Thursday, February 26, 2009

Changing Pad Clutch

Sorry I've been such a blog slacker lately. I'm sewing a pencil skirt this weekend, hopefully I'll finish it this weekend so I can show you.
In the meantime, here's a fun tutorial on how to make a baby changing pad clutch (it wraps up diapers and wipes in it). Seems like a cool idea. Find the tutorial here.

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Wednesday, February 25, 2009

Project Possibility?

I think for my next project, I'd love to try and make a skirt like this one from Anthropologie (one of my favorite but not-in-the-budget stores). I love this light denimy color but I think a linen-esque mustard yellow would also be quite nice. Pin It

Wednesday, February 18, 2009

Weekly Recipe: Artichoke Chicken

I made this for the first time the other day. It comes from a recipe magazine/book thing called Prize Winning Recipes. They aren't all prize winning in my eyes, but this one was pretty tastey (I do love artichokes and artichoke hearts). Serves 8, unless you half it like I did.

Let me know if you prefer this format or if you prefer having the recipes not formated. I'm having issues getting it to come in in decent quality, so my apologies. I thought you'd be able to click on it and it would open in a separate window for printing, but I guess I don't know how to make that work.
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Monday, February 16, 2009

New Nephew Gift

I have a new baby nephew, Preston, that was born over the weekend so of course he needed a new little outfit! This was my first attempt at traditional applique, and it aint perfect. But it's a newborn size onsie so it will only fit for a week or two anyway, right? I discovered my cheap sewing maching skips a zig-zag stitch every now and then too. Anyway, my next one will be better. Pin It

Thursday, February 12, 2009

An Awesome Book

The name of this book is An Awesome Book. I like to buy myself one children's book each Christmas, and last year I didn't do that, but it's never too late right? I love this one. Click here to view the entire book, and click here to buy it.

Found on Oh Happy Day. Pin It

Wednesday, February 11, 2009

Weekly Recipe: Avacado Tortilla Soup

This is a delicious soup recipe I got years ago from my friend Spencer.

3-4 c water
2 t chicken bullion (I use Better Than Bullion, which really is better--find it in the refrigerator section)
3 cloves garlic, finely chopped
3 green onion stems, chopped
1/2 t ground black pepper
1-2 chicken breasts, grilled and shredded (use 2 forks to shred it)
1 ripe california avocado, chopped
3 ripe tomatoes, chopped
2 T cilantro, chopped
shredded cheddar cheese
tortilla chips

Boil water & bullion and reduce to simmer. Add garlic, onions, pepper. Simmer 20-30 minutes (you can chop the rest of the stuff while it's simmering). Add chicken. Serve into bowls & top with everything else, crushing the chips into the soup.

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Monday, February 9, 2009

Tote Bag Tutorial

Since I don't have any new creations of my own to share, I thought I'd share someone else's! Here's a great tutorial from JCaroline Creative.
(P.S. I do have a project in the works, so hopefully later this week it will be done).

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Tuesday, February 3, 2009

Weekly Recipe: Thai Red Curry

I'm a person who doesn't like to eat the same thing twice in a month (or two or three). A few of my friends at the office have expressed interest in my meal choices, so I've decided to try something in honor of them. Each week I will post one of the recipes I'm making for dinner. I try new recipes often, so if I post one and it's a bust--I'll let you know. I'll start off with a delicious recipe,which I made tonight, taken from the label of Thai Kitchen Red Curry Paste (find it in the Asian section of your grocery store).

Simmer 1 can (14 oz) Coconut milk with 1-2 Tbsp. Thai Kitchen Red Curry Paste over medium heat for 5 minutes. Add 1 Tbsp. Fish Sauce, 2 Tbsp. brown sugar, 1/2 cup frozen peas (or fresh snap pea pods), and 1/3 cup water (I also added sliced frozen carrots and a can of bamboo shoots, and I think partially boiled potatoes would be good too). Simmer 10 minutes, stirring occasionally. Stir in 1/2 pound fresh shrimp [or bite-sized cooked chicken] and continue cooking 3-5 minutes, until shrimp are cooked. Garnish with fresh basil and cilantro. Serve with rice.
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