February Challenge (one thing a day)

My challenge for January was to cut out obvious sugar, I'm happy to say that wasn't a hard one at all for me -although it did stop me from the random piece of candy that I wouldn't have thought twice about and ate without even noticing! So even though it wasn't hard it was still a good reminder to pay attention to what I'm eating.

For February I'm going to challenge myself to get rid of one thing a day in the never-ending strive for having less stuff and clutter. It will be a little harder than it could have been since I've been cleaning out closets lately and have donated quite a bit - but I'm sure I can easily find 28 things to toss, throw, recycle, or give away! 

1.31.24: avgolemono soup 

1.31.23: TT Chinese take out container tip

1.31.22: Miss Lori's valentine wreath

1.31.21: 🔥week 5

1.31.20: napa (cabbage) salad

1.31.19: wire scottie overhaul

1.31.18: Tesha's Texas Caviar 

1.31.17: hair bump trick

 
1.31.16: pretzel hugs 

Bourbon Glazed Salmon

I'm really picky when it comes to salmon - I know how good it is for me and try to eat it often but it just isn't my favorite thing. My 2 favorite ways are with (1) salmon seasoning and (2) bbq sauce, which is weird I get it but it's delish! So when I found this recipe for bourbon glazed salmon I thought it might be one more go-to recipe - yes it's good, but I still prefer the bbq sauce haha. I'm still sharing this recipe tho because for regular people who like salmon I think you'll like this one - the glaze flavor is good, and the technique of wrapping in foil to bake it was something I hadn't done before and I like to experiment. I followed the recipe exactly but our salmon was no where near done enough for me at the 18 minute mark so I opened the foil packet and put it back in the oven for a few more minutes until it was cooked thru (the only way I can eat it, again I know that's not normal hahah. 

Click here for more pics and info, recipe found at well plated.

• ½ cup bourbon
• 2 tablespoons pure maple syrup 
• 2 tablespoons brown sugar 
• 1 tablespoon Worcestershire sauce 
• 1 tablespoon low-sodium soy sauce 
• 1 clove minced garlic
• ½ teaspoon apple cider vinegar 
• 1 2-pound side of salmon 
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper 
• chopped green onions, optional 

 

• 1. In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
  
• 2. Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
  
• 3. Place the salmon on top of the foil. Sprinkle with the salt and pepper. Rub to coat, then brush the glaze all over the top. 
  
• 4. Drizzle on any extra.
  
• 5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  
• 6. Bake the salmon on the center rack for 15 to 18 minutes, until the salmon is almost completely cooked through at the thickest part but still has several minutes to go. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  
• 7. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).
  
• 8. Change the oven setting to broil, then return the fish to the oven, placing it on the upper third rack. Broil for 3 to 4 minutes, until the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. You also can use an instant read thermometer inserted at the thickest part of the fish; fish is cooked at 145 degrees F (I like to pull mine out a few degrees early, then let it rest a few minutes so that the carry over cooking allows it to reach temperature).
  
• 9. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  
• 10. To serve, cut the salmon into portions. Enjoy hot, with a sprinkle of green onions as desired.
  

  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • Leftovers would be delicious on a salad or mixed with rice, pasta, or eggs. 
  • BOURBON TIPS: Any mid-range bourbon that you enjoy drinking is great here! A few of my go-tos are Bulleit, Maker’s Mark, Buffalo Trace, and Four Roses.
  • TO MAKE WITHOUT BOURBON: A similar liquor like rum or cognac will also work here. If you prefer to make a non-alcoholic version of this glaze, you could try substituting 1/8 cup of apple cider vinegar plus 1/2 cup apple juice in place of the bourbon.

1.30.24: tt aluminum foil hack 

1.30.23: origami heart

1.30.22: 🔥 week 5

1.30.21: creamy chicken soup

1.30.20: tbt cardinal salad

1.30.19: chocolate mint crackles

1.30.18: baked ham and cheese sliders (and other Super Bowl ideas)

1.30.17: heart cork wreath or trivet

1.30.16: sweet sunrise mocktail

Office Update with removable wall paper

I showed you how I changed up my craft room (click here to see that post), the other thing I did in the space is put my office in the upper area where I used to have craft supplies and tables (click here to see what it used to look like). My office/craft room is over the garage in what used to be the attic, it is 2 rooms with 2 steps between them - the craft room is in the lower area and now my office is in the upper. I love having my desk and crafts together, so much more convenient for me since I combine the two things so often. 

