It’s Slime Yo!

If you have a kid that’s old enough to hold a bottle of glue I’m sure that they’ve either made slime or have been harassing you to let them make it. Walking through the school supply aisle and seeing all the empty spaces where 4 oz bottles of Elmer’s glue used to sit….making me think there’s been a zombie apocalypse….I mean if all the zombies were school kids….gluing stuff, ya know? No? And don’t get me started on the clear glue. I’m pretty sure you need to know some type of shady guy that hangs out in dark alleys dealing glue out of his trunk if you want to get your hands on some. It’s literally impossible to find and when you do find it, it’s like 6.4 billion dollars a bottle (and I rounded down). 

So after several weeks of begging, 29 YouTube videos and 90 pinterest posts I let my kids join in on the slime shenanigans and they’ve been making it nonstop for like 7 months. 

I must say though, I happen to like this craze because it doesn’t require a ton of ingredients to make and the possibilities are endless as far as the different kinds of slime you can make. You can add all natural food coloring ( I get mine from Whole Foods) to make the slime whatever color you want. You can stir in glitter, sequins, beads etc. You can make it fluffy by adding shaving cream. We even add essential oils to some of ours!! 

Ok, so here’s what you need

1 tsp of Borax

1 1/2 cups of warm water

1/2 cup of glue

Easy enough right? I literally ALWAYS have Borax because I use it for my laundry detergent. I know that some people use  liquid corn starch instead but this works for me and like they say “If it ain’t broke, don’t fix it”.

First thing you’ll want to do is measure out one cup of warm water. You want it to be warm so the Borax can dissolve easier. Pour directly into a bowl. 

Next add the Borax and stir until COMPLETELY dissolved. This really is important because if it doesn’t dissolve completely it can jack up your slime. Wack, right? 

Now you will need another bowl. I usually buy cheap mixing bowls from Goodwill for my kids to do projects like this so those goof balls don’t try to use my good stuff….whatever that means. Anywho, in the second bowl you’ll be mixing 1/2 a cup of water with half a cup of glue. This is also the step that we added food coloring

So, if you’re going to use food coloring I recommend purchasing one that doesn’t have any artificial dyes. The one I used is from Color Kitchen. It’s plant based and non GMO. It only cost me like 2 bucks

Next, stir the glue mixture. In case you aren’t aware there is an unwritten law that says the baby ALWAYS gets to stir.

Finally, pour the glue mixture into the Borax mixture SLOWLY, stirring while they are combined.

You’ll start to see the slime form right away. This is the coolest part of the whole process and I just love watching how excited the little ones get when their slime becomes REAL.

So, I’m not gonna lie to y’all. We have had a handful of failed slime making attempts. But what do you do when life gives you lemons? Apparently you pretend it’s an entirely different fruit. So I just told Olivia that we were making Flubber instead.

Seriously, this stuff was so rubbery. The kids were bouncing it like a ball.   But we also got some pretty cool slime from the other batches

My absolute favorite was the one my teenage daughter made….and I just wanna say how thrilled I am that my teenage daughter still enjoys doing stuff like this…and that she’s not part of a twerk team, poppin her booty for the gram because apparently that’s a thing. But…..look how pretty! (Shout out to the sequins)

Well, that’s about it for our slime adventures. The kids ask to play with it all the time and it’s a great sensory activity! Let me know how slime making turns out for you and your kids and I’d love to see pictures. Happy Sliming!!!!!


Brunch is the Bomb

Uuughhh so I know I have been SUPER slacking on this whole updating my blog thingy. It’s just that I have this magic laundry that multiplies every time you wash it and I think my dishes came from the same magic factory because get this…..I will wash them ALL…then I go upstairs and come back down and there are like 74 billion dishes in the sink. Crazy, right? So that combined with the fact that apparently I have to feed my tribe everyday has been keeping me pretty busy….Oh and I’m completely in charge of their education as well. Wait, have I mentioned that I picked up a part time gig at the Moringa Tree? Yea so, I’m pretty sure I’ve earned the right to wear a cape everywhere I go…just not sure it will go well with the rest of my wardrobe.

So the one thing that hasn’t changed around this zoo, and I’m sure never will is that I still LOVE to cook, and try new things and make mealtime exciting for my little (not so little) clan. The weekends are my favorite to experiment because we have just a little more time. Usually though, we sleep in a little longer so guess what that means? BRUNCH!!!!! Ahhhh, not sure why brunch excites me so much but it does….whoever thought of combining breakfast and lunch is a super dope soul. Maybe we can call it something different….Leakfast…okay, nevermind, we’ll just stick with brunch…..for now. So the last time I made brunch…..yeeee…..so exciting….I made these egg cups. We usually buy 164,000 eggs at a time so we ALWAYS have those on hand…and other than that all you need is veggies,whatever veggies you want. Spinach, tomatoes, onions, broccoli, mushrooms, kale….whatever and you can add any meat you want to it.Some good choices  are bacon, ham, chicken or turkey. I kept half of mine vegetarian and added diced turkey breast to the other half.


