Happy Monday!  I’m starting this week with an extra burst of energy and motivation because sh*t just got real:  I filed all the necessary information for EmeryBodie to become an LLC.  Moving forward, EmeryBodie will be EmeryBodie LLC.  I have a feeling QuickBooks is about to become my best friend.  Monogramming started as a hobby when Bodie was a baby, but with the addition of the heat press and swapping out my beginner embroidery machine for a bigger, better machine, I can no longer claim this is just a hobby.  For tax purposes, not to mention keeping track of what I spend on supplies, forming an LLC is the obvious next step for my little hobby-turned-business.  I’m so excited!  Now to begin the process of updating my logo and establishing a line of credit.  #gulp

I loved that the sun didn’t set until almost 8:00 last night, but this morning was rough, as evidenced by Gipper.  No one was ready to get out of bed in the total darkness.

Our weekend was low-key, which was just fine with me.  Bodie had his first baseball game Saturday morning, which is an excellent way to spend a few hours.  I can’t get enough of his games–they’re so precious!  #10.

After baseball, I holed up in my monogramming cave and knocked out this little Disney order.  This little guy will spend his second birthday at the house of mouse, so he needs some gear!  I’d never thought to use the Disney font on the zipper bags I love so much, but now I’m obsessed.  What a cute way to carry around wipes/supplies in the parks!  Or, surprise your kiddos with Disneyfied Dopp kits when they learn they’re heading to Disney.  Also?  That Jedi Mickey head was so much fun to stitch.

Another EmeryBodie (oops, I mean EmeryBodie LLC) creation from the weekend is these sparkly shamrock tees for St. Patty’s Day.  I couldn’t resist.  I love shamrocks and I love pink and green…..so……this…..

As always, please feel free to contact me if you would like any of the items I feature on the blog.  I’m happy to create custom orders.

I’ll end on a sweet note with this salted bark recipe.  I’ve been making this for years and it never disapponts.  The combo of sweet and salty, plus the crunch from the pecans makes this a winner winner chicken dinner.  And it’s quick and easy.  Recipe from Southern Living below picture.

Salty Chocolate-Pecan Candy

1 cup pecans, coarsely chopped

3 4oz bittersweet chocolate baking bars (I use Ghiradelli semi sweet)

3 4oz white chocolate baking bars (again, Ghiradelli)

1 teaspoon coarse sea salt

Place pecans in a single layer on a baking sheet and bake at 350 degrees for 8-10 minutes or until toasted.

Line a jelly roll pan with parchment paper.  Break each chocolate bar into squares and arrange in a checkerboard pattern.  (This is why I ONLY use Ghiradelli–the squares are the perfect size and thickness.  Place them face down so the logo doesn’t interfere with your beautiful finished product).  The pieces of chocolate should be touching.

Bake at 225 degrees for about five minutes, or just until chocolate is melted.  Remove pan to a wire rack and swirl chocolate into a marble pattern using a toothpick.  Sprinkle evenly with pecans and salt.

Chill for an hour and break into pieces.  May be kept in an airtight container for up to one month.

**Side note:  I’ve topped this with crushed candy canes instead of pecans during the holidays and it’s a big hit and very festive.**