Brussels love.

Let me introduce you.

Brussels, meet my friends.

Friends, meet your new obsession, brussels.

No, seriously.

I know what you're thinking.
These are like the grossest thing since broccoli. 

But you grew up and realized that was good.
Trust me, brussels are too.

I wouldn't lie to you.

Just hear me out.


>>BRUSSELS RECIPE

-Brussels (however many suit your needs)
-Butter
-Garlic

>>STEP ONE

  

 

Cut you brussels in half and put a pan on the stove.
Add a drizzle of olive oil and turn on medium heat.


>>STEP TWO

Place flat side down in pan.
Add water to cover bottom of pan.
Cover with lid and allow to steam.
About 10 minutes. Until color brightens.


>>STEP THREE

Once water dissolves add few tablespoons of butter.
Add garlic. I use about 3-4 frozen cubes from TJs.
(about 2-4 cloves, any way you like it)
Let cook until bottoms brown slightly, tossing occasionally.
Time varies. About 10-15 mins. 

>>STEP FOUR

Serve and enjoy.
Seriously.

These babies are slightly soft, moist and have just a touch of crisp crunch when you bite into them.
Plus best of all they taste like garlic and butter.
See, told ya it wouldn't be bad.
I didn't say it'd be healthy either.

Let me know if you try them.
I literally eat them 3 times a week.

Happy day friend.

Watermelon Margarita

Recently I have been obsessed with watermelon. I've been eating it by the bowl full (and peeing more than ever, TMI?).

Anyway,  I remembered this restaurant I used to work at that made a fabulous watermelon margarita and since margaritas pretty much scream summer to me (and it's darn hot here in LA) thus came my version of this tasty drink.

*Recipe written for one drink, but you could add more if making for multiples.

INGREDIENTS:

-frozen watermelon (about 2 cups)
-Skinnygirl margarita (or just any margarita mix, also yummy is fresh squeezed lemon/lime but I'm not into all that work in the summer)
-extra tequila (if you like)
-salt
-lime, lemon or orange

DIRECTIONS:

{Pre-Prep} First you'll need to chop up your watermelon into small pieces. Please be careful as these delicious beasts are quite awkward to chop. Once chopped scatter onto a non-stick cookie sheet (or lightly spray sheet first) and put in the freezer. {**this step is important so that the pieces freeze separately instead of as one huge clump} Transfer to a storage container once frozen to keep in freezer for future uses. 

1. Place about 2 cups of frozen watermelon in blender (more or less depending on how many people ate indulging).

2. Add Skinnygirl margarita (or your choice of sweet and sour type mix) until the liquid just almost covers all the watermelon.

3. Add tequila (if you weren't using the Skinnygirl OR if you want a little more kick).

4. Blend on high.

5. Use lime (lemon or orange good too) to coat the edge of your glass and dip in cocktail salt.

6. Pour delicious margarita into your fav glass (mine is mason) and ENJOY!

Dump Cake. {the easiest dessert you'll ever make}

So we all have recipes that we learned from our parents. And there are a few that one day I will show you that are super delicious but somewhat time consuming. This is not that. This recipe is the EASIEST recipe you'll probably ever make. Well, don't challenge me on that but it really is. It has three ingredients. Did you see that? Just THREE. And I'm not promising that it's a healthy recipe {because honestly, this is not that kind of blog} but I AM promising that it is fantastically delicious. Oh, and did I mention easy?

This is what my mom calls "Dump Cake".
Why?

Because you literally dump cake mix into the pan.

You'll see.
Keep reading.

Ingredients


-any boxed white cake mix
-can of fruit (choose your favorite, I like peaches) with the juice
-butter

Directions 

1. Preheat the oven according to the directions on the cake mix.
2. Grease a 13x9 glass pan.
3. Open canned fruit and dump into the pan. (I also added chopped strawberries, but it's totally up to you what fruit you use.)
4. Open dry cake mix and dump into the pan on top of the fruit.
5. Drop about 8-10 teaspoons of butter over the cake mix throughout the pan.
6. Bake according to the timing on the box or until lightly golden brown and bubbly.


**I didn't remember to take pictures at all (dang) but I will make it again soon and revamp this post. Until then if you have any questions ... please ask! I promise you really can't mess it up! Just add whatever sounds yummy.

Caramel Apple Cheesecake Bars

After working on it all weekend I think I'm finally somewhat satisfied with my new blog design. I really wanted to take it in a new direction and since I can't afford to pay the talented people who know how to do such things right now.... and I want to learn .... I worked on it all myself.

What do you think? There are lots of little tweaks I'm going to try and make over the following weeks but I like the overall look of things now.

Also I've been wanting to share the recipe with you from this post. It is a-mazing. Seriously. 

::RECIPE::

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Let cool in refrigerator for at least a day for optimal cheesecake firmness (can also be frozen) or just let cool. Drizzle with caramel topping and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Source: adapted from Paula Deen

just another manic {cyber} Monday.

Yesterday I had grand plans. Fella and I were going to spend the day taking photos of ALL my new product in a really pretty place (instead of just me alone in my house trying desperately to show you my lovelies). But then SATURDAY night I decided it was smart to update my iPhone to the new iOS5 and it instead basically died and wouldn't come back to me. I spent like 5 hours on my computer searching for a cure and ended the night exhausted and in total meltdown crying mode. Fella consoled me and said we'd get it fixed tomorrow. I literally couldn't even fathom tomorrow by this point.

The most evil symbol ever. Trust me.

So back to Sunday.... We did indeed go to the Apple Store. Waiting forever for an appt with one of their "geniuses" and he literally took my iPhone (that I had fought with for HOURS) and returned it in 5 MINUTES completely fixed and updated. The battery was even fully charged. Pretty sure he's magical. Thanks again Apple dude.

Then we decided we needed to eat and have a quick brew at our new friend's amazing brewery {Eagle Rock Brewery} which we LOVE. They have a food truck {Flat Iron Truck} that makes NO JOKE the BEST food ever. They have this Challah French Toast that is like heaven in your mouth. And then wash it down with one of Eagle Rock's brews and it's a fantastic relief to a stressful 24 hours. Or just a Sunday afternoon.

Photos via and via

So then we headed home so that I could gather what I needed for the shoot and curl my hair (must look cute when you are the only model you have to use....volunteers greatly accepted!) and headed out to finally take photos!

But then..... we couldn't find the park we were searching for, the sun was setting like it was trying to make me upset and once we found the park there was no parking. We literally just drove around for awhile and then ended up right back at home. I was SO disappointed. I really want to list product for y'all and I've been working SO HARD at getting it done in time for an article that was being posted about my shop on Dec. 5th on ivillage.com.

Well then I got word this morning that the article went out today instead. Of course. 
And I'm still so excited that so many people will be visiting my shop but obviously I'm just beside myself that there's no new product! I suppose these are the woes of being a handmade biz owner. Here's the article:

So anyways....it's really exciting but so frustrating all at the same time. I'm just happy for the exposure {thank you Cory} and here's hoping for some sales!

Also.... it IS Cyber Monday and so all day you can SHOP {pretty please} and save big! Just use the code: BIGSURPRISE at checkout and I KNOW you'll be happy! I WILL get that new product listed soon too.... just ordered myself a tripod in fact. Ha.

Thanks for being such great bloggy friends!

How to Cook {if you don't like cooking}

It's no secret that I am not the best cook. That's why fella and I are together. He likes to cook. I don't but still need to eat. Thus, true love was born. 

But now he's working looooong hours everyday. And I'm not as much. So I feel like I want to have a nice hot meal ready for my hungry man when he gets home. How very June Cleaver of me right? 

via

But the problem I have with cooking... besides not enjoying it all that much.... is that I didn't ever really learn how. AND add to that, I've been living by myself most of my adult life (by choice of course) and when you are feeding just ONE person.... you can get by with lots of pizza and spaghetti and less basically anything Julia Child would approve of. 

But here's what I've learned from wanting to be a better cook; even though I don't like cooking. 

Take your time

Source: juztimage.com via Jillian on Pinterest

I am completely guilty of getting all flustered trying to make every component of the meal come together perfectly at the end. It's not important. Take your time with each step, know that mistakes are ok {there's no perfect recipe} and just stay cool.

Work with ingredients that you know and love

Source: themarionhousebook.com via Tara on Pinterest

If you try to cook something that uses ingredients that you don't like or are unfamiliar with; chances are you'll just end up frustrated. Plus, you either won't like the end result or you'll try to change the recipe as you go and it might not work out. That's not to say you shouldn't try new things.... you should for sure. Some of my favorite recipes involve foods I've never had {hello...turnips!} but work up to it. Start... with what you love. 

Read reviews on recipes

Source: thesmallobject.com via Casey on Pinterest

I have learned that with ANY recipe I try, it's important {and time-saving} to first read other people's reviews. Typically I'll read through a page or two of responses before I even head to the store to buy the ingredients for a recipe. Nothing's better than someone who has already done the trial and error. They can tell you what was good, bad or even some favorable changes. And leave a response if you do make something and have new tips to add.