So far the only downside is that my desk faces a very steeply angled wall (I'm directly under the roofline) and staring at a gray wall was so boring - I found this fun removable wallpaper and hung it just over the desk, not the rest of the room, so it sort of defines the 'work' space. I took it all the way to the floor but left about a foot of wall showing at the top - since the wall angles all the way to the ceiling it also functions as ceiling and I didn't want the paper to make it feel like it was closing in over top of me, not sure if this is too weird but it's removable so if I get tired of it I'll just pull it off. I'm really enjoying my new spaces! 

1.29.24: 3D paper heart

1.29.23: 🔥 week 5

1.29.22: thru the years

1.29.21: air fryer avocado

1.29.20: lemon rosemary chicken (starting with a pre-cooked rotisserie chicken, easy!)

1.29.19: curly willow branches

1.29.18: folded paper pouch

1.29.17: creamy roasted tomato soup

1.29.16: homemade playdough

Tip-sy Tuesday: Valentine's Cake Decorations

I saw this inspiration photo on Michael's website and love this idea for decorating a Valentine's day cake - or use this idea for any holiday or party cake - they topped a frosted layer cake with decorated sugar cookies and I love how this looks. Totally stealing being inspired by this cool idea!  

It doesn't have to look exactly like their cake, just adapt the idea to suit your needs/wants/skill set. I'm definitely inspired by the idea to place decorated cookies and sprinkles on top. Remember if you frost with buttercream frosting it sets up pretty fast and if you don't add the sprinkles right away they won't stick! 

Click here for the Michael's site with instructions and details. 

1.28.24:  🔥 week 4

1.28.23: coconut rice

1.28.22: thru the years

1.28.21: old fashioned ham salad

1.28.20: TT microwaving tip

1.28.19: DIY glass cleaner

1.28.18: salsa verde pork enchilada casserole

1/28/17: mimosas

1/28/16: guest room tips (organizing and getting ready for guests)

Corn Chowder

I've made corn chowder before but haven't seen this method of boiling the cobs with the stock and thought I'd give it a try. Not sure how much flavor it added and if it would be just as good without that step, but it really didn't add much time so if you're using fresh corn on the cob you might as well add the cobs to the stock! Most of the time I make corn chowder using frozen corn though and always like it just fine - so if you can find fresh corn in January I'd give it a try just to say you did hahah, or the rest of the time replace the fresh with frozen and skip the cob in the stock step. The flavor is really good - I did change a couple things (omitted the whole seeds and peppercorns and added thyme leaves, and added diced celery along with the onions. I know I took a picture of the finished chowder but can't find it in my files anywhere! I'll update with a picture the next time I make it. In the meantime, I found this recipe at serious eats and they have lots of photos and more information. 

6 ears corn, husks and silks removed

1 1/2 quarts low-sodium canned or homemade chicken or vegetable stock

1 bay leaf

1 teaspoon whole fennel seeds

1 teaspoon coriander seeds

1 teaspoon whole black peppercorns

4 tablespoons butter

1 medium onion, finely diced (about 1 cup)

2 medium cloves garlic, minced

3 tablespoons flour

1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)

2 cups half-and-half

Kosher salt and freshly ground black pepper

Sugar

3 green onions, finely sliced

DIRECTIONS:

Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. 

Repeat with remaining cobs and reserve kernels and cobs separately.

2. Use the back of a knife to scrape corn cobs into a medium saucepan to collect 

   any milk left in the bases of the kernels. Break corn cobs in half and add to 

   saucepan. Add chicken or vegetable stock, bay leaf, fennel seed, coriander 

   seed, and whole black peppercorns. Stir to combine. Bring to a boil over high

    heat, reduce to just below a simmer, and let steep for 10 minutes. Strain

    through a fine mesh strainer and discard cobs and spices.

3. While stock infuses, melt butter in a separate 3 quart saucepan over 

   medium-high heat. Add onions, garlic, and corn kernels, and cook,

    stirring frequently, until onions are softened and kernels are tender, 

   about 7 minutes. Reduce heat if butter begins to brown. Add flour and 

   cook, stirring constantly, for 1 minute.

