Saturday, January 1, 2011

My blog has moved!

Feel free to check out this site for lots of fun tips, tricks, stories and recipes. You'll find a good two-year's worth or so of posts, but for my latest ramblings please visit me at Thanks for stopping by! Hope to see you on my new site!

Thursday, September 23, 2010


georgie tees is finally closing its doors. Life and all its excitement/craziness/joy/projects/endeavors has us moving on from the business we started five years ago. It is time and though a bittersweet ending, we are excited to see what the future will bring.

To help us close our doors as soon as possible before the holidays, we are having a GINORMOUS SALE on our site!

$10 infant tees (reg. $24)

$20 infant twin sets (reg. $45)

$20 mom & baby set (reg. $48)


FREE PRIORITY MAIL SHIPPING on all orders over $50!

That's a good 60% off or so and even better than our friends & family discount--whoo hoo! Now is the time to stock up on all those baby shower gifts and stocking stuffers for the holidays. Heck, stock up on our great infant tees for your kids as well!

To shop and support the cause (i.e., help us break even on our inventory investment),please visit

P.S. All maternity tees are SOLD OUT.

P.P.S. You just might find our maternity tees on in October.

P.P.P.S. A few of our styles/sizes in our popular infant tees have already sold out, so don't wait too long!

Tuesday, March 30, 2010

georgie tees Mother's Day sale!

georgie tees maternity teesMost of you know when I'm not writing multiple posts for multiple sites, I am co-owner of georgie tees, a fun and unique line of infant and maternity t-shirts and apparel. Well, with Mother's Day around the corner we wanted to make your shopping a little easier—and a little more affordable. Plus, it's a great time to stock up on gifts for all those upcoming baby showers. Summer is the busiest baby-birthing season (due to winter being the busiest baby-making month).

From now until April 17th we're offering


30% off your order


FREE Priority Mail shipping

Simply enter code MOTHERSDAY in the Comments section when checking out. (Your discount will be reflected after your order is processed since we have to run them through the system manually.)

We'd love for you to spread the word about the sale. In fact, if you tweet/Facebook/blog about our Mother's Day sale and someone you know places an order, have her tell us in that same Comments section that you referred her.

For every completed sale (i.e., successful referral) we'll give you $5 towards a future purchase at!

Happy shopping!

And yes, that's me in the above photo...hard to believe I once had long hair but it's true!

Wednesday, January 27, 2010

Reminder: Don't forget to subscribe to ITRML!

Hopefully you've had time to check out my new site I've imported all the post from this blog over there, so you should be able to find everything you need, from recipes to Etsy shops to Wordless Wednesday photos.

I know it's asking a lot, but what I'd really love for you to do is subscribe to ITRML's feed. You can find the little RSS icon on the right-hand side of the page, just above the "celebrating or medicating" banner (or simply click here). A few of you have made the leap of faith but there are still tens of you who haven't. Perhaps you're waiting for the site's design to be complete. Take it from me, if you wait until that happens you'll be waiting a really, really long time. That's why I finally dove in and simply started posting.

You can also find ITRML on Facebook, fan page and all.

Okay, heading to bed after a day I thought would never end. I'm glad it finally did. Perhaps I'll even post about it tomorrow. You'll have to visit is this REALLY my life? to find out! --Emily

Tuesday, January 19, 2010

I've moved! (i.e., check out my new site!)

I've been wanting to start my own site for some time, especially since LeShan and I decided we'd be wrapping up georgie tees so we could move on to other projects. My friend Quinn over at has been helping me with the design, and though it's not complete (the right-hand side is still a work in progress), I've officially started posting over there. AND I've imported all my Blogger posts into the new site as well so you faithful readers (hi, Mom!) wouldn't miss a recipe, Wordless Wednesday or any other life-changing post.

I'll no longer be writing on freshly baked so I'd love, love, LOVE for you to head on over to my new site:

Like I mentioned, please pardon my dust as I tidy up the site. Feel free to look around. You'll find the inspiration behind the site and its name on my "about me" page, and if you really and truly love me you'll become a fan of on Facebook and subscribe to the site's feed (RSS icon at the top of the right column). I'll even give you extra credit if you snag a button and add it to your site! (The HTML can be found on the right-hand side of the homepage.)

I'm so excited about this new adventure and hope you'll join me for the ride! --Emily

Friday, January 15, 2010

Fave soups & main dishes

This is about part three in a four-part series recapping my favorite recipes from our church's annual progressive dinner. You can read the first two posts here (appetizers and drinks) and here (breads and salads). Today I bring you soups and main dishes. You for sure need to try the two chilled berry soups. They are delish! Soup's on!

