Good Eats: Chicken Pot Pie

I love chicken-pot pie.  I don't like all the condensed soups that create the filling, though.  I also am not a big fan of making my own crust from scratch, so I prefer the "semi-homemade" chicken pot pie...this way I can get all the flavors, none of the condensed soups, and still can cheat and use refrigerated pie crusts :) .

This recipe has become a staple for us...it is one of the only recipes that J remembers to ask "can we have that pot pie again next week"...which means I am happy to oblige.

The original recipe is located here, and her pictures do this dish far more justice than mine... I didn't seal my edges all the way so my crust is not nearly as beautiful as hers, (but it was still delicious!)

This is also one of those dishes that you can freeze in Tupperware and you can reheat it and it tastes delicious all over again.  (sigh)....I absolutely love simple recipes that are delicious and you can reheat frozen portions later...what a beautiful thing.

On to the recipe.....



Ingredients:

 1 box of pie crusts, at room temperature (I let mine sit out for 15 minutes prior to using them)

 1/3 cup unsalted butter

 1/2 cup chopped onion

 1/3 cup AP flour

 1/2 tsp salt

 1/4 tsp pepper

 1 and 3/4 cup chicken broth

 1/2 cup skim milk

 1 lb cooked, shredded chicken (I baked mine at 350 for 40 minutes and shredded it in my kitchenaid

         mixer..I also sprinkled it with Lawry's seasoned salt)

 1 small bag frozen, mixed veggies, thawed (around 2.5 cups)

 

 



Preparation:

1. Preheat oven to 425.  Spray glass pie dish with cooking spray.  Place bottom crust in greased dish. 

2. In saucepan over medium, melt butter.  Add onion and cook for 3-4 minutes, stirring often. 

3. Add sat, pepper, and flour.  Gradually add milk and broth.  Continue to cook and stir until it is bubbly (you may increase the heat to medium-high to achieve the bubbles as needed)

4. Stir in shredded chicken and thawed mixed vegetables.  Continue stirring until the sauce is thickened.  Remove from heat.

5. Pour into bottom pie crust.  Top with second crust and seal the edges.  Cut slits into top crust to permit airflow.

6. Bake 30-40 minutes (if your edges begin to brown too much, cover pie crust edges with tin foil after 15 minutes of cooking).

7. Let stand 5-10 minutes before serving.

 

 

 

Simple enough? I vote yes. So much so, that this is on next weeks' meal plan as well :)

 

 

 

Happy cooking, y'all,

Virginia

 

 



 



Good Eats: Balsamic Roast Beef with roasted asparagus

I love my crockpot.

So much so, that often times I hunt for new recipes just so that I can use my crockpot and come home to the delicious smells of flavorful foods that have been cooking all day. 

So I browsed through my pinterest and decided that this recipe was worth a shot.... and it didn't disappoint!! I also paired it with rice pilaf and The pioneer woman's roasted asparagus.  Perfect combo (this is by far my favorite asparagus preparation, by the way--you should totally use her recipe!)

delicious!  The beef was so tender, flavorful, and juicy!

 

Ingredients:

3-4 lbs boneless roast beef (chuck or round roast)

1 cup beef broth

1/2 cup balsamic vinegar

1 Tbsp Worcestershire Sauce

1 Tbsp low sodium soy sauce

1 Tbsp honey

1/2 tsp red pepper flakes

4 cloves garlic, minced

 

(If you're going to make the asparagus, grab a bunch of asparagus, pull out your EVOO, and your sea salt!)

 

Preparation:

1. Spray the slowcooker insert with cooking spray. Place roast in bottom of pan

2. Mix together all the ingredients (except the beef, obviously).  Pour over the beef.

3. Cook on low for 6-8 hours (I had a 3.5 lb roast and I let it cook for around 7 hours)

4. Remove beef and shred.  Ladle 1/2 cup of gravy over the shredded beef.  Save the reserved broth for future use!

 

 

That's it! So simple, and so delicious.  It has a flavor that is not overpowering, which I love because it permits it some versatility. 

 

 

To make the asparagus.

1. Chop off the woody bases of your asparagus.  Wash and pat dry. 

2. Preheat oven to 425 degrees.

3. Place asparagus on a single row on a baking sheet.  Drizzle with EVOO.  Garnish with freshly cracked sea salt and pepper.

