craft

Inspire Me: DIY Vintage Curtains

3:05 PM

Cost for fabulous DIY vintage kitchen curtains: $3.50 thrifted fabric + leftover hemp string and 2 small nails for hanging.
Time to complete project: maybe 10 minutes :)


(photo credit: Gridley & Graves)

I found fabric which must have previously been used as a curtain, and didn't need to use curtain clips which cut the cost by about $5, however I have some in my craft box waiting to be used. My fabric is light, like that in the first photo. In person, the curtain looks great! Next up: bathroom curtains, I'm on the hunt for the perfect fabric.

Until next time!

recipe

Recipe Share: Broiled Cod with Pumpkin Seed Cilantro Pesto

2:46 PM

Fall is here and that means pumpkins! Pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin seeds! Here's a recipe to kick off a season full of good smells and comfort food, yet still light, but full of flavor, perfect for those last few days of summer.


Broiled Cod with Pumpkin Seed Cilantro Pesto

Easy and delicious! (Healthy too!)

Recipe:  
serves 4

Ingredients:
1/4 cup pumpkin seeds (shelled) (raw or roasted is fine)
1 cup chopped cilantro
1/2 cup chopped parsley
2 tablespoons chopped scallion
3 medium garlic cloves
2 tablespoons water
2 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper to taste

4 fillets cod
few slices lemon

Method:
Put it all in your food processor (cod and lemon slices exempt). Blend. Pesto should be somewhat corse in texture.

Turn oven to broil. Place cod on lightly oiled baking sheet or broiling pan. Top with lemon slices, salt and pepper. Broil 4-5 minutes. Remove from oven, add a blob of pesto to each fillet of fish. Return to oven for an additional 2 minutes.

Serve immediately and enjoy. Easy peasy lemon squeezey.

recipe

Recipe Share: Fresh Basil Pesto (with a twist) :)

9:36 AM

Hey guys!

Lately we have been taking full advantage of our Saturday morning farmer's market. We've been leaving with bags packed full of the sweetest nectarines and plums, peppers in ever color you can imagine, delicious varieties of tomatoes, and lots of basil! It has made for some tasty eating!

Here is a simple basil pesto recipe:

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/4 cup sunflower seeds (unsalted)
3-4 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Place all ingredients in a food processor (olive oil exempt). Pulse a few times. Slowly add olive oil, stopping to scrape the sides with a rubber spatula until your ingredients are well blended!

I love the flavor from the sunflower seeds! Subtle, but not too subtle. ;) They are a nice change to pine nuts and a whole lot cheaper! Also, I didn't even miss the Romano cheese.

We've been enjoying our pesto over pasta with roasted veggies, roasted on chicken, and as a spread on sandwiches! So delicious.

Serves about 4, depending on how you use it.If you just use it as a sandwich spread, this recipe yields a lot!!

Enjoy!

OURSTORY

Life lately {To sum it all up}

10:44 PM

If only these posts would write themselves. ;)

I've got ideas for posts pilling up. Someday, I will get them here. Stick with me folks!

Life most surely is moving along. We've had some up times lately, a few down times, and well many days simply filled with the daily grind.. I feel like we are kind of just truckin' along right now. No new real exciting news to share.

On a side note, a few things:

1. I am totally stuck on lemons. Lemons in my tea, roasted with potatoes, steamed
with artichokes, on broccoli, in cakes, you name it, I’ve probably done it.
2. I can’t quit making fruit pies…tarts…galettes

3. The secret to the BEST whipped cream is powdered sugar. Why didn’t I discover
this sooner?
4. If you see padrons at the market, grab them! Tasty little peppers, popular in
Spain, and oh so fun to eat! It's all a guess who will get the spicy one! Pepper
roulette.

And….

5. Keep your eyes out for a new post! Introducing Kids Craft! Fun craft ideas
to do with your kiddos! Coming soon.








Until next time! That's all.

 

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