we caved and went to the all new Hilton Head Island Whole Foods....we waited until day two:)

And this is why we didn't go for the grand opening day....even if we had a chance to win big free grocery shopping gift cards (looks like a rock concert:):



the first thing we saw was the pizza bar...I wished I had walked further prior to ordering pizza....because the salad bar looks amazing!  but no worries, it all worked out, because they accidentally burnt our first batch, and pizza was on the house!


and the amount of desserts there...HOLY CRAP!
................................................
and check out the olive bar!

and the gourmet soap bar!  I never knew there was a such thing....

yes, we caved...the girls and I each picked out a bar of soap:

and WOW, what a welcome; do they know their customers, or what :D

welcome to the Island Whole Foods....glad you finally made it!  You are now our go-to girls' day out place :D

TBT upcoming wedding anniversary edition:

For three years before getting married, J lived 8 hours away in MI and I was in WI. Since we had to travel to see each other anyway, we literally decided to spend our dating days on travels and adventures. For our second date, he took me flying (had his private pilot's license at the time), to have dinner at Lake Lawn Lodge:). For our first New Year's Eve he surprised me with a train trip to Toronto to go see Phantom of the Opera;)

Adventures in boating, sailing, trains, planes, cross country skiing, camping, horse back riding, kayaking, bobsledding, hiking, caves, traveling,  roller blading, etc....(notice the water theme, and getting away from winter theme....I guess we were meant to live on the coast;)

Although the adventures were a blast, happy to report after 17 years since we started dated, we are settled and enjoy occasional adventures, but mostly just BEing in this wonderful life we together chose.

 

tonight's family hike

recent happenings....

birthday gift for a sweet girl

www.etsy.com/shop/DFInspirations

just another walk in the (splash) park....

and what a difference one year makes....let alone four. 

Four years ago the girls had to be within our site at ALL times, and I kept them in  life jackets the whole day. 
 

but this year....I gave them complete freedom to walk around the splash park, as long as they stayed together at all times. 
 
I think they enjoyed this independence:)
 
 

Towards the end of the evening, when the park was close to closing and was very empty, fairy girl approached me and was in need of a bandaide after falling, and I could see Little Angel talking to a lifeguard.....she couldn't see us, and was disoriented because all the intertubes were stacked up and she couldn't see over them too easily....she thought we left her.
 
 So close :D
 
 I admit I kind of enjoyed their new-found independence too :D


We tried a new smaller local water park in Georgia, but we are all very much in agreement that we much prefer James Island in Charleston.  But since J didn't go with us, I personally prefer this drive, as it's a much easier drive, and it's about an hour closer:)  I didn't feel too far away. 
 

We ended our Friday Fun Day with a stop at Hobby Lobby, a bit of a treat for us, since we don't have one near us.
 
 a great day was had by all!
 

TBT

TBT bonus: 2009 Falls Park in Sioux Falls, SD....long-term friends reunited....meeting each others' kiddos for the first time (look at ALL these girls :D )

thirty one fun

Santa stopped by for Christmas in July! Deliveries headed out tomorrow!

Mediterranean Potato Salad

 

Ingredients

For the salad:
• 3 pounds fingerling potatoes, halved lengthwise (quartered if large)
• 1 teaspoon salt, divided
• 3/4 cup chopped red onion
• 5 ounces slender green beans, trimmed and cut in half
• 2 cups cubed eggplant (1/2-inch chunks)
• 1 small zucchini, cut into thick rounds and quartered
• 2 tablespoons olive oil
• 1 clove garlic, minced
For the dressing:
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup olive oil
• 1/4 cup fresh parsley, minced
• 6 large fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 375ºF.
2. Place the potatoes in a large saucepan or stockpot and add enough water to cover. Add 1/2 teaspoon of salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl.
3. Meanwhile, spread the red onion, green beans, eggplant and zucchini onto a large rimmed baking sheet. Drizzle with the olive oil and toss with the remaining 1/2 teaspoon salt and the garlic. Bake for 15-20 minutes, stirring once halfway through, until tender. Remove from the oven and add to the bowl with the potatoes.
4. To make the dressing, add the mustard, lemon juice, vinegar, oregano, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth. Pour the dressing into the bowl with the potatoes (do this while the potatoes are still hot) and toss to combine. Once the potatoes are no longer piping hot, sprinkle on the fresh parsley and basil.
5. Serve at room temperature or chilled.

