Baby leggings tutorial.

These legs are adorable and a way fun accessory for babies and toddlers.

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Here are your socks, find a pair that are really long. the length will be what is the legging part of the legs.

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Lay your socks out flat stacked on top of each other.

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Cut out the toe and heel like below. You don’t need these so just toss them.

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Take each foot portion from the socks and flip them in half so that the insides are touching each other (one side open and the other will be the folded edge). They will form tubes.

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You’ll need to sew down the side of this tube to make it smaller. this is the part that goes on the ankles so it should be smaller than the top. You’re the best judge of what size is best for your baby.

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When they are both sewn up, trim off the excess.

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Position the foot portion onto the end of the leg portion so that the cut edges are all together. The leg portion of the sock should be going through the center of the tubes. Make sure that the tubes have the sewn edge on the outside. (they will end up on the inside when you turn them down after sewing.

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Stick in your first pin to hold everything together and then stretch the whole thing out and pin directly across from the first pin then do the left and then the right sides.

when you sew, be sure that you are getting all the layers in. If you don’t, no biggie, just go in and pinch them together and run the machine over it again. dont worry about sewing evenly all the way around. really, it doesn’t matter.

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See doesn’t matter. Nobody will ever know unless they get way too close to your kids ankles, and that’s just weird. I just zoom through and get it all done.

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Here are my finished socks. The only thing I tried to be perfect about was getting the hearts lined up. patterned socks are a bit more difficult than not for this reason.

I hope you enjoyed this tutorial, If you have any questions I am happy to answer them for you. Happy DIYing!

Getting the day started. Thursday.

Today wass a white day. White earth and white sky, every thing else is black or shadowed. I really love winter, I really love all the seasons.  Living in Utah I get to see them all.

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( this is the view from my craft/ office space. Toward the end of summer the tree is full of birds and apples. Umm Umm good. There is a small bird house to the left side of the picture. its been there about two years and still hasn’t gotten any residents. I was hoping for some chickadees. )

Last night I put up curtains in the window to block out glaring sun and cold air. I am very much enjoying them. the white curtains came from he AS IS section at Ikea ($8 each). they have huge silver grommets that the rod passes through. I like that once I get sick of the white I can dye them, maybe do some tie dye.  the black curtains were some I got from Ikea. I didn’t know that they were shear, i don’t  really care for them by them self. Now I love them, layered, the shear ones tied back. If I want a bit of sun I can tie back the white ones and let loose the black ones. Cute cute cute.

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Today:

I have to work on my menu plan. Hubby decided yesterday that we are going wheat free. After thinking about it and getting recipe advice form some ladies on an online group I think that it’s really no big deal. We only have to give up a few things like fast food and processed items from the store. We dont really buy those items anyway so it’s no big deal. I can make junk food with other types of flour blends. Time for me to get researching about substitutes that are healthy and safe to use.

I am also planning to make some baby leg warmers and do the kids foot prints. I also have a small load of laundry to fold and am doing a load of diapers. Yes, we cloth diaper. We part time EC too. I want to do a post later about each of these. 

Excitement for today:

we got our water filtration system in the mail today. My hubby doesn’t want us drinking fluoridated water. Its sad that we don’t have a choice in it unless we fork out for a special filtration system.  I am so excited to have triple osmosis filtered water just like Starbucks. I loved the taste of Starbucks water when I worked there.

Current Projects and such.

Here are some projects that I am currently working on. I will do some tutorials for each project when I do them.

My first  project will be 2 pair of baby leggings. I got these tube socks from the Dollar Tree. I love finding cute or holiday themed tube socks there and  then making little leg warmers for my kiddos. $1.00 plus 10 – 15 minutes and a couple swear words sure beats what I’d pay to buy these name brand which is $10 to $15. I want to make one pair for my son (the red and black stripes) and a pair for my sister in laws little girl.

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I am making 2 stencils to use for 2 different projects from my New New Years resolution post. One will be for my area rug (ya, I nixed my original plan  and decided to do a stenciled design rug), the other will be for decorative throw pillows.

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A couple days before Christmas I did this hand print picture as a cute family craft, I want to ues these two smaller frames to do each of my boys foot prints. I want to display them with this picture as a cluster.  I just couldnt find a place to hang the hand print picture that wouldn’t look odd. we have really high ceilings so a small piece of art looks really odd!

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I want to do these projects by the end of the month but… we shall see. It all depends on what I have going on, what comes up and my level of laziness.

