Wordless Wednesday


And we’re back…from VACAY!

After a MUCH needed vacay, we’re back kiddos. We had such a blast enjoying perfect weather with friends. Here’s a giant photo dump…

Some early morning run views:

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A trip to St. Augustine with amazing food, friends and fun!

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A little relaxation, some conch fritters…and boogie boarding!

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We also scored some awesome items for the house. I’ll show you those on Thursday, after the popular Wordless Wednesday tomorrow!

Seared Tuna…Yum

Testing out some new recipes recently and decided this one needed some sharing…

But first…

Bahahahaha, troof.

Pan Seared Lime Tuna

Overcooked, but still yummy!


  • 2 tuna steaks
  • Zest and juice of one lime
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon coarsely-ground pepper
  • 1/4 teaspoon salt
  • Extra-virgin olive oil


Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime, keep the lime.

In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.

Using a heavy bottomed sauté pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Squeeze the lime juice over the tuna steaks right after you take them from the stove, then serve.

Tuesday Tangents

Gooooo Vols! Tis’ the season kiddos. Let’s do this.



Ham & Swiss Sliders

via chef in training…


  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss Cheese
  • 1/3 cup mayonaise
  • 1/3 cup miracle whip
  • 1 Tbsp. poppy seeds
  • 1 1/2 Tbsp. mustard
  • 1/2 cup butter melted
  • 1 Tbsp. minced onion
  • 1/2 tsp. Worcestershire sauce


  1. In a small bowl, combine mayonnaise and miracle whip.
  2. Cut Rolls in halves. Spread mayonaise-miracle whip mixture on each side of the roll. Place a piece of honey ham and Swiss cheese on one half of each roll. Fold back into sandwich form.
  3. Place rolls close together in a greased 9×13 pan until pan in completely full.
  4. Mix together all ingredients of Poppy Seed Sauce. Spread evenly over the tops of all the rolls. Let the rolls set until the butter has set up a bit. Cover with aluminum foil and Bake at 350 for 12-15 minutes.
  5. Rolls can be made a day ahead and stored in fridge until ready to bake.


Weekend Recap

While we did stay in town this weekend, it was jam packed.

A couple long runs in some new neighborhoods…with Wilson meeting WAY too many off leash dogs (come on people).

Practicing some hair do’s for two weddings in the next three weekends.


Some daddy/doggy snuggles while cheering on the Vols. Really hoping hubs doesn’t kill me for this one. This is the cutest ever…


Buying/painting on a new fall color. Loved my navy, wasn’t ready for darks, settled on taupe. Essie San Tropez (not my nails)

TONS of errand running to come home to watching the biggest dog roll into the smallest ball. Entertains me every time.

Sunday was another run followed by cooking up some homemade goods for some darling friends new baby!

Three hours after stripping and scraping my church pew, and this is all I have to show for it. Things to note for round two…don’t strip in 90 degree weather, it bakes on the stripper & put the stripper on in a thicker layer. No one likes a skinny stripper (bah). I think the fumes got to me…I found those last few sentences WAYYYY too funny.

Saving the best for last…those baked goodies up there? They were for the parents of this perfect angel. We snuggled for a really long time and I could have just eaten him up! He’s a cuddler and perfect and so tiny. Every time a new baby is born, I forget how tiny they can be!!! Can’t wait to see him again…

Weekend Recap

Yeah, the weekend was SO long ago, but I wanted to get this in before the next ones comes prancing around tomorrow! Whoot!

Baby sister came to our house from college for the long weekend. That child sleeps more than any human I’ve ever met. I also noticed my maternal instincts with that child are beyond ridiculous. Do this! Don’t do that! Want me to cut up that peach for you? (it happened) Here’s breakfast reheated for you that I made 3 hours ago… (see sleeping issues above)

I love seeing her grow. Overnight she went from a huge brat high school kid to being a slight brat college young woman. She’s still the baby of the family. One that likes to remind me that I’m crossing an age milestone soon and that she’s only turning 20 this year.

I like to give her a super hard time (oldest…what what!) but I’m seriously so proud of what she has become, who she is and what she stands for. That mouth of hers has defended 1M+ people…

Some photos from last weekend…

rain, rain, go away…


napping puppy paws

so glamorous…getting up close and personal with some conditioner




Cheers to a long weekend!

FIRST OF ALL….GO VOLS!!!!!!!!! Let’s do this.

Not so patiently waiting for little sister to get here so we can head to the lake…LONG WEEKEND!

It’s not like I’m watching the work clock or anything…I just want to be doing THIS again ASAP.

Making my “famous” huervos rancheros this weekend! Super easy and delicious…score! Not so much ‘merica, more Ole! but this lady doesn’t care…

via pillsbury

Huevos Rancheros Tarts


  • 1 can reduced fat crescent dinner rolls
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon kosher (coarse) salt
  • 6 eggs
  • 4 tablespoons chopped fresh cilantro
  • 1 can fat free refried beans (veg!)
  • 1/2 cup crumbled queso fresco cheese
  • Avocado slices
  • Salsa


  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 6 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
  2. Sprinkle oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
  3. Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  4. For each serving, place about 1/3 cup beans on plate with egg tart. Serve with salsa, cheese, avocado slices and cilantro.

Things I’m Loving…

This nail polish which currently cloaks my fingers and toes…

opi – suzi says feng shui

Chambray that takes you from summer to fall effortlessly…

j.crew – on sale

Anything that has beets in it on or it…LOVE BEETS.

from burger up

A fantastic peach/pink (& affordable) lipgloss that I wear every single day…

Revlon ColorBurst Lip Gloss in Peony