Tuesday, April 24, 2012

Wordless{ish} Wednesday: Oranges

Man, pretty much the moment I posted last week's WW, I went to bed and I died.
Ugh.

I've been plagued by pneumonia since last week and I'm still not better. But I'm getting there.
Now I'm trying to catch up on everything that sat quietly collecting dust while I splayed across the bed and couch whining incessantly.

Woo.

So I apologize for totally sucking at visiting and commenting last week; I promise to do better now that I'm mostly better. Right? Right.

A while back I was taking some family photos under an orange tree, and when I took a look, I noticed there was still a couple of oranges left waaaaaaay up at the top. So I took a few shots and had some fun editing them.

Let me know which edit you like best!






Can you guess which is my favorite as well?

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Put Me To Work For You!


There have been a lot of awesome changes going on around here, and your support has been amazing!
This month I am changing over to PassionFruit Ads, and I am so excited about it.

I would love to have you here at Three in Three, so please check out all the options on my Sponsor page or browse the options below.




Tuesday, April 17, 2012

Wordless{ish} Wednesday: Vegetable Tian

OK, so I know I totally made everyone drool with last week's Baked Zucchini Chips.
Yum.

And, since I really have nothing else to offer, I'll just go ahead and give you guys another recipe you totally have to try!

The first time I made this dish was for Thanksgiving dinner, and it was so easy and yummy. And amazingly enough, the kids totally wolfed it down. Score one for Mom! I made it again this past week, and I served it alongside garlic and cilantro stuffed hamburger steaks and garlic and olive oil couscous. It was pretty much awesome.

Vegetable Tian



2 Tbsp Olive Oil
1/2 Large Yellow Onion, Sliced
2 Cloves Garlic, Minced
1-2 Russet Potatoes
1-2 Zucchini
1-2 Yellow Squash
4 Large Roma Tomatoes
Kosher Salt
Pepper
Dried Thyme
1/2 C Grated Parmesan

Preheat oven to 375 degrees. Coat a baking dish (I used a 9" pie plate) with cooking spray. In a large skillet, heat 1 Tbsp olive oil over medium heat. Once hot, add the minced garlic and cook for 1-2 minutes, then add the onion and cook for another 8, or until the onions are soft and translucent. Spread evenly over the bottom of the baking dish, sprinkle with a tsp each of salt, pepper and thyme.


Slice the potatoes, zucchini, squash and tomatoes into 1/4 inches slices. Arrange them in a layer, alternating between each vegetable into a tight spiral, making only one layer. Sprinkle with more salt, pepper and thyme, to taste, then drizzle with the last Tbsp of olive oil.


Cover with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover, sprinkle with Parmesan cheese, then bake for another 30 minutes, or until browned.





Yuuuuuuuummmmmmmmmm.

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Monday, April 16, 2012

Don't Kill Me Now.



This past weekend has been pretty much awful. One of those nightmare Didn't-See-That-One-Coming weekends. 

Really, the kind of weekend that makes me want to give up on everything, because seriously, what's the point? Like all the bad karma I've collected lashed out at me all at once.

Don't get me wrong, I'm not writing this as a pity party for myself. I'm not feeling sorry for myself. More like ashamed. Ashamed of all the shit that I've done that's led to this point. Embarrassed, too. Embarrassed at being so fucking stupid so many times. I don't even want to leave the house anymore, and really, if I did, I couldn't get very far.

What I want to do, is see past all this. I want to see the good that may come from this horrible mess. I can't change what has already happened; I need to find a way to move on. So, what I'm asking for, please, is if you guys could maybe send some good vibes my way? I could really use some help trying to find the blessing in all this. 

Friday, April 13, 2012

Party Time!

Ultimate Blog Party 2012

I love the Ultimate Blog Party. This is my second year linking up and I am super excited about it.
If you are stopping by for the first time, Hello!

My name is Karly and I run this crazy little place.


I have three girls less than three years apart in age. Like this place, and like me, they are also crazy.



This blog is about my life and my experiences. But it's also about food, photography, crap I care about, giveaways and silliness.

