See The Trees

I stumbled across this in my newsfeed this morning and found it quite perfect.  

Today, I will see the trees. 

DIY Dry Shampoo

Within the past year I was introduced to the glory that is Dry Shampoo.  It is a convenient and simple solution for any girly who has oily hair, or for those who do not wash their hair daily.  I am the latter, opting to wash my hair every other day, at the most.  Pre kiddos this didn't seem to phase my locks, but after babies I have noticed my hair to be much more oily.  As I began to utilize Dry Shampoo I found myself annoyed that I could see it in my hair, and would have to put in some effort to get it to really blend in.  If you have never used Dry Shampoo, it basically soaks up the 'greasy' look, but at the expense of leaving a baby powder type substance on those of us with darker hair.

With summer upon us, I am even less inclined to want to blow dry and style my hair, in the hopes of avoiding sweating before 8am!  Therefore, the Dry Shampoo look is absolutely essential.  With that necessity came the desire to have a more color practical option.  I stumbled across a DIY recipe for dark hair, and thought I would give it a go.

DIY Dry Shampoo (For Dark Hair):

2 Tbsp Cornstarch

2 Tbsp Cocoa (I used dark chocolate, because my hair is almost black)

Dash of cinnamon

Gently mix together the above ingredients.

  Using a large makeup brush blot and brush the powder onto the crown and root area of your hair.  Be sure to avoid your forehead, because the cocoa can leave you looking particularly sun kissed!  

After making and applying it, I was a very happy customer!  It took me approximately 3 minutes to mix and apply, and I instantly saw results.  It smelled yummy and was basically free since the ingredients were things I found in my cupboard.  Obviously the super cool container is a requirement!

Do you use Dry Shampoo?  Have you ever made your own?  If you try it out, let us know what you think!!

Guest Blogger: Samosas!!!

Several of our SS2 members have been asking for Indian recipes, so here goes. I’m not an expert by any means.  I call my mom at least once a week now asking questions like “What exactly is that green stuff you put in our food?” or, “How long does it really take to make dhal?  Two hours?  Three hours?”  

It never takes three hours and that green stuff is spinach and other greens.  There is no secret to making Indian food like I always thought.  

My mom would spend hours in the kitchen while growing up, talking on the phone, slaving away on the hot stove.  What she spent most of her time doing was just talking on the phone and just taking her time cooking.  

I learned this last night when I spent three hours making samosas at Kristi’s house chatting it up with my hostess and our fellow secret sister Chelsea.

The cooking and the samosas fit perfectly into the scenario.  I was taking my time, cooking while chatting, and making a food traditionally eaten at social gatherings or used as a quick snack.  I grew up getting five of these for $1 in Toronto.  So I assume they cannot be too hard to make, right?

I did the research by looking up a recipe by Sanjeev Kapoor and calling my parents.  Sanjeev Kapoor is a well known Indian chef.  You can easily find the video at Sanjeev Kapoor Punjabi Samosa

The samosas can be filled with literally anything.  Paneer, chicken, beef, etc, etc.  I chose to make the classic Punjabi samosas, the part of India my family is from, and because I am vegetarian.  

The recipes are almost always the same.  I used his because it was super easy to follow but after speaking to my parents I made a few alterations.  

Ingredients:

2 ½ cups of all-purpose flour

4 tbls of oils (more if needed)

1 tsp anise

1 in of ginger minced

5 small boiled and mashed

1 ½ tsp amchur (mango powder)

1 tsp chili powder (or to taste)

1 tsp of coriander powder

1 tsp graham masala

1 tsp anardha (pomegranate seeds, dried)

1 tsp coriander whole

Peas (if you want)

