This Saturday my friend Tara and I went flower picking at Sunnycrest Farm in Londonderry. I’ve lived in New Hampshire all my life and had no idea that flower picking farms existed until Tara introduced me! After eating a delicious breakfast at Cracker Barrel, we had lots of fun getting creative with our flower bunches and picking stems one by one.
Sunnycrest has a cute little shop beside the parking lot where we received a pair of garden shears before visiting the flower patch. The picking happens on the honor system with the cost being determined at the end per bloom.
I’m typically drawn to delicate light blooms and greenery so it was a fun challenge to work with the hearty bright wildflowers instead. I started with bright pinks and peaches, adding reds and yellows in afterward.
There was an abundance of bees swarming the rows of sunflowers, so we got strategic with our sunflower clipping. Tara went first after we considered the best way to collect our flowers without bothering the bees. We found it easiest to scout out the desired flower, cut it at the base of the stem, and step back (or rather run from the scene) until they flew away and we could collect it unscathed.
I am quite pleased with my finish product! I gifted my bouquet to my mom and it’s been adorning our kitchen table ever since.
This year I’ve taken on the responsibility of making dinner for my family a few times a month. It’s been a fun little challenge to find and create healthy, simple recipes to refer back to for meal planning in my own home someday. Yesterday I had a craving for southwestern chicken soup, inspired by the variation available at the Fresh Market salad bar. I searched for a recipe online in hopes of finding a light variety that I could adapt to suit my liking and ultimately combined a couple recipes to create the one below. It was an easy one-pot recipe that was a hit among Dillon, my parents, and myself. I’m excited to share my creation today, as I will surely be making this again and again in the future!
1 onion, chopped
2 tbsp butter
2 bags frozen cauliflower florets
8 oz cream cheese
3 cans of diced tomatoes with green chilies, 10 oz each
1 can black beans
12 oz salsa
1 can of corn (I used creamed corn)
meat from 1 rotisserie chicken
4 cups of chicken broth
1 tsp chili powder
1 tsp cumin
3/8 tsp garlic powder
Melt butter in large saucepan and saute onion until soft and translucent. Add all ingredients except cauliflower and cream cheese. Bring to a boil. Cover and simmer on medium-low for 20 minutes, stirring occasionally. Add cauliflower, simmer for 10 minutes. Add cream cheese and allow it to soften for a few minutes, then whisk into soup is creamy. Serve with shredded cheese and tortilla chips if desired. Enjoy!
Happy August, y’all! This month means that fall is just around the corner and I am delighted. This is the month when the PSL is often reintroduced for the year, the first bits of crisp weather are felt, and humidity eases up in New Hampshire. This is the perfect time of year to begin sharing my monthly goals again, especially with all the goodness in these upcoming seasons. Enjoy!
– buy a travel coffee mug
– buy and start taking a multivitamin again
– start a home base binder-inspired system
– research essential oils that can be added to drinking water
– finish Emotionally Healthy Spirituality and read Boundaries
– stretch and foam roll daily
– organize my bathroom drawer
– clean out my desk drawers
– pray through each of my 100 prayers weekly
– design and post a few inspiration boards – I have missed this!
– choose and buy stationery for a sweet snail-mail project I have planned for September
– write and add an ‘about me’ page to this blog