Search Results for: Maze

family time~corn maze style

howdy friends! 
My oldest son Jason and daughter in law, Amanda Sue been visiting us from Florida for the last 3 weeks.  (you can read more about why they are here for so long in her blog as I know it

Yesterday we decided to go to a local corn maze..  We’ve done this in the Past, but it’s been awhile. 

The maze itself had 6 pictures of ‘lost’ farm animals.  We divided into teams of husband and wife. Our challenge was to find all 6 animals, take a selfie with each of them and be the first couple to do so And find our way out!

Let’s go!

I’ll spare you all 12 photos of us with the animals, but here are a few of them.  Y’all are super smart, I’m sure you can imagine the rest☺️

There was a SCARE pumpkin crow ~ looking thing and although it wasn’t part of our challenge, we both took a photo with it 

Great minds think alike!

My crazy kid…

Guess who won! 

But just by a few minutes 😎

If you have a corn maze in your area, I highly recommend! 

Next up…. Amanda made us a fall sangria.  

an a*maze*ing race

Saturday afternoon, Scott & I packed the kids in the car ( iPods in tow, c’mon, they’re  teenagers) … and set out on an almost 2 hour ride, to spend a ridiculous amount of money ….all in the effort to get lost.

On purpose.

For real.

We set out for Davis\’ Farmland Mega Maze, where we have been going annually for a few years now.

The entire corn maze is 8 acres large with over 3 miles of twisting & turning paths throughout. There are 10 bridges, ( not always easy to get to) rubbing stamps, trivia questions, gaming stations & much more hidden throughout the maze.

This is no ordinary corn maze….

The Mega Maze is  designed in England by a leading maze designer, Mr. Fisher, who holds 7 Guinness World Records in maze design.

Click here for an aerial view of the 2010 maze

Each year there is a different theme, this years’ was ‘Survivor”

Upon being let into the maze, you are given a ‘field guide’ which states the basic safety rules & the different levels that you can ‘experience’ the maze.

We chose this year to find all of the bridges & get the coordinating stamps & find the 6 ‘immunity rub-ons’ hidden on various places.

Each year we divide into teams of two ( always changing, this year it was Ali & I against the boys) then we disappear into the maze.

(Ali & I wore our RAINBOOTS, in hopes of some good mud puddles post-rain.. but the field was nice & dry )


the boys trying to figure a path to takeWe found one of the bridges… STAMP!!!

Here’s  Scott right below up trying to figure the maze out. Even though he is right there he is actually about 1/4 mile away from us.. maze-wize

Each time we thought we had it figured out..

another dead end.

it’s very deceiving!!! and more FUN that you could ever imagine!!!!When we finally all met at the exit, we determined a tie, as neither team found everything that we agreed upon, but together, we got them all! ( and we were getting hungry)

Now here is where I should go into detail on  the wonderful early dinner that we enjoyed, but sadly, that’s not the way it played out.

We did stop at a restaurant that we have eaten at before and I ordered the sliders ( I had a strange craving for a cute little juicy burger)

Scott & the kids’ meals were great, but mine were two little wanna be hockey pucks that looked liked they came out of McDonald’s french fry warmer.

From last Wednesday.

I ended up sending them back ( something that I never do) but seriously, they were inedible.

Luckily, the salad that I had already eaten was enough to take the hunger pangs away, and at that point, I really didn’t want anything else from that kitchen.

So I sipped on my wine while they ate.

Then shared all of their desserts 😉

Salad +wine+dessert= a well-balanced meal.

at least in barefootgirlworld :)….


and stay tuned to the upcoming Bruin’s games.. something tells me that you just might see that exact lil’ slider that they tried to serve me for dinner slipping along the ice ;)…..

it was a VERY busy weekend, so not a whole lot of cooking going on , but I’ll make it up soon.. I promise 😉


….spicy tomato-ginger jam 

I forget where I first tasted tomato jam, but I can tell you that I instantly fell in love with it!
I’ve been searching for a recipe for a few years, and the few times I attempted to make it, it did not come out well🙁
I’ve been doing a lot of research ove the last few weeks, giving that I have SO many tomatoes! (You can see just how tall my tomatoes a in my previous post) 

I played around with a recipe yesterday and I have a winner!  I based it on This recipe, but made a few changes.
 I didn’t take too many photos because honestly, I wasn’t too optimistic after my previous failed attempts. 
It’s not a quick recipe.. but it is super easy.  
And the flavors..



spicy tomato-ginger jam 

4 pounds tomatoes, cored and peeled ( for details on how to do this see This post)

3 cups sugar 

1/2 cup lemon juice 

1 jalapeño, halved and seeded

3 pieces of crystallized ginger 

2 cloves

1 tsp crushed red pepper flakes 

1 tsp cinnamon 

Sea salt

Ground pepper 

Place all ingredients in food processor of high-speed blender and pulse until chopped up to the point just before puréed 

Add mixture to heavy non-reactive pan.  Bring to a boil and the reduce to a simmer, stirring occasionally. 

