Wednesday, June 11, 2025

Gnocchi with Sautéed Vegetables

Last week I shared a recipe for tomato goat cheese gnocchi, here's another gnocchi idea that is super easy and you can change the veggies using whatever you want or have on hand. I sautéed mushrooms, halved cherry tomatoes, asparagus, and frozen peas in olive oil. Boil gnocchi according to package directions in another pan, when done (they cook really fast) drain and add to the veggie skillet. Drizzle with a little more olive oil if needed and season with salt and pepper. Simple, quick, and delish!





Tuesday, June 10, 2025

Tip-sy Tuesday: plastic bottle water irrigator for plants

Today's 'Tip-sy Tuesday' is a fail. Just putting that out there before you get excited about making one of these. 

I planted to big flower pots at the campsite and googled how to make one of those plastic bottle irrigators that you stick in a plant when you won't be around to water it frequently - I've seen pictures of them but didn't know exactly how to make one. 

I don't remember where I found these instructions to poke holes in the bottom of an empty plastic bottle and then bury it up to its neck in the plant. Then add water to the bottle and it'll slowly release into the soil. Made sense to me so that's what I did. 

I must have done something wrong because the water immediately drained out of the bottle into the dirt! What? I used a nail to poke the holes, maybe the holes were too big or I made too many? Has anyone made one successfully and can tell me where I went wrong? I'll try again with smaller holes and less of them and let you know the outcome!












Monday, June 9, 2025

Paper Flowers with Centers

I'm helping Cathy with decorations for her granddaughters open house this weekend and we are making a ton of paper flowers. Last week I showed you the pretty ones made from dyed coffee filters, today check out these tissue and crepe paper flowers with a center. I've made lots of tissue paper flowers before (click here for one post) but never with this addition of a center. 


You still make the flower the same way - stack squares of tissue paper, accordion them, tie a wire or pipe cleaner around the center, trim the edges, carefully pull each layer up until you have a flower shape. To add a center, cut a smaller square of a different color tissue paper and cut both ends into a fringe. Lay it on top of your stack of tissue paper and accordion it together. When you pull up the first layer of tissue paper gently pull the fringed piece up and crinkle it a bit. That's it, but it really adds a lot to a plain ol' paper flower. Fun idea!










6.9.24: ðŸ”¥ week 23

6.9.23: MSTI: coffee foamer 

6.9.22: TT stuffed mushrooms 

6.9.21: champagne cupcakes

6.9.20: tip-sy tuesday: multiple ways to make pesto

6.9.19: ðŸ”¥week 23

6.9.18: packing tip - pillbox jewelry holder

6.9.17: outfit idea - cuffed jeans and t-shirt

6.9.16: garden update 

Sunday, June 8, 2025

🔥 Around the Campfire (week 23)

Dear Campers ~ 

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

Posts ~

6/1: 🔥 week 22

6/2: Paring Down (but keeping your things!)

6/3: June challenge (6-6-6)

6/4: tomato goat cheese gnocchi

6/5: MSIH chicken piccata meatballs

6/6: coffee filter flowers

6/7: words (drink wine)

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


6.8.24: words (add a little sunshine)

6.8.23: Macey's enchiladas

6.8.22: crabby mushrooms

6.8.21: tip-sy tuesday saving the bees

6.8.20: Tip-sy Tuesday: stovetop toasted garbanzo beans 

6.8.19: ice cream sandwich cake







6.8.18: travel blog: Germany to Sweden

6.8.17: Cathy painted over a painting

6.8.16: mini cheesecakes 

   

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!

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. ðŸ˜‰



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: ðŸ”¥ 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!



    6.4.19: 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)