Tuesday, October 21, 2014
Whoa...time to make sure that this isn't going to happen to you and your ATM / Debit card!!
I saw this video and had to share. Turns out a thief can use a low-cost infra-red scanner to swipe your ATM PIN. Please watch and be sure to share.
The link can be found at http://conservativepost.com/if-you-are-not-careful-this-can-happen-to-you-at-a-checkout-line/
Sunday, October 19, 2014
Making an upholstered headboard...
So I'm thinking of making my daughter an upholstered headboard. I priced them online, and thought it would be a whole lot cheaper to do at home. I found a few DIY blogs. Here's my favorite so far. Thanks to Kelly's blog for the great instructions!
http://www.viewalongtheway.com/2010/08/we-made-the-bed-now-well-lie-in-it/
Now I just need to figure out how to make it "tuffed." I'll keep you posted on our progress.
http://www.viewalongtheway.com/2010/08/we-made-the-bed-now-well-lie-in-it/
Now I just need to figure out how to make it "tuffed." I'll keep you posted on our progress.
Sunday, October 12, 2014
Great fall brussel sprout and hash brown recipe
Fall temperatures are cool and its time to enjoy more of your garden! Here's one of my all time favorite brussel sprout recipes. The combination of garlic, rosemary, and brussel sprouts is a wonderful combination. So simple and so easy. It can be served easily at breakfast, brunch, lunch, or dinner.
Olive Oil
1/2 T. Tone's garlic and rosemary seasoning
6 cups frozen hash browns
3 cups thinly sliced brussel sprouts
6 eggs
Crumbled bacon
Goat cheese or Feta cheese
Heat large pan on medium heat. I use either a large wok or a large cast iron skillet. Add olive oil, probably about 2 to 3 tablespoons. Add garlic and rosemary seasoning then add hash browns and turn/stir until almost cooked. Add sliced brussel sprouts and stir. After that is complete, take a spoon and make 6 divots in the mixture. Take each egg, crack, and place one egg in each divot. Cover for a few minutes, but not too long as to make the hash browns mushy. Once the eggs look cooked to your liking, remove pan's lid and sprinkle crumbled bacon on top. We serve this dish with a side of goat cheese, but you could easily substitute the cheese of your liking. Enjoy!
Tuesday, October 7, 2014
Even this will make you watch basketball
As most of you know soccer is my game of choice, but even this will make you want to watch LeBron James and the Cleveland Cavaliers!
LeBron James is coming home. The prodigal son's return to the Cavaliers has them back at the top of the NBA hierarchy, including being No. 1 in our NBA Watchability Rankings.
Fall Gardening
Fall is here and do you ever wonder what to trim, what to cut all the way down, and what to leave alone?
Here's some fall gardening tips of my own:
1. Plant garlic on Halloween and harvest it around the 4th of July
2. Pull up tomato plants. If they are free of disease, then add them to your compost pile.
3. WEED WEED WEED before it gets too cold and the ground freezes.
4. Look for unwanted insects.
5. Spread a thin layer of compost or mulch over the garden.
6. Remember to water flowers and your perennials.
7. Cut back perennials to 3 inches tall and cover them with mulch or straw.
8. I leave my Hydrangea bushes alone. An old gardener once told me that they need their branches to help them with "energy" come the cold winter months. It seems to have paid off, as I have yet to ever loose a bush.
Are you thinking about planting bulbs? Here's a great article.
Lori Pelkowski is so knowledgeable. You should check it out! http://statebystategardening.com/state.php/oh/newsletter-stories/things_to_do_and_not_to_do_in_the_garden_this_fall/
Here's some fall gardening tips of my own:
1. Plant garlic on Halloween and harvest it around the 4th of July
2. Pull up tomato plants. If they are free of disease, then add them to your compost pile.
3. WEED WEED WEED before it gets too cold and the ground freezes.
4. Look for unwanted insects.
5. Spread a thin layer of compost or mulch over the garden.
6. Remember to water flowers and your perennials.
7. Cut back perennials to 3 inches tall and cover them with mulch or straw.
8. I leave my Hydrangea bushes alone. An old gardener once told me that they need their branches to help them with "energy" come the cold winter months. It seems to have paid off, as I have yet to ever loose a bush.
Are you thinking about planting bulbs? Here's a great article.
Lori Pelkowski is so knowledgeable. You should check it out! http://statebystategardening.com/state.php/oh/newsletter-stories/things_to_do_and_not_to_do_in_the_garden_this_fall/
Things to Do and Not to Do in the Garden This Fall
by Lori Pelkowski - September 2014
by Lori Pelkowski - September 2014
Fall isn’t just for removing dead plants in the garden, although that is an important task. There are many garden chores for those cool, clear fall days. Go outside and enjoy the weather and the changing colors of the leaves, and keep these tips in mind while preparing the garden for the winter.
