Here's some samples of my latest projects...
Baby Sensory Blocks:
I made two of these one for my sister-in-law's baby shower gift and one for my brother's son (who's little family just moved to the other side of the continent...). These blocks are just made from scrap fabrics I had and ribbons, mini pom-poms, and buttons to create the fun textures for baby to explore. They are stuffed with foam and a small bell inside. They weren't my best craftsmanship, but I'm happy with how they turned out... and Nate seemed to enjoy them :) For my next adventure, I plan to make him a quite book with zippers and stuff for church!
Clothes and hair bow/flowers:
The first one is just a dress I got as gift from Indonesia that the 'before' looked and fit just better than a mumu (sp?) so I sewed it up a bit to make it work better for me. The material is a really pretty hand-dyed brown floral/geometric design...
The second is a skirt and hair accessory combo I made from some material I got for just $2. The red and brown flowers are made of felt.
Jewelry:
These are fun tile pendants I made at a family reunion. I can't take much credit cause my Aunt Amy was the brains and creativity behind this craft. But they were so easy! They are just Scrapbook paper cut and glued to the back of clear tile pieces with necklace loops attached and cute ribbon chains... Thanks Amy! Love them!
Cooking:
I've been having lots of fun looking up all kinds of new recipes from random blogs. My two latest favorite blog discoveries are GatherRoundOurTable.blogspot.com and KevinandAmanda.com (plus this one has a whole bunch of super cute FREE fonts!!).
This particular recipe is from Amanda... go here for step by step directions and hints.
these are my pictures....
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.
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