Archive for October, 2010

For ME, finally!

Tuesday, October 26th, 2010

Today I made something just for me!  Since I started sewing about 2.5 years ago, I had yet to make anything for myself!  I was too busy making stuff for my Etsy store: Silver Prints, or for friends who were having babies, or I was helping others with their projects.  So today, after I was done doing all those things, I made myself a tote!  I must say, it came out really cute and it wasn’t that hard to make!! The funny thing about this tote is, it is made of the very first fabric I ever bought and is the very first pattern that was given to me with my machine from my Aunt.  I had all intentions of making it 2.5 years ago, but I got distracted!

So here it is, FINALLY:

A new sewing project

Tuesday, October 26th, 2010

Today I embarked on the world of nursing covers…

As you know, I make and sell handmade baby gifts at my Etsy store.  The nursing cover is just one more thing I wanted to add to my inventory.

I like the way it turned out!

Roasted Tomato Soup

Monday, October 25th, 2010

I took a risk making this recipe… I love tomato soup but Peter hates it!  We both agree that Campbell’s tomato soup is mmm  mmm bad, but I think Peter would lump all tomato soup varieties into that category!   However, when I saw this recipe in Family Fun Magazine my mouth watered!  It is very easy, but not really quick… in fact I was rushing because I had to go to work, so I didn’t cook it nearly as long, but it was SOUPER (pun intended!) yummy and well worth the wait.  And the bonus: Peter liked it!!  (My favorite “canned” tomato soup is Pacific Natural Foods creamy tomato, if you don’t have the time to make this recipe but want a yummy tomato soup!)

Ingredients:

6 cups (3 pints) cherry tomatoes

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1 cup chopped onion

1 (28 oz) can diced tomatoes

4 cups chicken broth

1/2 teaspoon thyme

1 cup whipping cream

Directions:

  1. Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
  2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
  3. Using a food processor or blender (I used a hand blender), puree the soup until it’s smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
  4. Ladle the soup into bowls. Makes about 10 cups.

6 Painless Way To Cut Your Grocery Bill

Friday, October 22nd, 2010

We try to be budget conscience with our grocery shopping but there is always room for improvement.  The tips in this article are helpful!

Cheese Tortellini and Roasted Butternut Squash

Thursday, October 21st, 2010

Here is a recipe I recently tried that I thought was yummy!  It is a quick and easy meal that is great for a fall day!

The way I made it:

Cheese Tortellini and Roasted Butternut Squash
20 oz  Butternut Squash, cut in 1/2-inch cubes
2 tablespoons Olive Oil
Salt and Pepper to taste
2 Tbsp Unsalted Butter, chopped
3 cups Butternut Squash Soup
18 oz  Cheese Tortellini, cooked 4 min, drained
Dried Basil
(I used regular tortellini instead of goat cheese, because that is what I had on hand.  I used basil instead of sage because I didn’t have any sage and I love basil.  I will try it next time with sage to compare.)
Directions:
Preheat oven to 450 degrees.
  1. Toss squash, 1 Tbsp sage, oil, salt, pepper, and butter in mixing bowl.
  2. Spread mixture in even layer on baking sheet. Roast 15-18 min until golden-brown.
  3. Add squash, soup, and remaining Tbsp sage to skillet on MEDIUM; bring to a simmer. Season to taste with salt and pepper. Add pasta; cook 1 min.

Making Pumpkin Puree

Monday, October 18th, 2010

With the pumpkins we picked at Hollin Farm I made puree to be used in pies, breads, and soups.

Here is a photo journal of the steps:

4 freshly washed Sugar Pie pumpkins:

Cut in half with a large serrated knife:

Seeds scooped out with an ice cream scoop:

Arranged in a covered microwavable dish with a couple inches of water in the bottom:

After being steamed for 10-15 mins (until soft):

Flesh scooped out with an ice cream scoop:

Pureed with a hand blender and ready to use for any pumpkin recipe:

The seeds reserved for using on salads:

Resulted in a little over 1 pound of puree.  Puree can be frozen to save and use later.

Mount Vernon

Monday, October 18th, 2010

On Sunday afternoon we took a trip to Mount Vernon where George Washington’s home is.  It was a nice fall day and the sights were beautiful!

Click HERE to see the photo album.

Pumpkin Picking

Monday, October 18th, 2010

On Saturday we went to Hollin Farm to pick pumpkins!

Our pumpkin bounty:

The Denham Family

Friday, October 15th, 2010

What a CUTE family!! We love them!

An update on Amy:

Amy was discharged from the hospital today!  She has a long road ahead of her, so please pray for her as she adapts to life with a newborn without the ablility to do things independently.  Pray for her to heal completely from this injury, which can take up to 6 months.  Amy and BJ are both very thankful for the prayers and support they have received!  They are praising God for the progress that Amy is making already!

Bundle of BOY!

Wednesday, October 13th, 2010

Amy, my best friend from college and her husband, BJ, welcomed their first little bundle of BOY into the world on Monday 10/11/10. Levi Duane Denham was born at 7:32 PM and he weighed a whopping 8 pounds 10 ounces and was 21 inches long!  He is absolutely PERFECT!

Please pray for this new little family.  They have a huge hurdle to over come…  During a long labor and delivery Amy tore ligaments in her spine and was unable to stand or walk.  On Tuesday she was flown to a large hospital ( 3 hours away from baby Levi) to receive steroid treatment.  The steroid treatment seems to be working a little… she was able to walk with a walker today, but she still has tingling in her legs.  The progress is good news in hopes that she will be able to avoid surgery.  Levi was reunited today with his parents after a very emotional 24 hour separation.  Please pray for this little family: that Amy will be able to heal without surgery and that they will be able to take Levi home and start the new life they had dreamed of and put this behind them.

We cannot WAIT to visit them at the end of the month and meet Little Levi!