kidding around

Recognize this sweater? You can find it at Target and it’s on sale…I love a simple cardigan, but realized my Fall/winter wardrobe is pretty boring when you multiply one simple cardigan by 5 or 6, you know?

Anyway, I added this flower detail that is a bit “blobbish” looking, but then again I am not a “frilly” flower girl…so I like it!

Thanks for the cardigan ideas- I think I am going to put that project on the shelf for awhile and wait for Ellie to actually fit into it (if she ever does, she is so petite!).

I’m home alone today- who knows what else I will accomplish?

Oh- Are people still interested in my list of dinners? I’m about to create another list and just wanted to know if there is anyone on board with next group of ideas.

I’ve had a pretty frustrating week of sewing. Why is it that I get all jazzed about sewing while I am really busy with other areas of my life? And what is even more annoying, it’s always me sewing for myself in an act of desperation for something cute to wear…while I AM REALLY CONSUMED WITH OTHER AREAS OF MY LIFE. geesh.

Want to hear me gripe more? The skirt I started off sewing for myself ended up being too big (good problem, I guess). I tried to alter the dumb thing and the fabric tore. SO, I got some more fabric to make a simple skirt with an elastic waist (NOTE TO SELF: never make elastic banded anything!) and to use the previous skirt screw up and use some of the fabric for bias tape as the hem…I did not like the elastic waist and tried to do something with a button and button hole, but this proved to be catastrophic. SO- now my 10 year old has a cute skirt and she can get away with elastic banded waists…she has no hips!

Anyway, I need a break.

I HAVE had some success with the thrift stores! I found this lovely cardigan…vintage, Saks Fifth Avenue, wool, and it was 1/2 off of $1.20! The problem: Ellie, who it is intended, is not all that crazy about it. BUT she will give me a chance if I alter it somehow.

I was thinking a fun, appliqued flower…you know, in the “corsage placement” area. What do you think?

I need to redeem myself. HELP!?

Wow- today my family and I took a nice walk in the woods and we were happy to find ourselves with some sweet photos and memories of our day together.

I hope some of you try this soup and enjoy it as much as my family does! When the kids ask “what’s for dinner?”, I KNOW they will respond with a cheer and not a grumble like they do for some meals…ahem.

So how do you make Tortilla soup?

Well, this is a very basic recipe- Nathan and I prefer a spicier version with a more red, chile broth but the kids like the basic broth and so that’s what I do the majority of the time.

ANYWAY, it’s super easy and I imagine you can complicate the soup making if you like…for instance, I make my own stock and just add a store roasted chicken. I usually have some chicken bones in the freezer and make a quick, but flavorful stock (if you want my method, just ask). I’m sure you can buy a good quality broth to save time, but making your own really isn’t too tough.

We like our soup with:

limes (lots of them to squeeze over the soup!)
monterey jack cheese
shredded cabbage
tortilla chips (I make my own- brush with veg. oil and slice into strips- don’t forget to sprinkle with salt and bake until crisp)
avocado
corn (we will just use frozen and everyone can throw in their own amount)

This is a great meal to feed a group and everyone loves all the bowls of condiments that they can add themselves!

Now go eat!

My contribution to the teacher appreciation luncheon tomorrow. Yum.

Our family loves this meal! We literally could eat it once a week (we practically do) and NEVER tire of it. It’s a great meal to feed a large crowd and even picky eaters. We love it so much that Ellie requests it every year for her birthday- actually, for her first birthday we served this meal and probably had 40 guests.

Thanks to Nathan, he wrote most of this post. Last night I had a terrible headache and he was a champ and helped me out (though I’m not sure how many of you are even needing/wanting the recipes, but I mentioned I would be posting!).

Chicken
Marinate your chicken in lemon juice (juice of one lemon) and soy sauce (1/4 cupish) for at least an hour or overnight. You can either grill the chicken or broil it…we cut our chicken into strips before cooking and don’t even bother with skewers.

Garlicky Green Beans
Pour into large skillet:
2 Tablespoons of Vegetable Oil
1 teaspoon of Sesame Oil

Heat skillet on high heat till the oil is very hot, almost smoking (3-5 min.)

Add 1 Tablespoon minced garlic (be ready for some serious sizzle)

Have the green beans ready because you need to add them before the garlic has burned. I let the garlic take on some toasty color, but don’t brown it all. We use the frozen FRENCH GREEN BEANS FROM TRADER JOES.

Add green beans to skillet, I usually do about 1/2 lb. at a time, it’s enough for 4 people.

