For those of you who follow along on Instagram, you already know that I bought a tricycle a few weeks ago with the intention of taking full advantage of the walking trails just across the street from us. I haven’t yet made it past 4.5 miles this week, but I have been improving my time each day as I continue to build up my endurance. Our walking trail is definitely not what you’d call flat, with quite a few hills and steep inclines and a tricycle is a whole lot of bike! So far everyone I’ve met along the walking trail has been very encouraging and fingers crossed that I’ll continue to improve (and not secretly wish I would have just learned to ride a regular bike!)
In other news, we picked out some gorgeous florals for around the house and will soon have a little hill side filled with Spanish Lavender (which works best in our grow zone) and found some more peonies to plant around the deck. Like most of our plants we picked up this year peonies are perennials (they come up every year) and we already have over 21 blooms on our current peony plants in addition to the little buds already appearing on our new plants.
This weekend it’s errands for us, and I’m looking forward to sharing all new content in the week ahead along a few more interviews coming your way. Stay tuned and don’t forget to subscribe via email so you don’t miss a post!
Salad by the Seaside
Ingredients —
- Baby Spinach and Arugula Mix
- Sliced Bartlett Pears
- Candied Pineapple Pieces (The Fresh Market)
- Pecans
- Croutons
- Blackberry Balsamic (or your favorite balsamic)
Directions —
Wash the Spinach and Arugula Mix and allow to drain. Slice pears. Assemble the salad by adding Spinach and Arugula Mix to serving dish, pear slices, pecans, candied pineapple pieces and croutons. Toss well. Serve (allowing your guests to add their preferred amount of balsamic to their salads).
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