Repurpose: Rosie the Riveter Headband from Old T-shirt

I love recycling and repurposing!  I love a simple project!  And I LOVE making something old, turn into something new!  Several months ago I had an idea for a Rosie the Riveter style headband for my little Indee.  I knew I wanted to make these headbands out of stretchy knit material because of its forgivability, but didn't have any on hand.  So I went to my storage room and started pulling out old t shirts that showed promise.  I found several and was excited to get started!  From start to finish, 1 headband took me 10 minutes or less!  This is great for me considering I am just a beginner at sewing!  Here is one of the finished headbands on my Indee Lu Lu.  I love how it turned out and with very little effort involved!:)

I apologize for not having step by step pictures for this tutorial.  I'm hoping that because it's so simple, with very few steps, that I can explain it good enough!

1.  Measure your little girls head around where the headband will fit.  Indee's was 19 inches.

2.  Next, cut two strips lengthwise(top to bottom) out of your t-shirt.  For a 19 in head, I cut the strips roughly 25 inches long.  The strips should be 2 1/2-2 3/4 inches wide.

3.  Now, put the right sides of the two strips together facing each other.  Wrong sides facing out.

4.  Start at the middle on one side and sew with a straight stitch along the edge, all the way up rounding as you stitch at the end, back down the edge of the other side and rounding the other end.  Once you get about 1 1/2 inches from where you started, do a quick backstitch to secure it.  Trim the excess corners at each end.

5.  Now, using the 1 1/2 inch opening you've left on one side, turn the head band right side out.  Fold the opening seams inward and sew it closed.  And you're done!  

Project by Kara

Images by Kara     

The Cassette Company

A good friend gave me these sunglasses a few weeks ago.  I dig them ALOT!  I love that the arms are made of bamboo, they come in a variety of colors and they  are at an amazing price point!  I have been wearing these babies not stop!  For a list of retailers that sell Cassette or to order online go to: www.thecassettecompany.com

Giant Sub

Darn. Summer is almost over. It's been such a good one. And how about those Olympics?! I watched everyday and even shed tears from time to time. It was all so amazing. Did you guys watch?  

We started a little tradition of sorts this summer. On Saturdays, for lunch we make a giant sub from a loaf of french bread. It's goofy but we all look forward to it. I totally enjoy all of us gathering around the island and building Giant Sub. I think we even marched around and chanted GIANT SUB! GIANT SUB! one time.

You guys should make a Giant Sub yourselves and take it to a park for a little end of summer shindig. Or make it for family night. Or wouldn't it be fun with a group to do a Top Chef style competition to see who can make the best Giant Sub? Do I need to keep going?

Here are some tips on how to build your sub:

-Use a 99cent loaf of fresh french bread

-Any deli meat you prefer, about a pound. (we like roasted chicken) *You can add more meat if you prefer.

-SALAMI! Word to the wise, this MAKES the sub. *I like to use an uncured, nitrate free and natural salami.

-sliced cheese, we've used Swiss most times

-lettuce, tomatoes, cucumber, avocado, onions- any toppings you like on your sandwiches

-mayo, mustard and pepper. You could hit it with some balsamic too.

Slice the french bread, filet open. Layer toppings, starting with meats (fold deli slices in half) and cheese. Top with all your vegetables. Generously spread mayo and mustard or any other spreads you prefer on the other half of bread. Sprinkle with pepper and close. Slice with a serrated knife and enjoy!  

*One Giant Sub will feed 4-6 people.

images by Briana from my instagram

What I've been up to lately...

First off, sorry for not posting earlier this week.  My little family and I took a quick trip down to Southern California to spend time with family!  It was a blast and included shopping, a trip to the OC Fair, swimming, Disneyland, the circus and the Key Club for a concert!  We packed a lot into four days and we are genuinely pooped!  Not to mention the flight home today was a bit bumpy!  Literally and figuratively!  Our 1 year old had a hard time not being able to roam where she wanted and Kimble and I were both left a tad bit queazy from the strong winds!  Blech!  But we are home, unpacked and feeling good!  Now onto the point of this post!  Back at the end of March, I started making bracelets.  Mainly for myself and whomever wanted one.  Well, it's turned into a little business for me and I'm having so much fun with it!  Have a look see or don't!  Whatever floats your boat!:)  www.kas-designs.com

  

     

Ina Garten's Watermelon and Arugula Salad

Hi, guys! How are all your summers going? We're continuing to squeeze all the fun and play we can out of this one. Hope you're all doing the same! Here's a salad for you!

