• Trish

    posted on May 25, 2012 at 11:54 am

    I’ve been drooling over those Magic Cookie bars since the first time I spotted them on your site. I think that’s a sign from above to go shopping today. :-)
    xx

    [Reply]

  • amber

    posted on May 25, 2012 at 1:02 pm

    Hi Amy,

    What a beautiful spread! The zucchini cookies look magnificent.

    Have a nice, relaxing weekend. :-)

    Hugs,
    –Amber

    [Reply]

    Amy Reply:

    @amber, Thank you! I hope you had a wonderful weekend.

    [Reply]

  • Alta

    posted on May 25, 2012 at 1:50 pm

    Aww, Amy, I teared a bit too reading your thoughts about Nate being able to serve his country one day. And yum, carrot and raisin salad. :) That’s one of those nostalgic favorites. Yum.

    [Reply]

    Amy Reply:

    @Alta, I am still in awe of the spread you put out on Saturday! Everything was so delicious. Thanks so much for having us over. Joe said he’ll watch Nate so we can go to Canton. We’ll have to get it on the calendar.

    [Reply]

  • Sharon Ulam

    posted on May 25, 2012 at 2:32 pm

    Your meal sounds perfect and hope I can do as well. Momma’s always feel that way and must trust God for the future. Such a blessing you have in yours. Blessings to your family and friends and have an awsome celebration.

    [Reply]

    Amy Reply:

    @Sharon Ulam, Thanks, Sharon! Blessings to your family and friends too.

    [Reply]

  • InTolerant Chef

    posted on May 27, 2012 at 3:40 am

    We had our ANZAC day in April, and its a wonderful way to celebrate our past and present service men/ women.
    Zucchini cookies look fantastic, yummo!

    [Reply]

    Amy Reply:

    @InTolerant Chef, I love those cookies!

    Celebrating service men and women is so important. What does ANZAC stand for? I can tell you’re not in the states. :)

    [Reply]

    InTolerant Chef Reply:

    @Amy,
    It stands for Australia, New Zealand Army Corps as all us colonials were lumped together by the British! We also have an amazing Anzac biscuit, so named as they were baked and sent across to the troops in WW1. delicious indeed!

    [Reply]

    Amy Reply:

    @InTolerant Chef, Thanks for sharing that. I didn’t know you were in Australia. Would love to go there but am too scared to take the long plane ride.

  • Katrina (gluten free gidget)

    posted on May 27, 2012 at 9:59 pm

    I am totally diggin’ on your marinades!

    [Reply]

    Amy Reply:

    @Katrina (gluten free gidget), Thanks! They’re so simple. :)

    [Reply]

  • Jackie

    posted on May 30, 2012 at 10:15 am

    Hi Amy, I recently started blogging about my challenge to lower as much of my sugar intake as I can for 21 days. I struggle with eating right all the time, and am working on kicking added sugars out of my everyday diet. Your page is so inspiring and I can totally relate to the things you mention about your world revolving around food and dieting. I am a very active person, but the food thing has always been a struggle. SO starting with the added sugars, I will hopefully continue on the right path. Definitely going to try some of these awesome recipes out. THANKS!

    [Reply]

    Amy Reply:

    @Jackie, You go!! I am thrilled that you have so much awareness around your eating habits. That’s the first step. Once you get that it’s hard to ignore it without being miserable. :)
    xoxo,
    Amy

    [Reply]

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