This is the most amazing dog I’ve ever worked with.
He’s seven months old and already takes direction like an adult.
I’d like him to live to be 25. Is that possible?
The lilac bushes in my front yard finally bloomed last week, which is one of my favorite things to happen all year. It ignites my summer obsession with all things floral, including dresses. I grabbed a couple of these beauties over the weekend, and thought I’d share since the prices on them are definitely right.
Artwork by Sacrée Frangine
A few days ago, I posted on Instagram about my personal responsibility as a White person and parent of White children to teach my kids about racial injustice, the importance of being an ally, and how to make it a priority to listen to and amplify the voices of their Black friends and all Black people. I have also posted consistently in my Instagram Stories with my thoughts on what is happening right now, why it is crucial for non-Black “influencers” (you all know how I feel about that word) to speak up and not remain silent no matter how uncomfortable it might feel, and resources to help us do our part to actually creating change.
I realize now though that THIS IS NOT ENOUGH. If we are truly allies, we need to speak up, but we also need to take ACTION. I am choosing to take a break from posting here and on social media for now, so that I can (1) listen to and make room for the voices of Black people, as these are the voices that need and deserve to be front and center, (2) do as much of my own research as possible into systemic racism and ways to be truly anti-racist (rather than asking my Black friends to share their resources or experiences; they are exhausted and should not be expected to provide the emotional labor to educate me or other white people on topics we should be putting the work into ourselves) and (3) find ways I can actively make a difference to put an end to the massive racial injustice that encompasses this country, by donating funds, contacting my local congressmen/women, and finding ways to peacefully protest. I will also continue to amplify the voices of my Black sisters and brothers by sharing what they have to say, as well as resources to help create positive change, in my Instagram Stories.
I want to be an ally. I vow to do more.
Do you know your dog’s birthstone? Since Barli and Tiki’s actual birthdates will always remain a mystery, we celebrate their adoption dates as birthdays–so their birthstones are…
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This post is in partnership with McCormick Grill Mates. #WalmartGrillMates #AvailableAtWalmart
These days more than ever, it’s simple pleasures like grilling on the patio with my family that bring me the most happiness. I’ve been playing around with different ways to grill veggie foods, but my very favorite meal right now is sweet potato wedges, corn on the cob, and tofu steaks. I grill all of this with McCormick Grill Mates Mesquite Seasoning. The grilled mesquite sweet potatoes are especially a hit in our house, and they’re incredibly easy to make, so today I thought I’d share the recipe with you all.
MESQUITE GRILLED SWEET POTATO WEDGES
2 sweet potatoes
McCormick Grill Mates Mesquite Seasoning
3 tablespoons olive oil
Light grill to preheat. Wash sweet potatoes well, dry, and cut lengthwise into wedges. Toss wedges with the olive oil, then sprinkle McCormick Grill Mates Mesquite Seasoning on each side, and place on grill. Grill the sweet potatoes, turning once or twice, until grill marks appear on each side and each sweet potato is soft, about 15 minutes. I like to sprinkle some more of the McCormick Grill Mates Mesquite Seasoning on each side during the grilling process as well. Once done, transfer to plates and serve immediately. I love to serve with grilled mesquite tofu steaks, grilled mesquite corn on the cob, and fresh greens. They’re also fantastic on their own as a snack. So good!
(Note: The tofu steaks and corn on the cob are super easy too. For the tofu steaks, cut extra firm tofu into rectangles, remove excess water, and marinade with McCormick Grill Mates Mesquite Marinade, following the directions on the packet. Then grill for 6-8 minutes, turning twice. For the corn, baste with melted butter and grill until heated. Top both with McCormick Grill Mates Mesquite Seasoning.)
The key ingredient to my beloved mesquite grilled sweet potatoes (and the tofu and corn!) is the McCormick Grill Mates Mesquite Seasoning. This seasoning is genuinely next level you guys. Its bold flavor (smoky, barbecue goodness) and spicy crunch make everything in the meal taste more exciting. It also makes prep and cooking simple (I just shake a little on each side of the sweet potato wedges, tofu, and corn), so I can spend more time hanging with the people I love, just enjoying the bold flavors together. You can find McCormick Grill Mates Mesquite Seasoning, along with the McCormick Grill Mates Mesquite Marinade I use for the tofu, and the other mouthwatering seasonings in the Grill Mates line in the spices aisle at Walmart or through Walmart Online Grocery: https://bit.ly/WalmartGrillMates.
I’m hungry just thinking about it.
If you try this recipe, I’d love to hear what you think!
Who else is feeling especially grateful for backyard grill sessions with your family right now?
Tomorrow I plan on turning on the A/C for the first time, so it’s time for a reminder about hot pavement. Remember, if you can’t comfortably walk on it barefoot, they can’t either. Until next time, Good day, and good dog!
The first meal I ever made for my now husband was red curry. (I also made way too many vodka and sodas, but that’s another story.) We made it often for years, then kind of forgot about it. It reemerged during quarantine though, and now it’s basically a staple. Here is how we make it!
Red Curry with Broccoli and Tofu
package extra firm tofu, cubed*
1 can coconut milk
3 tablespoons Thai red curry paste
2 cups broccoli florets
1 tablespoon brown sugar
2 teaspoons garlic powder
2 cups cooked jasmine rice
Use paper towel to press as much water out of the tofu as possible, and cut into cubes. (Or, if you really want to save time, buy it already cubed like I do.) Heat about a tablespoon of coconut oil (or olive oil) in a large skillet, and pan fry the tofu over medium high heat until brown on all sides. While tofus is cooking, bring coconut milk to a low simmer in a saucepan. Add red curry paste, brown sugar, and garlic powder and stir until combined. Add broccoli florets and tofu and simmer for 8-10 minutes. Serve over rice with lime juice and basil or Thai basil. Serve immediately.
I hope you love this delicious vegetarian curry recipe as much as we do!
Dare is one year old today.
COVID-19 means no dog shows for a while, but she’s maturing very nicely.