tag:blogger.com,1999:blog-57698604118133494682024-03-13T11:45:47.818-07:00Floating around with Bubblzinthe DBubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5769860411813349468.post-23729982011272537542012-05-14T08:09:00.001-07:002012-05-14T08:09:17.595-07:00Just sharing a Weight Watchers Points Plus Recipe<br />
Pasta with Creamy Spinach Pesto<!--Recipe Details--><br />
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<span><span class="rec-image"><a href="http://www.weightwatchers.com/images/1033/dynamic/foodandrecipes/2012/04/PastaCreamySpinachPesto_109_600.jpg" id="LargerImage"> </a></span><!-- start article-video --><!-- end article-video --></span></div>
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Weight Watchers Recipe </div>
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<span class="rec-points" id="ucRecipeInfo_lblPointsPlusValue">6</span><span class="rec-pointst">PointsPlus <span class="pntVal">Value</span></span></div>
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<span class="rec-label">Prep time:</span> 10 min</div>
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<span class="rec-label">Cook time:</span> 8 min</div>
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<span class="rec-label">Serves</span>: 4</div>
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When you want a change from basil, try this spinach-based pesto instead. It's terrific with pasta but also great as a sandwich spread or vegetable soup condiment. </div>
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<h4>
Ingredients</h4>
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<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_0"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_0" width="100%"> 1 1/4 tsp table salt, divided, or more to taste </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_1"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_1"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_1" width="100%"> 8 oz uncooked whole-wheat pasta, spaghetti or linguine recommended </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_2"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_2"> </span></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_2" width="100%"> 4 1/2 cup(s) fresh spinach, baby variety, washed and dried </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_3"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_3" width="100%"> 2 Tbsp water </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_4"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_4" width="100%"> 1 1/2 tsp olive oil, extra virgin </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_5"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_5" width="100%"> 2 clove(s) (small) garlic clove(s) </td></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_6"></td><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_6" width="100%"> 2 1/2 Tbsp low fat cream cheese </td></tr>
<tr><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_7"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_7" width="100%"> 1 tsp fresh lemon juice, or to taste </td></tr>
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Instructions</h4>
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<li>Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.<br /></li>
<li>Meanwhile, in a food processor or blender, process spinach, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.<br /></li>
<li>Reserve 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot; add cream cheese and stir until melted. Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired. Season with fresh lemon juice and salt, if desired. Yields about 1 1/4 cups per serving.</li>
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Notes</h4>
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<li>Sprinkle with freshly grated Parmesan cheese if desired. And/or stir in some roasted cherry tomatoes (could affect <i><b>PointsPlus</b></i> value).</li>
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</div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com1tag:blogger.com,1999:blog-5769860411813349468.post-88095862730409345572012-04-05T16:25:00.000-07:002012-04-05T16:25:01.160-07:00Hoppy Easter!I saw something similar to these on Pinterest before Valentines Day. I just revamped it for Easter. I used clean and sterlized 16 oz. water bottles. When I sterlized the bottles, I just used very hot water, not boiling as my first attempt shrunk the plastic of the bottles! Each bottles takes a little more than a 12.6 oz bag of M&Ms. I used those little foam pieces you can find at any craft store for the ears. Googly eyes and a poofy tail could be used too if so desired. I made little tags with my niece and nephew's name and scrapped them up a little with a brand and paper flowers. I picked out a a 7/8" springy ribbon to wrap around the bottle and a 1/8" contrasting ribbon to tie the name tags on. Wa-la... done! <br />
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<a href="http://3.bp.blogspot.com/-00xFfE4kKlE/T34oza-vHYI/AAAAAAAAAIs/k3lpG7eQJHU/s1600/IMG_0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-00xFfE4kKlE/T34oza-vHYI/AAAAAAAAAIs/k3lpG7eQJHU/s640/IMG_0297.JPG" width="480" /></a></div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com2tag:blogger.com,1999:blog-5769860411813349468.post-42830533037270207462012-02-24T17:13:00.002-08:002012-02-24T17:19:14.833-08:00I Heart Key LimeThis past summer, my girlfriends and I stopped for drinks before heading to see Bridesmaids. I am a huge fan of anything key lime flavored so when I saw a key lime martini on the drink menu, I was all over it. This drink so did not disappoint. I literally felt like I was drinking the filling out of a pie. <br />