http://ohmyveggies.com/mediterranean-non-mayo-potato-salad/

Healthy Chipotle Sweet Corn Fettuccine

 

Author: Pinch of Yum

Serves: 8

 

Ingredients

• 4-6 ears of fresh sweet corn
• 1 lb. uncooked fettuccine noodles
• 3 tablespoons salted butter
• 1 teaspoon garlic
• ¼ cup flour
• 1 cup milk
• ½ cup half and half
• ½ teaspoon salt
• ¾ cup water (the stuff that you boiled the corn in is best)
• ½ cup Greek yogurt - I used Chobani plain low fat
• 1 single chipotle pepper in adobo sauce, minced
• cilantro for serving

Instructions

1. Corn: bring a large pot of water to boil. Place the ears of sweet corn in the pot, cover, and remove from heat. Let the ears "cook" for a few minutes before taking them out and letting them cool. (This helps partially cook the corn so it's not so raw, but this step is optional.)
2. Corn: Cut the corn off the ears. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. Let the corn sit for a few minutes with stirring. Stir once, and let it sit again so that the outside of the corn gets roasty-looking. When the corn is as browned as you want it, remove from the heat.
3. Pasta: Cook the pasta according to package direction. Keep a little bit of the pasta water.
4. Sauce: Melt the butter in a small saucepan over medium low heat. Add the garlic and saute until soft and fragrant, about 2 minutes. Don't burn the garlic - it will taste bad. Add the flour and stir for 1 minute. Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. Finally stir in the Greek yogurt and the chipotle pepper. Combine the sauce, pasta, and corn in one large pot. Add extra Greek yogurt or pasta water to get the desired consistency for your sauce. Sprinkle with cilantro for serving. Basil would be nice, too. 

http://pinchofyum.com/healthy-chipotle-sweet-corn-fettuccine

Summer Rolls with Peanut Sauce

  Prep Time: 10 Minutes   |   Total Time: 20 Minutes

Fresh Salad Rolls are a perfect lunch or snack during hot months. Pick your own filling and dip fresh rolls into homemade peanut sauce. Look for rice paper sheets at your local Southeast Asian grocery store.

Ingredients – Makes Six Rolls

• 6 circular rice paper sheets

Filling Options (Choose your own)

• 2 carrots, julienned
• ½ cucumber, julienned
• ½ pepper, julienned
• ¼ cabbage, thinly sliced
• Sprouts
• Leafy greens: kale, romaine, spinach
• Herbs: cilantro, mint, Thai basil
• Green onions, chopped
• Organic empeh or tofu

Peanut Sauce

• 2 garlic cloves, peeled
• ¼-1 tsp red chili pepper
• 4 Tbsp water
• 5 Tbsp peanut butter
• 2 ½ Tbsp rice wine vinegar or apple cider vinegar
• 1 ½ Tbsp gluten-free soy or tamari
• 2 tsp agave syrup

Instructions

Wraps

1. Fill a shallow bowl with warm water. And line a cookie sheet with saran wrap.
2. Dip 1 rice paper sheet in water. Make sure to get the full rice paper wet and keep submerged until just soft.
3. Lay rice paper on a flat surface and fill center with desired ingredients.
4. Fold the bottom half of rice paper over filling. Fold in both sides tightly. Pressing firmly roll the entire roll to close. Place seam down on lined cookie sheet.
5. Repeat steps 2-4 for the rest of the rice paper.
6. If not using immediately, cover with saran wrap tightly to avoid rice paper drying out.
7. Store in fridge for up to 2 hours.
8. Serve with peanut sauce for dipping. 

http://myvega.com/vega-life/recipe-center/summer-rolls-peanut-sauce/