Easter and Baby Braden

 I had some Easter photos to do but no Easter paper so I cut out some eggs on the Cricut. 

 I like this one the best.  I just made rows and rows of eggs.

I love the way this one turned out.  The paper is from a Martha Stewart pack of papers I got a long time ago.  I was so proud of myself for creating the folded flower.  It took me a couple tries and it is still not 100% but I was happy.

December Daily goodies

I found some snowflake stamps and some kaleidoscope embossing powder at Michael's the other day.  I am going to be using that and some Christmas tape from Martha Stewart.  I should take some pictures because I was super excited about the Christmas tape.  It is just what I wanted.  He He.

December Daily

 I took these photos with my phone so they are not the best.  These are the embellished squares for my December Daily layouts.  You can't see in the photo but I stitched on them all.

I have all my squares cut up at 4x4.  I love this echo park paper.  It is good sturdy double sided paper.  The paper with all the numbers is my fav.

Stuff

 These pages are always  hard for me to leave alone.  I always feel like I need to add something to that big white space. 

 This is the first page for my December Daily.  I spilled some water on my desk so it got wet.  I am hoping that will flatten out in my album.  I have never done a page without a picture before. 

 Some super quick pages I did for our Bloomsday photos.  I took way too many photos as usual.

 The numbers for my December Daily.  I am planning on scrap lifting an page from Ali's Life Artist book.  I will tweak it a bit.  These are stickers from echo park.  I am a sucker for the cute stuff.

Tuesday November 15, 2011

Today I got all my little bits ready for my December Daily.  I took a few photos with my phone and I will try and get them on here tomorrow.  All I need now is some white paper and perhaps a snowflake stamp.  I am scraplifting a page from Ali Edward's Life Artist book.  I am going to have to tweak it a bit since the layout would have me taking 7 pictures each day and I doubt I would keep up with that.  I just hope I can keep up with the journalling.

Busy Scrapping

 I haven't put any of my pages on here in a while.  These are a few I have done lately.  This one is a scrap lift from Elizabeth Kertchner's 52 challenge book.  I used up a bunch of old paper that I had.  I know I have said this before but just cut up that paper you have been saving.  I have had some of this paper for over 10 years.  Waiting for what. 

 I love the stickers on this page.  I believe they still have it at Paper Pals.  It is filled with birthday celebration stickers.  I love how cute they are.  I am a sucker for the cute.

 This one is another scrap lift from the 52 challenge book.  I don't think it is one of Elizabeth's and in the original LO it was butterflies and not animals. 

 I purchased the Amber Project Life and decided to do my 2009 photos.  I have scrapped a few pages from this year and I just add them in along with the Project Life.

 I got the Turquoise edition of Project Life to do my 2011 book because the Amber edition seemed a bit girly.  Now that I have it I really like it.  It just seems fancy to me. 

 I got these page protectors from Becky Higgins line and I am thinking it is the design F.  I was originally thinking of using them for photos of Abi's artwork.  I had taken a lot lot of pictures at this Easter party and these divided page protectors worked perfectly.

 I then used some We R Memory Keepers 4x4 divided page protectors for the pictures that I couldn't cut down to a 3x4 size.

Well that is about it.  I have been really going to town and trying to get caught up.  I still have 2008 photos to scrap.  I am caught up to April on both my 2009 and 2011 Project Life books.  I have purchased the paper for my December Daily but I haven't come up with what I want to do yet.  I should post some pictures of what I did last year.  I am thinking that I will end up doing it that way again.  I have also been smashing.  Yes my house work is going to pot.  Really I have mostly been doing all this while Abi is in school or at night when she is in bed.

December Daily

I bought a bunch of Christmas paper at Paper Pals the other day.  I went for the cute stuff.  I just gravitate towards it.  Now I need an idea on how I am going to do it.  I have been looking on Flickr but haven't found anything.  Of course I love Ali's style but the Studio Calico kit is like $70.  I like to do what Ali does but I also like to put my own spin on it.  I should post some photos of my last year December Daily.  I just used my Project Life page protectors and that worked out well.

