Hello! Wow, everything sucks. But, the end of June will be an exciting time because my family is going to have a little mini vacation to North Carolina. Now, this by no means will be a normal Mushenheim Family Vacation where my dad plans a perfect week full of activities and restaurants. Rather, it will be a more chill time of relaxing in a nice house and eating takeout. The best part? Finally meeting my new baby nephew and having my boyfriend join us on a vacation. 🙂
To keep going with a vacation mood, let’s all go to a happy place in our minds with the following:
^^^ And, as always, I have no rights to these songs or videos!
Feel good music has been a big part of what keeps me sane during the stressful times that we’re all currently living under. During all of the driving I do for work, I use my time in the car to get my mood back to a happy place with a few funky time bangers. And, who doesn’t feel like they just had an afternoon at the beach after hearing “Soak Up The Sun” by Sheryl Crow or “Kokomo” by The Beach Boys?!
If you find yourself getting anxious with today’s uncertainty, put on your favorite jam, take a vacation in your head, and get yourself back to baseline. ❤
Which songs make you think of vacation? What are your plans for the summer? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hi everyone!! A few days ago when I was walking my pups, I noticed some lovely little flowers poking out from underneath the layer of leaves that are still damp with melted snow. It was such a sight for sore eyes, especially because the sun was shining and it was FIFTY DEGREES at the end of February. Oh my goodness, guys, it was amazing.
To walk outside with a light jacket on, with my pups keeping up pace beside me and the sun shining on my face was such a treat after a long and grey winter. And, then, to make things even more glorious, I look down and see bright yellow crocuses and another yellow flower that I’m not sure what it is popping out to say hello:
Of course, it’s not quite lovely spring time yet. But, on that day, it felt that way and I could literally feel the crippling weight of seasonal depression on top of normal old depression being lifted from my shoulders. I was so happy to be breathing in fresh, clean air and looking up to no clouds in the sky. And seeing the first promises of spring flowers in tiny yellow buds peeking out just added to the delight. It was a great day.
Are any flowers popping up in your neck of the woods? What is the weather like in your area? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hello everyone and welcome to a brand new week here on lifewithlilred! I hope all of you had a fabulous weekend. If there’s one thing that Lil Red loves, its cooking and baking. I could spend all day in the kitchen whipping up new meals and treats and have the time of my life. Recently, my mom acquired a new recipe from Today’s Kitchen in Wooster, Ohio to make Raspberry White Chocolate Scones and they are just as amazing as they sound. These scones are one of my favorite things to make and I just had to share the recipe with all of you since I made a fresh batch this weekend. They were delicious, if I do say so myself, so take a look at my finished product and then stick around for the recipe:
Raspberry White Chocolate Scones:
- 1/3 cup granulated sugar
- 2 1/2 cup flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, cut into small pieces
- 3/4 cup heavy cream, half and half, or milk
- 1/4 tsp vanilla extract (I use 1 tsp)
- 1/4 cup raspberries (I use 22 raspberries on the dot)
- 1/4 cup white chocolate chips
- 1 cup powdered sugar
- 1/4 tsp vanilla powder (I use 1 tsp)
- 3 tbsp cream or milk
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Whisk sugar, flour, baking powder, and salt together. Cut in butter until it is in small pieces. With a spatula stir in 3/4 cup cream, extract, berries, and white chocolate chips. Add more flour if dough is too wet. (Dough should form a relatively smooth, firm ball.)
- Turn dough onto a lightly floured board and knead gently. (I usually have a 1/4 to 1/2 cup of flour handy because the dough will still be pretty wet.) Press or roll out into a 6 to 8 inch circle and cut into eight wedges. Place the wedges, not touching, on baking sheet. Bake scones for 20 minutes or until golden and slightly firm when pressed. (I bake mine for 12 minutes because my oven sucks.)
- Cool on a wire rack and then coat with glaze.
These scones are simply to die for and I hope all of you enjoy them as much as my family and I do! Thank you so much again to Today’s Kitchen in Wooster, Ohio for the divine recipe!
So there you have it, this week’s Monday Update: Really Good Scones Edition! What is your favorite thing to cook or bake? Has anyone had any kitchen disasters lately? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Helloooo everyone and happy weekend! My recent food obsession as of late has been all things granola. I love it plain, with yogurt, or with milk and thanks to my mom finding this delightful little recipe on http://www.thekitchn.com, I’m able to enjoy it every day.