Planting Spring Bulbs
Now is the time to put in bulbs that bloom in the springtime. As winter drags on and on, and spring is just around the corner, you’ll be glad you planted them in the fall.
DO remember there's a lot of sun in a spring garden when planting tulips, daffodils, or other spring bulbs this fall.
DON'T be fooled by the patterns of sun and shade in the fall garden. Remember that come spring, all the deciduous trees will be leafless.
DO fertilize bulbs that have been left in the ground to naturalize. They will benefit from organic matter or special bulb fertilizer in the fall, and then again when the shoots first appear in spring.
DON'T bother fertilizing new bulbs. For the first season of blooming, a healthy Dutch bulb will already contain all the food it needs to support one season of spectacular growth.
DO water newly planted bulbs to establish strong root systems, before the frosts of winter set in.
DON'T plant bulbs for the squirrels! Plant each bulb at a depth of three times its height. A 1-inch-tall bulb would be planted 3 inches deep. There are exceptions, so do read any instructions that come with the bulbs.
DO set in the bulb with its nose straight up and its base in firm contact with the soil so that roots can form.
DON'T buy bulbs and forget about them. Plant bulbs as soon as possible after purchase, or store them in a cool location until planting.
DO choose firm, disease-free bulbs from a reputable garden supply store. Look for bulbs with smooth, unblemished surfaces.
Tool Care
Shovels, pruners, rakes and hoes — all garden tools will perform better and last longer if they are clean and rust-free.
DO clean stuck-on soil and other debris off all tools.
DON'T let tools rust. Fill a bucket with dry sand and then pour about a half a gallon of vegetable oil evenly over the top. Let the oil sift through and then push the tools in. The sand keeps the tools clean, and the oil keeps them rust-free.
DO spray or rub vegetable oil on larger tools after they've been thoroughly cleaned.
DON'T forget to sharpen lawn mower blades and pruners — or take them to a professional for sharpening.
DO store garden chemicals in a secure, dry place away from kids and pets.
DON'T let hoses freeze. Turn off outside water faucets, and drain garden hoses so water won't freeze inside them, causing cracks and holes.
DO bring in clay pots or garden ornaments so they won't crack or break from fluctuating winter temperatures.
General Garden Care
Spending some time working in the garden now will help make chores much easier in the springtime.
DO rake all leaves off garden beds. They harbor diseases and make great pest nests.
DON'T leave dead leaves and debris on garden beds over the winter.
DO mulch beds with shredded leaves or pine boughs after first frost.
DON'T forget tender bulbs such as cannas, gladiola and dahlia. Dig them up and wrap them in moist material. Store bulbs in a cool, dark place.
DO divide or transplant spring-blooming perennials in the fall before the first frost. Iris, peony and daylily are good choices.
DON'T leave divisions to dry out. Plant them as soon as possible.
DO water in any new plantings deeply.
DON'T leave annuals or vegetables in the ground over the winter.
DO compost healthy plants.
DON'T compost diseased plants.
DO add additional mulch where needed.
DON'T forget to water on schedule until first frost.
DO protect the grafts of rose bushes with a mound of mulch.
DON'T forget the hydrangeas. Winterize bigleaf and mountain hydrangeas (Hydrangea macrophylla and H. serrata) after their leaves drop by mounding soil to cover the lower two to three buds on each stem.
Enjoy these last lovely days in the garden and let the memories and anticipation of springtime sustain you throughout the winter.
Lori Pelkowski, The Midnight Gardener, gardens and writes in historic Bucks County.
Planting Spring Bulbs
DO remember there's a lot of sun in a spring garden when planting tulips, daffodils, or other spring bulbs this fall.
DON'T be fooled by the patterns of sun and shade in the fall garden. Remember that come spring, all the deciduous trees will be leafless.
DO fertilize bulbs that have been left in the ground to naturalize. They will benefit from organic matter or special bulb fertilizer in the fall, and then again when the shoots first appear in spring.
DON'T bother fertilizing new bulbs. For the first season of blooming, a healthy Dutch bulb will already contain all the food it needs to support one season of spectacular growth.
DO water newly planted bulbs to establish strong root systems, before the frosts of winter set in.
DON'T plant bulbs for the squirrels! Plant each bulb at a depth of three times its height. A 1-inch-tall bulb would be planted 3 inches deep. There are exceptions, so do read any instructions that come with the bulbs.
DO set in the bulb with its nose straight up and its base in firm contact with the soil so that roots can form.
DON'T buy bulbs and forget about them. Plant bulbs as soon as possible after purchase, or store them in a cool location until planting.
DO choose firm, disease-free bulbs from a reputable garden supply store. Look for bulbs with smooth, unblemished surfaces.
Tool Care
DO clean stuck-on soil and other debris off all tools.
DON'T let tools rust. Fill a bucket with dry sand and then pour about a half a gallon of vegetable oil evenly over the top. Let the oil sift through and then push the tools in. The sand keeps the tools clean, and the oil keeps them rust-free.
