Lyons, PA

Our bedroom

My plants have personality

Masonite squares that our friends and guests help up decorate

Trixie, Jasper, and Al Jolson being watched by their mama Porch Slut

B.L.T. from scratch

A photo collection of a summertime favorite made completely from local ingredients. Local bacon, lettuce, tomato, sunflower oil and eggs to make mayonaise, and bread.  This post is merely to make you drool and wish it was summer again so you could make this. Enjoy!

Summertime Hangout

The Healthy Candy Bar

I never want to buy a candy bar again and you won't either after you make these delicious healthy candy bars. They take a little effort, not much, just a little, and it's totally worth it.


30-35 de-pitted dates
2 cups of oats
2/3 cup toasted coconut cashew butter (or any nut butter you like... almond, walnut, peanut, sunflower seed...etc.)
1/3 cup of agave
1/4 cup sunflower seeds (unsalted)
1/4 cup almonds (unsalted)
1 tsp. cinnamon
1 tsp. vanilla extract
3 Tbsp. wheat germ
2 Tbsp ground flax seed (use a coffee grinder)
1 cup of puffed rice or millet (optional)in the cereal isle
1 or 2 bars of chocolate- I used two 4oz. bars of Ghiradelli 60% Cacao bittersweet because I like a nice a nice thick layer of chocolate (who doesn't)

This recipe is based off of a few different date/oat bar recipes.  The first couple of times I made these I did not use the puffed rice and this past time (the images here) I decided to mix in some puffed rice cereal.

I use my 7 cup food processor which works really well for this. Feel free to cut the amounts in half if you have trouble fitting it into your processor, I just typically make a large batch because I hand a few bars out to friends and family.

Put it all into the processor (except the puffed rice if you are using it) and blend until it creates a nice sticky ball, adjust the ingredients until it sticks together nicely, but it's not too wet. Transfer to another bowl and mix in the puffed rice with your hands.  Line a 9x13 inch cake pan with parchment or wax paper and press the mixture into the pan.  (if you are cutting the amount in half, use a 9x9 inch pan.)

Put in the fridge or freezer for about 20 minutes.  Make the chocolate topping.  Use a double boiler (I don't have one, so I just place a metal or glass bowl over a saucepan of simmering water) break up the chocolate and stir until it is completely melted. Pour over the 'candy bars' spreading to cover the entire pan, place it back into the fridge or freezer to harden for a few minutes.  Bring it back out and cut up the bars to whatever size you like. 

Eat a lot yourself and hand some out to friends and family. They will love you and will never want to buy a candy bar from the store ever again, especially when you tell them how healthy these 'candy bars' are!

Color Film From Minolta

Red Beet Dip

Yes. Yes. Yes. 

Red Beet DIP! This should have been posted back in the summer time. Sorry y'all. I've been a huge slacker the past 6 months. Blog slacker that is. I've been super busy with many other avenues of my life. Working at the B&B, farming at the farm, adventuring, oh and I graduated from my Yoga Teacher Training meaning I know have my 200Hour RYT Certification! (small celebration dance)

OK, back to this post.

Red Beet Dip:

One bunch of red beets (6-9 medium sized beets)

8oz. block of cream cheese

2 Tbsp. of chopped dill

Zest of one lemon

salt and pepper

Chop beets into 1 inch chunks and boil in a pot of water until they are tender when pierced with a knife. Drain. Place into a food processor with the remainder ingredients, salt and pepper to taste. Blend!

Dip some veggies, crackers, spread on toast, or add to a savory dish like scrambled eggs, roasted vegetables, or mashed potatoes.

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