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Fall Into The GAP!

October 23, 2013 by thethomehome

Fall Into The GAP!

Remember those commercials? “Fall into the gap”

Well, if you wanted a track record for Dan and I, ever since the boys have been born the GAP has been our favorite spot to shop for our family.

From basics, to work, from baby to adult, we get it all, and constantly snag amazing deals!

No, this isn’t a sponsored post – Just me rambling on about the clothes I drool over for the littles.  And the items we have snagged for them recently.

THE LITTLES

Winter time is coming.  In fact, Cleveland’s weather forecast is showing snow for this Thursday.  Thankfully, we hopped online and picked the boys out new jackets and hats to make sure they were ready for the cold!

The warmest puffer jacket in black will look adorable on this kids.  And yes, they each got the same ones … I’m a fool for simple coats that they can reuse in the future

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I let them pick their hats out.  Because I know they will put up a fight to wear one 50% of the time, so hoping them choosing their own will increase the odds of happiness when wearing them.  Brody’s is the pom pom one, and Owen wanted the “bear” one.

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cn7033528Pj’s are not really matchy matchy in this house.  They never really have been.  You know those cute pj sets that most kids wear every night to bed? Our boys are usually in any comfy t-shirt and shorts.  These pants though have become a favorite, and may I add they look super cute in them … the fit on these are perfect!

cn6574603Gap has consistently been one of the few brands that we can wash and wash and wash, and every piece has lasted, even passed down to Owen.  Like these t-shirts .. I could have snagged one in every colored but I practiced self-restraint.

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my wish list for the littles

It’s nearly impossible to buy everything at once.  So we do it in pieces.  I constantly look online for pop up sales and snag the best deals immediately.  I’m on the look out for these..

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cn7098648How cute are those red pj’s for Christmas time? Forget the milk and cookies, I just want the boys to be in these Christmas Eve!

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cn6613199Dear Gap, I love you.  You make me feel like I am not the only one obsessed over mini fashion.  Keep up the sales so this momma can afford it all.  (Cough) – so the hubs can afford it all.

Want to snag some of these items for your own kids or as gifts for the holidays?

Toddler Boy Clothes at babyGap | Gap – Free Shipping on $50

Filed Under: Our Life

Pumpkins, Spice + Everything Nice.

October 21, 2013 by thethomehome

Pumpkins, Spice + Everything Nice.

We did it again this year.  Dropped $$ on pumpkins, that are just waiting to be carved, that are then just awaiting the nearest squirrel to surrender to.  Why do we spend money on this?

Let’s just face it.  It is thee cutest thing to watch your kids run through the pumpkins, picking their favorite one out (trying to push them towards the ones that won’t turn out to be $20 a piece).

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This year, the boys picked their pumpkins out fairly quickly.  We were slightly distracted by the smell of fresh baked doughnuts coming from the shop right beside us.

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Owen was just beside himself with all of the “tops” that had fallen off a few pumpkins.  That’s all he was interested in … trying to find the rightful owner.

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With a full week ahead of us, and not many things to do, we held off on tackling the pumpkins right away.  Prepping for the painting turned out to be just as fun!  They got a big kick out of washing them in the sink to get all of the dirt off.

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We spent the rest of the evening revisiting an old recipe of ours, homemade graham crackers.  Tossed a little fall into the recipe by adding 2 teaspoons of pumpkin pie spice and they turned out extra yummy!

The kids loved rolling out the dough, and cutting out shapes with their new Halloween cookie cutters.

image-68Days like these remind me of what staying at home with the kiddos inside all day will be like in the winter.  Coming up with these simple projects to fill the hours of the day up with, makes everything a little sweeter.

Make the graham crackers with your littles this week! They stay fresh in the fridge for a long time!

Homemade Graham Crackers | thethomehome

Filed Under: Our Life

Chewy Lemon Sugar Cookies

October 17, 2013 by thethomehome

Chewy Lemon Sugar Cookies

image-55I have made these cookies at least 12 times within the year.  Rolled in sugar sprinkles, or drizzled with a lemon glaze, these lemon cookies are simply divine.  Soft, chewy, speckled with lemon zest, a delicious cookie to add to your list.  It seems like my recipes dance around the same category huh? Cookies, cupcakes, muffins, breads, brownies … Guess I have more of a sweet tooth than I would ever like to admit! Sorry folks!

