Loyalty Is Everything…



Is it just me or did the weekend just fly by?

As always, I made the mistake of going shopping with my sisters and spent money that I really didn’t need to, but I had fun at least.

Today is National Loyalty Day. I know if I’m alone in this or not but when I read a quote pertaining to whatever it is that I’m over thinking about, it really hits me, I’ll make a decision based on that feeling. It may seem silly but that’s me, I guess.

Sadly, throughout high school and college, I found myself questioning the loyalty of friends and friends that were like family, however I did learn something.

Extramadness.com definitely captured it in this quote:

” Loyalty is not grey. It’s black and white. You’re either loyal completely, or not loyal at all. And people have to understand this. You can’t be loyal only when it serves you.”

To me, this is saying that loyalty goes both ways and you have to mean it. You can’t just be loyal when you want or need something from someone, it has to be completely, unselfishly, genuine, otherwise you don’t deserve it yourself.

Anyways, now that that rant has happened, I’ll wish you a happy Monday and I’ll talk to you soon!


Save A Life, Adopt A Shelter Pet


Today is National Adopt a Shelter Pet Day, as well as, Pet Parent’s Day, so they go hand in hand. In my household we have a total of 5 rescue fur-babies, 2 dogs and 3 cats.

When I was younger, my dad told me when we were looking for a new member to add to our household, that it was important for them to choose us. That process has held true as long as we have had pets in our lives and we wouldn’t have it any other way. We have loved and will always love all of the animals we had the privilege to care for. The slogan is very important, adopt don’t shop. Now I’m not going to get political, I highly dislike when a blog post starts innocently enough but then take a very unwanted twist. There are so many animals out there just waiting for their forever home.

I know that not all of my readers don’t live in the same general area as me, but I thought I would share a few locations around the valley of AZ where a potential fur-baby is waiting for you.


Arizona Humane Society- www.azhumane.org/

  • Arizona Humane Society Sunnyslope Campus

9226  N. 13th Ave/1311 W. Hatcher Rd. Phoenix, AZ 85021


  • Nina Mason Pulliam Campus For Compassion

1521 W. Dobbins Rd. Phoenix, AZ 85041

  • Petique at Biltmore Fashion Park

2502 E. Camelback Rd. Ste 167 Phoenix, AZ 85016

  • Petique At The Shops At Norterra

2460 W. Happy Valley Rd. St. 1149 Phoenix, AZ 85085


There are also a number of rescues that would be happy for your patronage.


I hope you all have a wonderful day!





Sorry, I had to!

If You Can’t Be A Pineapple…

You can at least eat some in a Pineapple Upside Down Cake, in honor of today’s holiday. Today is National Pineapple Upside Down Cake day, just to clarify, haha! Don’t want it to get confused with the not so national holiday that today, 4/20 is special for.

Anyways, you’ve just read your way into a baking tutorial, that’s right, I will be talking you through how to make a delicious Pineapple Upside Down Cake!


First You’ll Need:

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup Margarine or Butter, Melted
  • 6 Canned Pineapple Slices, Drained
  • 6 Maraschino Cherries, without stems
  • 2 Eggs, Separated
  • 1/2 Cup Sugar
  • 3/4 Cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 Cup Pineapple Juice
  • Whipped Cream, optional


Heat oven to 350 Degrees F. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.


In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well. Add flour, baking powder, salt and pineapple juice to egg yolk mixture; mix well.

In another bowl, beat egg whites until stiff peaks form.Fold into batter. Pour batter into prepared pan covering pineapple slices and cherries.


Bake at 350 Degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes; invert onto serving plate. Serve warm with whipped cream.



Who Wants Popcorn?




I hope you are all doing well! Today is National Popcorn Lover’s Day and I’ll confess my family and I love popcorn. Our favorite by far is at Disneyland, we can’t decide if it’s the atmosphere in which we are enjoying it or if it’s really that good. By we’re not worried about figuring it out, haha! As much as we all love traditional buttery popcorn, I thought I would share a few recipes to change it up.


The first recipe is actually the base recipe, the rest will be variations of it.


Caramel Corn:

  • 6 Cups Popped Popcorn
  • 1/2 Cup Slivered Almonds, Toasted if desired
  • 3/4 Cup Brown Sugar, Firmly Packed
  • 2 Tbsp Water
  • 2 Tbsp Light Corn Syrup
  • 1/2 Cup Butter
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt

Arrange popcorn in 13×9 inch pan; sprinkle almonds over popcorn. In large saucepan, combine brown sugar, water and corn syrup. Cook, stirring occasionally, until candy thermometer reaches soft crack stage (280 Degrees F). Stir in butter and cook to 280 Degrees F. again. Remove from heat; stir in baking soda and salt. Slowly pour over popcorn and almonds; toss until coated. Spread on foil or waxed paper to cool. Store in loosely covered container.



Popcorn Balls: Follow recipe for caramel corn. After tossing mixture to coat, use buttered hands to quickly and firmly press mixture into balls. Wrap each ball in plastic wrap.

Oven Baked Caramel Corn: Heat oven to 250 Degrees F. Arrange popcorn in 15×10 inch jelly roll pan; sprinkle almonds over popcorn. In large saucepan, combine brown sugar, water, corn syrup and butter; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat. Stir in baking soda and salt; mix well. Pour over popcorn and almonds; toss until coated. Bake at 250 Degrees F. for 35 minutes; stir after baking 15 minutes. Stir again after baking 30 minutes. Remove from oven; spread on foil or waxed paper to cool.


And now this recipe is more on the savory side.


Herb Seasoned Popcorn:

  • 6 Cups Popped Popcorn
  • 2 Tbsp Butter, Melted
  • 1/2 tsp Basil Leaves
  • 1/4 tsp Oregano Leaves
  • Dash to 1/8 tsp Cayenne Pepper
  • 1 Tbsp Grated Parmesan Cheese

Place popcorn in large bowl. Combine butter, basil, oregano and cayenne; pour evenly over popcorn. Sprinkle with Parmesan cheese; toss gently.