Thursday, February 27, 2014

Have you seen this?...A mom and her 4 year old daughter make paper dresses together

I LOVE this kid...affectionately called "Mayhem" by her mom : )  One day about nine months ago, Mayhem and her mom, Angie, made a paper dress for her and posted it to her Instagram account. The design collaboration started rather simply...

...but over the nest few months, the designs, became more complicated.

They began to expand the materials they were using to include tissue paper, wrapping paper, gift bags and scarves.

The inspiration for their creations came from places they went, such as the shark dress...inspired by a visit to the aquarium.

...or from various cartoon characters...such as Elsa from "Frozen"...

 ...and Minnie Mouse.

As time went, the designing duo's confidence seemed to build enough to take on runway it : )

And then...what designer isn't inspired by awards season and the beautiful parade of Hollywood starlets.

I LOVE the collaboration between this mother/daughter team!  I can't wait to see what they come up with next : )

Thank you Kelly for introducing me to their work!

(all images via Huffington Post)

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Tuesday, February 25, 2014

Artist Spotlight: Aneta Ivanova

I am in LOVE with these double exposure photographs by Bulgarian photographer, Aneta Ivanova. The color images overlapping nature with the feminine form are breathtakingly beautiful...both fragile and fluid at the same time.  And I LOVE how her black & white images soften city-scapes with the graceful lines of the female form.  While looking at these photos, you can almost hear the ocean...or feel the breeze blow through your hair.  I could sit here for hours and moon over the simplistically beautiful genius of Aneta Ivanova...but I fear I can not say enough to express my LOVE : )

(via My Modern Met here and here)

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Monday, February 24, 2014

My Pinterest Menu: Week of February 24th

Last week, I was playing catch-up a little bit.  We had two special dinner night outs, so I still have a couple recipes to try out this week.  Some winners from last week's menu are the Buffalo Chicken Enchiladas and the Shrimp Etoufee.  I have not made the Fried Chicken and Waffle sandwiches yet, but I am thinking they will be perfect on a warm Saturday afternoon...which it looks as if we may be having  this week.  

I have tried to not repeat the same type of seafood from week to week, but when I saw the Sesame Orange Shrimp recipe, I had to do it.  

Here is this week's menu...Enjoy : )

via The Clever Carrot

via Simply Delicious

via Martha Stewart

via Live Craft Eat

via Add a Pinch

The Grocery List:

Mediterranean Baked Chicken-
1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Steak & Mushroom Pot Pie-
1.5kg stewing beef 
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano 
2 bay leaves
500ml (2 cups) strong beef stock
1 tbsp cornflour mixed with 50ml milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Sesame Orange Shrimp-
2 large egg whites
1/4 cup cornstarch
1/4 sesame seeds
coarse salt and ground pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup vegetable oil
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions

Chicken & Wild Rice Soup-
1/2 cup butter
1 onion, finely chopped
1 cup celery, chopped
1 cup carrots, sliced
1 cup mushrooms, sliced
3/4 cup flour
6 cups chicken broth 
2 cups cooked wild rice 
1 1/2-2 cups chicken, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1 cup slivered almonds
2 cups whole milk (optional)

Balsamic Roast Beef French Dip Sandwiches-
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
6-8 sub sandwich rolls

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Saturday, February 22, 2014

A Saturday Song...

Being inside today is a crime.  It's beautiful outside.  The girls and I have already been riding around town with the windows down, singing this song at the top of our lungs.  These are the days, that everything seems to be odd...and perfect at the same time.

Back at home all raised and the most beautiful breeze is filling the house. The girls are breaking world records on the rope swing...and everything feels right.

Here is a song for your Saturday...

I hope you have a wonderful weekend : )

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The Friday Five...

What a difference a week makes. Last week...a crazy snowstorm. This week...the big thaw, with warm days and cool nights.  I had a hard time getting back on track this week.  It felt a little like I was coming out of hibernation : ) are my five moments from this week.

{ Just lounging with the windows open... a warm sun and a cool breeze as my only companions...
except for Izzy's horse of course : ) }

{ Talk about making yourself comfortable...Bella learned that Pooh Bear is not just a
trusty companion, he also makes a very comfortable pillow }

{ Appreciating some new music this week... }

{ Sledding in full snow attire last week...practicing for "Jump Rope for Heart"
in a sundress this week...who knew? }

{ The best day from this week...celebration dinner with my dad.  He has finished his radiation
treatment and is hopefully well on his way to being cancer free : )  I LOVE YOU DAD! }

What are Your Five?

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Tuesday, February 18, 2014 3 minutes

I woke up this morning thinking about what I needed to do this morning. I jumped out of bed today, with a list of things that HAD to be done...done today...not tomorrow...or the next day...TODAY. I have gone through my day, checking off my list, feeling accomplished...and frustrated as I have gone along.  And then I saw this...