Okay I know you guys are anxious to know how to make these delicious babies. It’s really pretty simple. First you need a muffin tin…or cupcake baker like my 4 year old calls them. You’ll want to grease the pan lightly with organic coconut oil and that add your veggies and meat.


In a separate bowl mix eggs and add pink salt and pepper as desired. Then just pour eggs  into the “cupcake bakers” right on top of your veggies and/or meat. If you have kids helping you they WILL pour too much and they WILL make a mess and then cry until you tell them it’s okay and that they are the best little junior chef you’ve ever seen.


Now these bad boys are ready to go into the oven. 350 degrees, for 20 minutes….about the amount of time it will take to fold a load of laundry…and then watch your kids destroy your neatly folded piles minutes later. Whatev.


Happy Brunching to you all!!!!!!!


Happy October

So, I gotta keep it real with y’all. October, November and December are my three favorite months of the year. Apple picking, Halloween, Thanksgiving, Christmas…. I absolutely love them all. And I think it’s mostly because of the abundance of family activities, crafts and fun foods I get to make. I could probably due without the impending snow but hey, it comes with the territory right?

Before I fast forward to the days where I’ll have to stop Olivia from eating the white stuff that has been peed on by one of the neighborhood dogs or when Caiden tries to sword fight with icicles I’ll celebrate the present, the  magnificent Autumn days.

I had been promising the kiddos since the middle of September that we would make our cider “soon”, but as a parent “soon”  really means “I hope they eventually forget because I already have 99 million things to do.”

Honestly though, I was looking forward to making the first batch of cider. It makes my house smell soooo good and we make apple sauce with the remaining apples in the crock pot. I’m really excited to share this recipe with y’all because it’s apple season and who doesn’t enjoy a warm glass of cider. I think you’ll actually be surprised how easy it is. It just takes a long time, well worth the wait though. My recommendation is to use a variety of apples, some sweet, some tart. I usually use a mix of Honeycrisp and Granny Smith AND surprise surprise, you’ll also be adding an orange to the mix!



  • 10 medium sized apples cut in eighths
  • 1 orange, peeled and segmented
  • 4 cinnamon sticks
  • 3 tsp ground cloves
  • Honey… adjust to taste. I personally don’t like a lot of honey, and only use a couple tbs but if you like your cider sweeter you can up to a half a cup


Put all ingredients into your crockpot and add enough water to cover the fruit.
Cook on low for 7 hours (Or high for 3). I prefer to cook mine on the lower setting for longer. Don’t expect some scientific explanation as to why because all I can say is “because.” I think I learned that from my 4 year old.

At this point the fruit will be super soft. Grab your masher (or giant spoon if you don’t own a masher) and mash the fruit. This is the part that really releases the flavor and also the part where we get really excited because it’s almost done.

Let cider cook on low for 1 more hour

Now it’s time to strain! SLOWLY strain the cider through a fine mesh sieve, using a spoon to press down and squeeze out all the liquid into whatever you’ll be storing your cider in.

Serve warm or refrigerate for up to 1 week. Yea right…. like anything in my house lasts more than one week.

We like to use the remaining solid apples to make apple sauce. Just remove the peels and mash a little more.

My oldest daughter suggested that we make something Halloween related every day of October which I thought was a dope idea. It may not necessarily be edible but I’ll be posting pics every day on my Instagram. Last night we made apple cider floats (just put one scoop of the ice cream of your choice into a mug and add cider) and these cute little ghost brownies which were so simple to make, mainly because I took a shortcut (ugh I cringe thinking about all the added crap in em) and used already prepared brownies. I got the idea from Betty Crocker


It’s Fall Y’all

Fall is finally here. I know, I know… I haven’t posted since spring but being the ringmaster of this circus I call home has been complete chaos. We’re about 3 weeks into our school year and kids are well into their activities. YaYa (my 12 year old) is actually playing in the band this year (the flute) at the middle school near us. I think it’s pretty dope how they’re letting home schooled kids participate in extra curricular activities.
In other news, my baby sister got married a couple weekends ago so the family and I got to take a road trip to Georgia for that, spent some quality time with my siblings, had our typical dysfunctional family moments and witnessed the beautiful union of my sissy and new brother in law.

Now that we’re back to “real life”…. school, home… kids trying to murder each other ever 9 minutes, I figured I’d start blogging again and admit it, y’all missed me…or whatever. I am super geeked that it is fall. This is definitely my favorite season… Cooler weather, hoodies, bonfires, pumpkin flavored EVERYTHING and of course those fall dishes that just warm you right up. And y’all know I love to cook! 

