Happy Dots

Once again, another carseat canopy. My sister-in-law requested one for her baby shower, one that could be used for a girl or a boy (she is having a girl this time around). Hopefully this will make her happy.

I'm working on making myself a dress right now, but I have no pattern (typical) so it may end up in disaster. Wish me luck!

Recipe Share: Lemon Seafood Risotto

Here's a new recipe I found on All Recipes (dot com). I tried it last week and I really liked it. I don't like scallops so I left those out, and I used shallots instead of leeks, because that's what I happened to have. Still tasted great. The key is the Arborio rice. Don't try to sub in a different kind or it won't be Risotto (though it might still taste fine...)

Lemon Seafood Risotto

2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
1 cup Arborio rice
2 cups low-sodium chicken broth, divided
1 cup dry white wine
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1 cup fresh snow peas, trimmed and halved crosswise
1 medium red bell pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste


Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

Toddler & Baby Shirt Tutorial

I've been wanting to figure out how to make a baby onesie/shirt from old t-shirts, and today I found a great tutorial on how to do it! That will save me the time of deconstructing a onesie and figuring it out for myself! Find the tutorial here at MADE.
Although this just increases my already powerful desire for a serger, she says this can still be done without one. Thank goodness.

Warm and Fuzzy

I'm in love with these darling mittens from Oeuf. It would be so sweet to be walking about with your little one holding your gloved hand and keeping warm in more ways than one. A mitten within a mitten. Sweet.

Carseat Canopy #2

So I managed to sneak in making a new carseat canopy for Ava this week. This one matches her carseat better and is more gender-neutral for possible future use. The fabric is by Riley Blake, from Material Girls.I did orange stitching just for fun.Oops, how did this cute little girl get in here? Obviously I just can't get enough of her!

Baby A's Pillowcase Top

Baby {A} finally fits in another one of her skirts, but on Saturday I realized she had no shirt to match. So in 15 minutes, and with some leftover material, I made her this top. It's a basic Pillowcase Dress shortened to be a shirt. Only I measured wrong and it ended up way to skinny and barely fit around her tummy! She still needs a few months before she can stand up to model her clothes for us.

Recipe Share: Zuppa Toscana

Here's a savory soup recipe to keep you warm during this cold winter. This is an imitation of the Olive Garden soup, and it's quite delicious.

Super-Delicious Zuppa Toscana

1 lb. bulk mild Italian Sausage
1 1/4 tsp crushed red pepper flakes
1 large onion, diced
1 Tbsp minced garlic
5 (13.75 oz) cans chicken broth
6 potatoes, thinly sliced*
1 c heavy cream
1/4 bunch fresh kale, torn up, tough stems removed

Cook the Italian sausage and red pepper flakes over medium-high heat until crumbly, browned, and no longer pink (10-15 min.). Drain, but leave a little oil in the pan and set aside.
Cook onions and garlic in same pan with drippings. Cook until onions are soft and transluscent, about 5 minutes.
Pour the chicken broth into the pot with the onions; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in the heavy cream and the cooked sausage and the kale; heat through.

*I use a food processor to slice the potatoes (with skins on) very thin like the restaurant does