Today we made cereal treats out of fruity pebbles. These are delicious, but also very pretty.
I just used the basic Rice Krispie Treat recipe from Kellogg’s and substituted Rice Krispies with Fruity Pebbles.
First, we melted 3 tablespoons of butter on the stove.
Then, we melted in an entire bag of mini marshmallows.
Next, we measured out 6 cups of fruity pebbles in a large bowl.
Finally, we mixed.
And as a last step, I buttered a 9×13 pan and placed them in it to cool.
Most of what I enjoyed about this “recipe” was spending time with my daughter, telling her about each step. I also thoroughly enjoyed photographing the steps of this process because fruity pebbles are pretty and I love the art that goes into food preparation.
Fruity pebbles and marshmallows are a match made in heaven.
Let me preface this by saying that I absolutely will (and must) re-shoot these images. They are not my best work.
While ordering groceries a few weeks ago, I knew I wanted to make salmon. But I didn’t want to make salmon the way I’ve always made salmon, because although it is delicious, I had pinned so many incredible looking salmon recipes on my Pinterest, and I wanted to try my hand at cooking something that required a bit more effort.
I started by making searing the four pieces of salt-and-peppered salmon on both sides in two tablespoons of olive oil on the stove. The Cafe Delites recipe calls for five minutes on each side, but I only needed four. When that was done, I set the salmon aside to rest while I worked on the cream sauce.
Next, I melted two tablespoons of butter into the oil (and the juices that came out of the fish while cooking) and fried two teaspoons of minced garlic. The Cafe Delites recipe calls for six cloves, the delish recipe calls for three cloves, but what I had on hand was a jar of minced garlic that has proven to be pretty potent. The internet tells me that half a teaspoon is equivalent to a clove, but I didn’t want garlic to overpower the dish (I’m not a huge garlic fan. Iknow, Iknow).
After that I added in about two thirds of a large sweet onion. The Cafe Delites recipe calls for a whole small yellow onion, but apparently drastically changing recipes to suit my preferences and what I’ve got on hand is my favorite hobby. The delish recipe doesn’t call for onion.
I opted to forgo wine in my recipe, mostly because I ordered my groceries online and didn’t feel like jumping through hoops, but also because I didn’t care to buy a bottle of wine that I wouldn’t use ever again, and also because I’m not a particularly big fan of alcohol (I’m a once-or-twice-a-year-to-celebrate-a-friend’s-birthday drinker).
At this point, I basically switched over to the other recipe, because I didn’t want to use sun dried tomatoes (I don’t care for them, but I also had only half of what the recipe called for and those were already allocated to pasta salad) and because I wanted to use heavy cream instead of half-n-half.
I added the tomatoes (this time I used campari tomatoes salted, peppered, cut in quarters; in the past I have used cherry tomatoes in halves) into the butter-onion-garlic mixture and cooked that until the tomatoes were beginning to burst.
Next, I added the half cup of heavy cream which I brought to a simmer over low heat.
When the sauce mixture was simmering, I added salt and pepper and then two cups of spinach, which I cooked only until wilted.
Both recipes call for Parmesan cheese, but I skipped it.
When I was done cooking, I pulled the pan off the stove and put it directly on the table (on a hot pad, of course). I placed the salmon from the other dish back into the pan and spooned a liberal amount of the sauce and veggies on top of each piece.
Alongside this dish I made a can of french bread (again, what I had on hand) and it turned out to be perfect at sopping up sauce and covering with vegetables to go alongside this awesome dish.
I served this with a basic salad (lettuce, spinach, tomato) and some bread.
The final product was sweet and rich, almost nutty tasting, with the flavor of salmon shining through. It could not have turned out more perfect!
In case you need it, here’s a list of ingredients:
4 salmon fillets (I used frozen)
2 Tbsp olive oil
2 Tbsp butter
2 Tsp jarred garlic (or 4 cloves, if you want to use fresh)
Approx. 2/3rds of a large sweet onion (or a whole small sweet onion)
About 10 campari tomatoes (or about 1.5 cups of cherry tomatoes)
Because I love to put bananas on my pancakes, and because I love the song “Banana Pancakes” by Jack Johnson, I made bana pancakes. Banana bread pancakes to be specific.
I followed this recipe which calls for bananas, buttermilk, flour, baking powder, baking soda, cinnamon, brown sugar, butter, egg, and salt.
First, my little helper helped me mash two bananas.
Next, I melted 2 tablespoons of butter in the microwave.
The recipe says to mix the wet ingredients and dry ingredients separately and then mix the two, but I’m a huge proponent of never doing that. It wastes dishes and time.
I poured the dry ingredients on top of the banana. First the 1 & 1/4 cups of flour, then 1 teaspoon of baking soda, 1 teaspoon of baking powder, a full teaspoon of cinnamon (The recipe calls for 1/2 a teaspoon, but every sweet recipe that calls for cinnamon needs more. I hold this conviction very deeply.) and an eyeballed dash of salt.
first whisked those dry ingredients before adding the other wet ingredients on top and mixing the entire batter.
