DIY: Arm Candy Upcycling

I signed up for an awesome Arm Party hosted by Ilene and Lenora. I had such a blast making my bracelet for my partner, that I couldn't wait any longer and I had to share what I made! PS, if you are Marielena, please stop reading now, as yours is currently in transit. :)

Just to make sure you aren't reading any further, I shall now distract you with cuteness....

For the rest of you, I wanted to share my creation and how I made it. Happy crafting!

First, gather a pile of old t-shirts, two key rings, scissors, a hot glue gun and a needle and thread.

Next, grab a helper.....

Ok, the last step isn't necessary.

Now, cut three strips from your old tshirts a little larger than the length of your wrist. I just wrapped around my wrist and cut about 2 inches extra. Yes, I'm that precise.

Now, here's the fun part. I tugged my strips so they curled, stacked them one on top of the other and put a little stitch through them to keep them in place. Then, I just started braiding.

Once you've reached the very end, place the ends through the key rings and hot glue over. I stitched too just because. Now hook your key chains together and viola!

Trust me, it's much cuter on!

So easy and definitely a great use for those old tshirts. Upcycling at its finest!

Bye Bye My Artichoke Pie.....

I don't claim to be a chef, nor would I list "cooking" as one of the many skills on my resume. Instead, I'd call myself a dappler in the kitchen. I tend to try new things- often to find they are epic fails. However, I did have one success that I must share.

Artichoke Pie!
I follow the recipe I found on Allrecipes.com, with a few variations.

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 (6 ounce) cans artichoke hearts, drained
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 (9 inch) unbaked 9 inch pie crust
• 3 eggs, beaten
• 1 (8 ounce) package mozzarella cheese, shredded

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
3. Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
4. Bake in preheated oven for 45 minutes, or until crust begins to brown.

Now, for my modifications.

I add onions. I add shallots this last time and they were money!
Also, I try to stick with jarred hearts, rather than those in the can for two reasons. 1. My fat cats think it's feeding time and I was surrounded. 2. They almost had a "pickled" taste to them. The ones in the jar don't. I think I'll go that route from now on.
I also throw another pie crust on top, so there are two layers of pie crust. I love carbs, what can I say?!

This is my go to recipe whenever I have to go somewhere and bring a dish. Nom.

It's so good, it's gone......

The Three Musketeers

My boys stick together. Especially when trying to catch those dang birdies!

Could they be any cuter?! LOVE!



Raw Food Nom Noms

I have been on a "I want to eat/be healthy" kick lately, but it's been extremely difficult, as my hubby eats meat and I don't. I hate fixing two separate meals, as one usually takes awhile. I really need to get better about planning and preparing meals ahead of time. Any and all advice is welcomed....

Another reason this healthy kick is so dang difficult is that I have such a major sweet tooth. I mean, seriously, it's out of control! So, in an effor to be healthy AND eat sweets, I found this amazeball recipe. Nom.

Don't get grossed out by the ingredients. I swear, it's money!

1⁄4 cup pitted medjool dates, soaked
1⁄4 cup pure maple syrup or agave nectar
1⁄2 teaspoon vanilla extract (optional)
3⁄4 cup mashed avocados (1 1⁄2 avocados)
1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1⁄4 cup water

Methods/steps

1) Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.
2) Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3) Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.

Bon apetite!

Hello World!

I didn't realize how MIA I have been. Wow.

I have been entirely too wrapped up in work, cats and My Big Fat Gypsy Wedding.
Speaking of cats and gypsies, how adorable is this?

Source: Uploaded by user via Altan on Pinterest

Watch out kitten, it's on!!

Strawberry Rhubarb Pie

Source: joanne-eatswellwithothers.com via MegS on Pinterest

You guys, this pie is dreamy. I have never had a rhubarb before, let alone even knew what one looked like. (Thank you Giant supermarket for having a big sign saying Rhubarb!). My husband has always told me stories about being a youngster and stealing his Grandma's sugar bowl and heading out to the rhubarb fields, snapping one off, dipping it in sugar, and eating til he was full. I wanted to make him a pie that would remind him of his childhood.

