Tuesday, July 29, 2014

Fingerling Potato Salad with Gremolata Dressing

We received this amazing bundle of potatoes in our CSA box from Telltale Farms and I was super excited to make the potato salad recipe that came along with them.

Here is what you need:

1 pound red fingerling potatoes
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon rind
1 garlic clove, crushed and minced
1 tablespoon chopped fresh flat-leaf parsley

Here is what you need to do:

1. Steam potatoes for about 12 minutes or until tender. Cover and chill.
2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley.
3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.


Friday, July 25, 2014

Farm Animal Finger Puppets

 I mentioned in June that I had made some farm animal finger puppets for my nephew and niece. And here is the picture proof.  I looked up a bunch of different farm finger puppet ideas on Pinterest but mostly ended up modeling my puppets off of this set and this set. Pretty adorable, huh? My favorite is the chicken.

Wednesday, July 23, 2014

Roasted Carrots and Cauliflower with Walnuts

Is this not absolutely gorgeous? And it is equally as delicious, I promise. We whipped this up together one night and then I fought my way to getting to eat it all. The recipe came along with the carrots, cauliflower, and parsley from our favorite Telltale Farms!

What you need:

 4 medium carrots , peeled and thinly sliced on an angle
 1 small head cauliflower, trimmed into small florets
 4 teaspoons extra-virgin olive oil
 1/4 teaspoon dried thyme
 Salt and freshly ground black pepper
 3 tablespoons finely chopped walnuts
 2 tablespoons chopped fresh parsley
 1/2 teaspoon finely grated lemon zest

Here is what you need to do:

First off, preheat the oven to 450 degrees.

Then toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, and sprinkle with salt pepper until well coated. Spread in a single layer on a rimmed baking sheet. Roast the vegetables for about 25 minutes, stirring once or twice.  Season with more salt and pepper.

Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted,  about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.


Saturday, July 19, 2014

Crazy Quilt Color Fabric Book

I made this little fabric book full of colorful crazy quilts for my new little nephew. His mom loves books (almost!) as much as me so I knew she would appreciate having a colorful, touch friendly book to show him. I've been saving all of my fabric scraps for the last year so I had a lot of great options to fill this book with.



Thursday, July 17, 2014

Frittata with Purple Cauliflower and Green Beans

I was super excited to receive a purple cauliflower in our CSA box. I had never seen a purple cauliflower before and was delighted by how pretty it was! Combined with the green beans and the eggs, it made such a beautiful frittata, don't you agree?!

This recipe arrived with our box from Telltale Farms...and it is delicious!

You will need:

1 Small onion, diced
Handful of green beans (ends removed and chopped in short segments)
Handful of purple cauliflower florets
4 Eggs
Small bunch parsley, chopped
Salt & Pepper
Olive Oil
Parmesan Cheese (optional)

Here is what you need to do:

Fry the onion in a frying pan on low heat until they become translucent. Add in the green beans and shortly after add in the cauliflower. 

In a bowl, beat the eggs and add the salt, pepper, and parsley. Pour on top of the vegetables, and cover the pan with a lid. 

Let cook on a low flame until the egg is solid on top. Lift onto a plate with a very large spatula. Top with parmesan cheese. 


Tuesday, July 15, 2014

Simple Flower Crown

My sister in law got married in June and asked me what I thought about a flower hairpiece. She sent me an idea on what she wanted for her hair and after some research...I figured I could probably make one!

I biked over to Joann's and bought some floral tape and wire--and my very own wire cutters.  (I'll be the first to admit that I was probably a bit too geeked about owning my own pair of wire cutters. Something about a small pair of wire cutters really makes me feel prepared for whatever comes my way). Anyways--back to the crown.  I would have loved to make it out of fresh flowers/plants but I had to take it with me across 2200+ miles so I figured fake flowers were probably my best bet. I spent quite a while picking out the perfect assortment of small flowers and greens. When I got home, I laid everything out and started working! 

 I made the crown about 21 inches round. I slowly started cutting buds off of the branches and started taping them to the wire circle. I worked my way around the circle, as the picture below shows, until it was all the way covered. Then I used some floral wire to secure additional pieces in any empty spots.

It took a while but it was a really nice project to work on. And she looked so gorgeous with it on! I felt so honored to have her wear something I made on her wedding day!

Sunday, July 13, 2014

Easy Men's T-Shirt Revamp

My husband threw this shirt in the donate pile a while ago and I snatched it up immediately. I have always loved this shirt of his and while I don't typically wear brown, I made an exception with this shirt.

