And the winner is……

*****drumroll*****the winner of the BYO Rambler Lunch Bag is………Robin!!!

Thanks for participating!


Easy coconut pie

This pie makes its’ own crust and sets up while it bakes and cools.  The cool custard from the eggs makes this a perfect summer pie because you can make it in a flash, let the oven do the work, and chill it for later consumption. I make this the night before and let it get cold and delicious in the fridge overnight so it’s waiting for me to share….or eat two slices for breakfast :D. My mema (grandma) used to make this rich, buttery, coconutty pie….I always wanted to eat the whole plate myself.  While time has passed, my eating habits have not matured. Nope, not one bit. I had forgot about it until googling “coconut dessert recipes” and this was one of the results.

I used heart healthy bisquik and 2% milk because that’s what I had in the house.  I’m sure you could take it even farther with substitutioins but I chose to enjoy this is in it’s almost full calorie glory.

You’ll need:

  • 1/2 cup sugar
  • 1/2 cup Bisquick (make your own! see above)
  • 4 eggs
  • 1/4 cup butter, melted
  • 2 cup milk
  • 1/2 tsp. vanilla
  • 1 cup shredded coconut
  1. In a medium bowl, blend all the ingredients together by hand or on low speed for 30 seconds.
  2. Pour into a 10-inch pie plate that has been buttered or sprayed with nonstick spray.
  3. Bake at 350F. for 50 minutes, or until golden and set.
  4. Make sure you ENTER to win the BYO Rambler Lunch Bag by 11:59 p.m. tonight! Winner announced tomorrow in the Friday Post!!!

Pesto cubes & a giveaway!

Enjoying summer all year long is something I’m on board with 100%. Pesto is a food that I think we can agree is like a burst of summer no matter what month it actually is.  It makes food taste like summer even if it’s February. Fresh basil and other herbs don’t tend to stick around for long, no matter how long the growing season and pesto cubes might be one great option for you and your kitchen.  As an avid gardener in my former life, I had missed not having an abundance of fresh herbs at my disposal and ways to enjoy them through the winter months. I had been missing out on this luxury until this year, when my container gardens took off and we were able to grow some small scale veggies of our own thanks to PIC’s research plots.  The perks of living with an academic who’s research is in a field with great soil and irrigation. 🙂

Anyway, pesto. While not a new phenomenon by any means, making large batches of pesto used to be my norm.  Until I no longer had a huge garden to tend each day.  Instead, I’ve compromised and gone small scale. The research plots have cilantro, basil, parsley, assorted peppers, tomatoes, cukes, and zucchini at the moment.  Having been out there over the weekend to weed and harvest, it yielded two cukes, a half dozen peppers, and a nice amount of fresh herbs.  While not a pound or anything large scale, it was more than we could add to food but less than large scale operation worthy. I brought all of the produce home, prepped it, and made a small batch of basil and parsley pesto.

Enter: pesto cubes.  I have to admit, I’ve been putting all of my extra stuff into cube form lately. An extra ice cube tray has been serving me well.  I’ve put extra homemade chicken stock, leftover wine, and now pesto into cubes to make perfect single servings for later. This is a great way to preserve extras for a few weeks or months to make your dollar stretch just a bit farther. While it takes a bit of work on the front end, the back end is easy when I can simply pop a few cubes out of the bag or container and they defrost in no time. Two cubes gives 1/2 lb. of pasta a nice flavor, three if you want a really strong pesto flavor.

You’ll need:

  • pesto of your choice-homemade or the end of a jar you hate to see go to waste
  • ice cube tray
  • freezer bags or freezer safe container
  1. Place pesto into cubes
  2. Freeze overnight or for at least four hours
  3. Remove cubes from tray by popping out or let the tray sit for two minutes to warm up the oil. A knife will help pop your cubes out of the tray.
  4. Package and freeze.
  5. Enjoy!
  6. Don’t forget to ENTER to win a BYO Rambler Lunch Bag!!! Enter by Thursday at 11:59 p.m.!
  7. Details here!

Tuesday afternoon slump: a giveaway!