Smashing

I bought my smash book from Paper Pals yesterday.  I started smashing yesterday and I know I am going to get hooked on this.  I am just doing whatever I want with no worries about how it looks.  It is fun.  I don't think I will post any pictures on here because I have put some personal stuff in there.  If there is anyone in the Pullman area that is smashing and wants to share some of the little note cards then post a comment.  I bought the entertainment and quote books and there are three of every design so it would be great to do a swap.

Project Life Amber

I got Project Life the Amber edition about a week ago.  I have been doing my 2009 photos with it.  It is kind of a girly theme but I really like it.  I am using Turquoise for 2011.  I believe this is the only way that I am going to catch up.  I know we are not suppose to care about catching up but I do care about it.  I want my memories documented.  I forget so much.  I can not rave enough about this project.  So far I have gotten 2 friends hooked on it.

Tiny Stapler

I bought myself a Tim Holtz stapler today that uses tiny staples.  How can I be so excited about a stapler?  He He.  Coming soon.  Layouts covered with tiny staples.  Of course I saw them on Ali's blog and had to have it.
  I also so much want to get the Studio Calico kit for doing December Daily.  In the past 2 years I have used my stash.  What to do?  What to do?  I also want to take the December Daily class at Paper Pals.  I also want to get a smash book and start smashing.

December Daily Love

Ali has a post about her December Daily today.  I am so excited for this project.  This year I am going to be oh so ready.  Last year I thought I was ready but by December 6th I was out of it.  It is Abi's birthday on December 15th and we had a bunch of company last year.  This year we are going to be in Canada for Christmas but I am going to stay on top of this project.  I will take a bunch of pictures when I am home.  I just finished last years December Daily a month ago.  Last Christmas was not my favorite.  I think that is why it took me so long to get it done.  Our laptop with all my photos on it also crashed after Christmas so I lost a bunch of photos.  Luckily I got some off my Mom's camera but it still really bummed me out.  This year it is going to be super great.  "We're gonna have the hap hap happiest christmas since Bing Crosby tapdanced with Danny fucking Kaye."
What is your favorite Christmas movie? 

Trying out the new style

{SQUASH AND CHICKPEA CURRY}

1 tbsp vegetable oil

1 onion, diced

2 cloves garlic, minced

1 tbsp minced gingerroot

3 tbsp mild curry paste

2 cups cubed peeled butternut squash

2 cups diced peeled potato

1 can (19 oz/540 ml) chickpeas, drained and rinsed

1 can light coconut milk

1 cup vegetable broth

¼ cup natural cashew butter or peanut butter

¼ tsp salt

2 cups packed shredded Swiss chard

1 cup frozen peas

2 tbsp chopped fresh coriander or 1 tsp dried coriander

In Dutch oven, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until softened, about 7 minutes.  Add curry paste; cook, stirring, until fragrant, about 1 minute.

Add squash, potato ad chickpeas; stir to coat.  Add coconut milk, broth, cashew butter and salt; bring to boil.  Cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. 

Gently stir in Swiss chard and peas; cook, stirring, until Swiss chard is wilted, about 5 minutes.  Sprinkle with coriander.

Makes 6 to 8 servings.

PER EACH SERVING:  about 217 cal, 6 g pro, 8 g total fat (3 g sat. fat), 32 g carb, 5 g fiber, o mg chol, 543 mg sodium, 4% calcium, 11% iron, 50% vit A, 23% vit C, 25% folate.

Slow Cooker Method:  In slow cooker, combine squash, potato and chickpeas.  In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is golden, about 7 minutes.  Add curry paste; cook, stirring, until fragrant, about 1 minute.  Add to slow cooker.  Add coconut mild and broth to slow cooker; stir in cashew butter and salt.  Cover and cook on low until vegetables are tender, about 4 hours.  Stir in Swiss chard and peas. Cover and cook on high until Swiss chard is wilted, about 15 minutes.  Sprinkle with coriander.

What's Cooking?

