Peach Ice Cream

This may, or may not, be the last ice cream recipe I post for this season. Labor Day is quickly approaching, but there's still such beautiful fruit in season. Take advantage of it while you can!

A great way to use delicious peaches is in this wonderful ice cream. This is actually a cross between frozen yogurt and ice cream since Greek yogurt is used. But the name doesn't matter. What counts is how delicious it is to eat. I served this on top of warm fruit crisp at a neighborhood dinner party and it got rave reviews. Savor the summer while you can!

Start by peeling, pitting and chopping the peaches. If you don't know the trick to peeling peaches easily, check out this post. In a medium saucepan, combine the peaches and the water.

Cover the pan and cook the peaches over medium heat for about 10 minutes until the peaches are soft. Be sure to stir once or twice while they're cooking. Remove the pan from the heat, then add the sugar.

Stir well to dissolve the sugar, then let the mixture cool to room temperature.

When cool, pour the peaches and the liquid into a blender or food processor. Add the yogurt, vanilla, lemon juice and half and half.

Puree the mixture until it is smooth. Then pour into a large container (I like using a batter bowl so that it pours easily from there into the ice cream machine later) and refrigerate overnight. When you're ready to process the ice cream, give the batter a good whisking

then pour it into the ice cream maker. When it is soft serve consistency, transfer it into a freezer safe container

and freeze a few hours before serving.

One year ago: Cherry Zucchini Muffins
Two years ago: Blueberry Banana Bread
Three years ago: Hot Fudge Sauce

For more great recipes, check out Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Peach Ice Cream

1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
1/2 cup water
3/4 cup sugar
1/2 cup plain Greek yogurt or sour cream
1 1/4 cups half and half
1/4 tsp. vanilla
A few drops of lemon juice

Combine the peaches and water in a medium saucepan. Cover and cook over medium heat, stirring twice, until the peaches are soft, about 10 minutes. Remove from the heat, and mix in the sugar, then set aside to cool to room temperature.

Pour the peaches and their juices to a blender or food processor then add the yogurt, half and half, vanilla and lemon juice. Pulse to combine the mixture and puree until smooth. Chill the mixture overnight in the refrigerator.

Whisk the batter then pour into your ice cream maker and freeze until it's a soft-serve consistency. Transfer to a freezer safe bowl and freeze for at least two hours before serving. Makes 1 quart.

Recipe source: adapted from David Lebovitz

This may, or may not, be the last ice cream recipe I post for this season. Labor Day is quickly approaching, but there's still such beautiful fruit in season. Take advantage of it while you can!

A great way to use delicious peaches is in this wonderful ice cream. This is actually a cross between frozen yogurt and ice cream since Greek yogurt is used. But the name doesn't matter. What counts is how delicious it is to eat. I served this on top of warm fruit crisp at a neighborhood dinner party and it got rave reviews. Savor the summer while you can!

Start by peeling, pitting and chopping the peaches. If you don't know the trick to peeling peaches easily, check out this post. In a medium saucepan, combine the peaches and the water.

Cover the pan and cook the peaches over medium heat for about 10 minutes until the peaches are soft. Be sure to stir once or twice while they're cooking. Remove the pan from the heat, then add the sugar.

Stir well to dissolve the sugar, then let the mixture cool to room temperature.

When cool, pour the peaches and the liquid into a blender or food processor. Add the yogurt, vanilla, lemon juice and half and half.

Puree the mixture until it is smooth. Then pour into a large container (I like using a batter bowl so that it pours easily from there into the ice cream machine later) and refrigerate overnight. When you're ready to process the ice cream, give the batter a good whisking

then pour it into the ice cream maker. When it is soft serve consistency, transfer it into a freezer safe container

and freeze a few hours before serving.

One year ago: Cherry Zucchini Muffins
Two years ago: Blueberry Banana Bread
Three years ago: Hot Fudge Sauce

For more great recipes, check out Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Peach Ice Cream

1 1/3 lbs. ripe peaches, peeled, pitted and coarsely chopped
1/2 cup water
3/4 cup sugar
1/2 cup plain Greek yogurt or sour cream
1 1/4 cups half and half
1/4 tsp. vanilla
A few drops of lemon juice

Combine the peaches and water in a medium saucepan. Cover and cook over medium heat, stirring twice, until the peaches are soft, about 10 minutes. Remove from the heat, and mix in the sugar, then set aside to cool to room temperature.

Pour the peaches and their juices to a blender or food processor then add the yogurt, half and half, vanilla and lemon juice. Pulse to combine the mixture and puree until smooth. Chill the mixture overnight in the refrigerator.

