This Baked Pasta with fresh mozzarella and basil is the wonderfully light pasta dish. Well if you can count carbs as light. I like to have one pasta dish a week. It’s a pat on the back, well done Katey here are your carbs for celebration!

I added goat cheese to this dish since I had some to use up before vacation. It was a great addition and gave portions of the pasta a creamier bite! Fresh basil from my ‘garden’, aka one window box overlooking a cement parking lot, might have been my favorite part.

Now it’s your time to celebrate!

baked basil pasta

{KateyK Photography}


My apologies for an extended absence from The Railways! I had a real ‘big kid’ moment in life last week, returning from vacation to an overwhelming amount of work. The only thing to do? Focus and power through to the weekend. That being said, I am starting this week renewed with a lot of content to share.

Let’s start with my favorite part about Michigan, sailing. I spent one college summer in Chicago walking Lake Shore Drive, dreaming of sailing. The white sails dotting the horizon reeled me in. No pun intended! It wasn’t until our trip to Michigan that I finally fulfilled my dreams of sailing.

While we stayed in Traverse City, my Mountain Man’s birthday gift to me was a sunset sail. The evening of our sail it started raining. I almost lost my marbles. After 5 years of wishing to feel the wind on my face and water under my feet, were the weather gods really not going to grant me this one wish?  It wasn’t until 15 minutes to launch that the sun came out, wind came up and we had the perfect romantic sail.

Really, it was perfect. I pulled up the main sail, sipped on wine and watched the sunset with my favorite person. A beautiful evening celebrating another year older!


{KateyK Photgraphy}

We sailed with Two Brothers Sailing Adventures and it was a fabulous experience!

My Mountian Man and I are in upper Michigan for a wedding this weekend. I will have many adventures to share next week of our time exploring a new state. Stay tuned kiddos!


A super healthy Rainbow Veggie Wrap is a nice lunch that keeps you full until you crave that afternoon chocolate. The choice is yours really, to cave and eat chocolate or to munch on kale chips. I usually opt for chocolate, naturally.

Instead of using beetroot, I cut up roasted beets for the recipe. Full of crunch and cabbage, this recipe is a go-to for a simple lunch. Try it and then don’t eat chocolate like me. You’ll be a better person.

rainbow veggie wrap{KateyK Photgraphy}


This cake was an absolute treat. The Apricot Cake recipe called for Amaretti cookies and since I couldn’t find them, I substituted for Lattemiele Italian style cookies from Trader Joe’s. The best part might be the organic apricots drizzled in St. Germain Elderflower Liqueur.

The downside to baking in the summertime? A really hot kitchen when you have no air conditioning. Thank goodness for ceiling fans and late night thunderstorms to cool off the house!

apricot lattemiele cake

{KateyK Photography}

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