{PASTA FAGIOLI}

2 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
2 cans (14.5 ounces each) reduced-sodium chicken broth
8 ounces (about 2 cups) small pasta shells
1 tsp Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
2 cans small white beans, drained and rinsed
1 tbsp tomato paste
½ tsp salt
¼ tsp pepper
Grated Parmesan, for serving
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through. Ladle in to bowls; garnish with Parmesan.
Per Serving: 260 Calories; 5g fat (1g salt); 13g protein; 48g carbohydrate; 8g fiber; 791mg sodium; 0mg cholesterol
Makes 8 servings Prep 15 minutes Cook 16 minutes
From: Family Circle


{SPANISH RICE}

2 tbsp olive oil (can use up to ¼ cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken or vegetable stock
1 heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained
Pinch of oregano
1 tsp salt
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Ina separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
From: Simply Recipes

{HAWAIIAN-STYLE SWEET-AND-SOUR ROASTED PINEAPPLE AND BELL PEPPERS}

3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 ½ cups)
1 medium red onion, cut into thin wedges (1 ½ cups)
1 tbsp toasted sesame oil
1 tbsp vegetable oil
1 tbsp dark or light brown sugar
1 tbsp sweetened coconut flakes, optional
1 tbsp lime juice
Preheat oven to 400 degrees. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Per 1 cup serving: 108 calories; &1g protein; 5g total fat (1 g saturated fat): 17g crab; 0mg cholesterol; 3mg sodium; 2g fiber; 12g sugars
From: Vegetarian Times

Just a few recipes I have tried lately.  The Spanish Rice one is so good.  I usually put it in the rice cooker and skip the last part of the directions.  Enjoy.

Quilt Pictures

Here are some photos of the quilt that belongs to my Mother in law.  Her mother made it for her about 30+ years ago.  It is totally falling apart.  Some of the fabric has totally disintegrated.  The white fabric is so fragile it rips when you touch it.  So I am going to take it apart and put it back together with the salvageable fabric.  I am seam ripping them all apart.  It is going to take me a long time.  I work on it at night while watching TV.  It is a good way to keep me from eating at night. 
The quilt design is called Pineapple.  I think it is a challenging design.  I am not a quilter so we will see how this goes.  I fixed my husband's quilt that his Mom made him but it wasn't as bad as this one.  Wish me luck.

Am I crazy?

I am working on restoring an old quilt of my mother in law's. I wanted to put a photo on here but I am having trouble. This quilt is in rough shape.

iPhone

I hadn't realized how long it has been since I have posted.  My husband and I received our iPhone on Saturday and it has been play play play ever since.  It is highly addictive.  I have done other things but I am on that thing way too much.  So I guess I can post a recipe today.  Talk to you soon.

{SAUCY CHICKEN}
2 tbsp water
1 tbsp cooking oil
½ cups packed brown sugar
1/3 cup ketchup
2 tbsp white vinegar
2 tsp Worcestershire sauce
1 ½ oz dry onion soup mix
3 lbs chicken parts, skin removed


Mix first 7 ingredients in bowl. Arrange chicken, meaty side up, in a single layer in small roaster. Spoon sauce over top being sure to get some on every piece. Cover. Bake in 350 oven for 50-60 min until tender.
Serves 6
From: Jean Pare

Busy Busy Busy

Yesterday I hosted Mom's group.  Wow.   I was busy cleaning up in the morning before everyone got here and then again after everyone left.  I was also in a bit of a bad mood so that did not help.  So I guess that is why I didn't even remember that I am trying to post daily.  If anyone is reading this blog they probably wonder if I ever live up to my promises.  Last night I was working on organizing some yard sale stuff.  The Mom's group is having a yard sale on Saturday so last night I was getting that all ready.  I did make vegetarian stew last night and it was very good.  For sure a repeat recipe.  I will get that typed up and posted soon.  I got it off the Weight Watcher's site.  I am making another recipe from there tonight so we will see how that goes.  Tonight I will be finishing pricing my yard sale items and getting ready for the day.  Yipppeee.  Here are some recipes.  Have a lovely day.

{TRADITIONAL SWEET POTATO CASSEROLE}
2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
¾ cups packed brown sugar
¼ cup butter, softened
1 ½ tsp salt
½ tsp vanilla extract
½ cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows


Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in ¼ cup pecans. Scrape potato mixture into an even layer in an 11x 7 inch baking dish coated with cooking spray. Sprinkle with remaining ¼ cup pecans; top with marshmallows. Bake at 375 for 25 minutes or until golden.
From: Cooking Light Magazine
Makes 16 servings

I never had this thanksgiving traditional dish till I moved to USA.  My family didn't have this at our dinners.  We were really missing out.  This is one of my daughter's favorites.  I make it often.