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When I came home, I immediately googled a recipe so I could make it at home. Most recipes I found called for KeKe Beach lime liquer. I searched several liquor stores with no luck. Since then, I kind of put it on the back burner, until I was at the liquor store a couple of weeks ago and I just happened to ask if they carried it. Oh happy joy, they did! <br />
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Now, I get to share with your!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QYohDJ4e2iw/T0g2qjpljjI/AAAAAAAAAIY/F_6aejwICGI/s1600/keylime.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="http://4.bp.blogspot.com/-QYohDJ4e2iw/T0g2qjpljjI/AAAAAAAAAIY/F_6aejwICGI/s320/keylime.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">(Libby Volgyes/The Palm Beach Post)</div><h2 class="kv-ingred">Emeril Lagasse's Key Lime Martini</h2><h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">Graham cracker crumbs, for rimming the glass</li>
<li class="ingredient">2 lime wedges</li>
<li class="ingredient">6 tablespoons (3 ounces) vanilla flavored vodka</li>
<li class="ingredient">1/4 cup (2 ounces) key lime liqueur (recommended: KeKe Beach Key Lime Liqueur)</li>
<li class="ingredient">2 tablespoons pineapple juice</li>
<li class="ingredient">2 tablespoons <a class="crosslink" debug="250 260" href="http://www.foodterms.com/encyclopedia/cream/index.html">heavy cream</a></li>
<li class="ingredient">Ice cubes</li>
</ul><h2>Directions</h2><div class="instructions"><div class="instruction">Pour the <a class="crosslink" debug="9 22" href="http://www.foodterms.com/encyclopedia/graham-cracker/index.html">graham cracker</a> crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve.</div>Combine the <a class="crosslink" debug="222 228" href="http://www.foodterms.com/encyclopedia/vanilla/index.html">vanilla</a> vodka, <a class="crosslink" debug="237 244" href="http://www.foodterms.com/encyclopedia/key-lime/index.html">key lime</a> liqueur, <a class="crosslink" debug="255 263" href="http://www.foodterms.com/encyclopedia/pineapple/index.html">pineapple</a> juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared <a class="crosslink" debug="379 385" href="http://www.foodterms.com/encyclopedia/martini/index.html">martini</a> glass, garnish with a lime wedge and serve immediately.</div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-76927650258544684132012-02-22T12:52:00.000-08:002012-02-22T12:52:02.154-08:00Shamrock Spritz CookiesMy dad is 100% Irish. Every year on St. Patrick's Day, my parents have a party with a full blown Irish spread of Irish stew, corned beef and cabbage, potatoes Kilarney, red skin, and many more yummies. About 10 years ago, I started making Shamrock spritz cookies with a recipe that I recieved years ago from <a href="http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=87807">The Pampered Chef</a>. Every year since then, I am requested to bring them! Talk about yummy, buttery deliciousness!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zyBOCb-haFE/T0VUi2aZ2yI/AAAAAAAAAII/VESRdqJBvXE/s1600/spritz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-zyBOCb-haFE/T0VUi2aZ2yI/AAAAAAAAAII/VESRdqJBvXE/s320/spritz.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td align="left" valign="top"><h1>Classic Spritz Cookies</h1></td></tr>
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<tr bgcolor="#e7e3df"><td align="left" colspan="5" valign="top"> <span class="Body11">Ingredients:</span></td></tr>
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<tr><td align="right" class="Body9" valign="top" width="80">1 1/2 </td><td align="left" class="Body9" valign="top" width="215">cups (375 mL) butter (3 sticks), softened</td></tr>
<tr><td align="right" class="Body9" valign="top" width="80">1 </td><td align="left" class="Body9" valign="top" width="215">cup (250 mL) sugar</td></tr>
<tr><td align="right" class="Body9" valign="top" width="80">1 </td><td align="left" class="Body9" valign="top" width="215"> egg</td></tr>
</tbody></table><!-- divider --></td><td align="center" rowspan="10" valign="middle" width="20"><img height="125" src="http://www.pamperedchef.com/images/recipes_usecare/greyline.gif" width="1" /></td><td align="left" valign="top"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td align="right" class="Body9" valign="top" width="80">1 </td><td align="left" class="Body9" valign="top" width="215">tsp (5 mL) vanilla extract</td></tr>
<tr><td align="right" class="Body9" valign="top" width="80">3 1/2 </td><td align="left" class="Body9" valign="top" width="215">cups (875 mL) all-purpose flour</td></tr>
<tr><td align="left" class="Body9" valign="top" width="80"> </td><td align="left" class="Body9" valign="top" width="215"> Colored sugar or sprinkles (optional)</td></tr>
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<tr bgcolor="#e7e3df"><td align="left" colspan="5" valign="top"> <span class="Body11">Directions:</span></td></tr>
<tr><td align="left" valign="top" width="13"><span class="Body9"><b>1</b>.</span></td><td align="left" valign="top"><span class="Body9">Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)</span></td></tr>
