Neck Lanyard!

 

I used to make lanyards every summer at Camp Wintaka in the San Bernardino mountains in southern California.  My daughter is going to the Boys and Girls club for the first time this spring break, and has a membership card she needs to take with her.  I decided to make a neck lanyard for her to carry it on, so she wouldn't lose it (hopefully!).  Of course, I couldn't remember how to make the neck part...but I can do a box stitch in my sleep!  So after looking on the web, I finally found what I was looking for...the diamond stitch! So off to JoAnn I went, bought neon pink and sparkly clear craft lacing (called gimp and boondoggle by many, but never by me in the past) and got to work.  It took me a couple hours, maybe, to start and finish this project.  Once my fingers remembered what they were doing, it went faster.

Here is the link to the most helpful site I found.  It is kind of a clearing house for a lot of stitches, and has links to assorted other sites with instructions for each stitch.  For beginners the Butterfly stitch is pretty easy.  It is a series of connected loops.  I am bookmarking this site, so I can make some other things...my key ring is now naked without a lanyard to remind me of Wintaka :)

http://sortingthroughlifeslessons.blogspot.com/2009/09/gimp-plastic-lacing-projects-for-kids.html

Spaghetti carbonara

Being the end of the month, the food budget is running low. So, when looking to see what I had on hand, I decided to make spaghetti carbonara. All I needed to go to the store for was Parmesan cheese and cream (not used in this particular recipe, but I have used it in others and like the addition of several tablespoons to the egg mixture). I used a recipe from Tyler Florence on Food Network (link below). It was nice and creamy and bacony. And all I needed was spaghetti, bacon (I used double the amount called for, partly because we like bacon, and partly because that was what I had left), eggs and Parmesan cheese. Yum :)

http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html

Cinnamon oat pancakes

Today I made cinnamon oat pancakes for breakfast (this pic is of them cooking. The other pic is of them done). Unfortunately, the big canister of oats in the cupboard turned out to be empty :-/ Fortunately, I had a canister of Trader Joes multigrain cereal, which is like oatmeal, but with triticale, barley, rye and oats, so I used that. They turned out quite yummy, but a little denser than traditional pancakes. All three kids liked them, and I even served them without butter and syrup!

Here's the link to the recipe:
http://www.marthastewart.com/262381/cinnamon-oat-pancakes

Beetle pies!

When I was little, my sister and I liked to watch Woody Woodpecker on tv. One night, my mom wanted us to help make dinner...pies made from canned biscuits and canned beef hash (she did cook regular food too! :) ) We didn't want to stop watching Woody Woodpecker, so she said they were beetle pies for Woody to eat. That did it. Hand pies have been know by that name ever since.

Tonight I made some Irish hand pies from Martha Stewart's Everyday Food. Hamburger, onion and potato flavored with a little tomato paste, thyme and worcestershire sauce. The recipe called for pie crust squares, but I used Grands biscuits that I rolled out. Just like old times :)

Quilling project

This is my version of the cute card I saw on www.crafttestdummies.com. I don't know yet how to link to this project directly from my phone, but check out her whole site. Great inspiration!

Dindin

I had roasted salmon and asparagus with hollandaise sauce for dinner! Super easy, too!

4 salmon filet portions
1 bunch thin asparagus
Oil, salt and pepper

Hollandaise
2 egg yolks
Salt and white pepper
2 T lemon juice*
1 stick butter, melted and still hot

For fish and asparagus~
Cut tough ends off asparagus. Pour some oil in the middle of a large rimmed baking sheet. Toss asparagus in oil with salt and pepper. Push to long edges of pan. Place fish in center of pan, and season with salt and pepper. Bake at 450* for 10 minutes. Remove from oven and reserve.

Meanwhile, make the sauce. In a blender, place yolks, salt, white pepper, and 1 tablespoon lemon juice. Blend briefly. Thru hole in lid, with blender running, pour the hot butter into the yolk mixture. Taste and add more lemon, salt and pepper if needed.

Place salmon and asparagus on plates and pour sauce over the top. Serves 2-3.

*I cheated and used the Truly Lemon crystals. I added the tablespoon water with the first packet, but my sauce was a little thinner than I would have liked, so did not add water with the second packet. Next time I may not add any water.