{CANDIED WALNUTS}
½ cup sugar
1 ½ cups raw walnut halves
1/8 teaspoon coarse salt

Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is medium amber. As soon as the sugar is melted and the color is medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 ½ cups
From: Simply Recipes

 I use to get these at Trader Joe's and when we moved here I couldn't find them.  Now I get them at Winco in the bulk section.  I have a wonderful salad that I put them on and I am sure that I have posted that one before but I can not find it at this moment.  It is called Carrie's Spring Salad.  It has a poppy seed dressing.  Yum Yum

Muscles still sore

Today was my second spin class.  My legs were sore from Monday's class.  I really like it.  I sweat like nobodies business.  I just wish my bottom wasn't so sore.  Anyway.  I forgot to post yesterday so I will add 2 recipes today.  I did work on my friend's book the other night but I still don't have it complete so I will work on it again tonight.

{CHIPOTLE BEAN NACHOS}
1 spray cooking spray
1 tsp canola oil
1 medium shallot, or 1 small onion, finely chopped
1 medium garlic clove, minced
15 oz canned kidney beans, rinsed and drained
1/8 tsp table salt
1/8 tsp chili powder, chipotle variety, or more to taste
20 items baked low-fat tortilla chips
7 tbsp low-fat shredded cheddar cheese, sharp variety
1/3 cup salsa
3 tbsp cilantro, fresh, minced, plus extra leaves for garnish


Preheat oven to 400 degrees F. Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chili powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside. Place tortilla chips on rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.
From: Weight Watchers

When I made these I used those scoop chips.  It worked well that way.  They were very good for a healthy option for nachos.

{THAI NOODLES}
1 (9-ounce) package refrigerated angel hair pasta
¼ cup peanut sauce
½ cup fat-free, less-sodium chicken broth
½ cup chopped unsalted, dry-roasted peanuts
½ cup preshredded carrot
¼ cup chopped fresh cilantro
3 tablespoons sesame seeds, toasted (optional)

Cook pasta according to package directions, omitting salt and fat. Drain well; return to pan. Add peanut sauce and next 4 ingredients. Divide pasta into 6 equal servings. Top each serving with toasted sesame seeds, if desired. Serve immediately. Yield: 6 servings (serving size: 2/3 cup)
Per serving: CAL 229; FAT 9.1g; PRO 8.6g; CARB 29.1g; FIB 2.3g; CHOL 24 mg; IRON 1.3mg; SOD 225mg; CALC 21mg
From: Weight Watchers

My step-son likes this one.  The stuff for this salad (cilantro, carrots, peanuts) tend to settle to the bottom of the bowl so really scrap it up from the bottom.

Sore Muscles

I started a Yoga/Spin class this morning.  It was very good but I am a wee bit sore.  Probably not as sore if it was just a spin class.  I believe the yoga stretching afterwards really helped.  So tonight I am going to work on my friend's shower book and will hopefully have something to post.  So for now here is a recipe.  Maybe I should rename this blog to "the girl who hardly has time to scrap".  I guess that wouldn't be accurate.  I could scrap a lot more but then I would be neglecting my chores and my family. 

{CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE}
1 2 /3 oz Old El Paso Enchilada Sauce Mix or equivalent product (1.62 oz package)
6 oz canned tomato paste
8 cups water, divided
2 tbsp canola oil
1 cup onions, chopped
½ cup green peppers, chopped
1 medium garlic cloves, minced
1 ½ cup uncooked yellow cornmeal
1 spray cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cups cooked chicken breast, skinless, diced
1 ½ cup fat free shredded cheddar cheese

Preheat oven to 350 degrees F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.)
Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
Coat a 9 x 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by ½ to 1/3.)
From: Weight Watchers

My husband actually made this dish and it was very good.  Of course.  Why would I post it if it wasn't?