I added the teaspoon of vanilla into the butter before pouring it into the bowl.
Next I added the 1 cup + 2 tablespoons of buttermilk.
After that, the 1/4 cup of brown sugar.
And finally, the egg.
The next step is to whisk it all together.
And then make pancakes, which I am terrible at. None of my pancakes were photogenic. Several of them were overcooked or squashed. I suspect it’s going to take a lifetime of practice to be able to successfully make and flip pancakes.
In the meantime, I started a very simple crescent roll egg bake. This recipe is simple: just pinch the crescent roll edges together, roll the outside edges to form a barrier, crack a few eggs (I used 6 the first time and they overfilled the dough and oozed into the pan, so this time I used four). Then sprinkle with cheese (I used Sargento four state cheddar). Add any other toppings you’d like- I added tomatoes to 3/4 of it.
Here’s a finished banana bread pancake with homemade whipped cream on top.
Tonight I felt like making a stir fry, and I’m far from good at it, but it was okay nonetheless. First, I chopped up bell pepper. I used about 2 peppers worth, but from 3 different colors (I set about 1 pepper worth aside to use in a cheesy Mexican skillet later in the week.)
Next, I added those to my skillet with olive oil. (Which I badly photographed because my depth of field was very narrow, I was rushing, and the focus is on a small spot of oil instead of any peppers…)
Then I drained the bamboo shoots and water chestnuts and added those. Evidently I did not photograph this.
I boiled the rice noodles but evidently the secret to avoiding sticky noodles is to cook them hours beforehand, pat them dry, and toss them in oil. I didn’t do that because it didn’t even occur to me until after my noodles came out sticky. Hindsight is always 20/20.
Then I started suit frying the veggies. I added the mushrooms and bean sprouts partway through. At the end, I added the rice noodles and jarred General Tso sauce. It was a substantial fight to open these bean sprouts, my can opener kept leaving gouges but not actually opening the thing! But eventually I got it sorted.
This dish wasn’t great, but it was okay. I would definitely make changes next time. Like for example, un-sticking the noodles properly and adding something green- maybe bok choy, since I’m not a huge fan of pea pods in my homemade stir fry.
* the recipe featured on the kindle in images was not followed. I simply checked it to determine when I should start the bell peppers in comparison to other items.
I am obsessed with Lukas Graham. This isn’t really an observation, although my Top Songs of 2019 certainly reflects it. I discovered Lukas Graham in early 2019 and spent most of the year listening to his music nonstop and on repeat.
I love Ed Sheeran. This is also not really an observation, I already knew this. I love his music, but I’m not a big fan of his most recent album.
I’ll never get a true gauge of my music taste over the year because I put my spotify on the T.V. where others can use it, and because I use it for parties and to let my daughter listen to music.
We listened to a lot of Aladdin. Jasmine is my daughter’s favorite princess.
We listened to a lot of James Taylor- which admittedly, 99% of those September Grass plays were my doing. But the other songs on the list largely made the list because my mom was shuffling them on the T.V.
I’m nostalgic. I listened to a lot of music I used to listen to as a kid or teen:
Put Your Records On
Island in the Sun
Soak Up the Sun
She’s in Love with the Boy
Blister in the Sun
Party in the U.S.A.
Steal My Sunshine
I love soundtracks! Featured on this playlist are songs from Aladdin, Soul Surfer, Blended, The Wild Thornberrys Movie, The Fault in our Stars, and Aquamarine. Also some songs I picked up from Grey’s Anatomy and “Everyday People” which I first heard in Definitely, Maybe.
My daughter loves A Great Big World, “Rockstar” is her favorite song.
My most listened song of 2019 was not my favorite song- my favorite song ranked #2.
I played my Beach Playlist on repeat more than I realized! Most of the sun and beach-themed songs on this were from that. I played it on the way to and from the beach all summer long.
Songs I played only one or twice made it onto my most listened because of how fervently I repeat my favorite songs.
Spotify’s automated playlists are an interesting way to gain some insight to yourself and your habits, which to me is just and added perk since I primarily use Spotify because I like being able to make custom playlists.
If you know me, you know I’ve been doing photography as a hobby for about 12 years. I had various point-n-shoot cameras as a middle and high schooler, and I had a decent eye for a teenager.
I got my DSLR with my graduation money after graduating high school, when I was 18, about six months before my daughter was born.
In that time, I have done a lot of personal projects and a few professional shoots.
Over the years I have also taken two courses in photography: Beginning and Advanced Digital Photography. Between these classes and their cool professors and the help of some other photographers both locally and worldwide, I have come to achieve more consistent images and better work all-around.
You can find my portfolio here, on Adobe Portfolio: Peony & Peach Photography (My Portfolio)
On my portfolio, you will find my professional work (Portraits, Fresh 48’s, Milestones, Engagements, and Maternity) and my creative projects (The Sweetest Peach, Cousins, Candids, and Other Work).