Posts by Cassie



Posted on Apr 21, 2014 in Lifestyle

flower tulip stock

Thinking…that I should really get up and go cook dinner. But that sounds like entirely too much work. And I’m really comfortable in this chair.

Feeling…excited about meeting Baby J! For the first 2/3 of my pregnancy, I was feeling so rough, that I admittedly struggled to get excited, but now that I’m feeling a bit better, I’m starting to get so excited to meet my daughter. Crazy excited. 48 days until my due date!

Watching…Stanley Cup hockey, of course. Go Hawks!

Excited…for our baby shower this weekend! I’m so excited to see my family and friends.

MissingUpland Wheat. Margaritas. Gin and tonics. Basically, all the boozy things I like to drink when the weather is warm.

kittyface sookie

Reading…a lot about babies! Switching off between The Baby Book and The Happiest Baby on the Block currently. I also just finished The Womanly Art of Breastfeeding.

Wondering…what kind of parent I’ll be.

Working…on my second cookbook, mostly. I’m deep in the middle of recipe development and writing. When I get sick of that (or can’t stand on my feet to do another recipe), I’m also working on a few cookbook cover designs for my publisher, a few freelance writing gigs, and doing all kinds of stuff for our photography business (right now, it’s sorting through the 3000+ photos we took at a wedding this past weekend). I’m also trying to take a few minutes each day and work on some pre-written posts so BTHR doesn’t go dark after Baby J is here.

Stressed…about the balance between the things I have to do before Baby J shows up (pack a hospital bag, get our will done, finish my cookbook) and all the things I want to do before she shows up (finish the nursery, make more freezer meals, deep clean the whole house). I feel like I’m running out of time.

fish pond stock

Proud…of the collection of recipes I’ve done so far for my second cookbook. Like, really proud. I was proud of my first cookbook, but I think this newest set of recipes is out-of-this-world delicious (and healthy). It’s a really, really great picture of what it’s like on a daily basis in our kitchen.

Wanting…a million dollars to do landscaping and other outdoor projects on our property. We have so many ideas. And such a little budget. Baby steps, I suppose.

Wishing…I had remembered to put sunscreen on before I spent yesterday morning working in the garden. I forgot how powerful Mr. Sun can be!

Eating…cookbook leftovers, nut butter packets (the protein helps me from getting morning sickness on the go), sweet potato fries, green smoothies, yogurt bowls.


Drinkingflavored water, sun tea, and sometimes a virgin margarita (which just isn’t the same).

Loving…fresh flowers, my command center printables, tulips, this lens, open windows, baby kicks, hand-me-down baby clothes, sunshine, warm weather, my adorable pets (who make me laugh daily) and my hard-working, kind, loving and creative husband.

What are you currently feeling, loving, thinking, eating, etc.?

Slim Pickins Lentil Veggie Soup


Posted on Apr 16, 2014 in Food

lentil soup

I’m usually pretty good about menu planning, which means that we almost always have something yummy on the docket for dinner throughout the week. And usually, before we run really low on groceries, I make another menu and head out to the store. But every now and again, life gets in the way (for all of us, right?), and I don’t end up getting to the store before our menu is “out”.  And that’s when I hit up some of my favorite pantry recipes. And this soup is one of those staples—even if our fridge is almost empty and the pantry is looking sad, we almost always can scrape together enough stuff to make a big pot of this vegetarian soup.

lentil soup

I love this soup because it’s kinda impossible to mess up. I have a basic combo of spices and veggies down in the recipe, but really, you can experiment, add and change this recipe without worry of messing it up. And that’s what makes it such a good recipe for when the groceries are dwindling. Add more peppers, put in beans, add some spinach, throw in a handful of rice, add some sliced mushrooms, toss in a bag of mixed veggies—it’s pretty much always going to turn out. Which makes this not only a great dish for when your kitchen isn’t full-stocked, but also for cleaning out a fridge that is stocked with some not-so-perfect produce. In fact, I save our sad little baby celery stalks (you know, the ones from the middle of the bunch that are mostly leaves) just for using in soups like these.