Whisk the batter then pour into your ice cream maker and freeze until it's a soft-serve consistency. Transfer to a freezer safe bowl and freeze for at least two hours before serving. Makes 1 quart.

Recipe source: adapted from David Lebovitz

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Mississippi Mud Brownies

This is a new brownie recipe that I tried from Southern Living, and I'm loving it! There are three layers of yumminess in these treats, but these brownies are so easy to make. They start with a basic brownie layer, then on top of that a marshmallow and pecan layer, and they are topped off with a creamy chocolate frosting. This recipe takes brownies to a whole new level!

Recipe from Southern Living

Print Recipe

Mississippi Mud Brownies

1 1/2 cups coarsely chopped pecans
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows

Preheat oven to 350 degrees F.  Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Chocolate Frosting

1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

Marshmallows, pecans, and unsweetened chocolate are some of the ingredients that make these brownies so yummy. I used 4 unsweetened squares instead of a bar because I already had these in my pantry.

Toasting the pecans makes them even more flavorful.

Spread the batter in a 9 x 13-inch baking pan.

Bake for 25 - 30 minutes.

Sprinkle the brownies with the marshmallows and pecans.

Spread the warm chocolate frosting over the marshmallow and pecans.

Let the brownies cool for 1 hour before cutting into squares.

These are some amazing brownies!





This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday

This is a new brownie recipe that I tried from Southern Living, and I'm loving it! There are three layers of yumminess in these treats, but these brownies are so easy to make. They start with a basic brownie layer, then on top of that a marshmallow and pecan layer, and they are topped off with a creamy chocolate frosting. This recipe takes brownies to a whole new level!

Recipe from Southern Living

Print Recipe

Mississippi Mud Brownies

1 1/2 cups coarsely chopped pecans
1 (4 ounce) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallows

Preheat oven to 350 degrees F.  Spread pecans in a single layer on a sheet pan and bake for 6 to 8 minutes or until lightly toasted and fragrant. Set aside.
Prepare a 9 x 13-inch baking pan by greasing or by spraying with cooking spray. In a large microwave safe bowl, combine chocolate and butter. Microwave on HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Add sugar and eggs, stirring until well blended. Stir in flour. Spread batter in prepared pan. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle top of warm brownies with marshmallows and toasted pecans. Prepare Chocolate Frosting. Pour over marshmallows and pecans; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Chocolate Frosting

1/2 cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

In a large saucepan, combine the butter, milk, and cocoa. Cook over medium heat, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

Marshmallows, pecans, and unsweetened chocolate are some of the ingredients that make these brownies so yummy. I used 4 unsweetened squares instead of a bar because I already had these in my pantry.

Toasting the pecans makes them even more flavorful.

Spread the batter in a 9 x 13-inch baking pan.

Bake for 25 - 30 minutes.

Sprinkle the brownies with the marshmallows and pecans.

Spread the warm chocolate frosting over the marshmallow and pecans.

Let the brownies cool for 1 hour before cutting into squares.

These are some amazing brownies!





This recipe was shared with:
Newlyweds Recipe Linky
Thriving on Thursdays
Jam Hands Recipe Sharing Monday
Weekend Potluck
Full Plate Thursday

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Raisin, Cinnamon, and Nut Bread

This recipe is for a delicious bread that I learned to make when I attended the Viking Cooking School back in the spring of this year. We baked a variety of breads in the class, and I loved them all, but this one is an especially tasty treat. These loaves slice well and make a great breakfast toast.

Recipe adapted from Beard on Bread

Print Recipe

Raisin, Cinnamon, and Nut Bread

1/2 cup warm water (100 degrees to 115 degrees, approximately)
2 tablespoons honey
1 tablespoon instant dry yeast
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1 3/4 cups warm milk (heat in microwave)
5 to 6 1/2 cups unbleached all purpose flour
1 1/2 teaspoons salt
1 cup raisins, soaked in brandy (I used white grape juice)
1/2 cup walnuts or pecans, coarsely chopped
1 tablespoon cinnamon
freshly grated nutmeg (optional)
melted butter

In a measuring cup or small bowl, combine the warm water, honey, and yeast; allow to proof. In the bowl of a stand mixer, combine the milk and butter, then add the proofed yeast mixture. In a separate bowl, start with 5 cups of flour (reserve the remaining 1 1/2 cups of flour) and add the salt, cinnamon, and nutmeg; whisk to combine. Add 1 cup of the flour mixture to the yeast mixture at a time, beating well with the paddle attachment after each addition. When the dough begins to stick to the paddle, change to the dough hook. Add the nuts and raisins (drain liquid from raisins before adding), and continue beating until the dough clings to the hook and starts to clean the bowl, adding the reserved flour a little at a time, if needed.

