Sooooo, my life just changed, like, a lot!  Today I become a stay-at-home-mom.  I’ve talked about it a lot, not on here though.  There are a million and 1 reasons this is necessary and huge.  But the 2 biggest reasons are daughter # 1 and daughter #2 (I post lots of pictures of them on Instagram).  They need me at home right now and I am so incredibly thankful we are going to try and make that work.  I don’t know exactly how we’e going to make it work, but, when challenges have presented themselves in the past, we’ve stared them in the face and taken them on.  So we’ll do the same this time!

Going from two incomes to only one means lots of changes to our daily spending habits, like our grocery costs.  I won’t become a coupon clipping maniac, unless they start offering coupons for real food, like spinach and bananas.  Pretty sure we don’t need 16 bags of Cheetos and 8 cases of soda laying around.  I also don’t have time to obsess about sales and deals (I look for them, but don’t obsess).  So instead, I’m committed to making more and more of our food from scratch.  I already make almost all meals and desserts from scratch, now I need to start making the accouterments that go with them.  We’re not a big mayo eatin’ family, but on the rare occasion we do need it, I don’t even need the smallest jar from the store.  I’ve seen blogs post their homemade versions before, so I knew it was possible to make myself!

I did a quick google and pinterest search… holy crap, I feel like a complete moron for not making it at home sooner.  It’s like the easiest thing, EVER!  A cup full of mayonnaise takes all of 30 seconds to make, and costs pennies. The only thing is, while a jar of mayo will last in your fridge for the next 18 years (yet apparently it doesn’t have preservatives???), homemade mayo will only last a couple of days.  So when you make it, have a purpose for it!



With summer in full swing, I know we’re all knee deep in BBQ’s, beach days, pool days, or just lazy Sunday afternoons inside in the a/c.  No matter how you’re spending your summer, I bet a mayo ridden pasta salad is involved somewhere!  Make a batch of this mayo to toss those noodles and veggies in.  Saves you money, AND it’s quicker to make the mayo at home then to run to the store.  Or, make these cupcakes with the mayo (no, you can’t taste the mustard from the mayo in the cupcakes, score!).



Easy Homemade Mayonnaise

Easy Homemade Mayonnaise


  • 1 large egg yolk
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/2 – 1 tsp kosher salt (depending on your taste)
  • 3/4 cup olive oil


Add everything, except the olive oil, to a food processor. Give it a few pulses to mix it up.

Then SLOWLY start to drizzle in the olive oil with the food processor going. SLOWLY DRIZZLE! Adding the olive oil should take about 2 full minutes of slowly drizzling into the food processor. You’ll see it all of a sudden start to thicken and resemble mayo right towards the end of adding the olive oil.

Voila. Done.

Store in the fridge for up to 2 days.


Recipe adapted from The Hungry Mouse