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A Small Town Girl's Secrets for Surviving Life


With the temperature rising, this is the perfect treat for hot days! I love sangria and its really easy to create your own signature drink with a variety of wines and fruits. Use this recipe as a base but feel free to mix things up and experiment with different flavors :)

White Sangria Popsicles

Ingredients

  • 1 bottle  white wine
    (the recipe calls for a dry wine — but I prefer sweet wines! Try Barefoot Moscato,           Franzia White Zinfandel or Hazlitt White Cat Niagra!) 
  • 1/2 cup simple syrup
  • 1/2 cup orange liqueur
  • 2 lemons
  • 2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)

Instructions

  1. Combine wine, simple syrup, and orange liqueur in a large pitcher.
  2. Juice 1 lemon into the pitcher.
  3. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
  4. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
  5. Insert popsicle sticks and freeze for another 2-3 hours until solid.
  6. To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
  7. Eat immediately.



After a nice (computer-free!) beach hiatus, I’m back and hoping to have some more fun posts ASAP. For now, here’s a picture of the beach to remind everyone to take a minute and enjoy life’s simple pleasures…



1. Step-Up With Leg Lift

lace your right foot on a step or bench and put your hands on your hips. Push yourself up until your right leg is straight and you’re standing on the bench. Squeeze your glute to raise your left leg as far behind you as possible without arching your back. Reverse to return to start. That’s one rep. Repeat on the left leg. Alternate sides for a total of 12 to 15 reps.


2. Reverse Lunge With Front Kick

Keeping your abs tight, step back with your right foot and lower into a reverse lunge. Squeeze your glutes as you push down through your left heel and kick your right leg in front of you as you straighten your left leg. That’s one rep. Do 12 to 15 continuous reps, then repeat on the other side, kicking your left leg.

3. Lateral Leg Lift

With your hands on your hips and your feet hip-width apart, bend your knees to lower into a squat. Pause, then stand and lift your right leg out to the side as high as you can. Return to start. That’s one rep. Repeat with the left leg, and continue alternating until you’ve done 12 to 15 reps on each side.

4. Plie Squat Jump

Stand with your legs about two feet apart, toes turned out, and hands on your hips. Rise onto your toes, bend your knees, and sit back, lowering yourself until your thighs are parallel to the floor. Jump off the ground, bringing your feet to hip-width apart and landing softly on your toes. That’s one rep. Continue quickly jumping your legs out and in for 15 to 20 reps.



This is sparkly and summery idea that would be perfect as a manicure or pedicure for the beach, a wedding or any event you want to add a little something snazzy :)

All you need is a nautical nail polish (Try shades of aquamarine or coral) and a container of small flaked loose glitter (so many cool color combos to choose from!) and go to town! Try brushing just your ring finger with the glitter or go to town and do ‘em all up!




This is an awesome recipe when your craving something sweet or looking for something easy (but homemade!) to take to an event. And the best part, NO BAKING REQUIRED :)

Ingredients:

1 16oz package of Oreo cookies
5 cups large marshmallows
4 tablespoons butter


Directions:

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

*Note: While the recipe calls for a food processor (which not everyone has), I think its just as efficient to place cookies in a gallon plastic freezer bag and crush by hand!




I found this bracelet idea while browsing and thought it looked awesome. All you need is some twine (craft stores or walmart sell them in countless different colors) and some hex nuts (from a hardware store or walmart) in gold or silver! The best part is the total cost stays under $5.00!! Other similar bracelets have been sold for between $20 and hundreds of dollars…

Braid the ends for a few inches then alternate which strand the small hex nuts go on for another few inches then braid the other end and know on your wrist!



This is a wonderful vegan recipe I recently discovered. Easy to cook and quite healthy as well :) Enjoy!

For the Sun-Dried-Tomato Linguine:
1/2 lb. linguine 
2 Tbsp. olive oil
2 Tbsp. chopped garlic
1 cup sun-dried tomatoes, quartered
Salt and pepper, to taste

• Cook the pasta in salted water according to the package directions. Drain. 
• In a medium pan over medium heat, add 1 Tbsp. of the oil and sauté the “chicken” strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside. 
• Heat the remaining oil in the pan and sauté the garlic for 1 minute. Add the “chicken” and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper. 
• Toss with the pasta until thoroughly coated. 

For the Pesto:
3 garlic cloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup vegan Parmesan cheese 

• Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste. 
• With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the vegan cheese.

To Assemble:
• Toss the pasta with the pesto, to taste, until thoroughly coated. 

Makes 2 to 3 servings


Note: For those non-vegan meat lovers out there, try tossing in some grilled chicken strips! (Just saute in a pan with olive oil until cooked through!) In addition, if your not a vegan, regular parmesan and a sprinkling of shredded mozzerella makes this dish just as delicious!





I'm just an everyday college girl trying to survive nursing school, employment, love, friendship, and my fair share of cocktails. So here's to sharing all my secrets for style, beauty, dating, drinking, food and being an all around domestic/social budget-friendly goddess/girlfriend/bff. <3


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