Tuesday, November 3, 2020

Delicious Mulled Wine/Glogg Recipe!

It’s that time of year again, folks! Time to get cozy. And to me, there’s not much that gives me that cozy feeling like a hot mug of glogg (also known as mulled wine). I posted about this last year and several people told me they made it! It was a hit on my IG stories last week, so I decided to share the recipe again. Making glogg, in and of itself, is an extremely hygge process. There’s really no need to stick to my recipe; you can make it according to your tastes. I’ll include some ideas below to get you inspired. Let’s get to it!


- 1 bottle of red wine (merlot is the ultimate)
- 2 cinnamon sticks
- 4 star anise
- 3 cardamom pods
- 10 cloves
You could also add
- cranberries
- orange slices
- apple juice
- orange juice


1. Pour the bottle of wine into a pot on the stove.

2. Add your fruit, cinnamon, star anise, cardamom, and cloves.

3. Simmer until hot and you can smell all the delicious wintery scents.

4. Serve hot! I like to sweeten mine with a little maple syrup or brown sugar. 

It’s just that easy! If you make it, let me know what ingredients you include and how you liked it! I’d love to hear all about it. Stay cozy!

xoxo- Rachel

Thursday, October 29, 2020

Processing Grief with Toddlers

Something I've learned about toddlers in the time I've been a parent, is that they are incapable of holding in their emotions. They don't concern themselves with what others might think if they fall on the floor of the grocery store in a fit of tears. It's actually healthy and developmentally appropriate for them to behave that way. I think there are lessons to be learned from them in regard to the way we process our emotions.

Now, I'm not suggesting that you have major freak outs in public places. Avoid that if you can. 😳 But, I don't think we need to restrain ourselves the way we've been conditioned to do. My generation and the generation before me have been constantly told not to cry, to "man up" and stuff our feelings down. I've heard so many times that one should "stay strong for the kids", but if we don't model it for them, how will they know what healthy emotional responses look like?

When I received the call that my Uncle Kenny had passed away, we were in the middle of the grocery store. Not the place I would have liked to get such heartbreaking news, but what can ya do. I immediately started crying and hugging Gil. Olivia, from the cart, started saying "Mommy sad! Mommy sad!" and imitating my crying. Gil picked her up and we all embraced in a family hug. I cried and Gil told her "that's right, baby. Mommy IS sad. She's crying. It's okay to be sad and cry sometimes." and I just LOVED that response. She was obviously concerned about me and wanted to know what was going on. She didn't want to go back in the cart after that. She wanted me to hold her the rest of the time and was hugging me and saying "Mommy sad". I told her "yeah, I'm sad. But I'll be okay." 💕

I want more for Olivia. I will never tell her to hold it in and bottle it up. I'll sit with her through tantrums and offer her hugs. I will validate her feelings and give words to them, to help her through them. I will cry when I need to and scream into a pillow and express my feelings. I'll tell her it's okay to process emotions in ways that don't hurt anyone. I won't tell you what to do with your kiddos, as you know them best, but please know that they learn so much just by what they see and hear, so it's our job as their parents to set an example for them. Have you been through grief with your little ones? How did you handle it? How did they respond? Let me know in the comments.



Monday, October 12, 2020

Roasted Butternut Squash Soup Recipe

The weather in Texas hasn't taken the hint from the calendar, and it's still in the 90s most days. But, hey, we can pretend, can't we? Lighting the fireplace might be a little ambitious, but how about cooking a big pot of delicious, soul-warming soup? If you're craving something that will make you feel cozy, THIS is the soup. It's pretty easy and foolproof, and you can easily tweak it to your heart's content. Here's how I made it.


1 butternut squash
1 medium yellow onion
7 (yes 7) cloves of garlic, peeled 
2 cups chicken broth (or vegetable broth)
1 can coconut milk 
olive oil 


1 large baking pan
1 large pot
immersion blender


-Peel your butternut squash and then cut it in half. Then scoop out the seeds and cut the squash into one inch cubes. 

-Peel and slice your onion, and then throw it into the pan with the garlic cloves and cubed squash.

-Drizzle with oil and season with salt and pepper, then toss it all together with your hands.

-Bake at 425 for 35-45 minutes or until the edges of the squash start to turn a caramel brown. 

-When your veggies are almost done roasting, pour your chicken broth and coconut milk into the pot and bring to a gentle simmer.

-Toss in the roasted vegetables and simmer for 5 minutes, then blend it all together with the immersion blender!

Top with whatever you'd like, but I added a shake of cayenne pepper and Gil added some crushed red pepper to his. We also ended up adding bacon on top. Play around with it! You'll find that it's super versatile. If you make it and switch it up a little, let me know what you do. I'd love to hear it.