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What you will need:
1 Ambrosia apple, thinly sliced
ground cinnamon
brown sugar

Steps to yummy goodness:
1. Pre-heat the oven to 200°F.
2. Line a baking sheet with parchment paper and set aside.
3. Wash the apple leaving the peel on.
4. Slice the apple very thin with a knife or a mandolin slicer.
5. Spread the apple slices onto the baking sheet making 1 single layer.
6. Sprinkle with cinnamon and brown sugar.
7. Bake for 1.5 hours, flip the apples over, and bake for another 1.5 hours.
8. Let cool completely before storing in an air tight container.

.:Side Notes:.
For a crunchier result, turn the oven off and keep the apples inside for another 1/2 hour or so. The thicker apples may just be chewy and only slightly crunchy, the thinner will be very crunchy.

Store the chips in an airtight container for up to 1 week.

If you can’t find Ambrosia apples the following ones work just as good:
– Fuji
– Gala
– Honeycrsip
– Pinklady
– McIntosh
– Granny Smith


There are friends. Then, there are best friends. According to “Grey’s Anatomy’s” Meredith Grey and Cristina Yang, they’re your person. The one who, “if I murdered someone, I’d call you to help me drag the corpse across the living room floor.” You’re so much more to me than any of those titles can express. As I’ve matured throughout the years, I’ve come to the conclusion that good friends with good hearts serve an incredibly important purpose in our lives, going above and beyond what we give them credit and appreciation for. The family we choose. You’re one of those. The day we met, I knew that you were going to play an important role in my life. What I had no idea of was that you would join the cast of my life with a starring role.

First, I need to say thank you. Thank you for always coming to my locker to check in before class during high school. Thank you for letting me control the music on road trips. Thank you for sharing your family with me, and addressing my family as if you were born into it. Thank you for patiently listening to the physical embodiment of a broken record when I complain about the same boy I’ve loved since senior year. Thank you for tagging along on every doctor’s appointment, grocery run, and trip to the post office, just because you know that I hate doing things alone. Thank you for not thinking twice before dialing when I text you “please call me.” Thank you for never saying no to a coffee date. Thank you for never giving up on me. Thank you for being my better half.

We don’t share the same genetic makeup, but after all the sleepovers, heart-to-heart conversations, shopping until our bank accounts cry, and swapping clothes so often that we don’t know what belongs to whom, how could I not consider you family? We have shared some my fondest memories together, and I wouldn’t want them to feature anyone but you.

You’ve been with me on my best days, and loved me on my worst. You know how to make me laugh when all I want to do is crawl into a hole and die. Picturing sitting in my car with you in the passenger seat makes me long for summer, where we spend three months together doing all of our favorite things. You’ve seen me naked, done my makeup, and warned me before making a poor decision. Being away from you for extended periods of time makes me feel incomplete. You are a piece of me that I am not quite whole without. You taught me that blood doesn’t make a family; love does.

You know me better than I know myself, which is both amazing and terrifying. You make me realize I’m enough for this world, and that means more to me than I know how to express in the limited words that make up the English language. You remind me that I am more than my mistakes, and you keep me grounded when I spiral out of control. You’ve helped me carry my burdens along with your own, even when the universe comes down on you full force, way harder than you deserve.

You’re the one I come to for the truth if I think my new dress makes me look fat, and I know you’ll be honest. I trust you with my whole heart. You know the gory details about every boy I’ve ever crushed on, every professor who was an absolute jerk, and every fight I’ve had with my mom. I wouldn’t make it in this life without someone who already understands and listens to every thought going through my head and each thing I seriously over think, even when you know, though you don’t say, it won’t matter in a week.

With all these affectionate things being said, don’t forget our fights. The few we’ve had were very real. We still don’t see eye to eye on some events of the past, but I never told my mom about it because there was no need to make her choose a side between me and her “second daughter.” We have learned to move forward, because the love we have for each other overwhelmingly outweighs any disagreement we’ve had, and always will.

Through all the tears and laughs, I don’t think that anything the world has to offer could seriously come between us. You go to a different school than me now, and college has rudely gotten in the way of our routine of spending every waking moment together. Since we met, we’ve grown separately without growing apart. Neither of us are the same person we used to be all those years ago. Even so, we’ve pushed each other to our limits and you’ve given me the courage to keep going and do things that make me happy. we lean on each other when it’s been a bad day and all we want to do is to snuggle and indulge in whichever show the other is currently watching unceasingly and unabashedly for comfort (it’s the little things). Having you as my co-pilot on this crazy ride called life has been frustrating, exciting, slightly concerning, absolutely insane, and something I don’t know how I would live without, and I don’t intend to find out.

I’ll conclude this letter with a quote from every basic, white girl’s favorite musical, “I don’t know if I’ve been changed for the better, but because I knew you, I have been changed for good.”

Love you forever,

Your sis

I did not write this lovely letter but I can relate to it on so many different levels and decided to share it. The original blog post can be found here .


What you will need:
2 quarts 100% apple juice
½ cup brown sugar
1 apple, unpeeled and cut in half
1 small naval orange, unpeeled and sliced into ¼-inch slices
2 tsp. whole cloves
2 cinnamon sticks
½ tsp. freshly grated nutmeg
½ tsp. allspice


Steps to yummy goodness:
1. Carefully insert the whole cloves into the apple on both the flesh and skin sides.
2. Heat apple juice over medium heat in a large pot or dutch oven.
3. Once heated, add the brown sugar and stir to dissolve.

4. Add the remaining ingredients and bring to a simmer and let simmer for 20 minutes.

5. Promptly remove the apple halves, orange slices, cinnamon sticks and any clove remnants from the pot.

6. Let cool but still serve while warm.

.:Side Note:.

You can make a big batch of this and keep it in the fridge to warm up again later or serve as a nice cool drink.

If you’re into garnishing your drinks try adding apple chips to the rim or a cinnamon stick in the glass.

If you want to make this an alcoholic Autumn drink try adding any of the following.
Cinnamon schnapps
Grand Marnier
A nicely spiced rum, I suggest Captain Morgan Black Spiced Rum or if you can find it Kraken Blacked Spiced Rum

Say goodbye to shoe laces…..

Because I found a great product that makes any pair of shoes with lace holes easy to slip on and they’re amazing.

They’re called Hickies and I stumbled upon them late one night when I was doing some internet window shopping.


As many know my son has autism so shoes with laces can be rather frustrating for him. We’ve tried those twisty laces but they never seemed to last long or really do the job as good as they should. Shoes with velcro straps were starting to be out of the question as well since many of them are well ugly and the velcro straps quickly wear out meaning yet another shoe shopping trip in which both my son and I will just be miserable.

So when I saw this product I thought “Why not give them a try?”

They were reasonably cheap even with the currency conversion and shipping. Three pairs costed me just under $40 and that included a free pair with one of their bundle deals  as well as shipping cost. Now you may ask why buy so many for just trying a product, simple answer is  I wanted some for my favorite pair of runners too.

They really do work on any pair of shoes that has lace holes for normal laces, here is what they looked like on my son’s school shoes.


Not only do I approve of this product my son (age 7.) does as well. He is happy that he has these on his shoes so he can have even more independence with what many people over look as a simple task. I would recommend these to anyone young and old. They’re great for those who face daily challenges when it comes to tying shoes like those with autism, arthritis, hard time bending over…etc and they’re amazing for parents on the go or those morning joggers who find themselves having to stop mid jog/run to re-tie their shoes.

They are easy to “install” and come in many colors so go take a look, see what you like and give them a try.



Sweet Potato Chip


What you will need:
1 large sweet potato
2 tsp olive oil OR oil spray, for fat-free potato chips
1/4 tsp salt

*optional sprinkle garlic powder, onion powder, rosemary, cayenne, or any other spices you wish

Steps to yummy goodness:
1. Heat the oven to 300 F
2. Line a baking sheet with parchment paper and place a wire cooling tray over the baking sheet.

3. Peel the sweet potato if desired, then slice the sweet potato as thinly as possible, using a mandolin if you have one.

4. Try to cut the chips as evenly as possible so that they all take around the same time to bake without some burning while others are not yet crispy.

5. Soak in water for 10minutes to remove some of the starch, which helps them get crispier.

6. Pat dry, place in a large bowl, and toss with the oil or spray.
7. Toss with the spices, arrange the slices on a single layer on the cooling tray and then place on the middle rack in your oven.

8. Bake for 40 minutes.
9. Open the oven and remove any chips that are already starting to get crispy.
10. Continue baking the rest of the chips up to 20 minutes longer, being sure to keep an eye on them once they start to curl up. Once they start to look browned and a little crispy, remove, let cool, serve and enjoy.

.:Side Note:.
This recipe works great with yams or normal potatoes.

Serve and eat by themselves or use a ranch dressing for a  dipping option.

Quick little shout out….

….to a soon to be big name on YouTube.

If you want easy to follow gorgeous make up tutorials that you can do with both big brand name make up kits or make up found at the local pharmacy stores (like Shoppers Drug Mart), I highly recommending checking out my cousins new YouTube channel.