<tr><td align="left" valign="top" width="13"><span class="Body9"><b>2</b>.</span></td><td align="left" valign="top"><span class="Body9">Fit <b>Cookie Press</b> with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough.</span></td></tr>
<tr><td align="left" class="Body9" colspan="2" valign="top"><span class="Body11">Yield:</span> 6-7 dozen cookies<br />
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<span class="Body11">Nutrients per serving:</span> (2 cookies): Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 15 g, Protein 2 g, Sodium 55 mg, Fiber 0 g<br />
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<span class="Body11">Cook’s Tips:</span> Do not use disk #10 for cookies. If using disk #4, see Step 5 in the How to Use section of this use and care. <br />
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<span class="BodySmall11"><b>Variation:</b> <i>Chocolate Spritz Cookies</i>: Increase sugar to 1 1/4 cups (300 mL). Decrease flour to 3 cups (750 mL). Combine flour and 1/3 cup (75 mL) unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs. </span></td></tr>
</tbody></table>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com2tag:blogger.com,1999:blog-5769860411813349468.post-69130961202125666132012-02-20T17:15:00.000-08:002012-02-20T17:47:02.728-08:00It's Mardi Gras!Living in the Detroit area, we generally do not celebrate Mardi Gras. Around these northern parts, we celebrate Fat Tuesday with a little Polish treat called a pazcki.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BZQDPReRCk4/T0LrjCQ7BXI/AAAAAAAAAHo/-lY7YNaINls/s1600/paczki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://1.bp.blogspot.com/-BZQDPReRCk4/T0LrjCQ7BXI/AAAAAAAAAHo/-lY7YNaINls/s320/paczki.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Photo courtesy of the City of Hamtramck Website</div><br />
Paczkis are what you would typically call a jelly-filled donut, but these suckers are made with lard and deep fried to the tune of about 480 calories per luscious one. Growing up in a Polish/Italian neighborhood, every Fat Tuesday, we would preorder and get these little gems delivered from a Hamtrack bakery to my Catholic elementary school. I grew up loving these fattening fried pieces of dough. Fast forward to my adult life, unfortunately, my husband and kids do not share my love for the paczki. I have tried to sway them with different flavors of raspberry, blueberry, custard, lemon, but to no avail! It has been years since I have had one (yes, my waistline thanks me), but I still like to celebrate Fat Tuesday because after all it is the last day to indulge before 40 days of Lenten sacrifice. <br />
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I decided this year, I was going to make an attempt at the traditional Mardi Gras King Cake to celebrate New Orleans style. Here is how my King cake turned out....<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-SpZ_fEvQp-w/T0Lt2d58bAI/AAAAAAAAAH4/yCleCdGufYg/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-SpZ_fEvQp-w/T0Lt2d58bAI/AAAAAAAAAH4/yCleCdGufYg/s320/IMG_0163.JPG" width="320" /></a></div><a href="http://4.bp.blogspot.com/-SpZ_fEvQp-w/T0Lt2d58bAI/AAAAAAAAAH4/yCleCdGufYg/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://4.bp.blogspot.com/-SpZ_fEvQp-w/T0Lt2d58bAI/AAAAAAAAAH4/yCleCdGufYg/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://4.bp.blogspot.com/-SpZ_fEvQp-w/T0Lt2d58bAI/AAAAAAAAAH4/yCleCdGufYg/s1600/IMG_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><div style="text-align: left;" unselectable="on"></div></a><br />
<div class="separator" style="clear: both; text-align: right;"><a href="http://1.bp.blogspot.com/-ieQuRHXasS8/T0LttWIQi_I/AAAAAAAAAHw/MSpsgwGaGds/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ieQuRHXasS8/T0LttWIQi_I/AAAAAAAAAHw/MSpsgwGaGds/s320/IMG_0162.JPG" width="320" /></a></div><a href="http://1.bp.blogspot.com/-ieQuRHXasS8/T0LttWIQi_I/AAAAAAAAAHw/MSpsgwGaGds/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://1.bp.blogspot.com/-ieQuRHXasS8/T0LttWIQi_I/AAAAAAAAAHw/MSpsgwGaGds/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://1.bp.blogspot.com/-ieQuRHXasS8/T0LttWIQi_I/AAAAAAAAAHw/MSpsgwGaGds/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><div style="text-align: left;"></div></a>I used this recipe from the taste of home. It is time consuming because you do have to wait an hour on two separate occasions for the dough to rise. It was so worth the wait. The cake is fabulously delicious!<br />
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<div style="text-align: left;"><span class="fn"><strong><span style="font-size: large;"><u>Mardi Gras King Cake Recipe</u></span></strong></span></div><span class="fn">Remember after the cake has cooled, make a slit in the bottom of the cake and hide the plastic baby. Tradition is the person to find the baby hosts the next Mardi Gras party or bake sthe next King Cake. We have decided that who ever finds it will have a year of good luck!</span><br />
<h2>Ingredients</h2><ul class="ingredients"><li class="ingredient"><span class="amount">1 package </span><i><span class="name">(1/4 ounce) active dry yeast</span></i></li>
<li class="ingredient"><span class="amount">1/2 cup </span><i><span class="name">warm water (110° to 115°)</span></i></li>
<li class="ingredient"><span class="amount">1/2 cup </span><i><span class="name">warm milk (110° to 115°)</span></i></li>