Lots & Lots of Recipes

I typed out a bunch of recipes this weekend so I will have a bunch of recipes to post this week.  I am currently working on a scrapbook for my friend's baby shower so I am hoping to have something to show you soon.  For now here is the recipe of the day:

{PUMPKIN-CARROT CAKE}
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 large egg white
½ cup packed brown sugar
½ cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
1 tablespoon grated orange rind
¾ cup raisins
½ cup grated carrots
1/3 cup dried cranberries
Cooking spray
2 tablespoons coarsely chopped walnuts

Preheat oven to 350 degrees.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 9 servings (serving size: 1 square)
Calories: 219; Fat: 6.4g; Fiber: 2.9g

From: Cooking Light Magazine

All the recipes that I post on here are recipes that I have tried and liked.  I made this one for a baby shower and it turned out well.  I think it would be great with a cream cheese frosting.  Oh that sounds so good.  I started Weight Watchers today so I am going through withdrawl.

Recipe

{BROCCOLI CHEESE FRITTATA}

2 heads broccoli (about 2 pounds)
2 tsp unsalted butter
2 small onions, peeled, cut into ½ inch pieces
1 cup water
1 ½ tsp coarse salt
¼ tsp ground pepper
3 large whole eggs
9 large egg whites
½ ounce grated Parmesan cheese (1/4 cup)
2 ounces goat cheese (1/3 cup)
Cooking spray

Cut broccoli stems into ½ inch pieces, and cut florets into 1-inch pieces; set aside. Melt butter in a 12-inch sauté pan over medium heat. Add onions; cook until translucent, about 5 min. Add broccoli stems, and cook until they begin to soften, about 5 min. Add florets and water, and cook until broccoli is tender and liquid has evaporated, about 5 min more. Season with salt and pepper. Transfer to a bowl to cool completely. Wipe out pan; coat with cooking spray. In the bowl of an n electric mixer fitted with the whisk attachment, combine eggs and egg whites. Beat until extremely light and foamy, 8 to 10 min. Heat pan over med-high heat. Fold Parmesan and broccoli mixture into eggs. Add to pan; dot top with goat cheese, Cook, without stirring, for 2 min. Transfer to oven; bake until top is golden brown and frittata is set, about 30 min.
Makes 8 servings.
128 Calories; 103 mg Calcium; 5g fat; 87 mg Cholesterol; 381mg Sodium; 12g protein; 4g dietary fiber
From: Cooking Light


This one is a bit of work but very good.

Challenging

 I already posted these on the Paper Pals blog but I thought I would put them on here as well because I haven't posted a scrap page for a long time.  This paper was a bit of a challenge for me because I have to get over the fear of covering it up.  It has words and images all over and I don't want to cover those up.  I just had to do it.  It took me a long time to come up with an idea.  The page above used up a ton of photos that I cropped with my square punch.  14 photos on one page. 

 This page was a lot of embroidery work.  I stitched around all the photos.  I also made charms out of the stickers and then hung them from loops I had made from the ribbon.  It was a bit tedious and I would do it differently if I did this again. 

I had so few scraps to work with on my cards.  I wanted to cut some stuff out on the Cricut but I just didn't have enough paper.  I really like the thank you one.  It is plain and simple.

Saturday Post

I am going to be super busy this weekend so I thought I would set this up early.  Have a great long weekend.
{ASIAN BEEF-NOODLE SALAD}

Dressing
½ cup chicken broth
1/3 cup hoisin sauce
2 tbsp reduced-sodium soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated ginger root
2 tsp grated orange zest
1 tsp minced garlic
¼ tsp each salt, freshly ground black pepper, and crushed red pepper flakes
Salad
8 oz uncooked whole wheat spaghetti
1 lb sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed
½ cup chopped green onions
1/3 cup chopped fresh basil leaves
Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use. Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.

Per serving (based on 6 servings): calories: 340; total fat: 7.6 g; saturated fat: 2.1g; protein: 25g; carbohydrate: 46g; fiber: 6.3g; cholesterol: 46mg; sodium 619 mg

From: Eat, Shrink & Be Merry

Cheesy Bean Casserole

I do have a new assignment from Paper Pals to work on and I plan on starting that today but for now I am going to post another recipe. 