To start the season off right I had to make my  vegetarian chili. It’s a family fave, just the right amount of spicy and just feels so good. AND, something else dope…I served the chili in little pumpkins, saving the seeds to roast tomorrow. Don’t worry, I’ll post a recipe for that as well. But for now, here’s the vegetarian chili recipe. Hope y’all enjoy, let me know how yours turns out if you make it and/or any adjustments you have made, but not too many adjustments… Don’t be messin up my chili y’all. Oh and don’t forget, most recipes I post are for my family size so half it if you need to.


  • 4 tbs olive oil
  • 2 cups diced red bell pepper
  • 3 cups diced onion
  • 4 tbs minced fresh garlic
  • 5 Serrano peppers (remove seeds or keep them in if you can handle the heat)
  • 2 large zucchini, diced
  • 3 cups diced portobello mushrooms
  • 2 tbs ground cumin
  • 4 tbs chili powder
  • 4 tsp Himalayan pink salt
  • 1 tsp cayenne
  • 8 large tomatoes, diced
  • 3 cups black beans, drained and rinsed if you’re using canned
  • 2 (15 oz) cans of tomato sauce
  • 2 cups vegetable broth


In a large pot heat oil. Add onions, peppers and garlic. Stir while cooking for about 5 minutes (yell upstairs for kids to stop running in the house)

Add mushrooms and zucchini and cook for an additional 10 minutes

Add cumin, chili powder, salt and cayenne and stir until fragrant, about 1 minute ( equivalent to the amount of time it will take kids to destroy everything you cleaned)

Add tomatoes, tomato sauce, beans and vegetable stock. Stir well and bring to a boil (Yell again for kids to stop running in the house)

Reduce heat, and cook for about 30 minutes, stirring occasionally. I also use this to time to occasionally check on kids to make sure they’re all still accounted for, in one piece and breathing. I think they all were.

Remove from heat and add any garnishments you like. We use cilantro, green onions, avocados and plain Greek yogurt.

Retrieve any kids that are in time out and serve over rice!


Spring is here, kinda….


Yea so technically it’s Spring here but the snow that we’ve been getting for the past week says otherwise. But, that’s Indiana for ya right?  I feel bad for all of the kids though because last week was Spring Break and we couldn’t really enjoy the outdoors like we normally do. But, we made the most of it. We spent Sunday at the Fairgrounds (pictured above) which ended up being pretty fun.  The kids got to see all types of animals and learn a lot about the foods we eat. We took a tour of The Chocolate Factory on Friday which was insanely chaotic.  I had two of the kids I babysit with me, no stroller because apparently mine was broken (found that out when we got to the Chocolate Factory) but it was still a good time. 


Kira met her teeball coach last week AND daddy signed up to be assistant coach so she’s pretty excited about that.  She didn’t get to have her first practice though because of…..snow! All three of the older girls are practicing for the spring recital in gymnastics.  I didn’t sign Olivia up to participate because her attitude is way too iffy for me to be spending 50 bucks on…. Just keeping it real.  Some days she goes to class and she’s amazing.  Other days she has a complete meltdown if she can’t do something perfectly.  So, yea…. we’ll stick to regular classes for the moody three year old. 
Really grateful that IPA (Indiana Percussion Association) is over for Trey (my teenager) because I get to see a lot more of him.  I’m kinda freaking out though because his birthday is exactly two months away and I have no clue what to do for this kid. If you’re reading this and you have any ideas for a boy turning 15 please leave it in the comments.
Between him and the “super middles” (Caiden and Kaila) I’m at a loss. The super middles are really hard to find activities for. Caiden decided he didn’t want to do Taekwondo anymore but he wants to play soccer so we’re just waiting for that to start….and Kaila wants to play basketball this year so we’re looking for a league for her. 
I just wish time would slow down.  It seems like just yesterday they were all so little.
Ok, I need to stop before I get emotional.  Just wanted to catch everybody up with where we are in life.  Instagram is the best way to follow the day to day in this crazy zoo.  I’ll try to post more family updates on here as well.  Really looking forward to warmer weather and more adventures for The Krazy Eight!!


Chilaquiles with Black Beans


Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.

Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.


  • 2 tbs olive oil
  • 1 large red onion + 1/2 cup, diced
  • 3-4 cloves of garlic, minced
  • 1 large green pepper, diced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 jar of salsa
  • 1 bag of tortilla chips
  • 2 cups Mexican style cheese, shredded
  • green onions for topping
  • 3 tsp cumin
  • 2 tsp chili powder
  • Salt to taste



Preheat oven to 375

Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.

Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.

Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly

Bake for about 15-20 minutes or until cheese is bubbly

Top with remaining red onions, and a few diced green onions


If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!



So, I know we usually end up at Lowe’s for their Build and Grow activity but this Saturday we will be heading to The Home Depot for their Kid’s Workshop. The Home Depot offers free workshops for kids. At each workshop your child will get to keep their craft, receive a certificate of achievement, a commemorative pin and an apron!

This Saturday (April 2nd) they will be building butterfly houses.Perfect activity for the beginning of spring. After the house is built, children can decorate them with paint. Register here!