It’s no secret that there are about a million and one young people in Nashville trying to “make it,” whether that’s as a singer, songwriter, or a performer. And there are tons of successful songwriters who you will never even notice, because their music is sung by the really big big shots. At only 20-years-old, Meghan Trainor (high five on spelling of your first name!!) has taken a step from songwriting to performing with today’s release of her first single, All About That Bass. The song is catchy, and definitely the perfect fun summer song. Mostly, I just love her voice. It’s unique enough that she doesn’t have to live in the songwriter world for the rest of her career if she doesn’t want to. Can’t wait to see what else she comes up with. Enjoy this fun, summery video! Happy Monday!
There are a few colors I’ve been really into, but mint might be the favorite among them. Here are a few of my recent favs! Click each image to be directed to its original page.
First of all, this adorable necklace from Tiny Hands is SCENTED! And, did I mention, adorable? I would wear it forever except then I would probably eat more ice cream than I already do.
Who doesn’t love chevron these days? I’m loving this sweet little dress from Style Gather.
Oh hey, J Crew! I don’t always love your stuff these days, but this belt would go with oh so many things… yes please!
Of course, a tote. I somewhat desperately need one, and this non-neutral from Robert Matthew Fashion would go with just about anything.
Gotta represent my favorite store – the good ol’ Banana. These soft wash shirts are SO COMFORTABLE and I love it in this color. Can you say summer, or what?
Last but not least, I would love this bathing suit from Victoria’s Secret for my delayed honeymoon coming up in August. However, I’m not so sure it would look quite like this on me… mostly because I’m pasty, of course. Not at all because I’m a perfectly normal, curvy size 6…
And that’s a wrap. Do you have a favorite summer color this year?
…Is not like this, thankfully, in spite of my love of Sherie Rene Scott and The Last Five Years.
However, it’s off to a great start! The weather has been hot then cold then rainy, and I have yet to spend a weekend here, however I have already begun the exploration of good restaurants and great shopping, with much more on the horizon.
I am without my computer charger this week, so I can’t promise many photo updates (other than a few iPhone shots here and there), but I CAN promise to keep you posted on my settling into Columbus, as well as my wedding planning in the final weeks. 19 days to go!
Oh yes, you read that right – Watermelon Margaritas.
I took this recipe from one of my favorite blogs, Jenny Steffens Hobick’s Everyday occasions. However, I must admit, that when we made them, we pretty much just threw frozen watermelon, tequila, triple sec, and a little lime juice in the blender until we liked how it tasted. And let me just say it tasted GOOD. How can you go wrong with that?
And did you know that one watermelon produces A LOT of watermelon chunks? Just be warned. This makes a whole lot of watermelon margs :)
Here it is… a new recipe that my mom made on the 4th of July weekend! Quite tasty, if you ask me…
BLUEBERRY FRENCH TOAST BAKE
1/2 c. all-purpose flour
1 (3-oz.) package cream cheese, cut into 1/2 inch cubes
1 1/2 c. milk
1 T. sugar 1 c. fresh or frozen blueberries
1/2 tsp. vanilla 1/2 c. chopped nuts
1/4 tsp. salt Powdered sugar
6 eggs Blueberry or maple syrup
10 slices (1 inch thick) French bread, cut into 1 inch cubes
Generously grease a 2 1/2 quart casserole or 9 x 13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400°. Uncover and bake 20-25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup.
Yield: 8 Servings.
Nothing like a tasty breakfast out on the patio…
And a perfect place for the dog to sleep…
Summer officially begins when I start craving fruity desserts. Since living in the south, rhubarb has been scarce. But Roomate K and I were able to hunt some down :) She made a fabulous pie, and I made Strawberry-Rhubarb Cumble (thanks for the recipe Annette).
Is it summer for you? Here’s what you’ll need to make this summertime dessert:
3 cups strawberries
3 cups rhubarb
1/2 cup brown sugar
2 tablespoons orange juice
1 1/2 tablespoons corn starch
3/4 cups quick rolled oats
1/4 cups wheat flour
1/4 cups brown sugar
1/2 teaspoon cinnamon
3 tablespoons soft margarine
Just mix up your filling, pour it in a well-sprayed 13×9 pan, top, and bake at 375 for 30-40 minutes (or until fruit is tender). Enjoy!!!!