I am working on so many big projects right now. After adding a Nanny job to the mix, it has been a struggle to keep all my projects and housework organized!
I made these bulletin boards to hold current project patterns, recipes, etc…
I ordered a 5×18 inch silver magnetic dry erase board on amazon to put next to the calendar. It should fit nicely above the computer and make a great To Do List!
Above the calendar are my new Cleaning Checklists. Now that I am so busy, I find it hard to remember which weekly and monthly chores are already finished. Another great bonus… now Josh will know how to help… even when I’m not around to let him know what hasn’t been finished yet.
I finally worked the green vase Josh gave me on our second date into my decor. Hydrangea suit it well… I think:)
I didn’t make supper tonight, but I tried the bread recipe that has been sitting on the counter for nearly two weeks:)
Pineapple Coconut Banana Bread
Preheat oven to 350. Grease and flour 3 mini loaf pans.
Cream together 1/2 c soft unsalted butter and 1 c sugar. Beat in 2 eggs. Stir in 1 pureed banana and 1/3 c crushed pineapple.
Stir in 1/2 t each baking soda and salt, 1 t baking powder, 1/2 c shredded coconut, and 2 c flour. Pour into prepared pans. Bake 20-30 minutes. (60 – 70 minutes for a full-size loaf) Cool in pans 10 minutes, before turning onto wire racks.
Source Recipe: Jam Hands: Pineapple Banana Bread
I had to leave to get the boys before it was finished baking. Luckily, Josh was able to finish things up for me:)
I finally finished my summer sweater, that I made from the pink cotton/linen blend yarn you gifted me last year! I think it turned out lovely, but I am a bit nervious to wash it. I hope it doesn’t stretch out to much. The pattern is from called the Bliss Top from Kristen TenDyke. It can be purchased from Ravelry.
I made one of our favorites today… with these lovely apricots. I don’t know why, but I find apricots to be a beautiful fruit:)
Honey Apricot Jam
Boil 6 (1/2 pint) jars in a canner 10 minutes to sanitize. Boil lids and bands in a saucepan in a likewise fashion.
Wash, pit, and dice (approx. 3 lb.) 5 c apricots.
Place diced fruit in a stock pot with 1/2 c water, 1/4 c lemon juice, and 4 t calcium water. Cook over medium heat.
Combine 1 c honey and 3 t pectin. Set aside.
Cook fruit to desired tenderness. Mash with a potato masher to partially puree.
Bring mixture to a boil. Stir in honey pectin mixture. Boil hard 1-2 minutes. Ladle into jars. Process jars 10 minutes. Makes 5 1/2 (1/2 pint) jars.
I usually use Low/No Sugar SureJell, in the pink box,
but this time I tried Pomona’s Universal Pectin.
Something new for breakfast:)
Honey Lemon Poppyseed Pancakes
Whisk together 1/2 c each almond milk and greek yogurt, 1/3 c honey, 2 eggs, 1 t vanilla, and 1/2 t lemon extract. Beat in 1/4 t salt, 1 1/2 t baking powder, and 1 1/4 c flour. Fold in 2 T poppyseed. Panfry in ghee. Serve stacked with butter and maple syrup. Makes 1 dozen.
I’ve been making the same BBQ chicken for years. It works in a crock pot or on the stove top. It is good as an entree or on a sandwich. It is a definite staple recipe. I realized just the other day… to my surprise, I hadn’t posted it on the blog yet!
Perfect BBQ Chicken
Place 6 thighs or 4 breast (fresh or frozen) in a slow cooker crock or stock pot. Add 1 c your favorite BBQ sauce, 1/4 c each packed brown sugar and your favorite Italian dressing, and 1 T Worcestershire sauce.
Stove Top: Cook through over medium heat. Cooking time varies depending upon size of cut and whether it is fresh or frozen. In any case, it won’t take more than 40 minutes, but give it a stir and start checking it after just 15 minutes.
Slow Cooker: Two hours on high or four on low.
Shed for sandwiches or serve whole as an entree. Stand 15 minutes before serving drizzled in sauce.
This was my panic dish at the wedding.
What about all the guests who show up that don’t RSVP?
Perfect BBQ Chicken
- 6 chicken thighs or 4 chicken breasts
- 1 c barbecue sauce
- 1/4 c brown sugar
- 1/4 c Italian dressing
- 1 T Worcestershire sauce
- Combine all ingredients in a stock pot over medium heat. Cook through.
- Cooking time varies depending on cut of meat and whether it is fresh or frozen. In any case, it won't take more than 40 minutes, but give it a stir and start checking it after just 15 minutes.
- 2 hours on High or 4 on Low
- Shred for sandwiches or serve portions on a bed of rice as an entree.
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Today, after dropping the boys at school, I made the hour-and-a-half drive to San Antonio, to pick up Josh from an avionics shop. He surprised me with a trip to the San Antonio Garden Center before we made the drive home. What a lovely place to take a slow lazy walk!
This fountain begged to be photographed:)
I took a picture of the Cacti Room because I know how much you enjoy a good Cactus Garden.
This one reminded me of an overgrown caterpillar.
I had no idea agave could get so large!!!
All in all, a lovely way to spend the day:)
I hope the guys like tacos and salsa!
A quadruple batch of taco seasoning fills a half-pint jar.