I also run two shops: Three Bees Creations and Three Bees Designs, where I sell handmade jewelry and accessories as well as personalized vector art portraits!



For some choice reads, take a look at some:





I hope you enjoy your stay here, and please do say Hi and leave me a link to your blog so I can come see how awesome you are!

Wednesday, April 11, 2012

Why I love to give things away but rarely enter giveaways.

Giveaways. Everyone loves free stuff, right?
Sure, I do too.
But lately I've been finding myself completely turned off by giveaways.

So today I thought I would share what I feel to be a good guideline for running a giveaway.
Now, don't go thinking I'm trying to order you around and make you run your giveaways differently. This is just how I run giveaways, and how I contribute to giveaways.

1. Set a reasonable minimum offering.
It's simple enough, I think. Plus it works both ways. As the person who is donating something to a giveaway, you want to offer something substantial enough to interest people into looking at what you have available as a whole. As a blog owner, you want to make sure you set your minimum high enough to provide a substantial product to the giveaway, but low enough that pretty much anyone would be able to contribute. Mine is set at $15.

2. Price-Splitting; the Do's and Don't's.
Price-splitting is one of the biggest annoyances I have with giveaways. There is a right way and a wrong way to do this.
Don't: price-split if the minimum is low. People may not list it as a requirement, but for me it is. When I see people offering $5 Starbucks cards and $10 Ad Spaces, I get angry. I feel like it's disrespectful to be so cheap, especially since the amount of time it takes to work on sponsorship duties is next to nothing compared to the time it takes to craft something, or to mail someone a gift certificate that's actually worth something. I gave away a couple of Ad Spaces in a price-split before and I realized quite quickly that I didn't enjoy doing that, and I didn't get nearly as many participants as I had in other, more substantial giveaways. So, like I said, don't price-split a low dollar amount because it makes you look cheap.
Do: price-split if it's a higher amount, like above $30. Give away a $15 gift card to Starbucks, that way I can get 3 drinks, or a drink and a coffee cake, or buy a drink for a friend, or husband, then give away some other product that's $15 dollars. Make it worthwhile to me and I will undoubtedly take the time to get to know you and what you have to offer.

3. Don't make me pay.
Seriously. How simple is it? DON'T MAKE ME PAY. It's a GIVEAWAY. Don't offer me a $15 shop credit and not have a single item that is $15 or less. I'm not entering a Discount contest. I lose interest instantly if I find that I will have to pay for part of the product or shipping, because it makes me feel like the person is desperate for any kind of cash and not truly interested in gaining loyal readers/buyers. If you aren't willing to give something that is completely free, then don't give anything at all.

4. Give away something new.
Lately all I have seen are giveaways for ten tons of Ad Space. BORING. I won't enter giveaways that offer over 25% Ad Space. I also won't allow that much Ad Space to be given away at once. Variety is the spice of life, and that goes for giveaways too. If you want to get noticed, ask the person who is hosting the giveaway what other people are offering so you don't double up. Do you have a brand new product? Offer that instead! Or offer an old favorite that's been collecting a little dust. I get excited when I see cool new things, or when I see something that I've stared at lustfully for a long time wishing I could afford it. That'll get me signed up and pimping you out in a hurry. 

5. Announce your winner and email them.
I get so annoyed at people who post the winners on their blog and then say they need to contact them within 48 hours to claim the prize. I get even more annoyed at people who don't even bother to announce a winner at all. One, did you forget you were hosting a giveaway? Two, do you not care about the people who are trying really hard to win? Three, are you just picking a friend to win? If I notice that trend on your blog, I will not enter your giveaway, and I will let my friends know not to bother with it either. Also, it drives me crazy when I have to get in touch with someone after winning to claim my prize. People say it's because they want "true" readers to win, but a lot of times, people just don't get online to read all their blogs every day. I certainly don't. Sometimes I may not read for a week, because I'm busy or something. That doesn't make me a giveaway stalker who isn't interested in you. Save yourself some grief and just send the winner an email. Be done with it! If they stop following you afterward, just remember that for the next giveaway.

