Guest Post: "My Dream Spring Break" on La Vie...J'aime

My friend Jaime asked me to write a guest post for her while she is away on vacation in Miami (jealous!). 


The topic: "My Dream Spring Break"


I obviously gave myself and unlimited budget because what dream spring break comes with a budget?!

Check it out here.

Guest Post: "My Stocking Series" on La Vie...J'aime

I am happy to be guest posting on my good friend Jaime's blog today (www.laviejaime.com) as part of her annual "My Stocking Series" for the second year in a row!

Head over to Jaime's blog and see what I put in my stocking!

Here is my stocking from 2011 as well!

Happy Holidays!

Guest Post: Olive Cheese Bread

Today I am excited to have a guest post from my good from Jaime from La Vie...J'aime. She came over this past Saturday and spoiled me by making this delicious meal!

Thanks Jaime <3

Last Saturday morning was a rainy one, and I flipped on the TV, catching two episodes of the Food Network’s The Pioneer Woman.  My mouth watered over her Olive Cheese Bread recipe. It looked like the perfect comfort food for that day.  I called Emily, knowing she would be interested in trying this recipe with me, and she has a much better kitchen for cooking!

This recipe was so easy & inexpensive... and it made a lot of food.  

Basically, mix all the ingredients together and spread over a split loaf of bread.  Bake at 325 degrees for 20-25 minutes.  Cut and enjoy!

To round out the meal, and add something nutritious, I made a simple spinach & tomato salad drizzled with balsamic vinegar.

Thanks, Emily, for having me!  

Thank YOU Jaime for coming over and making us this great meal! It was a great way to spend a Saturday afternoon!

Guest Post: Cheddar and Gruyere Mac and Cheese

Head over the my friend Jaime's blog at http://www.laviejaime.com/. I am guest posting today while she's on a 10 day vacation in Italy (jealous!).

I made a Cheddar and Gruyere Mac and Cheese!

Guest Post: Polish Beet Soup

Today I am so excited to share a guest post from my good friend Joanna. Joanna's family comes from Poland and this is her twist on Polish Beet Soup - a recipe passed down in Joanna's family through the generations. The beets even come from her very own backyard garden!

Oh yes, and Happy Halloween!

I really wanted to share Joanna's post today because with much excitement (and sadness)  today is Joanna's last day working in our office.

Joanna and I have been friends and co-workers for the past 5 1/2 years. Although I know we will stay friends and see each other often, I want to give Joanna and special thanks for all her help and everything she has taught me over these past 5 1/2 years. I couldn't have done it without her and will miss her so much!

Joanna - I am so excited for you to start this new career path. You will be great at it and they are lucky to have you!! Don't worry, we'll always keep you informed of when we are going to Foley's :)

Joanna and her husband Will are the talent behind The Adventures of WillieMann - Check out their AMAZING photos!!

Here is the recipe directly from Joanna...Enjoy!


I started with 8 cups of water.  If you're going for more, adjust ingredients as needed.

In 8 cups of water bring two beef bullion cubes, 1/2 tspn of black peppercorns, 1/2 tspn of allspice and 2 bay leaves to boil.


Add whole carrots and celery to broth for flavor.


Clean, peel and slice or shred raw beets... probably about 4 cups (once sliced), the more you add, the richer the flavor.

Add beets to broth and continue to boil until beets are tender.  Do not over boil (the soup will turn brown).
Bring to simmer.

Add 2 tblsp of white vinegar (I hear you can also use lemon juice) - this is to keep the soup a vibrant red and give it a little "tanginess".

Add 2 tspn of marjoram.

Add salt & more pepper to taste.

Simmer on low for about 10 minutes

All done!



Notes from Joanna:
In Poland, this is traditionally served over mushroom dumplings, but I just strained it into a cup for an afternoon snack.
The carrots and celery can be tossed (I saved the carrots for the dogs)
The beets can be chilled and used in salads the next day - how's that for efficiency!