A Visit to the City

Yesterday, Archie and I went to San Francisco to spend the last day of our staycation having a little fun.

We had lunch at a quaint little restaurant with Ben and Mary Keel, the worship pastor at Epic Church, a church plant in San Francisco, and Southbay's first church we are supporting. It was a great time to be together with someone who is in the very beginning stages of what we've been through! What an encouragement it was.

After lunch, we headed over to Bi-Rite Market. I talked about this place once before when we had the AMAZING salted caramel ice cream. But, when we went, it was at night, and the market wasn't open. I just HAD to go back because it looked adorable. The quaintest little neighborhood market. We splurged and had a little ice cream too of course!

This was how we were welcomed to the shop! Beautiful, gorgeous, amazing bouquet's of flowers, they were breathtaking.

Fun little olive bar with some great choices

Look at all of these spices!

Better yet, look at all these cheeses!!!

We bought some from one of the samples. It was called valskaas, and it was super yummy!

I thought these old, vintage looking milk bottles were so fun

I thought all the wine bottles looked so pretty.

and of course... the ice cream!

We have really enjoyed doing nothing for the week. It was so very much needed, and I think we both feel refreshed! So does Capo.

I don't know about "ready to head back to work", but by Monday we will! ;)

I also drove the Mustang this week! For the second time... in a year and a half. For those of you who don't know, my husband drives a 67' mustang. It's a boat! And a manual! And it was made in 1967! All of these combined makes it for a quite an interesting ride. I named her "Sally" this weekend. I don't think Archie's convinced. I was just thankful to have made it home the 2.1 miles I drove in it! He had to park it. Ha. I do like riding in it though. I'll leave the driving to him.

Read more...

Summer Is Here

Now that I live in California, I love the summer!

Couldn't say the same for South Carolina. It was SOO hot, I would count down the days to fall - because you can still go to the beach in the fall, and you can actually keep the windows open.

In California, you can keep the windows open year round, the flowers are gorgeous, you can actually enjoy outdoor activities in the summer, and you don't get eaten alive by mosquitos - in fact I've seen one mosquito in the entire year and a half I've lived here. Quite the difference from Charleston. I got these peonies (my absolute favorite flower) from Trader Joe's, and they seriously make me happy! Aren't these gorgeous... I didn't edit this photo at all!

One of the things I do love about summer, regardless of where I am is ice cream!! I got this love from my dad. He's the start of a what will be a very long generation of sweet tooth's. He used to (and probably still does) get up to enjoy a midnight snack of ice cream. So, I have a sweet spot for some ice cream.

This is a sorbet recipe, so not exactly ice cream, and it's a recipe from Family Circle, so they found ways to take down the calories, but imagine that... healthy ice cream!! This keeps getting better and better! Did I mention it has coffee... and chocolate.... and it's ICE CREAM!! I'll put the nutrition facts at the bottom.

Well, it is actually a sorbet, so it's a bit icy, but the flavor is fantastic, and it's a great way to treat your sweet tooth without feeling bad about yourself. I definitely recommend using good quality chocolate for this one.

Mocha Sorbet (by: The Family Circle: Eat What You Want and Lose)

Ingredients (makes 12 servings): - I halved this written recipe

4 cups water

1 cup sugar

1/2 cup light corn syrup

3/4 cup unsweetened cocoa powder

1 Tbsp. instant espresso powder

2 ounces semisweet chocolate, chopped

Directions:

1. Combine water, sugar, corn syrup, cocoa powder, espresso powder, and chocolate in medium-sized saucepan. Simmer until sugar dissolves, about 5 minutes.

2. Pour into 13 x 9 x 2-inch baking pan. Place in freezer for 2 1/2 hours or until partially frozen.

3. Working in batches, spoon chocolate mixture into food processor or blender. Process 1 minute or until smooth. Do not overprocess. Pour back into baking pan. Freeze 1 hour.

4. Repeat Step 3. Freeze for 1 1/2 hours or until firm.

Nutrient Value Per Serving: 140 calories, 2 g fat (1 g saturated fat), 1 g protein, 3 g fiber, 0 mg cholesterol.

Read more...