<li class="ingredient"><span class="amount">1/3 cup </span><i><span class="name">shortening</span></i></li>
<li class="ingredient"><span class="amount">1/3 cup </span><i><span class="name">sugar</span></i></li>
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">salt</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">1 egg</span></i></li>
<li class="ingredient"><span class="amount">4 to 4-1/2 cups </span><i><span class="name">all-purpose flour</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">2 cans (12-1/2 ounces <i>each</i>) almond cake and pastry filling</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name"><b class="sIngredient">GLAZE:</b></span></i></li>
<li class="ingredient"><span class="amount">3 cups </span><i><span class="name">confectioners' sugar</span></i></li>
<li class="ingredient"><span class="amount">1/2 teaspoon </span><i><span class="name">vanilla extract</span></i></li>
<li class="ingredient"><span class="amount">3 to 4 tablespoons </span><i><span class="name">water</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">Purple, green and gold colored sugar</span></i></li>
</ul><span class="instructions"></span><br />
<span class="instructions"></span><br />
<span class="instructions"><h2>Directions</h2><ul class="directions"><li>In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). </li>
<li> Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. </li>
<li> Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour. </li>
<li> Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.<b> Yield: </b>2 cakes (12 servings each).</li>
</ul></span><br />
<div class="editorNotes" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pEditorNotes"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblEditorNote"> <b>Editor's Note:</b> This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.</span><a href="http://www.blogger.com/" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lnkDownloadPattern" target="_blank"></a></div><div class="editorNotes" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pLighterVersion" style="display: none;"><strong><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblLighterVersion"></span></strong><a href="http://www.blogger.com/" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_tstLink"></a></div><div id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pnlNutritionalInfo"><div class="NutriFacts"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"><b>Nutritional Facts</b> 1 serving (1 slice) equals 227 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 123 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein. </span></div></div><div class="custComments"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblRecipe">Originally published as Mardi Gras King Cake in </span><a href="http://www.shoptasteofhome.com/Holiday/CBK_HOL,default,sc.html?refurl=510" id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_hypPub" target="_blank">Taste of Home's Holiday & Celebrations Cookbook</a> Annual 2007, p191</div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-79528757562150193212012-02-04T06:32:00.000-08:002012-02-04T06:32:22.838-08:00A Problem, An Inspiration..... Wa-La!I am self-employed and work from home. When I made the decision back in 2004 to work from home, I had to figure out where to set up my office. We live in a three bedroom ranch, so there was not much space for me upstairs. I decided to put my office in our partially-finished basement. Don't let "partially-finished" fool you though. The space where I put my office was paneled with some cabinets and cupboards behind me, but for the most part, the basement was a cold, cinder-blocked, and tile-floored space. <br />
<br />
I spend six hours a day, Monday through Friday in this office. I have been complaining for years about chronic winter sinus infections and how cold I always am. Slippers, sweatshirts, pots of tea, and a space heater never helped. After once again complaining about a sinus infection starting, my friend suggested that my basement was making me sick. Really? Maybe..... Holy crap, I bet she is right. <br />
<br />
I decided that I needed to find a space upstairs to move. I decided the dining room would be the best spot. I had a little corner in there big enough for a desk and it was "protected" enough away from the family room to work if my husband or the kids were home. Here is the space....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yw5BwVwSESI/Ty08-xBrJeI/AAAAAAAAAGk/cxVptHly35o/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yw5BwVwSESI/Ty08-xBrJeI/AAAAAAAAAGk/cxVptHly35o/s320/IMG_0027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After working in this space for a few weeks, I decided that I really missed my corkboard that I used to tack papers too that I need to keep at hand. Problem is the one I have in my office was plain and ugly. I really wanted to maintain my new office space as pretty. I started surfing the web on how to make a fabric covered corkboard. I came across a blog that had the perfect directions on how to do it. So I must thank <a href="http://www.funkyvintagekitchenblog.com/search?q=fabric+cork">April at Funky Vintage Lovely</a> for this tutorial and inspiration. I did mine just slightly different, so I will walk through what I did...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fist this is what I started with....</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pWkT6sSUeYk/Ty0-SIVlTtI/AAAAAAAAAGs/0hhBbEcNivY/s1600/IMG_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pWkT6sSUeYk/Ty0-SIVlTtI/AAAAAAAAAGs/0hhBbEcNivY/s320/IMG_0122.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">See, I told you, plain and ugly corkboard. I wanted to spray paint the wood edges of the corkboard black to make it look more like a frame. I did not tape anything off because I would just be covering the cork with fabric anyway. I needed two coats of black satin spray paint. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aijqKXFoiw8/Ty0-0fHoUrI/AAAAAAAAAG0/vTagHhuuuMQ/s1600/IMG_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-aijqKXFoiw8/Ty0-0fHoUrI/AAAAAAAAAG0/vTagHhuuuMQ/s320/IMG_0124.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><br />
