yumyum mulberries

we had tons of these fall in our yard a few weeks ago. the mulberry tree growing in the yard behind us hangs over into our yard too. SCORE!!! i was really excited to pick a bowl full for them, so much so, that i got the ladder out to pick some from the higher branches. AND, i'm afraid of heights. Eeeeeeeeeeeeeeeeeeeeeeee!!!!! boden loved them but L not so much. he happily ate her portion and then some. i love picking fresh fruit with the kids. we have a lemon tree, a loquat tree, a satsuma orange tree, and now these delicious mulberries growing in our yard. well, technically the mulberries are in our neighbors yard but we get to reap the benefits :) and soon when we get chickens they will be so happy to eat them too as their coup will be right under those branches. i would love to get a peach, pear and a fig tree going and maybe strawberries and blueberries to. yumyum!!!!  

NEW...rectangle box drop earrings

pale icy seafoam box drop earrings

dark turquoise box drop earrings

champagne box drop earrings

acid green box drop earrings

all of these earrings above are made with these amazing glass beads hand made in ghana by indigenous folks that have done it for many many years. they are made of crushed glass bottles. they have an old world feel to them unlike commercial beads. i love them so much. more colors coming soon. 

chartreuse grow horizontal neckpiece

it's so exciting to bring new designs to life when they have been tumbling around in my brain for months and months. this is one of them.....the chartreuse grow horizontal neckpiece. this piece was inspired by my new found love of running and all the new green growth of spring in the neighborhood. It has been such a beautiful experience to witness this at a much closer proximity than ever before.

dreamin' of the long road...

malimish

i have been reading more and more about families that travel full time. when i heard about this concept i was floored and it lit a fire in my heart. it makes me want to sell our stuff, rent out the house and scoop up the hubs and kids and hit the road to travel the world. these two little ones are going to be all grown up before we know it. i want to experience all the good stuff with them and with chris too. what a game changer it would be to actually be together more time than less, to splash and swim in many many beaches, and eat our way around the world throughout all sorts of country side.  we could world school the kids, as they say. what a colorful & life changing few years it could be. my parents instilled in me the love of long road trips and family travel long ago and learning about these full time traveling families has sparked a passion in me that i can't shake. to be continued....but don't worry i'm not going to up and quit my jewelry gig any time soon!!!! :)

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peanut butter pie

CRUST

1 sleeve graham crackers

4.5 Tbsp melted coconut oil

PIE

12oz firm silken tofu, drained

1/2 cup creamy salted peanut butter

1/4 cup agave nectar or maple syrup

1 14oz can of full fat coconut milk....chilled overnight----You want the cream and liquid to remain

separate, don't shake the can

3-5T powdered sugar

1/2 tsp vanilla

CHOCOLATE GANACHE TOPPING

1 cup semisweet dark chocolate

1/3 cup non-dairy milk

Instructions

preheat oven to 375 degrees F and lightly oil a glass pie pan.

add graham crackers to a food processor and process almost fine. a little texture is ok, just remove any large pieces. add melted coconut oil and pulse to combine. add to greased pie pan and press to form crust. bake for 10 minutes or until golden brown. Remove and set aside to cool.

add tofu, peanut butter, maple syrup or agave to a blender, blend until smooth.

next, scoop out the cream of the coconut milk with powdered sugar and vanilla then whip into whipped cream in a large, chilled mixing bowl. whip for a couple minutes until it gets thicker.

fold the peanut butter/tofu mixture into the whipped cream.

pour filling over crust and put in freezer to chill. let it remain in freezer for one hour and prepare your ganache.

add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. pour warmed milk over chocolate chips and let sit for 5 minutes to melt. stir. spoon ganache onto pie and spread quickly.

top with crushed, salted, roasted peanuts and put in freezer. 20-30 minutes before serving, remove from freezer and serve. 

this is the most delicious pie ever. at least in the top 5 I've ever had. it is seriously so good :)) try it you won't be disappointed. here is the original recipe from minimalist baker. it's the best food blog around.