I first flipped this shirt inside out and sewed up the sides to make it fit better. I then chopped off the sleeves and rounded the neck and bottom. I'm so happy with how this turned out and am happy that it can continue to live on in our family!

Here is a picture of me super excited to be wearing the shirt:

Friday, July 11, 2014

Happy 5 Year Anniversary!

What a lucky lady I am to be celebrating my 5 year anniversary with this guy!

Tuesday, July 8, 2014

Baked Radish Chips

We received radishes in our CSA box and we both looked at each other like...what do you do with radishes?  I'm pretty sure we have never made anything out of them before. At first I ate some raw with some salt and butter but then decided to try out a recipe with the ten or so I had left. I tried this super easy recipe here and wished that I had a few more bundles of radishes so I could make more and more and more! So tasty!

What you need:

Radishes (the more the better!)
Olive Oil
Salt and Pepper

Here is what you do:

1. Heat oven to 375 degrees.
2. Cut radishes into slices
3. Spread cut radishes out on a cookie sheet and sprinkle olive oil over them. Rub in the olive oil on the radish slices.
4. Bake for 10-15 minutes or until the crispiness you want!


Thursday, July 3, 2014

Easy (and Adorable!) Baby Quilt


I have a little niece coming in August and I wanted to make her something extra fun and adorable to welcome her into the world. I hope she loves the bright colors and fun shapes.

How I made it: I pinned two yards of fabric (one side is made up of the three pieces sewed together) right sides together then sewed around the edges. I left about six inches open and flipped the quilt inside out. I then pinned the hole shut and sewed all the way around the edges again about 1/4 inch away from the edge. I also top stitched five straight lines to secure the pieces together.

Tuesday, July 1, 2014

A Summer Day in Portland, OR

A couple weeks ago, my friend came to visit from California and we headed a bit further north to spend a day in Portland. We had such a great time just wandering the city. We checked out the farmer's market, Powell's books, the rose garden, and even the long line at VooDoo Donuts. We also stumbled upon the dragon boat races that were happening all day.  Here are a couple pictures of our fun day!

Monday, June 30, 2014

June Focus: Food (Round 2)

In May I took on the challenge of learning about FOOD. It turned out to be so much info that I extended it to June. Here is what I read/watched this month:

Read: Make the Bread, Buy the Butter
Watched: Fork Over Knives
Read: Fork Over Knives Cookbook
Read: Animal, Vegetable, Miracle: A Year of Food Life
Read: Food Rules
Reading: Cooked 

There is still so much to learn about food, but I think it is time for me to move on to my next theme. For July I am going to be focusing on memoirs. Let me know if you have any good memoirs to recommend!

Saturday, June 28, 2014

Adorable Vegetable Finger Puppets

Since I don't get to see my niece and nephews very often, I like to bring them something handmade when I do. This past trip home, I made a set of finger puppets to give them. My nephew always says that he wants to be a farmer when he grows up so I made a set of vegetables and also a set of farm animals (I'll post about them later).

When I saw this, I just couldn't resist making my own because they are just so cute! I'm pretty sure my nephew didn't quite know what all of these veggies were but what better way to learn about them, right?!

Thursday, June 26, 2014

No Sew DIY Shirt Revamp

I've had this shirt for quite some time. It is hard to see in the picture, but the neck has kind of a twisted edge to it that sometimes gets too twisted. I was going to toss it out but I got an idea that I could maybe flip it upside down and use the bottom elastic as the top for a strapless tank. So I cut from armpit to armpit and flipped it upside down. And there we go!

Monday, June 23, 2014

Easy Zucchini and Cauliflower Curry Recipe

My husband whipped this recipe up one night and I loved it. Curry is one of my favorite flavors both to smell and to eat--so it is extra wonderful anticipating this recipe while it cooks and then also getting to eat it. This recipe came from Telltale Farm.

You will need:

1 ½ tablespoons Olive Oil
½ teaspoon Cumin
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced tomatoes
2 zucchinis
1 heaping cup cauliflower florets
1 carrot
¼ cup coconut milk
Chopped parsley for garnish 

Here is what you need to do:

1. Heat oil in large sauté pan. Add cumin. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
2. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
3. When the onions are browned, add minced garlic and stir for 30 seconds. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat slightly, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little.
4. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe. Garnish with chopped parsley. Serve hot with rice or pita bread.

Friday, June 20, 2014

DIY Men's Shirt to Tank Revamp

I saw this tutorial over here and decided to give it a try on another one of the shirts I nabbed from my husband's discard pile a few weeks back. The tutorial is really helpful and easy to follow along with.  And now I have a new tank top to wear!

