July 2019 - Dimples and Tangles


Hello friends!  I didn't officially join up with any groups for a Summer Home Tour this year, but I still wanted to take an opportunity to share a fresh round of photos with you.  We've been so busy I haven't had time for major changes or projects for the past few months, but there's always something moving and changing around here.

We're actually currently in Hawaii (I share about our trip here)!  We arrived on Tuesday and although we're fighting a bit of jet lag have jumped in head first and hit some major tourist attractions so far- Pearl Harbor, the Aloha Bowl Flea Market, had a Dole Whip at the Dole Plantation, as well as relaxed (that jet lag!) at the beach and explored our surroundings.  I'm sharing a lot of what we're up to on my Instagram Stories if you'd like to follow along there.  Today I've twisted my family's arms for a professional family photo shoot at sunrise (took advantage of doing this early in the trip while we're still adjusting to the time change) and then we're going to hit the beach for the rest of the day.  It's beyond breath-taking gorgeous here!

So- here we go with my Summer Living Room.  I won't say much, just allow you to browse and enjoy!  I'll follow this tour up in the coming days with a few more rooms in the house and a tour of the patio.

Thanks for touring today!  If you're looking for something similar to what you saw in my home today, you can shop the look here- (affiliate links used)

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I just started the group text with my family to decide who is bringing what to our Fourth of July festivities later this week.  I made this Fresh Black Bean and Corn Salsa dip a few weeks ago when we had company for dinner, but it's the perfect recipe for Independence Day, too!  It takes minutes to assemble and is best prepared ahead of time, so it's quick and easy to throw together for a busy day. 

easy recipe, appetizer, mexican food salsa, party food

Here's what you'll need:


1-1.5 cup frozen corn (or 1 can drained)
1 can black beans, drained and rinsed
1 medium vidalia onion, finely diced
1 can Rotel tomatoes with green chilies
juice from 1/2 lime
1/4 cup red wine vinegar (or balsamic vinegar for a twist)
cilantro to taste (1/2 bunch?)
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 teaspoon minced garlic (jarred or 1-2 frozen garlic cubes)
1/2 teaspoon cumin

This is one of those recipes where the measurements are just a suggestion, adjust to your taste.  Also, although the recipe calls for red wine vinegar, I was out one time and just used balsamic, and it was a unique twist and taste!  We actually prefer it this way and that's how I make it every time now. 

fourth of July recipe, easy appetizer, salsa,

Mix all ingredients and allow to sit in refrigerator for several hours up to overnight.  The longer it sits the more the flavors combine.  

Serve with tortilla chips or use for a garnish on a salad, fish... whatever you can dream up!

I love making this as a side when we have Mexican food and usually end up not only eating it with chips but spooning some on an enchilada, taco, taco salad, or whatever I'm eating.  So yummy, tangy, and fresh for Summer!

A few other favorites to consider for the FOURTH:

Homemade Butterfinger Ice Cream (we'll have it at our house for sure!)

Squash Casserole (also making this one this week!)

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