we’ve got spirit, yes we do!

we’ve got spirit, yes we do!

It’s getting a little crazy and a little exciting over here…

Our brand new Mary & Martha Christmas Product Guides ARE HERE!!!

Did you know what September 15th meant a couple of days ago?


WOWZA!  That’s crazy isn’t it?  So how many of you have already purchased at least one Christmas gift for this year?

This is the BEST time of year in Mary & Martha!  And even more fun now that we have exclusive Christmas products in a Mini Guide!–And just wait until you see how they’ve taken some of our beautiful products we already have and paired them together to decorate for the wonderful occasion of celebrating Christ’s birth!  It just makes you happy…So do you want a Mini Guide?  Would you love to see our new Nativity with scripture written on each and every piece foretelling the wonderful story of the birth of our Lord and Savior?  Did you know that the Baby Jesus can be placed in the manger OR in Mary’s arms?  This is going to be so fun.  And we want to share with you all at our Christmas Product Launch on September 28th at 4:00 pm.  Click HERE for all of the details!!!



THESE TILES are making their debut in my Vintage Announcement Board.

Gearing up for a very amazing Christmas selling season!  Do you want to gather with me? 




One decade. A decade ago it was made complete.

Landon Nathaniel Kaufman—all 6 lbs 11oz of pure boy joy—the missing LNK.


We were loving our house full of pink. In fact, a little baby “Kyndall” we thought we may get. But, Landon it was. Little did we know he was what we were waiting for.

How has it been 10 years? Our baby is in double digits. Slow down time…

Yes, Landon–you made us complete.

Happy Birthday to our basketball and football obsessed boy. The love this family has for you can only be surpassed by the One who created you to be.





And because I am feeling nostalgic, a look at my post of his last couple of birthdays.  Seems to be the same word showing up everywhere…complete.


Landon turns 8.

Landon turns 9.

embrace the gift.


The gift of two sisters spending most of their highs school years together. We are living the season we used to think was so far away. So far away when they played house, dress up, and would sing and dance each day away as little girls. I can’t blink anymore. Please God help me to embrace this season of life with the gratitude of this gift of sisterhood and friendship…

Mom’s Best Homemade Ice Cream


So we are all started and rolling into the new school year—which inevitably makes us take a look back at the memories of the summer. Steve and I were astonished when we realized that we not once made our favorite homemade ice cream–which is generally a staple during the hot summer months. Immediately, we knew we were changing that. And we had the perfect reason to celebrate!! My beautiful mom’s birthday! However, last Friday night after the football game, a hot cocoa sounded better than ice cream…


That didn’t stop us! And let me stop right here in saying that TODAY is my dad’s birthday!!! Happy Birthday Dad–wish we could share homemade ice cream with YOU tonight after the game! (Wanna drive down for chili?)

Anyway…I have hesitated in sharing this recipe because it uses raw eggs. Yes–raw eggs! Let me go on by saying that I have eaten this homemade ice cream every one of my 40 years of life. And never once had any concerns related to eating this—except for eating TOO much because it is so darn delicious. ( and I have issues with eggs, remember?). I am sharing at Tonya’s Weekend Potluck and I asked her about the whole raw egg thing and sharing and the concerns it might raise. It made me nervous!! But she has wonderful information I would be happy to pass along to anyone interested in the safety of using raw eggs. 😉

This is one of those recipes that I never ever forget. You know the kind that doesn’t require reading the recipe. It’s just that good. It seriously is. But someday I will be glad I have it documented. So here you go. Don’t freak out at the raw eggs…just don’t make it if it puts you over the edge—I understand!!! But the taste is so out of this world, I am willing to bet you won’t care about the eggs after just one bite. Trust me here.

Mom’s Best Homemade Ice Cream

Mix together in your mixer:
7 raw eggs
3 cups white sugar
3 generous tablespoons real vanilla

Once mixed well, add a dash of salt and a squeeze of real lemon juice.

Next, add 1 quart (+) 1 pint of Heavy whipping cream and 1 quart (+) 1 pint Half and half. Mix well.

Next add to your ice cream maker. We use a White Mountain and absolutely love it! Follow directions of your ice cream maker/freezer. Makes 1 1/2 gallons.

Honestly, we have had a lot of ice cream in our lives–and this is the very best. No need for toppings even! And then I figured out that we could freeze the leftovers in my Mary & Martha soup containers. How cute is that?

more Wildtree–and what happened to the roast?

more Wildtree–and what happened to the roast?