The recipe is from craving chronicles, I stumbled across it after googling through tons of lemon cookie recipes last year.  This one seemed to of fit the bill.  I’ve had relatives use the same recipe and rave at the results, and how fool-proof they are.  I altered the recipe a bit here and there, more lemon zest + juice for zing, and omitting the oil for all butter.  Because more butter is always better.

image-57ingredients:

  • 2 1/4 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • zest of 2 lemons
  • 2 oz softened cream cheese (cut into small chunks)
  • 3/4 cup melted butter
  • 1 egg
  • 3 Tbsp lemon juice
  • 1 tsp vanilla
  • sugar sprinkles for rolling

directions:

Pre heat the oven to 350* Line two large cookie sheets with parchment paper

In one medium bowl, whisk together the flour, baking soda + powder, and salt.

In a second bowl, mix together the sugar and lemon zest.  Add the 2 oz of cream cheese, and pour the warm melted butter on top, helping to softened the cream cheese even further.  Stir everything together.  Add one egg, stir.  Then add the lemon juice, and vanilla, stirring until everything is blended together.

Last but not least, slowly add the dry ingredients into the wet.  Mix until the dough forms.  Scoop one cookie at a time with a small cookie scoop, roll into a ball, and then roll the dough ball into the sugar sprinkles.  Place onto the baking sheet.  Finish your rolling until, placing each cookies 1 1/2 inches apart and bake at 350* for 11 -13 minutes.  The bottoms should be barely golden.  Place onto a cookie sheet to let them cool.  Store in an airtight container.

image-56barely tweaked from:

Chewy Lemon Sugar Cookies | The Craving Chronicles

Filed Under: Our Life

Type B.

October 9, 2013 by thethomehome

Type B.

Life with little boys is filled with love.

dirt.

bugs.

stinky feet.

super heroes.

stinky bathrooms.

bickering.

And leaves mom with the feeling of being a constant referee.  Yesterday was an amazing day.  A day where I embraced the craziness that embodies my kids and just rolled with the punches.  Literally.

I stepped in where I needed to.  Tried not to gasp at each and every boo-boo.  Let them argue for a minute, and figure it out for themselves.

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By 12:00 we enjoyed a morning of meltdowns, and I tried my best to just brush it off.  That morning we went to look at pumpkins, and came home to play outside.  I fixed myself an iced chai latte (latest fall addiction), and sat on the computer and wrote a post.  Tried to get them to nap for 2 hours straight.  But, my boys usually have never-ending energy.

In the bathtub they went, and played for an hour.

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We rounded our night out with quick visits to the grandparents, and even snuck in some pictures while we were waiting for their GiGi (my mom) to come home from work.

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And a quick picture of some pretty flowers on my parents porch.  I didn’t realize till now how they perfectly match the shirts the boys were wearing

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Back at home by 5:30, to make our asian turkey meatballs + brown rice.  Enjoy a dinner with Dad and the kids hit the hay by 7:00.

I loved not playing the referee for a day.  Stepping in as needed, but not being a helicopter over them every second.  I am a type A personality, but need to embrace that these kids are type B.

BOYS!!

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Filed Under: Our Life

Apple Chips

October 9, 2013 by thethomehome

Apple Chips

image-35Picked apples this fall? Left with a big bowl of apples staring back at you and no idea how to use them all? Of course, pies and apple crisps are to die for.  But, sometimes you need something healthier.  This snack is great for kids when they get home from school, or for when you are tempted to reach your hand into a bag of potato chips.

Keep them plain.  Our apples alone were so sweet that we picked, so the chips had plenty of flavor.  A recipe with one ingredient just can’t be beat!

ingredients:

  • apples ( I used 3 – 4 apples to fill 2 baking sheets)

directions:

Pre heat the oven to 200*

Line two large baking sheets with parchment paper.  Slice the apples with a mandolin, or with a knife, cutting very thin slices.  Line the apples in a single layer onto the baking sheet.  Bake at 200* for 40 minutes to 1 hour.  Flip, continue to bake for an additional 40 minutes to 1 hour, until the apples are completely dehydrated and crisp.

Store in an airtight bag for a few days.

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Filed Under: Nav Right

Dad All Day.

October 8, 2013 by thethomehome

Dad All Day.

Every parent knows that feeling of anticipating the arrival of their spouse coming home from work.  An extra hand, an adult to talk to, just the presence of someone else being home with you takes a lot off your shoulders.  Dan had the entire week off last week and it was delicious.  Each day passed without an agenda.  Usually we pack ourselves with things to do, and this time around we rolled with each hour as it passed.  Some days were sheer lazy days, and others we soaked up the gorgeous weather Cleveland tossed at us last week.

