My Beautiful [Highlighted Summer]

In case you aren't on Instagram, or don't follow me, here's a peek at my Insta-Life lately.
[*All photos are taken from my Instagram account.]

Enjoying my morning devotional on the deck with coffee and Mr. Darcy. Mr. Darcy was quickly over IT.

 

On our way to Hocking Hills! Mr. Darcy loves going on vacation with us.

Back in June we got our first egg from a chicken. With five chickens, we get a steady five eggs a day. Fresh eggs are wonderful.

My co-workers decorated my office in celebration of my birthday. I love them. They know me so well.

My bestie took me on the wine train for my birthday. It was completely crazy. I love her. She knows me so well.

Drive-in date nights are a summer MUST.

Camping with Nana and Papa.

With Love and God Bless,
Brindi

It's October and I'm Back!

Well, HELLO!

(Every time I say this, I do it with Mrs. Doubtfire's voice. I watched that movie waayyy too many times as a child.)

Gosh, I hope y'all had a great summer. A relaxing summer. There for awhile mine was quite wet, actually. We definitely had an odd summer here in Ohio. Even the Summer Reading program at my library was a bit off... Yet, I was still giddy with the idea that it's over and I have time on my hands at work. A little bit of breathing room, filled with hours of weeding and maintaining the collection....and then September hit. Programs started back up and wait, where did summer go? And the calendar is telling me it's October?!?!

A few short words on what I was up to these past few months....

I was in over my head with super hero training and boot camp library programs, surrounded by hundreds of mosquitoes (I couldn't even enjoy my backyard), full on ice cream and fair fries, caffeinated on never-ending glasses of iced coffee, and forever tired because I kept stumbling across crazy-good books and new-to-me series that.I.couldn't.put.down.even.to.get.a.little.shut-eye. <--- I'll talk about these good reads soon! Sadly, we lost a chicken along the way, but the other five are doing just grand.

Mr. B and I were busy with painting and a few home improvement tasks. But in the meantime we had many movie date nights, a couple camping excursions, county fair stops, and spent a long weekend in Frankenmuth. Y'all know how much I love this place! Gahhh, can't get enough. Christmas everywhere. All the time.

Although, I have to admit, it was odd celebrating my love for all things Christmas in 80-degree weather.

Oh, and birthdays were celebrated.

It's good to be back. :)

Next post is coming soon; until then, enjoy cuteness on little legs!

With Love and God Bless,
Brindi

Zucchini and Corn Rice Soup

I love finding recipes and making them my own. It's pretty much what I do 100% of the time. Oh, how far I've come. There was a time when I followed a recipe to the tee, back when I was first learning to cook on my own. At that time, I think it's important to follow recipes until you learn how to cook, what you like, and how to substitute. After that, then it's game on. Use the recipe as a guideline or suggestion, not the rule. Use what you like and replace items with similar stuff on hand. No need to run out and spend a fortune on some ingredient you have no idea how to use/or when you'll use it next. If you're still leery about making a recipe your own, make it through once the way it states, but next time switch it up.

Just like I switched up this mouth-watering soup from Jenna over at Eat, Live, Run. I'm sure her original recipe is mouth-watering, which is why I planned to make it in the first place. But as I was rummaging the zucchini out of the fridge I noticed the large bag of fresh corn that needed to be cooked soon. Very soon. So, I put on a pot to boil. I had leftover rice in the fridge, which would cut down the cooking time, and I usually replace any cream called for with evaporated milk when the recipe allows. And, of course, coconut oil ALWAYS.

However, as I was pulling out the partially-cooked corn with plans to freeze the dozen ears in preparation for winter, I realized some corn would be perfect in this soup. I love mixing zucchini and corn. (Sauteed up with some gnocchi makes for one quick summer night meal.) And then I looked in my freezer and saw I already had a bunch of corn stock freezing, and there was no way Mr. B was going to let me take up that much freezer space for stock (we really need to get another smaller freezer for the basement STAT). So, instead of pouring it out, I replaced the vegetable broth called for with my homemade corn stock...as well as placing some in the fridge for sauteing up veggies later on in the week.

OH.MY.GOODNESS. Honestly, I think I found my new favorite soup. Move over Broccoli and Cheese.

This DELICIOUS soup combines summer and fall into one nice bowl of comfort, and is the perfect way to use up the last abundances of corn and zucchini that might be overflowing the garden and fridge. Plus, with my healthy substitutions, you're looking at only 200 calories per serving. Eat up, eat up!

Did you know September is National Rice Month?

Zucchini and Corn Rice Soup
*recipe inspired by Eat, Live, Run

Serves 4

2 lbs zucchini, sliced 1/2" thick
2-3 ears of corn, cooked and cut off cob
1 yellow onion, chopped
1-2 T coconut oil
1/2 c brown rice, cooked (I usually have leftover rice on hand)
1/4 c evaporated milk (or unsweetened almond milk)
4 c  corn stock (the leftover water from boiled corn ears) <--- if don't have on hand, use chicken or vegetable broth
1 t each salt and pepper
lemon wedges for serving (this is a must!)

In a large pot, heat oil over medium heat. When hot add onion and saute until golden. Add the zucchini slices and corn stock, and bring to a boil. Reduce heat and simmer, 10-15 minutes, until zucchini is tender. Remove pan from heat. Using an immersion blender, puree soup until smooth. (If you don't have an immersion blender, transfer soup in batches to a blender and puree.) Place back on heat, bringing soup to a simmer. Add in cooked rice, corn, and salt and pepper. Cover and cook until heated through, 10-15 minutes. Before serving, add in milk and stir through soup. Serve in bowls garnished with a lemon wedge. Sprinkle that juice all over. It's soooooo good!

With Love and God Bless,
Brindi

The Way We Summer

In pictures, the good, the bad, and the ugly.

There is beauty in everything. Sometimes it is quite obvious. Other times you really need to look hard to see it, but the blessing is there.

Soooooo, this summer didn't quite play out the way I envisioned. But, honestly, whatever does? I didn't host as many cookouts (it's nice to have a grill for those....), the deck catastrophe ended up taking the entire summer (which was quite ridiculous and most inconvenient), I only broke out my homemade ice cream maker once, the volleyball net never made an appearance, and date nights involving fun things like the batting cages and putt-putt were non-existent. The CRAZY amount of mosquitoes hindered our bonfires and my outdoor yoga practice. The puppy took up any free time we found. Summer was hectic. Summer was a blessing in disguise. Summer was a learning moment. Summer was patience. Summer was humbling.

Summer is over.

Enjoy this last day of summer before autumn comes a knocking!

With Love and God Bless,
Brindi

My Beautiful Month

In case you aren't on Instagram, or don't follow me, here's a peek at my Insta-Life lately.
[*All photos are taken from my Instagram account.]

Protein smoothies get my mornings going...especially when I need to get going out the door!

 If I'm in the kitchen cooking, Mr. Darcy is on my feet. It's how we do things.

 Holy frijoles! Siamese is 17!!!!!

He LOVES his puppyccino! Just like Mama.

With Love and God Bless,
Brindi

Photo an Hour

7 AM

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9 AM

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11 AM

12 PM

1 PM

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Today was all about enjoying the last lazy days of summer. I don't know about you all, but "summer" feels officially over at the Labor Day holiday celebrations. I'm ready for fall. And, yes, I brought out my fall decor. I'm ready for lazy football Sundays. Here's to the last Sunday before the games begin :)

With Love and God Bless,
Brindi