Monthly Archives: August 2014

“Newsworthy!” It’s HOT outside!

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With temps in the mid and upper 90s and heat indexes beyond that, everyone wants to talk weather! Whew! It’s hot out there!! #arkansas
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While I may be grumpy about feeling like I’m melting in the heat, my pepper plants are absolutely LOVING this weather! We’re having a bumper crop from our pepper plants! (These are all from Bonnie Plants that we planted in early spring and babied through late frosts!) I see red mexibells, golden cayenne, lots of cowhorns, lots of serranos, and few jalapeños. LOVE!

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In other news, Veronica, age 3, unbothered by the heat, weather or pepper, continues to entertain us all with her antics. Tonight, she put on quite the fashion show by dressing up in ALL of her jewels and parading around through the house whilst declaring herself to be “fancy!” LOVE!

We also finished our quilt! New post, soon! I promise!

Love,
~Amber

Linked:
http://arkansaswomenbloggers.com/sunday-link-august-31-2014

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Roadside Watermelon

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I’m a pretty content chick.
I stay pretty happy and just go with the flow.
But, one thing makes me EXTRA happy every year!
Do you know what makes me so happy?
Roadside WATERMELON sales!!
Love, love, love summer in Arkansas!
I’m in the Capitol city of Arkansas, Little Rock.
This time of year, farmers from more rural counties bring truckloads of watermelons into the city to sell, and I. LOVE. IT.
Love it, love it, love it soooo much!
I love how fresh and flavorful the melons are.
I love how friendly the farmers are.
I love the big hand painted signs that get used year after year.
I love all of it so much!
I know, Arkansas grows lots of rice, soybeans (edamame), peaches, pecans, pumpkins, and more here, and I love them, too, but it’s the WATERMELONS that get me really excited!
Right now, as I type, I know of multiple locations that are starting to sell Arkansas watermelons and I’m SO EXCITED!
As a family of 5, we’ll eat one or two a week every week until the season ends and my beloved watermelon trucks are replaced by my also beloved pumpkin trucks.
It’s officially watermelon season in Arkansas!
I Live it!

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PS
This post will link with some great blog hops this week!
Pop into the parties at these links:
ArkansasWomenBloggers ~ Sunday Link Up
SavvySouthernStyle ~ Wow Us Wedsnesdays #181

Blueberry Pretzel Salad!

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Happy Sunday, y’all! How was your weekend? Ours was awesome! Yesterday, I went to an estate sale, had lunch at Purple Cow diner and then spent the afternoon with Mitch, our girls, my dad, Tammy, and a few nephews. Today, I visited another estate sale this morning and bought a cute little hand painted bowl, grocery shopped, have had a parade of my daughters’ friends stopping by to see Abigail’s newly redecorated room, and am now making this yummy, yummy treat!

This year, we grew enough blueberries to eat a few fresh, shared some with the birds (not by choice), and we froze the rest. Today, we decided to put some to use in a BLUEBERRY PRETZEL SALAD! It’s great as a snack or dessert!

Using whatever fruit is seasonal, make a delicious Jell-O dessert that is sweet, savory, creamy and crunchy by adapting this easy recipe:

Ingredients:
3 cups crushed pretzels
1 cup melted butter
4 tablespoons sugar, plus 3/4 cup sugar
1 (8 oz) package cream cheese
1 (8 oz) container whipped topping
1 (6 oz) packages Berry Blue Jell-O gelatin dessert mix
2 cups boiling water + 2 cups cool water
1 pound of frozen blueberries (mine are from my garden, frozen)

Easy Instructions:
Preheat oven to 400 degrees
Make Jell-O with water per package instructions.
Take off burner and stir in blueberries. Set aside to cool.
For the crust, mix the pretzels, butter, and the 4 tablespoons of sugar.
Press pretzel mixture into a 9 by 13-inch pan and bake for 7 minutes.
Set aside on wire rack to cool.
In a mixing bowl, beat together cream cheese and 3/4 cup sugar
Fold whipped topping into the cream cheese mixture.
Once crust and Jell-O is cool you are ready to put your salad together!
On pretzel crust, spread cream cheese mixture evenly then pour Jello with strawberries on top
Refrigerate for 3-4 hours until well set.

Notes:
Please be sure to spread cream cheese mixture evenly and up against the edges of the pan…this will ensure that the Jell-O will not seep to the bottom under the pretzel crust. Also, kids LOVE helping with several steps of this recipe! Enjoy!

(For the strawberry version from which this was adapted, visit Strawberry Pretzel Salad at Women Living Well.)

Your Friend,
~Amber Hamilton Henson

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PS
This post will link with some great blog hops this week!
Pop into the parties at these links:
ArkansasWomenBloggers ~ Sunday Link Up
my1929charmer ~ Sunday’s Best Par-Tay #64
Rattlebridge Farm ~ Foodie Friday