Food Hack // Freezing Yogurt.

via

I love making drinking smoothies. 

I also like to buy yogurt and let it sit in the fridge until it is past it's expiry date. I become lazy and never want to put in the effort to make them. So, the yogurt sits, and sits, and sits in the fridge. I hate wasting food, so I am surprised I never thought about his before... frozen yogurt cubes!

Such a simple solution, and a brilliant one too. Using a small ice cube tray, spoon the yogurt into each section, place in the freezer over night (until solid) and transfer into a zip-lock bag (and return to the freezer)!

Oh, and you can freeze these cubes up to 1-3 months.

For Bloggers // Logo Templates.

Every time I view Creative Market's latest goods, I cannot help but be inspired. Tonight, I started viewing all the logo templates on the site, and found myself wishing I was more creative in the logo design department for my blog. The fonts, their layouts - I love it all!

01 // 10 Name Based Logo Templates
02 // 10 Photography Logo Templates

03 // ThePack - Vector & PSD Identities

04 // ThePack V Three - Vector Identities

The above links were a few of the many logo templates that really jumped out at me. 

Recipe // Roasted Smashed Potatoes.

One word .... delicious...!

Ingredients

1 bag of small yellow potatoes, scrubbed
1/4 cup olive oil*
1/4 - 1/2 tsp rosemary
1/2 tsp mixed herbs
1-2 cloves garlic, crushed
1/2 tsp sea salt
1/4 tsp pepper

Directions

1. In large pot of boiling water, cook potatoes until tender; approx 12-15 minutes. Drain and let cool for a few minutes.

2. Preheat oven to 400 degrees F.

3. Place potatoes on foil-lined baking sheet and gently flatten potatoes just until split. Combine oil, rosemary, garlic, salt and pepper; brush over both sides of potatoes.

4. Bake 30-35 minutes in the preheated oven, turning potatoes halfway through.

Recipe adapted from canadianliving.com.

I have been itching to try this recipe for some time now! These smashed potatoes reminded us a lot of the Hasselback Potato, quite possibly because I used a lot of the same spices. However, the next time I make them, I would use less *olive oil, maybe a little less than 1/4 cup. To be honest, when I cook hasselback potatoes, I normally eyeball the spices and olive oil in a ramekin - I will probably do the same the next time I make these! 

#whereilive.

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I took the above photo yesterday afternoon. It's still a little chilly out and we've been having a lot of foggy days, but yesterday, oh what a beautiful day! The sun was shinning and I was able to walk around without my jacket for a bit. Can't wait for summer!

Linking up with rouge & whimsy.