Saturday, March 16, 2013
Recycled Sweater Purse
Sunday, January 20, 2013
Jeans and Corduroy
Saturday, January 12, 2013
Baby Shower Gift Ideas
Children's Play Tent - Fun at the Beach
Wednesday, October 17, 2012
Favorite CSA Recipes 2012
My favorite vegi cookbook has got to be Simply In Season. This cookbook is sorted by season, which is great if you belong to a CSA. Also, the index is very helpful if you want to see for example all the zucchini recipes. All the recipes are simple, not to complex and easy to make up after work for dinner. Also there are many options for substitutions depending on what you have on hand. My favorite recipes from the book include the Chilled Gazepacho Soup, Summer Squash Skillet, Roasted Summer Vegetables, Sweet and Sour Swiss Chard, and Summer Pesto Pizza. Every time I open the cookbook, I find another recipe that I can't wait to try.
Other favorite recipes include:
Luanns Kale Salad - a wonderful fall salad with yummy apples, kale, and nuts.
Paula Dean's Chocolate Chip Zucchini Bread. Absolutely amazing! And it freezes well too:)
Tuscan Kale & White Bean Soup ---wonderful! Can you tell I had a lot of Kale to use! :)
Sausage Stuffed Zucchini Boats --- Great way to use up all those zucchini's!
Black Bean Salad with Corn, Peppers, Avocado & Lime-Cilantro Vinaigrette -- This recipe kept well. We also put on top of lettuce.
Garlic Scape Pesto - Amazing! We made a big batch, froze in ice cube trays and have already almost used it all. We made pesto pizza, used it with summer squash skillet, pasta. so yummy!!!
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
juice and zest of 1/2 lemon
1/2 t salt
Black pepper to tast
extra virgin olive oil to consistency that you like
handful of basil
Combine in bowl of food processor. Pulse until well combined. Use or place in ice cube trays to freeze. Once solid transfer to freezer ziplock bag.
** I have also used arugula in place of basil.
Salsa Verde - Chicken Enchiladas
Thursday, March 15, 2012
Kale and Ricotta Ravioli
The recipe is from Everyday Food, March 2012.
You will need:
Coarse salt and ground pepper
1 Bunch of Kale (3/4 lb)
1 3/4 cup ricotta
1/3 cup grated Parmesan
1 garlic clove, minced
48 square wonton wrappers
4 cups marinara sauce, warmed
1. In large pot of boiling salted water, cook kale until tender, approx 4 min. With slotted spoon, transfer to colander. When cool enough to handle, squeeze out excess water and finely chop. In medium bowl mash together kale, ricotta, Parmesan, and garlic. Season with salt and pepper
2. Assemble ravioli; Arrange 6 wrappers on work surface, keeping remaining wrappers covered with damp towel. Spoon a scant tablespoon kale mixture in center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal. (Flatten area around filling to eliminate air pockets.) Place ravioli on a parchment-lined baking sheet and cover with a kitchen towel. Repeat with remaining wrappers and filling.
3. Return salted water to boil, reduce to a bare simmer. Drop half the ravioli into water, one at a time, stirring gently to prevent sticking. Cook until al dente, about 3 minutes. With slotted spoon, transfer ravioli to a paper towel lined baking sheet, arrange in a single later and let drain briefly. Repeat with remaining ravioli. Top with sauce and enjoy!
**You may chill uncooked ravioli wrapped up to 1 day, or freeze in a single later, then store in a ziplock bag up to 1 month.
Sunday, February 5, 2012
Let's Go Patriots!!!
Grandma Ruth's Cut out Cookies
2 c sugar
1 c shortening (I used butter)
Cream together. Then mix:
1 c sour cream
2 eggs
1 tsp vanilla
pinch of salt
5 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg
Refrigerate till chilled. Roll out, and cut. Bake at 350 degrees for 10 minutes. Let cool. And have fun frosting. :)
Sunday, January 29, 2012