This was after the magic happened, prior to baking....

And this is after....(Side note, my husband can't throw anything anyway, so he insisted I use the leftover dough that I cut off. Weirdo)

Another note, I MAY have filled the pie too much. Woops. :)

This recipe was super easy and super delicious. I loved that it was a pie and crumble all in one. Nom nom nom.

Thank you Joanne for introducing me to this little slice of heaven!

Enjoy!

Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook

Ingredients
For the crust:

• 1 1/2 cups plus 1 tsp all purpose flour
• 2 1/2 tbsp sugar
• 1/2 heaping tsp cinnamon
• pinch of salt
• 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 tsp vanilla extract
• 2 tbsp ice cold water
• 1 egg, beaten to blend

For the crumb topping:

• 2/3 cup rolled oats
• 1/2 cup all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/4 tsp cinnamon
• 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces

For the filling:

• 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
• 1 quart strawberries, hulled and halved
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

Instructions
For the crust:

1. Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine.  Add in the butter and pulse until butter is the size of peas.  Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary.  Gather dough into a ball and flatten into a disk.  Refrigerate for at least 30 minutes and up to 24 hours.
2. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round.  Peel off the top sheet of paper.  Transfer the dough to a 9-inch deep dish pie plate.  Discard the paper.  Trim the overhang to 1/2-inch and crimp edges if desired.  Refrigerate 20 minutes.
3. Preheat oven to 350.  Line the crust with parchment paper or foil.  Fill with dried beans or pie weights.  Bake until the crust is set, about 15 minutes.  Remove the paper and beans.  Brush the crust with the egg glaze.  Bake until light brown, about 20 minutes.  Cool completely.

For the topping:

1. Increase oven temperature to 375.  Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor.  Pulse in the butter until crumbly.  Transfer to a bowl and refrigerate until use.

For the filling:

1. Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan.  Allow to macerate for 30 minutes, stirring occasionally.  Bring to a boil over medium heat, stirring constantly.  Reduce the heat and simmer until juices thicken, about 3 minutes.
2. Pour the filling into the prepared crust.  Cover with the topping.  Bake for 35 minutes or until topping is golden and juices are bubbling.  Cool on rack.  Serve warm or at room temp. 

Mmmmmmmmmmmmm.............

Never judge a book by its cover

“Reputation is what others think of us; character is what God knows of us. When you have spent what feels like eternity trying to repair a few moments of time that destroyed the view others once had of you then you must ask yourself if you have the problem or is it really them? God doesn’t make us try so hard…..only enemies do.” ~ Shannon L Alder

The above quote truly represents how I feel at this point in my life. The past couple of years have been a whirlwind. I can tell you all, I haven't been 100% happy. Something has been missing. I have felt alone.
 
During this last deployment, a lot happened that truly rattled my faith and my marriage. But I took it as a moment to reflect. I am one to hold on to things, to judge. And with all the sorrys and feelings, I wanted to make sure things were justified. And they are.
 
I can gladly say now that I'm 100% happy. I've forgiven the demons. I have seen that people really can change.
 
With that being said, this is where I must reference the above quote. It's the nature of the beast to judge. It's what humans do. However, the only one person that really can see the difference someone has made is God. Ok, scratch that, the only two people are God and someone who is around the person all the time. I've been guilty of judging. Of holding on to things. And you know what folks? I shouldn't. No one is perfect. I've had to ask for forgiveness and it's been granted, so why shouldn't I afford this same opportunity to someone else? Why is it totally acceptable for me to say, "yea, I'm not that person anymore" and for it to be ok, but when someone else is the same way, it's a crime?
 
Hostility rattles people. It rattles friendships, relationships, etc. It harbors resentments.
 
I just hope the next time you are so quick to judge someone that you can take a step back and see that you aren't so perfect either. And then maybe you can give them a chance.
 
Not a sermon, just a thought. You know, sometimes I get all deep in here. :)