Salt to taste

1. Pour in the oil and anise seeds into the flour.  Add enough water to make more of hard dough.  Used just enough water, pouring in slowly, and mixing until you have a nice hard and round ball.  Make sure it is not too dry as that can cause the samosa to be too hard once fried.  (We learned that the hard way)  
2. Once it is done place it in a bowl and cover with a wet paper towel or cloth for about 15 mins.  
3. While the dough is sitting set up your potatoes.  In a pan, on a low setting, pour in another tablespoon of oil and let it heat up.  Add your minced ginger
4. Once the ginger seems just a little brown, careful not to let it burn, add your potatoes and mix it all well.  Add your amchur, chili, and graham masala at once and mix it up.  
5. Let the potatoes cook on the low heat while you take your anaphase seeds and whole coriander and crush them.  You can use literally anything.  I used a rolling pin but you can use your kid’s toy truck wheels if you want to.  Be creative.  
6. Once the spices are crushed roast them slightly on low heat for maybe a minute.  Not too long or they were easily burn.  We don’t want that.
7. Add them to your potatoes!
8. Add your peas!  As much as you want.  I used about half a cup.  Mixed them in well and your potatoes are ready to go!
9. This is where life gets tricky.  Go back to your dough.  Take a large size, about the size of a lemon and knead it in your hands for a minute to get the elasticity going.  
10. Roll out the dough to the shape of an oval.  Long enough, about 12 inches, and then cut it half horizontally in the middle.  
11. Take one half and carefully wet the straight edge with water and join the two corners together so you have a cone.
12. Fill the dough with the potatoes.
13. Wet the rounded edge of the dough and close it up.  You’ll be left with a triangle looking thing.  
14. Once you have made all of your samosas it’s time to fry!
15. It is best to fry them in low temperature oil for only three to five minutes until they start to show a little color, about five minutes, and then turn the heat up to medium to make the dough brown and flakey.  There are so many methods of frying.  There is no definite time.  You have to follow your sense on this and watch them carefully.  Others suggest frying them on high temperature first to brown them and then lowering the oil temperature to low in order to finish cooking the inside.  

Ask me questions!  I sure asked my parents a lot and did plenty of research and still need to perfect.  My mother suggested adding a tsp. of making powder to the dough in order to make it more crispy (no idea how that works) or adding more oil according to my father.  

Poonam

Social Media- We Love to Hate You

Oh social media, we love to hate you, don’t we? When approached with the opportunity to write about how social media and technology has changed relationships I thought, sure, sounds like an easy enough topic and I consider myself quite the expert at social networking. So I sat here at my desk pretending to be working on an HR memo and instead stared at the blinking cursor for about ten minutes. What on its surface appears as such a simple topic, grew and wound into a really large, complex matter. As with most things, there are positives and there are negatives to this new, social world we live in. Connectivity, belonging, and entertainment battle with addiction, jealousy, and isolation often in this new social world of ours. So, what we are left to decide is do the pros outweigh the cons? For me and my family, yes, without hesitation or apology.

My husband and I moved away from home soon after I graduated from high school. Bound and determined and afraid of very little, we moved to Laramie, Wyoming, Chicago, Illinois and finally settled in Memphis, Tennessee. Along the way we made connections with amazing people. Our support group grew and evolved as we adventured around determined to find ourselves in our newfound freedom. But what do you do with those connections that are so dear to you when you move a thousand miles away? What is left to cultivate those relationships, those family ties, when you aren’t in the apartment downstairs or across town? You guessed it, good old Myspace (back in the day), Facebook, SnapChat and texting!

I am, by definition, the absolute worst phone friend on the planet. I am that friend that will stare at the caller id weighing whether to answer or not. It is taxing for me. It’s awful, but it is true, I am not a phone friend. I am a doer. Sitting on the phone until it burns my ear talking about mundane day to day activity does nothing to stimulate me. Now, don’t get me wrong, when a long distance friend needs me in order to vent, cry, untangle, re-center, etc. I am there, 150% I am there. I will gladly and joyfully attach myself to the wall so my cell phone doesn’t die for however long she needs me there. But, to burn my ear for anything less than that, I am not that girl. So, how in the world do I maintain my friendships that are scattered from Seattle, WA to Jacksonville, FL? How do I maintain best friendships with women in Wilmington, NC, New Orleans, LA, St. Louis, MO, & Jacksonville, FL, who I see once a year if I am lucky? How do I maintain family ties in Southern & Central IL, Knoxville, TN, and Des Moines, IA? The same exact way many of you do. We text daily (from the serious to the mundane, I will text you back immediately). We Facebook message, email and send fat faced SnapChats to each other. We are always accessible to each other, always. Some may not see this as a positive, but I do. I am 100% reachable to those people with whom my soul connects. Without it, would I still have these connections? Maybe. Does it make it a thousand times easier to maintain them for me? Yes! With family and friends scattered across the country (and globe, currently) but with the help of social media, I don’t feel so distant from them at all. It keeps us connected, up to date and growing together instead of apart.