{CHEESY BEAN CASSEROLE}

Cooking spray
1 cup chopped onion
2 cans (15 oz) kidney beans, drained
2 cans (14 1/2oz) no-salt whole tomatoes, drained and chopped
½ tsp garlic powder
¼ tsp pepper
1 cup (4 oz) shredded reduced fat sharp cheese

Preheat oven to 400 degrees. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion to skillet and sauté until tender. Stir in beans and next 3 ingredients. Cook 3 min or until thoroughly heated. Spoon into an 8 inch square baking pan; sprinkle with cheese. Bake uncovered for 5 min or until cheese melts, let stand 5 minutes.

From: Weight Watchers

My friend, Erin, brought this yummy dish over for us after we had our daughter.  What a wonderful gift.  She even made cornbread to go along with it.  So yummy.

After Thanksgiving Recipe

This recipe is meant for using up your leftover turkey.  I have made it often with chicken.  It is so yummy.

{TURKEY CURRY}
2 tbsp butter
3 cups finely chopped peeled Golden Delicious apple (about 2)
2 cups finely chopped onion (about 1 large)
2 garlic cloves, minced
1 tbsp curry powder
½ tsp salt
¼ tsp ground red pepper
½ cup fat-free milk
2 tbsp cornstarch
2 cups fat-free, less sodium chicken broth
6 cups chopped cooked turkey breast (about 1 pound)
1 ½ tbsp lemon juice

Melt butter in a large Dutch oven over medium-low heat. Add apples, onion, and garlic to pan. Cover and cook 12 min or until onion is tender. Add curry powder, salt, & red pepper to pan. Combine milk and cornstarch in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce heat, and cook 4 min or until slightly thickened, stirring constantly. Add turkey and juice to pan; cook 5 min or until turkey is thoroughly heated.
Makes 8- 1 cup servings
Calories 143; Fat 3.4g; Protein 18.3g; Carb 9.7g; Fiber 1.2g; Chol 55 mg; Iron 1.2 mg; Sodium 316 mg; Calcium 37 mg
From: Cooking Light Magazine

Lisa Congdon Kitchen Plate Wall

Well I don't have much to share today except for this inspiring wall of plates.  I want to do this along with the other millions of things I want to do.  I just love the look of all the different shapes, sizes and colors.  What has inspired you today?

Oh let's just do a recipe!

I have had a busy day of organizing and getting stuff ready for a yard sale my friend is having.  I love getting rid of stuff.  So tonight I made this super fast chili.  I have more than one chili recipe but this one is fast and good.  Enjoy.

{QUICK CHILI}

Sauté in a stock pot:
1 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
Add:
2 cups ground beef or chicken, cooked
1 can (19 oz/540ml) kidney beans, drained and rinsed
1 can (19 oz/540 ml) Romano beans, drained and rinsed
1 can (28 oz/796 ml) diced tomatoes with juice
1 can (5 ½ oz/156 ml) tomato paste
2 cups water
1 can (10 oz/284 ml) sliced mushrooms, drained
1 to 2 tbsp chili powder (as desired)
1 tsp ground cumin
½ tsp salt

Bring to boil, then simmer 20 minutes uncovered, stirring often.

From: Low-Glycemic Meals in Minutes by Laura Kalina and Cheryl Christian

I have already failed!

My goal of daily post has failed.  I guess I can just say that I took the weekend off.  I took on the project of painting my daughter's closet this weekend.  We live in a house that was built in 1938.  I love our house.  While cleaning up and taking apart some shelves that someone had made in the upper portion of her closet I found tiny bits of newspaper.  I couldn't find the date on any of them but one of the headlines had Stalin in the title.  Old stuff.  I am almost done with the project but I need some help from the husband.  This project has been on my to do list for a long time.  When I painted her room after we moved in it took me a weekend and I had her sleeping in our room.  I didn't have enough time to do the inside of her closet so I just did the outside and called it good.  Since my husband was away this weekend I had her sleep with me so she didn't have to breath those paint fumes.  Now on to the next project...

 I don't know what kind of paint that pink paint was but it took 4 coats to cover up.