lentil soup

If you haven’t done a lot of cooking with lentils, I highly recommend stocking them in your pantry. They are a cheap and healthy source of protein that work really well in soups like this because they have such a mild-flavor. Depending on the type of lentils you buy and how long you cook them, they can either completely dissolve into a creamy, mashed consistency, or, like these brown lentils I use here, keep their shape a little bit. They have a really nice “chew” that I think us carnivores can appreciate in vegetarian dishes. You can leave this soup in tact, or do what I did, and blend up a few cups of it to make the base creamy and thick.

Yum! Enjoy. I promise I’m going to the grocery store today.

Slim Pickins Lentil Veggie Soup

Cook Time: 45 minutes

Yield: 8 servings

This hearty, flavorful vegetarian soup is a great option for when there are slim pickins in the pantry. Serve it with a big hunk of whole grain bread and you've got a dinner that is full of a complete vegetarian protein (and darn delicious)!


  • 1 tablespoon olive oil
  • Pinch of red pepper flakes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 large stalks celery, diced
  • 3 large carrots, diced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth
  • 1-14 ounce can diced tomatoes
  • 1-7 ounce can mild diced chiles
  • 1 cup brown lentils
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste


  1. In a stock pot or Dutch oven, heat the olive oil over medium-high heat. Add in the red pepper flakes, onion and garlic, and cook until tender and fragrant, about 3 minutes.
  2. Add in the celery, carrots, and bell pepper. Continue cooking until vegetables begin to soften slightly, about 10 minutes.
  3. Add in the vegetable broth, diced tomatoes, diced chiles, lentils, cumin, oregano, bay leaves, salt and pepper. Bring to a boil, reduce heat and simmer until lentils are tender and the veggies are tender, about 30 minutes. Remove from heat, discard the bay leaves, and serve.
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  • Feel free to adjust and change the recipe to fit with whatever veggies you have kicking around. It’s really hard to mess this one up!
  • I almost always try to keep canned diced tomatoes and canned diced green chiles in my pantry. They’re a great addition to soups and casseroles to add flavor.
  • We always have big zip-top freezer bags full of diced bell peppers in the freezer from our garden. But even if you don’t have a garden, freezing peppers in the summer (when they are cheap at the store or farmer’s market) is a great way to save some cash on winter and early spring produce—and it means you always have something to put into a veggie soup when your pantry is empty.
  • If you want a thicker, creamier soup, remove two cups of the soup after cooking, puree until smooth and the stir back into the soup.

What are your go to recipes when the pickins are slim?

Our Grocery Budget is $800 (and Why We’re Okay With It)


Posted on Apr 15, 2014 in Food


For years, I’ve been trying to squeeze dollars and cents out of our grocery budget. I’ve seen all the super saver blogs out there where dedicated couponers feed their families of six for $200 a month (and a lot of them even do it with relatively healthy foods). For the longest time, I beat myself up about not being able to hit a lower total at the end of the month. I tried different challenges and tricks and coupons to hit a lower monthly grocery bill. And while it would work for short term, we always bounced back eventually to our big, hefty grocery budget once our pantry was bare and our palates were bored.

Honesty time, for our family of two, we consistently spend around $800 a month on groceries alone, and we live in a very low cost-of-living area of the country. And, often, we spend a bit more than that. In fact, in 2013, we spent exactly $10,951.32 on groceries—just over $912 per month We might eventually be able to lower that budget once our hobby farm is a bit more robust (we’re planning on adding animals next year—bees, goats and chickens!), but for now, we’re hovering around $800 per month—and if we didn’t garden and preserve food, it would be a heck of a lot higher.


