The Fault in Our Stars

The Fault in Our Stars

Amazing!!!!!

John Green’s book is just so good. What a love story. This was a wonderful story about 2 kindred spirits with a connection that astounds. I just loved every minute of it. From laughing out loud to falling asleep with tissues it was THE BEST!! 

Happy Reading!

xoxo, Mama Bird

Pinching Lobsters

Stacy's Lobster Photo

In a strange way I think I am one of the luckiest girls in the world. Not because I am wealthy or beautiful or extreamly smart or talented, (cause I’m not) but because I know so many freaking people!! And not just know of but, really I KNOW so many people. I have lived in 9 cities, 2 of them twice, attended 3 high schools and 4 colleges, really. I have worked in too many salons to even count. What does all this mean? well, with my need to connect and facebook to thank for the fact that I know what most of these people are doing, what their kids/pets look like, where they vacation and what they are doing to leave their mark on the world!

Tonight I introduce you to Dax Santi a Hickory boy that is cute and funny and SO WORTH READING!!! Dax recently published his own novel.

Dax.large

 Pinching Lobsters  A failed marriage proposal sends a man off the deep end, where he forms and unlikely bond – with a lobster.

Dax started a kickstarter project and if you pledge a dollar he will tweet you! For $5 you can download the book!!! Pop on over and check out a very talented friend!! Tweet Dax tell him Mama Bird sent ya!!

Blueberries…. {cooking with kids}

What a fantab idea  over at Red Carpet Recipes had when she did a week long theme BLUEBERRIES. She suggested reading a fav book,  Blueberries for Sal and then making this great Blueberry Soup!
2 cups fresh blueberries
3/4 cups lemon juice
1-1/4cup cranberry juice
1/2 cup sugar
2 cups whipping cream, additional for decorating
Put blueberries in a blender and puree until smooth.  In a medium saucepan, combine the blueberries, lemon juice, cranberry juice, and sugar.  Stir until mixed together.  Simmer on low heat, covered, for 10 minutes.  Turn heat off and let cool for about 20 minutes.  Gently stir in the whipped cream.  Put the pan in the refrigerator and chill for three hours.  Pour the soup into bowls and decorate with additional whipping cream.  Notes:  I put my cream in a ziploc bag and cut a small hole at the end.  I then put dots of cream on the soup and dragged it with a skewer to get the design. 

What a great idea!! I would to share this with Jack’s class! I think kids learn so much in the kitchen. I went last Thursday and both copies were checked out so I am crossing my fingers that it is in tomo!