Love that we stayed home and chose not to go on a trip this time around.  As much as we want to move, it was nice to spend what we hope to be our last fall, here, in this home that holds so many memories.  To think Brody will be 5, and Owen 3 come spring spins my head around.  The years are creeping faster and faster.  A lazy stay-cation was exactly what the doctor ordered to slow us down a bit.

imagghgeBrody and Owen were of course elated to have Dad home all the live long day.  Each morning when they realized he wasn’t dressed all snazzy and on the way out the day, they were thrilled.  I, on the other hand think I fell even more head over heels for this guy last week.  Some how, I don’t know how he does it, over the years he keeps getting better and better.  My man’s like a fine wine, by his 80’s he’ll have all the widowers fighting for a piece of him when I’m gone.

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We went a little over board with the zoo this summer.  We have gone a few times each month.  Each time though with the kids, we all discover new things and it’s just as fun as the last time.  By packing lunches and drinks, you can stay all day long.

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Most days were topped off with Mom cooking dinner, and Dad satisfying every drop of athletic drive in this house.  Brody ate it up.  Owen, he preferred to dig for worms.

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image-27If the day ever came that I had to go back to work full-time, and Dan wanted to stay at home with the kids, I am glad to say he would do amazing, if not a better job than I.  Glad we got a lot of Dad all day long for 7 days straight.  We could have used more, but hey, you take what you can get!

Filed Under: Our Life

Nutella Filled Chocolate Chocolate Chip Cookies

October 6, 2013 by thethomehome

Nutella Filled Chocolate Chocolate Chip Cookies

Nutella filled chocolate chip cookies …. need I say more? These cookies did not make it past the 24 hour mark in this house.  They are simple irresistible.  If you follow me on instagram, you saw this picture of the beginning stages of these cookies….

photo-6I piped small circles of Nutella onto a parchment lined baking sheet using a small ziploc bag and cutting a tiny hole in the corner.  This made “filling” the cookies easy breezy, rather than working with a sticky consistency.  (Might I add that these are delicious as is! I was a few short for a few cookies, forgetting that I ate a few the night prior) Once your dough is made, pull these out of the freezer, place it in the middle of your cookie dough ball and roll it into the center.   Once baked, these cookies turn out moist and nearly brownie like.

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Chocolate chip cookies will always have a number one spot in this house.  However, these cookies turned out SO fantastic I have actually had to resist the urge to make them again, in fear of swallowing the entire pan.  A great addition to your upcoming holiday cookie list.  Yes, I said it.  Let’s face it, it will be here before we know it!

ingredients: this recipe makes 25-28 cookies

  • 2 sticks unsalted butter at room temperature
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup cocoa powder
  • 2 1/4 cup unbleached all-purpose flour
  • 1/4 tsp kosher salt
  • 1 tsp baking soda
  • 1 1/2 cup semi sweet chocolate chips

directions:

Pre heat the oven to 350* Line two large baking sheets with parchment paper

In a medium size bowl, with a hand-held mixer, mix together the butter and sugars until light and fluffy.  Incorporate the two eggs, one at a time.  Add the cocoa powder, flour, salt and baking soda, and mix until well blended.  Last, but not least, add the chocolate chips and stir together until they are scattered throughout.

To assemble, using a small cookie scoop (nearly 2 tbsp) – scoop the dough, flatten the ball slightly and plop a piece of the frozen nutella in the center.  Roll the dough around the nutella, forming a ball and place it onto your prepared cookie sheet.  Before baking, slightly flatten the tops of the cookie balls out, and then bake at 350* for 11 – 13 minutes.  Let cool on a wire rack … and enjoy!

image-134Inspired by:

Giant Double Chocolate Cookies | Annie’s Eats

Filed Under: Nav Right

October 1.

October 2, 2013 by thethomehome

October 1.

September.  Huh?

September flew by faster than any month this year.  Dan’s sister got married at the end of the month and Dan and I were both in the wedding.  It was a blast.  It was beautiful. She was gorgeous.  The wedding was a hit.

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We are still recovering.

Not a lick of alcohol entered my body.  Dan cannot say the same.  And yet some how he has bounced back faster than I this week.  I definitely feel like I disappeared from the blog the past few weeks, but finding any spare time at all was a miracle, and that spare time was spent in the shower.

Now that all the celebrating has come to an end, our family has been enjoying this week with Dan home! A perfect time to schedule his vacation.  Tuesday we went apple picking.  The grass was wet, our shoes were soaked, Owen was miserable from allergies, and Brody had a blast with Dad in the golf cart.

A few hours of sunshine and fall fun was all we needed to refuel our bodies and start the month off right! I was lucky enough to snap a few pictures in between cuddling with Owen.