8 Can Soup
1 can (14 oz.) Veg-All
1 can (14 oz.) diced tomatoes
1 can (14 oz.) diced potatoes
1 can (14 oz.) vegetable soup
1 can (14 oz.) kernel corn
1 can (14 oz.) green beans, sliced
1 can (14 oz.) Hormel chili with beans
1 can (14 oz.) Hormel chili w/no beans

Mix all together and heat thoroughly. Serve w/grated cheese, sour cream and nacho chips.

Chilled Raspberry Soup
1 (32 oz.) nonfat raspberry yogurt
2 cups sour cream
1 cup Cran-Raspberry juice
1/2 cup sugar
1/2 tablespoon cinnamon
1 tablespoon lemon juice
3 whole cloves

Set yogurt and sour cream to the side and chill. Stir together remaining ingredients. Cook in crock pot for 15 min. and sugar dissolves. When done, strain out whole cloves and put juice on ice. Add the yogurt and sour cream just before serving. Whisk together until smooth. op with berries when serving.

Cool Berry Soup
1 (32 oz.)plain or vanilla yogurt
1 - 1 1/2 cups sour cream
1/3 cup orange juice
1/3 cup pineapple juice
1 cup powdered sugar
Frozen berries

Combine all ingredients, whisk until all sugar is dissolved and is smooth. Serve with frozen berries on top.

Spicy Tomato Bisque
1 (28 oz.) can chopped tomatoes or tomato puree
1/3 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
3/4 teaspoon dried basil
1 teaspoon sugar
1/4 cup milk
4 oz. cream cheese, cubed

In saucepan over medium heat, stir together tomato puree, red pepper flakes, black pepper, basil and sugar. Bring to a simmer, and cook 10 - 15 minutes. Whisk in cream cheese until well blended, then stir in the milk. Heat through without boiling. Serve with grilled cheese sandwiches!

White Chicken Chili
1 tablespoon. oil
1 lb chicken, cooked and diced
1 med. onion, chopped
3-4 cloves garlic, minced
2 cans great northern beans
1 can chicken broth
2 cans chopped green chilies
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 cup. sour cream
1/2 cup heavy cream

Sauté chicken, garlic and onion in oil in a skillet. Place in stock pot or crock pot with remaining ingredients except sour cream and heavy cream. Simmer for 30 minutes. Remove from heat and add sour cream and heavy cream. Stir and serve. Serves 6. For a lighter version, add 1 cup of Fat Free sour cream instead and omit cream. Still just as yummy!

Oven Kalua Pork
4-5 lbs pork roast (pork or shoulder)
1 T liquid smoke
2 1/2 tablespoons sea salt, divided

Preheat oven to 325. Rub pork with liquid smoke and 1 ½ T. salt. Wrap pork several times with foil and seal completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork, sprinkle with the remaining salt. Serve with rice.

Parmesan Chicken
4-8 chicken breast halves
1 pkg. Ranch dressing mix (dry)
1 cup crushed cornflake crumbs
1 cup Parmesan cheese, grated
1 cup butter, melted

Rinse chicken and pat dry. Mix all dry ingredients together. Melt butter in separate bowl. Dip chicken in butter and then in dry ingredients. Place in greased baking dish. Sprinkle remaining dry mixture on top. Bake at 350° for 30-35 minutes or until done.

Spinach Ravioli Lasagna w/Pesto Bread Crumbs
Note: all these ingredients can be found at Costco

1 (23 oz.) Alfredo Sauce, divided
1 (38 oz.) pkg. spinach & cheese ravioli, cooked according to directions
1/4 C. basil pesto
1 C. roasted red peppers, sliced into ½ inch strips

Pesto Bread Crumbs:
1 cup bread crumbs
1/2 cup basil pesto
1/4 cup Parmesan cheese, grated

Preheat oven to 350. Coat a 13x9 inch baking pan with cooking spray. To prepare the bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.

Smooth 1 1/2 cups of Alfredo sauce over the bottom of the pan. Layer 18 of the ravioli in slightly overlapping rows - 3 across and 6 lengthwise. Tuck any extra ravioli into this layer. Smooth 1/2 cup Alfredo Sauce over the Ravioli. Place red pepper strips evenly across the top. Sprinkle with Pesto Bread Crumbs.

Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned. Let the Lasagna rest for about 5 minutes.