Once the paint was dry, it was time to cut and add the fabric. I used Elmer's Spray Adhesive Craft Bond to attached the fabric to the cork. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XtxG3ztny84/Ty0_RkKevEI/AAAAAAAAAG8/bPO858nX_XQ/s1600/IMG_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XtxG3ztny84/Ty0_RkKevEI/AAAAAAAAAG8/bPO858nX_XQ/s320/IMG_0131.JPG" width="320" /></a></div><br />
Now once the fabric is tacked down to prevent fraying of the fabric and to give it a nice added touch, I bought some pretty curtain ribbon trim which I hot glued arounnd the entire perimeter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DQL0p3DAJNI/Ty0_zbD7qEI/AAAAAAAAAHE/Pn9k5Jkm5t4/s1600/IMG_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DQL0p3DAJNI/Ty0_zbD7qEI/AAAAAAAAAHE/Pn9k5Jkm5t4/s320/IMG_0135.JPG" width="320" /></a></div><br />
Wa-La... the final product ready to hang...<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OS8n8ck9sOQ/Ty1AA11ULmI/AAAAAAAAAHM/CMiTZ4gKPgI/s320/IMG_0134.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And how it looks in my new space....</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7CpiKDFW7-g/Ty1ANTnr_GI/AAAAAAAAAHU/U2Br5KvMv_E/s320/IMG_0133.JPG" width="240" /></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh yes, this is way better than working in the basement!</div><div class="separator" style="clear: both; text-align: left;"></div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-28462116011741692062012-02-02T16:43:00.000-08:002012-02-02T17:46:54.403-08:00"Owl" Take ItSo I decided to stop in at HomeGoods and see what kind of goodies I could find today. I left the store with a new tea cup to add to my collection. I totally fell in love with it because I think this whole owl fad is just a "hoot".<br />
<br />
I know it is not a traditional tea cup in the whole sense of the word, but I am not a coffee drinker and when I drink my tea, I want more than those dainty little cups that the prim and proper drink from at afternoon tea. I drink tea all day and I want a "mug" of it. <br />
<br />
Getting on with it, here she is.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M9uNSdZlPZI/TysvgoQ0qBI/AAAAAAAAAGc/FtaqGmBjwwQ/s1600/IMG_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-M9uNSdZlPZI/TysvgoQ0qBI/AAAAAAAAAGc/FtaqGmBjwwQ/s320/IMG_0111.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
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Is it just sweet? I especially love the rim of owls on the inside. Yeah, I know, so sad that I get completely geeked over something as silly as a mug.Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com2tag:blogger.com,1999:blog-5769860411813349468.post-47711663952338934982012-01-31T14:51:00.000-08:002012-01-31T14:51:53.934-08:00Check.....I completed a project! Whoo Hoo! I really wanted to make a crepe paper wreath for Valentine's Day. After I take my Christmas wreath down, my door is bare until Easter. I decided that I woukd like to make a wreath for every holiday that I don't currently have. I found this super easy crepe paper wreath tutorial on <a href="http://simplesagedesigns.blogspot.com/2010/01/crepe-paper-wreath.html?showComment=1264389966299_AIe9_BGRvtn5oc5dNsWt09HT9akfodJ35lyCzCH8FAbZT-kandnbf2gwxNt8IzM9q0SgB24HiaG54xJKsLFWTWVu1FxAWIAEjPuIWhAMSKqBtdbQiiwMtBbuwguZ_g-M2DK5Y_vhHEAi2kxakFxFDGZIlA72sFB8-nk06Gm_1qkBOXIqy62_IHgFSjFI5CQchOMfDE53Y1QK4TsX6CyrdFPSmKvQoMhJzEJoIUReYp2eV54mTadXJqQ#c3784264074298310757">Simple Sage Designs</a>. I just picked some colors that I prefer and wa-la! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6ufAG_54gLM/TyhvoViAiyI/AAAAAAAAAGE/mWuNAEi_Ttg/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6ufAG_54gLM/TyhvoViAiyI/AAAAAAAAAGE/mWuNAEi_Ttg/s320/IMG_0100.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1rZ6ZToix7I/TyhvzQIOUBI/AAAAAAAAAGM/cvdXW_BYkpU/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1rZ6ZToix7I/TyhvzQIOUBI/AAAAAAAAAGM/cvdXW_BYkpU/s320/IMG_0101.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am thinking about handpainting a wood heart in a filligree pattern for a corner of the the banner, but that will be something I will have to buy onmy next trip to the craft store. </div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-8393892277516732102012-01-28T13:59:00.000-08:002012-01-28T13:59:07.946-08:00Soup's OnWe originally had lots of plans today including a basketball game of Scoop's, some antiquing for me, and a craft project with Doodle in the evening. Plans kinda changed last night when Scoop started puking. Yuck, yuck, yuck. Doodle came home from a sleep over complaining of a sore throat and is now running a slight fever. Flu season stinks! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_Mbhaw2JVYQ/TyRufpkn6FI/AAAAAAAAAFw/4qqPDK01eEc/s1600/IMG_0097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-_Mbhaw2JVYQ/TyRufpkn6FI/AAAAAAAAAFw/4qqPDK01eEc/s400/IMG_0097.JPG" width="300" /></a></div>Since neither one of them has a big appetite, I decided to whip up a pot of vegetable beef soup. It is on the stove simmering as we speak and it smells delish! <br />