The before pictures.  The 2 boards were shelves in the upper portion of the closet.  I also painted inside the lower part but I didn't take a before picture.  Oops.

Almost done.  I just need to put the doors back on and get my husband to help me with the shelves in the upper portion of the closet.

Recipe Time

I have been doing a lot of blog surfing lately.  AKA procrastinating doing other things that need to be done.  I love it when blogs are updated daily.  Like Ali's blog.  The majority of the time she has daily updates on both projects and her life.  So I thought I would try that for a while and see what happens.  I have been working on my Project Life but I don't have anything done enough to take a picture of.  I am trying to make it simpler this year.  So as a post for today I am putting up a recipe.  That is going to be my last resort for getting something on here daily.  Let's see how long I can keep this up.

{SPICY PINEAPPLE CHICKEN}

*Saute 5 to 7 minutes in a large frying pan:
1 tbsp olive oil
1 red bell pepper, cut in strips,
1 green bell pepper, cut in strips,
*Add:
1 can (14 oz/398 ml) pineapple chunks with juice
1 cup salsa
2 tbsp cilantro or parsley, chopped
2 tsp grated fresh ginger or ¾ tsp ground ginger
2 cups cooked chicken, cubed

Continue to cook stirring frequently, until chicken is heated through. For a thicker sauce, mix 1 tbsp cornstarch with 3 tbsp water and add to pan. Heat until thickened, stirring constantly. Add salt and pepper to taste.

Makes 4 servings
From: Low-Glycemic Meals in Minutes

This one is super easy and fast.  I think it is because you use salsa.  I always use cilantro when I make it because I love love love cilantro.  Cilantro is high on the list as a healing herb.  Sounds good to me.

hello

Well I must confess I have not done a lot of scrapping lately.  I have sewed some curtains for my studio and now I am working on lining those curtains.  I did however start my 2011 Project Life yesterday.  So I have photos printed from Jan to March.  Let's see how long it takes me to catch up.  I also bought a bunch of super cute paper from Paper Pals about 2 weeks ago so I can make a shower album for my friend Alison.  So I will have some stuff to post shortly.  I am going to a friend's house tonight to do some scrapping.  I am hoping to post what I did tomorrow.  See you soon.

Square Bears

My Mom came for an Easter visit.  While she was here we made these little square bears for Abi for Easter.  My Mom did most of the work.  We made a little pocket  in the momma bear so the baby could ride along.  Because the baby was so tiny and the fabric was so thick we couldn't make arms and legs for the baby.

Sharpie Paint Pen

About 3 years ago now I painted all our trim and floor boards white.  Well this is what most of them look like now.  So I got the idea to take my Sharpie paint pen and just do some touch ups.  My daughter even wanted to help color on the walls.

Voila!  Looks a lot better.  It is a bit addicting.  Those dings stand out like red flags.  I could get the paint out and fix them that way but I think this is a great solution if you get a little ding and you don't want to dig out the paint.

Last One

This is my last page to post from my retreat at the Lodge.  It was the first page I started when I got there.  I must admit that this was a redo.  I had scrapped these pictures and I really hated the page.  I know that is a no no.  I like this one much better.

Continued

More pages from the Lodge.  The top 3 were fast and easy.  The two page layout took a bit more time because I stitched a grid that the pictures sit in.  It really doesn't show up in the photo.  I also had stamped a title and I didn't like the way it looked so I covered it up.  The journaling is with a slick writer.  I believe that is what it is called.  I love this pen.  Not the best for small writing but if you are writing something larger the ink looks like you embossed your letters.  I really like it.  "I like it a lot."  Ta Ta for now.

More Pages from the Lodge

Just a few more pages from my weekend at the Lodge.  I have wanted to do the Daddy page for a while.  It is my goal to scrap all my daughter's first year.  I keep on saying I am getting close.  I have to break out of the habit of wanting to scrap every single picture.  It is just crazy.  I don't have the time for it.  I have already gotten Project Life for this year but have not printed off my 2011 photos yet.  I got the turquoise edition but I am thinking of getting the amber edition to do my 2009 photos.  Perhaps for my 2009 photos of my daughter.  The amber edition does kind of have a girly feel to it.