Turn over the beans in the hot oil, picking up the garlic with them. Keep turning and mixing till the green beans are softening and showing some color change where they have contacted the pan. (about 2-3 minutes on high heat, it might take a bit longer if they are frozen).

Add 2 Tablespoons of soy sauce. Keep stirring until the soy sauce has concentrated and is sticking to the beans a bit. If you go too long they may get overly soft, you will find your preference.

Sprinkle with a pinch of salt and sugar. Turn over the beans once and put them on the plate.

Coconut Rice
1 cup white rice (jasmine is our favorite)
1 cup water
1 cup coconut milk or light coconut milk
just under a teaspoon of salt
1 Tablespoon sugar
Bring to a boil while stirring, put the lid on, lower heat to a low boil/simmer, simmer for 20-25 minutes or until all the liquid has been absorbed. Check to make sure the heat is not too high, or the bottom will brown.

Peanut Sauce
(measurements are approximate- develop your preference with weekly practice)
2-3 teaspons lemon juice
1-2 teaspons soy sauce
2-3 Tablespoons natural peanut butter (crunchy is best)
1-2 Tablespoons coconut milk
a grind of black pepper

optional
dash of fish sauce
dab of Thai chili sauce

Whisk all the ingredients together in a bowl. If it is too thick add more coconut milk or water, if it’s too runny or too tart, add more peanut butter. Find your sweet spot for a balance of salty, tart and creamy texture. Make enough so that no one gets crabby. (Nice, Nathan…your speaking to Ellie and me, huh?)

Every season, I get a strong urge to sew clothing for my girls. I have a few shirts cut out and some simple skirts in mind and MAYBE I will even sew a few skirts for myself. I find in the winter I pull on yoga pants WAY too often and feel like a sloth- no wonder winter is dismal in my opinion, I don’t wear skirts enough (HA!).

Anyway, remember this shirt I made last Spring? Well, this is my Fall version with longer sleeves and corduroy. This pattern is so great- perfect little details like tucks and pleats that make it really cute. AND, no zippers or buttons, which is just fine with me.

I love that I have used fabric from my stash and plan to make another shirt and dress from this pattern…using what I have on hand.

Oh, by the way, the model just learned that she was voted to be on the Student Council. She is well on her way to being President (those her words and my thoughts!).

Tomorrow I will be sharing our family meal of Chicken Satay and Coconut Rice. Get Ready~

I love Jamie Oliver and his cookbooks. I don’t love this photo as it does not do justice to the TASTE of this great meal…but, I had to rush out the door with Ellie for a violin lesson and needed to take a quick shot of Wednesday night’s meal. This dish is a perfect example on how to avoid the tasteless pasta that so many American kids eat…noodles with butter. You what I am talking about, right?

You can find this recipe in Jamie’s dinners on page 187.

You need:
1# piece of ricotta cheese
olive oil
salt and pepper
1 flat tsp. oregano
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
a knob of butter (I love that description!)
2 14 oz. of good quality plum tomatoes
3 T. balsamic vinegar
1/2 tsp. sugar
1# pappardelle or other wide ribbon pasta
a handful of basil
2 handfuls of fresh Parmesan

Preheat the oven to 400. Rub the ricotta all over with olive oil, salt, pepper, oregano, place on a baking tray (if you have a small baking dish or casserole dish, this will prevent the cheese from oozing all over the tray) and cook in the oven for 20 minutes until golden and firm. In a pan, slowly fry the onion and garlic in the butter and a good drizzle of olive oil. Cook for 4 minutes until sweet and softened. Add the tomatoes, simmer gently for about 15 minutes, then break up tomatoes with a spoon. Add the balsamic vinegar and the sugar and stir.

Meanwhile, cook pasta according to package instructions. Toss the pasta with the tomato sauce. Add Parmesan and basil to your liking. Crumble ricotta over the top or serve separate and let everyone serve themselves.

You will love this dish and never order pasta at a restaurant again. And your kids will never want the boring butter and pasta combo again. I served this with a salad and fresh bread…Nathan added some meat (chicken sausage) and ate less pasta because of his diabetes, but everyone was fed and happy. And we got to Ellie’s lesson on time.

Now, go make dinner! This would be a perfect weekend meal!

By the way, last night while waiting for Ellie at her violin lesson, I used my “dinner card” method and it literally took me 10 minutes to make my list with time to spare. I love it and thanks to all of you with your kind comments. What meal do you all want to see next? Let me know!