If you’ve over-whipped your whipped cream like I do nearly every time, don’t fear. Add about 1 teaspoon more of heavy cream at a time and carefully whip or fold into your over-whipped cream until it’s back to a normal consistency

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Have you heard a heart beat before? Sometimes I like to sit and watch the vein pulse on my husband’s neck. It’s rhythmic. It’s comforting. It’s my favorite feeling.

My sister and I came home this weekend. She’s in school to become a Physician Assistant. She pulled out her stethoscope, and we started listening. To my heart. It beats slow and steady. To her heart. Slightly faster than mine. To my mom’s heart. It’s even faster with a gurgle. She has Mitral Valve Prolapse. Read more

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Good friends are hard to come by. They’re like gold when you find them. The same is true of a good recipe.

I took a last minute trip home to Dallas this weekend to see my friend and her newborn baby. We’ve been friends since 4th grade when we met on the soccer field. We played for the Wildcats. I was a defender. She was a defender. And the next thing you know we were jumping on her trampoline. Then came sleepover parties. Cookouts with our families. Dressing up like Pilgrims and Indians at Thanksgiving at an age I wont mention. Much too old to be dressing up. Or not. We hung out at her house nearly every weekend with the posse in highschool. I’d fall asleep on the couch early. It was a given. We went to prom together and graduated high school together. We separated for college but spent late nights talking at Starbucks over breaks. We walked down the isle at each others weddings. And then I moved away. We grew up. Became adults. Semi adults. And then she had a baby. The distance felt farther than the 1600+ miles Google maps displayed. So I flew home on a whim. Thanks Dad. Held the sweetest baby in the world. And saw my friend, once a Wildcat, become a mother. Pure gold. Read more

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Need ripe bananas in a pinch? Roast them. Preheat oven to 325°. Place unpeeled, bright yellow bananas on a lined baking sheet (bananas may ooze). Bake until skins are completely black, about 20 minutes. Flip bananas halfway through. Allow to cool for at least 5 minutes before handling.

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I don’t care much for baby carrots anymore. I ate them nearly every day at lunch for a solid year. Pretty sure it was the longest year of my life. Have you ever chewed one of those baby carrots? It takes about 5 minutes per carrot. And I always seemed to pack at least 10. That must equal about 4 whole carrots. Those little guys are deceptively dense and far more compact than any normal carrot. And their shape—it’s just a little too perfect. My hands used to turn orange during that time. It all makes sense now. I was eating wayyyy too many carrots. Read more

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There’s no denying it anymore—Fall has officially arrived and so has Mom’s Best Fall Back to School Magazine. It’s 78 pages chock full of lessons, style, and life. Not to mention it’s painted with beautiful typography—designed by Melanie from Fifth and Hazel. Plus a recipe or two. My granola recipe may have made an appearance. After 4 years of making the same recipe, I decided to lighten it up this year. The canola oil was replaced with coconut oil and the brown sugar was replaced with pure maple syrup. Change is good. I’m making an effort to embrace it this season—all its successes and failures. Read more

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Did you know—baking with dark colored pans will brown your baked goods faster than baking with light colored pans? It’s true. I learned this the hard way on multiple occasions. Drop your oven temperature slightly or decrease the baking time to compensate.

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For my entire married life—4 years and counting—we’ve been eating Jack’s Garden Fresh Salsa. Purchased from Costco. It’s one of the main reasons this two person household has a membership. That and rolled oats. And then we moved to Connecticut. No Jack here. Read more

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