November 29, 2016

DIY Sugar Scrub

Any time I’ve had super dry hands, or the kids got into a good mess, or Husband came home with particularly dirty hands (he’s a plumber… so… yeah…), I make a paste with sugar and olive oil to scrub those hands!

The sugar exfoliates dead skin and scrubs down deep to lift off all the dirt and gook for a deep clean then the oil moisturizes and soothes the skin.


You just massage about two teaspoons all over your hands, taking care to get your cuticles, in between your fingers and the backs of your hands. Then you rinse it away with HOT water (as hot as you can stand) and towel dry. No need to use soap to wash off the oil, your skin will absorb it!

I also like to keep a little pot of this in the shower to scrub my elbows and feet and those other bits that tend to take on that lovely chicken skin effect from time to time.

DIY Sugar Scrub! Make this simple hand scrub for yourself or to give away for gifts! Post includes recipes for Lemongrass & Olive Oil, Lavender & Coconut Oil and other combinations as well.

So anyway, I thought it would be GREAT to make for my friends so this weekend I picked up little jars at the local craft store to make these surcies for my buddies!

Are you wondering what the crap a ‘surcie’ is? A surcie (pronounced SIR-see) is a Southern phrase for

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November 16, 2016

Ambrosia Fruit Salad

Do you have one of those go-to recipes you always make when you need to bring something to dinner? This fruit salad is it for me! Growing up this was one of those “special occasion” recipes Mama always made for Thanksgiving or Easter dinner or when we needed to bring something to a potluck or family dinner. This is my go-to to-go recipe! I just snort-giggled at my own play on words there. I need more coffee.

Ambrosia Fruit Salad! This retro fruit salad is simple and perfect with pineapple, mandarin oranges, cherries, green grapes, pecans, coconut and sour cream.

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November 7, 2016

Zuppa Toscana with Roasted Cauliflower {Low Carb!}

So, I made this last Sunday just to have something to pack for lunch during the week. I wasn’t going to post it to the blog. I was just doing my weekend cooking. Knowing my buddy Christy Jordan (of the iconic - yes I said iconic - recipe blog Southern Plate) was on the low-carb wagon with me, I snapped a few pics of the soup and sent one to her.

Then she told me I HAD to post this to the blog.

And I told her I didn’t cook it for the blog so I didn’t put any effort into the photos or making it look pretty.

Then she told me I had to or she would hurt me! HA! Y’all think Christy is this sweet little Alabama cherub in an apron but Christy is straight-up gangsta. Just kidding! Not really.

Then we had a whole conversation about how much we HATE food photography. About how it causes us so much anxiety which is the opposite of how we feel when we’re cooking. She and I are kindred spirits in that regard. Put us in the kitchen and let us do what we do and all is right in the world. Bring out that camera and expect us to transform into a lighting tech - slash - food stylist - slash - professional photographer and try to capture the magic we just created and you’ll get our pressure up. Our preshah!

But anyway, she talked me into it. Mostly because I’m so sick of eating the same ol’, same ol’ low carb foods and this soup was such a welcome change I HAD to share it with the world!

Sorry about the pics. I did nothing to even try to jazz these up since I figured Christy would be the only one seeing them. All I had were the ones in the pot then I decided to try to get a shot of the leftovers in a bowl on my lunchbreak at work. Behold a bowl of leftover soup taken on top of an industrial document shredder in the conference room (closest I could get to a window). Note my lovely sweater on the bottom and the linen bag my purse came in under the bowl. I am SO professional! On both counts! Ha!

OK, about the soup! Now that I’ve subbed roasted cauliflower for potatoes in a soup like this, I can’t wait to do it in a ton of other recipes! I roasted it first for a few reasons. One, I wanted to draw out some of the moisture. I also wanted the cauliflower to keep its shape in the soup and not cook to a mush like it would do if I cooked it in the soup. But the biggest reason is that roasted cauliflower is absolutely delicious. Some low-carb recipes use cauliflower as just a filler, as a replacement for a starch, but when it’s cooked right, it is amazing!

Low Carb Zuppa Toscana! Made with roasted cauliflower instead of potatoes. This soup has ALL the flavor of the Olive Garden hit recipe! Post also includes the traditional recipe with potatoes.

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