tea copy


Pomegranate Orange Spice Tea



  • 3 cup water
  • 4 green tea bags
  • 2 cups unsweetened pomegranate juice
  • 1 cup orange juice
  • Juice of 1 lemon
  • 1 teaspoon honey
  • 1 cinnamon stick
  • 6 whole cloves
  • fresh ginger,1/2” slice


In a small saucepan heat water to steaming, remove from heat and add tea bags. Steep tea bags for 8 minutes. Add tea  with all other ingredients to a large sauce pan. Bring to a low boil on med-high heat, reduce heat to a simmer, cover and simmer for approximately 30 minutes.

Remove and discard cinnamon stick, cloves and ginger. Ladle into mugs and enjoy:)

gone reading

library copy


Oh, The Places You’ll Go

THE  best motivational book out there, seriously it will change your life.

The Martian Way

Really good spacey goodness by the master of spacey goodness.

A Wizard of Earthsea

It’s about a wizard.

Stuart Little

Reading out loud to my littles and they are really digging it, except I don’t do good story voices.

The Black Pearl

I’ve read this like twenty times, it never gets old. But I like all of his books.


hotbutteredrum copy

Hot Buttered Rum Batter


  • 1 pound butter
  • 1 pound brown sugar
  • 1 pound confectioners’ sugar
  • 1 quart vanilla ice cream, softened
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg


  1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
  2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.


cocoa copy

Peppermint White Hot Chocolate


  • 4 cups of milk
  • 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (or more/less to taste)
  • toppings: whipped cream, crushed peppermints, marshmallows


Stir the milk and chopped white chocolate together in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted.  (Careful not to boil or scorch.)  Remove from heat and stir in vanilla and peppermint extract.

Serve warm, with optional toppings if desired.