Look EVERYTHING up

Source: aisletoaloha.blogspot.com via Tara on Pinterest

It seems silly probably but I'm terrible at converting anything metric. And if I see an ingredient that sounds strange, I immediately hop on google and find out if I have it or where I can possibly find it. Spices are the most challenging because they cost so much and typically you only need a pinch. Many times I will see if there's something I already have that I can substitute.

Ask questions

Source: inomthings.com via Tara on Pinterest

People LOVE to help. I have a very hard time asking for it, but when I do....I'm always surprised to see how easy it was. If someone made something amazing that you enjoyed, ask for the recipe! Better yet, ask if you can prepare it together sometime. Friends are where most of my favorite meals have come from. 

Watch ridiculous amount of videos/food network/pintrest

Source: theculinaryenthusiast.net via Tara on Pinterest

The internet is amazing. I can't tell you how much I have learned how to do, just by watching videos online. It's sad to say but I probably could've skipped ALL of school if the internet had been around. But sincerely it's the BEST way I can tell you to learn how to cook on your own. You can see how everything is done and how it's SUPPOSED to look. You can know what it means to "brown the garlic" or what the inside of chicken SHOULD look like when fully cooked. Trust me, not a mistake you want to make. Take advantage of what's to offer online.  My favorite sites are Food Network, All Recipes, Elizabeth Ann's Recipe Box, A Collection of Passions, Whole Family Fare, and of course Pintrest.

Stay in your comfortable zone at first and then start taking risks

 

{Caution: Above video is hilarious.....but contains adult content. Language mostly.....because of all the drinking.}

Just as the drunk kitchen chick knows.... cooking needs to be fun. Because it's difficult. So you can keep it simple and fun, or stress.  Now I'm not saying you need to be drunk while cooking, in fact it seems to be more dangerous than anything else. BUT, my point here is to say just start with something easy. Don't try to pull off some crazy complicated recipe when there are SO MANY delicious easy ones you could start with. AND, don't worry if it doesn't turn out perfect. It's about having fun. And usually, people will smile and tell you it's great anyway. Because they love you.

Let me know if you have any cool tips to add. Or recipes..... I'd love to hear 'em.

{Thrifted Thursdays} Week 2

For the full run down on what's going on around here these Thursdays you can read this.

This week I wanted to share something in my house that isn't just awesome but also useful. And while it's not exactly thrifted; sometimes hand-me-downs {that are rad} should count just as much.

My thrifted item for today is my MIXER. Given to me by my step-momma, given to her by her momma.... and I'm in love with it. Not only does it have so much history {of making yummy things} but it's also got that cool vintage vibe that I la-la-love.

So of course if I'm going to share the mixer with you; I also need to make something. Today's {Thrifted Thursday} is like a two-for-one deal. Whoot.

Here's to the Brown Sugar Banana Nut Bread. {or muffins if you're like me}

STEP ONE:: Enjoy the beauty of the mixer. You can also make these in a normal bowl. ;)

STEP TWO:: Gather ingredients.
-eggs
-walnuts
-baking powder
-brown sugar
-butter
-salt
-flour
-ripe bananas
-sour cream
-cinnamon
-vanilla

STEP THREE:: Mix together following recipe {see below}

STEP FOUR:: Place in tin of your choosing {I wanted muffins} and place into the oven to bake.

STEP FIVE::Enjoy the yummy!



THE RECIPE::
{adapted from All Recipes}


INGREDIENTS::

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 very ripe bananas, mashed
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1 tsp cinnamon
• 1/3 cup sour cream

DIRECTIONS::

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.Or muffin tin can also be used if making muffins. 
2. In a large bowl, cream together the butter, sour cream and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, cinnamon and salt.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan. Sprinkle top of either bread or muffins with extra brown sugar.
4. Bake in preheated oven for 45 mins to 1 hour, until a toothpick inserted into center of loaf or muffin comes out clean. 

Latte Krispy Treats

Ya'll....I came up with something on the fly the other day that I JUST HAVE TO share with you. So I love Rice Krispy Treats and they're something my momma always made for us. I am pretty darn great at making them (if I do say so myself) and this time was no joke.

What did I do? I just made the grown up version of the yummiest, easiest treat to make on the planet. And now I'm going to share it with you. Because I'm cool like that. And I think you're cool like that too. AND because I just KNOW you'll get addicted to these just like I did.

the steps.

and then.

