If you’re reading this, then I have successfully made it through 25% of my 365-day photo challenge. This is not an April fools joke; I actually did take a photo every day in January, February, and now March.
In 2019, I am posting a roundup of “simple joys” on the last Saturday of every month. Feel free to share your own simple joys in the comments!
The 100 Books Bucket List brought some good reads (or listens) this month. Here are my top three recommendations:
- My Man Jeeves by P. G. Wodehouse
- The Hitchhiker’s Guide to the Galaxy by Douglas Adams
- Winnie the Pooh and The House at Pooh Corner by A.A. Milne
We have almost reached the end of National Peanut Month, and I have yet to post a recipe that includes peanuts.
Today that changes!
Popcorn is good on its own, but the addition of white chocolate and sprinkles makes it birthday-week-worthy.
I shared this popcorn with the third- and fourth-graders at my church, and they could not quit eating it! I lost count of how many times I heard, “Can I have some more popcorn?”
Before I begin, allow me to express my shock that I am twenty-four years old! I feel old…but also young…sort of rickety…but also fresh… Can anyone relate?
Anyway…you’re here to read about the exciting things I did this year. Here you go:
I wonder why some ice cream companies dye their mint ice cream green and other companies make white mint ice cream. Personally, I don’t think the color affects the flavor–I love a few scoops of white mint ice cream from Breyer’s as much as I love a green mint Klondike bar. This month, I couldn’t resist the opportunity to make green mint chocolate chip cookie bars for St. Patrick’s Day.
If you are only here for the recipe, you can find it below the next picture. If you want to read about how I went a little mint crazy last fall, keep scrolling!
- 1 cup milk
- 1 overripe banana, sliced and frozen
- 1 tablespoon cocoa powder
- 1/2 teaspoon mint extract
- 1/2 scoop protein powder (optional)
- 2 large handfuls of spinach (for the green color, optional)