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D’s Pork Ribs

March 14, 2014 - Author: Amy

My dad has this really mean habit of sending us pictures of all the delicious noms my mom makes for him.


  This one time, he sent me a picture of a cookie going in his mouth.  Even though he knew I did not have any cookies.  Especially because he knew that.


If you’re friends with me on Facebook, you’ve probably even seen him tag me in a picture of something delicious that was at his house but not my house.

Mean, right?

So we’ve started doing it back to him, because insubordination of that caliber simply cannot be tolerated, and because he isn’t the only one in the family that married a good cook!

Today, I’m sharing with you D’s (grilled) pork ribs.



To make this mouthwatering deliciousness, you’ll need a rack of pork ribs, some mixed fruit wood chips, and all this:


Rub all those seasonings (heavy on the garlic and paprika) all over the ribs, then wrap in saran wrap and forget about them for a couple of days.

Remember them, then put them on the top rack of your grill with the wood chips on the lower rack, at between 200 – 300 degrees for an hour and a halfish.


So good, you guys.  I’m not a big gnaw-my-meat-straight-off-a-bone kind of a girl, but I licked those suckers clean.

And sent the pictures to my dad.


20 Comments - Categories: Eats, Family

Ask and Ye Shall Receive

October 9, 2013 - Author: Amy

The other day I wrote about the delicious apple dumplings D made, and some of you expressed interest in the recipe.  And I promised to get it, even if headlocks were necessary.

Lucky for D, they weren’t necessary.



Delicious Apple Dumplings

For the pastry:

  • 3 cups all-purpose flour
  • 1/3 cup cold water
  • 1 teaspoon salt
  • 1 cup lard (chilled)
  • 1/2 handful sugar


  • 8 medium granny smith (or 6 if large) peeled and cored
  • 8 teaspoons unsalted butter
  • 7 teaspoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon


  • 1 1/2 cups light brown sugar
  • 1 cup ice water
  • 1/2 cup salted butter cubed
  • “a little” cinnamon, nutmeg, and vanilla

Step One (one, one.. we can have lots of fun)

  • wisk dry ingredients together
  • cut in lard until mixture is crumbly
  • slowly add water, tossing with fork
  • separate into equal portions, wrap in plastic wrap, and place in fridge for 30 minutes

Step Two (two, two.. there’s so much we can do-woo)

  • Pre-heat oven to 350
  • mix ingredients for apples

Step Three (three, three.. it’s just you and me)

  • roll out dough into roughly 7 inch squares
  • place apple in center of dough
  • add butter and apple mix to center of apple
  • fold edge of dough up over the apple
  • place in greased baking dish

Step Four (four, four.. I can give you more)

  • combine ingredients for the sauce and heat on medium-high until it boils
  • pour over the top of the apples

Step Five (five, five.. don’t you know that the time is riiiiiiight)

  • Bake for 50 – 60 minutes until apples are soft and crust is golden, basting often
  • Eat delicious dumplings


~does running man in over-alls with one strap undone~

PS – D also added the following note: “FYI, cook it a little long and the apple will turn into apple sauce.  Yes!”

Caitlin, should I expect my $5 in cash or check?  ;)

17 Comments - Categories: D (Also known as Tex and Hubbylovepunkinpants), Eats, Vegetarian Eats

A Little Raw

March 25, 2013 - Author: Amy

I’ve got a raging case of the Mondays.  Heads up.

First things first: Hey, Mother Nature!  You punk-butt string of expletives!  You and your snow made me cancel my kid’s birthday party! 


He was largely unaffected, but still.  How could you??  I have two dozen cupcakes to try not to eat before Saturday.


We’re having a barnyard themed party this year and guess what his grandparents got him?


Those are baby ducks, you guys.  An alive present.  They are adorable.

Speaking of houses… (not that we were – but I want to now).  Apparently “at” closing and “toward” closing mean two very different things.  Unfortunately for us, that detail lay dormant for the past 5 1/2 weeks.  We are supposed to close on Thursday; I have my doubts that will be happening.  Hence my shaky emotional state and the title of this post.

Which brings me to comfort food.  I made a roast.


