Patriotic Window Stars
1940 Knitted Sock Pattern
They are lovingly tucked away and saved as lost treasures and fond memories.
Cable sock with French heel.
Fun Jewelry made from Glue
Back Yard Update
Yard Update
Custom Paper Flowers Found by Donna in NC
Greek Salad
Greek Salad
Ingredients
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese
Directions
To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.
Sock Elephant Tutorial
Blog Tutorials
The best part is: I did it all by myself. I'm so proud.
A disclaimer: If you ever get stuck on any html nonsense, don't ask me to help you. Because I only have the tiniest clue of what I'm doing in code land. Which is why I rely on the tutorial fairy godmothers of the internet to tell me what to do.
There are a few more things I'd like to do to my blog, but for now, I'm really happy with the changes I've made. And I'm so thankful for all the wonderful tutorials that helped me make my blog fancy. Thank you!!!
Thank you, tutorial geniuses!
Paper Tea Purse
The Purple Cow
2 (3oz) boxes raspberry jello
2 c boiling water
1 can blueberry pie filling
1 lg can crushed pineapple (don't drain)
1 c chopped nuts
1/2 c sugar
1 c sour cream
1 tsp vanilla
1 (8 oz) cream cheese, softened
Dissolve jello in boiling water. Let stand 10 minutes. Mix pie filling, pineapple and nuts. Add to jello and mix well. Pour into 9x13 pan and chill until well set. Mix remaining ingredients and mixer and spread on top of set gelatin.
Paper boxes
I saw this idea somewhere on the internet and decided to make my own templates and give it a try. It measures 9 inches long, 9 inches tall, 4 1/4 inches wide and 4 1/4 inches deep. I may fill it with flowers or cards or outgoing mail...not sure yet.
The Waterlily
Kickin It Dutch Style
Ella's card (she drew Mom Mom (my mom) and me):