Mission Organization: Week 26 - My Cookbooks and the Overflowing Bookshelves

This is the 26th week of the year, so we are halfway through 2012. That means that I should be halfway finished getting my house organized, but unfortunately, I seem to be finding more and more that needs to be done. My organizing reminds me of the Lewis Carroll quote, "The hurrier I go, the behinder I get."

This week for my mission I worked on my books. I love all kinds of books, and I have to admit that I probably have more than I need. I wanted to get my cookbooks organized all in one place and to go through my other books and get rid of some that I no longer wanted.

After a lot of sorting and organizing I finally have a bookcase that is just for my cookbooks.

This is how I had my cookbooks stuffed into the bookcase before. They were not in any order, and they were sharing this bookcase with other books.

I did some major sorting and a lot of dusting, where does all that dust come from?

These stacks are the books that I moved out. I have them in a "holding cell" right now, but these are going to be donated just as soon as I can get them boxed up and moved out. Right now I have them sitting inside the armoire that I emptied when I organized the gift wrap a few weeks ago.

The bookcase that I organized for my cookbooks also has a lower section that holds more cookbooks, along with my recipe binders for my printed recipes. I actually have a little space left for new additions!

The matching bookcase got a good cleaning too. Both bookcases look so much better, and it will be so nice to have all my cookbooks in one place. This was a mission that was long overdue, I'm so glad that I finally got around to this one!

This is the 26th week of the year, so we are halfway through 2012. That means that I should be halfway finished getting my house organized, but unfortunately, I seem to be finding more and more that needs to be done. My organizing reminds me of the Lewis Carroll quote, "The hurrier I go, the behinder I get."

This week for my mission I worked on my books. I love all kinds of books, and I have to admit that I probably have more than I need. I wanted to get my cookbooks organized all in one place and to go through my other books and get rid of some that I no longer wanted.

After a lot of sorting and organizing I finally have a bookcase that is just for my cookbooks.

This is how I had my cookbooks stuffed into the bookcase before. They were not in any order, and they were sharing this bookcase with other books.

I did some major sorting and a lot of dusting, where does all that dust come from?

These stacks are the books that I moved out. I have them in a "holding cell" right now, but these are going to be donated just as soon as I can get them boxed up and moved out. Right now I have them sitting inside the armoire that I emptied when I organized the gift wrap a few weeks ago.

The bookcase that I organized for my cookbooks also has a lower section that holds more cookbooks, along with my recipe binders for my printed recipes. I actually have a little space left for new additions!

The matching bookcase got a good cleaning too. Both bookcases look so much better, and it will be so nice to have all my cookbooks in one place. This was a mission that was long overdue, I'm so glad that I finally got around to this one!

reade more... Résuméabuiyad

Spice Rubbed Salmon with Cucumber Relish

I love finding new ways to cook fish. This salmon is similar to the BBQ Salmon, in that it has a delicious spice rub, but it's different in that it's finished with a refreshing summer vegetable relish. It's a wonderful combination, and it looks beautiful on the plate - bonus!

Start by making the spice rub - just take a look at all these herbs and spices - you know it's going to be good!



In a small bowl, combine the brown sugar, garlic powder, oregano,



cumin, chili powder,



paprika, salt, thyme,



and stir to combine. Place the salmon fillets on a greased baking sheet and then sprinkle on the spice mixture.





Bake the salmon for 8-10 minutes or until it flakes easily with a fork. While it's cooking, prepare the relish. Chop up the cucumber, red pepper and onion and place it a medium bowl. Add the vinegar



and the salt and stir well to combine. Stir in the mint. (Oops, I forgot this part - it adds great flavor AND color so don't forget!)

To serve, top the salmon with the relish, and taste summer!

Find more great recipes at It's a Keeper, Full Plate Thursday, Bizzy's Recipe Box, Swanky Stuff Thursday, Thursday's Treasures, Tastetastic Thursday.

