest and egg white in a medium bowl, stirring well. Spread blueberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.