For years, I’ve been ashamed of our total. I know some folks would absolutely have a heart attack if they spent that much money on groceries in a month (although, admittedly, in some areas of the world, it’s a reasonable—or even small—total). It always felt a little dirty to know that we had that big, cushy line in our monthly budget. But over the past year, I’ve come to accept our grocery budget is what is it is. And be okay with it.

From the outside, it can seem like that high of a total is the frivolous spending of two people who are financially blessed (which we are). Or the uneducated spending of two people who don’t menu-plan, buy tons of convenience foods or don’t shop sales (none which are true—we are still definitely aware of which stores are, uh, pricier than others—I’m looking at you Whole Foods). But what that total actually is, is a reflection of the lifestyle of two people who freaking love food.


My grandfather had a lot of good-to-remember catchphrases when he was around, and the one that is the most fitting here is this: If you want to know what’s important to someone, just look at where they spend their money. And the truth is, food is vitally important to Craig and me. Not just from a nourishment standpoint, but as a hobby, a career, a type of health insurance, and a bonding-experience. Sure, we could probably feed our tiny family for a couple hundred bucks a month, and satisfy the basic nourishment category, and we have during tight times in the past, but in doing that, we lose all the other wonderful things that we love about shopping, cooking and eating food. Yes, I could sufficiently feed us healthfully by making beans and rice every day. But it certainly wouldn’t be fun for us. And right now, we are fortunate enough to have the room in our budget to account for fun. And our fun is our food.

tomato ombre bread

It’s taken me years to accept that it’s okay to put money into something that is important to us, even if it means taking money out of areas that aren’t as important to us—and maybe are important to others. Our monthly entertainment budget is a whopping $20 a month (no going out to eat or going to see movies for us). We don’t have cable anymore. We don’t have a gym membership. It takes us years and years to save up to go on vacations. But what we do have? A really healthy, comfortable grocery budget that brings us joy each week. A budget that is cushy enough that we feel like we can buy all the organic, local and healthy food we want. A budget that makes it’s so much fun to go grocery shopping each week (seriously, it’s such a fun outing for us).

This isn’t me saying that food should be that important to you. Maybe it isn’t. And that’s totally cool. Maybe you don’t get giddy when you walk into the local health food store (Craig and I do). Maybe you don’t get excited to plan your menu every week (I do). Maybe going to the farmer’s market isn’t a social event for you (it is for us). Maybe your family celebrations don’t revolve around good food at the dinner table (ours do). Maybe you haven’t watched every single food-related documentary on Netflix (I have). For you, what is important might be a different category in your budget—eating out, traveling, shopping, seeing movies or plays.

But what I am saying is that I’m coming out of hiding. I’m stopping shaming myself for spending so luxuriously on food. Because it’s what’s important to us, and that makes it okay.

lunch egg

In related programming news, I’ve often wanted to (and have a few times) share what I bought when I went grocery shopping. But the few times I did it, I got push-back because of our large budget. And while I hate the idea of making people feel guilty for not having that ability (I never want you to feel like you have to live your life like mine—what works for me may or may not work for you), I always thought it was a fun little look into our everyday lives. And it was something I always loved seeing on other blogs. It’s the foodie equivalent of beauty or fashion haul videos! Would you guys be interested in me bringing that back? I was also thinking about wrapping it into the same post where we share our menu for that week. So you see what we’re going to eat—and the foods we bought to make that happen. You won’t hurt my feelings if you tell me no—it’s entirely possible I’m the only one who is a weird grocery cart voyeur.

And now I’m off to go make a grocery list.

How important is food to you? Do you care to share what your grocery budget is each month? Are there other budget categories (entertainment, shopping, travel, etc.) that are more important to you than food?

