Georgia weather during the summer to fall transition? Should I describe? Okay, I will. Picture nice balmy afternoons with just the right amount of sunshine to cloud ratio, cool evenings and colder than a witches broomstick mornings. Wow! This morning was a rude awakening that summer is quickly passing into fall. Tis the season to send my kids to school
I’m a texture girl by nature I’ll eat just about anything with a crisp or crunch. Well, just about anything. Granola has always been something I have loved alone or as a topping since I can remember and once I became a mom the term “crunchy mom” was something I couldn’t wait to embrace. After all, my love for my children and my love for granola go hand in hand. I could use some emojis here to follow my sentences with facetious explanation.
Frozen bananas? Better yet, wait until they are almost fully specked with black dots and eat them OR freeze them? I mean really guys. Who waits that long on a banana? I give up on boiling water as it is let alone wait on a banana to turn almost black. Why wait, one might ask?
It has only been a few short weeks since we have launched “The Plantiful Blonde” and the response from everyone has been amazing. When I get private messages from readers, run into some of you at the grocery store and even chat up moms after school I hear much of the same thing.
What’s a celebration in the south without pecans and sweet potatoes?! This is just one of the recipes that I will be sharing to pay homage to these my new-ish southern roots. Typically, southern food means poundcake, fried chicken, cheese grits, and all things fried. These crispy on the outside and fluffy on the inside vegan,