It’s starts out pretty soupy, but slowly thickens. It took my batch close to 5 hours! 

As it gets close to the end, it will start getting glossy looking and thick.  You have to stir more often as it gets close to being done.  Essentially, you’ve condensed the sugars and don’t want it to burn. 

You can store it in a jar in the fridge, or you can process it, like I did 

It’s amazeballs on crackers with cream cheese… ( these are my favorite crackers, btw… they are amped right here in Denver, they are super thin, tasty and figure-friendly!) 

It would be incredible on bruschetta with a thin later of ricotta.. and maybe some prosciutto on top.. 

And it’s a good thing that I don’t have bread right now, because this would make a most excellent grilled cheese with white cheddar cheese 😍
Maybe I’ll treat myself later this week…
The jam has what I’d call a ‘sweet heat’. Think jalapeño pepper jelly ( which I made and processed last week) 
It’s elegant enough to have on a special occasion/ holiday.
I’m going to make another batch and process from holiday gifts.  I think it’s that good! 
On another note… I don’t think I’ve mentioned it here, but I’d like to introduce you to our newest family member 

Meet my Jersey Girl 🐾😍❤️️

watermelon times three

From the archives… Because I just cut into my first watermelon of the season and.. These 3 recipes are pretty much amazeballs!

barefootgirl in the kitchen

Ya’ll may have given up on me posting tonight.. I mean it’s almost 9 pm .. where the heck has she been?

Training for a race, that’s where 🙂 🙂 🙂

So let’s talk watermelon. It’s a melon. It’s made of water. Lots and lots of water.

It’s fun to eat in the summer. It’s fun to have it drip all over you bbq shirt. it’s a BLAST to spit the seeds. It is summer in a food

It’s PINK!

I have always loved watermelon. As an adult I started to appreciate it back in the early 90s when I read the book Fit for Life .

(anyone else read it? show of hands? oh.. only me.. that’s cool  :))

Anyhoooo… The preface is that your body is made of mostly water so you should eat mostly food made of water. Also, you should never eat a protein and…

View original post 822 more words

piña colada chicken and a giveaway!

you know why I love writing here, because you have no idea if I’m sitting in my pajamas noshing on some leftover amazeballs chicken, or whether I’m dressed up writing this from the library. 

I’m sure if you had to guess, you’d get it right 😉

When I wrote Coconut crusted chicken with grilled pineapple salsa last week, I was going to call it piña colada chicken. 

But then I had a thought… A deep  thought. 

In order for it to be called piña colada chicken..  It had a very necessary ingredient…  

  Hellz. Yea. 

I’ve been chomping at the bit all weekend ( Kentucky derby pun completely  intended) to share this with you! 

Pull out your flip flops and sunglasses and tiki torches…  We are taking a trip to the carribean, my friends! 

piña colada chicken 

1 chicken breasts, boneless and skinless 

1 tablespoon  jerk seasoning 

1 tablespoon coconut oil 

3/4 cup pineapple. ( mine was fresh, canned is fine, just dry it ) 

1 can coconut milk

1 ‘nip’ bottle of white rum 

1/4-1/2 cup Chicken stock



Start by sprinkling salt and pepper on each side of chicken, then rub  both sides of chicken with seasoning.  Let sit for 10 minutes. 

Heat oil over medium heat until melted. Add chicken and sauté on each side for about 5 minutes. Add pineapple and cook another 5 minutes.  Using tongs, remove chicken , turn off heat and add rum. Turn heat baby on and using a wooden spoon, scrape up the browned bits from the bottom of the pan.  Once it starts to boil, add coconut milk and stir.  Return chicken to pan.  Stir in chicken stock 1/4 cup at a time, making sure it doesn’t get too soupy .

Reduce heat to low and cover for 1/2 hour. 

Test sauce for seasoning and add salt and pepper if needed. 

Serve over a bed of greens, with sauce generously spooned atop! 





I wanted to make my Cilantro coconut rice but I was out of rice.  Say whaaaat? I’m slacking..

So I used whole wheat coucous in it’s place.  It worked! 

So mosey on down and send your friends a postcard from your tropical dinner! 

I bought an extra bottle of the jerk seasoning to giveaway to one of you! All you need to do is comment either here in the comments, share this post with your friends, or like and comment on My Facebook page

That’s it!  I’ll chose a winner at random on Saturday night at 5 pm mountain time. 

