Archive | October, 2013

25 Uses For Lemon Peels…Including Lemon Vinegar! | One Good Thing by Jillee

21 Oct

Yesterday my daughter decided that she absolutely needed to prepare the lemonade, so we had to do it! I messed up the first try, so we had to do the second round. It turned out great, but then I asked myself what I’m gonna do with all the lemons that were left?

I found this great blog post, and attempting to make lemon vinegar! The peels from 8 lemons were enough to fill the whole jar, so I’ll wait and see if it works!

25 Uses For Lemon Peels…Including Lemon Vinegar! | One Good Thing by Jillee.


Lisa and William’s wedding in Remington, VA

11 Oct

Lisa and William’s wedding took place at the beautiful venue called Inn at Kelly’s Ford in Remington, VA. The weather was a challenge – it was raining now and then, but the couple was able to have the ceremony outside, just the way the wanted it! The beautiful photos are taken by David Abel Photography. Makeup by Makeup and Hair by Alina G Karaman

Mixed berry bundt cake – vegan, soy and nut free; simply awesome!

10 Oct

This recipe is from book “Vegan – 100 everyday recipes”, with some changes that I’ve made, as usual.

bundt_cakeYou need:

2 3/4 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 cups sugar

3/4 cup dry unsweetened coconut

2 cups coconut vanilla milk

2/3 canola or any other oil (not pure olive)

2 teaspoons vanilla extract

1 teaspoon salt

2 cups mixed berries



1. Preheat the oven to 350 F

2. Mix dry ingredients

3. Add liquid ingredients, mix well. Add berries

4. Butter the bundt pan, pour the batter in there.

5. Bake for 45 min – 1 hr. Check with a toothpick


When it’s ready, the book suggests serving it with vegan ice cream. Should taste awesome, but mine was great without it as well