A roast that bathes in an entire stick of butter.  You should make it too.  It’ll improve your emotional state, whatever it may be.

27 Comments - Categories: Eats, Junior

Delicious Noms.

January 30, 2013 - Author: Amy

I’m a bit of a foodie.  Which is really just a cutsie way of saying that I’m hungry and eat a lot.  In fact, the board I have with the most pins is my delicious noms board, and it’s the only one serious enough to warrant a period in the title.

  I’m mostly in charge of the menu planning because while D is actually a really good cook, he kind of doesn’t care if he eats or not.  Think of it like this: I am a cow that grazes all day, and he is a snake that eats one lump of oatmeal and is set.

Anyway, I was hungry and made a pizza inspired by this pizza.

Buffalo Roam- chicken, artichoke, sundried tomato pizza

Top whatever dough tickles your fancy with mozzarella, shredded chicken (I grabbed one of those little rotisserie ones and it was good!), spinach, artichokes, sun-dried tomatoes, feta, and green onion.

Then don’t forget to forget to take a picture of the finished product.

The point of this exercise was mostly to milk you for more pizza recipes because I’m a lazy foodie and pizza is easy.  Got a favorite?  Please link below!

18 Comments - Categories: Eats

What To Do With Leftover Turkey

December 13, 2012 - Author: Amy

If you still have turkey leftover from Thanksgiving in your fridge… Probably shouldn’t eat it.

But!  If you have leftover turkey in your freezer, or plan to have a turkey at Christmas, D made a delicious dish that was a welcome change from leftover turkey sanniches.

(Poorly adapted from here)

thankschristmas 037

Spicy Turkey Soup, y’all.

  • 8 cups chicken broth
  • 4ish cups turkey (shredded)
  • 1 can chopped tomatoes
  • 1 can hominy
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups water
  • 2 anaheim chiles
  • 2 ancho chiles
  • salt to taste

Whatever you want on top – we just went with cilantro and lime juice.

D also made tortilla strips by cutting up corn tortillas, drizzling them in olive oil, bake, then toss in salt and garlic salt.

The lump of greenish stuff is sour cream mixed with salsa verde.  And it was fantastic.

We ate it and then this happened.

trees 016

And also this.

trees 022

Gosh, those two.

25 Comments - Categories: Critters, Eats, Junior

White Chicken Chili

October 25, 2012 - Author: Amy

D has been out of town all week for work.  I don’t generally announce that stuff so as not to entice would-be robbers.  But he’s back today so don’t be getting any big ideas.  On a somewhat related note, the house alarm went off this morning while I was getting ready and it scared the bejezus out of me.  Turns out I sat my blow dryer down a little hard and the system registered it as a glass break.


I tell you this mostly just to tell you that since the cat was away, the mice were really lazy and I didn’t feel like cooking.  Enter giant pot of white chicken chili.

What you’ll need:

2 tsp. olive oil

32 oz. chicken broth

1 medium onion

2 cups cooked chicken

2 cans whatever kind of beans you fancy.  (I usually use navy, or in this case kidney)

1 can corn

1 (8 oz) can green chilis

1 Lime

1/2 tsp. Cumin

Toppings can include chopped green onion, pepperjack cheese, cilantro, sour cream, etc.

Sautee the onion in the olive oil until translucent.

Now here comes the tricky part… Throw everything else into the pot.  ;)

Let it simmer for about 30 minutes, then add your delicious toppings and devour.

Since this meal wasn’t exactly an involved process, and Junior was happily eating little kid ravioli,

I tinkered around in the half bath.  Odd as it is to say, this is one of my favorite spaces in the house.  The vanity is an old carpenters chest.  The sink is a $7 bucket from Hobby Lobby.  And the walls are trimmed in cedar.  I just love it.

I like the light we have in there, but I added a lamp and it just gives off such a warm glow every time I walk by.  I left Junior’s framed weeds and added a candle and wooden punkin, for just a touch of fall.  This is all framed by my favorite door in the house.

To me, this little space epitomizes the feel we wanted for the whole house, and I love the way it turned out.

Hope you try and like the chili!

Sorry for talking about food and bathrooms in the same post.