How to Plan a Garden


Posted on Apr 14, 2014 in Gardening

As I type this, I am sitting outside on our deck, basking in the sun of a 75° degree day—Spring has officially sprung, my friends! And as soon as the buds start showing on the trees (well, actually quite a bit earlier than that), I start getting the gardening bug. There is something about all this rampant sunshine that makes me just itch to get outside and get my hands in the soil.

radishes garden

I know vegetable gardening seems intimidating (especially if you weren’t fortunate enough to grow up in a gardening household like both Craig and I were), but I promise, it can actually be incredibly simple. And I can promise you, there are few things in this world as satisfying as producing your own food. I’ve done a lot of “big” things in my life. I’ve won big awards. I’ve worked on big projects for big, important people. I’ve been to big, exciting places. But, to me, nothing is as satisfying as the fulfillment I get from nurturing a plant from seed to plate. Not to get all new age-y on you, but there is something really spiritual about the whole process.

And even if you aren’t as crunchy granola as we are, there are obvious logical benefits to being your own food producer as well. First up, you save some cash. Take fresh herbs for example (something that is a breeze for anyone to grow, even if all you have is a sunny window). A tiny one-ounce packet of fresh basil at our grocery store runs about $2. And there’s barely enough basil in there to make a caprese salad. But you can pick up a packet of basil seeds for about that same price. And that packet of seeds will give you enough basil to eat a caprese salad for every meal from June through October. Plus enough to make all the fresh pesto you’d ever want (and enough to freeze some pesto for use in the winter).

And now I really want a caprese salad.

caprese sticks

Another benefit is that you know exactly what goes into and what goes on your food. Don’t want to eat pesticides? Fine, don’t use them. Want to skip GMO food? Cool, just buy seeds that aren’t GMO. Hate cucumbers with big seeds? Fine, just pick a variety that doesn’t have big seeds (and pick your cucumbers early).

And of course, my favorite benefit—it just tastes better. Better than anything you’ll find at the supermarket.

cucumbers basket

Anywho, enough of me trying to convince you that you need to grow your own food (really, you do). Let’s talk logistics.

I thought that you guys might like a sneak peek into how we go about planning our garden every year. Now, I totally and completely get it that we are blessed with our massive, huge, giant garden and a lot of folks don’t have that kind of space (or don’t want to maintain that kind of growing space). But this process that we go through can work for big gardens (like our garden that is, literally, more than twice the square footage of our house) all the way down to patio gardens. And we should know! Before we made the move out the country, we did five years of container gardening on an apartment patio in the city. And we used the same method for planning out our crops then as we do now.

Let’s get started.

1. Figure out your space.

If you don’t have an already established growing space, you’re going to need to figure out where to put your garden. To grow veggies, you’re looking for a sunny spot—quite honestly, the sunnier the better, but you could get by with as little as 6 hours (during the summer) of direct sunlight a day. You’ll also probably want access to water for those stretches in August when you don’t see a drop of rain for weeks at a time. Good soil makes your life easier, but it isn’t necessary (compost is your friend—make your own or pick up some at your local garden supply store).


I won’t go into how to build a garden from scratch (there are lots of great books with that information—like this one), but I will say that if you aren’t sure if gardening is for you, my suggestion is to start small. Build or buy a single raised bed. Or snag a few large containers from your local home improvement store. I believe a lot of the reason why people get overwhelmed with gardening and give up is because they sign on for too much at the beginning. I get it! The potential of growing all these beautiful veggies can be exciting. And excitement leads to 300 seed packets and a backyard that is completely destroyed—and a gardener that is frustrated and defeated before they even harvest their first tomato. Start small. You can always add more next growing season, but you can never get rid of the bad taste that is in your mouth if you have a bad first season.

2. Figure out what you want to grow.

Now that you’ve mapped out your space, you have to figure out what you want to grow in it! This sounds really simple, but it’s actually one of the most time intensive parts of our garden planning process. In fact, we usually start this way back in December or January for our big garden, but that’s because we cram nearly 200 varieties in our growing space! We pore over seed catalogs and seed review sites to figure out what we want and what will work for us—but you don’t need to do that. Your process can be as simple as heading to the local garden center and looking at their seedlings or seed packets and just picking out what sounds good.


