Friday, December 6, 2013

Colored Leggings

 The fun things about this outfit:
Sweater - Thrifted, Leggings - H&M, Necklace - Gift

Well I have to say, I'm in love with these leggings. 
I never thought I'd be a colored legging type of girl, but H&M proved me wrong.
And I was pumped to pair this slouchy thrifted sweater with them!

Anyone else out there a little scared of colored leggings?
Share a link with how you pulled them off!

Ephesians 3:14-19
 For this reason I bow my knees before the Father, from whom every family in heaven and on earth is named, that according to the riches of his glory he may grant you to be strengthened with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith—that you, being rooted and grounded in love, may have strength tocomprehend with all the saints what is the breadth and length and height and depth, and to know the love of Christ that surpasses knowledge, that you may be filled with all the fullness of God.

Wednesday, December 4, 2013

Wordless Wednesday: I'm Wearing a Scrunchy

The fun things about this outfit:
Scarf - Gifted, Jeans & Shoes - Old Navy, Earrings - Thrifted

Yep...that's a scrunchy in my hair... Thank you '80s!

John 6:35
Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.

Monday, December 2, 2013

Deviled Eggs? Yes Please!


Well Naomi is off gallivanting around the country (well the west coast anyway), 
so she asked me to share a recipe with you today! I usually share recipes on my blog 
My Wholesome Home, so it's fun to be posting for you over here today.

Deviled eggs are one of our ABSOLUTE favorite holiday snacks. 
I suppose they don't have to be limited to just holidays, but that's when 
we seem to make them the most. The best part is they're super easy.

Deviled Eggs

1. Boil your eggs. (I cook mine for 8 1/2 minutes after the water starts boiling)

2. After peeling eggs, put in fridge for at least 1/2 hour to chill.

3. Slice eggs in half and gently pop out centers into bowl. Set whites aside on a plate.

4. Add approximately 1 Tablespoon mayonnaise per egg yolk, a squirt of mustard, and a dash of paprika to bowl.

5. Use and a hand mixer to combine.

6. Keep adding mayonnaise, mustard and paprika to taste. The mayonnaise is what helps make the yolks smooth, but be careful not to add to much so they don't become watery.

7. I learned this handy trick from my sister-in-law. Scoop yolk mixture into a Ziploc baggie and cut a corner. Use the bag to squeeze the yolks equally back into the whites.

8. If desired, add a dash more paprika on top.

9. Serve and enjoy!

Feel free to hop over and check out the rest of my tasty recipes! Happy Monday, and safe travels to Naomi as she heads home.

Note from Naomi: I switch up the amount of mustard and mayo. 
I'm pretty much a I-hate-mayo kind of girl, so I try to not add too much. 
Play with the portions and see what you like. 
***I add bacon sometimes too!

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