That’s not to say that balance should not be sought. Is it easy to feel like you are caught up on everything when you scan through Instagram posts and Facebook statuses? Sure, absolutely. But are you missing something that is harder to publish? A blemish just beneath the surface that needs discovered and discussed? I think the trick is to make sure that you are not just a voyeur in your loved ones lives. It takes an effort to look at those pictures or updates and then build on them. A quick FB message or text (a phone calls for those who are better at that than me) further developing something they posted is necessary to maintain the relationship. It goes beyond a “like” and delves deeper than a quick comment and initiates that deeper connection that can easily be lost in our social word.

I will leave you with this picture. My best friend and I have lived in different states for more years than we lived in the same. We have a long standing tradition of finding “heart trees” and messaging them to one another. She is currently on an 8 week Asian adventure and sent this to me the second she took it at Angkor Thom, Cambodia. We are worlds apart, but thanks to technology, we are still right next to each other.

-SS Amber

 

Update: Since writing this post Amber’s bf has traveled and returned. Thanks to social media they were able to keep wonderfully connected throughout her journey!!

'Can't Go Wrong' Guacamole

Being from California avocados are easily accessible.  They are available at any restaurant, deli and corner market.  Guacamole was a staple in my household growing up, and my dad was the king.  Although I loved it, I never realized what a treasure it was until I started making it for friends.  I may not be too impressive in the kitchen, but guacamole is one of the few culinary tricks up my sleeve.  

To begin I will give a brief overview on how you pick the perfect avocado for guacamole.  You want to pick one that is not overly firm or mushy (moushy being the technical terminology, of course).  If it is too hard it will be near impossible to mash, leaving a terrible texture, as well as it will taste bitter and awful.  If it is overly ripe it will be mushy and brown on the inside.  This will also be a less then desirable flavor, and a visual appearance of infant feces, always a crowd pleaser.  When pressing on the avocado there should be some give.  If there is no give it is too firm.  It should feel somewhat like a nerf football (that description is courtesy of my hub).  Pushing on it should not leave a deep indent, just a slight give.  

Here are all the ingredients you will need for my 'Can't Go Wrong' Guacamole 

Ingredients: 

4 avocados

2 Tbsp mayo

1/4 C Favorite Salsa

1/2 tsp Garlic Powder 

1/4 tsp Black Pepper
Salt to taste, approximately 1/4 teaspoon

1/4 cup of cilantro 

Favorite hot sauce to taste

Directions:

Cut the avocados and place into a bowl.  Mash the avocado to desired consistency (I prefer a fork, but you could also use a potato masher or a food processor if you wanted it super creamy).

You then add your mayo, which will also help give your guac that desired creamy texture.  Now add your favorite salsa.  I am a big fan of sweet and savory, so I typically opt for a pineapple or mango salsa but any one will do.  

Then add your salt, pepper and garlic powder.  Add your favorite hot sauce.  You can determine the level of spice by how much you put in, but a quality guac needs at least a bit of a kick (in my opinion).  If you have not tried Tapatio, I highly recommend it!  

Lastly, I add fresh cilantro.  This is the piece de la resistance!  This is what takes a good guacamole to a great guacamole.  That and following the rest of my fabulous recipe :-).  You can dice it up if you want, but I opt to just tear it and toss it in.  Regardless of how you do it, it is important to either cut or tear the leaves because that is what really releases that bright flavor.  I try my best not to put stems into the guac because I don't like their texture, but I think that is probably a personal preference.  

Get your favorite tortilla chips, and ENJOY!  Keep in mind that guacamole will brown fairly quick, so if you are taking it to any type of event wait as long as possible to prepare it.  

This recipe is great for any potluck, and fits in great with a 4th of July spread!!

Have you made Guacamole before?  Do you have a go to recipe?  Let us know if you try this one out and how you like it!  Share away!!  

*L indsay

Summer Bucket List

Summer will officially kick off on June 21st and I am excited. As a 'grown up' a lot of things can dampen the excitement of summer. School/childcare/kiddo arrangements can drastically change throwing a wrench in everyone's schedule. Vacation plans and preparation can be really stressful. The humidity and bug scenario can overwhelm any backyard BBQ (especially if you live in the midwest!!). It is important to remember the magical aspects of summer that we intrinsically feel as a child. Making a summer bucket list will help bring the bliss back to your summer, and help you embrace each and every hot and sticky evening!

