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Friday, May 25, 2012
Bunnies, Slugs, and Flowers - Oh, My!
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Wednesday, May 16, 2012
Bead Shopping!
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Frog Bead, Thornburg Bead Studio |
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Cabs from Jewerly Gems & Stones, LLC |
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Paua Shell Strands from Blue Fire, Inc. |
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Freshwater stick pearls from Beads Bagan |
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Freshwater pearls from Beads Bagan |
Wednesday, May 9, 2012
Mixed Metal Mania Project 2
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Saturday, May 5, 2012
More Crochet
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Crochet ring box using NeedleNoodles' pattern. |
Saturday, April 21, 2012
Blue Treasury
So I decided it was time to make my April Treasury featuring Blue items from the NCTriangle Team:
Wednesday, April 18, 2012
Stuff I need *ahem* want in my kitchen
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Fused Glass Sand Dollar Plates. |
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Vietri Blu Mare Octopus Round Platter |
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Del Mar Dinnerware |
Saturday, April 14, 2012
New Jewelry Book
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I taped them down to my scrap piece of nickel silver (the left over piece from my class at Ornamentea).
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Saturday, April 7, 2012
Oh, how does your garden grow?
Wednesday, March 28, 2012
Monday, March 19, 2012
Crazy for Crochet
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Saturday, March 10, 2012
The bane of my existence...
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On a more exciting note, I was plaing with my wire weaving all week long!
Wednesday, March 7, 2012
Creamy Goodness and My Finished Pendant...
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The recipe was really simple and my husband thought it was great:
Ingredients
2 Tbsp. canola oil
1 large sweet onion, sliced
2 tsp. ground cumin
3 sweet potatoes, peeled and cubed
1-1/2 qt. chicken broth
1-3/4 cup Dannon® Plain Yogurt
2 Tbsp. chopped parsley or cilantro
1/4 cup toasted pumpkin seeds
Directions
1.In a soup pot heat oil. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
2.Puree soup with 1-1/2 cups Dannon® Plain Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.
Yields
12 Servings (8 oz. per serving)
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And here are a few views of the pendant I started and finished last week. This was a fun one and I plan on more woven wire pendants in the future!
Thursday, March 1, 2012
Shopping!!
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Wednesday, February 29, 2012
Springtime and Works in Progress...
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Saturday, February 25, 2012
Smoky Black Bean Soup with Chicken Sausage
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Heat oil in medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with papertowels.
Add onion and bell pepper to pan; saute until soft, 3-4 minutes. Add garlic, cumin and oregano; saute 1 minute more. Stir in beans, broth, and chipolte; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
Meanwhile, combine sour cream, lime zest, 1 tsp lime juice, and honey in small bowl.
Transfer 1 1/2 cups soup to blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.