Or you can find her on Instagram for daily looks and quick tutorials

I normally don’t do little shout outs like this but I’m so proud of the woman that she has become and is still growing to be. She has worked hard for everything she has done, over came some horrible situations and is now ready to share her passion of make-up with the world.

So go check out her social media and show some love to some of her work.

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Flavor ice cubes are a great idea to keep your Summer drinks cool but not have them watered down by the melting ice. Here are some of my favorite flavored ice cube recipes.


Strawberry Ice Cubes:
Puree fresh or frozen strawberries and mix in a small amount of water. The consistency should be thick but pourable.  Fill ice cubes trays with the puree and place in the freezer until frozen.

Mint Ice Cubes:
Fill the ice cubes trays half way with water and place in the freezer for 20-30 minutes. Remove and top the partially frozen cubes with fresh chopped mint, then fill with additional filtered water as needed. Place back in the freezer until frozen.

Pomegranate Ice Cubes:
Take a couple tablespoons of pomegranate seeds and place them in a small amount of  water. Using the edge of a knife crush the seeds to release the flavorful juices. Pour the mixture into the ice cube trays, toss a few additional pomegranate seeds in each cavity, and place in the freezer until frozen.

Pineapple and Raspberry Ice Cubes:
Puree fresh or frozen pineapple chunks and mix in a small amount of water. The consistency should be thick but pourable.  Fill ice cubes trays with the puree and place in the freezer until frozen.

For the raspberry cubes, follow the same directions as above. These are also fun to do as a half and half ice cube. Just fill the ice cube tray half way with one mixture, freeze, then repeat with the other mixture.

BlackBerry and Blueberry Ice Cubes:
Puree fresh or frozen blueberries and mix in a small amount of water. The consistency should be thick but pourable.  Fill ice cubes trays with the puree and place in the freezer until frozen.

For the blackberry cubes, follow the same directions as above. These are also fun to do as a half and half ice cube. Just fill the ice cube tray half way with one mixture, freeze, then repeat with the other mixture.

Lemon and Mint Ice Cubes:
Squeeze 2-4 lemons. Combine the lemon juice with a small amount of water. Fill ice cube trays with the juice mixture, sprinkle with dried lemon peel granules and and diced mint then place in the freezer until frozen.

Coffee Ice Cubes:
Don’t dump that last little bit of this mornings coffee down the drain, fill the ice cube tray and let it freeze to make a nice iced coffee later on this afternoon.


What you will need:
1/2 cup crab meat
1/2 cup cherry tomatoes, sliced
1/2 tbsp light mayonnaise
1 tbsp fresh cilantro, chopped
2 tsp red onion, diced finely
1-2 tsp jalapeño, diced finely
1 tsp lime zest
Juice from 1/2 a lime
Sea salt and freshly cracked pepper, to taste
Dash of cumin
1 avocado


Steps to yummy goodness:
1. In a bowl combine the crab meat, mayonnaise, cilantro, red onion, jalapeño, lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together.

2. Slice avocado in half and pit it.
3. Spoon the crab mixture into each avocado half and serve immediately



.:Side Note:.
If you don’t like the taste of crab the recipe works great with shrimp as well.

This lovely blog popped up in my news feed and after reading it, I believe it is well worth the share.

It’s easy to group those with Autism with a single label even though each person who has it are/can be very different from someone else who is on the same part of the spectrum as themselves. This blog was not only relatable to my son and my life ( more so him since he is the one who was properly diagnosed with Autism) and a great reminder that not all autistic children will fit your image of what an autistic child may look like or how they may behave.

Enjoy the read.

A Moms Responds When People Wonder If Her Daughter Really Has Autism

Mini Pumpkin Tarts


What you will need:
30 tart shells
2 eggs
1 1/2 cups of canned pumpkin (or pumpkin pie filling)
1/2 cup sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 1/4 cups of evaporated milk
Whipped Topping


Steps to yummy goodness:
1. In a large bowl, beat the eggs with a whisk
2. Add the remaining ingredients and blend until mixed
3. Spread out the tart shells onto a cookie sheet (you might need two)
Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell.
5. Bake at 375F for about 30 minutes or until crust starts to golden
6. Let cool and dollop whipped topping onto each with a sprinkle of cinnamon.


.:Side Notes:.
I find the perfect amount for each shell to be just a little less than 1/4 cup, so it’s a good way to keep them even and ensure you have enough filling for the shells

You can also freeze them once cooled (in an airtight container) and take them out to enjoy whenever you like.

If you are looking for a change from the normal everyday pumpkin pie, try adding some crushed walnuts on top for a nice little crunch. You could also add a drizzle of salted caramel, maple caramel or chocolate sauce on top as well.