A little perspective is needed every once in a while, when our universe becomes the near vicinity in which we function day to day.  Three minutes was all that I needed to have my world become infinitely bigger, and suddenly my worries have become so small.  LOVE, love, love it!

(via Twisted Sifter)

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Monday, February 17, 2014

My Pinterest Menu: Week of February 17th

This week's menu is pretty much an around the world culinary experience. I'm not sure why I was feeling so adventurous this week.  I guess it could be that the Olympics have inspired me : )  

Some reflections on last weeks menu...The Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise was sooooo good.  The Grilled Pineapple, Chicken & Avocado Spinach Salad was light and refreshing. And I have to say that I loved the Chicken Escalopes with Olive, Caper & Tomato dressing for it's great taste and simplicity. 

This week, I am excited about all of the dishes...but I am ridiculously excited about the Fried Chicken and Waffle Sandwiches! If they taste even a tenth as good as they look, I will be in heaven.

Here is this week's menu...Enjoy : )

via She Wears Many Hats

via Key Ingredient

via recipris

via Closet Cooking

via The Candid Appetite

The Grocery List:

Buffalo Chicken Enchiladas-
2 tablespoons olive oil (or canola oil)
14.5 ounce canned diced tomatoes
8 ounces canned tomato sauce
4 ounce can diced green chiles
½ cup hot sauce recipe
4 ounces cream cheese (reduced fat works fine)
1 pound (about 2 cups) cooked shredded or diced chicken
12 6-inch corn tortillas (or flour, if you prefer)
4 ounces (about 1½ cups) shredded Monterey Jack cheese
optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Creamy Slow Cooker Tortellini Soup-
1-1 1/2 2 oz. envelope white sauce mix
4 cups water
1- 14 oz. can vegetable broth
1 1/2 cups slice mushrooms
1/2 cup chopped onion
3 cloves minced garlic
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1- 8 oz. package dried cheese tortellini
1- 12 oz. can evaporated milk
6 cups fresh baby spinach leaves
ground black pepper
finely shredded Parmesan cheese

Chicken Panang Curry-
2 tbsp. oil
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste
2 cans coconut milk (13.5 oz. each) 
1 tbsp. palm sugar (or brown sugar)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
4 oz. cubed extra firm tofu *This recipe calls for tofu, but I am making mine with chicken. You can substitute the tofu with 1/2 lb chicken if you would like 
5 broccoli florets
1 cup red bell pepper
10 snap peas

Shrimp Etoufee-
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 pound shrimp, shelled and deviened
  • 2 cups chicken broth
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 cup tomato, diced
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire sauce
  • hot sauce to taste
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 1/4 cup green onions, sliced
  • 1/4 cup parsley, chopped

Fried Chicken and Waffle Sandwiches-
2 cups  all-purpose flour
¼ cup light-brown sugar
1 tsp baking soda
1 ½ teaspoons baking powder
½ tsp salt
2 tsps freshly cracked black pepper
3 large eggs
⅓ cup unsalted butter, melted and cooled
2 cups buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, shredded
5 scallions (green onions) thinly sliced
cooking spray, for waffle iron
4 chicken breast cutlets, cut in half so you end up with 8 half pieces 
1½ cups buttermilk
1 tbsp hot sauce, optional
1½ cups all-purpose flour
1 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp black pepper
canola oil for frying
¼ cup real maple syrup
3 tbsp yellow mustard
3 tbsp spicy brown mustard or dijon mustard

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Saturday, February 15, 2014

A Saturday Song...

Earlier this week, I saw this video, and I have not been able to get this song out of my head. I loved it before, but now whenever I hear it, I see little Jackson's sweet face as he "feels" music for the first time. I have one of those sweet souls living with me right now, and I would not change her for the world.  I still remember the first time I saw my Ava feel a song.  It amazes me even now, when I think back on it.  

Here is a song for your Saturday...

I hope you have a wonderful weekend : )

If you want to check out another sweet little one getting moved by music, check this video out : )  I could watch that sweet face all day!

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Friday, February 14, 2014

The Friday Five...

This week was an odd one to say the least...

You may have heard that there was a snowstorm that has been making it's way across the Eastern United States. North Carolina has not seen this much snow since 2005!  Plans changed rather quickly once the storm came rolling in, so we had to get a little creative with ways to entertain the kids...even though they would have been happy with sledding and playing in the snow the entire time : )      

{ This little guy was my shopping companion while I was stocking up for the big storm.  
He was feasting on some cabbage and broccoli and I decided we could do without : )  }

{ This is the view from my front door...once the wind died down and the snow
began to collect on the trees, it was a beautiful sight }

{ I got to to introduce "snow cream" to the kids!  They LOVED it! }

{ Jason was getting a little stir crazy, so he went out to "explore"/ test the 4 wheel drive out . He was having a great time until this guy showed up.  Now, whenever the girls see one, they say "Look, there's another party pooper  : )  }

{ Three snow days means doing a lot of leftover Christmas crafts...I was getting a little desperate! }

What are Your Five?

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