Summer at the Cabin


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We spent a long weekend with Landon’s family at their log cabin home in Virginia. It’s such a beautiful place, we all had a really nice time:)

DSC_1266DSC_1240DSC_1320DSC_1230Worm watching.
DSC_1298-2DSC_1264DSC_1134DSC_1164DSC_1105DSC_0753-2DSC_1070DSC_1053DSC_0865DSC_0894DSC_1470We even had a little birthday party for Alia 2 weeks early :)DSC_1480DSC_1500DSC_0004Cabin life is good :-)DSC_0139

Photos at the Park


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Last week I got my dream lens, and had seen this photo shoot idea on Pinterest I just had to try, and was able to talk Roo’nAlex (as K calls them) into modeling for me (they didn’t take too much convincing ;)

It ended up raining which gave it a different feel but we were happy with how things turned out! And in interest of not ruining my brand new lens, Faith stood next to me the whole time holding an umbrella over my camera while she got soaked, all while singing Moulin Rouge the entire time. It was very strange in the best of ways.

Anyway, the photos! These two are the cutest <3


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These burgers are so delicious.

We love to get the veggie burger when we eat downtown at Market Street Cafe. It is unlike any other I have ever tried. Flavorful, filling, and just really good. I also love that it’s a true veggie burger, not a “fake-meat” thing like you get from some brands at the store.

We tossed around the idea of trying to make it at home for maybe a few years? Finally did a couple weeks ago and am sorry it took us so long. It turned out really, really great. So, here’s the recipe!

1 can garbanzo beans
3 cups fresh broccoli (about 1 head)
1/3 of a sweet potato, cooked & cooled (bake or boil)
1 cup whole wheat bread crumbs
2 eggs beaten
2 tsp minced garlic
1 tsp onion powder
Salt & pepper

Finely chop the drained garbanzo beans (I use this chopper.) You want them chopped well, but not puréed. Finely chop broccoli as well (you can use the same tool.) Mix all your ingredients in a big bowl until combined well. Form into patties.


Place on baking sheet lined with parchment paper and bake for 10 minutes at 400 degrees.

Once removed from the oven, pan sear for 1-2 minutes on each side.


Serve on whole wheat hamburger buns. We suggest lightly buttering and toasting the buns on the stove, it really makes the burger. (We do both the burgers and the buns on our big cast iron griddle.) Also great with served thousand island dressing (Whole Foods’ store brand is really good.)


Makes about 6 burgers. Or sometimes we use 2 cans of chickpeas, a whole sweet potato, & more egg, breadcrumbs, & spices & it makes more like 13, and then we eat veggie burgers all week. This meal is fantastic with homemade sweet potato fries (and Izzes! But what meal isn’t fantastic with Izzes?)


Next time I might throw in some diced red onion & mushrooms. The recipe is pretty flexible, a lot of finely chopped veggies would work, fresh herbs, whatever you like!

Happy cooking :)


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the fountain


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We took the kids downtown Saturday morning to play in the fountain. Our first time, crazy since we’ve lived here since K was born. It was a lot of fun, really great for free entertainment with toddlers :)

DSC_0759Alia was a little cautious as she evaluated the situation.DSC_0713And Kaden jumped right in. DSC_0892DSC_0725DSC_0816DSC_0867DSC_0798This bird sat nearly the entire time like with its wings out like that.DSC_0749Of course, Kaden wanted to catch it.DSC_0734DSC_0895DSC_0954DSC_0773DSC_0932