Thursday, August 29, 2019

Summer Bucket List

I had a couple things on my Summer Bucket List and I'm happy to say that I was able to accomplish them all!
Beach (and Boat) Trips
We wanted to get to the beach a few times and ended up only having one beach day but two boat days that were really amazing.
These people brought their own palm trees to the beach.
I never get tired of this view!

Backgammon
I wanted to learn how to play backgammon. Mr. Click plays online and we got a set for Christmas so he taught me how to play.

Dutch Braiding
I can French braid but I really wanted to master Dutch braiding (the reverse of French braiding). Having College Girl home for the summer gave me  opportunity to practice.
 After watching many tutorials and practicing on myself...
I finally figured it out!
Sunflower Photo Shoot
It was a dream to shoot in a field of sunflowers with my daughter. I will share more of these photos when I'm done editing them. What did you have on your summer bucket list?


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Tuesday, August 27, 2019

New Trader Joe's Finds

I only grabbed a couple of new (to me) items at Trader Joe's on my last trip.
These definitely are no joke..very spicy and lemony.
I was on the lookout for this new Vegan Ranch Dip. It's so creamy and great for dipping veggies in or as a salad dressing.
Speaking of dipping veggies...College Girl picked up these jicama sticks and they are perfect for dipping in that Vegan Ranch Dip.
I've heard great things about this Hatch Valley Salsa and I can't wait to try it.  Have you found anything new at TJ's lately?


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Friday, August 23, 2019

{Recipe} Cold Sesame Zucchini Noodles

This recipe for Cold Sesame Zucchini Noodles didn't make it into my Summer  Dinner Series because they are too light for a full meal.  They'd make a great side dish or could be bulked up with some protein and carbs.    
They are a perfect way to use up some of that summer zucchini bounty. 
 Ingredients:
1 TBS soy sauce or liquid aminos
1 1/2 tsp plain rice vinegar
1 1/2 tsp powdered peanut butter
1 tsp sesame oil
1/2 packet no calorie sweetener 
1/4 tsp crushed garlic
1/8 tsp ground ginger
10 oz (about 1 large) zucchini
2 TBS chopped scallions
1 tsp sesame seeds
Optional topping: crushed red pepper flakes

  • In a small bowl whisk together soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic and ginger. 
  • Use a spiral vegetable slicer to cut the zucchini into noodles.  Roughly chop for shorter noodles.
  • Place the zucchini in a bowl, add the sauce and toss to coat.


  • Cover and refrigerate until chilled (at least 15 minutes)
  • Stir well and top with scallions and sesame seeds (and optional red pepper flakes).
  • Enjoy! Makes 1-2 servings.

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Wednesday, August 21, 2019

More Summer Fashion Finds


I've been doing really well with the summer sales.  We have an upcoming trip to Italy soon so I needed some new things for warmer weather.

Here's what I found at LOFT.
This top is so cool and light.
I liked this top so much  I got it in two colors-navy and...


...peachy pink.

These olive joggers are so comfy.  I think they'll be perfect for the plane!
I got these tie waist linen shorts in dark grey.
You know me and stripes! I also got this for the plane and it's so cute!
I also stopped in JCrew Factory and found a few things.
This pom poms on this top have me swooning.

I thought these shorts would be a good basic (and they look nice with the pom pom top).

Camo is a fun neutral.
Finally, these pjs from Target. They are made out of the softest material! I have them in navy and a floral pattern. I highly recommend them!


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Monday, August 19, 2019

Summer Birthday Weekend

The summer is really flying by but I can't skip Mr. Click's big day back in July. #imapoet
 College Girl made him his traditional birthday fruit tart (it's all he wants every year!).
 We headed to the shore to stay with his cousin. What a sunset!
 Dinner out with the gang.
 A quick walk on the boardwalk ended our night.
 Gotta start the morning with a big cup of Wawa coffee and...
 ...breakfast at the diner.
 A day on the boat!
Hanging with my girl.
 Docking the boat at a restaurant for lunch is so nice!
 Lots and lots of this view.
 Back at the marina after a lovely day. I'd say it was a perfect summer birthday for him!

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Friday, August 16, 2019

Friday Favorites

Happy Friday!  Here are some of my favorite things lately...
If you follow me on Instagram you've probably seen some of my sunflower photos already.  I'll definitely be sharing more in the future. It was such a dreamy spot.
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Turkeys in our yard!  I never get tired of the critters we spot in our yard.
 I planted morning glories from seed this year. It's something I've been doing on and off for years. It's always kind of bittersweet when they bloom. I'm happy to have some new color in the garden but it usually signifies the end of summer too.
 An empty Trader Joe's!

 I don't know who recommended this book to me but it was a page turner!
 Frozen cotton candy grapes!
 This was the opposite of a favorite. Yikes!  I'll be happy when it's back in season. If I was shopping that day it would not have come home with me. Just sayin'.
This cute bracelet that my niece made for me!
I'm just getting back into Project Runway now that it's back on Bravo.  I'm catching up on Season 17 and loving it!


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Wednesday, August 14, 2019

{Summer Dinners} Crock Pot Pinto Beans

I love using my crock pot but it's especially nice in the summer because it doesn't heat up the kitchen on an already hot day.  I started with this recipe because it didn't require soaking the beans.  #lazy
 Ingredients:
1 pound dry pinto beans
1 small yellow onion, diced
1 green bell pepper, diced
1 jalapeno - cored, seeded and finely chopped
1 1/2 tsp Kosher salt
3 garlic cloves, minced
2 bay leaves
1 tsp cumin
1 tsp oregano
1/8-1/4 tsp cayenne pepper (optional)
3 cups water
4 cups vegetable broth
Optional toppings: chopped tomato, cilantro, avocado, diced red onion, sour cream, cheese...

  • Rinse the beans in a colander and pick out any damaged or misshapen beans or rocks. Transfer to crock pot.
  • Sauté the onions and peppers (bell and jalpeno) in some water (or olive oil). Add 1/2 tsp of salt and garlic.  Cook about  2 minutes until fragrant.


  • Add cooked vegetables to beans in the pot. Add seasonings. 


  • Add water and broth. 

 The recipe said to cover and cook for 8-10 hours on high. Mine cooked in about half the time so keep on eye on your crock pot.  When the beans are done (it makes a lot!) you can serve them over rice.  You can drain the beans but I like them a little soupy if I'm having them over something.
I also like them over a baked potato (regular or sweet).
Refer to the original recipe for how to make them into refried beans and freezing instructions.  I've made these twice already this summer and I'm still loving them!


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