Tag Archives: Cats in Bags

Friday Favorites + Mustard Glazed Salmon Recipe


We made it through the week!!  This week and last week have seemed like such incredibly long weeks.  I’m grateful for another jam-packed weekend though!  We are having family over for an oyster roast tonight, then tomorrow we’re heading to Athens for some blog-related fun/weekend getaway for Wheat and I.  I can’t wait for five o’clock!


Saw this on Facebook the other day and I just. about. died.   Please excuse my 3rd-grade-boy-sense of humor.

Here are some random things I’m loving this week, all captured by my handy dandy iPhone.

My Roasted Chicken and Veggies. 


It got cool and rainy again, which is the pits.  I’m ready for SPRING!  However, when in cold and rainy Rome… I’ll roast a chicken.  Do not forget to stuff it with a preserved lemon, as that is my secret ingredient…

A Cat in a Bag.


Because cats. in bags.

Drugstore Makeup


Hellurrrr awkward work selfie.  But I just wanted to show how the L’Oreal makeup I posted about a couple weeks ago looks on actual skin.  I apply it with a brush, and since it’s a powder finish, I don’t put powder over it. I use the Natural Beige color – also known as the “pastey pale color because girlfriend ain’t seen the sunshine in like 3 years” color.  #nofilter

Stuff to do in Bainbridge


Last night was another gallery opening at the Firehouse Art Gallery, aka the Bainbridge-Decatur County Council for the Arts. It was featuring local artists from the Artists Guild, and there were some truly impressive works. I love it when talented people seem to come out of the woodwork. The South is full of humble folks who are crazy talented and just need some prodding to come out in the open. It was great! We even signed our name on to one (to be picked up after the show is over in a couple weeks) by our friend Ashley Long. He is ridiculously talented, and for locals, he will be painting at Artsy on the Square with Vicki Bailey. Artsy opens today, coincidentally! So stop in a say hello, or walk by and watch them paint! Although tomorrow they may just be scurrying around to get things ready to open. ;) But I’m so excited to have them opening up shop downtown!




Lemon Olive Oil Potatoes



I finally made the roasted potatoes drizzled with the lemon olive oil I posted recently… and y’all.  They’re DIVINE!  You need to make some lemon olive oil, and then make this recipe STAT.  Unless you’re low-carbing.  But even if you are, you should break that rule.  Just this once.  Here’s the verbatim Recipe from Saveur… but I used baby new/red potatoes instead.  And I had already made my lemon oil, so this really could NOT have been easier.


  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
  • 1 cup, plus 2 tbsp. olive oil
  • ½ tsp. kosher salt, plus more to taste
  • Freshly ground black papper, to taste
  • 6 cloves garlic, unpeeled, lightly smashed
  • 2 lemons, quartered


1. Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

2. Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Mustard Glazed Salmon



We don’t eat nearly enough salmon.  It’s so easy to prepare, and when prepared this way, it’s SO delicious.  Have I mentioned it was easy??  And delicious?

Mustard Glazed Salmon Recipe
serves 2


– 2 entree-sized pieces of salmon (whatever that means to you)
– 2 or 3 tablespoons whole grain mustard
– 2 tablespoons cane syrup (can sub maple syrup, if you’re of the Yankee disposition)
– 2 cloves garlic, minced
– juice of half a large Meyer lemon


Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and place the salmon filets skin side down on the paper.  Season with salt and pepper and roast for 10 minutes.

While that’s roasting, in a small bowl whisk together mustard, cane syrup, garlic and lemon juice.  After the 10 minutes are up, brush the salmon with the mixture and return to the oven for 5 minutes or until salmon is cooked through.

That’s it!  Granted, doused in cane syrup probably isn’t the healthiest way to eat fish.  But it was real, and it was good.

And that’s all folks!  This weekend is sure to be filled with lots of adventures, so be sure to follow along on Instagram or Twitter!

Have a great weekend!

Until Next Time