Wednesday, March 29, 2017

Girls Weekend at Round Top, Texas Antique Week

 Sisters, daughters and friend time! Yes it was muddy from a Friday rain deluge. But. we didn't care, not one bit. 

 You know your dog wants one of these doggie campers!

 We came, we conquered, we cluttered. 

 So much eye candy.  It was hard to leave, but we did bring home goodies.  I really don't buy much anymore, it is more about the sun, fun, friends and family time. 

Wednesday, March 22, 2017

St. Patrick is a great saint!

...and Baton Rouge has a great celebration.  Thank you St. Patrick for bringing Christianity to Ireland and for your celebration to the USA.  I have heard that Ireland does not celebrate this holiday quite like we do here in the states. 
My Mom's maiden name is McKee. We gather together every year to have fun and love on each other. 

Hmmm, guess who brought the daffodils??!! 

 Family, friends, crawfish and a little green beer maybe? 

 The group was a bit smaller this year.  My kids and grands were not able to make the long trip. See ya next year, Baton Rouge.  And thanks again for the Abadie's opening their hearts and home to us.

Monday, March 13, 2017

Spring around the house

Even though a slight cold front has hit Texas and a huge snow storm elsewhere around the country, I feel warm and cozy inside with my Easter decorations out and about.
 The Beatrix figurines are my youngest daughter's from the Easter Bunny.  About 25 years ago, one figurine started being placed in her basket each year.  The older girls have their collection at their own homes now.  But, baby girl is letting me "store" hers a bit longer for her. 

 The bunny napkins were a Pottery Barn purchase from last year. 
My Waterford crystal pattern is Araglyn.   I decided to finish out my stemware and thanks to Ebay, I have found some great deals! My first find was three wine glass stems for the price of one compared to  Dillards and Macys. 
 I am in love with my new "little fiddle"! (Fiddle Leaf Fig) Can you love a plant??

Along with my all white bunny collection, I am adding in a few gold touches here and there. 

 So, turn on all your cozy lamps and kick up the heat if you need to, please stay warm.  If you are in Texas, just wait two days, it will all change.
FYI ---- Round Top, Texas Antique Week trip in two weeks... stay tuned for the fun shopping finds!

Saturday, March 11, 2017

Italian Sub Roll-ups

These are so good.  I had trouble finding some of the Italian meats in Coppell, Texas.
I found the Sopressata in the pre-packaged meat section and found the Mortadella at Trader Joe's. (after I had already made them, so I substituted ham)
Two roll ups are the perfect protein lunch. 
And if you are on a Paleo or Whole Thirty eating plan, these are for you!

 I adjusted the recipe to include my Mom's pickled banana peppers, roasted red peppers from the olive bar at Sprouts and used Italian dressing I had on hand for dipping. How great would these be with olive spread?!

Found on Pinterest


  • 4 Slices Genoa Salami
  • 4 Slices Mortadella
  • 4 Slices Sopressata
  • 4 Slices Pepperoni
  • 4 Slices Provolone omit for dairy-free option
  • Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo
  • Shredded Lettuce
  • Extra toppings our favorites are banana peppers, jalapeƱo peppers, roasted red peppers, and black olives, if desired
  • Avocado Oil or Olive Oil
  • Apple Cider Vinegar
  • Italian Seasoning
  • Toothpicks


  1. Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is:
    • Genoa Salami
    • Mortadella
    • Sopressata
    • Pepperoni
  2. Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.
  3. Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional).
  4. Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possiblroll the stack, pushing in any fillings that find their way out.
  5. When you get to the end, secure the outer meat edges with a toothpick.
  6. To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
  7. Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.

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