Good luck! And as always, thanks for reading. I pour my heart out here sometimes and it’s nice to know you are reading!  😎

Ciao bellas! 

gnocchi in a lemon-ricotta cream sauce with prosciutto and spring peas

so… Did I grab your attention?

I posted a picture on my personal Facebook page the other day promising the recipe to my friends.

Since ya’ll are my friends, I’m sharing with you too!

This all started after a disappointing gnocchi dish a few weeks ago while out celebrating a friends’ birthday.

Also responsible is me going to trader joes while very hungry. BIG mistake!

But this recipe came as a result of the trip, so everyone wins!

Trust me… You want to run out and get the ingredients today. This is amazeballs!

1 package gnocchi ( you can find it at most grocery stores near the dried

1 tbsp butter
1 tbsp olive oil
2 shallots, thinly sliced
1/3 cup dry white wine
1 cup ricotta cheese **
Juice and zest of 1 lemon
1 cup fresh PEAS ( Tjs has a good sized bag of shelled peas for 4 bucks… If you can’t find fresh, use frozen petite peas)
2 – 3 slices Parma prosciutto
Parmesan cheese and chopped parsley to garnish

(This whole meal can be made in 15 minutes )

Bring a pot of salted water to a boil.

Meanwhile, In a skillet, over medium heat melt butter and olive oil ; add shallots and reduce to low. Season with salt and pepper. After about 5 minutes (shallots so start to wilt) add wine, stir to pic up any loose bits in the pan and simmer until liquid is decreased by half. Turn off heat.

When the water is boiling, add gnocchi. Stir. They should cook within 3-5 minutes. Test one. If it’s tender, add the peas and let cook 1 minute. carefully remove about 1/2 cup of the cooking liquid and reserve.

Drain gnocchi and peas and set aside.

Tear up prosciutto and add to now empty stockpot with a tiny bit of olive oil. They should start to crisp up.

Add ricotta directly to procuitto as well as the lemon zest and juice. Return gnocchi and peas back to the pot as well as the sautéed shallots and any remaining juice . Cover for 1 minute so that the ricotta warms up, then stir, adding reserved cooking liquid a little bit at a time until nice and creamy ( you may not need all of the liquid)

Season with salt and pepper

Serve in a large bowl and garnish with Parmesan and parsley.


***. There are varying degrees of quality when it comes to ricotta

In a recipe such as this, it’s important to use a high quality cheese.
Most ricotta in the grocery store by the pre-packaged cheese are full of things that make it the consistency of jello. Yuck.

Many stores now offer fresh ricotta in the gourmet cheese section. It’s more expensive, but worth every penny.

You could attempt to make it yourself as I did HERE
It’s easy and fun, I promise!

Or, if you are lucky enough to live by a trader joes, they carry a fabulous… Almost as good as homemade whole milk ricotta for under 4 bucks! I should take stock in this cheese. I could easily live on it for the rest of my life!

Ciao! Go make this!

IMG_3436-3.JPGRelated recipes

Sweet pea salad with goat cheese


I made a home-made face mask with a recipe that I found on the internet

1 Tablespoon old fashioned oats, ground

1 Tablespoon Yogurt ( plain non-fat Greek yogurt)

a squirt of honey

I mixed it all up & slathered it on my face & let dry for a little over 10 minutes.




my skin feels AH MAZE ING!


so there ya go.. I not only can keep myself out of my kitchen, but now I’m concocting potions for my skin like I’m some kind of back woods woman.


I wish.


oh, and I strongly resisted the urge to lick the mask. I have the willpower of a snake. Clearly.



dinner tonight is Vegetarian Paella.




miss me??

what I love about fall

a~ apples, acorn squash

b~ Bruce Springsteen’s birthday, BOOTS!

c~ Cecelia’s birthday , cider , candles

d~ DMB concerts

e~ early sunsets

f~ falling leaves; fireplaces, festivals, football!

g~gobbling turkeys

h~ harvest time!! hayrides

i~ ice hockey ( Go B’s!!)


k~ kale!!!

l~leaves changing colors

m~ mazes. corn mazes to be exact 🙂

n~ nuts


p~ pep rallies before games (I’m talking pre-Nauset.. going back to the Fermi days 😉 ). and pumpkin beer

q~ quilts!!!!

r~ rustling leaves crunching beneath my feet

s~ sista’s birthday, soups & stews  SOCKS!!! ( I have a thick comfy sock addiction)


u~ Uggs ( my pink fluff mommas 😉 )

v~ vino! (anytime of year;) )

w~ walks in the woods

x~ I got nutin’


z~ zzzzzz  naps 😉

I found my new favorite breakfast this morning.  I made overnight oats, then added some apple butter , chia seeds & topped with chopped walnuts.

and just for fun…

the tiniest drizzle of Vermont Maple syrup

what are your favorite things about fall? What did I miss??

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