The very process of creating a family bucket list, or a list for each kiddo, is a great activity to do together.  It's an opportunity to talk about goals, adventure, and purpose.  You can write a list, type a list, or do an art project with kiddos to make it a fun process and hang it up within the house.

Your bucket list can include day to day activities, vacation plans, recipes to try, feelings to experience, etc.  Make it personal and specific to your family.  Think outside of the box with the goal of looking back on summer with pure fulfillment!

Here is our 2014 Summer Bucket List  

Have you created a summer bucket list before?  If you create one (or already have) for this summer, let us know what's on it!!  Share away!!

Kristi's Kitchen: Overnight Refrigerator, No-Cook Oatmeal

If you're super busy like me, skip breakfast 90% of the time and frequently resort to cereal for the kiddos, this will be a great recipe for you!  It is healthy, easy and a great option to pack in a lunch as well.

What you will need:

Milk (Any kind will do).

Yogurt (Plain, Greek, or otherwise).

Old fashioned rolled oats

Chia seeds

Honey (I encourage local honey, but you can use any preferred sweetener such as maple syrup!). 

Fruit.  Fresh and ripe is best, but frozen will do if it's not a good season for fruit. 

Half Pint mason jars

Combo 1

Banana Cocoa

My kids LOVE this combo and it's a great cure for the sweet tooth you have been fighting.  This recipe will make one serving (mason jar).

Ingredients:

1/4 cup rolled oats

1/3 cup skim milk or any milk you prefer

1/4 cup yogurt if your using regular yogurt instead of Greek use a little less milk

1 teaspoon of chia seeds.  I just use a larger pinch with my fingers

1 tablespoon cocoa powder

1 teaspoon honey or any sweetner you prefer

1/2 of a ripe banana

Directions:

Poor the Oats, milk, honey, chia seeds, cocoa powder and yogurt into the jar.  I recommend that order to keep from stuff clumping together.  Then Shake Shake Shake while dancing to your favorite tunes, but of course (optional, but a lot more fun).  Once you have it all mixed, add about 1/4 C chopped up banana and stir gently.  Once it's all mixed together put the lid on and put it in the refrigerator over night.  Depending on how ripe your fruit is it should be good for up to two days.  Serve cold.

Combo 2

Banana Peanut Butter Oats

Ingredients:

1/4 cup rolled oats

1/3 cup skim milk or any milk you prefer

1/4 cup yogurt.  If you're using regular yogurt instead of Greek use a little less milk

1 teaspoon of chia seeds.  I just use a larger pinch with my fingers

1 tablespoon peanut butter

1 teaspoon honey, or any sweetener you prefer

1/2 of a ripe banana

Directions:

Poor the Oats, milk, honey, chia seeds, peanut butter and yogurt into the jar.  I recommend that order to keep from stuff clumping together.  This time you better Shake Shake Shake while dancing to your favorite tunes, but of course (optional but a lot more fun).  Once you have it all mixed add about 1/4 C chopped up banana and stir gently.  Once it's all mixed together put the lid on and put it in the refrigerator over night.  Depending on how ripe your fruit is it should be good for up to two days.  Serve cold.

Combo 3

Strawberries and Cream

Ingredients:

1/4 cup rolled oats

1/3 cup skim milk, or any milk you prefer

1/4 cup yogurt.  If you're using regular yogurt instead of Greek use a little less milk

1 teaspoon of chia seeds.  I just use a larger pinch with my fingers

1 teaspoon honey or any sweetner you prefer

1/4 of cut up strawberries

Directions:

Okay you get the point just do all the same stuff as before :)

Combo Suggestions

Apple Cinnamon (1/2 teaspoon of cinnamon, 1/4 cup unsweetened apple sauce or enough to fill jar)

Blueberries and maple syrup (instead of honey)

Peaches and Cream

Mango and Pinapple

Raspberries and Vanilla  ( 1/2 teaspoon vanilla extract or to taste)

Don't you just love how on cooking blogs or cooking shows everything is always so neat and tidy?  Well I have my husband to vouch for this, I am seriously the messiest cook around!  This is nothing compared to what a full on meal would like like after I was done! 

If you try any combos I did not list here please share them with me!

ENJOY!!!! 

Kristi :)