Another Giveaway

I want to remember this giveaway because I may just ask for one of these for my birthday or Christmas. I would get one of the charms with Nathaniel's name on it and add on for other babes. Check out the giveaway at Tater Tots and Jello!

DownEast Giveaway!

I love DownEast Outfitters. I actually went shopping there this weekend with Kari and bought two really cute skirts. And now, they're having a GIVEAWAY on Tatertots and Jello (check out the side bar for the link). Go check it out! I'd love to win!

Roman Blinds

I finally got E's roman shade up! It turned out very cute (as long as you don't notice that it is not sitting quite straight). I used a tutorial in an old Sunset drapery book my mom has. You can tell the book was made in the 70's! I didn't want to type up all the directions (there are a lot) so I am linking to a lady who already did.

http://jenduncan.typepad.com/whats_new/2008/11/roman-blind-tutorial-in-20-pictures-or-less.html

A few things:

Her blinds are pretty small so she only use 2 columns of rings. I suggest 3-4 columns.

I did not use brass rings. If you are only making one shade, individual rings are way cheaper and look more professional. If you are making many shades, get the ring tape. It's worth the money when you don't want to spend literally HOURS sewing on each individual ring.

I didn't use a metal rod. I used a dowel. So much cheaper.

Her directions are a little different. Mine has some crazy hems going on. I think mine look better but hers look loads easier. Plus, no one sees the back (usually)!

I am no seamstress (although I am a lot better than I was last week) and mine turned out pretty good. Don't be intimidated! BUT, do be prepared to spend more than you think. For all my shades (I did one in E's room and I am doing 4 for the living room/kitchen area) it would have been cheaper to buy them. Not as cute, but cheaper. And that is why I did it. Oh well. At least they are snazzy.


So without further ado, I give you my first roman shade! (And first REAL sewing all by myself, with only 1 use of the seam ripper):

(sorry about the picture quality)

Teacher-Approved Playdough

This is the playdough recipe I use for my kindergartners. I made it this morning for Elinor and she loves it.


2 cups flour
1 cup salt
2 TBSP vegetable oil
4 tsp cream of tarter
2 cups water
Food coloring of choice

Place all ingredients in medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and forms a ball (this only takes a minute or two).


Remove from pan and cool on counter.


When cool (I don't let it completely cool, but mostly), knead for 1 minute. Store in air tight container.

Bountiful Baskets Dinner

Last night I used a bunch of my produce from my bountiful basket. I've been doing bountiful baskets for quite awhile now and love it. Here's what I made:


I used Jacque's technique for the pork chops. First you bread the pork chops however you want. I rinsed and dried my chops. Then I dredged them in flour and dipped in egg. For my breading, I used panko bread crumbs mixed with garlic salt and crushed rosemary. I love the taste of rosemary but Brad hates the leaves so I buy crushed. Brown the pork chops in a little hot oil in a large skillet with a lid. Add liquid (I used a little apple juice and the rest water), cover, and steam until the pork chops are done. I tend to buy the thick chops so it takes about 45 minutes. I had to add quite a bit of liquid. The apple juice carmelized and added a lot of flavor. For the last ten minutes (about) I added some thick slices of apples (peeled and cored). I add the apples right on top of the chops so they add moisture but don't burn. Brad LOVES these pork chops. They are yummy.

I used our red potatoes to make a mash. I love red mashed potatoes. One of my favorite foods. When I make red mashed potatoes, I like to leave some bite sized pieces. I add the typical butter and milk (warmed-so important!). Then I like to add garlic salt and a little sour cream. Not super healthy but super tasty!

The green beans were our favorite! I simply boiled them until they were tendercrisp. I then added a touch of olive oil and a pinch of garlic salt (we like garlic, can you tell?!).

Overall it was a fresh, nice meal! I probably will save it for a Sunday next time, though. My kids get crazy at dinner-making time!

Chocolate Peanut Butter Cupcakes-POST EDIT

Um, the title says it all. These are DELISH! If you like chocolate and peanut butter, that is. And according to my mom, people who don't are crazy. Disclaimer: my mom doesn't actually think you are crazy. At least not for that. Next time I will coarsely chop some peanut butter cups and use that instead of chocolate chips.

The cupcakes are whatever chocolate recipe/cake mix you like. For the frosting, I used this recipe from all recipes.

So great! And the best part is, people think you are fancy and spent a lot of time on them, but they are SO easy!

**I made these for Drew's birthday party and dinner with Laura and Kart. I made them with a sub-par cake mix. They are definitely way, way better with devil's food or a really good chocolate cake.

Chicken Soup North African Style

This is one if not THE favorite new recipe I've made since I started my cooking adventure. It comes from The Martha Stewart Living Cookbook. It did take a little while to make, but I think it is well worth the effort. Also, the cookbook marks it as a "Fit to Eat" recipe, so it should be a healthy one as well as tasty. (Sorry, no picture of finished product.)


Ingredients:

• 3 Medium Carrots


• 2 Whole Chicken Breasts, split, bone in, Skin removed


• 1 Leek, white and pale-green parts, quartered lengthwise, well-washed


• 1 Celery Stalk, strings removed, cut into 1 inch lengths


• 3 Sprigs Fresh Flat-Leaf Parsley


• 2 Sprigs Fresh Thyme


• 2 Dried Bay Leaves


• 1 1/2 tsp. Kosher Salt


• 1/4 tsp. Freshly Ground Pepper


• 3 Whole Canned Tomatoes, drained, seeded, and quartered


• 1 tsp. Ground Cumin


• 1/2 tsp. Ground Ginger


• 1 C. Diced Butternut Squash


• 1 C. Quick Cooking Couscous


• 1 Jalapeno Pepper, seeds and ribs removed, minced


• 1/3 C. Finely Chopped Cilantro Leaves, plus sprigs for garnish


• 2 small zucchini, seeded, cut into 1/4 inch dice


• 1/2 C. Cooked or Canned Chickpeas, drained


• 2 limes, cut into wedges

1. Halve 1 carrot; place in stockpot. Add chicken, 2 quarts water, leek, celery, parsley, thyme, bay leaves, and 1 tsp. salt. Cover; bring to a boil. Reduce heat to low; simmer, uncovered, 1 hour; skim off any foam. Remove chicken. Strain through a fine sieve or cheesecloth-lined strainer into a bowl. Discard solids, reserving meat. Slice chicken into 1/2 inch-thick strips, and set aside.

2. Rinse pot; add stock. Set over medium-low heat; add pepper. Dice remaining carrots. Add carrots, tomatoes, cumin, ginger, and squash; simmer over medium heat until tender, about 25 minutes.

3. Meanwhile, bring 1 cup water to a boil in a saucepan. Add couscous and remaining salt. Cover; remove from heat. Let stand for 5 minutes. Fluff. Stir in jalapeno and cilantro.

4. Add zucchini and chickpeas; cook until tender, 5 minutes. Add chicken; simmer 5 minutes. Season with salt and pepper.Place couscous in bowls, add soup; add cilantro sprigs and lime wedges. serve hot.

This is one recipe where I would use the fresh herbs where it says fresh. We made it twice and the second time I used dried herbs. I could taste the difference. Fresh was definitely best. I hope you like it as much as we did. Man! was it good.