Taco Pie
1 can crescent rolls
1 lb. ground beef
1 pkg. taco seasoning
1/2 onion, chopped
1 sm. can tomato soup
1 cup sour cream
1 cup cheddar cheese, shredded
2 cups crushed corn chips

Press crescent rolls into bottom and sides of a 9" pie dish for crust. Brown and drain ground beef. Add taco seasoning, onion and tomato soup. Layer into crust 1 cup crushed corn chips, meat mixture, sour cream, cheddar cheese and remaining corn chips. Bake at 375° for 20 - 25 minutes. Serve with chopped lettuce and tomatoes.

The only man who is really free is the one who can turn down an invitation to dinner without giving an excuse. ~Jules Renard

Image by Carol's Lines, shared via Flickr.

Wednesday, January 13, 2010

You too can support relief efforts in Haiti

In the past on this blog we would do a "thankful thursday" post. It's been a really long time since we've had one and the recent devastation in Haiti (due to a 7.0 earthquake) reminded me how very blessed I am. I wish it didn't take a disaster to put things in perspective but that's often what happens.

Who cares if I have purple crayon all over my walls? At least I have four walls that make a home for our family. So what if my foot sticks to the floor when walking through they kitchen? At least we have food on the table along with the floor. My furnace may make really strange sounds in the middle of the night but it keeps my family warm. And though my girls may use up all the hot water when they shower, there's more where that came from.

My heart goes out to those affected by the recent earthquake, both in Haiti and around the world. But a heart can only do so much; that's why I'm so glad Cool Mom Picks promptly put up a post outlining a variety of ways in which you can donate your time, money and supplies:

I chose to go with Direct Relief International since every penny I donate goes directly to relief efforts already underway in this earthquake-ravaged area but there are plenty of other options and resources.

My friend Sarah over at Cable Car Couture also mentioned another option for those looking to help. In "Contribute Aid for Haiti Earthquake Victims" Sarah highlights a local Utah business owner who is partnering with Healing Hands for Haiti in gathering donations. Vanessa from I Never Grew Up (one of my fave blogging girlfriends) also has a few links to other organizations. You can catch those links in her post here.

And the efforts don't stop there. Take a few minutes to count your blessings...and then count out a few dollars or a few hours of your time to help those in need. Every little bit helps. --Emily

P.S. If you check the comments below, my friend Kalli (My Life as Kalli) is organizing a quilting bee here in Utah and could use donations. Please read her comment for more info and donate if you can!

P.P.S. Allison from Petit Elefant just posted about a fabulous auction our mutual friend Alma is having on her Ollibird site to benefit victims of the recent earthquake. Some fabulous prints and some fabulous prices on Photoshop and Illustrator classes (if you live in Utah). Check it out!

Image by alandd, shared via Flickr.

Wordless Wednesday: Someone needs a Speak & Spell

Breaker box in the basement

Breaker box upstairs

Tuesday, January 12, 2010

Tip Junkie's Favorite Project Show-and-Tell

This week's Talk to Me Tuesday from Tip Junkie is a project Show-and-Tell. Now, faithful freshly baked readers know I'm not a crafter so I wondered if there were anything of interest I could add to the Linky list...and then I remembered those dang cute shark cupcakes I made for George's birthday. Though no fabric, hot glue, ModgePodge or paint was used they were still a project in my book.

If you want to see all the great projects by Tip Junkie readers, head on over to her Talk to Me Tuesday post. My faves so far are Laurie's jewelry organizer and Lanie's Chalkboard Flower Pots. Now those I might be able to do someday, hot glue gun and all! --Emily

Monday, January 11, 2010

RMMB: "What are you really saying?"

Warning! This is a cheater post (i.e., I'm referring to another post either written by myself or another person rather than typing up something from scratch). But time is short and my new website is already collecting dust due to my inability to get over there and get moving on it.

So in lieu of a "real" post I'd love for you to check out my latest feature on Rocky Mountain Moms Blog:

The words "I'm sorry" are simple enough yet can be said—and interpreted—in so many ways. I'm not talking about variations of "I'm sorry" like "I apologize" and "Can you ever in your wonderfully merciful heart forgive me?" What I'm referring to is the tone or voice used when telling someone you're sorry, and my kids are pros when it comes to saying one thing and meaning something entirely different. {click here to read the full post}

If you're in need of a chuckle you just might find one while reading my take on my children's apologies. And if not, I can guarantee a smile simply by reading Kalli's comment. Aren't brothers the greatest! --Emily

