The musings and opinions of a woman who is entering her next half century and how it affects her, her family and friends. Come on along for the adventure and the ride!
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Wednesday, March 25, 2015
Angelina Jolie, BRCA and Saving Lives
Saturday, March 21, 2015
DIY: Flip Flop Wreath
Nothing says Welcome Summer like flip-flops!
Gather:
- 7-8 Colorful pairs of Flip Flips – check the dollar store, use varied sizes too!
- Silk flowers
- Hot Glue
- Plain Wreath
- Decorative flat beads/stones
Practice with your layout before you glue anything on. Once you have everything where you want it THEN start gluing. Hang on your front door!
pic via pinterest
Friday, March 20, 2015
Let's Cook! Key Lime Cake

Key Lime Pound Cake with Key Lime Cream Cheese Icing
- 4 sticks butter, that’s 1 pound, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour
- 1/2 cup fresh key lime juice
- 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
- 4 teaspoons key lime zest, minced
- 1 teaspoon vanilla
- Preheat oven to 300°. Cover inside of 10 inch tube pan with non-stick spray. My pan is 10 1/2″ and it’s just fine. Set aside.
- Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy. Add the sugar and again beat well for at least 5 minutes. I use a stand up mixer and beat the mixture 10-15 minutes. I don’t like a “grainy” cake.
- One at a time add the eggs and beat only until the yellow disappears.
- Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk. Begin and end with flour. Beat well but just enough to incorporate all ingredients. You don’t want a tough pound cake!
- Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
- Bake for 1 hour and 45 minutes or until cake tester comes out clean.
- Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.
Key Lime Cream Cheese Icing
- 8 ounces cream cheese, room temperature
- 3-4 tablespoons butter, room temperature
- 4 cups confectioner’s sugar
- 1/4 cup freshly squeezed key lime juice
- 2-3 teaspoons key lime zest
- 1 teaspoon vanilla extract
- Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
- Add confectioner’s sugar and beat well until completely smooth and fluffy.
- Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
- Ice cake.
This makes quite a bit of icing. After icing the entire pound cake I fill the middle hole with the excess icing. When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.
Monday, March 16, 2015
Journey into Abstinence : Protein Shakes & Healthy Snacks
I am so excited to present these great shakes to my blog followers!
Are your kids starving when they come home from school?
Do they need some pre-practice or post-game nutrition?
Do they need a healthy pick-me-up?
Do they grab sugary cereals when they wake up in the morning?
Better yet, are you looking for an easy way to get more healthy proteins into them (without adding on the sugar or unhealthy calories)?
Why give them processed, unhealthy snacks?
I definitely have something for you!
You need to try Arbonne's excellent protein powder!
It tastes great, mixes easily, comes in vanilla or chocolate and provides 20 g of protein per serving!
Arbonne Essentials are plant- powered nutrition! (Pea protein)
This stuff will support your health and is vegan and gluten-free certified!
Our protein is good for your whole family and good for you!
Ask me how you can earn amazing discounts on our excellent products.