Monday, May 23, 2016

apron shirts

While visiting the kids in British Columbia
I came across a fun sewing project at their local farmer's market.

They are aprons made from thrift store shirts.

I made several for our little ones.

Mine are made from men's small dress shirts
 but a child's large may be better {shorter}

It was fun playing with sleeve pockets 
and transferring labels to the front.

You may find the directions on this blog helpful
if you want to try making some

Here are two photos from Liz's blog showing cutting instructions

 photo credit {}

photo credit {}

This is the back view of one showing the 
collar and folded under edges.

Monday, May 16, 2016

rich full-flavored indulgence

At my son's house they drink Chock full o' Nuts coffee,
It is the least expensive coffee at their local Price Chopper.

While at the store I thought I would splurge 
and buy Eight O'Clock coffee for them.

With these two kinds of coffee to compare
I knew which one I would like better.

I was wrong . . . 

The clear winner was Chock full o' Nuts.
"Rich full-flavored indulgence" indeed.

Sunday, May 8, 2016

cinco de mayo baby

Selah Kiri
arrived in time for mother's day

Cedar and Ezra are amazed

falling in love once again

[the story behind her name]

Saturday, April 30, 2016

key lime poke cake

Key Lime Poke Cake
Serves: 12

Cake Ingredients
1  15.25 oz. yellow cake mix
1  3.4 oz package instant lemon pudding
1  c. water
1  c. canola oil
4  large eggs
2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients
1  c. confectioners' sugar
2  tbsp. fresh lime juice

Frosting Ingredients
8 oz.  cream cheese (room temperature)
1/4 c. unsalted butter (room temperature)
2 c.    confectioners' sugar
1 tsp.  lime zest
1 tsp.  lime juice
1/2 c.  graham crackers (lightly crushed)

Heat oven to 350 degrees F.
Zest and then juice two limes.
Lightly coat a 9-by 13" glass pan with cooking spray.
In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.


Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}

Saturday, April 23, 2016

carrot tops

My carrot-top grandchildren
like carrots

but not crunchy ones

Here is what I do to soften them a bit . . .

simmer baby carrots in water or white wine
for 15-20 minutes until a bit soft
{I used Pino Grigio as it was what was on hand}

empty a jar of bread and butter pickles 
and save the brine

fill the empty jar with the cooked carrots

return the sweet brine to the jar
and refrigerate for a few hours

these are also a nice addition to a relish tray

Tuesday, April 19, 2016


This political season has troubled me in so many ways
but the right to vote is a privilege.
Sigh . . . 

Friday, April 15, 2016


On a recent trip to the airport
the Sunshine Skyway Bridge was closed due to fog

 {photo credit: only in your state}

We had to detour around the bay
Low and behold it took us right past IKEA

We stared the morning with a one dollar 310 calorie breakfast

After 2 hours of wondering around the store
we came home with . . .

two orange pillowcases

a kitchen dish soap dispenser

drawer organizers for our three new babies {due this year}

fun trays for  hors-d'oeuvres

small bookshelves {to hold our spices}

a fun bottle for water {or an adult beverage}

We were tempted by so many things.
We may just have to go back.

Friday, April 8, 2016

family visit

April will bring us family from the north for a visit

Looking forward to catching up and some fun times

hanging out with the some wine and a bloody mary

wish that little one was coming too

Friday, April 1, 2016

lemon chicken with broccoli

Lemon Chicken with Broccoli
Serves: 4
6 SmartPoints
{photo credit:}

2 Tbsp all-purpose flour
1⁄2 tsp table salt, divided
1⁄4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast cut into pieces
2 tsp olive oil
1 1⁄2 cups fat-free reduced sodium chicken broth, divided
2 tsp minced garlic
2 1⁄2 cups uncooked broccoli, small florets
2 tsp lemon zest, or more to taste*
2 Tbsp fresh parsley, chopped
1 Tbsp fresh lemon juice

Step 1: In bowl, combine 1 1/2 Tbsp flour, 1/4 tsp salt and pepper; add chicken and turn to coat.

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Step 3: Put 1 cup broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 2 minutes until broccoli is crisp-tender. Remove broccoli and put with chicken

Step 4: In a small cup, stir together remaining 1/2 cup broth, 1/2 Tbsp flour and 1/4 tsp salt; add to skillet and bring to a simmer over low heat.

Step 5: Cook until sauce is slightly thickened, about 2-3 minutes. Stir in chicken, broccoli, and lemon zest; heat through.

Step 6: Remove skillet from heat and stir in parsley and lemon juice; toss to coat.

Serve over brown rice (1/2 cup rice = 3 SmartPoints)

*adapted from a weight watcher’s recipe

Friday, March 25, 2016

grandma mary {one more time}

Shared by our son Blaine today:

At 3:45 a.m. on March 22, 2016 Lindsay and I were blessed with the arrival of little Opal Josephine. We have also been blessed by the love and generosity of many friends and family that have helped us prepare for our new journey. Our hearts are warmer than we ever thought possible. We look forward to the adventure of guiding her through this beautiful world, and can't wait for her to meet everyone who makes it so much so.

Oh, and a special thank you to her namesakes 
Lindsay's late great grandmother Opal and 
my late great grandmother Josephine!