6. Treat participants and winners with respect.
If you are giving something away, don't act like the people receiving the products aren't as important as buyers. Whatever policies you have in place in your shop apply to your winners, so get the product to them in the time frame you allot to paying customers, with the same packaging and care you give to them as well. Giveaway winners are far more likely to give you a shout-out for your awesome work than buyers, so treat them well. One time a lady failed to send me my winnings, and when I asked her about it she lied to me repeatedly. When I called her on it, she treated me horribly and then refused to send me anything at all.  I will never ever give that person my business, and have told everyone I know to spread the word. Not cool.


I love to give things away. I really do. I love the exposure and I love making people happy with what I have to offer. I've gained quite a few sales simply because winners told their friends how awesome I was to work with, and that makes me feel good. I want my offerings to be worthwhile to you, so I do my best to provide unique gifts that I can get to you quickly and make it look pretty. I also almost always provide products that are above a blog's minimum value, because I want to stand out against the other offerings. Hell, I even gave away a custom vector portrait that is worth $70, because I want people to love what I'm doing, because I love what I do.

I'd love to hear your thoughts on giveaways. What makes you squeal with delight to enter and what turns you off completely?

Tuesday, April 10, 2012

Wordless{ish} Wednesday: Zucchini Chips

Pretty much forever ago I started experimenting with zucchini chips. When I first found recipes for it, you needed a dehydrator, which I of course do not have. Then I found recipes for the oven, and often times they said you needed to bake them at 400+ degrees, which more often then not caused them to burn. Ugh!

But finally, after many ruined batched and OK batches, I finally figured it out.

Baked Zucchini Chips

7 Zucchini (small to medium)
1Tbsp Olive Oil
1Tbsp Kosher Salt
2Tsp Black Pepper
2 Dashes Garlic Powder

Get a bunch of zucchini. The smaller and thinner, the better. You are going to need many of them because zucchini shrinks quite a bit when baked. You will also need a mandolin to make nice, even, thin slices. Or if you have a steady hand and a lot of patience, then slice by hand.

Toss the zucchini in a little bit of olive oil, kosher salt, pepper and a touch of garlic powder.


Lay the slices of zucchini on a cookie sheet lined with no-stick foil, or parchment paper sprayed with cooking spray, side-by-side until the sheet is filled with one flush layer of zucchini.

Place in the zucchini in the oven at the lowest possible temp, preferably 150-200 degrees, and bake for 2-3 hours.


Zucchini chips are best consumed fairly soon after baking, as they soften up with time. One small-medium zucchini in general with produce about 1/3 cup of crispy delicious chips.

Enjoy!

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Love It!



So I was going to start the C25K program on Monday, but instead I found an unwanted visitor. I don't want to start the program when my insides are trying to claw their way outside, so I guess it'll have to wait a few days.

If you are thinking about doing it too, here are some great tips for newbies, like me!

I was working on a yarn bottle, and I have found that hot glue does not work well. I don't have any modge podge, so I guess for now I will make my own and see how that goes.

I love the theme for this baby shower Jessica did for a friend.

Have you ordered your vector portrait yet?

Ashley demonstrates a fun and easy way to Pass It Forward!

Another fun DIY I totally want to tackle, after I make my homemade modge podge.

And for some yum factor, I want to have some of this with some of that!

Friday, April 6, 2012

Pulled Pork Doesn't Get Any Easier Than This.

Last week I shared over instagram an image of the pulled pork recipe I tried for the first time.
Omg was it ever awesome.

And easy?

Double plus bonus!



Pull out your crockpot for this baby.
What you need:

Pork Roast
Coke
BBQ Sauce

In terms of the roast, I used a shoulder roast. It's cheaper than the other cuts but totally awesome tasting and better for pulled pork. At least I think so.
The ratio for pork to Coke is 12oz. to every 3lbs. The roast I made was 3lbs and it was more than enough to feed 3 adults plus quite a bit for leftovers.

Just toss the roast in the crockpot, dump the Coke over it and let it slowly cook! I set my crockpot to 10 hours, but it was totally ready at the 8 hour mark.