One year ago: Chicken with Zucchini and Mushrooms
Two years ago: Rhubarb Blueberry Muffins
Three years ago: Grilled Rubbed Pork

Spice Rubbed Salmon with Cucumber Relish

1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt, divided
1/4 tsp. thyme
4 - 6 oz. salmon fillets
2 cups chopped cucumber
1 cup chopped red pepper
1/4 cup chopped onion
1 Tbsp. cider vinegar
2 Tbsp. chopped fresh mint

Combine brown sugar, garlic powder, oregano, cumin, chili powder, paprika and 1/4 tsp. salt in a small bowl. Stir to combine. Place salmon fillets on a greased baking sheet. Rub the spice mixture evenly over the fish. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.

Meanwhile, combine cucumber, red pepper, onion, remaining salt and mint. Add in vinegar and stir well to combine. Serve relish with fish. Serves 4.

Recipe Source: Cooking Light circa 2005 (many, many years ago!)

I love finding new ways to cook fish. This salmon is similar to the BBQ Salmon, in that it has a delicious spice rub, but it's different in that it's finished with a refreshing summer vegetable relish. It's a wonderful combination, and it looks beautiful on the plate - bonus!

Start by making the spice rub - just take a look at all these herbs and spices - you know it's going to be good!



In a small bowl, combine the brown sugar, garlic powder, oregano,



cumin, chili powder,



paprika, salt, thyme,



and stir to combine. Place the salmon fillets on a greased baking sheet and then sprinkle on the spice mixture.





Bake the salmon for 8-10 minutes or until it flakes easily with a fork. While it's cooking, prepare the relish. Chop up the cucumber, red pepper and onion and place it a medium bowl. Add the vinegar



and the salt and stir well to combine. Stir in the mint. (Oops, I forgot this part - it adds great flavor AND color so don't forget!)

To serve, top the salmon with the relish, and taste summer!

Find more great recipes at It's a Keeper, Full Plate Thursday, Bizzy's Recipe Box, Swanky Stuff Thursday, Thursday's Treasures, Tastetastic Thursday.

One year ago: Chicken with Zucchini and Mushrooms
Two years ago: Rhubarb Blueberry Muffins
Three years ago: Grilled Rubbed Pork

Spice Rubbed Salmon with Cucumber Relish

1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt, divided
1/4 tsp. thyme
4 - 6 oz. salmon fillets
2 cups chopped cucumber
1 cup chopped red pepper
1/4 cup chopped onion
1 Tbsp. cider vinegar
2 Tbsp. chopped fresh mint

Combine brown sugar, garlic powder, oregano, cumin, chili powder, paprika and 1/4 tsp. salt in a small bowl. Stir to combine. Place salmon fillets on a greased baking sheet. Rub the spice mixture evenly over the fish. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.

Meanwhile, combine cucumber, red pepper, onion, remaining salt and mint. Add in vinegar and stir well to combine. Serve relish with fish. Serves 4.

Recipe Source: Cooking Light circa 2005 (many, many years ago!)

reade more... Résuméabuiyad

Baked "Fried" Squash

Yellow squash is usually plentiful at our house during the summer, and my husband has always loved it fried. I am continually looking for better and healthier ways to prepare our food, and I know deep frying is something we need to avoid. I wanted to try this recipe and see how he would like a baked version of fried squash. We taste tested this dish with our dinner, and the vote was split. His comment was, "I like fried better." But I gave it a "thumbs up" because I don't miss the grease at all. The breading was crispy, and it was easy and not messy to prepare. Give this Baked "Fried" Squash a try and judge it for yourself.

Recipe adapted from Living with ZenLizzie

Print Recipe

Baked "Fried" Squash

Yellow squash, thinly sliced

1/2 cup Panko

1/2 cup whole wheat flour

Salt and pepper to taste

2 eggs

Olive oil spray

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil and spray with olive oil. In a shallow bowl, mix bread crumbs, flour, salt, and pepper. In a separate bowl, beat eggs. Dip several slices of squash in the beaten eggs, then place slices in the bread crumb mixture, turning to coat on both sides. Place squash in a single layer on prepared pan. Repeat until all squash slices have been dipped and coated. Spray coated slices lightly with olive oil. Place in preheated oven and bake for 15 minutes, then flip slices to the other side and continue baking for 10 - 15 more minutes, or until squash is golden brown on both sides.