Turn the dough out onto a floured surface and knead by hand until the dough is soft and elastic. The dough should spring back when lightly pressed with your finger. Shape the dough into a ball and place into a greased bowl, turning the dough to coat on all sides. Cover the bowl with plastic wrap and let rise in a warm place until doubled.

Punch the dough down and divide in half for 2 large loaves. (Or you can make 4 small loaves.) Place into two well greased 9 x 5 x 3-inch loaf pans, and allow to rise until doubled, about one hour. Bake loaves in a preheated 400 degree F oven for 25 to 35 minutes. Brush the loaves with melted butter when they are removed from the oven for a tender crust. Cool before slicing.

Check the temperature of the water before adding the yeast!

The water, honey, and yeast get all bubbly and creamy when proofed.

The original recipe indicated that the raisins should be soaked in Brandy. I didn't have Brandy and didn't want to buy a bottle just for this recipe, so I checked on substitutions. Gourmet Sleuth had a great list of substitutions, and white grape juice was one of the recommendations to use in place of Brandy.
Get the raisins started soaking first before starting the bread, and be sure to drain the liquid before adding the raisins to the dough.

The nutmeg is optional, but I think it's mandatory!

Form the dough into a ball and place it into a greased bowl to rise.

When it has doubled in size, punch it down and divide it into loaves.

Place the dough into greased loaf pans for the second rise.

When the dough has doubled again, bake at 400 degrees for 25 - 35 minutes.

Brush the top of the loaves with melted butter for a tender crust.





This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Girlichef Bake Your Own Bread - August
Full Plate Thursday
Creative Juice Thursday
Cast Party Wednesday
All My Bloggy Friends

This recipe is for a delicious bread that I learned to make when I attended the Viking Cooking School back in the spring of this year. We baked a variety of breads in the class, and I loved them all, but this one is an especially tasty treat. These loaves slice well and make a great breakfast toast.

Recipe adapted from Beard on Bread

Print Recipe

Raisin, Cinnamon, and Nut Bread

1/2 cup warm water (100 degrees to 115 degrees, approximately)
2 tablespoons honey
1 tablespoon instant dry yeast
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1 3/4 cups warm milk (heat in microwave)
5 to 6 1/2 cups unbleached all purpose flour
1 1/2 teaspoons salt
1 cup raisins, soaked in brandy (I used white grape juice)
1/2 cup walnuts or pecans, coarsely chopped
1 tablespoon cinnamon
freshly grated nutmeg (optional)
melted butter

In a measuring cup or small bowl, combine the warm water, honey, and yeast; allow to proof. In the bowl of a stand mixer, combine the milk and butter, then add the proofed yeast mixture. In a separate bowl, start with 5 cups of flour (reserve the remaining 1 1/2 cups of flour) and add the salt, cinnamon, and nutmeg; whisk to combine. Add 1 cup of the flour mixture to the yeast mixture at a time, beating well with the paddle attachment after each addition. When the dough begins to stick to the paddle, change to the dough hook. Add the nuts and raisins (drain liquid from raisins before adding), and continue beating until the dough clings to the hook and starts to clean the bowl, adding the reserved flour a little at a time, if needed.

Turn the dough out onto a floured surface and knead by hand until the dough is soft and elastic. The dough should spring back when lightly pressed with your finger. Shape the dough into a ball and place into a greased bowl, turning the dough to coat on all sides. Cover the bowl with plastic wrap and let rise in a warm place until doubled.

Punch the dough down and divide in half for 2 large loaves. (Or you can make 4 small loaves.) Place into two well greased 9 x 5 x 3-inch loaf pans, and allow to rise until doubled, about one hour. Bake loaves in a preheated 400 degree F oven for 25 to 35 minutes. Brush the loaves with melted butter when they are removed from the oven for a tender crust. Cool before slicing.

Check the temperature of the water before adding the yeast!

The water, honey, and yeast get all bubbly and creamy when proofed.

The original recipe indicated that the raisins should be soaked in Brandy. I didn't have Brandy and didn't want to buy a bottle just for this recipe, so I checked on substitutions. Gourmet Sleuth had a great list of substitutions, and white grape juice was one of the recommendations to use in place of Brandy.
Get the raisins started soaking first before starting the bread, and be sure to drain the liquid before adding the raisins to the dough.

The nutmeg is optional, but I think it's mandatory!