Friday, January 8, 2010

Another sign winter's here

Today is a sad, sad day and what happened is yet another sign winter is still in full force. What tragic event occurred? Brace yourself...I had to switch my L'Oreal Infallible Advance Never Fail foundation from 605 (Nude Beige) to 603 (Classic Ivory). In other words, I've officially gone from this:

(an actual photo from our Caribbean cruise in September)

to this:

Image by merwing little dear, shared via Flickr

Yes, "porcelain" is beautiful and often a reflection of healthier skin but I look like death warmed over without makeup. Happy 2010 to me! --Emily

Fave breads and salads

Here are my favorite bread and salad recipes from our 2009 progressive dinner. For past recipes check out Monday's post and the bottom of this post. I won't stop until I've shared all my faves with you! But only a few at a time, mind you. This time of year it's all about portion control...

Bran Muffins
1 cup boiling water
3 cups All Bran (divided)
2 cups buttermilk
1 cup brown sugar
1/2 cup oil OR 1/3 cup oil + 6 tabelspoons flax seed meal
2 eggs
2 tablespoons molasses
1/2 teaspoon salt
2 teaspoons soda

Combine water and 1 cup All Bran. Let cool then add 2 cups All Bran and buttermilk. Set aside. Cream sugar and oil. Add eggs, flax seed (if using) and molasses. Mix well then add dry ingredients. Stir in buttermilk/All Bran mixture until combined. Bake in greased muffin tins at 400° for 15 min.

3/4 cup melted butter
3 eggs
1 1/4 cup milk
2 1/2 cups Bisquick
1 cup sugar
1 cup cornmeal
1 tablespoon brown sugar

Stir together well. Pour into greased 9x13-inch pan. Bake at 350° for approximately 25 minutes.

No Knead Artisan Bread
3 cups flour
1/4 teaspoon rapid rise yeast
2 1/2 teaspoons salt
1 1/2 cup plus 2 tablespoons warm water

Mix all ingredients and let sit for at least 12 hours, preferably 18 hours. Dough will generally be loose and bubbly. Pour onto floured surface and fold over a couple of times. Let rest. Shape into loose ball and place on well-floured piece of wax paper or hand towel. Cover with towel and let rise 2-3 hours.

When dough has risen, place a covered casserole into oven and preheat to 450 degrees. You want the casserole dish to be very hot (no need to preheat the lid). Remove the dish from the oven, invert the dough into the dish, give a shake to center and place back into the oven and cover with lid. Bake at 450° for 35 minutes, remove lid and bake another 10-15 minutes until loaf is browned nicely. Remove from casserole and cool on wire rack.

BLT Salad
1 head lettuce
10 slices bacon fried crispy and crumbled
2 large tomatoes, diced
2 cups chicken, cooked and cubed
4 hard-boiled eggs, sliced

1/2 cup mayonnaise
1/4 cup BBQ sauce
1 tablespoon onion, minced
1 tablespoon lemon juice

Mix and chill sauce. Just before serving toss salad with dressing. Or you can toss it all and chill overnight.

Fruity Lemon Salad
1 small pkg. lemon Jell-O
1 small pkg. lemon pudding (cooked, not instant)
1 cup whipped cream or Cool Whip

Dissolve lemon Jell-O in 1 1/2 cups boiling water. Cool in fridge until almost set. Prepare COOKED lemon pudding, following directions on box (adding an egg); then cool in fridge. When pudding and Jell-O are both partially set, whip them together with electric mixer. Fold in whipped cream (or Cool Whip).

Add any combination of fresh, canned, or frozen fruit, such as bananas, grapes, strawberries, apples, peaches, pineapple tidbits (drained), pears, Mandarin oranges (drained), blueberries. Also add mini-marshmallows or nuts. Chill until served.

Potato Salad
6 large potatoes, cooked and peeled
6 hard boiled eggs
sweet pickles, diced small (as many as desired)

Dressing: Experiment with portions since it depends on how much dressing you like.

Miracle whip
Mustard - just a little bit!
Sugar to taste
A little milk just to make creamy
A shake of celery seed and pepper

Mix dressing ingredients with a wire whisk, then pour over potatoes and eggs and mix gently with wooden spoon. It needs to sit at least four or five hours and tastes really good the next day! (Note: add dressing while the potatoes and eggs are still a little warm - not hot. The flavors seem to blend better.)

Why does Sea World have a seafood restaurant?? I'm halfway through my fish burger and I realize, .... I could be eating a slow learner. ~Lynda Montgomery

Image by prettytypewriters, shared via Flickr.