Prepare the squash with egg for dipping and a bread crumb mixture for the coating.

Spread the slices in a single layer on a sheet pan that has been sprayed with olive oil.

Bake for 15 minutes, then flip the slices over to brown on the other side for 10 - 15 minutes.




This recipe was shared with:
Country Momma Cooks Link and Greet
A Little Nosh Tastetastic Thursday
Flour Me with Love Mix it up Monday
Melt in your Mouth Monday
Mrs. Happy Homemaker Makin' You Crave Monday
Mop it up Mondays
Domesblissity Thriving on Thursdays
Miz Helen's Full Plate Thursday

Yellow squash is usually plentiful at our house during the summer, and my husband has always loved it fried. I am continually looking for better and healthier ways to prepare our food, and I know deep frying is something we need to avoid. I wanted to try this recipe and see how he would like a baked version of fried squash. We taste tested this dish with our dinner, and the vote was split. His comment was, "I like fried better." But I gave it a "thumbs up" because I don't miss the grease at all. The breading was crispy, and it was easy and not messy to prepare. Give this Baked "Fried" Squash a try and judge it for yourself.

Recipe adapted from Living with ZenLizzie

Print Recipe

Baked "Fried" Squash

Yellow squash, thinly sliced

1/2 cup Panko

1/2 cup whole wheat flour

Salt and pepper to taste

2 eggs

Olive oil spray

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil and spray with olive oil. In a shallow bowl, mix bread crumbs, flour, salt, and pepper. In a separate bowl, beat eggs. Dip several slices of squash in the beaten eggs, then place slices in the bread crumb mixture, turning to coat on both sides. Place squash in a single layer on prepared pan. Repeat until all squash slices have been dipped and coated. Spray coated slices lightly with olive oil. Place in preheated oven and bake for 15 minutes, then flip slices to the other side and continue baking for 10 - 15 more minutes, or until squash is golden brown on both sides.

Prepare the squash with egg for dipping and a bread crumb mixture for the coating.

Spread the slices in a single layer on a sheet pan that has been sprayed with olive oil.

Bake for 15 minutes, then flip the slices over to brown on the other side for 10 - 15 minutes.




This recipe was shared with:
Country Momma Cooks Link and Greet
A Little Nosh Tastetastic Thursday
Flour Me with Love Mix it up Monday
Melt in your Mouth Monday
Mrs. Happy Homemaker Makin' You Crave Monday
Mop it up Mondays
Domesblissity Thriving on Thursdays
Miz Helen's Full Plate Thursday

reade more... Résuméabuiyad

Black Bean and Veggie Quesadillas

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.



Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.



Now add in the sliced mushrooms



and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.



Add the zucchini and mushrooms,



then spoon on some black beans.



Top with another handful of cheese.



Now flip the "blank" side over on top of the cheese



and press down lightly to help seal it. Then carefully turn it over



and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.



Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.



Now add in the sliced mushrooms



and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.



Add the zucchini and mushrooms,



then spoon on some black beans.



Top with another handful of cheese.



Now flip the "blank" side over on top of the cheese



and press down lightly to help seal it. Then carefully turn it over



and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

reade more... Résuméabuiyad

Something for the Bucket List - Touring P. Allen Smith's home

I have never actually made myself a "bucket list" but if I did, visiting Moss Mountain Farm would definitely be an item on my list, and I could now check it off as done! I had the most wonderful and educational day when I was invited with a group of bloggers to visit P. Allen Smith's Garden Home at Moss Mountain Farm for the inaugural Bean2Blog event. The purpose of the event was to learn about soybean farming, the impact it has on the state economy, and the multiple uses of soy, but the added perk of the event was a personal home and garden tour by P. Allen Smith himself. In this post I want to share some of my home tour pictures with you. I am an amateur photographer, so my pictures do not do justice to the loveliness that I saw.