The last week I have done something that I always strive to do, but rarely am able to attain—stick to the meal plan I make out and grocery shop for.  So Sunday when my roast(s) I put in my big new honkin’ crockpot along with carrots and potatoes at 4:30 am to have my house smelling all “Sunday” like by the time we were home from church, I knew something was really wrong when I couldn’t smell anything as I got out of my car in the garage.  I had a suspicion the 8 lbs of roast were going to take longer than I had planned for.  And yep!!  We had to scramble for an already late lunch because it needed to cook longer.  In fact, it cooked MUCH longer.  Supper time longer!!  Ahhh!  The best laid plans…

And Sunday suppers are generally pretty light at our house, so there was more extra than anticipated.  Which left us with a whole other meal for Monday lunches.  AND, yummy Roast Beef Rollups for Tuesday’s volleyball night.  THAT was exciting!




When you know it’s a night your dinner table is the bleachers the “go to” is almost always sandwiches. So getting creative helps the boredom of “another sandwich?”.  Using the leftover roast was a given.  And I’ve done similar sandwiches, but for this one, I decided to jazz up the sauce and have fun with some of my new Wildtree products!

So simple…

Tortilla of choice (whole wheat would be the best, but we were out) or Flatout

Leftover Roast Beef Shredded

Sharp Cheddar Cheese Shredded

Romaine Lettuce Shredded


Mix 1/2 cup of Ranch dressing of your choice, 2 Tbsp of BBQ sauce of your choice (I used Iron Horse Farm Rassie Bar-B-Que) and 1 Tbsp  Wildtree’s Smoked Mozzarella & Tomato Blend. 


well, this is embarassing–wild tree recipe #1.


So you know I had my fun Wildtree Freezer Workshop last weekend, right?  I have been just absolutely giddy and almost ultra-prepared in the meal planning aspect of my life.  (um, laundry isn’t going quite as well—seriously, do your knee pads have to be washed after each practice?!)  Anyway…this is what I did for this workshop that raised some eyebrows from each and every guest at my home, including my sweet Wildtree rep, Krystal.

As I was preparing my shopping list and looking to see the amount of meat to get for each recipe, I decided that I was going to do 1 1/2 recipes.  The recipes say they will feed 4-6.  Granted, we have 6 people in our home–so it should be all good.  EXCEPT, that I love to have leftovers for my kids to take to school the next day.  AND I know that my kids will eat.  They aren’t picky and by the time the evening rolls around after practices and school—they are starving.  So that was my rational in doing an excessive portions with my recipes.  And it worked!  I had enough excess Wildtree seasonings and oils to make 1 1/2 recipes.  YIPPEE!!

That did not change the fact that people thought I was crazy for preparing that much food.  I even began questioning myself thinking man I hope they like this food because there could be a lot leftover. 


Again…giddy that I had supper prepared and in the fridge ready for Steve to start the grill, I was disappointed when I learned that my youngest two would be spending the evening and dinner time with grandparents. 

But am I EVER SO THANKFUL we did not feed them as well.


Because my Spanish Style Garlic Shrimp (grilled on skewers) along with the rice and quinoa and edamame is GONE.  Barely even a shrimp tail left.

Now, at this point—I am beginning to think I am raising piglets.  And I am beginning to think maybe Steve and I are the biggest pigs of all.  We all love shrimp, and this dish was excellent with just the right amount of spice.  Obviously, the four of us inhaled and declared it a keeper.  I was hoping there would be a bit left for the younger two.

Um, no.

NEXT time, I will make 3 recipes of this and make sure I wait to purchase shrimp when it’s on sale.  So the recipe was a winner.  I’m embarassed to say my family eats.  And they eat a lot.  So there you have it.  The Spanish Style Garlic Shrimp uses the Wildtree Garlic Grapeseed Oil and Wildtree Adobo Seasoning Blend.  I just wish I had a couple of shrimp for my lunch today…


Oh motivation.


Dear beginning of the school year,

Thank you for a routine we were oh so lacking nearing the final weeks and days of summer. And bittersweet memories as kids squeeze the very last few ounces of freedom before evenings are ruled by earlier bedtimes, homework, and instrument practice.





Thank you for making the long days of summer distant sweet memories which will again be anticipated as the school year ends.

Thank you for the extreme motivation and organization that happens when the hope and excitement of school is imminent.

Day number 2 and all is good. First pep rally and volleyball games under the belt. Papers signed and learning the ropes as a new middle schooler don’t seem quite as hard the next day. The nervous stomach of the elementary dude, is all gone and forgotten.

We are in the swing of it all. And did I mention, thank you for the earlier bedtimes?