Friday, August 22, 2014

A Night Out // Bachelorette Style




This weekend is my sister-in-law {to be}'s bachelorette weekend and she's having it here in Tahoe!  And while I won't be able to partake in all the festivities, I love the excuse to get dressed up and go out for a girl's night.  ;)

What are you ladies up to this weekend??

xo natasha

Thursday, August 21, 2014

I confess...


I confess...

...that I am so crazy busy right now, that I often forget that I am pregnant.  Thank God the baby knows what to do!


...that I am still so sad that about Robin Williams' death.  We watched Dead Poet's Society and Mrs. Doubtfire over the weekend.  :(


...that I am hanging on to every last second of the summer.  I LOVE Fall, but I'm not quite ready to talk about it yet.

...that I am over the moon excited for my friend Laura's new arrival!!

...that I never tire of the ALS videos {or more importantly, the cause!}.  Check out Ryan and Ethan's here!


...that I may have gone a little overboard on Back to School shopping for Ethan {any myself!}.  This, this and this were all part of the haul.  Oops!  And I guess this means that although I am not willing to talk about fall...I'm certainly ready to shop for it!  ;)

...that I am too pooped to keep writing this post!

xo natasha

Wednesday, August 20, 2014

Good Old Fashioned PB Cookies



I've had pretty consistent cravings for peanut butter this pregnancy...and a couple weekends ago, I convinced Ryan to make me some PB cookies.  I normally would need some chocolate with dessert, but these really satisfied my sweet tooth...and I definitely couldn't stop at just one!


Ingredients //
1 cup unsalted, room temp butter
1 cup granulated sugar
3/4 cup light brown sugar
2 eggs
2 tsp vanilla extract
1 cup creamy peanut butter
3 cups + 2 TBSP all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 granulated sugar, for rolling

Method //

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator. (Psssst...we did not do this part and they turned out just fine).

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

Enjoy!
xo natasha

Tuesday, August 19, 2014

18 Weeks



How far along? 18 Weeks {first 18 week update}
Baby Size: A bell pepper
Total weight gain/loss: I would say a solid 5+ pounds now.
Maternity clothes? Thankfully, the summer time is a great time to wear maxi dresses...lots of maxi dresses!  This one is from Target.
Stretch marks? Still clear, though I am weary as I feel like the bump is growing much faster this time around!
Sleep: Solid, but starting to get some aches and pains.  Time for a pillow!
Best moment this week: Celebrating our five year anniversary!
Miss Anything? Doing pretty well right now.
Movement: More kicks...I think we will be able to fill the baby from the outside soon!
Food cravings: Soft serve!
Gender prediction: The cat will be out of the bag next week...hope Ethan can keep a secret until then!  ;)
Looking forward to: My brother is getting married next month and his fiance is having her bachelorette party up here in Tahoe this weekend!  That's right, I will be out at the clubs with my 18 week bump...get ready for it!
Differences this time around: The bump is growing at warp speed!

xo natasha

Monday, August 18, 2014

Our Weekend


We had a super low key weekend, which started off with our five year anniversary!


Beautiful flowers delivered at work!


Dinner at Edgewood {the place we got married at} before the Bruno Mars concert.  He was amazing by the way!


Variety pack of macarons...my husband knows the way to my pregnant heart!


The weather has warmed back up here, so we set up this fun sprinkler toy and Ethan basked in the sun.  #bunsoutsunsout


Of course, he was not a fun of getting squirted!  And he had to wear his new swim trunks in honor of shark week!  


That afternoon, we went to the park...


A park with one the prettiest views!  Oh Tahoe!


On Sunday, we spent most of the day at the beach...gotta soak it in while the summer lasts!

What did you do this weekend?

xo natasha

Thursday, August 14, 2014

Celebrating Five Years


Today is our five year anniversary and I swear the time has flown by!


It seems like just yesterday that we were saying our vows and celebrating with our friends and family.

And we've had fun celebrating ever since....


On our first year anniversary, we went to Bodega Bay for the weekend.  Look how young and carefree we were!  ;)


Year two, we went to Sonoma for the weekend...still carefree and slightly hungover.  ;)  You can see the recap here.


On our third anniversary, we had just had Ethan a month and a half prior, but we managed to sneak away to dinner at Edgewood, the same place we got married.


Last year, we went out to an intimate French restaurant that we had never tried before.  

Tonight, we're going to Bruno Mars which will be super fun and seems like the perfect way to celebrate five years!  ;)

It's been a wild ride...with a toddler and another one on the way I am sure it will only get more wild!  Looking through these pictures definitely reminds me how important it is to take time out for just us and remember where it all started.

How do you celebrate anniversaries?

Happy Anniversary Babe...love you!

xo natasha

Wednesday, August 13, 2014

Nectarine & Basil Salsa



Last weekend, our friends had us over for dinner and asked us to bring an appetizer.  We had leftover basil from the night before {we ended up making this and LOVED it!} so I was on the hunt for a tummy appetizer.  I found this nectarine and basil salsa and instantly knew it was worth trying.  We paired it with a side of guacamole, which seemed to be a hit.  The heat from the jalapeño and the sweet nectarine was such a great combo...not to mention the lime juice and basil.  Yum!

Recipe via Pinch of Yum

Ingredients //
1 ripe, juicy nectarine
1½ tablespoons diced red onion
1½ teaspoons minced jalapeno (seeds and ribs removed)
½ teaspoon lime juice
½ teaspoon honey
1 teaspoon sugar (optional)
4 fresh basil leaves

Method //
Dice the nectarine. Add sugar if the nectarine isn't very juicy and let sit for a few minutes. Add red onion and minced jalapeño. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored. Just before serving, cut basil into ribbons and sprinkle over the top.

Serve with a side of guacamole and chips!

xo natasha
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