Saturday, September 25, 2010

Halloween Wreath

And now here is my Halloween wreath.
 Or do you prefer it with multiple colors of spiders?
If you want to make one, here's how I did it. I spray painted a $2 grapevine wreath (from Michaels) with glossy black spray paint. Then I took some spider rings and stuck them all over ($2 at Walmart). Ta-da. Pin It

Wednesday, September 22, 2010


I'm not generally one to keep a wreath on my door, but for the holidays sometimes I'll make an exception. Soon I will be posting photos of a Halloween wreath I made. To warm up to it, I'm posting a bunch of amazing wreaths I've found via Etsy. People are so creative, I love it.

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Thursday, September 16, 2010

Stripes and Yellow Plum Headband

I wish I were good at naming things. By the name of my blog, you can tell I'm not. Maybe I could name this headband the Harriet? What do you think? (Did I even spell it right?) 
The girls at work saw me wear this one before I shortened the straps to fit little {A}. (It took 3 tries to get it small enough, including another round after this photo shoot).
 (Here she is enthralled with the grass. Fascinating.)
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Saturday, September 11, 2010

Recipe Share: Halibut with Skillet Potatoes

Another great recipe from Real Simple, which my whole family enjoyed.
   4 6-ounce halibut fillets
   1 cup dry white wine
   4 tablespoons olive oil
   1 teaspoon kosher salt
   1/2 teaspoons black pepper
   4 ounces green olives, pitted
   4 sprigs fresh rosemary
   2 cloves garlic, thinly sliced
   1 pound red potatoes, thinly sliced into 1/4-inch-thick rounds

  1. Heat oven to 375° F.
  2. Place the halibut fillets in a 9-inch square baking dish. Pour the wine over the fish. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Scatter the olives, rosemary, and garlic over the top.
  3. Bake until the fish is the same color throughout and flakes easily, about 15 minutes.
  4. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until golden and tender, 15 to 17 minutes. Transfer to a paper towel–lined plate. Season the potatoes with the remaining salt and pepper and serve alongside the halibut and olives.
 Or click here to go to their link. Pin It

Friday, September 3, 2010

Weekly Finds

I'm not much for wreaths, but I love this one. 

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