Friday, June 6, 2025

Coffee Filter Flowers

I'm helping Cathy make paper flowers for her granddaughter's open house next weekend, I've never seen flowers made from dyed coffee filters - they're so pretty!! And really easy. She has a couple others I'll show you after we work on them some more today, in the meantime check out these...

She flattened and stacked 8 filters together, folded in half, in half again, and in half again creating a cone shape. Dip one end in a cup of water dyed with food coloring, then dip the other end into a different cup with another color (she did pink and peach). Open the filters back up and lay on a plate to dry. 

Once they are dry (you can speed up the drying time with a hair dryer) fold the whole stack in half and staple in the middle close to the fold to hold them together. Starting with the top layer, pull a filter up and fluff it into a flower shape, continue with all the layers until you have a pretty, full, ruffly flower.

the underside 



6.6.23: TT poison ivy 
6.6.22: oops, I missed one!
6.6.21: 🔥 week 23

Thursday, June 5, 2025

MSIH: Chicken Piccata Meatballs

I haven't been doing 'my sister is hungry' posts lately - the other day at the store buying ingredients to make these chicken piccata meatballs I had the thought that I haven't made her meals to review in a long time so I bought extra supplies and delivered this meal to them the other day. I followed the recipe as written other than I doubled the sauce, so am just copy and pasting the recipe found at the mediterranean dish. Here's what she had to say:


When my sister asked if I was interested in “my sister is hungry” it was an emphatic YOU BETTTTTTTT!!! What a coincidence- her sister IS actually hungry!!

For the revival of me getting free (usually) delicious dinners my sis brought over chicken meatballs (not the official name I’m sure) and some sauce.  The directions were VERY complicated- aka heat the sauce and put the meatballs in them until cooked. HAHAHA.  She was even gracious enough to brown these meatballs first.  LOVE THAT FOR ME!  Haha..

So .. these meatballs were GREAT.  So so good.  My husband was not as enamored with the sauce but that isn’t fair because he doesn’t like lemon.  I however do like lemon so found this sauce delicious.  Only negatives are I couldn’t get it to “stick” to the noodles so might have liked it a little thicker because I really liked the taste of it so wanted more of it.  I’m sure that isn’t the point of the sauce tho so that is probably not a very smart comment. LOL.

The meatballs were shockingly light.  Not like a beef meatball at all.  And what I loved was that they were also not greasy in any way like a beef meatball.  I’ve never had a chicken meatball before so maybe that’s how they all are but it was delicious.  Side note, whatever coating she had on them was also fantastic.

 

Thanks sister for the dinner! 

The husband gave it a 7 for the simple fact it had lemon.  For me it was a solid 8 ½.  I’m guessing this isn’t in my skill set so can’t probably commit to making it again. 😉



Jill here ~ Dave and I loved these meatballs! I also served them with pasta and she's right that there's not a lot of sauce as written. The recipe is meant for the sauce over the meat, and even tho I doubled the amounts I still would like more! It's delicious. 


CHICKEN PICCATA MEATBALLS


  • 1 pound ground chicken
  • 1 egg
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
  • 5 garlic cloves (divided)
  • 3/4 bunch parsley, leaves chopped
  • 1/2 cup breadcrumbs (divided)
  • Kosher salt and black pepper
  • Extra virgin olive oil (about 1/2 cup)
  • 2 tablespoons butter or ghee
  • 2 large lemons, 1 zested, both juiced
  • 1/2 cup dry white wine or chicken broth,
  • 1/4 cup capers, drained and rinsed

