Wednesday, July 23, 2014
Tuesday, July 22, 2014
A blog hop is a set time frame for current or aspiring bloggers to find new blogs and quality content. It is a great way to make new friends and find inspiration! It is also a fabulous way to promote your own blog and posts.
What a day to celebrate! This is the 75th week of the Let's Be Friends blog hop! Thanks for joining us on this special day. Chelsee and Tiffany are extremely delighted to see the way this hop has grown and love to see your faces each week!
Join us every Tuesday at 7am (MST). This blog hop focuses on content. LINK UP YOUR FAVORITE POST from last week in this fun content-sharing blog hop! I love the idea of blog hopping, but I love the idea of reading posts and quality content on new blogs I've never been to even more. Instead of simply linking up your blog button, you are now able to link up your favorite post you recently wrote. Have a delicious recipe to share, DIY tutorial, or heartfelt post? Share it with us! All hosts and co-hosts put up some unique and fun content from the past week. Make sure to check them out. P.S.- you may still link up your blog button and blog name, but it is encouraged to link up your favorite post instead. You will get more page views and interest if you do so! Some of the most successful blog hops I have participate in focus on content rather than just exchanging follows. You never know who will become a loyal follower or pin that delicious new recipe you posted!
The BEST part of this blog hop? Each week there will be a WINNER! That's right, each week we will choose one lucky blog to feature from the previous week's hop. This hop receives thousands of page views every week, so your blog will have the chance to be center stage for free. You must follow all the hosts and co-hosts in order to win. Only those who link up a specific post are eligible to be featured! *You must follow all the hosts and co-hosts in order to win.
The last exciting change is that the co-host spots will now be available to all sponsors of The Dwelling Tree or Southern Beauty Guide. If you are interested in co-hosting the blog hop, email Tiffany or Chelsee about sponsorship opportunities and how to co-host the weekly hop!
There are a couple of great giveaways going on right now at Southern Beauty Guide and The Dwelling Tree. Go check them out! :)
Let's Be Friend's Blog Hop Guidelines
1. Link up your favorite post from your week.
2. Follow your hosts and co-hosts.
3. Grab the button and post it on your blog so we can share the love.
4. Visit 3 other blogs and follow them along!
5. Tweet about this blog hop, using #letsbefriends
6. Pin the button on pinterest so we can spread the news!
***Once a week, one blog will be chosen to be the featured blogger from the previous blog hop.
Meet your hosts:
Kristin @ Hopelessly Ever After
Kathryn @ As Told By Kathryn
Taylor @Tattered to Taylored
Leslie @ The Crafty Side of Sarcasm
Becca @ Two Places at Once
Amanda @ Rhyme & Ribbons
***This weeks featured post from last week's hop:
Hi everyone! This is Chelsee this week. Thank you all once again for continually linking up at our blog hop. It is such a fun time and I am so impressed each week with all the amazing posts. Please continue to link up an actual post instead of your blog. We want to keep reading your content and it makes it more fun to pick a winner!
... onto the winner!
I think probably the number one thing that attracts me to blog post are the pictures. In Ashley's post she had tons of amazing pictures of her trip. I personally am a big fan of travel, but I give this woman props for spending what typically would be a honeymoon taking her husband to see a sports event in Cincinnati. Don't fret ladies she does plan on taking a honeymoon next year, but still I give her props for postponing it. This is true love I tell you! Anyways, Ashley is from Nashville as her blog name suggests. She blogs about Life, Food, Fashion and much more!
I just love her blog and this post was too funny. The picture above shows a flyer they discovered and her husband instagramed. I thought it was too funny and I have hopes that the one that put the flyer out was not serious. I find her writing style to be a mix that is very entertaining to read. I can't wait to read more of her posts and I know that you will all love her blog! I loved following her trip around Cincinnati and even how they walked with a tourist group, I mean come on this is too genius right? Well I won't give any more of it away, you will all just have to head over and read it all for yourselves! Make sure you head over and check it out!
Follow The Nashvillian
Keep posting awesome content! You make it so fun for us to read all your posts! If you can, please link up a specific post. It makes it easier for us to come and visit!
*Remember YOU can be next weeks winner! :)
Monday, July 21, 2014
Typically, Bud and I don’t a lot of pasta. When we do, it’s cheesy and salty and full of veggies. While meal planning last week, we were looking for a few lighter meals. We had just gotten back from DC so we had eaten out a lot. This meal may not look light, but the fresh ingredients make it light and healthy.
I always forget how long it takes to boil a pot of water. Yes, I realize how silly that sounds. When making this meal last week, I decided to wait until I had chopped the eggplant to put the water on the burner…big mistake. Obviously, the meal wasn’t ruined but it took a little longer than expected to make the fettuccine. Seriously, just go ahead and start boiling the water while you’re chopping the eggplant.
This fettuccine is perfectly cheesy, creamy and filling. It’s hearty without being overwhelming. You can even make it based on the veggies in season!
Fettuccine with Eggplant, Spinach and Ricotta
Prep time: 10 minutes / Cook time: 25 minutes / Serves: 4-6
(original recipe from Real Simple)
· 2 small eggplant, sliced lengthwise ½ inch thick
· 2 tablespoons olive oil, plus more for serving
· kosher salt and black pepper
· 1 package of whole wheat fettuccine
· 6 cups baby spinach
· 2 teaspoons red wine vinegar
· 1 cup ricotta
· crush red pepper
- Preheat oven to 350 degrees. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Bake for 15-20 minutes or until tender
- Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
- Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.