I thought I would show a blog I look at everyday. This lady is just toooo perfect. I mean she has 5 kids and looks incredible. http://vivafullhouse.blogspot.com/
Wednesday, September 29, 2010
Tuesday, September 28, 2010
curtains
I made my son some curtains for his room and it was super easy. I bought some drop cloth at Lowes for $9. I washed the drop cloth and then cut it in half. I used my handy dandy sewing machine and stitched up the sides. Blue ribbon was added at the bottom. Again my pictures are awful because my camera needs to be thrown away. So very sorry about the awful quality of the pic.
Monday, September 27, 2010
spooky silhouette
I apologize about the awful picture quality. My camera has had it. We got this camera 6 years ago and it is now done. This little project was very cheap and very easy. I just went to this website http://www.bhg.com/holidays/halloween/crafts/unique-halloween-craft-ideas/and downloaded the free pictures. It will tell you all the instructions you need to know.
Friday, September 24, 2010
Nate Berkus
Really I can't believe I wasn't invited to the Nate Berkus show! I am only kidding but it seems like all the blogs I look at twice a day was invited. So if you haven't looked at the blog called Max and Isabellas room you have to! I look at everyday and it is great plus she is going to be on his show. Brooke Happy birthday friend!
Sunday, September 12, 2010
Halloween and fall stuff
I am ready for Halloween....well not really the weather of Halloween but the decorating part.
Here is some stuff I did. I took a board and modge podged craft paper onto it. I then took orange burlap and cut out a pumpkin. Just modge podge that to the board. easy as can be
Here is some stuff I did. I took a board and modge podged craft paper onto it. I then took orange burlap and cut out a pumpkin. Just modge podge that to the board. easy as can be
Just another pic of my silly boy with another costume
Thursday, September 9, 2010
Wednesday, September 8, 2010
banana bread
Raining today and what is better than baking on a rainy day? I have the best banana bread recipe ever and super easy. I will also show Logan's picture of the day. People always laugh and say oh he looks so cute...I want to tell them no! don't tell him that. I think it is cute but come on...everyday is a bit much.
BANANA BREAD
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup of brown sugar
2 large eggs beaten
2 1/3 cups of mashed bananas. I use 4 bananas
1. Preheat oven to 350
2. Grease 9x5 loaf pan
3. In large bowl, combine flour,soda, and salt
4. In seperate bowl, cream together butter and brown sugar
5. Stir in eggs and mashed bananas until well blended
6. Stir banana mixture into flour mixture until just blended
7. Pour into loaf pan
8. Bake 60-65 minutes
BANANA BREAD
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup of brown sugar
2 large eggs beaten
2 1/3 cups of mashed bananas. I use 4 bananas
1. Preheat oven to 350
2. Grease 9x5 loaf pan
3. In large bowl, combine flour,soda, and salt
4. In seperate bowl, cream together butter and brown sugar
5. Stir in eggs and mashed bananas until well blended
6. Stir banana mixture into flour mixture until just blended
7. Pour into loaf pan
8. Bake 60-65 minutes
Tuesday, September 7, 2010
recipe to try
Ingredients
3 large eggs
1/2 cup milk
1/4 cup grated Parmigian-Reggiano
Kosher salt
2 balls fresh mozzarella, thinly sliced
8 slices crumbed Pullman loaf
Peanut oil, for frying (If you have a nut allergy, use canola or a neutrally flavored oil)
1 cup all-purpose flour
Sauce:
2 tablespoons olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 lemon, juiced
3 tablespoons capers, finely chopped
1/2 stick butter
Kosher salt
3 tablespoons chopped Italian parsley leaves
Special equipment: toothpicks
Directions
Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve.
Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close.
Preheat the oven to 300 degrees F.
Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
Sauce:
In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
Cheeeeeeeeeeeeeeesey!
3 large eggs
1/2 cup milk
1/4 cup grated Parmigian-Reggiano
Kosher salt
2 balls fresh mozzarella, thinly sliced
8 slices crumbed Pullman loaf
Peanut oil, for frying (If you have a nut allergy, use canola or a neutrally flavored oil)
1 cup all-purpose flour
Sauce:
2 tablespoons olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 lemon, juiced
3 tablespoons capers, finely chopped
1/2 stick butter
Kosher salt
3 tablespoons chopped Italian parsley leaves
Special equipment: toothpicks
Directions
Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve.
Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close.
Preheat the oven to 300 degrees F.
Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F.
Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches.
Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce.
Sauce:
In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately.
Cheeeeeeeeeeeeeeesey!
soup to make
Ingredients
Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano
Directions
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Notes
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Next Recipe
Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano
Directions
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Notes
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Next Recipe
Sunday, September 5, 2010
Friday, September 3, 2010
pillow
Ok I know this post may be no big deal to a lot of you but to me it is HUGE! I made a pillow the right way with my new sewing machine (thanks again mom). It is a big deal also because my "helper" tried to help me with it. He also tried to "help" me with the cleaning. Gotta love him.
boxes who knew
Ok so I would have totally done the before pic but I am not going to embarrase myself. This closet was bad! I had the grand idea to use some boxes and put wrapping paper around them. I then took little squares of wood and painted them chalk paint. I just hot glued them on and I have to say I like it. Who knew boxes could look so cute.
Wednesday, September 1, 2010
chalkboard picture
I took and old picture and painted it white. Then I put several coats of chalk paint. Turned out pretty cute.
Subscribe to:
Posts (Atom)
About Me
- a girl who has gone gourmet
- I am a stay at home momma who dreams of becoming a chef. I also of course love making my house beautiful.