I loved the results of the 4th of July cake I made last month, so I decided to do a light blue layer instead of red to in honor of their soon-to-be baby boy. I was kind of wishing they didn't know the gender because I think light blue and light pink would also make pretty layers :)
This probably doesn't look like an easy cake to make, but I promise it is, especially if you're using a box mix and pre-made frosting. The firecracker element to the frosting drizzle isn't as appropriate for a baby shower cake, but I just went with what I knew.
One of my go-to recipes this summer has been quinoa stir-fry. It's just so easy to make, and I love that I can add almost any CSA or container garden vegetable. It also helps that mister I-hate-carbs approves of the protein content due to the use of quinoa.
Today's combination included sweet onions, carrots, and bell peppers. I think sunflower seeds and almonds are essential to this stir-fry.
This weekend I picked the first two bell peppers from my plants and added them the stir-fry, along with Swiss chard from my container garden. From my CSA box, I added carrots and sweet onions. My chard has seen its better days, but the peppers and tomatoes are in full force now.
This past weekend I created a page on Facebook for this blog. There's a blogging group I'd like to join, and unfortunately it's mandatory to have a Facebook page. I love Facebook, but I dislike the idea of having one additional area of social media to update.
I also started a Facebook page for my Milwaukee blog while I was at it. Just recently, I've started to appreciate how handy it is to get updates in my Facebook news feed. In fact, I've starting removing blogs from my Google Reader, because I prefer seeing updates on new posts in Facebook instead.