I love to look at craft tutorials online. I very rarely make the tutorials that I bookmark, but I still love browsing through them. I decided to actually make one this time. I saved a few old teeshirts and found a cute red one to cut up. I cut the bottom of the shirt off in strips and stretched them. I then tied them together to make a necklace form. I used three small strips to tie in knots in the front. For a five minute project, I think it turned out pretty good. I also braided a bracelet with leftover pieces.
Tuesday, July 19, 2011
DIY Necklace
I love to look at craft tutorials online. I very rarely make the tutorials that I bookmark, but I still love browsing through them. I decided to actually make one this time. I saved a few old teeshirts and found a cute red one to cut up. I cut the bottom of the shirt off in strips and stretched them. I then tied them together to make a necklace form. I used three small strips to tie in knots in the front. For a five minute project, I think it turned out pretty good. I also braided a bracelet with leftover pieces.
Monday, July 18, 2011
Cute Everyday Things
Sunday, July 17, 2011
Pork Pitas & Avocado Ranch Dip


I love love love these pork pitas. Very yummy and very easy = my favorite combo. The dip was good as well, but I would probably choose to do guacamole over this. We made the chips, but I wouldn't recommend them. They were a bit time consuming and not good enough to repeat.
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- Kosher salt
- 2 Kirby cucumbers, thinly sliced
- 1 red or green jalapeno, thinly sliced
- 1 tablespoon olive oil
- 1 pound ground pork
- 1/4 cup hoisin sauce
- 1 tablespoon grated fresh ginger
- 4 pitas, halved
Directions
- In a medium bowl, combine the vinegar, sugar, and ¼ teaspoon salt, stirring until the sugar dissolves. Add the cucumbers and jalapeƱo and let sit, tossing occasionally, for at least 5 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the pork, breaking up with a spoon until no longer pink, 5 to 6 minutes. Stir in the hoisin, ginger, and 2 tablespoons water.
- Fill the pita halves with the pork and cucumber salad.
Saturday, July 16, 2011
Mexico


Well, we had to come home. We were able to spend six glorious days at the Tides in Zihuatanejo, Mexico for our 5 Year Anniversary and we loved every minute.












Tuesday, July 5, 2011
18 Months
You weigh 22 lbs (10th percentile) and are in the 25th percentile in height.
You eat three meals a day, plus a few small snacks here and there.
You go to sleep at 7:30pm and get up between 6:50 -7:15 am. You are taking one nap a day. You go down at 12:35 and wake up between 2:30-3:00pm.
You wear 12-18 month clothes in just about everything. There are a few pair of shorts that are 12-18 months and still don't fit. I'm hoping you get to wear them a few times before the end of the summer. You are wearing a size 5 shoe.
You wear a size 4 diaper during the day and a size 4 overnight diaper at night.
Your hair is so long and it feels like we just got it cut. You have really thick hair.
You walk, run, climb, and try to jump. You are very active.
You say about 25 different words. Your favorite seem to be: Mama, Tractor, Truck, Elmo and Car.
You love to be outside. You love the pool, playground, riding in the wagon and just walking around. When we take you to the park, you do the big boy slides and then want to swing for hours. You love it.
You love watching Elmo's World. I let you watch about 45 minutes of TV a day. You watch 20 mins or so when I'm fixing lunch and 20min or so when I'm fixing dinner.

Monday, July 4, 2011
Blue Belles

Ingredients
- 1 stick unsalted butter, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- 1 1/2 cups sugar
- 1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons) (I only used 2 lemons)
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Salt
- 2 large eggs
- 6 ounces blueberries (1 1/4 cups)
Directions
Preheat oven to 350 degrees. Butter nine 2 1/2-by-4-inch baking pans, and dust with flour, tapping out excess.
Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
Variations
To make a large loaf instead of several little ones, use a 5-by-9-inch loaf pan, and bake for 55 minutes.
**I baked a large loaf and it needed about 62 minutes to cook.
It was really good and I will definitely be making it again. It was the perfect breakfast treat.
-Adapted from Martha Stewart Magazine

















