Flowers & Fresh Scents

It may only be February, but spring has sprung at our little tree house on the mountain. So we have been doing a bit of gardening which is why it’s been a week since my last post.

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gardeners don’t mind a little dirt in their coffee

    I have to admit, I’m having a little spring fling! I know my husband thinks it’s a bad idea to plant this early but I just can’t help myself now that all of our plants are budding, and our trees are blossoming. I love that God decided we didn’t need a winter this year :) Yesterday we put our first fruit tree into the ground.

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what a peach

And she has her first blossom..

2014-02-21 13.44.52Which Gianna decided was hers.

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Nothing gets me in the mood for spring quite like a few pretty flowers and bright flowery fragrances, and let me be the first to tell you that you can find beautiful fresh scents on a budget! These are my two favorite spring scents so far. On the left, Calgon’s Parisian Charm. This one is a little on the sweeter side but it’s definitely won me over and I’ve gotten several compliments when wearing it. The smaller bottle on the right is Bath & Body Works Country Chic. I like this one because it is has a bright floral scent with a hint of vanilla.  And something about it makes me want to wear a dress with cowboy boots.

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{my current face wash}

Organic homemade Hawaiian Ginger & Oatmeal soap

2014-02-21 13.24.59And last but not least, the Valentine’s day lilies that are still going strong on the kitchen table.

I guess it’s time to start brainstorming for the spring craft-a-ganza!


4 fancy things

2014-01-25 14.46.13We made some friends on our walk in Murphys earlier this week.

2014-01-25 14.36.01A little preview of the curtains I’m making for our dining area with the pale green fabric from Friday’s post.

crustless cheesecake recipe

{crustless cheesecake}

Something sweet for my Hubby when he gets home from quail hunting. Click here for this gluten free “but full of dairy and sugar” cheesecake recipe.

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{rosemary jelly + wheat toast}

My new favorite breakfast.



I have said it before but I will always say it again.. I am so blessed to live in the mountains. More specifically, we live in a neighborhood called Sunrise Point- although from where we are we always get a glorious sunset view. This photo is literally the landscape as seen from our deck. Priceless.

ImageBefore it got dark we had some mountain-ly chores to get done, and by that I mean burn a huge pile of leaves in our backyard. I don’t know about you but when there is a fire outside my brain naturally devises a plan for s’mores. Gigi and I quickly realized the fire was much too hot to get close enough with our marshmallow sticks.. so we asked Daddy to make us a longer one.

Image..About 7 feet longer. Perfect!


ImageThere’s my mountain man! And that about wraps up our weekend.

(except that we painted… oh, I just cannot keep a secret! more to come on that venture)

XOXO from the Mountain

Black(berry) Friday

August is such a beautiful month. The heat is dying down, and in the early morning hours the chill of crisp, cool air reminds me that fall is just around the corner. August is also the month to pick all those ripening blackberries, and at twenty pounds and counting there is no shortage of smoothies, cobblers, and pies in our house. My husband called home from work with a blackberry muffin craving that couldn’t be ignored, so this morning I decided to get work in the kitchen. Here is what came fresh out of the oven today..

homemade blackberry muffins

I’ll admit I was absolutely unaware of amazingness that was about to take place in my mouth. After my daughter and I devoured 4 of these in about 4 seconds, I had to draw every ounce of self control to pack them up to deliver to my Husband. If you are looking for an easy and delicious way to use up some of those fresh (or frozen) blackberries, this recipe is it.

  • 1 1/2 cups fresh blackberries
    2 1/2 cups flour (I substituted 1/2 cup of wheat bran, the rest flour)
    1 tbs baking powder
    1/2 tsp salt
    1/2 tsp vanilla
    1 tsp cinnamon
    2 eggs (or substitute)
    3/4 cups sugar (or substitute)
    1 cup yogurt (I used vanilla almond)
    6 tbs unsalted sweet butter melted
    1 tsp milk (I used almond milk)
    a touch of lemon zest
    shredded coconut to sprinkle on top (optional)
    Position baking rack to center of oven, and preheat to 400. Combine dry ingredients in a large bowl and sift together. Combine wet ingredients, except blackberries, in separate bowl and whisk together. Then add wet to dry and SLIGHTLY mix, just until moistened (this will ensure your muffins are fluffy, nobody likes an unfluffy muffin). Now add your blackberries and mix in carefully. Again, you don’t want to over mix. Divide batter into greased or lined muffin tin (sprinkle on your coconut if you’re using it) and bake for 17 minutes, or until toothpick comes out clean.
    Cool 5-10 minutes and enjoy a little piece of heaven!
    Happy Friday!