<br />
<a href="http://www.food.com/recipe/stacys-favorite-vegetable-beef-soup-148068">Stacy's Favorite Vegetable Beef Soup</a><br />
<br />
<div class="pod ingredients" sizcache="25" sizset="82"> <ul sizcache="24" sizset="84"><li class="ingredient" itemprop="ingredients" sizcache="24" sizset="84"><span class="ingredient" sizcache="24" sizset="85"><span class="amount" sizcache="24" sizset="86"><span class="value">1 1/2</span> <span class="type">lbs</span></span> <span class="name"><a href="http://www.food.com/library/beef-199">beef stew meat </a>, cut into bite-sized pieces </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="89"><span class="ingredient" sizcache="24" sizset="90"><span class="amount" sizcache="24" sizset="91"><span class="value">1 </span><span class="type">tablespoon</span></span> <span class="name">vegetable oil </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="94"><span class="ingredient" sizcache="24" sizset="95"><span class="amount" sizcache="24" sizset="96"><span class="value">3 </span><span class="type">cups</span></span> <span class="name"><a href="http://www.food.com/library/broth-154">beef broth </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="99"><span class="ingredient" sizcache="24" sizset="100"><span class="amount" sizcache="24" sizset="101"><span class="value">3 </span><span class="type">cups</span></span> <span class="name">v 8 vegetable juice </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="104"><span class="ingredient" sizcache="24" sizset="105"><span class="amount" sizcache="24" sizset="106"><span class="value">3 </span><span class="type">cups</span></span> <span class="name"><a href="http://www.food.com/library/water-459">water </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="109"><span class="ingredient" sizcache="24" sizset="110"><span class="amount" sizcache="24" sizset="111"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"><a href="http://www.food.com/library/wine-184">red wine </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="114"><span class="ingredient" sizcache="24" sizset="115"><span class="amount" sizcache="24" sizset="116"><span class="value">1 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/onion-148">onion </a>, finely chopped </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="119"><span class="ingredient" sizcache="24" sizset="120"><span class="amount" sizcache="24" sizset="121"><span class="value">1 </span><span class="type">stalk</span></span> <span class="name"><a href="http://www.food.com/library/celery-216">celery </a>, chopped </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="124"><span class="ingredient" sizcache="24" sizset="125"><span class="amount" sizcache="24" sizset="126"><span class="value">2 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/carrot-213">carrots </a>, peeled and sliced </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="129"><span class="ingredient" sizcache="24" sizset="130"><span class="amount" sizcache="24" sizset="131"><span class="value">2 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/potato-106">russet potatoes </a>, peeled and cubed </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="134"><span class="ingredient" sizcache="24" sizset="135"><span class="amount" sizcache="24" sizset="136"><span class="value">1 </span><span class="type">teaspoon</span></span> <span class="name">minced <a href="http://www.food.com/library/garlic-165">garlic </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="139"><span class="ingredient" sizcache="24" sizset="140"><span class="amount" sizcache="24" sizset="141"><span class="value">2 </span><span class="type">cups</span></span> <span class="name"><a href="http://www.food.com/library/cabbage-210">cabbage </a>, chopped </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="144"><span class="ingredient" sizcache="24" sizset="145"><span class="amount" sizcache="24" sizset="146"><span class="value">1</span> <span class="type">(14 ounce)</span></span> can <span class="name"><a href="http://www.food.com/library/corn-229">corn </a>, drained </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="149"><span class="ingredient" sizcache="24" sizset="150"><span class="amount" sizcache="24" sizset="151"><span class="value">1</span> <span class="type">(14 ounce)</span></span> can <span class="name">cut green beans , drained </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="154"><span class="ingredient" sizcache="24" sizset="155"><span class="amount" sizcache="24" sizset="156"><span class="value">1</span> <span class="type">(14 ounce)</span></span> can <span class="name"><a href="http://www.food.com/library/tomato-151">diced tomatoes with juice </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="159"><span class="ingredient" sizcache="24" sizset="160"><span class="amount" sizcache="24" sizset="161"><span class="value">1</span> <span class="type">(16 ounce)</span></span> package <span class="name">frozen mixed vegetables </span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="164"><span class="ingredient" sizcache="24" sizset="165"><span class="amount" sizcache="24" sizset="166"><span class="value">2 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/bouillon-575">beef bouillon cubes </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="169"><span class="ingredient" sizcache="24" sizset="170"><span class="amount" sizcache="24" sizset="171"><span class="value">2 </span><span class="type">teaspoons</span></span> <span class="name"><a href="http://www.food.com/library/basil-317">dried basil </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="174"><span class="ingredient" sizcache="24" sizset="175"><span class="amount" sizcache="24" sizset="176"><span class="value">1 </span><span class="type">teaspoon</span></span> <span class="name"><a href="http://www.food.com/library/oregano-334">dried oregano </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="179"><span class="ingredient" sizcache="24" sizset="180"><span class="amount" sizcache="24" sizset="181"><span class="value">1 1/2</span> <span class="type">teaspoons</span></span> <span class="name"><a href="http://www.food.com/library/salt-359">salt </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="184"><span class="ingredient" sizcache="24" sizset="185"><span class="amount" sizcache="24" sizset="186"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"><a href="http://www.food.com/library/pepper-337">pepper </a></span></span> </li>
<li class="ingredient" itemprop="ingredients" sizcache="24" sizset="189"><span class="ingredient" sizcache="24" sizset="190"><span class="amount" sizcache="24" sizset="191"><span class="value">1 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/bay-leaf-163">bay leaf </a></span></span></li>
</ul></div><br />
<div class="pod directions" sizcache="24" sizset="194"> <h2>Directions:</h2><span class="instructions" itemprop="recipeInstructions"> <ol><li><div class="txt">Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.</div></li>
<li> <div class="txt">Dump in all the other ingredients and stir well.</div></li>
<li><div class="num">Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.</div></li>
<li> <div class="txt">Add more salt and pepper to taste, if desired, and discard the bay leaf.</div></li>
</ol></span></div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-35340093455131038662012-01-26T12:52:00.000-08:002012-01-26T12:52:27.227-08:00My Top ThreeYes, thanks to <a href="http://pinterest.com/">Pininterest</a>, my creative juices are flowing. I have spent most of my day today trying to mentally organize all the projects I want to do. To feel less overwhelmed, I have made a list of my top three to accomplish in the next week or so. <br />
<ul><li>I am in the middle of planning a dinner party with four of my very close girlfriends. The cooking part is easy. I want my menu to consist of lasagna, with my homemade, fresh noodles, Italian wedding soup, salad, bread, wine, and of course dessert. Dessert may be birthday cake because two of the girls are celebrating birthdays in February. This dinner menu is one I am quite comfortable with, so I can focus my attention of the pretty kind of details. My big plan is to make my table beautiful. In my mind, my color scheme is red and gold. It is, after all, the month of love. I have a gorgeous dining room table and I have gotten out of the habit of using that room for how it was originally intended, so this weekend I have made plans with my friend to go antique and thrift shopping to make the table B-E-A-U-T-I-F-U-L! Some items on my search list are tall glass candy jars with lids to use for my table setting and unique printed red and gold plates. I am hoping for some great finds. </li>
<li>For my second project, my 10-year-old daughter, Doodle is going to be thirlled in helping me with. I have always loved beautiful door wreaths. My goal this year to to make one for every holiday season. First up is this "too cute" Valentine's day wreath. Its a crepe paper wreath that I found on <a href="http://www.alittletipsy.com/2011/01/heart-wreath.html"> Little Tipsy</a>. She has included all of the step-by-step instructions. She even noted that the she made the accessories deattachable so the wreath can be used for other "red" holidays like the Patriotic Holidays and Christmas. Is that not genius!</li>
</ul><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-0GZXtq4Pzo4/TyG3fvYhkGI/AAAAAAAAAFg/nGw0TKYxUvY/s1600/heart+wreath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0GZXtq4Pzo4/TyG3fvYhkGI/AAAAAAAAAFg/nGw0TKYxUvY/s320/heart+wreath.jpg" width="240" /></a></div><ul><li>My third project is to finish the small antique buffet table that I began stripping back in late summer. Once the kids went back to school in September, my days went back to chaos. Since I am in Michigan the weather cooled, I admit the project has been stalled. The table is just sitting in the garage begging for some love. I have to take advantage of the warmer days ahead to complete this project. I could well use this storage is my dining room and it will be a beautiful addition to it!</li>