Take a couple of forks and shred it up right in the crockpot. It should basically fall apart with almost zero effort. If the roast has an abundance of extra liquid after shredding, scoop some out with a ladle and toss it out. After that take your BBQ sauce and mix it in until you reach the taste you desire. I used just less than half of a bottle of KC Masterpiece Original and it was perfect. Not too sweet and not too BBQ'y. If that makes sense.

Then throw some on a dollar bun and get those napkins ready, because you are in for some good eats!



For a sweeter tasting pulled pork try using Cherry Dr. Pepper instead of Coke. I've also heard that root beer is good too! Don't use Pepsi, though, you crazy Pepsi-loving people. Actually, I have no idea if there is any difference between Coke and Pepsi on a roast, but I've never heard a recipe that suggests Pepsi right off the bat, and I'm not one to risk 3lbs of meat to figure that one out, ha.

So, have any of you guys tried a recipe similar? Let me know what you think!


Thursday, April 5, 2012

Keep Calm Printables!

I wanted to share some fun Keep Calm printables I created for you guys to share!
All I ask is that you please Pin responsibly, and most especially if you decide you take one.

The originals are all 8x10 sized, so easy to print out and frame if that's your desire!



Download the Original HERE





Download the Original HERE





Download the Original HERE


Can you guess which is my fave?
Enjoy!

Tuesday, April 3, 2012

Wordless{ish} Wednesday: One Year

While Mom was here, she and Grandma insisted I try to get a new pic of Afton in Grandpa's hat, because that is pretty much their favorite photo.

So I tried. But of course, while trying to Afton to sit still, the pizza guy arrived.

/photosession

I did get one good photo though.


I really do love it. She looks so innocent and serene. A far cry from her normal, devilish demeanor.
Har har har.


She's changed so much in one year!


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Monday, April 2, 2012

I Never Knew a Better Brownie.





I like sweets. Really, I do! Ask anyone what they think my favorite food is and they will undoubtly give you an answer that belongs in the sweets category. It's that simple. Sweets are awesome.

You know what else is awesome?

COOL WHIP Whipped Topping.

COOL WHIP seriously makes every dessert better.





Do you guys remember the saying Pretty please with cherries on top? Well, for me, I would always say Pretty please with COOL WHIP on top. That's how much I have always enjoyed COOL WHIP.



Today I wanted to share with you all one my favorite go-to desserts, that many years ago began as a simple holiday tradition.

Brownies a la Awesome


Originally my mom and I would make this dessert over the Christmas holiday, and we would use a boxed brownie mix, peppermint ice cream, chocolate sauce and COOL WHIP. It was always a hit with friends and family, and it soon became a regular staple in our dessert lineup.

The best thing about this dessert is how easy it is to work with and how versatile it is. Since peppermint ice cream isn't available all year, you can use vanilla or any other flavor pretty much. You could add cream cheese to the brownies for a fun swirl too, or subtract the chocolate sauce and add chocolate frosting instead. When I have chocolate chips around, I always go for the frosting, and I've added the recipe below because it seriously is the best frosting on the planet.

In the end, one thing always remains the same. The COOL WHIP.

So, you should probably jump in the car and go pick up some brownies, ice cream and COOL WHIP. Like, right now. Because you definitely need to try this combination of awesome.



Chocolate Frosting Recipe

1 1/2 C Granulated Sugar
6 Tbsp Butter
6 Tbsp Milk (not skim)
1/2 C Chocolate Chips
1 Tsp Vanilla Extract

Add the sugar, butter and milk to a saucepan and heat until boiling, stirring frequently. Once the mixture reaches a rolling boil, stir constantly for around 30 seconds then remove from the heat. It is very important to not overcook the mixture, because that will cause the frosting to be overly sugary tasting and will cause it to have a grainier texture.

After removing the pot from the stove, add the chocolate chips and vanilla and stir constantly for 5 minutes, or until the mixture just begins to stick to the spoon and runs off at a slower rate.


After that you just pour it over the brownies and gently spread with your spoon, then let it set for a couple of hours!

Mmmmm, yummy.





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