4. Bake 12-15 minutes.

 

My favorite thing about this recipe is that the asparagus still has a crunch to it--it doesn't get all floppy and you're not dousing it in butter!! 

 

Delicious...can you smell the goodness?

 

Happy slow-cooking,

Virginia





Good Eats: Skinny Cheeseburger Casserole

Have y'all visited the blog Skinnytaste?  If not... you definitely should.  They have some of the best recipes that are all healthy-- and provide the nutritional information of each recipe for you so that you can tweak it as you need!!

Anyways, I kept seeing this cheeseburger casserole recipe pop up on pinterest...which to me, honestly sounds, well disgusting.  I love cheeseburgers....and I love casseroles....but the thought of something tasting like a cheeseburger and involving a casserole dish just didn't seem appealing to my tastebuds.  I decided, though, that the realm of pinterest and the pinning-gurus couldn't be wrong about mixing the dish together.  So with some hesitancy, I decided to muster up my courage and find a cheeseburger casserole recipe to try.

I made it on a night that I had a late lunch...mostly because I was fearful it would be a total flop (this was also the first recipe I had tried since my complete failure of crockpot French toast that I was ridiculously excited about and waited months to try...... and it was probably one of the biggest fails of all time.) 

So we tried one from skinnytaste (you can find the original, un-tweaked version here.  I wanted more protein, less noodles, and less cheese.  So we added more ground beef, and also some more tomato paste!



Ingredients:

1.5 cups uncooked rotini pasta

2 tsp EVOO

1 cup chopped onion

1 clove garlic, minced

1.5 lbs lean ground beef

3/4 tsp salt

1/2 tsp black pepper

1 small can of tomato paste

28 oz diced tomatoes, drained

2 Tbsp Dijon mustard

1/5 cups low fat shredded cheddar cheese

chopped dill pickles (we used the sandwich style dills and chopped them into sixths)

 

Preparation:

 

1. Preheat oven to 350.  Spray 9 x 13 inch casserole dish with cooking spray.

 

2. Cook pasta according to directions on package

 

3. In a large skillet (with a lid), heat oil over medium.  Cook onions until softened.  Stir in garlic, and cook for 2 minutes.  Add beef.  Increase heat to medium high, and cook beef until browned.  Drain grease.  Add salt and pepper.

 

4. Stir in tomato paste and add tomatoes and mustard.  Allow the mixture to thicken and bubble (once thickened, allow to simmer for 3-4 minutes, covered.

 

5. Toss the pasta in with the meat mixture and stir until mixed thoroughly.  Pour into prepared casserole dish.  Top with cheddar cheese and bake for 15-20 minutes, until cheese is melted.

 

6. Top with chopped dill pickles.

 

 

 

 

 

 

y'all.... this was good.  So good, actually, that I may have enjoyed it more than a burger (don't get me wrong, I will always be a cheeseburger kind of girl), but this was a nice change.  It wasn't overbearing in flavor, but still tasted like the best parts of a cheeseburger.  Definitely a good one for us... oh yeah, and you can freeze leftover portions and it tastes just as delicious when you reheat them :)

 

 

Enjoy!

Virginia

Good Eats: Southwest Tilapia with pineapple-mango salsa

I love seafood.  Honestly, we don't incorporate it into our cooking as much as we should, but I saw this gem on pinterest I decided to give it a shot!  We already enjoyed the parmesan-crusted tilapia that we cooked, which you can find our recipe on the blog here. 

Anyways, We love spicy southwestern-style food, so I knew we should give this one a try.  I paired it with a simple pineapple-mango "salsa" to compliment the spicy flavors of the heated tilapia with the cool, sweet textures and flavors of the fruit.  It was a risky combo, but I thought it may work.... and I think it did!!!

For a side, we used a simple bean, corn, tomato, avocado salad that I threw together last minute for the flavors, colors, and veggies.

Ingredients:

3-4 tilapia filets

2-3 Tbsp EVOO

2 tsp smoked paprika

1 tsp chili powder

1/4 tsp onion powder

1 tsp cumin

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

rice, optional

 

For the salsa: Mix together your favorite canned (drained) pineapple (I used crushed--so it had the consistency of applesauce) and chop up a fresh mango.  Mix together, sprinkle in a heavy shake of chili powder and the smoked paprika to give it a little kick. And that's it :)

Preparation:

1. Combine spices in a small bowl, mix well

2. Place tilapia on plate and divide spice mixture amongst the filets. (top side only)

3. Heat EVOO over medium-high heat in the skillet.  Place tilapia filets in the pan, spice side down.  Cook without moving for 4 minutes.

