Never in my life have I been so ready for vacation! Not even for the honeymoon. Chris and I have been working our butts off and definitely deserve this little get away that we have planned. We're flying out on Friday to Seattle for 5 days then off to Nashville for 5 days! Every time I think about this trip I get giddy and start counting down the hours to departure. We can't wait to see our family! We're going to spend time with his aunt, uncle and grandparents in Washington who are amazing and my aunt, uncle and cousins in Tennessee! If you know me, you know how nuts I am about Tennessee. I fell in love with it there when I was a little girl and every time I have leave I cry. It's a special place. I will be one happy girl next week!! We have so much to do before we leave but just wanted to update because I won't be blogging for a couple days. Stay tuned though, I am going to do my best to blog everyday about our adventure with pictures! See you in Seattle!
When Chris and I went to Mexico this past winter we quickly become addicted to their blended espressos. I found myself craving them when we got home so I played around with a couple of instant espressos and ended up making the best iced coffee, ever. What you’ll need. Medaglia D’oro instant espresso Water Ice Coffee creamer of your choice Heavy cream + caramel Trust me on the instant espresso. I tried them all. This is the best. I get it at Kroger. I’ve also heard Walmart carries it as well as trusty amazon. Step one. Get your ingredients out. I fill my glass up halfway with water and pour a capful of instant espresso in. Mix it real good. Time to cool it down. Now comes the sweet part. This next step is money. Lordy. If you’re feeling really naughty you can add caramel sauce. Do it. If you’ve been wanting the recipe for the BEST homemade caramel ever then you’re in luck. This is the recipe from my mother in law. It is life changing. Ta-Da! Tag me on Instagram at