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Sunday, October 26, 2014

Happy Halloween 2014

HAPPY HALLOWEEN
Stay safe and watch for vampires....lol



 Halloween candy for the kids...wrapped in crepe paper, and added googly eyes...all supplies from the Dollar Store! 



 Getting ready for the party.....






















































Saturday, October 4, 2014

Homemade Pink Applesauce


The key to pink applesauce is in the skins...The redder the skin, the pinker the applesauce.I never peel my apples, it seems such a waste of great vitamins, and COLOR!


I use my vintage Osterizer blender that is comparable to a Vitamix, but a fraction of the cost. Mine was 8 bucks at the thrift shop, and you can still get replacement new blades. Trust me this thing will grind up a broom handle if you so want it to...lol


Apples, cored and quartered (skins on) enough to fill your kettle , or about 5 lbs.
Enough water to just cover your apples, I used 7 cups of water for 5 lbs of apples
You may add sugar to taste, I do not .
2 tsp. Sea Salt {I use Pink Himalayan variety}
1 Tablespoon orange zest {optional} 

I brought the apples and water to a boil in a large stock pot. I reduced the heat to medium and let the apples cook for 45 minutes, stirring occasionally. Using a ladle, I scooped the apples into the blender. You can use any setting you like, I pureed mine because the baby will be eating it. That is it EASY PEASY! 

Now you can serve it the way it is , refrigerate in a airtight container for up to a week, can it, or freeze it !


Saturday, September 27, 2014

Pink Vintage Stove

Pink dreams really do come true....
I am a true believer that if you decorate with things that make you happy, it is your best bet in the long run. It will never go out of style, and you will save so much money in the long run. Life is too short not to enjoy the things that sing to you and make you happy.







Sunday, September 21, 2014

CHALK PAINT ON THE CHEAP

O.K so I was all on board with ordering this overpriced paint at 35.00 a quart...or so I thought. I got my paint color chart, and the pink was no where near any shade of pink IMO....Hmmmm do I really want to spend that on something I am not sure of....??? ...Nope...today I am mixing my own concoction in the blender....so far I am loving the results, and with items I had around the house....FREE...love it when that happens....





Latex paint , baking soda,soy sauce, and car wax...don't judge me, I'm cheap...lol









just mix 3 - 4 cups paint with 1 cup baking soda in a blender or mixer.paint your item ,let dry.Then apply wax...let dry..antique it with glaze or soy sauce , wipe off excess.let dry. rough up with steel wool or sandpaper.






it is still a little wet in this pic, it dried matte, but if you want it to stay shiny, just buff it with a dry rag.


I get a few extra packs of soy sauce  every time I get chinese, and it's free antiquing!!..there is so much salt and preservatives in it , it will never spoil.You can mix with a squirt of school glue to make it thicker also...

HAVE FUN!!!tion

































Tuesday, September 9, 2014

Aviator / Bomber Crochet Kids Hat

Baby Bomber Hat





Size: 9 to 16 months
Magic ring, 11 DC in magic ring, join to first DC, chain 2

Round 2: 2 DC in each around, join, chain 2 (22 DC)
Round 3: 2 DC in first, DC in next, repeat around, join, chain 2 (33 DC)
Round 4: 2 DC in first, DC in next 2, repeat around, join, chain 2 (44 DC)
Round 5: 2 DC in first, DC in next 10, repeat around, join, chain 2 (48 DC)
Round 6: 2 DC in first, DC in next 11, join, chain 2 (52 DC)
Round 7: 2 DC in first, DC in next 12, join, chain 2 (56 DC)
Round 8-13: DC in each around, join, chain 2 (56 DC)
do not fasten off, begin on earflap as written below



Earflaps
Earflap 1: 
Chain 1, SC in next 12, chain 1, turn
Row 2: SC decrease, SC in next 8, SC decrease, chain 1, turn
Row 3: SC across (10 SC)
Row 4: SC decrease, SC in next 6, SC decrease, chain 1, turn
Row 5: SC across ( 8 SC)
Row 6: SC decrease, SC in next 4, SC decrease, chain 1, turn
Row 7: SC across ( 6 SC)
Row 8: SC decrease, SC in next 2, SC decrease, chain 1, turn
Row 9: SC across (4 SC)
Row 10: Make 2 SC decreases, fasten off, weave in ends

Earflap 2:
Chain 1, SC in next 12, chain 1, turn
Row 2: SC decrease, SC in next 8, SC decrease, chain 1, turn
Row 3: SC across (10 SC)
Row 4: SC decrease, SC in next 6, SC decrease, chain 1, turn
Row 5: SC across ( 8 SC)
Row 6: SC decrease, SC in next 4, SC decrease, chain 1, turn
Row 7: SC across ( 6 SC)
Row 8: SC decrease, SC in next 2, SC decrease, chain 1, turn
Row 9: SC across (4 SC)
Row 10: Make 2 SC decreases, fasten off, weave in ends

With bulky weight yarn, attach yarn and SC around the entire bottom edge of the hat (including earflaps). Fasten off and weave in ends, or continue on with 40 SC on each flap for ties. 


Saturday, August 30, 2014

Gilleburger copycat recipe



We have a drive in here in Wisconsin called Gilles. I have had a love affair with their gille burger for years. I finally figured out their secret ...it's pickle relish!!!


Ingredients

  • 2 Tablespoons Butter
  • 2-1/2 pounds Ground Beef
  • 1/2 whole Large Onion, Diced
  • 1 medium Green Bell Pepper, Diced
  • 1/2 cup diced celery
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • 3/4 cup sweet pickle relish
  •  Worcestershire Sauce, To Taste

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper,celery and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard,  and sweet pickle relish. Stir to combine, cover and simmer for 30 minutes . Serve on a fresh Sesame seed hamburger bun.  Add a slice  of cheddar cheese if you dare!

Sunday, August 24, 2014

Induction Beef Stroganoff



Ingredients:
1 lb cooked beef roast or hamburger(broken up into small pieces)
8 ounces wide egg noodles
2 tablespoons butter
2 medium onions, cut into ¼-inch slices
4½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 v beef or vegetable bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)


Directions:
1. In sauce pot, heat water for pasta
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender, stirring
occasionally.
6. Add flour to mushrooms; continue to
cook to remove raw taste.
7. Deglaze with bouillon and water
8. Bring to simmer and lower
temperature to Medium-Low (175°F);
cook for 10 minutes. Add meat.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes to
incorporate flavors.
12. Pour sauce over pasta and sprinkle
with parsley or chives.


EASY GAZPACHO




                                                                                                                    !!Start with veggies! Fresh, fresh veggies.
 The fresher the better.
you can add 2 T. Extra Virgin Olive Oil.



















1  cucumber halved and  peeled
1 bell pepper
1 jalapeno pepper seeds removed
4-6  tomatoes
1  medium onion
1 garlic clove
1/8 cup white vinegar
2 T. sugar or Stevia
1 teaspoon sea salt
1/2 teaspoon black pepper
A few sprigs Cilantro
~juice of 1/2 lime
  sea salt
Heres how easy it is...
Roughly cut cucumbers, bell peppers, tomatoes, and red onions into  cubes. Put all the vegetables and other ingredients into a food processor or blender fitted with a steel blade and pulse until it is coarsely chopped. I like mine smooth to drink. but chunky for a soup..it's your preference.

 The longer gazpacho sits, the more the flavors develop.

Add a dollop of Daisy (sour cream) chill and ENJOY!!!!