The house is only about four years old, but it looks like it has
belonged to this farm for a much longer time. The farm itself
dates back to the 1840's and is more than 500 acres. 

The house was built in the Greek revival style
with some contemporary touches in the decor.
A massive post oak tree
that is more than 300 years old
 adorns the front yard,
and the Arkansas River graces the view in the back.

This is one of the urns by the front door with geraniums
that perfectly matched the color of the furniture  on the porch. 

This welcoming entry invited us to come inside and make ourselves at home.

A sunny kitchen window and fresh eggs. We later saw the chickens!

I wouldn't mind doing the dishes with this lovely view over the kitchen sink.

The kitchen countertops and island were a pristine white and gray granite,
and the cabinets were white. I believe I could have stepped into that kitchen,
found everything I needed,
and felt right at home cooking there.

The large island made a beautiful centerpiece for the kitchen.
Some of the other bloggers, like me, were quite drawn to the kitchen.

A beautiful area in the entryway near the staircase.

Another entryway shot.

Painting of an Osage Indian Chief named Black Dog who represented
his people in treaties with the U.S. government.
History records that he was over 7 feet tall and weighed around 300 pounds.
Allen shared that he had this image done from a postcard
that he had kept since he was a boy.

Prints of Indian chiefs hung in the stairwell. These chiefs were all
treaty representatives to Washington.

Allen does a great informal history lesson while conducting the house tour!

The bedrooms were all beautifully and comfortably furnished.
This is a shot of a guest room. 

There was an entire floor devoted to children's rooms,
with accommodations from a crib to furnishings for older children.
Allen is prepared for guests of any age!

The porches on the back were spacious and comfortable. 

This one had several comfortable areas for entertaining friends.

The uppermost porch was a "sleeping porch." It would be a wonderful place 

to read or nap or spend a dreamy summer night.

A comfortable sitting area on the sleeping porch.

This is the view from one of the upper porches on the back of the house. 

The Arkansas River can be seen in the distance.
Not seen in this picture is the separate summer kitchen 

off to the right and the studio to the left, and the gardens surrounding.

Much of the filming for the PBS series P. Allen Smith Garden Home 

and Garden to Table is done here at Moss Mountain Farm.
There is information regarding group tours on the P. Allen Smith website.

Allen has taken the natural beauty of this farm and
added his own special touches
to create a unique place that seems to have everything
a person could want or need right here on one spot.

In a later post I'll highlight those remarkable gardens.
There is just too much from the tour to include it all in one post!

I have never actually made myself a "bucket list" but if I did, visiting Moss Mountain Farm would definitely be an item on my list, and I could now check it off as done! I had the most wonderful and educational day when I was invited with a group of bloggers to visit P. Allen Smith's Garden Home at Moss Mountain Farm for the inaugural Bean2Blog event. The purpose of the event was to learn about soybean farming, the impact it has on the state economy, and the multiple uses of soy, but the added perk of the event was a personal home and garden tour by P. Allen Smith himself. In this post I want to share some of my home tour pictures with you. I am an amateur photographer, so my pictures do not do justice to the loveliness that I saw.

The house is only about four years old, but it looks like it has
belonged to this farm for a much longer time. The farm itself
dates back to the 1840's and is more than 500 acres. 

The house was built in the Greek revival style
with some contemporary touches in the decor.
A massive post oak tree
that is more than 300 years old
 adorns the front yard,
and the Arkansas River graces the view in the back.

This is one of the urns by the front door with geraniums
that perfectly matched the color of the furniture  on the porch. 

This welcoming entry invited us to come inside and make ourselves at home.

A sunny kitchen window and fresh eggs. We later saw the chickens!

I wouldn't mind doing the dishes with this lovely view over the kitchen sink.

The kitchen countertops and island were a pristine white and gray granite,
and the cabinets were white. I believe I could have stepped into that kitchen,
found everything I needed,
and felt right at home cooking there.