***Kind of fun, I will be attending a training class this Saturday in order to volunteer as a Doula at the University of Utah Hospital. They have a program that provides volunteer Doulas for women who request one. It is free of charge for the mothers.  I am quite excited for the opportunity to do this, I would like to eventually have my own Doula practice but at the moment I really don’t have the time available that I would like to be able to devote to a mother who chooses to birth with me.

Weekly meal plan #2

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This is My second menu posted. I will be trying to post menus every Monday, Look for it to use while planning your family’s menu.

I want to add that I don’t have exact recipes for any of these items. I have some on my Pinterest i like to use as reference. most of the time i just do what feels right. do some research and find recipes you like. through doing these you will learn what is necessary and what works. then you will just be able to cook from heart.

Menu:

1. Chicken Pot Pie

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  • Pie crusts are fairly simple. Butter must be cold and this makes the dough easy because you dont have to wait for the butter to come to room temperature. Find a recipe you like online for a pie dough. The dough simply consists of Flour, salt, butter and Ice water (water better be super cold) Just mix flour and salt in a bowl. dice up cold butter and start squishing between your fingers with the flour. The mixture should be mealy and have a few pea sized chunks of butter left. then a spoon full at a time start adding the ice water (no ice, just cold water). mix until it all comes together but not sticky, just wet enough. (you have to make a few pie crusts in order to know what feels perfect. if its too dry you will have a hard time rolling it out because it will keep breaking.)  wrap in plastic and chill for like 30 minutes. (you have to let it rest in the refrigerator for a bit so that the dough will be more tender, keep the butter cold.) Its a piece of cake, really. practice makes perfect. If this isn’t up your alley just buy a crust from the store, no judgement do what you have to.
  • The pie filling is simple. first, dice onions small and saute with small dice garlic, carrot and celery. when this is all cooked tender add more fat and then flour equal to the amount of the fat  you added to make a roux. this will thicken your gravy. cook this roux, stirring, for a minute or two. slowly while stirring add in stock. allow this to come to a simmer and thicken then turn down the heat to low. add in cooked chicken, taste and adjust seasoning and this is done.
  • place bottom crust in your pie dish (trim it to just hang over the dish maybe 1/4 inch.) then, place in filing. put top crust on  and try to tuck it in behind the bottom crust. crimp with your finger. make some slits on top to allow steam to vent.
  • bake this on 350 until it is golden brown.

2. Pasta carbonara, Salad, Bread

  • this one sounds fancy but it really isn’t.
  • First get your pasta cooking. I like linguine.
  • then dice up some bacon or pancetta . cook until crispy brown but not burnt (freeze it  until firm before you start cooking, it will be easier to cut.)
  • next, you need to small dice some onions and garlic, saute in left over fat until onion is translucent. don’t brown these.
  • third grate up some Parmesan cheese and add egg, heavy cream and pepper all into a bowl big enough to hold your pasta as well. Mix it all together.
  • When your pasta is done, drain it reserving about a cup of the water.
  • add hot pasta into the cream, egg, cheese mixture. Stir, stir, stir. (if you don’t stir you risk the possibility of the egg turning into scrambled egg instead of a nice creamy sauce) the egg will cook from the hot pasta added and the sauce will be creamy cheesy delicious. if the sauce is too thick go ahead and add a bit of the reserved pasta water until its the consistency you like.
  • add the bacon, onions and garlic you cooked earlier, mix together
  • When everything is combined, taste and adjust your salt and pepper to your preferences. serve with some fresh cracked pepper and grated parmesian on top.

3. Meatball sub sandwich

  • This was a huge hit with the family but I didn’t make enough for everyone to have more than one sandwich. Please be sure to make enough.
  • you need a roll or hoagie that can stand up to the challenge here. make sure its got a crusty outer shell so that its not going to get soggy and flop, causing your meatballs, sauce and cheese to spill out.
  • Meat balls are an easy item to make. choose a ground meat, we used turkey. I added bread crumbs, an egg, italian seasoning, salt,pepper, Parmesan. don’t be shy when adding ingredients flavor these things up.
  • next, place your sauce of choice in your skillet and add in meat balls (uncooked), cover and let simmer for a while. This can be done in the crock pot.
  • When your meatballs are done, its time to get the bread ready. carve out a trench to set your meatballs in. I toasted my hoagies to to add a bit of stability.
  • place meatballs in trench and add some sauce, top with cheese and place under broiler to melt and toast the cheese.
  • TIP: After I first made these i decided that it would be delicious to add some oil to the buns before toasting then rub with a clove a garlic before adding meatballs. GARLIC BREAD MEATBALL SUB!