Instructions
 

  • Season the chicken: In a medium bowl, add the chicken, egg, Italian seasoning, paprika, 2 minced garlic cloves, 1/2 of the chopped parsley leaves, and 1/4 cup of the breadcrumbs. Add a big pinch of kosher salt and black pepper (about 1/2 teaspoon each) and a drizzle of olive oil. Mix to combine.
  • Bread the meatballs: Onto a large plate, spread the remaining 1/4 cup breadcrumbs.
  • Shape the meatballs: Form the chicken mixture into small balls (about 1 heaping tablespoon each). Roll them in the breadcrumbs to coat.
  • Sear the meatballs: Into a large nonstick pan set over medium heat, add enough olive oil to coat (about 3 tablespoons). Once the oil begins to shimmer, arrange the meatballs in a layer without touching. Sear, turning until each side is golden brown, about 3 minutes per side. (You do not need to fully cook the chicken meatballs at this point, they will finish cooking in the sauce.) Transfer to a plate lined with paper towels to drain.
  • Make the sauce: Leaving any leftover chicken fat in the pan, add 3 tablespoons of olive oil and the ghee or butter. Stir over medium-high heat until melted, then add the garlic. Stir until fragrant, then add the lemon juice, white wine, and capers. Season with salt to taste, then ring the sauce to a boil.
  • Finish the meatballs: Turn the heat to low and nestle the meatballs back in the pan. Toss or spoon a bit of the sauce on top. Cover and simmer until the meatballs are cooked through and are no longer pink in the center, about 5 minutes.
    Serve: Sprinkle on the lemon zest and remaining chopped parsley (about 2 tablespoons). Serve hot, with plenty of piccata sauce spooned over top.




6.5.24: sheet pan pork tenderloin with potatoes and spinach 

6.5.23: pet memorial album 

6.5.22: 🔥 week 23

Wednesday, June 4, 2025

Tomato Goat Cheese Gnocchi

I had a log of goat cheese that needed to be used before it expired so I googled for recipes and found this one that sounded good, and looked easy - and it ended up being both of those things! We had this as a side with grilled chicken and a salad, but it could be a meatless main dish for sure. I left out the onion because Dave doesn't like, but I sprinkled in a little onion powder for flavor; I didn't have fresh basil so added dried along with the Italian seasoning and red pepper flakes. The gnocchi cooks right in the sauce so this is a one-pot dish - I thought about just using jarred pasta sauce but I think that would have been too thick for the gnocchi to cook properly but I might try that in the future if I don't have canned tomatoes, maybe adding a little broth to it. We really liked this recipe - I'm just copy and pasting from the original source found here at saltedlavender. 



Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1 (14 fluid ounce) can crushed tomatoes
  • 3/4 cup chicken or vegetable broth
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon Italian seasoning
  • 1 pound uncooked potato gnocchi
  • 4 ounces goat cheese or to taste
  • 1 small handful fresh basil torn or sliced thin
  • Salt & pepper to taste
  • For serving: freshly grated parmesan cheese, fresh bread optional

Instructions

  • In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).
  • Stir in the garlic and cook for 30 seconds.
  • Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi. Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.
  • Stir in the goat's cheese and basil. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese if desired. I also recommend serving this with a thick slice of fresh bread as it has a lot of sauce!


    6.4.23: 🔥week 23


    6.4.19: tip-sy tuesday: sorting socks









Tuesday, June 3, 2025

June Challenge (6-6-6)

Well May's challenge to get 225 minutes in per week was a bust for me. Life and my procrastinating got in the way and I did not reach my goal. That's ok, I'm shaking it off and moving forward to June. I thought about re-doing May's challenge but that's no fun - I am going to do another exercise challenge tho, not letting myself totally off the hook hahah.

I just read about the 6-6-6 challenge and I'm going to give that a go. Here's some info I found:

“The 6-6-6 walking workout is a trending routine that involves walking for 60 minutes a day, either at 6 a.m. or 6 p.m., with a 6-minute warm-up and 6-minute cool-down built in,” explained Matt Dustin, an NASM corrective exercise specialist and certified Precision Nutrition coach at Garage Gym Reviews. “The idea is to make walking part of your daily rhythm while giving your body time to ease into and out of the effort.” During a brisk, 60-minute walk, you can log around 5,500 steps, getting you more than halfway to the gold-standard goal of 10,000 steps per day.

Whether on a walking pad, your favorite hiking trail, or your go-to neighborhood loop, there are no rules or guidelines on how you carry out the workout other than the time of day and a timed warm-up and cool-down. While 6 a.m. or 6 p.m. may sound too early or late—depending on whether you’re a night owl or an early bird—the time options are intended to lower the chances of procrastination and allow you to fit it around your busy schedule.