4. Stirring constantly, gradually add infused corn stock, letting mixture come 

   to a simmer. Add potatoes and 1 teaspoon salt. Let simmer, stirring occasionally,

    until potatoes are tender, about 10 minutes. Add half and half and stir to 

   combine. Soup may look broken with melted butter floating on top at this stage.

5. Transfer 1/4 of soup to a blender and blend on high until smooth, about 1 minute. 

   Return to pot and whisk to combine. Alternatively, use a hand blender to blend

    in the pot until desired consistency is reached. Season to taste with salt,

    pepper, and sugar (with very fresh picked corn, sugar should not be necessary). 

   Serve immediately, sprinkled with sliced scallions, or chill and serve cold. 

   (Once chilled, you can adjust the texture by whisking in water a tablespoon

    at a time until desired consistency is reached.)

 found here at serious eats

1.27.24: words

1.27.23: coconut rice with shrimp

1.27.22: thru the years

1.27.21: galumpkis (stuffed cabbage rolls)

1.27.20: Mason jar cork jar (DIY not DUI)

1.27.19: 🔥week 4

1.27.18: words ~ your story

1.27.17: slime

1.27.16: displaying recipes

🔥 Around the Campfire (week 4)

Dear Campers ~ 

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

Posts ~

1/19: 🔥 week 3

1/20: craft room update

1/21: TT how to pipe Christmas tree and wreaths

1/22: spinach cheese pinwheels 

1/23: cranberry paloma cocktail

1/24: penne alla vodka, updated 

1/25: words (turn up)

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

1.26.24: crockpot chicken and dumplings 

1.26.23: ham salad v.2

1.26.22: thru the years

1.26.21: TT separating cabbage leaves

1.26.20: 🔥 week 4

1.26.19: Ron's Mom's dinner (aka 'the okra dish')

1.26.18: Brooke made gemstone soap

1.26.17: Valentine heart garland

1.26.16: honey lime dressing

   

1/25 ~ Words

1.25.24: safety pin bead bracelet

1.25.23: chipotle bbq meatloaf

1.25.22: thru the years

1.25.21: beaded mask leash

1.25.20: cauliflower parmesan 

1.25.19: spirit gloves (sew pompoms onto glove fingertips)

1.25.18: anniversary card

1.25.17: Kyle's sausage stuffed acorn squash

1.25.16: stamped floor mat

Penne Alla Vodka (Update)

I posted this in '20 without photos, I made it again the other night and remembered to snap a pic this time. I updated the original post but then decided I'd share it again but it's so good, and so easy. We love this one.

From 11/30/20:

I love cookbooks and it's very hard for me to not collect them - I finally ran out of room in the cabinet and had to pare down (just enough so what I kept fits easily in the space allotted to them!). One that I kept, no questions asked, is actually the first cookbook I got as an adult (I say as an adult because chances are I even had cookbooks as a kid but they didn't transition to 'real-life' with me), it's the 'Glamour's Gourmet on the Run: a Busy Woman's Guide to 30-minutes meals and effortless entertaining'. Yes it's a long title haha but pretty much every recipe I've made from this book is good.

I know you don't care about my old 80's cookbook story LOL but I told you anyway. 

I posted the Ina Garten recipe for a different tomato/vodka sauce that Al made us a while back (which is really good, click here for that recipe) and now I'm sharing the one that I've been making forever - well, since 1987 anyway - it's beyond simple to make and much quicker than Ina's version. It has ham and peas in it - which may or may not be traditional in penne alla vodka, I have no idea, but either way this is really good and one of our favorites.

PENNE ALLA VODKA ~

• 1 (16 oz) pkg. penne, cooked according to label directions
• 1 medium onion, diced
• 4 T. butter
• 1 (16 oz) can tomatoes, drained
• 1 (8 oz) can tomato sauce
• 2/3 cup vodka
• 1 cup heavy or whipping cream
• 1/4 lb. ham, diced
• 1 cup frozen peas, thawed
• 1/4 to 1/2 tsp. crushed red pepper flakes
• grated parmesan cheese

Cook pasta according to label directions. In the meantime, melt the butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes. Add tomatoes and tomato sauce. Add vodka; cook 5 minutes. Blend in cream; heat to boiling. Add remaining ingredients except cheese and heat through. Toss with hot drained pasta. Serve with grated parmesan cheese. Makes 6 servings. 

sorry I don't have a picture - I was going to copy someone else's photo hahaha but just use your imagination and picture penne coated in a creamy pinkish tomato sauce with ham and peas and you'll have an idea what it looks like! Next time I make this I'll remember a photo and update later...oh, and for all you non-pea and/or ham lovers - you can totally leave them out. 

