Archive for the ‘blogs’ Category
I wouldn’t consider myself as loyal a “thrifty shopper” as my friend Kristen who buys & sells on Craig’s List and always knows the local thrift store sales (I wasn’t even aware that thrift stores have sales!) Kristen faithfully goes to garage sales on Fri/Sat mornings (I think I’ve been to less than five Garage Sales ever, and it was with K!) But I DO love to find a good bargain on Ebay, at a consignment store, thrift store, or church sale.
I’ve clothed my kids in Euro and boutique clothing which I’ve randomly found while looking for toys or DVDs. I’m picky about smoke or animal smells, which is why I only like to pick up things which can be Clorox-ed or washed in hot water. I’ve found some nice maternity clothing, business suits and blue jeans while thrift shopping.
What a great way to get organized for back-to-school!
Check out Angela’s blog “Anything but Perfect” and see all of her generous and adorable FREE printables! I was looking for a September calendar this morning and came across her blog.
Thank you Angela!
Black Bean & Quinoa Salad
Prep Time: 15 min
Total Time: 20 min
Ingredients for the dressing:
•1/2 cup Extra Virgin Olive Oil
•2 tbsp Agave Nectar (or Honey, but I prefer Agave as it’s low-glycemic)
•1/2 tsp Cayenne Pepper
•1 Tsp Cumin
•1 Clove Pressed Garlic
Ingredients for the Salad:
•3/4 Cup Dry Quinoa
•1 Can Whole Black Beans
•1 Red Bell Pepper
•1 Handful Cilantro
•1 Bunch Green Onion (about 7-9 onions)
1.Combine all dressing ingredients in bowl and set aside to allow the garlic to diffuse.
2.Cook quinoa according to package instructions. (With whole grains in general, double the amount of water for the amount of grains you are cooking, combine water and grains in a pot, bring to a boil, then simmer until the water is cooked into the grains. In this case, 1.5 cups of water and 3/4 cup quinoa should take about 15-20 minutes to cook. Careful to not let it burn!)
3.While the quinoa is cooking, chop the red bell pepper and green onion into small pieces.
4.Drain and rinse the black beans. Make sure to give them a good run under the water and drain out completely.
5.Give the cilantro a medium chop.
6.Combine all ingredients and dressing and fold together. Salt and black pepper to taste. (Can be served warm or chilled, and keeps in the refrigerator for 2-3 days.)
I substituted a mixture of white, red & black quinoa and used honey because that’s all I had on hand. I also only had 1/2 of a red pepper, but it still tasted excellent.
After making basic cake pops I decided to do Reindeer for our son’s December birthday, and he took them to school instead of cupcakes. They aren’t as cute as Bakerella’s Rudolf, but I’m pretty proud of my attempt and our son loved them!
We ran out of milk chocolate for dipping, and then ran out of Alphabet pretzel “E” letters, so we got creative and used “F” and “T”. The kids had fun and the preschool friends didn’t care – they were just psyched to get a cool treat!
And we made a few “fancies” for the teachers!
I just listened to her for the first time this weekend! WOW!
Check her out!