9.23.2009
Not to get all "baby stuff" on you, but.....
9.16.2009
Baby Shower Favors
- Unscented bath salts as well as scented bath salts (pick your fav scent, and check Marshalls or TJ Maxx for really great deals on giant jugs of this stuff- I mixed the two together as the scented ones were a bit overwhelming, so I toned them down with the unscented)
- Glass apothecary jars of various shapes and sizes from Hobby Lobby or Michaels
- Ribbon of your choice (here I used blue in honor of the soon-to-be-born baby boy)
- Plain round white stickers (found these at Office Depot, seriously think they're meant to be yard sale price tags!)
- Stamps of your choice
- Ink pad in color of your choice
So I just mixed the bath salts together to make a lovely smelling mixture, then I filled each of the glass jars with the salts. I finished off the cute favors by gluing a piece of ribbon around the jar (hot glue gun works best), placing a white sticker where the ribbon ends came together, and then stamping the sticker with something cute and fun. That's it! This is an easy way to make super cute favors- perfect for baby showers, wedding showers, birthdays, or any special occasion where you'd like the ladies to leave with something lovely! Have fun!
Chicken Tortilla Soup: Yumm-O!!
- 3 Tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 1/2 of a jalepeno, finely chopped
- 1/2 of a yellow onion, diced
- 1 Tbsp Cumin powder
- 2 cloves garlic, crushed
- 1 Tbsp salt, plus more for seasoning to taste
- 1/4 Tsp Cheyenne pepper
- 1 Tsp Chili powder
- 1 15 oz. can chicken broth
- 4 Tbsp flour
- 3 cups milk
- 1 baking potato, peeled and diced
- 2 ears corn, shucked, and kernels cut off the cob
- 1/2 cup shredded mexican cheese mix, plus more for garnish
- Tortilla strips for garnish
- Diced tomato for garnish
What to do:
Place the oil, chicken, jalepeno, garlic, onion, and all spices in a large soup pot; cook the ingredients until chicken has turned white and cooked almost all the way through. Stir in about a 1/4 cup of the chicken broth; then stir in the flour to form a paste; stir in the rest of the chicken broth and then the milk; stir very well and bring to a boil, stirring constantly; then reduce heat to low. Stir in the potato and corn; simmer for about 10 minutes, then stir in the cheese. Cover and leave to simmer on very low heat for about 20 minutes, or until the potatoes are soft and easily break with the poke of a fork. Stir frequently as to not allow the soup to burn on the bottom. Taste before serving- if it's too bland, add salt until it tastes delicious. Serve with tortilla strips, diced tomato, and shredded cheese on top. Enjoy!
9.05.2009
Dork Alert!
9.04.2009
Heidi, Tim, are you Paying Attention?
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