Each month we share our Seasoned View. Snapshots of nature and daily life taken by the Seasoned sisters. Find last month’s past months’ here.
Author Archives: Sarah
Cannon Beach & Haystack Rock – Oregon
In honor of World Oceans Day (which was celebrated yesterday, but let’s pretend it’s a 365 days a year affair), I wanted to highlight a quaint little coastal town in Oregon known as Cannon Beach. I had the opportunity to visit Cannon Beach and Haystack Rock in 2013 during a cross-country road trip. Even though I only spent a few hours milling about in the shallow tide pools, Cannon Beach was one of my favorite pit stops of the seven week trip. From the town overlooking Cannon Beach, everything appears to be a shade of gray, but once your feet hit the sand you start noticing little pops of colorful sea life all around.
5 Tips For Taking Better Kid Candids
Taking great kid candids is an important skill to have. Give any parent a stellar photo of their son or daughter and you’ll be invited over for dinner often. Throw all those kid candids in a photo album and BOOM you have the best mother’s day present ever, one that will never be duplicated or lost. If you need more dinner dates or a great father’s day present (it’s already June!) than read on my friends, read on and charge those camera batteries because today’s post includes 5 Tips For Taking Better Kid Candids.
Happy Saturday June Bugs!
Wowza. Can’t believe it’s already the first Saturday in June. Summer is here! I mean, not officially, but feel that sun, drink that iced coffee, am I right?! I woke up feeling a little bit bummed this morning and I realized it’s because I would rather be at the beach! I don’t want to be home. I don’t want to be doing work. I don’t want to be cleaning my house. I WANT TO BE AT THE BEACH! After pouring myself a large iced coffee and talking myself off my I don’t wanna do this, I don’t wanna do that ledge, I decided to put on my new bathing suit and do a little bit of daydreaming down memory lane.
Lemon Bars
Every season we like to pick one ingredient and find a variety of ways to love it and use it. This summer it’s lemons! You can find our complete ingredient archive here.
Lemon bars! Leeeemon Bars!! These are not for the sugar-free, but they’re oh so tasty. I love the tangy flavor and the soft texture of these lemon bars made with fresh lemon juice. Lemon bars are my new go-to party treat because a tiny square can go a long way. I actually halved this recipe because it’s waaaay too much for two people and even a lot for a family of four.
Lemon Bars
Ingredients
- Crust:
- 1 stick of butter at room temperature
- 1/4 cup sugar
- 1 cup flour
- 1/8 teaspoon kosher salt
- Filling:
- 3 extra-large eggs at room temperature
- 1 cup sugar
- 1 tablespoons grated lemon zest (4 to 6 lemons)
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup flour
- Confectioners' sugar, for dusting
Instructions
- Grease a 9x13x2 inch baking sheet.
- Mix the butter and sugar with an electric mixer until light.
- Combine the flour and salt and add to the butter until just mixed. It might seem a bit crumbly, but that is normal.
- Gather the dough into a ball inside the bowl.
- With floured hands, press the dough into a 9x13x2 inch baking sheet, building up a 1/4-1/2 inch edge on all sides.
- Chill in the fridge for at least thirty minutes.
- Preheat the oven to 350° and bake the crust for 15 minutes or until very lightly browned.
- While the crust is baking, whisk together the lemon zest, lemon juice, sugar, eggs and flour. Pour the mixture over the crust and bake for 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares and dust with confectioners' sugar and top with berries if desired.
- *If you're making lemon bars for a crowd (six or more people) then double the recipe!
Whaddya say? Lemon bars for dessert this weekend?!
Seasoned View: Vol. 15
Each month we share our Seasoned View. Snapshots of nature and daily life taken by the Seasoned sisters. Find last month’s past months’ here.
Merry Monday to everyone 🙂 Hope your weekend was whatever you wanted it to be. Mine was the perfect mix of work, rest and play. I saw Mad Max last night in theaters and I was blown away! So good; nonstop action, but not the repetitive kind. My week is shaping up the same way 😉 Have a good one!
You know the deal, simply click on the download link below each photo and save the image. You can upload one or all of these photos to use as your desktop background or as phone and tablet wallpapers. Enjoy!
Dino DIY Terrarium
Hey there! Hopefully I met you today at the Anthracite Heritage Festival 🙂
Here’s how to assemble the Dino DIY Terrarium:
- Find a glass vessel.
- Line the bottom with stones.
- Sprinkle a layer of charcoal on top.
- Add a few inches of potting soil.
- Tuck small plants into the soil.
- Add moss and decorations.
- Keep the terrarium in indirect sunlight and mist when soil is dry.
Cheers!
Red Cabbage and Apple Salad with Tahini-Ginger Dressing {Vegan + Gluten Free}
During a hectic week (like this one), I prepare a few cold salads to satisfy my lunch and snack cravings. I’m not very good at taking breaks once I get into the groove of photo editing. Instead of starving, rely on a few quick and nutritious salads made ahead of time, like this Red Cabbage and Apple Salad with Tahini-Ginger Dressing.
Our friend Nicole sent me home with a big batch of red cabbage and apple salad a couple months ago. I knew I had to share it on Seasoned after I devoured the entire container in less than six hours. The Tahini-Ginger Dressing is SO tasty that I drank a bit of it. Yup. Right from the jar. It’s that good.
Thank You!
We wanted to say THANK YOU to those who have served, those currently serving and all the loved ones who died while serving. We appreciate you today and everyday. Many thanks to those who are fighting for peace, justice and a more humane world in all spheres and workspaces as well. We need you and we’re grateful for your work.
This photograph is of our dear friend Nicole’s family during her husband’s promotion to Brigadier General.
Weekend Recipe Roundup
Hey there! A few friends are visiting this weekend and I found myself looking up old favorites in the archives of Live Seasoned. I thought I’d share my picks with you 🙂
Best snack EVER. Today we made a vegan version with coconut oil, nutritional yeast (instead of parmesan) and garlic.
Lemonade all the way. This lemongrass tea is exceptional too!
We love making these honey and brie crackers as a party snack.
Remember this meal? I grill up those pork skewers all the time.
Quick pickles and spinach dip are my new summer party staples.
I picked up a mixed six pack of Carolina beers and a sixer of Saranac Prism White Ale tonight.
I’ll probably make an adapted batch of these scones tomorrow for my gluten-free, vegan friend.
Oooo and some of these creamy avocado popsicles or maybe these toasted coconut ones.
Hope you all have a relaxing weekend! I’m out!