2025 update: I finally remembered to take a picture! 

So easy - I usually leave out the onions because Dave doesn't like them, 
but let's not tell him I sprinkle a little onion powder in with the tomatoes.
After boiling the tomatoes and vodka you just add the cream to make the
sauce, that's it! Also, I like lots of sauce so I only add 1/2 box of cooked penne
to the entire amount of sauce. 

1.24.24: copycat in n out animal style fries

1.24.23: TT - laundry symbols

1.24.22: thru the years

1.24.21: 🔥week 4

1.24.20: candy cane hearts

1.24.19: DIY body wash

1.24.18: side table re-do

1.24.17: egg and avocado toast

1.24.16: citrus scented lamb stew 

Cranberry Paloma Cocktail

We made these cranberry palomas for New Years Eve, after the Christmas punch the week before that I wasn't a fan of I liked this one wayyy more.  Not too sweet and nice flavor, some of us did vodka instead of tequila and those were great as well.  The recipe calls for a sugared rim and fresh grapefruit and cranberries but we skipped that it was still great. I'll give you the actual recipe I found at delish, I forgot to take a pic but you can pretty much imagine what this will look like - pale cranberry colored cocktail over ice. It would look prettier with the fresh grapefruit twist and cranberries, but we didn't feel like we missed much and saved time sugaring the rim and cutting up fruit... I probably should have planned better and did the prep work beforehand so they'd be prettier, but I waited until I was mid-cooking to remember we had cocktails hahah. 

Click here for the original post found at Delish, along with pictures. 

Ingredients:

• granulated sugar, for rim
• 1 grapefruit wedge
• ice
• 2 1/2 oz. cranberry juice cocktail
• 2 oz. blanco or reposado tequ9ila
• 1 1/2 oz. fresh grapefruit juice
• soda water, for topping off
• grapefruit twist and fresh cranberries, for garnish

Directions:

1. Pour some sugar onto a small plate. Rub one side of a Collins glass with grapefruit wedge, then dip into sugar, turning to coat.

2. Fill prepared glass with ice. Add cranberry juice cocktail, tequila, and grapefruit juice. Top off with club soda and gently stir with a bar spoon, Garnish with grapefruit twist and cranberries. 

1.23.24: TT copycat in-n-out spread

1.23.23: deck planter box

1.23.22: 🔥 week 4 

1.23.21: cord mask leash

1.23.20: tbt southern spoon bread

1.23.19: buttermilk drop biscuits (apparently not like Dave's mom used to make, insert eyeroll)

1.23.18: attempting to organize my life

1.23.17: heart and Scottie string art

1.23.16: Dave's cosmopolitans

Spinach Cheese Pinwheels

I had leftover puff pastry from making the salmon wellington and beef wellington, this recipe is printed on the box of Pepperidge Farm puff pastry and I had the other ingredients so made these as a side to our steak the other night - simple to do, something different for dinner, and taste great! These would be really nice appetizers as well - the recipe makes 20 pinwheels which was about 14 more than we ate for dinner hahah. I refrigerated the leftovers and popped them in the toaster oven to reheat over the next couple days and they held up well. 

Here is the recipe as printed on the box - I used mozzarella cheese, omitted the green onion but added a little onion powder along with the garlic powder. I microwaved fresh spinach, cooled and squeezed out as much liquid as possible. 

• 1 egg
• 1 tablespoon water
• 1/2 cup shredded Muenster cheese or mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 green onion, chopped (about 2 tablespoons)
• 1/8 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 1/2 package of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Brush the pastry sheet with the egg mixture.  Top with the cheese mixture and spinach.  Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.  Brush the slices with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

TIPS

For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

For Pesto Swirls, omit all ingredients but the flour and the puff pastry.  Unfold the pastry sheet as directed above.  Spread 1/2 of an 8-ounce package cream cheese, softened, on the pastry sheet to within 1/2 inch of the edge.  Top with 3 tablespoons pesto sauce and sprinkle with 1/4 cup finely chopped walnuts.  Brush the edge of the pastry sheet with water.  Roll up the pastry and proceed as directed above.