The large island made a beautiful centerpiece for the kitchen.
Some of the other bloggers, like me, were quite drawn to the kitchen.

A beautiful area in the entryway near the staircase.

Another entryway shot.

Painting of an Osage Indian Chief named Black Dog who represented
his people in treaties with the U.S. government.
History records that he was over 7 feet tall and weighed around 300 pounds.
Allen shared that he had this image done from a postcard
that he had kept since he was a boy.

Prints of Indian chiefs hung in the stairwell. These chiefs were all
treaty representatives to Washington.

Allen does a great informal history lesson while conducting the house tour!

The bedrooms were all beautifully and comfortably furnished.
This is a shot of a guest room. 

There was an entire floor devoted to children's rooms,
with accommodations from a crib to furnishings for older children.
Allen is prepared for guests of any age!

The porches on the back were spacious and comfortable. 

This one had several comfortable areas for entertaining friends.

The uppermost porch was a "sleeping porch." It would be a wonderful place 

to read or nap or spend a dreamy summer night.

A comfortable sitting area on the sleeping porch.

This is the view from one of the upper porches on the back of the house. 

The Arkansas River can be seen in the distance.
Not seen in this picture is the separate summer kitchen 

off to the right and the studio to the left, and the gardens surrounding.

Much of the filming for the PBS series P. Allen Smith Garden Home 

and Garden to Table is done here at Moss Mountain Farm.
There is information regarding group tours on the P. Allen Smith website.

Allen has taken the natural beauty of this farm and
added his own special touches
to create a unique place that seems to have everything
a person could want or need right here on one spot.

In a later post I'll highlight those remarkable gardens.
There is just too much from the tour to include it all in one post!

reade more... Résuméabuiyad

Mission Organization: Week 25 - Are the Dishes Clean or Dirty?

"Are the dishes clean or dirty?" is a question that is asked at my house over and over, every day, about the dishes in the dishwasher. I typically run my dishwasher every night about bedtime, then the dishes are ready to unload the next morning, and I usually do unload them first thing in the morning, but not always. Sometimes I don't. So, there is where the question comes in. "Are the dishes clean or dirty?", my husband or who ever is in my kitchen will ask, once or twice, or maybe five times. I decided to make a ready answer to that question using Scrabble letter tiles like I had seen in so many craft projects on Pinterest.

Fortunately, I had an ancient Scrabble game that likely was missing pieces, so I didn't feel bad about using some of the tiles for my project. I wouldn't dare use our current Scrabble game!

For the project I used a piece of black craft felt, the scrabble tiles to spell CLEAN and DIRTY, some crafters glue, and a flat magnet.

I cut a piece of felt 1 1/2 x 3 1/2 inches for the backing for the letter tiles. I applied glue to each tile back and to the sides that touched the next tile, placing each one carefully in line on the felt backing.

Glue both rows of tiles in line, being sure to place the words so that they will read correctly when the magnet is flipped over.

Give the glue some drying time, then cut the magnet to size if needed and glue to the back. I gave mine time to dry overnight before using.

The next morning I was ready to place my new magnet on the dishwasher and have the "Clean or Dirty?" question forever after answered. Well, the best laid plans sometimes do not work out as planned, I suppose. I unloaded the clean dishes, and slapped my new magnet to the front to show that the dishwasher was ready for "Dirty" dishes, but the magnet just slid to the floor with a dull thud. One thing my brain had failed to process in my planning, my dishwasher is made of stainless steel - magnets won't stick! 

I hope this mission will be more helpful to someone else than it was to me! My daughter Angela says her dishwasher is a metal that will hold a magnet, and that she would love to use my Scrabble magnet, so maybe it will be useful to her at least!

For now I am still trying to answer the question, "Are the dishes clean or dirty?"