As for the warm-up and cool-down, Dustin recommends not overthinking it. To loosen up your body, mobility exercises like arm circles and leg swings (stand sideways next to a wall, holding onto it for balance with your hand closest to it, and swing the opposite leg forward and back like a pendulum) will do the trick, while the cool-down can look like post-workout stretches to help your hamstring, calf, and quad muscles recover. 

VERDICT:

If you want to build consistency and give your physical and mental health a reliable pick-me-up without needing equipment or a gym, the 6-6-6 workout checks out. “Walking is one of the most sustainable forms of exercise, and this version helps you structure it into your daily life in a simple but effective way,” Dustin said. That said, since the Office of Disease Prevention and Health Promotion’s Physical Activity Guidelines for Americans recommends at least 150 minutes of moderate-intensity aerobic activity along with a minimum of two days of muscle-strengthening exercises every week, it’s best to incorporate some weight lifting two to three times per week to round out the 6-6-6 routine. Better yet, make it a habit stack and try weighted walks.

If you don’t have a full 60 minutes to commit, break it up however you can (think: two 30-minute walks or six 10-minute strides). As with any workout, for the 6-6-6 challenge to be worthwhile, it has to be realistic, consistent, and sustainable for you. The moment it becomes a stressor rather than something that fills your cup, you’ve lost the purpose, and you’re not going to maintain it long-term. 6-6-6 walking challenge or not, prioritize joy and put your best foot forward.

info found here

I get up early in the morning but I don't see myself consistently walking at 6 am, so my plan will probably look more like 7-6-6. I'm thinking that for 4 days a week, and 2 days of cross training and weights. June is going to go much better for me, I'm sure of it!! Who's with me? 


6.3.24: half-squares triangle quilt part 3


6.3.23: words


6.3.22: 30-day arm challenge

6.3.21: peanut butter cheese ball

6.3.20: MSIH: banana oatmeal cookies




6.3.16: amazing (Legends) race (kid party idea)


Monday, June 2, 2025

Paring Down (without getting rid of everything!)

Well I just took an unplanned vacation from blogging didn't I?!! Not for any good reason other than I just got busy and time got away from me; also my wrists are still recovering from the carpal tunnel surgeries and I haven't really been able to craft. But I'm getting there and will start posting again! 

One project that took up a lot of my time started after I read about paring down clothes. I love articles about minimizing my wardrobe (or anything) - some day I'm going to attempt a capsule wardrobe - but for now I saw something about paring down so there are less clothes to choose from, but instead of getting rid of them I could just store them out of sight and rotate them back in as needed. This was an a-ha moment for me, especially since I still like and want to wear most of my clothes, I just don't need to have them all in my face and space! You've heard of the 80/20 rule right, that we wear about 20% of our clothes regularly and the other 80% goes mostly unworn? So why do I store 80% of clothes jammed in my closet that I'm not wearing? 

I love the idea of removing a lot of the clothes in my closet so I will focus more on wearing what's left. I picked out some items that I'll wear until I'm either tired of them or they wear out, and packed the rest into big clear totes that I'm storing in another closet. When I want to run out and buy something new I'll shop the totes in my house instead. Example - for real I have at least 15 pairs of jeans, but I like them all and don't want to get rid of them. So I picked one pair of skinnies, one pair of boyfriend, one pair of flairs, one pair of dark dressier ones. Now I will wear the 4 pairs in my drawer more often instead of wearing all 15 pairs once in a while and storing them all crammed in the drawer. 

I haven't done my nicer hanging clothes but that's next - I don't need to get dressed up very often but I have a whole long rod full of dressier clothes. I'll pick a couple nice blouses and pants, a dress or 2, a couple skirts, a couple dressy sleeveless shirts and pack up the rest - ahhhhhh just the thought of not looking at all the clothes gives me such a contented feeling haha!! Can't wait. 

Obviously this idea only works if you have a place to store a large chunk of your wardrobe - I have a guest room closet that is mostly unused so that's my solution. Also I had to make sure what I was removing from my closet to store for later were things I really wanted to wear in the future, be careful about not packing away things you don't actually like or want to keep just to get it out of the closet. Make the decision to only keep what makes you happy and you'll look forward to seeing again when it's time to rotate things back into your current wardrobe. 