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Filed Under: Our Life

Butternut Squash “Fries”

September 19, 2013 by thethomehome

Butternut Squash “Fries”

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Trickery is a parents best friend.  Getting kids to explore different types of food is usually a long shot.  When it comes to “fries” in this house, we are addicted to using sweet potatoes.  Calling them fries always turns the boys heads, and they are consistently gladly eating them with their dinners.  Switching it up a bit, this recipe called for parsnips and butternut squash.  The parsnips were not our favorite (at all), so we are going to act like they are not in the picture, because they ended up straight in the garbage! The butternut squash fries however, turned out so delicious we ate nearly the entire pan for dinner.  I paired these sweet fries with a simple homemade dill dip.  Make these and hopefully your family can start swapping regular baked frozen french fries for a side that is beyond healthier, and far tastier if we say so ourselves.

Ingredients:

  • 1 butternut squash (cut off top, save bulb for another day)
  • extra virgin olive oil (few tablespoons)
  • kosher salt and pepper
  • 1 tsp garlic powder

Dill Dip:

  • mayo
  • fresh dill
  • kosher salt and pepper
  • lemon juice
  • garlic powder

Directions:

Pre heat the oven to 400* line a large baking sheet with foil and spritz with nonstick spray

Cut the bulb off of the butternut squash, save it for another day.  Peel the skin off of the  top of the squash and slice it in half.   Take each half and cut into smaller slices whichever way you would like.  Medium sticks, or wedges will do.  Be careful slicing, use a sharp knife! Place the squash fries onto the baking sheet, coat them with the olive oil, salt, pepper, and garlic powder, toss together until each “fry” is coated.

Bake them at 400* for 25 minutes.  Turn once, then turn the heat up to 450* for an additional 10-20 minutes, or until they take on a nice golden hue.

The dip is made to your liking, I rarely measure dips!  About 1/2 cup mayo, 1/4 cup chopped dill, pinch of salt – pepper – garlic powder, and juice of 1/2 a lemon.  Stir, and serve along side the fries.

Recipe tweaked from:

Veggie Fries with Pesto Yogurt Dip : Recipes : Cooking Channel

Filed Under: Nav Right

Spinach Artichoke Pasta

September 16, 2013 by thethomehome

Spinach Artichoke Pasta

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Looking for a new dinner idea to add to the weekly menu? This spinach artichoke pasta should be on your list.  If you love spinach artichoke dip, you will crave this pasta!  Completely meat free, rich and satisfying.  Dan loved it, Brody slammed it, and Owen received his own dairy-free version on the side.  If I can make this with two crazy kids glued to my leg for dinner, you can too!

Break this meal down by utilizing one pan, and one pot only.  The spinach and artichoke, cooked separately in one pan, and put to the side.  Cook the pasta, set it aside.  Use the same pasta pot to create your cheesy sauce.  Add everything back into the pasta pot and toss.  After making this, it dawned on me how nice it would be to do the artichoke and spinach the night prior, and keep it in the fridge.  That way, on a busy night you only have to cook the pasta, and make the sauce, which by the way took less than 10 minutes total to do.  Have this for dinner tonight, and enjoy the left overs tomorrow!

INGREDIENTS:

  • 6 Tbsp butter
  • 4 garlic cloves, minced
  • 2 bags baby spinach
  • 2 cans artichoke hearts, drained and chopped
  • 3 cups milk (whole or low fat)
  • 3 Tbsp flour
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cup mozzarella cheese
  • 1/2 cup or less low sodium organic vegetable broth
  • 12 oz penne pasta, al dente
  • crushed red pepper flakes
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper

DIRECTIONS:

To get the dish moving quickly, start boiling your water for the pasta.  Once the water is ready, cook your pasta until al dente.  In the meantime, start the spinach and artichokes.

Start with sauteing the spinach in 2 tablespoons of olive oil, and garlic.   Cook until the spinach has wilted, then set aside, it takes only a few minutes to wilt.

In the same pan, melt an additional 2 tablespoons of butter, and toss in the chopped artichoke hearts.  Add a tiny pinch of salt and pepper, and let the artichokes cook until they are slightly golden.  Once they are cooked, set them aside as well.

At this point, your pasta should be close to being done.  Drain the hot pasta, and set it aside in a dish, drizzle with olive oil to ensure it will not stick together.

In the same pot you boiled your pasta, on medium low heat, melt 2 tablespoons of butter, then add the flour, whisking until it combines into a paste.  Add 3 cups of milk, continuing to whisk while it warms through (4-5 minutes)  Add your cheeses to the milk, 1/2 tsp of salt, a smidge more of pepper, and the cayenne.  Stir until the cheeses have melted and your left with a yummy cheese sauce.  If it is too thick, add a 1/4 cup of vegetable broth at a time until it is the desired consistency.

Finally, place the pasta into the sauce, add the artichoke hearts, and spinach and toss everything together.  Top with crushed red pepper and serve!

Barely adapted from:

Spinach Artichoke Pasta | The Pioneer Woman Cooks |

Filed Under: Nav Right

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