Nammie's Spare Bed

Uh-Oh, Nammie's spare bed
has turned into a "packing place" ...

What does a traveler pack for a Fall trip to Italy?

I'm trying out a few "ensembles" that will mix and match.

There are some for sure items and also a wee pile of maybes.

At least this is a start.
There may be many "edits" here before we actually go.

We are so excited to go and thankful
for good health and the privileges we are able to enjoy.

(Sorry about the dark pictures .... not much light coming in these days!)

Black and White is definitely a theme. 

Black crepe tunic, Lizette pants, and Sympli sleeveless top.

Sympli fringed tunic with super comfy Frank Lyman animal print jeggings.

Perfect for a fancy night or two on the cruise part of our trip

or to dress down with a pair of jeans.

A few "sunny" outfits for some warmer days and excursions.

Blue and white denim capris with sleeveless toppers.

Joe Fresh tops are my friends.

More Black and White separates to mix and match.

A colourful and light scarf, belt and my Tilly to add some style to these jeans.

Sympli Black and White "Go To 3/4 sleeve T's",

my must have denim midi length skirt (it always travels with me),

and an extra sleeveless Black tunic.

The little black dress (super comfy bamboo stretch), black leggings,

a denim vest, and some colourful accessories and scarves.

Dress it up or down.

Two jackets (Black Lululemon and Brown Columbia rain resistant jacket with hood).

Two warm long sleeved sweaters - for cool evenings.

Summary:

6 T-shirts (4 of them sleeveless)

6 tunic tops

4 Capri pants (plus 1 pair of leggings)

4 pairs of pants

1 denim skirt

1 little black dress

1 denim vest plus 1 Sympli sweater vest

2 jackets plus 2 warm sweaters

Tilly Hat

3-4 scarves

1 black belt

12 pairs of underwear/jammies/swim suit and cover-up/a few foundation pieces

Eek - is this too much for 1 month or is it not enough?

Still deciding on the foot wear.

Extra "essentials" - Norwex wash cloths and towels, laundry detergents,

sink plug, Rick Steves braided clothes line, Tide stick, and electrical plug adapters.

I'm hoping that the farmer needs far less clothing and will have extra room
in his luggage - ha! I'm certain that he needs far less!!!!

We will be packing one checked bag and taking two small carry-on bags.
I think it's doable. Hmmmm. Especially if I wear some of the clothes 
on the plane - many layers?

Trying to figure out how to pack this cutie into my carry-on ...
Oh, how I shall miss this sweet little person.

Till next time - what are your favourites and essentials when packing for a long trip and do you lay them out on your spare bed before packing?

Also, praying for rain and clear air to breath for our dear friends in the West!

Oatmeal Cookies

There aren't any back to schoolers here anymore

or "yet"

but this crispy cooler weather and last long

weekend of the summer has me thinking about 

school lunches and cookies!

Here is one of my favourite recipes for Oatmeal Cookies.

Makes approx. 2 dozen

1/2 Cup butter - softened

1/2 Cup sugar

1/2 Cup brown sugar - packed

1 tsp. vanilla extract

1 large egg

1 Cup Flour - scant cup (not quite full)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 tsp. baking soda

1 1/2 Cups large flake oatmeal

2/3 Cup raisins

1/2 Cup chopped nuts (pecans, cashews, macadamias, slivered almonds or walnuts) - optional

Cream the butter and sugars well. Add the egg and vanilla and 

beat till fluffy.

Whisk together the flour, cinnamon, nutmeg, salt and baking soda.

Fold this into the creamed butter sugar mixture adding the oatmeal, raisins, and

nuts at the end.

Roll into 1 inch balls and chill for at least 1 hour.

Preheat the oven to 375 degrees and bake the cookies for 9-11 minutes on parchment lined

cookie sheets.

Watch closely to not over bake! They are chewy and delicious when slightly under baked.

TIP: Something I learned on the Mennonite Girls Can Cook blog

is to give the cookie tray a bang on a heat resistant surface when removing from oven to flatten the cookies. This helps to make them chewy!!

Here's to a new school year, new beginnings and September 2017!

Till next time ...... Let there be cookies!!!

Sunshine and Pesto

Beauty morning for a walk!

After walk refuel ...

Peaches, Strawberries, Granola, with a dollop of Greek Yogurt and a splash of Maple Syrup!

The herb garden explosion with Basil needing attention.

Time to make Pesto!

Basil Pesto is easy to make and oh so good!

The recipe I used is one that was demonstrated to us in the beautiful

Cinque Terre region of Italy on our

first European adventure 11 years ago!

The recipe is simple:

80 Basil Leaves

1 clove garlic

2 Tbsp. Pine Nuts

2-3 Tbsp. grated parmesan cheese

Extra Virgin Olive Oil - enough for consistency

*to keep Pesto bright and green, it is best to blanch the basil leaves

for 5-6 seconds in boiling water and then plunge into ice water

 before processing.

I made 4 batches which came to 2 Cups of Pesto.

I froze 3 jars and kept one fresh one in the fridge.

Now - is fresh made pasta on the menu sometime this week? Maybe!

Meanwhile, on the weekend, the sun shone warmly and the convertible

came out.

She loved Papa's Red Car with the top down!

Till next time ..... welcoming these sunny days of late summer!