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I love making things for my grand kids!  The tiny pieces and fabrics are so much fun to work with!

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My daughter gave me this magazine about two years ago.  I’ve looked through it countless times, dreaming planning which projects I was going to make, with what fabric, and for whom.


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You see the project pictured on the top right?  That’s the one I had picked out for one of my grand kids birthday.  I just thought it looked so cute!

If you’d like to get the pattern, you can find it by clicking here.  I love the website for this magazine!  It has so many ideas, patterns, and helpful tips!  The designer of this project is Jo Carter, and her website is http://www.twoowls.typepad.co.uk.  

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The instructions are easy to understand and follow.  I must confess that as I pieced the bed, I wondered how this “rectangle” would become a bed, but as I went along, following the pattern, it all made sense and worked perfectly.

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I love patchwork quilts, don’t you?

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For the mice, I decided to use print instead of solid fabric.  


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It was fun sewing on the tails and working on their faces.  As you can tell, I decided to use a fine-tip permanent marker (instead of embroidery) on the faces.  I was short on time… I had to get this in the mail in time for a birthday surprise!


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If you’ve got any projects or magazine clippings filed under “someday”. . .  Choose one and get started!

It’ll be fun!

Happy sewing and a great weekend to you!

Daisy

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This dish reminds me so much of my childhood.

Sweet memories of my Mom, my aunt, and grandmother… this was something they loved to serve because it feeds a crowd.

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It’s kind of like a chicken casserole . . . But so much more!

It’s really Cuban comfort food.   I know you’ll love it!

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Here’s how I make it:

ARROZ CON POLLO

Marinade chicken overnight (if possible).  For the marinade I use:  the juice of 2 lemons (or limes), 1/2 tsp salt, 1/2 tsp of cumin, 1/2 tsp oregano, 2 Tb olive oil.  Mix in a glass jar, then pour over chicken.  Refrigerate overnight.  I use a large casserole dish to marinate the chicken, or a gallon-size zip-lock bag.  Just before cooking, remove chicken from the marinade and dispose of marinade – do not use the marinade in the arroz con pollo.  

To make the Arroz Con Pollo:   Rinse rice in strainer and drain well.  Heat a 3 quart pan over med-high heat.  Put 2 Tb of olive oil in the pan. Place rice in heated pan and stir frequently until it turns to a bright white color (about 5-10 mins).  It’s important you don’t step away from the stove at this point – the rice can burn easily & quickly.  Add 2 cups of chicken broth and 2 cups of cooking wine.  Add 1/2 tsp salt.  Stir and heat over med. high heat.

In a large skillet with a lid, or a big pot, heat 2 Tb of oil.  Add one finely chopped onion, 3 cloves of garlic, yellow & orange sweet peppers (diced).  Cook, stirring often, for about 3-5 min., then add 2 bay leaves, cumin, oregano, tomato paste, pinch of sugar, and cook for another 3 min.  Add chicken and cook until nicely browned and crusty.  I usually turn up the heat a little bit so that the chicken gets a nice color.  If necessary, add a Tb or two of olive oil so the chicken won’t stick or burn.  Cook for about 10 min., turning chicken to ensure even cooking.  

Add rice mixture to the large skillet (or large pot) with the chicken.  Stir gently until well-mixed.  Place chicken pieces over the rice.  Add green olives and the sweet red pepper strips.  Cover and cook until rice is done and chicken is cooked (About 30 min.).  Do not open or stir!  This will cause the rice to clump and not cook evenly.  

After 30 min, sprinkle green peas over rice (do not stir).  Cover, and cook an additional 5 mins.  Turn heat off and let it sit for about 5 min.

Serve with plantains or tostones.  A nice fresh salad also goes well here.

Note:  If you’re using chicken breasts, either increase the cooking time or cut into smaller pieces to ensure chicken is cooked all the way through.  

INGREDIENTS

     FOR MARINADE:

  • 2 lemons 
  • 2 Tb olive oil
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp paprika (I also added turmeric for color)
  • 1 whole chicken, cut up, OR a pack of drumsticks and thighs (I buy skinless)

     FOR RICE:

  • 2 cups rice
  • 4 Tb oil
  • 1/2 tsp of salt (you can add more if you like)
  • 2 cups of chicken broth
  • 2 cups of cooking wine

     FOR CHICKEN:

  • (The chicken you hopefully remembered to marinade)
  • 2 Tb olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 4-5 mini sweet peppers, yellow and orange, seeds and stems removed (you can also use regular size or just use green peppers)
  • 2 bay leaves
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 small can tomato paste (or 1 small can of tomato sauce)
  • Pinch of sugar
  • 1/2 of 7 oz.jar of green olives, stuffed with pimento
  • 1 sweet red pepper, sliced into strips (or pimento strips)
  • 1/2 cup green peas

I hope you’ll give it a try!

