One idea evolves into another. . .


Originally, the title of this blog was going to be, “Oh evolve”, but we changed it to, “One idea evolves into another. . .”, which is more fitting.

We were thinking about how things are created, about how ideas are formed, and we started thinking about how one idea leads to another. With that concept in mind, we share our loaded potato bake, our fun dessert idea and a few other tips and tricks which came about because one idea leads into another, which leads into another, and so on, and so on . . .


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We are potato fans. One recent night, our favorite oven fries were on the menu, but we had just had them a few days ago. So we switched to roasted potatoes. Spuds were in short supply, so we added broccoli to bulk up the side dish, and topped it with cheddar cheese. At that point, we realized the dish was evolving into a deconstructed (sorry – pretentious but accurate!) stuffed potatoes. Going with that idea, we topped the dish with bacon and green onions. It turned out great and it is now one of our favorite potato recipes.

To make this you will need:

4 russet potatoes, scrubbed and cut into 1-inch pieces; 1 lb. bag frozen broccoli; 2 tablespoons canola oil; 1/2 teaspoon chili powder; 1/2 teaspoon garlic herb mix (we use salt-free Mrs. Dash); 3/4 cup cheddar cheese; 2 strips bacon, cooked and crumbled; 1/4 cup chopped scallions.

Preheat oven to 375 degrees.

Cook the potatoes in water until they are fork tender; drain well. Put potatoes in oven-safe dish, add oil and seasonings, mix well. Top with cheese and bake 35 minutes or until golden brown. Sprinkle with crumbled bacon and green onions. Serve with sour cream, ketchup (Kevin’s favorite) or condiment of your choice, if desired. (Hint: Loaded potatoes not your cup of tea? These potatoes are delicious baked with just the oil and seasonings, or use your favorite veggies to evolve this potato dish even further – we’d love to hear you’re ideas!)


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One night, we were having sugar-free pudding cups for dessert. They are a quick and tasty dessert, but are sold in disposable plastic cups and are not very fancy, We transferred the pudding to ramikins and added some crumbled graham crackers and whipped cream. It was delicious, like a mini chocolate cream pie. Fake it ’til you make it!

This quick dessert evolved when we discovered Teddy Bear Graham Crackers. They have the same taste as graham crackers but they are more fun – and the box has A LOT of tasty bears, which are great for snacking. Plus, there are different flavors for different puddings.


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A glass cake stand works perfectly to elevate this overgrown phylodendron plant. It does the job and adds great sparkle!


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Our Rhode Island Public Library System is stellar and includes a great selection of arts and crafts books. We don’t always make the projects as written in the books we check out, but we do use them to inspire our own creative projects. Find your libraries – be inspired!


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Our seasonal flowers (marigolds. petunias, Impatiens) are doing well. The vibrant blue lobelia have been a pleasure all summer, but are now struggling. We’re hoping for one more comeback. We continue to harvest peppers, tomatoes and basil. A quick count has 100+ cherry tomatoes in various stages of ripeness. This week, we used the tomatoes in salad, and the peppers in “Sloppy Joes”.

A Favorite Tip: Add fresh vegetables to canned Sloppy Joe sauce to give it a homemade taste.

This weeks garden art (impressionist)!

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What do you get when you cross a thought with a light bulb? A bright idea!                     (


The Bears are constantly coming up with new ideas!

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Roy & Kevin


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