Our lists are pretty complex. We actually study each variety of tomato (we’re only growing six varieties this year—down from 10 last year) and make notes about each one, but your list can be as simple as saying, “Tomatoes, Cucumbers, Green Peppers”. Don’t make it more complicated than it needs to be! If you catch the gardening bug, you’ll eventually get great joy out of spending hours in front of seed catalog. But for now, just pick out some things that look and sound fun.


A bit of advice: you’ll be tempted to grow foods you and your family don’t usually eat. Don’t. It sounds crazy, but I promise, the appeal of the shiny seed packets and the beautiful seedlings are really hard to pass up, even if no one in your family likes cucumbers. Stick to the foods that you and your family really love and enjoy. Not only does it make sure you wont waste any of your hard-earned veggies, but it also means you’ll be more motivated to put the time and effort into nurturing your plants. It might sound romantic and idyllic to grow heirloom tomatoes, but if your whole family hates tomatoes, you aren’t going to be successful. Pick foods that excite you!

Once you have a list of what you want to grow, it’s time to match it up with your space.

3. Plan the space.

There are a few ways to match up your space (which you figured out in step #1) with your plants (step #2), and each gardener has a preference. In fact, Craig and I both do it different ways! Craig likes good ole paper and pencil for planning out our garden. He’ll draw it up on graph paper and draw in the plants using the recommended spacing on the back of the seed packets or seedling tags. I sometimes use this method, too.

garden plan seed packets

I think the pencil and paper plan is perfect for newbies. Folks have been doing it for generations. It’s hard to mess with that!

But, I usually go a little more high-tech. There are numerous garden planning websites and programs out there (some free, some not, some good, some not), but I love the Mother Earth News Vegetable Garden Planner. It’s free to try for 30 days, which is plenty of time to plan this year’s garden. We actually pay the $25 a year for the service because it works so well for us. And no, Mother Earth News doesn’t sponsor me (or this post). Although that would be totally awesome if they did. I <3 Mother Earth News.

I love the Mother Earth News planner because it’s easy to use, it automatically fills in spacing for you (no referring to seed packets), it recommends plants that work well together, and best of all for long-term gardeners like us, it saves your plans from year-to-year. You simply put in the measurements of your garden (or draw in your containers) and then you drag and drop plants from the top bar into your space. It’s fun!

garden plan

My favorite part of the Mother Earth News planner is that once your plan is done, you can print out a handy-dandy plant list reference sheet that tells you how many plants you need to pick up, how to plant them, what spacing to use, and, most importantly, when in your area to plan them. This little sheet is a lifesaver during planting season!

garden plan

You’re garden plan is almost done, but before you dig into the soil, you need to tackle one more thing—timing.

4. Plan you schedule.

Most veggies you’ll want to wait until after the last frost date in your area before planting (there are cool weather veggies—like kale, spinach, onions, peas, etc. that can go in earlier, but not a ton earlier). So you’ll need to know that date! If you’re using the Mother Earth News planner, it automagically fills in that information based on your zip code.

But if you’re going old school with paper and pencil, this chart has frost dates for all major U.S. and Canadian cities. In our area, our last frost date is May 10th, and we usually live on the edge and put our plants out around Kentucky Derby weekend (the first weekend in May, for you folks who don’t live in Kentuckiana).

growing zone map

Before that date, you don’t really want to put anything out in the garden (unless you plan on growing cooler weather veggies, which will be noted on their seed packets or seedling catalogs), for fear of a late frost that nips all your plants. Most of the summer standards—tomatoes, cucumbers, summer squash, eggplant, herbs, etc.—need to stay far away from cold weather.

And that’s it. Your garden is planned! Now you just have to wait until your frost date (which is always hard). Happy gardening!