4. Corn chowder, Bread

  • Chowders are an easy and quick meal.
  • dice up onions, carrot and celery, garlic and bay leaf. saute until translucent.
  • add extra fat if needed then flour to make roux. cook roux for a couple of minutes
  • add in stock and a can of corn with liquid form can. allow to come to a simmer and it should thicken.
  • add some heavy cream and season with salt and pepper to taste. your done. If it isn’t thickened to your preference you can make a mix of equal parts of corn starch and cold water and bring to a simmer to thicken more.
  • you can get as fancy as you like. before you saute the veggies render some bacon and set aside, saute your veggies in the bacon fat. add bacon back at the end before tasting for salt and pepper. add some potatoes and let simmer for a bit to cook. let your creativity reign. maybe use left over mashed potatoes to thicken your soup or add some left over baked or fried potatoes.

5. Artichoke chicken bake, salad

  • this was a quick and easy dinner to create. I made the casserole a day ahead and just placed it in the oven 40 min before I wanted to serve dinner.
  • I referred to a couple recipes for this dinner and created my own master piece. First get your pasta cooking. I used a tube pasta for this. try what you like.
  • get the pasta cooking. its done at al dente (almost done, not quite.) the pasta will finish cooking in the oven. if you cook your pasta until done then it will get over cooked and mushy in the oven. No Bueno!
  • dice up some onions and garlic and saute until translucent. you can begin with bacon and saute in the fat if you like. Yumm.
  • remove vegetables and add diced chicken breast. brown it on all sides. remember GBD (golden brown delicious)
  • remove from pan and set aside. add some new fat to the pan and then the flower and cook your roux.
  • to the roux, slowly whisk in some milk. add some nutmeg, salt, pepper and parmesian cheese. taste it to be sure that you
  • grease your baking dish with butter and add your chicken onions, garlic, and jar of artichoke hearts. ( cut your artichoke hearts to a size that you like). mix these up however much you want.
  • pour the sauce into the baking dish evenly.
  • top with bacon if you used any and a cheese like a mozzarella and parmesian combination.
  • this should bake at 400. if you notice that its browning too much cover lightly with some foil

6. Boneless pork chops in a creamy mustard thyme sauce with caramelized mushrooms and mustard thyme sauce with mashed potatoes.

  • this recipe is DIVINE. my family and I loved it and its great reheated. the recipe isn’t written out how most recipes are : ingredients/ amounts and directions. its all up to you to decide what looks good to you.
  • when I made mine, I placed the chops back into the sauce to simmer and piled the mushrooms and caramelized onions on top of the chops and then placed the lid on and let it simmer for a bit.
  • I will make this again for sure. give it a try. its so rich and creamy, I would expect to pay at least $25 for a plate like this at a restaurant.

http://www.prouditaliancook.com/2012/10/warm-and-cozy-fall-dinners.html

7. Ricotta stuffed Chicken

  • this recipe is found on the blog from the above link(#6). its right under neath the pork chop recipe.
  • I followed this recipe all the way through. The picture just looks so Yummy! well, I am not a fan of sun dried tomatoes and I didn’t like the texture of the ricotta. none of the family really cared for this his recipe much.
  • I love how the chicken is butterflied, I think that I wan to to all my roast chickens like this from now on. it was easier to serve up and seemed like less waste to me.
  • if you’re a fan of sun dried tomatoes and ricotta, give this a try. I think that I would like to try this one more time with halving the ricotta with a basil pesto and omitting the tomatoes or decreasing the amount. Maybe blend the tomatoes with the ricotta.

Here is my monthly menu plan template. I fill this in and record my menu each week for the month.  I keep in a clear plastic sleeve on the refrigerator. feel free to change it how you like. I hope you can use it.

https://www.dropbox.com/s/ukbgrhqsv4o4bfr/MONTHLY%20MENU%20PLAN%201.0.docx

Here is one weeks planned menu. I sincerely hope that some or all of these meal ideas will work for your family.

Thank you for coming by!

I just noticed that I’ve had 4 hits and I would like to say thank you to those who have come by and I hope you liked what you saw and found enough use to come back!

WordPress has a nifty little ability on the stats for me to see where my views are from. I think its super cool to have 2 hits form the US and 2 from The UK.

Thanks everyone for stopping by, you’re awesome! Leave a comment or 2, I’d love to meet you all!

 

Spending the New Year

I hope every one had a safe and fun New Years Eve celebration.