This is a nice little summer salad- it's light and refreshing. Enjoy!

Recipe (serves 6):

1/2 pound arugula leaves

2 pounds seedless watermelon, cut into bite size cubes

1/3 cup good olive oil

1/4 cup freshly squeezed lemon juice (2 lemons)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound Parmesan cheese, shaved into shards

In a large bowl, place arugula and watermelon. In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Pour enough dressing over the arugula and watermelon to moisten. Toss well and serve it up on salad plates. Finish by shaving the parmesan over the salad. Sprinkle with salt and pepper and serve.


image by Briana

Free-Form Summer Berry Tart

My Momma introduced me to America's Test Kitchen Best Summer Desserts a few weeks ago and I've been pouring over the pages ever since!  There are a lot of amazing desserts not to mention a wealth of knowledge in this magazine!  I made the Free-Form Summer Tart recipe yesterday for Sunday dessert!  Only modifying the filling because I didn't have plums or nectarines!  It was the perfect summer treat!  Flaky and buttery!  Tart and sweet!  We paired slices of it with vanilla bean ice cream and it was a crowd pleaser for sure!  I think I'll be making another one today!  I can't let all the extra berries I have go to waste!;)

For the crust:
1 1/2 cups all-purpose flour
A pinch of salt
10 tablespoons butter, cut into 1/2 inch pieces and chilled
4-6 tablespoons ice water


In a stand mixer or food processor, mix flour and salt to combine.  Scatter butter pieces over the top of the flour and mix until the butter is evenly distributed with a coarse consistency, about the size of peas.  Continue to mix or pulse on low, adding the ice water 1 tablespoon at a time, until the dough begins to form small curds that hold together when pinched with fingers.


Turn dough crumbs out on slightly floured counter top and gather into a rectangular shaped pile.  Starting at farthest end, use the heel of your hand to smear small amounts of dough against the counter.  Continue to do this until all the crumbs have been worked.  Gather smeared crumbs together in another rectangle shaped pile and repeat the process one more time.  Press dough into a 6 inch disk, wrap it tightly in plastic wrap and refrigerate for 1 hour.


Remove disk from fridge and let it soften slightly.  Place the dough between 2 large sheets of floured parchment.  Roll it out to roughly 12 inches.  Slide the dough, still between parchment, onto a rimmed baking sheet and refrigerate until firm.  15 to 30 minutes.


For the filling:
6 oz container blueberries, rinsed
6 oz container raspberries, rinsed
1 cup strawberries, rinsed, stems cut off and quartered 
5 tablespoon granulated sugar
1 teaspoon cornstarch


Preheat oven to 375 degrees.  In a small bowl, mix the sugar and cornstarch together.  Making sure to break up any clumps of cornstarch so it looks like only sugar.  Put the prepared berries in a large bowl and pour the sugar/cornstarch mixer over them.  Gently mix the berries to evenly distribute the sugar.  Now pull the rolled out dough from the fridge.  Pull off the top layer of parchment and spoon the berries onto the center of the dough.  Leave a 2 1/2 inch border around the berries.  Fold that border up and around the berries, pleating the dough every so often to make it a nice cozy circle around the berries.  Quickly brush the dough with water and then sprinkle with a little extra sugar over it!  Then into the oven to bake until golden and the fruit bubbling.  About 50 minutes to an hour.  Making sure you rotate it halfway through baking.  Once out of the oven, let it cool for 10 minutes and then use the parchment underneath the tart to lift it onto a cooling rack.  Let it cool for about 25 minutes so the filling can thicken.  Eat warm or cool!


Recipe from America's Test Kitchen
image by Kara

Summer's been calling...

...and we've answered the call every single time. Swimming, bike rides, sno-cones, late nights, sleepovers- you name it. Then we hit repeat and do it all over again. So now you know why I haven't been around here all that much. Hopefully you all are out enjoying Summer too!

The Fourth is tomorrow and it's one of my very favorites. It's tied with Christmas. I love all the festivities, family time, and the patriotism. In church on Sunday, a woman shared that we live on the backs of those who have lived before us. Truer words could not have been spoken in that moment. Her sweet words made me tear up and an overwhelming feeling of gratitude and love washed over me for the great people who have lived before me- soldiers who have given their lives and our founding fathers who were truly great men and inspired by God. To all the men and women who serve in our military today- thank you for your service. We love you and pray for you.  