6.2.24: 🔥 week 22

6.2.23: MSTI: coffee chiller

6.2.22: baked donuts

6.2.21: yeti gift 

6.2.20: tip-sy tuesday: whipping egg whites


6.2.19: 🔥week 22


6.2.18: message box


6.2.17: outfit tip - full pants with t-shirt


6.2.16: tomato container garden



Tuesday, May 27, 2025

Tip-sy Tuesday: filter snack holder

I learned this tip from someone on my golf league years ago and I still do this all the time. When I first started golfing we would bring snacks every week, usually trail mix or something like that and just reached into the bag to grab a handful. Then we golfed with someone who had snacks on their golf cart but put them in a basket-style coffee filter and then put the filter into a cup holder. Genius, really. Hahaha, I even do this when I'm grabbing a snack at home and am too lazy to dirty a dish - the sides of the filter keeps the food and crumbs contained and not all over the couch (or sheets when I'm really being lazy and need to eat in bed while finishing yet another book!). 

I don't have a picture of this, but I'm pretty sure you don't need one. Put the snack in a filter - it'll stand alone if you're snacking on the couch, or it'll fit in a cup holder on a golf cart. 

This is what a basket coffee filter looks like:


Obviously you're limited to what will fit in the filter, but I put a good-sized handful of SunChips in a filter last night and had more than enough to keep myself from having to get another filter full hahaha. 


5.27.24: memorial day

5.27.23: words

5.27.21: firecracker meatballs







5.27.17: travel blog - Scotland

5.27.16: berry topping


Tuesday, May 20, 2025

Tip-sy Tuesday: Orchid "Vitamin"

I have an orchid plant that I've managed to keep alive and, with no help from me, even grew new flowers 2 years ago. I love plants but orchids are scary and all I've done is give it a little water once a week and starting in the spring I've been fertilizing it every other week with commercial orchid food - it didn't bloom last year but I have hopes this year we'll see them again. I just read this tip (I can't remember where I found this, maybe BHG?) and I'll add this to my bi-weekly orchid care:

Give your orchid a nutritional boost by spritzing its leaves during the growing season with a mixture of 2 tablespoons of Epsom salt to a gallon of water. The magnesium and calcium in the Epsom salt encourage the leaves to make more chlorophyll. "It's like a vitamin for your plant"

Note: I do not have one of those little spritzer mister things you see people who know what they're doing using on their orchids - I'll just put some of the solution in a small spray bottle and turn it to mist as best I can! 


5.20.24: thru the years

5.20.23: words

5.20.22: oreo cupcakes

5.20.21: chicken tamale casserole

5.20.20: miracle pork chops 

5.20.19: how to make bias tape

5.20.18: cruising Norway to Sweden

5.20.17: mini pies

5.20.16: square foot gardening


 

Monday, May 19, 2025

Fingerprint Flower Vase

Georgie made these for Mother's Day (I'm sure she had a lot of help!) and they were thoughtful enough to make Grant one as well (Great Aunt = Grant!). I love that the flowers are her fingerprints, isn't it super cute?!! She picked out the flowers herself, Mickey said George wouldn't leave Hobby Lobby without the weird little round flower thing in addition to the daisy LOL. 

I put it in my round spinning tray next to my bathroom sink, makes me so happy to look at it every day! Love. 





5.19.24: 🔥 week 20

5.19.23: MSTI: mustard pretzel pork

5.19.21: spaghetti squash lasagna

5.19.20: tip-sy tuesday: freezing food

5.19.19: 🔥 week 20

5.19.18: lime fingernail tip

5.19.17: mason jar flag

5.19.16: creamy mustard salad dressing


Sunday, May 18, 2025

🔥 Around the Campfire (week 20)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

5/11: 🔥 week 19

5/12: ham and veggie soup

5/13: TT transporting hanging clothes

5/14: macrame owl v2

5/15: thru the years

5/16: thru the years

5/17: words (cutie pie)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)


Sincerely ~

Jill
camp counselor