Form the dough into a ball and place it into a greased bowl to rise.

When it has doubled in size, punch it down and divide it into loaves.

Place the dough into greased loaf pans for the second rise.

When the dough has doubled again, bake at 400 degrees for 25 - 35 minutes.

Brush the top of the loaves with melted butter for a tender crust.





This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Girlichef Bake Your Own Bread - August
Full Plate Thursday
Creative Juice Thursday
Cast Party Wednesday
All My Bloggy Friends

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Blueberry and Goat Cheese Salad with Honey Pecans

This is one of the most delicious salads I've ever made. Goat cheese, amazing on its own, is lightly fried and then added to a salad tossed in a blueberry enhanced vinaigrette and topped with plump blueberries and sweetened pecans. Oh my.

This is a wonderful way to take advantage of the end of the season blueberries, but I'm already thinking of other adaptations for this salad in other seasons: cranberry, cherry, maybe even apples with a lovely cider vinaigrette. I think there's a lot of fried goat cheese in my future. You could also make this a more substantial salad by adding shredded roasted chicken or grilled shrimp. But as is, it's a great way to expand your meatless repertoire!

Start by preparing the pecans. Put them in a shallow bowl and top with the honey.

Microwave for about 45 seconds, stir, then cook an additional 45 seconds to 1 minute, until the nuts are toasted and fragrant. Immediately remove the nuts to a plate lined with waxed paper.

For the dressing, combine the oil, honey, vinegar

and salt and pepper. (I have a wonderful blueberry balsamic vinegar that I used here. If you don't have a flavored vinegar, don't despair - just use regular balsamic and it will still be delicious!)

Prepare the coatings for the cheese - put the flour, egg and breadcrumbs in separate bowls.

Form the cheese into 8 separate balls and then flatten slightly.

Dip the cheese rounds first in the flour, turning to coat both sides,

then the egg

then the breadcrumbs.

Heat the oil in a large skillet over medium heat. When the oil is hot, carefully add the cheese rounds and cook for 1-2 minutes.

Gently flip the cheese over

and cook on the other side for another 1-2 minutes until golden.

Remove the cheese to a paper-towel lined plate.

Place the salad greens in a large bowl and drizzle with the dressing.

Toss the greens, then divide them among the 4 plates. Sprinkle with pecans

and blueberries,

then place the cheese rounds on top of the salads.

Isn't this beautiful? And I promise, it is SOOO yummy!

One year ago: Chicken BLT Pasta Salad
Two years ago: Bok Choy Chicken Salad
Three years ago: Corn Dip

Get more great ideas at My Meatless Mondays, Mop it up Mondays, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Ingredient Spotlight: Blueberries.

Blueberry and Goat Cheese Salad with Honey Pecans

1/2 cup chopped pecans
2 tsp. plus 1 Tbsp. honey, divided
1/3 cup plus 3 Tbsp. olive oil, divided
2 Tbsp. blueberry or regular balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 ounces fresh goat cheese
8 cups spring mix salad greens
1 cup blueberries

In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high for 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool.

For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.

Place the flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs.

Heat remaining oil in a large skillet over medium-hight heat. Fry cheese for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Toss greens with the dressing. Divide salad greens among four plates; top with blueberries and cheese. Sprinkle with honey pecans. Yield: 4 servings.

This is one of the most delicious salads I've ever made. Goat cheese, amazing on its own, is lightly fried and then added to a salad tossed in a blueberry enhanced vinaigrette and topped with plump blueberries and sweetened pecans. Oh my.

This is a wonderful way to take advantage of the end of the season blueberries, but I'm already thinking of other adaptations for this salad in other seasons: cranberry, cherry, maybe even apples with a lovely cider vinaigrette. I think there's a lot of fried goat cheese in my future. You could also make this a more substantial salad by adding shredded roasted chicken or grilled shrimp. But as is, it's a great way to expand your meatless repertoire!

Start by preparing the pecans. Put them in a shallow bowl and top with the honey.

Microwave for about 45 seconds, stir, then cook an additional 45 seconds to 1 minute, until the nuts are toasted and fragrant. Immediately remove the nuts to a plate lined with waxed paper.

For the dressing, combine the oil, honey, vinegar

and salt and pepper. (I have a wonderful blueberry balsamic vinegar that I used here. If you don't have a flavored vinegar, don't despair - just use regular balsamic and it will still be delicious!)

Prepare the coatings for the cheese - put the flour, egg and breadcrumbs in separate bowls.

Form the cheese into 8 separate balls and then flatten slightly.