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Happy cooking,

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Daisy

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“Oh Lord, my God, when I in awesome wonder consider all the worlds thy hands have made…

Then sings my soul, my Savior God, to thee, How great thou art!”

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A blessed Sunday to you!

Daisy

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Yes, I was skeptical, but it’s true!!

And only three ingredients!!  Can you believe it??!!

Lately, I’ve seen all kinds of recipes on Pinterest for different things that call for 3-4 ingredients… pancakes, muffins, truffles, cookies, …  After reading several dozen different takes on the cookies, I decided to add a few other things I need to have every day (according to my Dr.).

Here are the basics:

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Yep!  All you need is 2 ripe bananas, one cup of quick oats, and your choice of 1/3 cup of raisins, dates, nuts, or chocolate chips.  You can also mix it up and have a little of each.

Today I used dark chocolate chips because that’s one of the things (believe it or not!) that I need to be eating!  I know, I know, it’s tough but. . .

To make these cookies fill the bill for my dietary needs, I also add flax seeds (either whole or ground, but I actually like the “toasty” flavor the whole seeds give).

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I realize I don’t need to show you how to mash ripe bananas, but I shared this photo because I just love the color of the blue with the pale yellow… (always looking at things as if through the lens of a camera, sigh).

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Mix in the quick oats a little at a time, and very lightly.  Don’t mush it together.  Be gentle.  🙂

At this point I add the flax seeds, ground cinnamon, and either vanilla or almond extract.  (I love almond extract!)

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Shape into a small ball.  I got 10 out of one batch, but you can make them bigger or smaller, whichever you prefer.

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Flatten out gently and shape into a patty.  (These cookies do not spread out).  You can also place each small ball on the cookie sheet and use a glass to flatten out a bit.

Now is when I prefer to add the “goodies”.  On this batch, I placed the dark chocolate chips and small pieces of walnuts on each cookie as I shaped them in my hand.

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I used a greased, 12 inch pizza round because it fits perfectly into my small counter-top oven.

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Bake at 350 for 12-18 minutes.  I actually left mine for 20 mins and they were perfect.

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Have them with tea, coffee, or cold milk.

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You can also add a spoonful of whipped cream, or drizzle left-over cream cheese frosting over the top.  The possibilities are endless!

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It’s okay to have 2 or 3.  After all, they’re really good for you!! 🙂

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Have fun baking these!  Let me know if you try them and how you liked them.

Happy snacking,

Daisy

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Taking pictures of babies is not easy.  But toddlers?  That’s a whole other level.  They don’t stay still for a second.  


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I laughed the entire time I tried to take these pics…

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And I’m surprised I got any in focus because she wasn’t in one place, facing one direction for more than just one second.  It was hilarious… if you had been watching my daughter & me… trying to get at least one picture… we were laughing out loud as everything we tried just didn’t work.  Kids have a mind of their own and their attention span when it comes to photos is not very long.  

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I just wanted one or two good pics of her wearing the little dress I made for her.
(Click here to see that post)

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But every time she stood still and smiled, she was not facing the camera…

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And she had her own ideas of how to use the props…

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I have a new level of respect for children’s photography. 

But it’s so much fun, though.

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I can’t wait to see her again! 

And take more photos…

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For as the old saying goes,

They grow so quickly…

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Have a great weekend,

Daisy

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A New Year

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I know it’s not the 1st of January, not even the 2nd…

It’s the 3rd.

But now that the new year 2017 has officially begun,

I just want to say…

I truly pray that this is a very blessed year for you and yours!

Love,

Daisy

 

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This whole Fall has been a season of Giving Thanks.

I have so much to be grateful for.

Twice this year I had to deal with some health issues.
They could’ve been very serious…
But I thank God for restoring me to good health
and I feel better than I have in years.

I’m also thankful that my family, my kids, grandkids, and extended family
are doing well.
I can’t put into words how wonderful it is when everyone is healthy.
After several years of different ones going to the hospital and experiencing
such serious problems… I cannot thank God enough for the blessing
of good health in our family.
It is a gift not to be taken for granted.

Every thing else is just an added bonus.

I thank Him many times every day.

I have much to be thankful for.

Have a blessed Sunday!

Daisy
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“Give thanks to the Lord, for He is good; 
His love endures forever.”  
1 Chronicles 16:34

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