The recipe for Everyday Granola is the perfect combination of sweet and salty and I feel so energized after I eat it thanks to all of the protein packed in through seeds and nuts. Here’s the recipe if you would like to make your own Everyday Granola:
- 3 cups old fashioned rolled oats (not instant)
- 1 cup chopped nuts, such as almonds, walnuts, or pecans (I use pecans)
- 1 cup dried, shredded, unsweetened coconut (optional)
- 1/2 cup seeds, such as sesame or pumpkin (I use pumpkin)
- 1/2 cup (lightly packed) light brown sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup oil, such as olive or walnut (I use olive)
- 1/2 cup sweetener, such as honey or maple syrup (I use honey)
- 3/4 teaspoon pure vanilla extract
- 2 egg whites, lightly beaten
- 3/4 cup chopped dried fruits, such as cherries or apricots, or whole currants or blueberries (I use raisins)
- Preheat the oven to 300 degrees
- In a large bowl, mix the oats, nuts, coconut, seeds, sugar, salt, and cinnamon.
- In a small bowl, whisk together the oil, liquid sweetener, and vanilla. Pour the liquid mixture into the dry mixture and stir to combine. Add the egg whites and combine thoroughly.
- Scrape the mixture out onto a half sheet pan (18 x 13 inches) and bake for about 45 to 50 minutes, or until the mixture is light brown and toasty. Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out toward the edge of the pan.
- Remove the pan from the oven and add the dried fruit. Using a spatula, stir to combine the mixture and let the granola cool. The mixture may be sticky, but it will harden as it cools. Transfer to an airtight container.
If you have never checked out http://www.thekitchn.com, then both my mom and I encourage you to do so! It’s filled with simple and delicious recipes, like their Everyday Granola, for you to enjoy. This granola is seriously to die for and I hope all of you enjoy it as much as I do! What is your favorite healthy snack? What is your favorite junk food snack? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
The season finale of FX’s The Strain aired last night, and it was fantastic! Minus a few flaws through out the season, I thought it was a really solid effort. Last nights finale ended pretty much identical to how it did in the first book of The Strain trilogy, so it was nice how they stayed true to that. I’ve learned to look past the god awful makeup for The Master, as I know that once he sheds his newly injured body in lieu of a new vampire follower, we’ll never have to look at the stupid muppet makeup again! There’s a few things about the television series that I didn’t care for:
1) I absolute HATE that blonde Brit chick. WHO IS SHE?! In the book she’s basically non existent. It’s so obvious that she’s a “fill in” character to give the show a bit more diversity or what have you – but either way: she’s annoying. Get rid of her for season two please and thank you!
2) The casting choice for Zack. That kid is lame. In the books Zack is fairly tough and is no where near as sensitive as they make him on the show. The kid can’t act to save his life from a vampire attack either. It sounds like he’s reading from a script the whole time. There’s a million of capable child actors that could play this part, and unfortunately their choice is not one of them.
3) The choice of communication for the vampires. WHY IN TARNATION ARE THEY TALKING?! In the book, the vamps strictly communicate via telekinesis and it was SO much more effective than actually seeing them speak. I’m specifically referencing The Master and Quinlin, of course. The thought of hearing vamps speak in your head really gave me a sense of unease whenever I would read it in the trilogy. The choice to have them actually vocalize was a disappointing one.
4) Nora’s mother. She was insanely annoying – and that’s all I’m going to say about that, because anyone reading this probably already thinks I’m insensitive for calling the actor who plays Zack lame 🙂
For those of you who have read my previous posts on The Strain – you’ll already know how I feel about The Masters makeup (lord have mercy on me) so I didn’t feel the need to put that as the obvious number one on my list of bothersome flaws on the show. All in all though, this was a FANTASTIC effort of a first season. The first book in The Strain trilogy which is what this season was based on, was absolutely jam packed with detail. The production team did a really good job of remaining fairly true to the book, and I applaud them on that. The season finale was a good one – full of suspense. It also left at a really nice cliff hanger to keep us excited for season two, which will air in 2015. I don’t wanna wait that long though!!!!
Where are all of my fans of The Strain at? How did you feel about this season? What did you like? What did you hate? Leave me a comment and let’s chat! -Sarah