What fun stuff are you growing in your garden this year?

Strawberry, Lime, Cucumber and Mint Water


Posted on Apr 11, 2014 in Food

strawberry lime water

There is something about warmer weather that makes me want to drink all the flavored beverages ever. Somehow, it seems like plain ole water just doesn’t do the trick when it’s 75 degrees like it did when it was blizzarding back in January. If I’m being totally honest, what I really want is a really cold gin and tonic, heavy on the lime, that I sip on while swinging on our front porch swing as the sun goes down, but I’ll have to wait for that kind of beverage until June.

strawberries, cucumbers, lime, mint

For now, I’m getting my fill of fun, flavorful drinks by consuming a ton of naturally-flavored waters. I know, I know. You can buy flavored waters (both regular and sparkling) at the grocery store for almost nothing, and it’s so much easier than making your own. You’re right, it is so much more convenient to just snag a bottle or two off the shelf, but I love being able to customize my own combinations. I love knowing exactly what I’m drinking. And I love seeing this beautiful jar of deliciousness sitting in the fridge. It’s like a work of art!

strawberry lime water

Even though I was a water-drinking expert pre-pregnancy, I’ve struggled a lot with staying hydrated throughout my pregnancy because the taste of water (even filtered water) really didn’t agree with my pregnancy tastebuds. Flavored waters have been a lifesaver over the past eight months.

Water is important all the time. And it’s important throughout an entire pregnancy. But it’s especially important in the third trimester, when dehydration has been shown to trigger preterm labor. If I can keep Baby J growing inside for a bit longer just by getting my fill of water each day, I’m going to do it! Plus, staying property hydrated during the third trimester helps keep me from retaining water—no swollen feet or ankles for me (yet).

strawberry water

What I’ve been doing is filling up a half-gallon Mason jar (we inherited ours, but I’ve seen these at craft stores—check Michael’s and Hobby Lobby) with my water flavorings, ice and water in the morning, with a goal of getting through it twice in a day. That’s roughly 120 ounces of water, or 15 glasses, a day. The flavoring fruits, veggies and herbs will easily get me through two jar fill-ups and still keep their flavor. And in fact, I usually use them for two or more days. Basically, when they lose their flavor, I toss them in the compost and start over with a new combo. But until then, I just keep on filling it up!

strawberry cucumber water

In this jar, I used cucumbers, lime, strawberries and fresh mint. The cucumber, mint and lime make the water taste so refreshing and bright! And the strawberries just add a tiny touch of natural sweetness. If you wanted even stronger flavor, you could also muddle the mix-ins (mush them up) before pouring in your water. If you do that, I recommend straining the water before drinking—unless you like to chew chunks of cucumber and pick out lime seeds from your water.

This combination is one of my favorites, not only because it tastes yummy, but also because it just looks so darn pretty! I’m (obviously) a visual person, and I really think there is something in my noggin that says, “Hey, that’s pretty, I want to drink that!” and makes it more appealing to me than just regular ole water.


Strawberry, Lime, Cucumber and Mint Water

Total Time: 10 minutes

Serving Size: 1/2 gallon


  • 1 cup sliced strawberries
  • 1 cup sliced cucumbers
  • 2 limes, sliced
  • 1/4 cup fresh mint leaves
  • Ice cubes
  • Water


  1. In a half-gallon jar, or a 2 quart pitcher, layer the strawberries, cucumbers, lime slices, and mint leaves with the ice cubes. Fill jar or pitcher with water. Let chill for 10 minutes, and then enjoy!
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  • I can get 2-4 fill-ups out of one batch of flavorings, but you might want to change out your flavorings sooner for stronger flavor.
  • Feel free to use sparkling water instead of still water.
  • Obviously, the longer the water sits, the stronger the flavor. It’s mild at first, but after a few hours (or overnight) it’s quite strong.

Do you drink enough water? What’s your favorite way to make sure you stay hydrated?