4.  Turn over filets and cook an additional 4-5minutes.

5. Serve over rice and top with the salsa!

 

I really liked the spicy flavor of the fish. I also love that it took 15 minutes to make! (come on now...preparing rice takes longer than that)... It's a perfect, healthy, flavorful fix for the midweek "Oh my goodness I don't want to spend hours in the kitchen tonight...dilemma. 

 

Enjoy, Y'all,

Virginia





Good Eats: Philly Cheesesteak Stuffed Bell Peppers

Hi bloggers,

Sorry for my MIA absence.... but in the interim between posting recently, I have discovered some fabulous recipes that I can't wait to share!!!  Here is one of my new all-time favorites....

Philly Cheesesteak - Stuffed Bell Peppers

 

The cheese, the delicious taste of one of the greatest sandwiches in the entire world, all without all those carbs in the bread?  Is this too good to be true?  no...it's delicious. 

 

When I stumbled across this recipe on pinterest, I knew I had to incorporate it into our menu.  I was, in all honesty, a little doubtful that this healthier version would satisfy, but nonetheless we tried it.

 

It....was....mouth-wateringly.... phenomenal. 

 

 

Ingredients:

3 green bell peppers

1 package sliced roast beef (sandwich/deli style)

1 Tbsp EVOO

2 cloves garlic, minced

1 c. beef broth

salt & pepper to taste

1 cup shredded mozzarella cheese

1 package sliced white mushrooms

 

 

Assembly:

1. Cut peppers in half, from stem to bottom.  Remove seeds.  (Preheat oven to 375 approximately halfway through this recipe)

2. Spray Casserole dish with cooking spray. Place peppers in the dish.  Place a small handful of shredded cheese in the bottom of each pepper.

3. Heat EVOO in large skillet on medium-high heat.  Sauté onion and garlic for around 15 minutes.

4.  Add mushrooms.  Sauté for an additional 10-15 minutes, until tender and browned.

5.  Shred roast beef slices into strips.  Add to skillet.  Slowly incorporate beef broth and bring the mixture to a boil.  Add salt and pepper. 

6.  Allow mixture to simmer until most of the liquid has evaporated (this took me around 20-25 minutes).  Spoon mixture into the prepared peppers.



7.  Bake peppers at 375 for 30 minutes.  Remove from oven and sprinkle an additional small handful of cheese on top of each pepper.  Return to the oven and bake for another 10 minutes, until cheese is melted and bubbly. 

 



Hints for Prep:

1. When buying your peppers, try to buy ones that have three bumps on the bottom.  These tend to have less seeds and more of the actual pepper, so you get more for your money. :)

2. You can substitute sliced cheese for the shredded on the top layer, but this gets a bit messy because it will melt all over your dish (but you get more cheese on each pepper this way.)

 

 

 

Hope y'all enjoy this one! We loved it!!!

xoxo,

Virginia



 

An Update on Life

I know I know.. I'm terrible recently with blogging.

It's been, well, hectic around here to say the least.  Between graduating with my Masters, studying for boards (next Friday eeeek) and starting a new temporary job(s) it's been, well an adjustment to say the least.

I've had a couple of friends ask me some questions about meal planning recently, and I figured since I do not have time to update y'all on what's been cooking in my kitchen (although next week...be ready for some yummy recipes that are now in my "favorites" category...major posting will happen after my brain is fried from taking my boards next Friday :) .)

 I warn you ahead of time...this ended up being entirely much longer than I had originally planned.

1. How do you budget for meals?

- I enjoy cooking.  I try to plan meals that are healthy, flavorful, satisfying, and filling.  I could easily cut our food budget in half if I cut out some of these things, but I am not willing to.  I enjoy using fresh vegetables 90% of the time as opposed to frozen or canned.  I enjoy adding seafood into our food menus, which can tack on extra costs to the budget easily.  I also always have tons of fresh fruit around because when we have it here, we eat it!  So I'll admit, I could cut corners, but I have already managed to cut our bill a lot by planning ahead.  Here is a rough breakdown on costs of our grocery store(s) budget:

Costco

             1. I go to Costco at least 2 times per month.  My Costco bill one trip is ALWAYS expensive (100+ dollars).  This is when I buy our chicken and ground beef for the month.  I'll still buy meat at the grocery stores when it is on super sale (even if our freezer is already full), but this is where the bulk of our chicken and ground beef comes from.  I always buy around 8 lbs of chicken (its 2.99 per pound at Costco ALWAYS--and in individual sealed packs of 2 which is perfect for us).  I also buy roughly the same amount of ground beef (also 2.99 per pound), except I buy it in the patties because it is cheaper per pound than buying it in the loaf-style... then I come home and divide it up into freezer bags of around 1.5 lbs each.  The meat alone is usually around $50 (23.92 for chicken and the same for ground beef, so math whizzes who want exact numbers: $47.84).

That meat lasts us almost an entire month (well, the beef lasts us more than a month, the chicken lasts around 3 weeks because I tend to cook 2 chicken dishes per week).

 

I also stock up on the protein bars we like- which usually averages around $12.99 for a 24-pack (we like the nature valley protein bars...they're delicious... I swear though, if Costco starts selling Luna bars I will never shop anywhere other than Costco EVER again). 

 

We buy fruit at Costco.  2-3 lbs of strawberries costs $4.99 when it isn't on sale (which for you grocery store shoppers, that's the same price as the 2 for $5 that they carry) however, Costco fruit tends to last much longer before going bad.  Our grocery store berries last maybe 2-3 days for strawberries, and maybe 5 days for blueberries.  Bananas last maybe 3 days since they're overripe by the time they hit the supermarket anyways. 

We buy 2 lbs of blueberries for $3.99

We buy 3 lbs of bananas (which are green, and we pull them apart once ripe and put them in brown bags in the fridge to make them last longer) for $1.49

Fruit Total (approximate): $10.47  (and we buy this at least 2 times per month)

 

I also stock up on laundry detergents, cleaning products, etc during these trips...whatever is on sale (I watch the coupon flyers)-- but I don't count this in our grocery budget.

 

this is where I buy 99% of my spices (seriously)... just for comparison purposes note the following:

(sorry it's so blurry)

BI-LO brand cinnamon on sale 2.37 oz @ $1.99

Kirkland brand (Costco) cinnamon 10.7 oz @ $4.98

PURE vanilla extract (don't use imitation vanilla, I know it's so much cheaper but I promise you that your dishes and desserts will taste better if you spend the extra money)

Publix brand pure vanilla extract 2 oz on sale @ $3.99

Kirkland brand pure vanilla extract 16 oz @$6.58

 

 

Now, you have to keep in mind that it has taken me months to get to the point where our grocery bill is so low- probably because now I have a staple supply of basics and spices and I don't need to buy that sort of thing except on rare occasion... so don't get frustrated if you're not slicing your bill down as much as you would like. Here are some things you should get at Costco (unless your grocery store is having a fabulous sale)

1. Flour

2. Brown sugar

3. White sugar

4. Salt/Pepper (grinders that are HUGE cost around 2.99 each-- and they are 4 times the size of those in the grocery store!)

5. Laundry detergents

6. if you have an indoor trained dog (like ours) they have puppy training pads here.... 150 pads is $16.99.  At walmart, 50 pads is $19.99 put that into perspective

** Confession: this price difference ALONE is what caused me to purchase my annual Costco membership (around 45-55 dollars, annually).  The amount I save on puppy pads alone pays for my membership (I save 12 dollars essentially every time I buy 1 box of puppy pads-- which only lasts us about a month.  So think about it- every 3 times I buy it I just saved my membership cost)

7.  freezer bags

8. trash bags

9. snack-sized portions (trail mixes, snacks, protein bars)

10. MILK: it is $2.95 for a gallon of fat-free milk and the sell-by date is always at least 2 weeks away from when you buy it

 

 

back to the question now (sorry for that aside).

how do you budget for meals

So I spend roughly $125 a month at Costco, but this isn't just on food.... If I had to estimate which percentage of it would be on food, I would say around $80 (the rest is household items)

 

My goal for grocery shopping is never to spend more than $100 for a week.

(I know you're thinking: that's a ton of money to spend...but let me break it down for you)

I go grocery shopping once a week. 

One week is my "heavy week" where the total is roughly in the 90s

the next week is my light week, where the total is roughly in the 50s-60s. 