For Ham & Broccoli Swirls, omit the spinach, cheeses, onion and garlic powder.  Unfold the pastry sheet and brush with the egg mixture as directed above.  Spread 1/2 of an 8-ounce container whipped cream cheese with chives on the pastry sheet.  Top with 1 cup frozen chopped broccoli, thawed and well drained and 1 cup finely chopped cooked ham.  Proceed as directed above.

For a flavor twist, try a different cheese.  Any shredded cheese will work in this recipe.

1.22.24: felt football field runner

1.22.23: 🔥 week 4

1.22.22: whiskey sour lite

1.22.21: cauliflower crust pizza

1.22.20: jam crumb cake

1.22.19: kale salad

1.22.18: skillet chicken and veggie pot pie

1.22.17: reserved signs

1.22.16: pencil holder by B

Tip-sy Tuesday: How to Pipe Christmas Tree and Wreaths

I posted the dessert tray I made for a Christmas party the last week of December, do you remember seeing the mini cupcakes frosted with Christmas trees and wreaths on top? In case you wondered - and I get that you won't need to know this for 11 months but you might be able to use this info for non-Christmas trees or wreaths and if not then maybe you'll file it away for next December - I thought I'd quickly share how to do it.

For both designs I frosted the tops of baked and cooled cupcakes with white buttercream, then put a medium-size star frosting tip and green-tinted buttercream in a decorating bag. Before you start piping the frosting get whatever decorations/sprinkles you are going to use ready because the buttercream tends to set up really quickly and you need to get those sprinkles on before the frosting hardens! 

For the trees: hold the bag straight up and down on top of the cupcake so it's directly above the cupcake. Squeeze the bag and starting around the edge of the cupcake pipe the frosting in a circular motion, work your way up layering the frosting over each row. Pipe the frosting tighter as you get closer to the top to create a tree shape (or inverted cone shape). Decorate with sprinkles, candies, or whatever decorations you've decided on ahead of time before moving on to the next cupcake. You can get away with piping 2 or 3 trees before adding the decorations if you move quickly enough. 

For the wreaths: squeeze small star shapes around the edge of the cupcakes in a circle creating the wreath shape; immediately add sprinkles or other decorations. These would also be cute with a piped-on red bow or a bow-shaped candy.

1.21.24: 🔥 week 3

1.21.23: phone case and cute story

1.21.22: mushroom potato soup

1.21.21: Natalie's butter curry chicken 

1.21.20: making plarn

1.21.18: greek pork, lemon rice pilar, tzatziki sauce

1.21.17: Jen's stuffed spaghetti squash

1.21.16: painting a side table

Craft Room Update

My second blog post ("sprinkles" was the first) when starting this blog was "craft room organizing" on 9/17/15 and it's come quite a long ways so I thought I'd share how it's been changed since then. I've tweaked it over the years but never on a big scale - this past fall we painted the walls, added additional shelving, and changed out the old wobbly rectangle card tables for much sturdier tables that can be raised and lowered depending on what I need. I still have the a/c unit for the summer and now I have a really great space heater that kicks the cold temperature's butt - no more fingerless gloves and extra layers when I'm crafting in the winter. Freshening things up makes me even more excited to spend time in my craft room - love!

overview of the room - you've seen this before when I posted about
hanging the old chandelier from our entryway over the new craft tables 

photo station, the new very effective space heater is to the left 

kids crafts, Cricut supplies, and camera equipment 

paper crafts, adhesives and markers

jewelry making 

ribbon, washi tape, decorative scissors and punches and unfinished projects 

sewing area 

1.20.24: words

1.20.23: shrimp scampi by Macey

1.20.22: smoothie tips and treats

1.20.21: mixed fruit crisp

1.20.20: transplanting from pot to ground

1.20.19: 🔥week 3

1.20.18: broccoli apple salad with creamy Italian dressing 

1.20.17: loaded cauliflower

1.20.16: dry erase message frame