Tuesday, June 17, 2014

Lemon Thyme Vinaigrette

Check out this gorgeous salad!

 Surprisingly, I have never made my own salad dressing before. I say surprisingly because...it is so easy that I have no idea why I never made any. It feels great actually knowing what I'm putting on my salad instead of just dousing it with dressing that has a gazillion preservatives in it and who knows what else.

 This recipe comes once again from the Telltale Farms newsletter that coincides with our CSA box. The picture above utilizes the lettuce, strawberries, garlic, and thyme that we received in our box.

You will need:

3 Tablespoons of lemon juice

Lemon zest from half a lemon

1 small garlic clove, finely minced

1 teaspoon fresh thyme, minced

3 teaspoons honey

2 teaspoons rice or balsamic vinegar

½ cup extra virgin olive oil

Salt and freshly ground pepper to taste

Here is what you do:

1. In a small bowl, whisk together all of the ingredients except the olive oil, salt, and pepper.

2. While you are whisking, add the olive oil in a slow, steady stream. Continue whisking until the vinaigrette is emulsified. Correct the seasonings (you might want to add more vinegar or honey) and add salt and pepper to taste.

Saturday, June 14, 2014

No Sew DIY Dress Revamp

I swear this is the easiest revamp I've ever done.

I've had this dress for a long time and I never really liked how it looked on me.  It always felt like the bottom weighed down the top making it hang funny. So I decided to just chop that bottom part off. And voilĂ ! I now have a tank top that can breath easy without that heavy bottom frill!

Wednesday, June 11, 2014

Greens Croquettes

This was another recipe that came with our CSA box from Telltale Farm. We made something vaguely similar to this a while back with broccoli so I was eager to try these. Overall, I don't think they are very attractive but they are delicious!

You will need:

2 bunches leaves of mixed greens (we used collards and kale!)

2-3 garlic gloves, finely chopped

2 eggs, lightly beaten

1/2 cup cheese, grated

2/3 cup fresh breadcrumbs, plus extra

Salt and Pepper


What you do:

Bring a large pot of water to a boil. Salt the water and then add the greens in order of coarseness. Cook until just wilted, no more than a minute or ninety seconds. Drain thoroughly. Allow the greens to cool, and then roughly chop.

In a mixing bowl, combine the greens, garlic, eggs, cheese, pepper, and approximately half of the breadcrumbs. If the mixture is too wet to form cakes, gradually add more bread crumbs until it is possible to mold the mixture. Form small patties, roughly the size of a small hamburger, and set aside.

Over medium heat, cover the bottom of a cast-iron skillet or nonstick pan with oil. Add a few of the cakes to the pan, being careful not to overcrowd it. Cook for approximately five minutes, or until browned, flip the cakes and cook an additional five minutes to brown the other side. Repeat until cakes are cooked.

Sunday, June 8, 2014

Easy DIY T-Shirt Revamp

I bought this shirt several years ago because it is has that perfect t-shirt feel to it. The problem was...I never liked how it fit. The neck was just too tight and the sleeves were too long. So what did I do? I cut the neck wider and cut the sleeves shorter. It is amazing what three chops can do to a t-shirt. It is now one of my favorite tees in my closet!

Thursday, June 5, 2014

White Beans with Greens

This recipe comes from the newsletter of Telltale Farm--as do the vegetables that we used in the recipe! This mixture is so tasty. I had it for dinner and for lunch the next day and wished we had more of it again for dinner that night!

You will need: 

2 (12 oz) cans white beans, drained
3 tablespoons olive oil
Salt to taste
1 onion, chopped
2 cloves garlic, chopped
1 bunch kale, cut into wide ribbons
Fresh ground black pepper
Extra virgin olive oil for drizzling
Grated Parmesan for topping

Follow these steps:

Heat the oil over med-high heat in the widest skillet available. Add the beans to the hot pan and stir to coat the beans with the oil. Let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of extra virgin olive oil, and sprinkle with grated parmesan.


Monday, June 2, 2014

Beautiful CSA Box!

Look at all this tasty produce that we've gotten so far from our CSA box! Since this is our first time participating in the CSA program and weren't sure if we could keep up with it--we opted to get the box for only one person. And it has really turned out to be a great size for us. We are able to try tons of new vegetables that we wouldn't typically try (like different greens, herbs, and root vegetables) but are still able to eat most of it by the time the next box arrives.

Our farm, Telltale Farm, also sends us a newsletter that tells us about what is going on at the farm and also has a bunch of recipes that correspond with the produce that we got that week.

It is such a cool program and I don't know why we waited so long to participate!