DO spray or rub vegetable oil on larger tools after they've been thoroughly cleaned.
DON'T forget to sharpen lawn mower blades and pruners — or take them to a professional for sharpening.
DO store garden chemicals in a secure, dry place away from kids and pets.
DON'T let hoses freeze. Turn off outside water faucets, and drain garden hoses so water won't freeze inside them, causing cracks and holes.
DO bring in clay pots or garden ornaments so they won't crack or break from fluctuating winter temperatures.
General Garden Care
Spending some time working in the garden now will help make chores much easier in the springtime.
DO rake all leaves off garden beds. They harbor diseases and make great pest nests.
DON'T leave dead leaves and debris on garden beds over the winter.
DO mulch beds with shredded leaves or pine boughs after first frost.
DON'T forget tender bulbs such as cannas, gladiola and dahlia. Dig them up and wrap them in moist material. Store bulbs in a cool, dark place.
DO divide or transplant spring-blooming perennials in the fall before the first frost. Iris, peony and daylily are good choices.
DON'T leave divisions to dry out. Plant them as soon as possible.
DO water in any new plantings deeply.
DON'T leave annuals or vegetables in the ground over the winter.
DO compost healthy plants.
DON'T compost diseased plants.
DO add additional mulch where needed.
DON'T forget to water on schedule until first frost.
DO protect the grafts of rose bushes with a mound of mulch.
DON'T forget the hydrangeas. Winterize bigleaf and mountain hydrangeas (Hydrangea macrophylla and H. serrata) after their leaves drop by mounding soil to cover the lower two to three buds on each stem.
Enjoy these last lovely days in the garden and let the memories and anticipation of springtime sustain you throughout the winter.
Photos courtesy of Lori Pelkowski.
Lori Pelkowski, The Midnight Gardener, gardens and writes in historic Bucks County.
Yummy Buffalo Chicken Lasagna Recipe
Saw this recipe on another blog and had to share...such a cool idea that I plan on making this for our next neighborhood pot luck! Dont' forget to visit her blog for more information. The link can be found at: http://www.carissashaw.com/2014/08/buffalo-chicken-lasagna.html?m=0
BUFFALO CHICKEN LASAGNA! Excuse my excitement... but this is awesome! I'm actually new to buffalo wings. I ate my first wing at thirty years old. Yep, it's true. Wings never seemed like "my thing." But I was wrong... oh so wrong. I loveeee Buffalo wings now!
When I saw a recipe for Buffalo chicken lasagna I was really excited! But once I read the recipes I found online I felt like none were what I really wanted. As I usually do, I took the idea and made my own unique version. And it rocks. And because I'm awesome I share my recipes.
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, diced
1 clove garlic, minced
8 ounce cream cheese
1 cup buffalo wing sauce
Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)
2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)
1/2 cup ranch dressing
8 ounce package of shredded mozzarella cheese
Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna)
Directions:
In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.
Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.
Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.
Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.
Tip: Not everyone likes blue cheese. I hateeeeee it! So I really recommend using ranch in the recipe unless you're 100% sure that everyone who will be eating this lasagna likes blue cheese. The blue cheese lovers can use the dressing on their lasagna and even top it with blue cheese crumbles.
Enjoy!
Special Note: I'm so excited that you're checking out and sharing this very popular post! I'm just a mom with ideas and a blog. Please visit me on Facebook, Twitter, and Pinterest so you can stay up-to-date with the latest All in All news. I have big plans for the future of this blog with exciting changes coming soon!
Buffalo Chicken Lasagna
BUFFALO CHICKEN LASAGNA! Excuse my excitement... but this is awesome! I'm actually new to buffalo wings. I ate my first wing at thirty years old. Yep, it's true. Wings never seemed like "my thing." But I was wrong... oh so wrong. I loveeee Buffalo wings now!
When I saw a recipe for Buffalo chicken lasagna I was really excited! But once I read the recipes I found online I felt like none were what I really wanted. As I usually do, I took the idea and made my own unique version. And it rocks. And because I'm awesome I share my recipes.
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, diced
1 clove garlic, minced
8 ounce cream cheese
1 cup buffalo wing sauce
Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)
2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)
1/2 cup ranch dressing
8 ounce package of shredded mozzarella cheese
Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna)
Directions:
In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.
Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.
Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.
Bake at 350 for about 25 minutes. Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.
Tip: Not everyone likes blue cheese. I hateeeeee it! So I really recommend using ranch in the recipe unless you're 100% sure that everyone who will be eating this lasagna likes blue cheese. The blue cheese lovers can use the dressing on their lasagna and even top it with blue cheese crumbles.
Enjoy!
Special Note: I'm so excited that you're checking out and sharing this very popular post! I'm just a mom with ideas and a blog. Please visit me on Facebook, Twitter, and Pinterest so you can stay up-to-date with the latest All in All news. I have big plans for the future of this blog with exciting changes coming soon!
Subscribe to:
Posts (Atom)