The-not-too-much-of-a-recipe:

{ONE} Melt the butter and add couple spoonfuls of ground coffee beans

{TWO} When butter is fully melted add marshmellows (full bag) and a splash of your favorite creamer. Melt till liquid, stirring constantly. Remove from heat.  

{THREE} Quickly add your desired amount of rice krispies and stir. I use about 3/4 of the box. 

{FOUR} Spoon out into either greased pan or wax paper. 

{FIVE} Let cool and harden a bit and then ENJOY!

Por Que No

I know I've been a bit absent lately. I apologize. I blame it on the fact that I really need a new planner. In fact I'd love some Etsy recommendations for one because I figure if it's super cute; I'll probably use it more and ergo my life will be much happier from all the cute organization. Right?

But I've also just been trying to enjoy my time a bit more lately. I told fella the other day that my life has been feeling like it's measured by checklists. And while I do love a good list (they are EVERYWHERE in my days), I also hate to feel like activities such as "hang out with really good friend A" or "eat lunch" are just something I HAVE to do in order to make it from the beginning of the day to the end so I can move on. Does that make sense? I don't want to feel like everything is always so scheduled.

So this last Sunday we went on a date. Not an official one. Nothing was planned. We just went out. Had lunch at a favorite restuarant, randomly met my bestie friend for drinks afterward and just enjoyed the day.

There was no blogging. There was no crafting. There was no talk of work. Just time enjoyed with my fella and my friend. We had some real conversations. And just lived. And if you are ever in Portland you should pop on by to Por Que No. It's crazy ridiculous good.

Don't get me wrong. I LOVE all of those activities I just spoke of that I did not do. But occasionally I let them take over my ENTIRE life and I forget to just live. So this post was just to remind myself and YOU to live sometimes. Nothing is more important than that. And it makes for better blog posts.....ha!

{A Day in the Life}

A BAKER

I have mentioned that I am not one much for cooking. But I LOVE to bake. Or at least try. This entire weekend I have been ridiculously sick. But I really want to share with you an amazing recipe I saw on Elizabeth Ann's Recipe Box. It's for my most favorite dessert EVER.

The best part about this recipe is that it was super easy and DELICIOUS. I think I may make it next weekend for Dad's day.

{1} Ingredients || {2} Squeezed lime juice || {3} All mixed up || {4} YUM

Key Lime Pie

Graham crackers
6 TBS. butter
1/3 cup white sugar
1/2 cup sour cream
3/4 cup key lime juice (about a bag of 20 limes)
1 TBS. grated lime zest
3 cups (2 14oz. cans) sweetened condensed milk
Preheat oven to 350 degrees. Use 9 inch prepared graham cracker crust (like me), or, to make crust: mix graham cracker crumbs, butter and sugar in large zip lock bag. Blend well and press into pie plate. Bake for 7 minutes. Let cool.
While cooling, in medium bowl, combine 3/4 cup key limes juice with 3 cups condensed milk and 1/2 cup sour cream and 1 TBS lime zest. Mix well and pour into baked graham cracker crust. Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices (or I chose strawberries) and whipped cream if desired.

Thanks Elizabeth!

Summer Pasta and Extreme Brownies

One of my favorite parts of the bloggy world is reading all the talented recipes of those much more culinary-inclined than myself. Don't get me wrong---I like eating A LOT and I will even cook a meal without TOO much complaining. Especially if it involves a good shuffle on the Ipod and my cute fella.
Well last night I ran across a recipe from this lady over at The Elephant's Trunk and I KNEW I needed to try it once the words Balsamic Vinegar and Pasta were involved. Those are pretty much my two favorite ingredients and being honest I am a happy girl if I make some Capellini pasta (similar to angel hair) and toss it with some balsamic and garlic and EAT. Dinner done. I'm simple.
But last night we took it too the next step and followed this recipe and after seeing the pictures I think you will want to also. Plus it's SUPER easy. Promise.

And you also might notice the AMAZING brownie I made with a Oreo on the bottom. NOT at all my idea. You can find the story about it from a newer bloggy friend of mine, April at Gingerbread girl. When I saw her write up on this fabulous idea she had; I just KNEW I was going to do it. SO EASY and YUMMY! No lie, I got home quite late last night (after spending great quality time with friends) and made these babies at 2am. Hehe. They made for an incredible breakfast. ;)

Hope you all are having a fabulous weekend. I'm certainly glad for a bit of warm weather.

Coconut Cupcakes w/ Cream Cheese Frosting

Yesterday was my day off so I decided to try my hand at making some delicious cupcakes.