Review of Freedom Filer
I was able to set up my files in less than 2 hours, and was amazed at how easy it was to learn the system. Within another 2 hours, I had sorted thru all our documents. It was great to see 4 garbage bags of paper we no longer had to keep, and everything we needed, fit nicely into 2 file bins. I also set up an active set of files in our kitchen to aid the reception station as mail comes in the door. I am so amazed at how clean my house looks now, that there is no longer piles of paper cluttering the space. The best part of the system, it is a self purging system. So never again will we have to sit for 4 hours sorting thru all of our documents. If you are looking into an organization for your paper documents, I would highly recommend this one.
Monday, January 16, 2012
John Deere Green
Saturday, January 14, 2012
Tangible Ambitions 2012
1.
2.
3. Organize Photo System and update Scrapbooks (March)
4.
5.
6.
7. Take a photography class (September)
8. Finish Christmas shopping (October)
9.
10. Enjoy the Holiday Season. (December)
11. Complete 3 Quilts this year (High School Tshirt, ISU Quilt, and Joanna's Quilt) (ongoing)
12. Read 2 books a month (22/24 read.)
2011 Goal Review
Doll Clothes
Thursday, December 1, 2011
Thanksgiving Summary
I really feel like this year's thanksgiving was a year of collecting food. Throughout the spring, summer, and fall I had been preserving fruits and vegi's from our CSA. It turned out great. Everything we made was from our local farm....Carrots, green beans, apples, potatoes, squash.....
Here are the recipes for the desserts I made this year. Absolutely Amazing!
Mom's Apple Pie
6-7 thinly sliced apples
1 1/2 c sugar
3 T flour (I used 4 T flour, apples were frozen)
1 t cinnamon
1/8 t nutmeg
Mix together. Put in 9" unbaked pie shell. Put pat of butter on top. Then top with top crust. Brush with a little milk and sprinkle sugar on top of crust. Bake at 350 for 75 min. Watch the crust and place tin foil around perimeter if starting to brown.
Pumpkin Pecan Pie
3 eggs, slightly beaten
1 can pumpkin
1 c. sugar
1 c. dark corn syrup
1 t vanilla
1/2 t cinnamon
1/4 t salt
2 T melted butter
1 c chopped pecans (for topping)
9" unbaked pie shell
Mix all ingredients well, except nuts. Pour into pie shell and top with nuts. Bake at 350 for 40 minutes, or until knife inserted comes out clean.
Pumpkin Whoopie Pies with Cream-Cheese Filling
This delicious recipe is from Martha Stewart...you can find it here
The only change I would make is to decrease both the ginger and cloves in the recipe from 1 T to 2 tsp.
Friday, November 11, 2011
Car Seat Baby Wrap
Thursday, November 10, 2011
Super-kid Capes

Wednesday, November 9, 2011
a cute little dress, so simple!
wonky log cabin table runner

Fall is one of my favorite seasons. New England has one of the best falls around, the colors are so vivid and beautiful. It definetly is sad to see it go! To celebrate fall this year, I decided to add some color to my dinning room table. I had purchased "The Modern Quilting Bee Block Party" and decided to do a few wonky log cabin blocks. I think it turned out great! To complete the back, I added a little twist by joining left over strips. I love the way it came together.
Monday, October 10, 2011

Monday, August 22, 2011
Stuffed Eggplant
Ingredients
- 1 large eggplant
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 pound ground beef
- Salt and freshly ground black pepper
- 1 onion, small diced
- 1 red pepper, small diced
- 3 cloves garlic, minced
- 1/2 cup freshly chopped parsley leaves
- 1/2 cup freshly chopped basil leaves, chopped
- 1 1/4 cup grated Pecorino Romano, divided
- 1/4 cup bread crumbs
- 1 egg
- 2 chopped tomatoes
Directions
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
I think it looks good, what do you think?




