Visiting Hilton Head Island

We LOVED Hilton Head Island! It was the first time for both of us to visit any island, and we weren't sure what to expect. My cousin and his family are wonderful hosts and guides, so we really got to see a lot in the short time we were there. 

The weather was perfect the entire time we were there. Of course to us, perfect means above freezing, and no precip. And that is how it was! Not a single rain drop (or snow flake), and temps were well above freezing. At night I would have to throw on a light jacket, but that is how I love my temps. Warm days and cool nights! Perfect!

We visited the Stoney Barnyard Ruins. This was part of the remaining structure of the plantation house.

The buildings here were made of Tabby. So amazing to see this close up.  What's Tabby you ask? Well, it's oyster shells!  Click over to Coastalguide.com for their definition.

My Truckin' Man LOVED this plant .  Every time we walked past one (which was often) I had to convince him there was no way this would ever survive winter in Wisconsin.

Harbour Town Lighthouse was so interesting. While you climb the stairs to the top, you get to read and see all sorts of historical information because it is a museum!

 To those of you who know me well... Yes, I did indeed walk to the top! Even walked outside! 

 At the top of Harbour Town Lighthouse! For once, my fear of heights didn't kick in and I got to enjoy an amazing view!

The next segment of the series will be from our wedding!

I originally shared this recipe for Revolutionary Mac & Cheese way back in 2011. It was my 5th ever blog post. I wanted to share this again for two reasons... One, it really needed a better photo. Second, this recipe has become such a go to recipe in our life, it really needed to be shared again!

I love to cook!  I love to eat!  I was such a picky eater for so many years, I really don't know how my parents handled getting me to eat.  Then something happened years later, I started trying new things and found out how many good foods were out there that I had avoided unnecessarily.

With our love of food, I am continually trying to get away from processed foods and make what we are eating better for us.  Sometimes that is a challenge, but I am learning more and more, that it really is simple.  It's just a matter of having your pantry stocked with the right foods.  We love macaroni and cheese.  Who doesn't, right??  Either you make the box with the packet of powdered cheese and who knows what else... I am sure there is corn syrup in there too, but we will get into my hatred of corn syrup another day.  You can also make the box with the cheese you squeeze out of the packet. Probably better, but is it? I haven't read the ingredient label on that, and will probably just skip that.  Especially after this amazingly easy recipe I have found!  I can't believe how simple it is, and how good it is!!

My search for a macaroni and cheese recipe, led me to a blog named Macaroni and Cheesecake .  Seemed like a good place to start??  5 Ingredients, and 25 minutes for homemade goodness!  I had to try it! The first time making it, I tried the oven finish.  The second time, I skipped the oven finish and loved it even more. 

***Please see notes below

Revolutionary Mac & Cheese

2 cups dried pasta
2 cups milk (I use 2 %)  - More if needed
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard or stone ground


In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently.  Be sure milk does not boil.

Turn heat off, add cheese & salt.  Stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

Oven Finish (Optional)
Place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

***Notes - I have tested this recipe using white and a whole wheat pasta. The amount of milk needed may vary depending on noodle. Add more as needed until the pasta is al dente.

***I have only made this recipe using cheese I have shredded myself. The bags of shredded cheese in the store having a coating on them. Using pre-shredded cheese could impact the results of this dish.

***I have not tested this recipe using American or Velveeta cheese. I have used cheddar only. Shredded by hand.

***I have only tested this recipe on an electric stove top.

Sharing this at:
Munching Mondays 
Treasure Box Tuesday 
Simple Supper Tuesday 
Weekend Potluck

There's No Place Like Home

I am back! It feels like I have been away from all of you for so long!

What's been happening in my world? Well, we left Wisconsin, and headed for the ocean.

We went to Hilton Head Island in Southern South Carolina. While we were there, we got married. 

On the beach. Yup, it was perfect! Perfectly amazing!

After leaving the island, we went to Magnolia Plantation and Gardens, just up the coast in Charleston, South Carolina. This garden was so amazing, I can not fully express to you how beautiful it was. 

If you ever have the opportunity to visit, please do so. You will not be disappointed!

We headed up the Blue Ridge Parkway to spend a few days in the mountains. 

There are so many things to see in the Great Smoky Mountains National Park. 

All you need is time to see it all!

We finally returned home to all of our "kids" that missed us so. 

As wonderful as our time away was, it is good to be home.

Random 5 Friday

 

After a conversation this week with Carla, from The River, about morels,

 I am so excited for picking season to get here!

Yesterday,  we went to meet with all the powers that be, and the farm is finally in our name!

Since the farm is in our name, Truckin' Mans "Honey do list" just grew by a mile :)

There is still to much snow outside to do anything much out there, but the hens sure think otherwise. It's fun being outside, just watching them stretch their wings.

Our barn cat,s that started living in the basement with all the horrible weather, are finally back outside. I think they are a little sad, thinking they were getting promoted to indoor status. 

Linking up with Nancy at A Rural Journal