SUNDAY SUNDAY

"Goals are a means to an end, not the ultimate purpose of our lives. They are simply a tool to concentrate our focus and move us in a direction. The only reason we really pursue goals is to cause ourselves to expand and grow. Achieving goals by themselves will never make us happy in the long term; it's who you become, as you overcome the obstacles necessary to achieve your goals, that can give you the deepest and most long-lasting sense of fulfillment." Anthony Robbins

What do you have for a breakfast cereal? I love a few of these! Especially Kashi cereals.

http://shopping.yahoo.com/articles/yshoppingarticles/417/supermarket-standoff-healthy-cereals/

Courtesy of Dover Publications

Mary Engelbreit fans alike check out this cute store I found

http://shop.maryengelbreit.com/

I love mandalas this one is courtesy of Dover Publications.

What do you do with all of those tomatoes?

Chilled Tomato Dill Soup from Stonyfield Farm


Makes: 4 servings

Ingredients

2 pounds ripe tomatoes, seeded and coarsely chopped (about 8-10 tomatoes)

1/2 cup red onion, chopped

1/2 cup fresh dill, divided

2 tablespoon lemon juice

1 cup fresh corn (2 ears, uncooked)

1 cup ice water

1 teaspoon sea salt

1 cup Stonyfield Farm Low Fat Plain Yogurt, divided

Directions

In a food processor or blender, combine tomatoes, red onion, 1/4 cup dill, lemon juice, corn, ice water, salt, and 1/2 cup yogurt. Refrigerate for 1-2 hours until chilled, or prepare ahead of time and refrigerate overnight. In a small bowl combine remaining dill and yogurt and gently fold. Refrigerate mixture until ready to serve. Divide soup evenly between 4 bowls and garnish with a generous dollop of dill yogurt. ENJOY!

TOTALLY TIRED

I have been out of the loop for a day or two here now. I am caring for my 2 year old grandson because he is sick and can't go to school. What nice break and mini vacation for me. I am sooooo tired. Sleeping good!
I have been busy making cards like these with real pressed flowers. Also I made a few Mary Engelbreit tags. We had so much smoke from the fires in Canada that the sun was drowned out. I use natural lighting by a window to take my photos for my shop. I need to take a bunch of pictures and then everything will be listed in my shop at http://www.gnormyle.etsy.com/

Real pressed flowers on a notecard made of mulberry paper with a matching envelope.

WOOHOO IT IS WEDNESDAY

I am a big fan of Mary Engelbreit. I collect her books. A truly wonderful person sent me a whole bunch of her stickers in a swap. I am going to use them to make note cards. I thought I would share this recipe with you from her website.




Chocolate-Chunk Blondies


Take a break and indulge in these very portable blondie bars. Makes 2 dozen bars

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup semisweet chocolate chips

Preheat the oven to 350 F. Butter a 13-by 9-inch baking pan.

Instructions

1. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.

2. Add the eggs one at a time, beating well after each addition.

3. Beat in the vanilla, then beat in the salt.

4. On low speed, beat in the flour in two additions.

5. With a wooden spoon, stir in the chocolate chips.

6. Spread the batter evenly in the prepared pan and smooth the top.

7. Bake for 30-35 minutes, until golden brown on top and no longer puffy; do not overbake.

8. Let cool completely in the pan on a wire rack. With a large sharp knife, cut into 24 bars.

Courtesy of Mary Engelbreit’s Dining Out

This is my older son and my 2 year old grandson boating this past weekend.

They said he loved his first boat trip and even got to drive the boat.