March Newsletter
- hannahshometeam
- Mar 4
- 3 min read
Updated: Mar 20
Hello everyone!
March is here, and we’re starting to see those early signs of spring. The days are getting longer and warmer so it’s a great time to open the windows and enjoy the change in season.
Don't forget to change your AC filter!
Spring Prep 🌷
As temperatures rise, now is a great time to give your home a little seasonal attention.
Give your oven a deep clean after all the holiday cooking.
Trim back plants that didn’t recover from winter
Refresh mulch where needed
Clear tree debris away from the home’s exterior
DIY Citrus Garland 🍋
Looking for a simple way to add a fresh touch of spring to your space? This citrus garland is an easy DIY that brings a pop of color to a kitchen, balcony, or entryway. It’s quick to make and a fun way to brighten up your home this season.
Supplies:
Scissors
1 Large Needle
Twine
2 Wooden Beads
Baking sheet lined with parchment paper
An assortment of lemons, lime, orange, and grapefruit
Instructions:
Preheat the oven to 150°F.
Use a knife to thinly slice all of your citrus.
Put a piece of parchment paper on a cookie sheet and lay as many of your sliced citrus pieces as possible, in an even layer.
Bake your citrus for about 5 hours, flipping halfway through. Feel free to use multiple cookie sheets if you have them to help dehydrate more citrus at a time.
Measure the window hallway, mantel, or tree you'd like to decorate. Add an extra 6 inches on each end, so you have room to tie your wood bead at the end.
Thread the twine through the eye (hole) in your needle. Leave excess twine hanging from the needle eye, so your twine doesn't fall out.
Use your needle to poke a hole away from your body, near the rind. The hole should be in the middle of the membrane closest to your 3 o'clock. Gently pull on your needle to thread the twine through. Leave 6 inches of twine hanging for your wood bead later on.
Then use your needle to poke a hole from the back, toward your body, near the rind. The hole should be in the middle of the membrane that's closest to your 9 o'clock. Pull the needle through until the twine feels snug.
Continue threading your citrus slices in any order you'd like. When you have 6 inches of twine left on each side of your garland, you're all done sewing your citrus. Loop the twine through the hole again to make a knot around the rind. Repeat on the other side.
Next, thread your twine through a wood bead and loop it again. You should have a piece of twine on the outside of your bead. Tie a small knot with your twine to secure the bead in place, and trim the excess with scissors.
Repeat on the other end, and now you have a beautiful handmade citrus garland!
Local Events 📍
March 21, 2026: Jacksonville Beach Seawalk Spring Arts Market
March 28–29, 2026: Riverside Arts Market Spring Weekend Events
We’re so lucky to have you!
With St. Patrick’s Day this month, we’re feeling lucky to work with such a wonderful community of homeowners and residents. Thank you for being part of it! As always, if you ever need assistance with maintenance or have any questions about your home, please don’t hesitate to reach out. -Hannahs Home Team
1
Searing the Beef
Store pie bars in an airtight container in the refrigerator for up to 5 days.
Notes
1
Preheat oven to 450F degrees. Line a 9 x 9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
2
Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.
3
LAYER ONE: In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust.
4
LAYER TWO: In a medium size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.
5
LAYER THREE: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.
6
Place pie bars in refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.
7
Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
Instructions
1 box Pillsbury Refrigerated Pie Crusts
1 8 oz. package cream cheese (softened)
1 cup powdered sugar
1 8 oz. tub Cool Whip (divided)
2 3.4 oz. boxes instant lemon pudding (dry)
3 cups milk
Easy-Peasy Lemon Bars
Hannah Workman
Bright, sweet, and just the right amount of tart. These lemon bars are a perfect way to welcome spring, and they're super easy to whip up!
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
10 min
Rest Time
1 hour
Total Time
1 hour 25 min