Let me walk you through the steps (in case you'd like to make them too)!

First you need to mix all the wet ingredients.

After the wet deliciousness of course, comes the dry. Along with buttermilk.

And after everything is combined, add the 7 ounces of coconut. And of course, BAKE.

Now it's time to make some frosting. Cream cheese is the best.

 Once your frosting is done you can decorate your cupcakes. Add the extra coconut touch to the top.

Aren't they amazing? So stinking yummy too. Wait till you try one. Thank you Barefoot Contessa.

Oh, and you probably want the recipe right?
Of course you do.

Here it is {enjoy}:

COCONUT CUPCAKES

MAKES 18-20 Large Cupcakes

¾ POUND  Unsalted butter at room temperature (2 ¾ cups)

2 CUPS sugar (1cup white, 1 cup brown)

5 extra-large eggs at room temperature

1 ½ TEASPOONS pure vanilla extract

1 ½ TEASPOONS pure almond extract

3 CUPS all-purpose flour

1 TEASPOON baking powder

½ TEASPOON baking soda

½ TEASPOON salt

1 CUP buttermilk

14 OUNCES sweetened, shredded coconut

Cream cheese icing (recipe follows)

Preheat the oven to 325 degrees.

                In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

                In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

                Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.

CREAM CHEESE ICING

For 18-20 Large Cupcakes

1 POUND cream cheese at room temperature

¾ POUND unsalted butter at room temperature

1 TEASPOON pure vanilla extract

½ TEASPOON pure almond extract

1 ½ POUNDS confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. 

Spring has arrived

Tonight we made some beautiful food.

And I would like to share it with you.

FIRST DRINKS:

No editing tricks from Picnik, just wanted to give it to you straight. 

Crushed ice. Citrus Vodka. Splash of Newman's Lemonade. Splash of TJ's Orange-Strawberry-Banana. Squeezed Lime Wedge. Orange Zest.


FRESH SALAD:

Yellow Pepper & Orange Pepper (both grilled). Mango. Green Grape. Sweet Tomatoes. Champagne Vinegar. Fresh Squeezed lime juice. Sprinkle of your favorite seasoning.


THE MEAT:

We bought the pre-marinated Hawaiian thin cut meat from our local Trader Joe's and grilled it up! 

MEAT [AFTER]:

So ridiculous delicious and easy. Three minutes per side. Mmmm. 

DINNER TIME:

All the pieces combined. We also had perogi's but they didn't turn out too great. Note to all---frozen perogis are a no-go. Boo. It was great. And because I didn't enjoy my perogi; I just went back for more meat and salad. Delish! 

All of the bright food and the BBQ fired up really makes it official that it's spring. Even here in Oregon. Oh, and I guess that bright shiny thing in the sky helps too. But we really aren't used to it. And we try not to GET used to it. ;) 

Here's one more sign that it's Spring.

I am thinking this may make a gorgeous next tattoo. 

Hope your Tuesday was bee-u-ti-ful! 

xxx, ooo

Date Nights

Ok let's be honest.

This is actually date-night catch up.

Because I have had ZERO time lately.

To upload my photos and tell you about them.

(I still owe you a boyfriend birthday post!)

But hey, I try. 

Thanks for still loving me. 

Also, just so you know.

I'm working on some REAL good stuff for you.

Oh ya.

You may have even noticed a few subtle changes around here.

It's all leading up to the big event I tell ya. 

(As soon as its ready you'll know, promise.)

Back to Date Nights!

 

RED LOBSTER

(yum, thanks mom!)

AND NEXT:

Thanks to a "Secret Show:

via

LOVE LOVE living in Portland

Also, this show was a-mazing!

And FREE!

Check out the Band

Or,

Listen here.

"Pumped Up Kicks"

Lovin' this tune right now!

AND FINALLY:

This is how we do date night at home. 

Fun drinks, 

Snuggles,

and a movie. 

How do you do date night?

I'd love to hear your stories!

xxx. ooo

Sunday Morning, Ok...early-noon

You caught me.

Boyfriend and I slept in. 

But it felt oh so great.

And since we were super planners at the store last night,

we had a fantastic breakfast planned for this morning.

Omelet

-3 eggs

-shallots

-orange pepper

-turkey

-chedder

-avocado

-spinach

Fruit Salad

-strawberries

-mango

-nectarine

-cantaloupe

-grapefruit

And of course a glass of orange juice.

So delicious.

Happy Sunday to you and yours.

xxx, ooo