This post was shared with:
Stonegable Tutorials Tip and Tidbits
NY Melrose Family Whimsy Wednesday
DIY Dreamer From Dream to Reality Party
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Domesblissity Thriving on Thursdays

"Are the dishes clean or dirty?" is a question that is asked at my house over and over, every day, about the dishes in the dishwasher. I typically run my dishwasher every night about bedtime, then the dishes are ready to unload the next morning, and I usually do unload them first thing in the morning, but not always. Sometimes I don't. So, there is where the question comes in. "Are the dishes clean or dirty?", my husband or who ever is in my kitchen will ask, once or twice, or maybe five times. I decided to make a ready answer to that question using Scrabble letter tiles like I had seen in so many craft projects on Pinterest.

Fortunately, I had an ancient Scrabble game that likely was missing pieces, so I didn't feel bad about using some of the tiles for my project. I wouldn't dare use our current Scrabble game!

For the project I used a piece of black craft felt, the scrabble tiles to spell CLEAN and DIRTY, some crafters glue, and a flat magnet.

I cut a piece of felt 1 1/2 x 3 1/2 inches for the backing for the letter tiles. I applied glue to each tile back and to the sides that touched the next tile, placing each one carefully in line on the felt backing.

Glue both rows of tiles in line, being sure to place the words so that they will read correctly when the magnet is flipped over.

Give the glue some drying time, then cut the magnet to size if needed and glue to the back. I gave mine time to dry overnight before using.

The next morning I was ready to place my new magnet on the dishwasher and have the "Clean or Dirty?" question forever after answered. Well, the best laid plans sometimes do not work out as planned, I suppose. I unloaded the clean dishes, and slapped my new magnet to the front to show that the dishwasher was ready for "Dirty" dishes, but the magnet just slid to the floor with a dull thud. One thing my brain had failed to process in my planning, my dishwasher is made of stainless steel - magnets won't stick! 

I hope this mission will be more helpful to someone else than it was to me! My daughter Angela says her dishwasher is a metal that will hold a magnet, and that she would love to use my Scrabble magnet, so maybe it will be useful to her at least!

For now I am still trying to answer the question, "Are the dishes clean or dirty?"




This post was shared with:
Stonegable Tutorials Tip and Tidbits
NY Melrose Family Whimsy Wednesday
DIY Dreamer From Dream to Reality Party
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Domesblissity Thriving on Thursdays

reade more... Résuméabuiyad

Pina Colada Fruit Salad

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

You can take a tropical vacation right at home with this Pina Colada Fruit Salad! The colorful blend of fruit along with a frozen pina colada mixer and fruit juice make this a unique salad your guests or your taste buds won't soon forget. This recipe has a 5 star rating from Taste of Home.

Print Recipe

Pina Colada Fruit Salad

1 1/2 cups green grapes

1 1/2 cups red seedless grapes

1 1/2 cups fresh blueberries

1 1/2 cups halved fresh strawberries

1/2 cup fresh raspberries

1 (8 ounce) can pineapple chunks, drained

1 (10 ounce) can frozen non-alcoholic pina colada mix, thawed

1/2 cup sugar

1/2 cup pineapple-orange juice

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

In a large serving bowl, combine green grapes, red grapes, blueberries, strawberries, raspberries, and pineapple. In a separate bowl, combine the pina colada mix, sugar, fruit juice, almond extract, and coconut extract; whisk until sugar is dissolved. Pour mixture over fruit, toss to coat. Chill until serving.

The wonderful dressing for this fruit salad is made from frozen pina colada mix, sugar, pineapple-orange juice, almond extract, and coconut extract.

Mix the ingredients for the dressing, pour over the fruit, and toss to coat. Chill until serving.

This is not your ordinary fruit salad, this is one you have to try!





This recipe was shared with:
Our Delightful Home Linky
Momnivore's Dilemma Creative Juice Thursday
Miz Helen's Full Plate Thursday
Newlyweds Recipe Linky
Bizzy's Recipe Box
Melt in your Mouth Monday
Mop it up Mondays
Country Momma Cooks Link and Greet
These Peas Taste Funny Link it up Thursday

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