We set up a table of snacks and watched The Wolverine. I really enjoyed the movie and I’m excited for the next. I haven’t seen X-men 3 so I was a bit behind on the happenings of the movie. Check it out if you haven’t.

Our snack spread consisted of caramel corn, peppermint taffy, caramels, peanut brittle, spinach dip with sourdough bread, Ritz crackers, green onion dip that I made using Greek yogurt, sea salt flavored kettle chips, pretzels and ginger ale. we forgot about the ice cream.

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Fun events from the night: 

 Nano stuck his fist in the spinach dip and started eating it and ended up pulling down the tray that had the two dips, crackers and bread on it. That sucked bad. Danny got obsessed with the soda and started crying when we told him no more. my brother in law set off fire works and Danny was scared of them then wanted more when they were over.

Everyone was tired and we made it to bed before midnight. Over all, a nice evening.

How did you bring in the new year? Do you have any interesting/ fun traditions?

Menu Plan

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Monday is my shopping day so I plan my menu to go until Mondays and begin on Tuesdays. Obviously, you will plan your menu dates for what works for you. My current menu layout is basic and allows for you to write in what day the calendar will begin a new week on and add in numbers.

Here is my monthly menu plan template. I fill this in and record my menu for the week on here. I keep in a clear plastic sleeve on the refrigerator. feel free to change it how you like. I hope you can use it.

https://www.dropbox.com/s/ukbgrhqsv4o4bfr/MONTHLY%20MENU%20PLAN%201.0.docx

Menu:

1. Roasted chicken (salt roasted), rice and vegetable.

  • the chicken is roasted using the salt roasting method: rinse, clean chicken to personal standards. very generously salt the chicken in every crevice ( in wing creases, leg creases, neck cavity and body cavity) do this on the skin and not under it.
  • truss the chicken. (simply take some butchers twine and tie the legs together so that they are not flopping all over) next bend the wings back and tuck them in behind the chicken so they are close to the body.
  • chicken is cooked breast up, add a bit of salt to top of chicken since you shook it all off. Bake at 400. a roast chicken usually takes an hour but wait until it reaches an internal temp of 165 degrees.
  • plain rice is fine but why not spice it up a bit? make it with broth instead of water. maybe add some herbs or peas.

2. Meat loaf, Potato (baked or mashed), Salad.

  • meat loaf is easy and awesome, you can use this opportunity to use up left overs. add any rice or vegetables left from last night. chop the vegetables small so that they blend in well
  • first add you meat to the bowl, any kind of ground meat will do. Add some egg, bread crumbs, salt and pepper. this is basic. it will do but do you really want it to just do? give it some pizazz! dried thyme and oregano are nice. Add mustard powder or some dijon. a dash of worcestershire sauce, some Tabasco or cayenne.
  • Form loaf on a lined baking sheet. I have a silicone mat that i love to death! nothing will stick to that sucker.
  • place meat loaf on the middle rack of a pre-heated oven at 350 degrees.
  • You may wonder when is this loaf of meat done? good question, its done when its done. your loaf size will differ from another as will your oven. invest in a thermometer and periodically when you are wondering if its done just stick it in and see. I have a thermometer that i can stick into my food item and it has a cord on it that connects to a reader that i can stick next to my oven. it has a timer and will tell me when my food reaches the desired temp. SWEET…
  • It’s up to you if you like a topping on your meat loaf. I’d have to say that the best topping is what ever you feel like at the moment. try slathering the top with ketchup about 2/3 of the way through cooking. if you like a gravy, just make a brown gravy. for a brown gravy just make a roux. A roux is just equal parts of fat and flower, use what ever fat you like: butter, bacon fat, lard. what ever floats your boat. let your roux cook for a minute, stir stir stir. When your ready slowly add in your stock, beef or chicken or what ever you have available to use. Whisk constantly while adding in the stock. bring it to a boil and turn down. No exact measurements here, i’m incapable. Cooking is feeling for me. if your gravy isn’t thick enough, use corn starch. just get some cold water in a bowl, just a bit. add a spoon full of corn starch, mix until dissolved.

