Friday, February 17, 2017

Tuesday, January 3, 2017

Blueberry Muffin in a mug

When you need a muffin...............and don't want to drive to Starbucks!

You are welcome :-)

Found this tasty recipe on Country Living. Follow it to a T or choose my version* with substitutions below.


4 Tbsp self rising flour
4 Tbsp sugar
3 Tbsp milk
2 Tbsp butter (melted)
1/8 tsp vanilla extract
2 Tbsp blueberries (fresh or frozen)
Powdered sugar for sprinkling


Mix the flour and sugar in a a large mug. Add the milk, butter, and vanilla and stir until well combined. Fold in the blueberries. Sprinkle sugar on top. Microwave on high for 1 minute if you are using fresh berries, and 1 1/2 to 2 minutes with frozen berries, or until the top is just set.

You can swap up the blueberries for raspberries, strawberries or blackberries or try a mix of berries for a burst of flavor

*My version with less sugar and applesauce instead of butter:

4 Tbsp self rising flour
3 Tbsp sugar
3 Tbsp milk
2 Tbsp apple sauce
1/8 tsp vanilla extract
2 Tbsp blueberries (fresh or frozen)
Powdered sugar for sprinkling

FYI....I had to cook mine for almost 2 minutes in order for the top to set and I used fresh blueberries so their juices exploded onto the mixture which made this little muffin even more delicious.


Thursday, December 15, 2016

2 Skin Firming Lotions

I always get asked what I use on my skin to make it look so healthy and glowing. Oils!

Oils reduce clogged pores by dissolving blackheads, and whiteheads
. Some oils even reduce the formation of fine lines and wrinkles
. All natural oils contain no harsh chemicals
 and won’t strip your skin of its natural oils
. Essential oils and carrier oils moisturize and soothe irritated skin
. Certain oils clears acne and prevents it.

This lotion is not just for the 40's and up!

We all carry different genes and have different types of skin.

If like me you admire the positive benefits that essential oils carry, then give these recipes a try and let me know how it works for you.

1. Face Firming and anti aging serum

Mix the following essential oils together in a 2 oz dark colored glass bottle

6 drops frankincense
9 drops geranium
9 drops cypress
3 Tbsp Sweet Almond
3 Tbsp Rosehip

You can use this serum twice a day and of course a small amount goes a long way so use as little as possible if you do not want to feel like you have greasy skin.

2. Firming Body lotion

Mix the following essential oils together in a dark colored glass bottle

8 drops patchouli
5 drops cypress
5 drops geranium
1 drop sandalwood

Add 2 Tablespoons of your preferred carrier oil for your skin type, shake well. Apply small amounts to the skin and gently massage the lotion until absorbed.

How do you know which carrier oil is the right oil for you?

When oil is applied to the skin, the oil should absorb completely. If it just sits on top of your skin and doesn’t sink in very well, or makes your face look even shinier than before, then it’s not the right oil for you.
If your skin feels “right” and looks supple, dewy, rested, not overly shiny, and the oil absorbs well, then you’ve found your oil!

**Carrier oils for your type of skin**

Oily Skin - Argen, Grapeseed and Jojoba

Normal Skin - Apricot Kernel, Argen, Jojoba, Sweat Almond

Combination Skin - Apricot Kernel, Avocado, Grapeseed, Jojoba, Sweet Almond

Dry Skin - Apricot Kernel, Avocado, Evening Primrose, Jojoba, Olive oil, Sweet almond, Wheat Germ, Hazelnut, Rosehip

Sensitive Skin - Sweet Almond, Apricot Kernel, Grapeseed, Avocado

Mature Skin - Apricot Kernel, Argan, Avocado, Evening Primerose, Jojoba, Olive Oil, Sweet Almond, Wheat Germ, Rosehip

Thursday, December 1, 2016

Felted hand knitted travel slippers

These slippers are the cutest!

Just made these and they turned better then I ever expected. I purchased this pattern years ago and kind of forgot about it until now.