 

With that money I plan the following:

1. 7 days of breakfasts for 2 people (I almost always have fruit, toast, and yogurt/cottage cheese; J usually has cereal and fruit)= 14 breakfasts

-- we stock up on cereal with BOGOs.  If it's not on sale, I don't buy it... if it is on sale, I buy it in bulk (I'm talking I usually don't leave with less than 6-8 boxes of cereal...so this will last us a solid 2-3 weeks)

 

2. 5 days of lunches for 2 people (I tend to usually eat random things, but when I plan for dinners I always cook double (so we can freeze at least 2 more dinner portions, and then have at least 2 lunch sized left-overs too)

 

3. snacks

 

4. 5 nights of dinner for 2 people

-- as I mentioned above, dinners almost always include leftovers.  I plan to feed 6 even though there are only 2 of us.  It feeds us dinner for 1 night, then we have 2-3 leftover portions that I put into Tupperware's and freeze, and then J has a lunch for another day that week.

10 dinners (5 lunches, 10 extra frozen portions)

 

So if you add up the total cost of the month: 80 (Costco) + 180 (2 heavy weeks) + 120 (2 light weeks)= 380  (i'll just round up and say 400, even though these grocery trips also include non-food items)

 

So $400 feeds us: (I rounded down so I would get the lower number in case one week I spend more)

14 breakfasts a week x 4 weeks = 56 breakfasts

10 lunches a week x 4 weeks = 40 lunches

10 dinners a week x 4 weeks = 40 dinners

10 frozen portions x 3 weeks (sometimes we don't have leftovers) = 30 meals

 

$400 gives us: 166 meals (approximately), or $2.40 per meal

 

 

 

that's how I budget

 

 

2. How do you plan meals for the week?

I plan to cook 5 dinners a week.  My dinners tend to be a mixture between simple one-dish-wonders, slow cooker meals, and then some more time-consuming ones mixed in.  I always plan for 5 dinners, 1 night of leftovers, and 1 night out (give or take, obviously). 

Here is the process I use:

1. Pull out the big ole' bag of recipes

 

2. Sometimes I'll search pinterest for new inspiration, and write down new recipes on cards that I want to try

 

3. Divide it up: chicken, beef, vegetarian, (seafood)

 

4. Search the weekly sales flyer for what big items are on sale

-- for example, if pork tenderloin is on sale, then we may add pork that week.--

-- if bell peppers are on sale, we have stuffed bell peppers and I buy extra and chop some, slice others and freeze them for later--

 

5. look in the pantry/freezer. 

-- for example, I had leftover frozen tilapia filets in the very back that I used this week which cut our bill for this week in regard to added meats

 

6. If something is a staple and it's on sale, buy it anyways--even if you already have some

-- pasta, spaghetti sauce, black beans...rice... you name it, I probably at any given time have as many as 10 of each.  When broth goes on sale 10 for $10 I buy 20. Yes that week my bill is higher, but I don't have to buy any more for a very long time.

-- no, I don't need 8 boxes of cereal...but when it is BOGO for $3.99 and I have a

 

 $2 off coupon if I buy 3 or more, that means I can get 4 boxes of cereal for 6 dollars...you better believe I buy them all.

 

7. Plan your weekly meals not only by meat (I mean, who really wants chicken 3 days in a row) but more importantly by produce .  Don't expect to buy all of your groceries Sunday morning and then cook a delicious veggie stir fry Thursday evening-- the veggies will no longer be "delicious" and you'll likely have had to throw them out.  Use your fresh produce earlier in the week, pasta/rice dishes later in the week since they don't go bad!

 



 

3. What about time commitments?

 

While I will admit i have much more free-time this interim year since I am not technically working in my career field, I still do work.  Typically I put in 3 9-5:30 days, 1 9-4:30 day, and then a day from 9-12.  I often also have weekend commitments, so while I am not technically "full time employed", I am occupied for the vast majority of my week.   With this schedule, though, I still manage to create shopping lists, meal plan, and shop weekly.  AND make time to cook when I get home so that we are good for the week! On weeks when I know I won't have much kitchen time, I cook 3-4 meals on the weekend and freeze them for the week so that we can still eat healthy meals when I don't have time to be near the oven!  Here's a rough breakdown of time commitments:

1 hour of recipe searching/altering/inspiration

this is when I write down new recipes, plans for entrees, side dishes, and the occasional dessert





 

30 minutes of coupons/store flyers/ shopping list creation

 I go to Publix to shop.  Their flyers change on Tuesdays.  So typically I will check out the sales flyer on Tuesday/Wednesday and use the fabulous shopping app they have where you can create your grocery list by literally clicking on the sales flyer.  It also makes a list for me that goes straight to my Iphone and it tells me not only which aisle my items are on (ie it categorizes what aisles you need to go on and what you need to get on those aisles based on the store you list as your home store), BUT it also tells you where on that aisle it may be (ie if you put cinnamon, it will tell you to go to aisle blah de blah and look near spices).  THIS app alone has saved me hours at the grocery store.

