A couple of my dear friends have recently tipped me off to this delicious “any fruit crisp” from Shauna Niequist’s latest book, Bread and Wine. It is a great starting point and easy to adjust to your liking. With endless fruit options in the summer time (and apples to look forward to!), I’m so glad to have this tasty, flexible recipe on hand!
4 cups of fruit of choice (I’ve used strawberries, rhubarb, and blueberries so far this summer!)
1 cup old fashioned oats (I like Bob’s Red Milled Thick Rolled Oat)
1/2 cup pecans, chopped (any nut will do)
1/2 cup almond meal (coconut flour would be another option)
1/4 maple syrup (honey or agave would be great alternatives)
1/4 cup olive oil
1/2 t salt
1. Preheat oven to 350 degrees.
2. Mix all of the ingredients (except the fruit) in a bowl.
3. Pour the fruit into an 8×8 pan.
4. Top the fruit with the topping mixture.
5. Cook for 35-40 minutes, until heated through and the topping is lightly browned.
I find myself being drawn to the same food blogs over and over again. Whatever it is, there are certain people who I find myself thinking, “Yes, I could eat in your house every night and be perfectly content.” Two Peas and Their Pod is one of those blogs.
A few weeks ago they had a post on ravioli. Growing up, ravioli was one of my favorite meals. Cheese-filled pasta? Yep! I can’t eat pasta in such quantities anymore, but the husband would be happy if I made it every night! So I made this ravioli as a nice treat for him, and for myself!
This ravioli is nothing special but SO special at the same time! It is quick and easy and delicious. The ravioli is store-bought – ain’t nobody got time to make that (just kidding … it would really fun to make ravioli some day)! But this sauce makes your pasta taste fresh, homemade, gourmet, and other good food words.
16-20 oz. package of ravioli
1 stick butter
1/2 onion, chopped
2 T fresh sage, chopped
2 T fresh basil, chopped
1/2 fresh lemon, zested and juiced
salt and pepper to taste
1. Cook ravioli according to package instructions.
2. While cooking ravioli, melt butter in a medium saucepan.
3. Add onion and let cook for 3-5 minutes.
4. Zest the lemon and squeeze the juice into the saucepan.
5. Add in sage and basil.
6. Let simmer for 5-10 minutes.
7. Pour sauce over cooked ravioli and serve.
It’s summer! It’s maxi skirt season. But, really, isn’t every season maxi skirt season?? Summer also means time to sew! Why not sew some maxi skirts! I found this great little tutorial from Cotton and Curls – she has a TON of sewing tutorials if you’re interested – and I ran with it. Starting with a few maxi skirts, I figured out making a dress and a shorter, lace skirt. It’s a great place to start if you want to sew some things for yourself.
Here’s an old shot of my first dress, made starting with this tutorial and going from there. Today I put together some process pictures of my newest skirt.
2 yds. fabric – Please note: when you are picking out fabric, make sure it is a wide-knit cotton. It should have a decent amount of stretch to it – jersey cotton is a perfect fabric!
3/4″ or 1″ elastic
thread to match your fabric
1. Take some measurements…
-Waist: This can be wherever you want the skirt to sit. I like my skirts to be a little higher waisted, so I typically measure the smallest part of my waist. If you want your skirt to sit lower, that is fine! -Length: You should have enough fabric, but I always like to know how far down I want it to be. If you are making a shorter skirt, make sure you get a good measure here.
2. Fold your fabric in half. Take half the measure of your waist and center it at the top of your fabric. Following the diagram below, you will cut a big triangle with a flat top (being the top/your waist). Cut the waist down 2-3 in. to leave room to sew in the elastic. From there, cut at an angle down to the bottom. (This part is easiest to see on the diagram below! :))
3. Put the right sides of your fabric together (“right side” means the side you want showing). Pin all the way up both sides of the skirt.
4. Sew up both sides of the skirt.
5. Measure your elastic. I usually do this just by wrapping it around my waist and cutting.
6. Sew your elastic along the top of your skirt. Fold down and sew again.
7. Hem up the bottom of your skirt where you want it to lie.
And you’re done! Way to go!! Enjoy 🙂