Posts
Thursday, March 31, 2011
DIY Book Art
Check out this DIY to make your very own Silhouette Book Art!! I can't wait to create some for our home sweet home! :) Our week seems to be zipping on by - school load has been less this week, but sleep still lacks. Weather has been mostly rainy and cold ~ great for all my cold crops in the garden. And for cuddling under cozy blankets, sipping hot tea. There have been some fun ShaynaMade orders to come through this week. Can't wait to show some of the designs here over the next couple weeks. :)
Thursday, March 24, 2011
Those Awesome Sprinkles
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| Photo Source |
As of late, our life has included much much school work, sprinkled with some awesome moments! :) Like taking our famous "in-the-car" shot on date DAY! We had a completely school work free weekend and we totally soaked it up. Saturday morning we trained like a tri-athlete (ran 3 miles, biked 14, and swam 20 laps). In the amount of time it took Tony to do all that, I was able to complete most. I was only half mile shy on the running, 3 miles shy on the bike, and 4 laps shy in the pool. But it is a-okay because we were totally rocking out the stationary equipment at our local gym and although my awesome husband was a few miles ahead of me -- we were really side-by-side the entire time. :) After our workout, we got all cleaned up and dressed up nice and ventured to our state capital for a day in the big city. We enjoyed a visit to the Aviator Brewing Company, some cheeseburgers to-go, shopping, and a great Italian dinner with friends ~ all topped off with espressos.
Some more SPRINKLES:
Big family dinner with pretty strawberry shortcakes and a round of Apples to Apples.
Our lunch time workouts together.
New fruit trees in the front yard.
Going through the car wash.
Birthday parties for the little people in our life.
&
Watching our garden grow.
Happy Thursday, dear readers!! :)
Tuesday, March 22, 2011
Getting the most life from your produce
Tony and I consume our fair share of fresh fruits and veggies. As of recent, I have been using some of our produce as edible decorations in and around the kitchen. I love the natural pops of color (think green and red apples, yellow lemons, and bright orange cuties). They all look pretty awesome in my fancy crystal bowls. :) We have been pretty good about eating it all before any goes to waste, but sometimes things happen -- which is when I cheerfully dump it onto our compost pile and remind myself that it's not a complete loss. However, today I came across this food storage chart and have found it to be quite helpful and figured I would share it with my readers. Long live your fruits and veggies!!! :)
Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a
cardboard box in the fridge.
Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
Apricots‐ on a cool counter to room temperature or fridge if fully ripe
Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added
moisture encourages mold.
Berries Don’t forget, they’re fragile. When storing be careful not to stack too many high, a
single layer if possible. A paper bag works well, only wash before you plan on eating
them.
Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the
paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess
moisture, but a plate works best in the fridge up to a week un‐stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be
in the fridge, an open container is fine.
Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day
or two before you plan on eating them so they soften to room temperature.
Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen
on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the
ripening put an apple in with them.
Persimmon‐Fuyu‐(shorter/pumpkin shaped): store at room temperature.
Pomegranates‐ keep up to a month stored on a cool counter.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a weekcheck
the bag for moisture every other day.
Always remove any tight bands from your vegetables or at least loosen them to
allow them to breath.
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature.
(will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in
the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to
dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any
extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The
best method here is an airtight container/jar loosely packed with a small damp
piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if
not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on
root vegetables draws moisture from the root, making them loose flavor and firmness.
Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in
the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge
or leave it on a cold place. If they’re bought loose store them in an open container
with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off
outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a
week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with
plenty of moisture, either wrapped in a damp towel or dunk them in cold water
every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has
the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s
picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within
a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra
moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter,
upright in a cup or bowl of water (like celery). If wanting to keep longer than a few
days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before
dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight
container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard
even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or
loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use
quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage
mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup
of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well,
best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the
fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark
corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture
from the roots and place them in a open container in the fridge with a wet towel
placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the
crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach
loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases
storage time. Store in a cool room to use in a couple a days, place in the crisper if
longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet
potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two
weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter
squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth
and refrigerate for longer storage.
FRUIT
cardboard box in the fridge.
Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
Apricots‐ on a cool counter to room temperature or fridge if fully ripe
Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added
moisture encourages mold.
Berries Don’t forget, they’re fragile. When storing be careful not to stack too many high, a
single layer if possible. A paper bag works well, only wash before you plan on eating
them.
Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the
paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess
moisture, but a plate works best in the fridge up to a week un‐stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be
in the fridge, an open container is fine.
Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day
or two before you plan on eating them so they soften to room temperature.
Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen
on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the
ripening put an apple in with them.
Persimmon‐Fuyu‐(shorter/pumpkin shaped): store at room temperature.
Pomegranates‐ keep up to a month stored on a cool counter.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a weekcheck
the bag for moisture every other day.
VEGGIES
allow them to breath.
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature.
(will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in
the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to
dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any
extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The
best method here is an airtight container/jar loosely packed with a small damp
piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if
not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on
root vegetables draws moisture from the root, making them loose flavor and firmness.
Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in
the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge
or leave it on a cold place. If they’re bought loose store them in an open container
with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off
outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a
week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with
plenty of moisture, either wrapped in a damp towel or dunk them in cold water
every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has
the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s
picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within
a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra
moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter,
upright in a cup or bowl of water (like celery). If wanting to keep longer than a few
days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before
dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight
container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard
even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or
loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use
quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage
mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup
of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well,
best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the
fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark
corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture
from the roots and place them in a open container in the fridge with a wet towel
placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the
crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach
loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases
storage time. Store in a cool room to use in a couple a days, place in the crisper if
longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet
potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two
weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an
open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter
squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth
and refrigerate for longer storage.
Thursday, March 17, 2011
My New Business Cards
Thursday, March 10, 2011
Lace Scarves
Springtime is only ten days away, which beckoned me to add these cheerful scarves to the shop. They're the perfect transitional piece and can be worn a variety of ways. :)
Tuesday, March 1, 2011
Cherishing Togetherness
This was from a lunch date a couple weeks ago. ♥ We cherished our time in the car and eating at Chick-fi-la for cheap because we redeemed a free sandwich coupon. Yay! We had the perfect little table snuggled in a corner beside the play place. We ate our chicken sandwiches and waffle fries and just talked about every day things. When it came time for him to go back to work, we drove real slow and took a short tour down a road less traveled. :) Then we said our farewells, X's & O's and he went back to work. A lovely time of togetherness it was!!
This is the final week for this school term ~ then only 4 more classes left and we'll be throwing a graduation par-tay AND going on a much anticipated celebratory vacation! Can you hear my shouts of pure delight?! :) This truth makes it almost harder to dedicate many of our evenings to school work and exams. Senior-itis I believe it's called. :)
Some new recipes on this weeks menu: Baked Feta Stuffed Chicken with Rice, Broccoli & Mustard Fettuccine, and a Pistachio Blue Cheese Dip with homemade crackers.
Oh, and we're recent converts to Netflix!! Last night we celebrated with a documentary, black jewel popcorn, and some good drinks.
And a J.R. Miller nugget for today: "This is the way to treat the hard, discouraging things in life. It is useless to fret over them -- fretting will never remove them, and it only weakens our energy and mars our life. But if we meet them with undismayed courage and persistent resolve, we shall conquer them, and in conquering them carve royalty of character and noble worth of ourselves."
Happy Tuesday!!
