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Beauty
Keeping the Light House “Beauty Box”, Up for Auction!
Camp Vohokase
Life with The Lights
Camp Vohokase 2018
Blueberry and Cashew Salad
Recipes
Blueberry and Cashew Salad with Poppy Seed Dressing
Love Trumps Hate
Just a Thought
Dear Resistance
Winter Beauty
Beauty
Winter Beauty Survival Guide
Sweet potato and quinoa Chili
Recipes
Sweet Potato and Quinoa Chili
Haley Garber
Beauty
December Beauty: 10 Pro Picks from My Beauty Blogging Niece

For this month’s beauty post, my niece Haley has offered to share some of her top beauty picks from her blog: From the time she…

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09 December, 2016 2 Comments
Christmas Table
The Light House
Creating A Holiday Table With New England Designer: Anne Furey

One of my most comforting and cherished memories is waking up on Christmas Eve morning each year. I would lay in bed soaking in the…

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03 December, 2016 8 Comments
The Light House
6 Holiday Decorating Tips From New England Designer Anne Furey

As a kid I was nothing short of obsessed with tinsel garland. I would drape the stuff across every inch of our house, and in…

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25 November, 2016 3 Comments
Style
November Fashion: Grace’s Fall Picks

When my daughter Grace turned 7 years old (her golden birthday), my mother and I took her to New York City for a weekend of…

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12 November, 2016 22 Comments
November Beauty
Beauty
November Beauty: My Clear Skin All-Stars

At 37 years old, just like clockwork, I still tend to break out every month. My dermatologist calls it “adult acne”. For some reason that…

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06 November, 2016 5 Comments
KEEL Vodka
KEEL Vodka, Recipes
KEEL Vodka’s Harvest Punch: The Comfort Food of Cocktails

Follow my blog with Bloglovin Here in New England we have been enjoying the splendors of fall! I was a little worried that this year’s…

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27 October, 2016 3 Comments
Matt and Susie Light
Life with The Lights
Confessions of a Hunter’s Wife

Hunting season is upon us and I have something to confess: I’m a terrible hunter’s wife. It’s the cold hard truth. The thought of deer…

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20 October, 2016 25 Comments
Converse
Style
Fall Fashion Picks

I had an absolute blast working with Boston photographer, Russ Mezikofsky on this post. I’ve known him for years and was so excited when he offered to…

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16 October, 2016 12 Comments
French Press
Recipes
How to Make Perfect French Press Coffee

In honor of National Coffee Day (September 29th) I wanted to share how we do coffee here at the Light house: French Press! Why French…

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12 October, 2016 8 Comments
Brian Fox painting
Life with The Lights
Brady Nation Raffle: The EPIC Comeback

I can’t tell you how pumped my husband is to watch his old quarterback, Tom Brady, take the field in Gillette Stadium on October 16th….

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04 October, 2016 3 Comments

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About Susie
About Susie
Welcome to Keeping the Light House. I'm Susie, wife of former footballer Matt Light, mom to 4 incredible kids, believer, and lifestyle blogger.

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Lemon Parm Romaine Salad- when simplicity speaks volumes  Ingredients:  1 large head of Romaine  1 shallot  3/4 cup Parmigiano Reggiano, freshly grated  Smoky chili flakes, to taste   Lemon dressing:  1/4 cup extra virgin olive oil  1 lemon, juiced + zested  1 tsp salt  Black pepper, to taste   Method:  1. Thinly slice Romaine and shallot and add it a salad bowl;  2. To make the dressing- whisk all the ingredients above;  3. Top salad with plenty of Parmigiano Reggiano, chili flakes, pour dressing over and enjoy!  #lemonparmesansalad #saladrecipe #saladideas #simplesalad #recipeshare
Ingredients (Metric – 1x)  Gnocchi:  450 g gnocchi (shelf, fridge, or frozen – regular/cauliflower/sweet potato)  1 tbsp neutral oil  1/2 tsp each: garlic powder, onion powder, paprika, smoked paprika, black pepper, white pepper, salt  2 tbsp vegan parmesan  Dip:  115 ml vegan mayo  2 tsp sriracha (to taste)  1 tbsp parsley, chopped  1 tsp lemon juice  Instructions  Preheat: – Air fryer 200°C, grease basket – Oven 220°C, parchment-lined tray  Toss gnocchi with oil + spices (don’t thaw if frozen).  Cook until crispy: – Air fryer: 11–14 min (fresh) / 13–16 min (frozen), shake often – Oven: 20–25 min (fresh) / 25–30 min (frozen), stir halfway; broil 1–2 min if needed  Toss hot gnocchi with parmesan.  Mix dip ingredients, chill.  Serve gnocchi hot with dip.
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👇🏾ingredients👇🏾 -big splash olive oil -4 garlic cloves -2 large white onion -handful of mushrooms -few cups veg stock -handful fresh parsley -1/4 cup nutritional yeast -150ml cream (soy, cashew etc) -1 jar @boldbeanco butter beans (or 2 cans) -plenty salt n pepper -garnish salt, pepper, parsley, crispy onions, olive oil, chilli flakes and cream  👇🏾method👇🏾 -thinly slice the onions then fry low and slow until they start to brown and caramelise. -add the minced garlic and sliced mushrooms and let them fry off for a few minutes. -add the stock, finely chopped parsley, nutritional yeast and beans then simmer to reduce. -add plenty of salt n pepper then finish off by stirring in the cream before simmering again.  by @jacobking

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