3. Taco salad.

  • I like chicken, here is my recipe. saute some onions, i cut them in half moons (google it) this allows them to break down during the cooking process and lend the most flavor. I add some roughly chopped garlic to the sauteing onions and when this is done put it in the crock. add some tomato paste, bay leaf, salt and pepper, stock (just level with chicken), oregano, pinch of cayenne, paprika, cumin. if you have some on hand throw in some cilantro and parsley. Here is a link to a recipe that has an enchilada sauce which has for ever changed the way I cook mexican food. Seriously, this has influenced me and taken my food up a notch. it seems simple but  will knock your socks off! its a great base to allow your creativity to flow.  http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html
  • let this cook until the meat easily shreds. take remaining juices and reserve for rice. add some oil to a skillet and add the rice, cook a bit and pour in the chicken juices (everything, bay leaf and herb stems). add enough for the rice recipe, bring to boil, turn to low and put on lid. cook until done.
  • warm some tortillas and place in bowl, add rice, chicken, if you like beans then add them. Lettuce, cheese, pico (tomato dice, jalapeno dice, cilantro, lemon juice, salt and pepper). guacamole, we like plain yogurt instead of sour cream.  sky is the limit, do whatever floats your boat!

4. Manicotti pasta, Italian salad

  • Surf the internet for a  manicotti filling you like. I did this one and we really liked it:  http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/
  • Stuff the raw manicotti pasta with the filing and pour over spaghetti sauce. top with cheese and bake covered and at the end take off foil cover and brown the cheese a bit. this is similar to lasagna but better because it is so much easier to make.
  • for the italian salad: dice up some romaine lettuce, use canned three bean salad, tomatoes, banana pepper, olives, salami, cheese. top with favorite salad dressing. We love Opa brand ranch dressing.I tried to model this salad after the one from Mary’s Pizza Shack. I miss Mary’s, unfortunately we don’t have one here in Utah so I have to make due.

5. Sweet and spicy chicken served over raw cabbage with white rice.

  • here is the recipe I used for the sweet an spicy chicken. Click on the link to the Asian BBQ sauce, BOY it is yummy! I didnt use the whole recipe, I ended up putting it in the freezer and using for a second dinner late on. I heartily recommend.  http://www.laurenslatest.com/grilled-asian-sweet-and-spicy-chicken-skewers-over-brown-rice/. After marinating the chicken and putting on skewers, I grilled on the BBQ. I served this with white rice topped with shredded cabbage and placed the skewers on top. it is simple but fancy.

6. Chicken Parmesan, Kale Cesar salad.

  • I pounded my chicken breasts thin, seasoned with salt and pepper and then coated with seasoned (salt/pepper) flour and next dipped in beaten egg seasoned, and finished by dipping in the flour again. Fry the chicken in a bit of oil, enough to go about half way up the chicken.
  • Boil pasta noodles of choice, I used linguine.
  • place chicken in baking dish, top with marinara, place cheese on top of each piece of chicken (I used mozzarella and Parmesan). When sauce is hot and cheese is melted and browned, place pasta on a plate and ladle sauce on top then place on a piece of chicken. You can do this recipe a thousand ways, this is how I did it. feel free to be creative. its yours so do it your way.
  • Here is a great recipe for a ranch dressing that doesn’t use mayo. http://wellnessmama.com/2875/easy-ranch-dressing/ Just add some anchovies (I like the paste in the tube) and some lemon juice.
  • cut up your kale how ever you like and add some thinly sliced red onions, toss with a bit of the dressing (what ever is a good amount to you. Plate a good serving size and add some sliced tomatoes and top with a bit of grated Parmesan and fresh ground pepper.

7. chicken Alfredo, bread, salad

  • Alfredo is something that sounds hard but is really very easy.
  • first, set some water to boil for the pasta. Then, season your chicken with salt and pepper and grill it (save a pan, use the BBQ). Next saute some finely diced onion and garlic until the onion becomes translucent, don’t let it burn. Fourth, pour in your heavy cream and add some butter. OH YEAH! let the good times ROLL! let this simmer a bit and add your chicken back into it. add some pepper, wait on adding any salt.
  • grate some Parmesan cheese and place it in a bowl large enough to accommodate your sauce and pasta.
  • when your sauce has lightly simmered for a bit, turn off the heat and pour over your grated cheese your placed in the bowl. (WARNING: don’t put cheese into the skillet because if you do this, especially if the heat is on, the cheese will adhere to the pan and you will be scrubbing.) stir the sauce and cheese up to melt and combine. at this time taste it and add any salt you may need. add your pasta and toss together. now you are ready to serve.
  • place on a plate and add some grated Parmesan to the top.
  • this recipe is very versatile. I like to begin it by rendering bacon and then saute the onion and garlic in the bacon fat. add the crumbled bacon to the top with fresh grated Parmesan. Be fancy and use pancetta.
  • serve your alfredo with some warm french bread and a green salad or Italian themed salad from above.