Last night we got a call from a friend of my daughter. She had found an old doll house at the thrift store that was the perfect gift for her 5 year old niece. It needed curtains.
She is a scrapbooker, so she was going to re-paper the walls and stopped by to drop off the one set of old dirty curtains that were in it.
We went through the fabric stash and the girls found some that would match the paper.
With a bit of help from my daughter,
we got them done in a couple of hours, start to finish.
As a side note, I did fix the wonky seams, I just didn't get a picture. We ran them over and the doll house was cleaned, wall papered and had a few pieces of furniture and new drapes. It is all ready for a little girl to dream.
My daughter and I found this at the bottom of a bag of fabric. I remember buying it about 17 years ago, when she was 3, and then promptly losing it. I think I need an intervention on fabric hoarding...LOL!
I ironed it for about an hour and cut it out.
I found some batting scraps that were the perfect size and pinned it up.
I just did a quick stitch around the pictures and then the outside edge of the pages. DD is so in love with the Rag Quilt texture, she wanted me to leave the page edges open.
Sew it together and square up the pages and...
It's cute under the tree and she says it is going in her cedar chest after Christmas.
She is very good at reminding me that it is the littlest things that can mean the most.
I love olive oil mayo! I ran out in the middle of a yucky rainy day and decided to make my own, instead of going out in the damp. I looked through a few different cookbooks and took the best of each to come up with this recipe.
1 whole egg, 1/2 tsp. salt, 1/2 tsp. sugar, dash of Old Bay Seasoning,
2 TBSP vinegar or lemon juice, 1/2 cup vegetable oil and 1/2 cup olive oil in one measuring cup.
In blender add egg, salt, sugar, seasoning, vinegar and 2 TBSP of the oil.
Pulse 5 or 6 times to blend smooth.
On the "blend" speed, SLOWLY DRIZZLE oil until thick and creamy.
You may have to stop and scrape, once, when it gets thick,
so it will blend the rest of the oil.
Spoon into a jar and refrigerate immediately. It makes a little more than a cup. I don't know how long it will last, because we go through it in a week.
I have made this every Saturday afternoon, lately.
This is a quick recipe and it really is good. I have the bread machine running and the family is excited to have this jam on toast for breakfast.
5 cups green tomatoes, cored and diced in blender 4 cups sugar 1 lg. package Strawberry Jello
Boil tomatoes and sugar in large sauce pan for 20-30 minutes. Remove from heat and stir in Jello for 3 minutes. Put in hot jars or freezer containers and refrigerate or freeze. Note: I used all the green tomatoes I picked that were too small to fry and a bunch of green cherry tomatoes. This was a great way to use the last of the harvest instead of wasting them.
I don't know what else to call these...lol...I just had to use the bananas, so I made this up as I went along. The family isn't thrilled with muffins and they are sick of bread. I am out of baking powder, so cake is out. After these came out of the oven, DD ate them warm with butter and DH ate his as a platform for ice cream. I just ate two squares by themselves and was very happy...lol! Pictures then recipe...
1/4 cup milk
3 eggs, beaten
3 bananas, mashed
2 TBSP syrup
1 tsp vanilla
2 cups flour
1 tsp salt
1/2 cup sugar
1 tsp baking soda
1 cup walnuts, coarsely chopped
Preheat oven to 350. Line jelly roll pan with parchment paper and grease lightly or just well grease the pan.
Mix wet ingredients together in medium bowl.
Sift dry ingredients together in large bowl. Add nuts and stir until coated.
Add wet ingredients to dry ingredients and mix well, like a batter.
Spread in pan and sprinkle with cinnamon sugar, to taste.
Bake for 15 minutes, let cool 1 minute, cut in pan with pizza cutter.