 

1 hour of grocery shopping including travel to/from the store

That's it.

 

pantry organizing/night meal organizing

It takes me about 20 minutes to put everything away.  Then each night I give myself 5-10 minutes to go over the recipe for the following day and pull out the items I'm going to need for it so that when I get home, I can get straight to cooking and not go pantry digging for the cumin.

 

 

Well, that's a long enough post for now about meal planning.  I just wanted to prove that you can plan delicious, healthy meals that are filling and good for you that are still reasonable. 

 

Now yes, if I go on the Ramen noodle diet (which I wont because they are so bad for you and so much sodium) I could eat for $10 a week, but I am more than happy with the budget cuts we have made by trying this meal planning strategy!

 

Happy shopping,

xoxo,

Virginia

 



Life Update

Hi!

Sorry for the lack of posts recently... amidst studying for boards and finishing my masters program, there has been little time for anything other than the fabulous review books I've been studying...

BUT I will be back intermittently for the next two weeks, and then back on a more solid regiment thereafter :)  I've been in the kitchen a bit, and have some delicious recipes I plan on posting in the very near future (nom nom nom). 

Recipes to come soon......

Chicken Tamale Pie

This is legitimately one of our favorite go-to recipes... It is so easy, a classic "one-dish-wonder" and it freezes perfectly for later dinner/lunches!

 

Parmesan-Greek Yogurt Chicken

This lightened up version was delicious!

 

In addition, my next week's menu is set and this is what will be cooked up for us :)

Sunday: Shrimp & Veggie Stir Fry

Monday: Philly Cheesesteak stuffed bell peppers

Tuesday: "Fend for yourself" night

Wednesday: London Broil with veggies and potatoes

Thursday: Southwestern Tilapia with mango-pineapple salsa and fiesta salad

 

 

 

Now that J's office is completely re-done (wahoo) I'll definitely have to do a before/after post of the space.  It really came together nicely, and we did it on a budget!! (the upcycled goodwill lamps looked perfect in there!)

 

 

After boards, in addition to better meal-planning/budgeting strategies, I am embarking on a 30-days of cleaning/organizing challenge.  I love clean spaces, but let's be honest- when you are newlyweds and now have a combination of his/hers/ours, space is extremely tight- which leads to clutter.  I can handle clutter....until we move to a bigger space next summer, but I desperately need to get in some fall cleaning... I prefer "fall cleaning" to "spring cleaning" for many reasons:

 

1. It's nice enough weather to open up the windows and let the fresh air blow in without sweating to death.... I live in Charleston, the heat in the Spring/Summer is enough to melt you into a puddle.
2. Getting your space deep-cleaned and organized prior to the holidays is spectacularly convenient... this way when people come by, it's warm and inviting, not "oh my gosh you have stuff falling off of shelves EVERYWHERE".... it also helps to have a clean space when you start
3. It's a great time to "give away" old things you aren't using anymore.  Someone else may find great use for them, and donating them to charitable organizations helps less fortunate people also get new stuff for the holidays!
4. SALES: Labor Day, Back to School, Black Friday, Cyber Monday...just to name a few.  This is the time to throw out that can opener that has been on its "last limb" and go get a new one!

 

Anyhow, there's the rough blueprint for what is to come after 2 weeks!

 

Hope that everyone is having a spectacular kick-off to the fall season.... I know our furchildren are with their fabulous new acorn collars.

(Bells: Left- 7.5 months old, Smooth Red Mini Dachshund; Daisy: Right- Almost 3, Morkie)

Want one of these fabulous acorn collars with flower or bow additions?  Head on over to one of my obsessions : With You Collars

Her stuff is fabulously made, unique, girly, and incredibly affordable.  Sturdy enough for even the largest of dogs, but scaled to size for tiny pups like ours :)

 

 

Happy Fall, Y'all

Virginia