Unique Way to Hang Pictures

I love the idea of the curtain rod over the bed and pictures hanging with ribbon.  This is a great alternative to simply hanging pictures on the wall.  It also gives you the option to change out the pictures if you want.  What a great idea!  And the dog on the bed is absolutely adorable.

Missed Y'all!

Since I've been on summer vacation, I let my blog slip.  I sure have missed it.  And I've missed y'all.  Hope you haven't given up on me. 



So far this week has been all about potty training.  It is not going well.  Any advice?

French Toast Kabobs

I started off by baking a loaf of Pillsbury crusty French bread and then cut it into one inch cubes.

Then I poured the cubes into a milk and egg batter that had a sprinkle of cinnamon and vanilla for flavor.�

Once the bread has soaked up the batter, cook it in a pan until all the sides are browned. Keep the cooked bread cubes warm in the oven while you cook the rest of the bread.

Finally, thread your bread and fruit onto little skewers. I used 6 inch skewers but you could definitely use longer ones for a more substantial serving. Get your kids involved here and let them help you string on the fruit and bread.
Serve right away with a sprinkle of powdered sugar and a drizzle of maple syrup.

Reposted from http://quick-dish.tablespoon.com/2011/12/30/french-toast-kabobs/

How To Tell When Your Chicken is Done

One of the most frustrating things to me is cooking a breast of chicken in a pan, believing that it is perfectly cooked, cutting in, and BAM you've got a little pink in the center. Oh! That just drives me crazy. When I first started cooking I would slice into one piece to make sure it was done, but I hated to do that because I could see the juices running out and who wants to serve a half cut breast of chicken, especially to guests?




First of all, it's easiest to cook a breast of chicken that is even. If you have a large breast of chicken that is quite thick at one end and very thin at the other, I'd grab a little wax paper and a meat mallet or rolling pin and just pound it out a little to make it a little more uniform. This will help you to cook the breast evenly without one end finishing and drying out way before the other end is done.

Bring a little oil, butter, spray or whatever you'd like to heat over high heat in a skillet. Add the chicken once the oil starts to shimmer and smoke a little. You should hear an immediate pop and sizzle (psshhhhh) when you add the chicken. Now quickly turn the heat down to low and let cook for about 5-7 minutes. BUT!! The most important thing you are looking for, as pictured above, is to get down and look at the side of the chicken. Once it is white, and cooked through halfway up the chicken, flip it over. Cook an additional 5-7 minutes, and the rest of the white should rise up and meet the already cooked portion. When there is no longer a pink rim around the edges of the chicken it's thoroughly cooked and you can remove it to rest on a cutting board for 1-3 minutes to redistribute juices.

Think two halves make a whole, once both whites have met in the middle you know that no pink remains.

You can also touch the chicken, and when there is no longer a jiggle you know it's done.

Trust yourself, everything takes practice, but the more you do a little finger prod and watch the white meat touch you will learn exactly when your chicken is cooked and it will be far more moist and flavorful.

 

Reposted from http://www.ohsweetbasil.com/2012/04/did-you-know-that-wednesday-how-to-cook.html

Yesterday I Wore...

Dress - Target

Belt - Gap

Spinach Strawberry Salad

• 6 oz (approx 6 cups) baby spinach leaves
• 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
• 1/4 cup crumbled feta cheese
• 3-4 tablespoons raspberry poppy seed dressing*
• 1/2 cup candied pecan pieces**

    

In large bowl, toss spinach, strawberries, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

Raspberry Poppyseed Dressing:

 

Ingredients

• 1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142); may substitute white wine vinegar
• 1/4 to 1/2 cup sugar, to taste
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup canola oil
• 1-1/2 teaspoons poppy seeds

Directions

3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor.add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.

SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.

 

 

Candied Pecans

Ingredients

• 1 large egg white
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1-1/2 teaspoons kosher salt
• 1/8 teaspoon cayenne (optional--to add some kick)
• 1 tablespoon vanilla
• 1 tablespoon water
• 4 cups (1 pound) raw pecan halves

Directions

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a large bowl, use electric mixer or whisk to beat the egg white until foamy (30-40 seconds with mixer). Add sugar, brown sugar, cinnamon, allspice, salt, cayenne (if using), vanilla and water; mix until well combined (15-20 seconds with mixer). Stir in pecans until all are well coated with the mixture. Pour onto baking sheet and spread out nuts into a single layer. Bake for a total of 40 minutes; removing pan after 20 minutes, flipping nuts over with a spatula and rearranging pecans into a single layer before returning to oven for last 20 minutes. Remove from oven and slide parchment paper with nuts still on it onto cooling rack. Cool completely, break apart, and transfer to airtight container; store at room temperature.
Note: Nuts may loose their crispiness if they're left out uncovered for an extended period. If that happens, restore crispiness by warming them in oven again for 5-10 minutes.

 

 

Fun In The Sun!

I ordered this bathing suit cover up from Victoria's Secret and I love it!  I actually wore it Sunday with some sandals as a dress and no one noticed.  It's made of terry so it's not the softest dress in the world, but it's still a comfy throw on. 

$49.95
www.victoriassecret.com