Made the first pair in a charcoal grey and the second pair in a beige color.

If you are a knitter and are interested in making these, please look for Melynda Bernardi at The French Knit Press on Ravelry. You can purchase her pattern there. It comes with instructions on how to make these in a size 5-6, 7-8 and 9-10.
She explains how to sew them together as well as the felting process.

I had never felted in my front loading machine before and found it to be a real easy process. If you need help with that, just write me a comment.

These slippers roughly measured 13.5 inches long for a size 7-8 when sewed together and once felted they shrunk to about 9.5 inches.

What do you all think?

They are perfect for traveling or just relaxing around the house :-)

Tuesday, November 15, 2016

Simple Pre Thanksgiving Table Decor

I like to set up my table before every Holiday to set the mood.

Look who decided to show up last minute for a photo in the corner? 

Big girl Sidney is now 7 months!

Pumpkins and gourds everywhere

Paper straws for show :-)

custom made (by me!) glass place cards

Closer look at the Anchor's glass place card...because we're at the beach!

Pumpkin paper place card

Dragonfly place card

And of course....fall leaf place card

Always Give Thanks

I will be posting my actual Thanksgiving dinner table later....That's all for now.
If you are interested in a custom order for a glass place card set, please message me.

Thank you for coming.

Thursday, October 20, 2016

Wednesday, September 21, 2016

My obsession with garlic scape pesto

Garlic scape is something I had never heard of before my sister-in-law introduced me to her delicious garlic scape pesto last year. 

So...what exactly is garlic scape?

Garlic scapes have a delicate garlic flavor, a tender, pliable texture, and a fragrance that hints at green grass and garlic. They’re at once a vegetable, an herb, and an aromatic. 

“Scape” is a botanical term that refers to a flower-bearing stem. A garlic scape is the flower stem of the garlic plant (Allium sativum), which forms a pod near the top of the stem that’s full of bulbils, or tiny garlic cloves. Scapes sprout mostly from hard-neck garlic varieties like Rocambole and Purple Stripe; soft-neck types, like Artichoke, are bred not to grow stems at all.

For years, scapes were considered little more than a byproduct of the garlic plant. They were trimmed off in early summer simply to ensure that all of the plants’ energy went into forming plump bulbs underground. Today, scapes are harvested not only for that reason but also to meet growing demand for them as an ingredient.

how to choose:

Typically found at farmers’ markets, garlic scapes are making headway in supermarkets, too. Look for long, curved, or curly stalks that are firm, smooth, and a vibrant green.

how to prep:

Although the entire scape is edible, the pod and tip above it can be fibrous and are best discarded. Use garlic scapes as you would scallions or shallots, or in any dish that could use a garlicky note. Blend raw scapes into hummus, bean dips, salad dressing, or even softened butter to spread over grilled vegetables or baked potatoes. Purée them with pine nuts, lemon juice, olive oil, parmesan, salt, and pepper for pesto. You can also add them to scrambled eggs or use them as a garnish. 

Scapes are more delicately flavored and sweeter when cooked. Slice them into 1/2-inch pieces and sauté them with olive oil, salt, pepper, and a spritz of lemon juice for an easy side dish, or grill whole scapes as you would scallions. Like green beans, they’re great steamed, added to stir-fries, or blanched and tossed into salads. 

With their mellow garlicky flavor, scapes pair well with summer produce like zucchini, chard, and spinach; herbs like cilantro and lemongrass; rich ingredients like bacon, cream, eggs, mayonnaise, butter, and cheese; and bold flavors like lemon juice, soy sauce, and mustard.

how to store:

You can refrigerate scapes in a paper bag for about a month. For longer storage, blanch and freeze them for up to a few months, though they’ll lose flavor over time.

Early summer next year, get your garlic scape from your fresh Farmers Market and follow the garlic scape pesto recipe below and let me know if you are not hooked on this deliciousness. Or perhaps, you can get started with this recipe now if you have some in the freezer?


Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.