geoffrey’s 33rd birthday

My dear husband recently took another year around the sun. I am not sure why I tend to dedicate a blog post to his birthdays and not mine- maybe because it is more fun to celebrate the birthdays of those that you love. Regardless of the reason, this year, celebrate we did.

We chose to go to the Remai Modern art museum in Saskatoon. Even though it had opened in 2017, we had yet to visit it. After spending the morning getting ready (and trying to help Remy feel a bit healthier), we finally made it out the door. We drove a very short distance, parked, and went inside.

We unfortunately chose a day where they were working on a new exhibit, and so a few of the galleries were closed. The Learning Studio was also not open until later that day. But the museum was relatively empty, and so we explored all three levels with ease. We began with the Picasso Collection, and ended in the gift shop.

It really is such a beautiful building. Everything about it is so eye-catching. The artwork, although minimal, was really engaging as well. The only downside was that it felt like more of a great date destination for us, and not so much a welcoming place for our children. Remy’s favourite part was the play area, which consisted of foam seats, a few children that happened to be on their way out, and the gift shop. She still had fun, but we were mostly telling her “don’t touch that!”

I would love to go back with just Geoffrey if and when we actually start date nights again. Until then, here are those photos from our lovely morning.

Happy birthday, husband!

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

video of my pregnancy journey


I am very excited to be sharing my pregnancy journey video with you today. I feel as if this pregnancy went much faster and smoother than my first one. Even though I don’t really enjoy being pregnant (from all of the worry and physical symptoms), I certainly do miss it when it is over.

I chose the song “Pray” by Sam Smith to accompany this video. Last year, when I was experiencing so many issues with my second pregnancy, I prayed and prayed for God to make the decision as to whether or not our baby would survive, and to help me accept the outcome. After I miscarried, I couldn’t believe that He chose to take our child away. However, deep down I knew that it was for a reason- one that I didn’t realize until Wilder was born.

I held off on praying for most of this pregnancy. That is, until the end. I was filled with worry that we might lose another one in the final weeks, so I began praying to be able to safely bring Wilder into this world. I did that every night until he was born, and by God’s grace, he was.

Now that Wilder is here, I understand that we had to lose our second child in order to have this beautiful, sweet, easy, calm, and happy baby. My blessed rainbow baby.

Feel free to look back at my first pregnancy video with little Remy.

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

recipe: 1952 hot cocoa

This recipe comes from my Baba’s Watkins cookbook, which was published in 1952. It is the perfect warm drink to devour this month, for yourself or for guests!

1952 Hot Cocoa

Serves 4

Ingredients:

¼ cup cocoa
4 tbsp sugar
⅛ tsp salt
1 cup water
3 cups milk
½ tsp Watkins vanilla

Steps:

1. Blend cocoa with sugar and salt, then add water and stir into a smooth paste. Cook and stir until the mixture is thick and smooth, boiling 1 minute.

2. Add milk and heat over low heat to serving temperature. Add vanilla and beat with a rotary beater until frothy, then serve at once.

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

recipe: vegan blueberry lemon loaf

Each time I make a new loaf, I swear that it’s the best one yet. This, you guys, IS the best one yet! It didn’t rise as high as regular loaves (I think due to it being vegan), but it was so incredibly sweet and satisfying. No one would ever guess that it was a healthy treat!

I’ll be making this loaf again and again, with no complaints from anyone. Try it out this Christmas season!

Vegan Blueberry Lemon Loaf

Ingredients:

(For the loaf)
2 ¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅔ cup almond milk, unsweetened
3 tbsp lemon juice
1 tbsp lemon zest, grated
¼ cup canola oil
2 tbsp applesauce
⅔ cup brown sugar
1 tsp vanilla extract
1 cup blueberries
dairy-free butter, to grease

(For the vanilla frosting)
1 ¼ cup powdered sugar
1 tbsp dairy-free butter
2 tbsp almond milk, unsweetened
¾ tsp vanilla extract

Steps:

1. Preheat oven to 350°F. Grease a loaf pan with butter. Set aside.

2. In a medium bowl, whisk flour, baking powder, and salt together.

3. In a large bowl, combine almond milk, lemon juice, lemon zest, and oil. Stir in applesauce, brown sugar, and vanilla extract.

4. Fold dry ingredients into large bowl. Mix until just combined. Gently stir in blueberries.

5. Pour mixture into prepared loaf pan. Put in oven for approximately 1 hour. Remove and let cool for 1 hour.

6. Put all four ingredients for frosting into a bowl. Mix with electric mixture on low, gradually increasing the speed until it thickens.

7. Spread onto loaf. Gently slice, and it’s ready to be eaten!

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

recipe: holiday fried rice

Hi everyone! It’s been a minute since my last post.

I will be sharing a few recipes this month in preparation for Christmas as I ease back into blogging. This one in particular is a great option for those of you who are cooking for a large group of family and friends. It’s hearty, savory, and oh so delicious. Here it is!

Holiday Fried Rice

Ingredients:

2 cups long grain white rice
2 chicken breasts
1 tsp ginger root, diced
½ white onion, diced
4 mushrooms, diced
¼ cup green onion, diced
1 can of water chestnuts
½ cup frozen peas
½ cup frozen corn
1 can baby corn on the cob
3 eggs
1 tsp salt
1 tsp pepper
Vegetable oil

Steps:

1. Make rice ahead of time according to directions. Put in fridge for a few hours before moving onto next steps.

2. Once rice is chilled, heat oil in a large skillet. Cut the chicken breasts into small pieces and fry until nearly cooked through. Add ginger, white onion, mushrooms, and a pinch of salt and pepper. Cook all the way through then remove from skillet.

3. In a medium pot bring corn, peas, water chestnuts, and can of baby corn to a boil. Continue over medium-high heat until vegetables have softened. Drain and set aside.

4. Using the same skillet, heat oil over medium-high heat. Add eggs and cook for approximately 5 minutes. Begin adding rice in small portions. Add the green onion. Finally, add the remaining cooked ingredients, and salt and pepper to taste. Serve warm and with the option of soy sauce. Enjoy!

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

  • Calendar

    March 2019
    M T W T F S S
    « Feb    
     123
    45678910
    11121314151617
    18192021222324
    25262728293031
  • Follow

    Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,677 other subscribers

%d bloggers like this: