Antique Mirror Art for Mantel

I always like to have a project to work on. I found this old window pane on an online garage sale for fifty dollars and sanded it down, made the windows antique mirrors and distressed it. It turned out gorgeous!

Wreaths for Every Season

I love hanging colorful wreaths on my front door. Makes coming home so peaceful. Here are a few I created recently and will change them out throughout the year.

Homemade Hot Chili Paste

Five Ingredients:
30 red chili peppers
3 TBSP fresh garlic
6 TBSP Vinegar
1 package Splenda
2 TBSP Roasted Sesame Oil

Instructions:
Bring 2 cups of water to a boil and turn off the heat. Put the chili peppers in hot water for 10 minutes and drain.
Blend the peppers, garlic, vinegar and splenda in a blender until it is a thick paste.
Add the sesame oil to a skillet and heat until it starts to smoke. Add the chili paste and turn heat to medium for one minute.
Cool and keep in the refridgerator until ready to use.

1 TBSP of chili paste and 1/4 cup of soy sauce, couple TBSP white wine and a 1tsp of corn starch makes a knock out Szechuan Sauce.

Harvesting Herbs

Basil, Sage and Rosemary collected after the morning dew. Rinsed and put in the oven at 175 F for three hours.

 Now I have a fresh supply of organic herbs just in time for the winter months.

Christmas Tea

Christmas 2010
My daughter and I love to go to tea. This year we decided to host our own Christmas Tea and invite our friends and family to enjoy this special time. I love crafts and each year find a couple of projects to keep me busy as the night falls faster and the evenings grow cold. I wanted a special placeholder for each of my guests. One that they could take home with them. This is what I came up with!

Homemade English Muffins

I made English muffins for the first time. Awesome! I'll never buy store bought again.
Ingredients:
1 cup low fat milk
1/2 cup water
1 tablespoon Honey
1 teaspoon salt
1 tablespoon shortening
1 package yeast
2 cups sifted flour
1/4 teaspoon honey

Directions:
Heat 1/2 cup water until it is almost boiling. Then add milk, 1 tablespoon of honey, 1/2 teaspoon of salt, shortening. Stir until the sugar and salt are dissolved. Separately combine the yeast and 1/4 teaspoon of honey in 1/3 cup of warm water and let yeast dissolve. About 5 minutes. Add this to the milk mixture. Add the sifted flour and beat until well blended. Let it rest in a warm place for 30 minutes. I put mine in the oven that I had warmed to 100 degrees F. Add the other 1/2 teaspoon of salt to mixture and beat well.


Heat an iron skillet on medium heat for 5 minutes. Spray with vegetable spray. Take 4 wide mouth lids from a Ball canning jar and insert  in the skillet (top side down) and spray with vegetable spray.




 Put 2 tablespoons of batter in each ring, cover and cook on medium heat for 5 minutes. Turn and cook another 5 minutes or until golden brown. Let cool and store in air tight container for up to 3-4 days. Cut in half and warm for serving.

Refrigerator Salad Bar

I've always wanted a salad bar in my refrigerator. Where everything is at your fingertips and no sorting out the veggies and slicing and dicing just to get a salad. I decided to prepare all my salad toppings and organize them in the fridge for the week. Each week, I can change out the vegetables for what ever is in season or my favorites.

Once you've made your salad, seal with container lid and it will stay fresh all week!