The best part? Ninja set us up! In fact, when I emailed my date I said, “hi my name is Kristin and my husband gave you to me for my birthday, or your services anyway.” LOL I cannot tell you how excited I am to meet Luke. Luke is a website designer that is going to help me make HoneyBears and SydneyBeans the blog I have always wanted it to be!
I have a confession, sometimes I don’t even use my own recipes because they are so difficult to find and to use. In fact, I tend to only use blogs that have the ability to jump to the recipe and the ability to print out said recipe. My blog doesn’t have those 2 prerequisites 😔, but it will soon!
When I began this blog I had no idea what I was doing and to be honest 8 years later, I still don’t 😂. Although my pictures have gotten a little bit better and my organization has made it easier, I haven’t really done anything different since I started. For those of you that have been with me through it all and for those of you who just started following, I would love and I mean LOVE, to hear what you want!
The reason I have been so hesitant over the years to change anything is I honestly don’t know what I want to do! I became complacent in what I know and the thought of re-branding or even just changing blog hosts is scary and overwhelming! Ninja suggested I start a small list some blogs that I like to read and why I am attracted to them. Great idea! I listed my top blogs and I think what they all had in common was great recipes that were easy to locate and easy to screenshot. However, I also love step-by-step pictures! Especially for recipes that I’ve never done before. I would love both for my blog! A step-by-step guide for beginners and a direct recipe without pictures for those that know how to do it but just want the directions and ingredients.
I was also thinking about having direct links to my Pinterest, Facebook, Instagram, and Twitter! Another thought I had is to put tabs at the top of the homepage perhaps recipes, crafts, tips/hacks and maybe even personal pictures?
What do you think? I would love to hear if you have any suggestions! Please, comment, message me, PM me, or DM me LOL I write my blog for myself but I also write it for you and if I can make my blog more accessible to you, I would love to hear how!
Thank you so much for supporting me over the years and helping me through this new stage of blogging! I’m so excited to see what we can come up with together!
Check out How Was Your Week, Honey? Episode #222 Just Stick It In Me! HERE! Topics: mono, dance photos, first vaccination, blood clots, daddy-daughter time, lost present, SOW, Bennifer and men of the 90s.
Before I had HBear cooking to me was picking up premade chicken Cordon Bleu with a side of Knorr’s Sidekicks noodles. I’m totally serious. When Ninja and I started living together I used my Mom’s weight watcher cookbook and another cookbook that she left me, something about best take out recipes. There was one copycat recipe in there from a restaurant from the States that had a bourbon sauce with pork chops and peppers. I remember I had some bourbon hot sauce and thought I would try it with that instead. Although it was definitely hotter than it was meant to be 😆, it was amazing! It was pretty much became my go to recipe because it was literally the only thing I could cook that wasn’t out of a package. My how things change 😂. This recipe I’m going to share with you today, reminds me of that… Minus the heat 😜. This is an easy one pot dish using mild Italian sausage or hot if you are feeling spicy, peppers, and onions. I made some does basmati RICE to go with it and we loved it! When the girls move out I will make them a cookbook and this recipe will be in it!
Italian Sausage and Peppers
Adapted from The Girl Who Ate Everything
1 tablespoon olive oil
1 pack of mild Italian sausages
1 tablespoon butter
1 large sweet onion, sliced
1 orange bell peppers, sliced
1 yellow bell peppers, sliced
1/2 cup mushrooms, sliced
4 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/4 cup white wine
1 small can diced tomatoes
In a large skillet, over medium heat add the olive oil and brown the the sausages well but not cooking completely through. Set aside to cool slightly, then slice into two-inch slices.
In the same pan, melt the butter and add more olive oil if needed. Add the onion and bell peppers to the pan.
Cook for a couple of minutes until slightly soft but not completely done. Add the garlic, oregano, basil, salt, chicken broth or cooking wine, and diced tomatoes.
Return the sausage back to the pan and cook until sausage is done, covering for a couple of minutes.
This week was pretty regular. The Girls had school, HBear had an orthodontist appointment to get in her spacers in, SBean tucked Ladybug into bed while she was at school designing her idea of an Okanagan house, and she was VERY excited to tell me, “Mommy I can bend myself in half.” 😂
I had a DPAC meeting, a budget advisory meeting, we continued watching the new Mighty Ducks as a family, and I got my new subscription box The Cause Box! I absolutely loved it and love that each item is going to make a difference in someone’s life.
The rest of the week was spent ironing and getting ready for dance pictures! To end the weekend I did a little relaxing and on Monday I realized that my 12-year-old might need just a little help scrubbing off performance make up and fake eyelash glue 😂😂.
