17 Ready as I will ever be

Whatever happened to the lazy days of Summer?



I often fool myself, thinking things will finally slow down and I’ll find a few extra hours in the day somewhere, but there are always to-do lists that need doing and projects that need completing, and I rarely seem to sit down anymore. Know the feeling?

Come to think of it, I can’t remember the last time I actually sat and read a book cover to cover, and consider it an accomplishment if I can thumb my way all the way through the latest issue of Country Living magazine. When did life get so busy?

Perhaps it has something to do with spending many of my hours in here…



Calling myself a former reluctant cook would be an understatement. Up until a year ago, my kitchen was for two things: cereal and a bowl of milk. You had to drag me into the kitchen, and even then I’d probably just rearrange the fruit bowl and then sit on the countertop and watch my husband cook dinner.

These days, every meal we eat is prepared from our own kitchen. We never eat out. I like knowing exactly what is going in my food (something you have no control over when you’re at a restaurant). And when we do cave and eat out (three times a month, tops) I always seem to get a stomach ache afterwards.



Since it’s been so hot here lately, I’ve been looking for quick delicious pick-me-ups that are cool and refreshing during the sweltering afternoons in our non-air conditioned home.

Are you ready for this…

Peanut Butter Bomb Smoothie for Two

via Oh She Glows

I think it should be called The Bomb Diggity. It is super creamy and satisfying, and really hits the sweet spot.

I should point out I haven’t made the peanut butter crunch balls. I just make the smoothie for Adam and I, and we are always satisfied with how it comes out. Also, I use almond butter instead of peanut butter. Just a personal preference. You can find it at Trader Joes.

Peanut Butter Bomb Smoothie for Two

For the smoothies:

• 2 cups almond milk
• 2 large frozen ripe bananas
• 1 tbsp chia seeds
• 3 tbsp natural peanut butter
• 1/4 tsp pure vanilla extract
• ice, if desired
• Peanut butter crunch balls (below), crumbled on top

For the peanut butter crunch balls:
(yield: 19-20 mini bites)

• 1 cup rolled oats, ground into flour (or use 1 cup + 2 tbsp oat flour)
• 1 tbsp packed brown sugar
• 1/4 tsp fine grain sea salt
• 3 tbsp natural peanut butter
• 2 tbsp pure maple syrup
• 1 tbsp almond milk
• 1/4 tsp pure vanilla extract
• 1/4 cup rice crisp cereal

1. In the blender, grind the rolled oats into a flour or just use oat flour. In a food processor, process together the ingredients for the crunch balls (except for the rice crisp cereal). Adjust to taste. If batter is dry, add a touch more liquid. Stir in the cereal and form into tiny balls. I made about 19. Store leftovers in freezer.

2. In a blender, add the smoothie ingredients, except for the crunch balls, and blend until smooth. Add ice if desired. Pour into two glasses and top with crumbled crunch balls. Serve immediately with a spoon!

=====  Yumm!!  =====

In the meantime, we are getting ready to sell at our favorite vintage market tomorrow…



We missed last month’s show, so we have a bounty of goods like you can’t imagine! I’ve been stockpiling this stuff to the rooftops. I just hope we can fit it all in our truck.



If you’re in Southern California, I hope you can come out to the market tomorrow, it’s going to be a sold-out show with many wonderful vendors.

It’s held on the 4th Sunday of every month.



I’m bringing a large, floppy hat, 95 spf sunscreen, a mister bottle, and a cooler filled with ice for dipping my toes to help stay cool.

Our space is G-15, along Oxnard Blvd. If you see us, please stop by and say Hi!



Wishing you a wonderful weekend!

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