Last fall, we took a trip to a local U-Pick lavender farm. It was their last weekend before closing for the season so we could pick an entire basket for $5. They also grow rows of flowers & we could mix & match our basket.
It was a lovely time. We enjoyed watching the bees buzz-ily gathering supplies for the cooler weather.
We also took a lot of lovely photos & got this recipe for Lavender Lemonade.
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This is my FAVORITE rice cooker recipe. For years, I rarely used my rice cooker & only used it for rice.
Now that I know you can use it for many, many things other than rice, it’s my most used small kitchen appliance!
This rice cooker mac & cheese is ooey, gooey, crisp on the bottom, quick, fool-proof & only gets 1 bowl dirty, as opposed to baked mac & cheese which gets multiple items dirty & requires some attention. It’s sure to be a family favorite.
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Special seasoning tip: Growing up, my babysitter sprinkled Lawry’s Seasoning Salt on our baked mac & cheese. It’s now what I HAVE to have on my mac & cheese, or it’s just not right. Alternatively, try Creole Seasoning for your mac & cheese, for a spicier kick. Because this is how I season my mac & cheese, I don’t add salt to it during cooking. Season it however you like!
After a dental surgery, all that existed to me in the world was Sonic Drive-In. My hero husband drove two towns over to get me to one.
This is a recipe that allows you to get your slushie fix, without putting on pants. The recipe is open to interpretation; you can add sugar, change up the juices, add fresh fruit. You are the boss of this recipe.
Cheery Cherry Slushies:In a blender, pour:
- 1 can lemon-lime soda
- 2 cups 100% cherry juice (in this case, Cherry Pomegranate)
- HALF a packet of Cherry Kool-Aid
- 1/3rd a cup of Splenda OR alternatively 1/4 cup of sugar. Modify to taste.
Fill blender 4/5ths of the way with ice
Blend until desired consistency
Serve IMMEDIATELY*