Dip the cheese rounds first in the flour, turning to coat both sides,

then the egg

then the breadcrumbs.

Heat the oil in a large skillet over medium heat. When the oil is hot, carefully add the cheese rounds and cook for 1-2 minutes.

Gently flip the cheese over

and cook on the other side for another 1-2 minutes until golden.

Remove the cheese to a paper-towel lined plate.

Place the salad greens in a large bowl and drizzle with the dressing.

Toss the greens, then divide them among the 4 plates. Sprinkle with pecans

and blueberries,

then place the cheese rounds on top of the salads.

Isn't this beautiful? And I promise, it is SOOO yummy!

One year ago: Chicken BLT Pasta Salad
Two years ago: Bok Choy Chicken Salad
Three years ago: Corn Dip

Get more great ideas at My Meatless Mondays, Mop it up Mondays, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Ingredient Spotlight: Blueberries.

Blueberry and Goat Cheese Salad with Honey Pecans

1/2 cup chopped pecans
2 tsp. plus 1 Tbsp. honey, divided
1/3 cup plus 3 Tbsp. olive oil, divided
2 Tbsp. blueberry or regular balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 ounces fresh goat cheese
8 cups spring mix salad greens
1 cup blueberries

In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high for 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool.

For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.

Place the flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs.

Heat remaining oil in a large skillet over medium-hight heat. Fry cheese for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Toss greens with the dressing. Divide salad greens among four plates; top with blueberries and cheese. Sprinkle with honey pecans. Yield: 4 servings.

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Keeping My Socks On

My feet have been a high priority in my life recently. They have carried me around all these years, and now they are asking for a little pampering. Actually, they are DEMANDING that I pay attention to them and give them the respect they deserve. A case of plantar fasciitis in both feet has totally changed my footwear this summer.

I have several pairs of shoes similar to these that give support to my limping, painful feet, but this type of shoe requires a low cut sock. I have bought some well-known brands of socks to wear with these shoes, but I have been disappointed that they ended up in a wad somewhere down underneath my foot. 

My happy news is that I finally found a brand of socks that STAY ON MY FEET. This may not seem like a big deal, but indeed it is to me! This sock frustration has been huge to me. I have a big pile of those wadded, useless socks that won't stay put on my feet.

These wonderful socks that I found are by Vera Wang, and I bought them at Kohl's. 

They come in black, white, and nude.

No matter which shoes I'm wearing, they stay put!

I don't have to worry about them slipping off and sliding down like all the other brands have done.

This brand has a band of silicone on the inside of the heel that secures the sock so there is no slipping. Impressive! Thank you Vera Wang!

Now I have a big pile of useless socks to deal with. Fortunately for me, my friend Anne at Domesblissity is one step ahead of me. She loves Pinterest, and has just recently posted 44 Ways to Use Old Socks. Surely there's an idea in there somewhere for me and my stack of sock rejects. Some lucky person may just get a sock craft from me for Christmas this year!

The opinions stated in this post are entirely my own. I have no relationship with Vera Wang or Kohl's and have received no compensation from them.

My feet have been a high priority in my life recently. They have carried me around all these years, and now they are asking for a little pampering. Actually, they are DEMANDING that I pay attention to them and give them the respect they deserve. A case of plantar fasciitis in both feet has totally changed my footwear this summer.

I have several pairs of shoes similar to these that give support to my limping, painful feet, but this type of shoe requires a low cut sock. I have bought some well-known brands of socks to wear with these shoes, but I have been disappointed that they ended up in a wad somewhere down underneath my foot. 

My happy news is that I finally found a brand of socks that STAY ON MY FEET. This may not seem like a big deal, but indeed it is to me! This sock frustration has been huge to me. I have a big pile of those wadded, useless socks that won't stay put on my feet.

These wonderful socks that I found are by Vera Wang, and I bought them at Kohl's. 

They come in black, white, and nude.

No matter which shoes I'm wearing, they stay put!

I don't have to worry about them slipping off and sliding down like all the other brands have done.

This brand has a band of silicone on the inside of the heel that secures the sock so there is no slipping. Impressive! Thank you Vera Wang!

Now I have a big pile of useless socks to deal with. Fortunately for me, my friend Anne at Domesblissity is one step ahead of me. She loves Pinterest, and has just recently posted 44 Ways to Use Old Socks. Surely there's an idea in there somewhere for me and my stack of sock rejects. Some lucky person may just get a sock craft from me for Christmas this year!

The opinions stated in this post are entirely my own. I have no relationship with Vera Wang or Kohl's and have received no compensation from them.

reade more... Résuméabuiyad