I hope you all have a wonderful Fourth! xoxo, Bri 

image by Briana of my porch

Beyond Glaze

There's a cool little donut shop in Draper, Ut that has thought outside the box.  They are taking a soft, sweet and pillowy glazed donut and adding amazing flavors on top!  Two of my personal favorites?  The maple and the german chocolate!  It's worth a stop in!

 


images taken w/ my trusty iphone:)

Addictive Ice Cream Cake

It's hot out. Let's make ice cream cake.....or ice cream pie! Call it what you want to. I call it ice cream cake because I make mine in a Springform-- you know, the pan you make cheesecake in? If you make it in a pie dish- it is customary that you call it ice cream pie, but SPOILER ALERT-- it tastes the same either way. And it is so darn delicious and addictive. You'll be wanting to make ice cream cake/pie til the cows come home. 

Though, I highly recommend you pull your springform that's collecting dust off the top shelf and make this delectable frozen dessert in it. Springform is lonely and needs some action. My springform hasn't gotten any since I made cheesecake two years ago around the holidays. Poor guy.

You can use any kind of ice cream you want to make this, but my fav combo is mint choco chip. I think vanilla topped with caramel sauce and some toasted nuts would be dang good too. Just make what pleases your taste buds. Here's the formula:

Made in a 9in Springform pan:

1.5 quart of good quality ice cream, in my case mint choco-chip

2 sleeves of oreos from a 15oz pack

5-6 tablespoons melted butter

3/4 cup (ish) hot fudge sauce

-In a food processor, process the oreos and melted butter together until combined and the oreos have a fine crumble. Pour the oreo crumble out into the springform and press it evenly and firmly to make the crust. Cover and freeze for a 1/2 hour- you can also leave it for longer if you need the time. 

-Pull ice cream out and let it sit for 10 minutes to soften. I like to use a large serving spoon to scoop the ice cream into the springfrom- you get nice long pieces of ice cream this way and it is easier to make it even and to spread. Fill springform with ice cream. Using back of serving spoon, spread ice cream around to even it out. 

-Top with hot, hot fudge. Cover and freeze for at least 45 minutes. Before cutting allow it to sit for 5-10 minutes, unfasten the springform and lift off. Use a sharp knife to cut into wedges. Enjoy!

See ya next week, guys! Thanks for stopping in!

images by Briana

Spicy Blackened Chicken with Avocado Relish

My kitchen facelift is finished! I'm so happy and pleased with how it all came together. But, we'll talk more about that later- I've gotta get this post published so I can get Lily to swim lessons!

This dish was one of the first things I made after I got my kitchen all put back together. The pictures were taken with my iphone-- I'm a lazy lame-o, I know. I've had this recipe bouncing around my head and I'm so glad that it tasted as good as I imagined it to be. Creamy avocado with some tang mixed with the spicy blackened chicken is a really killer combo. Serve this with some corn on the cob and you've got yourself a meal! Here's the recipe:

Recipe (serves 4):

4 boneless skinless chicken breasts, pounded evenly to 1/2 in thickness

1 tablespoon olive oil, plus more for cooking

1 teaspoon paprika

2 teaspoons ground pepper

1 1/2 teaspoons coarse salt

1 teaspoon cayenne pepper (reduce this by 1/2 if you want to make it less spicy)

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 large garlic clove, minced

-Preheat your grill to medium-high (or large pan, medium-high over the stove). Clean and lightly oil grill. 

-In a small bowl, combine paprika, ground pepper, salt, cayenne, oregano, thyme, minced garlic and tablespoons of oil. Rub all over chicken breasts

-Grill chicken, about 2-3 minutes per side or until juices run clear and the breasts are firm to the touch. Transfer chicken to a cutting board and tent with foil. Allow to rest for 5-10 minutes before serving.

-Transfer chicken to a serving tray and top with avocado relish. 

The avocado relish recipe is from my sister in law, Megan- we all lick the bowl clean when she makes it-

Avocado relish:

2 large avocados, cubed

2 roma tomatoes, washed and cubed

3/4 cup red onion, finely chopped

2 garlic cloves, minced

1 teaspoon, red wine vinegar

2 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon coarse salt

1/4 teaspoon white pepper

2 dashes habanero sauce

Combine all ingredients, toss gently, cover and refrigerate before serving.

Hope you're all having a great week thus far! Thanks for stopping in!

iphone images by Briana