22 Comments - Categories: Eats

Eat This

October 4, 2012 - Author: Amy

We shoveled these tacos into our mouths until we were almost sick.  And I want you to know that I felt very first world typing that.  But it’s true – they are delicious.

The secret is the mix of sweet and hot.  The chicken is flavored with just salt and chipotle - hot.  The peppers are sweet.  The cheese is pepperjack – hot.  The salsa is sweet-ish verde.

Do that and then eat them.

The rice is a Chipotle knock-off that I used to have a formula for, but really just add cilantro, lime, and salt until it tastes good.  It’s not that hard.

Your life lesson for the day.

After you’re almost sick from all your taco eating, find some berries and drizzle chocolate over the top of them.  And then eat them too.  Like you’re from the capital and don’t even care about District 12.

OK, now that I’ve told you about this, I can finally delete these really skillful foodie pics off my phone to make room for taking more of my little man.

Have a happy Thursday!

24 Comments - Categories: Eats, Junior

July 20, 2012 - Author: Amy

I don’t care if it is 108 degrees out. 

White Chicken Chili is always a winner.


D refuses to eat hot soup in the middle of a hot summer.  Something about working out in the sweltering heat all day.  But I work in an office that runs so cold I keep my space heater on in July.  And I wanted white chicken chili.  So I made this, and ate it, and declared it yummy in my tummy.


Now let’s talk about rugs.

Navajo rugs are expensive.  A prize to anyone who can direct me to some of those suckers on sale.


D accuses me of wanting to cover up all his hard work on the floors.  The truth of the matter is I want to mop less and vacuum more.

What do you think?  I like the red, but I think something turquise would look killer too.  Or should I leave them bald?


My mom has these old milk cans that I offered her dollars for, but she blew me off.

Sidenote - my Mom is hilarious.  After we moved out of their house and into our own I get a text message that goes “I just pottied with the door open and took my bra off.  Free the girls!”  Oh, the joys of living without your children.


I need to do this with them.



Go to the post ›

32 Comments - Categories: Eats, Favorite Things

D’s Favorite Sammich

May 10, 2012 - Author: Amy

There are exactly two meals I’m capable of making that D will actually put in a request for.

One of them is this sandwich.  Yep, a sandwich.  Evidentially my culinary skills are less than astounding.

I stumbled across this pic while scrolling through my phone looking at pictures of little Toby.  Thank you all so very much for the sweet comments.  Truly, will anything break your heart like losing a pet will?

 If you happen to be in a sad place, and in need of a comfort sandwich, grab these items:

everything bagel

cream cheese

green onion





salt and pepper


Toast the bagel, stack all the above, and there you have it!  D’s favorite sammich.

18 Comments - Categories: Eats

Baked Salmon with Cilantro Lime Rice

November 16, 2011 - Author: Amy

Realized the other night that my “eats” category has been severly neglected of late, so I decided to snap some pics while making dinner.  We eat quite a bit of fish, even though neither of us love it.  We hear it’s heart healthy and good for tissue and muscle development.


When cooking fish, my main goal is to cook it so that the final product no longer tastes like fish.  So, pull out your filet, and add your favorite generic brand seasonings.  (We like spicy.)

Then just stick it in the oven at 350 for 20 minutes, or until it easily flakes when forked.

I had found a recipe for cilantro lime rice on Pinterest that I’d wanted to try because I do love me some Chipotle.  And thought it might be tasty with our spicy fish.  So once the fishy is in the oven, grab:

1 cup extra long grain rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tsp vegetable oil

1 helpful sidekick to hand you measuring spoons

Then in a small pot, add rice, water, 1 tsp oil and salt.  Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Turn off the flame and keep covered an additional 5 minutes.

In a medium bowl, combine chopped cilantro and lime juice.

Begin to worry that your fish might still taste like fish, so add more butter and seasonings mid-bake.

Add your now-finished-cooking rice and remaining oil to the chopped cilantro and lime juice.  Toss until completely mixed.

Your spicy fishy should be done baking by now, so plate everything up and nom!

The rice turned out great and tasted just like Chipolte’s.  I will definitely make again!

4 Comments - Categories: Eats