</ul><div class="separator" style="clear: both; text-align: left;">So, there you have it, that is my top three creative project list. I have tons of other ideas and projects that I have placed on the back burner. I will continue to "pin" my my board to do at a later date. I swear, my new love for Pininterest has simply lit my creative spirit once again, even if I am overwhelmed with all the fantastic ideas!. This blog is my little way of sorting it all out and inspiring me to get it done. </div>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-33485803258152411652012-01-25T15:46:00.000-08:002012-01-25T15:46:00.603-08:00Pin It<span style="background-color: white; color: orange;">With my new found love for Pininterest, I have decided to start blogging again. I am inspired by my family and friends. From craft projects to dinner parties and bunco nights to and decorating, I want to share what I love.</span>Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-50536525181860288072010-04-15T07:46:00.000-07:002010-04-15T08:04:26.085-07:00KumbayaYeppers,<br /><br />Its that time of year...<br /><br />We want to send Doodle away to Girl Scout Camp again this summer. Last year she went to a 3-day camp because it was her first time away at camp. When she came home from camp last year, it was all she talked about. She asked if she could go away for a "whole week next year"<br /><br />Doodle would like to go again with her friend, Anna, who was her camp partner last year. I have been talking to Anna's mom and we found a GS camp about an hour away that sounds perfect. The girls want to go to a program called Camp o' Fun and here is a little description:<br /><br /><span style="color:#33cc00;"><em><span style="color:#ff6600;">For Girls Currently in Grades 3-5<br /><br />Want to do it all? Each day holds a new adventure, you’ll swim, boat, horseback ride, cook out, do crafts, visit the teams course, and try out all the things that make camp fun. This program is designed to give you a taste of camp life. Make new friends while you experience the camp adventure in just one week.</span></em><br /></span><br />Perfect, right? This camp is just up Doodle's alley, but I have a little moral dilemma. Here is the cost of camp....<br /><br /><em><span style="color:#009900;"><span style="color:#ff6600;">Cost: $585.00 per Rate A<br />$345.00 per Rate B</span><br /></span></em><br />Why are there two different rates you ask? Well here is the explanation....<br /><br /><span style="color:#ffffcc;"><span style="color:#33cc00;"><em><span style="color:#ff6600;">A note about pricing: Because families have different abilities to pay for summer camp programs, a voluntary tiered pricing system has been designed for GSSEM 2010 Camp Fees. The fee you pay for each camp session in no way influences the experience your camper will receive.<br /><br />Rate A reflects what it costs to provide a camp experience to your daughter. Please pay this amount if you are able.<br /><br />Rate B is heavily subsidized by GSSEM and is for those families that cannot afford the full cost of camp but are willing/able to pay a significant portion of the fee.</span></em><br /></span><br /></span>The Dilemma: Holy Moley.... Rate A is to me A LOT of money! I was expecting a week camp to be around $300-$400 as her 3-day camp last year was $180.00. All of you know the financial issues LT3 and I have gone through in the last 2-3 years with my work going to electronic medical records causing my work to be cut by 75% and with LT3 on layoff pretty much once a month. Our yearly income has probably been cut by $30,000/year over the last few years. Note that the GSSEM explanation states that this is a VOLUNTARY tiered pricing system.<br /><br />My dilemma is that LT3 and I could probably "swing" Rate A, but it definitely would be a bit hard for us. I know that the $345 would be much easier. There are also "scholarship" programs, but I do not feel that we need to apply for one of those as we can afford to pay for camp.<br /><br />I have never been one to take "handouts' and I am wrestling with this decision. Do you feel I am wrong in choosing to pay $345 rather then the $585? Your honest answers are appreciated!Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0tag:blogger.com,1999:blog-5769860411813349468.post-12957724657567444462010-04-15T06:25:00.000-07:002010-04-15T06:35:34.418-07:00Movin on over....I have blogged on <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Xanga</span> for four years. <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Xanga</span> is a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">ghost town</span>. I feel that I waste my time and energy posting well thought-out blogs for only myself to read. I thought I would try to move my blog here away from my familiar, but lonely surroundings of <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Xanga</span>. Change is good, right. Of course, this is no life altering decision. It will take some time for me to get <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">acclimated</span> to blogging on a new format, but I will get there. I eventually will get around to customizing my layout. In the meantime, I will most like post the same blog in both places. We will see how it goes...<br /><br />Let me introduce myself....<br />I am a 37-year-old wife and work at home <span id="SPELLING_ERROR_5" class="blsp-spelling-error">mom</span> of two, living in Metro Detroit. Live gets pretty interesting around here, come float around with <span id="SPELLING_ERROR_6" class="blsp-spelling-error">Bubblz</span> and her crazy <span id="SPELLING_ERROR_7" class="blsp-spelling-error">rollercoaster</span> life in the "D"Bubblz_in_the_Dhttp://www.blogger.com/profile/01737186204425860078noreply@blogger.com0