It’s mid-afternoon.  You’re getting tired. And cranky. Only a few more hours until freedom….. If you’re experiencing similar symptoms, you’re not alone. So, in order to ease this funk called the ‘mid-afternoon blues’ I thought I’d cheer you up with a GIVEAWAY!!!

I’ve been in search of a new lunch pail/box/bag/holder/not a super classy plastic bag/old lunchbox that doesn’t keep anything cold for a while.  I have found one!  I like it so much, I’m keeping one and giving ONE away to a lucky reader. It can hold lunch or a six-pack of cans (so I hear….) or enough snacks for a good afternoon of fun!

The BYO (Bring your own) Rambler Lunch Bag


  •  Level, flat-base design makes it easy to transport meals and beverages
  • Made from stretchy wetsuit material
  • Stretches to hold and protect a variety of items
  • Machine washable (drip dry)
  • Stain resistant
  • Lays flat when not in use (or folds up very, very small)
  • Insulates up to three hours with no cold pack/ice (time varies depending on external temperatures)
  • 12-1/2″w x 10″h x 6-3/4″d

To enter:

Add a comment to this post and tell me:

What are your 4th of July plans? Which color lunch bag would you like-purple or black?

One winner will be randomly chosen on Friday morning by 10 a.m. so all entries must be added by 11:59 p.m. on Thursday, June 28, 2012. The winner will be announced on the Friday post of this blog and I will be in touch to get a shipping address.

GOOD LUCK!!!  May the lunch pail game be in your favor 😀

Check out Coffee Krave

Have you checked out Coffee Krave??? I love their site!  I had discovered it a while back and this morning Daniel gave me a welcome shout out in the blogger world for my heavenly iced coffee recipe (which I’m drinking as I type)! They liked my recipe so much, they linked up to me and I couldn’t be more excited! Thanks!

Check them out if you love coffee, espresso, and all things java related as much as I do! 

Heavenly iced coffee

Iced coffee sent from heaven is what has been appearing in my glass/tumbler every day now since the weather warmed up. This magic elixir, or should I say ‘concentrate’ will be the start of a beautiful relationship for you… There is nothing better on these hot and humid summer days than a good iced coffee. I like mine super strong and if that’s not your speed, tame the beast back a bit. I had seen recipes from seriouseats and the pioneer woman, but they are ‘large scale’ operators and I’m not up to that level of consumption just yet. I scaled mine back a bit to make a more manageable batch for my fridge and my coffee habits.  I try to stick to one cup/glass a day, now if I could get my carb and melted cheese habit to that portion, I’d be ready for my modeling contract :D.

Back to the coffee……You’re probably thinking, “I just make mine in the coffee pot or keurig, what’s the difference?”  You are correct, you can do that and just cool it down and enjoy your iced coffee.  However, there is something intoxicating and slightly more sweet about the ‘no hot water’ iced coffee because the coffee doesn’t undergo a chemical change from the heat.  Nerdy enough for you?  I’m done now.

I used a 16 oz mason jar to make my mix and used roughly 4 oz. of coffee to 16 oz. of water. Again, I make small batches because that’s what works for me without taking up every ounce of fridge space or letting it sit for too long.  After straining it through a fine mesh strainer, it made about 2/3 of a 16 oz. jar and I store it in the fridge.  As soon as I finish one batch, i make up another right away to keep my concentrate fresh.  I haven’t bought an iced coffee or turned on my coffee maker in over a month (traveling/flying not included).

You’ll need:

5 min. + 8-12 hours

  • 1 16 oz mason jar or equivalent lidded device
  • 4 oz coffee grounds of preference
  • 14-16 oz. of tepid water
  1. Put coffee in mason jar.
  2. SLOWLY pour water until the jar is full. You may need to gently mix the coffee and water together.
  3. Put a lid on it and let sit closed overnight or about 8-12 hours.
  4. Strain coffee and grounds using a mesh strainer or cheesecloth.
  5. To enjoy this lovely concentrate, I would suggest going with a 2/1 ratio: 2 parts coffee, one part water.  Or, if you’re like me, you put a bunch of ice cubes in a glass and let them melt 🙂  Dress it up however you like it. I like creamer and milk, extra light, no other sweetener!
  6. ENJOY!!!