To remove permanent marker and ink from skin, try eye make-up remover ( I use Mary Kay). Just apply to a cotton ball and wipe.
For more tips, visit the Fun Home Things Facebook page. Have a great weekend!
Add brown sugar, cinnamon, nutmeg and ginger.
Stir in eggs and half and half.
Bake at 350 degrees for 30 minutes. While the pie is baking, make the streusel topping by combining the ingredients and mixing until it resembles crumbs. (I like to leave some larger chunks in mine)
Remove pie from oven and sprinkle with streusel topping. Continue baking for 20 minutes.
Serve with vanilla ice cream or whipped topping.
Making wine jelly is a great way to enjoy your favorite summer wine all year long. I chose my local favorite, Peach Berry by Purple Toad Winery for this batch. It was perfect–a sweet blend of strawberry and peach with a little kick at the end. This jelly is a great topping for crackers and cream cheese or you can spread it on a biscuit or toast.
1. Pre-measure all ingredients and prepare your supplies.
2. Sterilize jars in dishwasher on “sanitize” setting. Leave in the dishwasher until you are ready to fill them.
3. Place lids in saucepan of water. Heat and let simmer until ready to use.
4. Fill canner with water–enough to cover jars plus an additional one inch.
5. In a pot, mix together wine, lemon juice and pectin. Bring to boil.
6. Add sugar all at once, mix well and remove from heat. Spoon off foam.
7. Ladle into jars using a funnel, leaving 1/4″ head space. Wipe rims with a damp paper towel, secure lid and tighten ring (but not too tight).
8. Process for 5 minutes. Process time begins when water is at a full boil.
9. Remove and place on a towel. You should hear the lids “pop” which means they have sealed. If they don’t seal, reprocess with a new lid.
10. Let cool for 24 hours. Refrigerate and eat or store for up to 1 year.
|Peach Berry Wine Jelly|
For a video tutorial on making wine jelly, check out the Make and Take Gals, they’re one of my favorites!
Squishy Baff is a bath additive that turns bathwater into a slushy goo. And it does. Trouble is, it makes a huge mess and doesn’t dissolve very well.
We had one packet left from a 2-pack that my mom brought when she visited last weekend. Honestly, I would have been fine throwing it away. But it was a gift from Nana and my daughter loved it.
So I decided to move the Squishy Baff party to the deck where clean-up would be much easier. What a fun texture activity that turned out to be!
Here’s what you need:
Fill your buckets with water. Pour Squishy Baff into one of the buckets.
Stir with a spoon. It will start to thicken right away.
Play! If it feels too thick, just add water or transfer to other buckets until you get the texture you want.
This was not a winner.
I know, I know. Just go out and buy detergent. But it’s so cheap ($1.77 for 3 gallons or 96 loads). It also creates less waste, has fewer chemicals in it than regular detergent, and even works in HE washers. Bottom line, it’s got a lot going for it and I’m stubborn. So if you’ve made this before, I need your help.
I found what I thought was a great, simple recipe on Pinterest (it actually originated from this recipe). It looked perfect until it cooled. That’s when it turned to thick sludge. So I watered it down. Now it’s a watery, chunky hot mess.
Here’s what I did:
1 bar Fels Naptha Soap, grated
1 c. Borax
1. Grate soap and transfer to large pot.
2. Pour one gallon of water into the pot, cook until grated soap dissolves (I cooked on med-low).
3. Add Borax and Washing Soda.
4. Bring to rolling boil (I boiled it for 2 minutes).
5. Add one gallon of cold water. Sir or whisk well.
6. Pour 1 gallon into each container. Detergent will thicken once cooled.
Easy enough, right? Well, then it started to really thicken. So I read on and saw that thick detergent was a common problem and the solution was to dilute it. So I did.
I shook it up, hoping that would help. It did. A little.
Hard to believe that Julia Child would have been 100 today. In honor of America’a first celebrity chef and one very progressive, intelligent and charming lady, I would like to share a few of my favorite Julia quotes. Bon appétit!
1. Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.
2. Find something you’re passionate about and keep tremendously interested in it.
3. Cooking is like love; it should be entered into with abandon or not at all.
4. I was 32 when I started cooking; up until then, I just ate.
5. I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
6. The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
|Courtesy of PBS.org|
7. If you’re afraid of butter, use cream.
8. In my generation, except for a few people who’d gone into banking or nursing or something like that, middle-class women didn’t have careers. You were to marry and have children and be a nice mother. You didn’t go out and do anything. I found that I got restless.
9. …nothing is too much trouble if it turns out the way it should.
10. This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
Here’s what you need:
6 c. sugar
8 c. whole ripe strawberries, hulled (about 4 1/2 containers)
4 Tbsp. lemon juice
1 pkg. powdered fruit pectin
1. Sanitize jars and canning equipment.
2. Measure sugar and lemon juice and set aside.
3. In pie plate or bowl, crush batches of strawberries and transfer to heavy saucepan. (Yields 5 cups crushed).
4. Add lemon juice and whisk in pectin. Bring to a full rolling boil over high heat, stirring frequently.
5. Add sugar all at once, stir constantly and return to full rolling boil and boil for 1 minute.
6. Remove from heat and skim off foam.
7. Ladle into jars, leaving 1/4 inch headspace.
8. Slide a non-metalic knife around jam to get bubbles out. Add more jam if needed.
9. Clean rim and secure lid.
10. Bring to a rolling boil and process for 10 minutes. Remove and place on towel. After a few minutes, check the lids to make sure they have sealed correctly.
11. Let jars sit on towel for 24 hours. Jars can be stored for up to a year. Refrigerate after opening.
Helpful canning links:
If you’re not ready for hot water bath canning, try freezing. Ball makes great plastic freezer jars. Just follow the recipe through step 9 then freeze. Thaw in the fridge.
2 Tbsp Italian seasoning
3/4 c. water
1. Preheat oven to 350 degrees
2. Saute onion and green peppers with butter for 5 minutes
3. Stir in mushrooms, salt and seasoning.
4. Remove from heat and add tomato paste and water, stirring until dissolved.
5. Stir in zucchini and transfer to small casserole dish. Top with cheese.
6. Bake for 35-40 minutes and serve.
Alternate version: If you’re not a vegetarian or just want to add a little kick to this dish, try adding 1/2 pkg mini pepperoni.
We are not friends. I hear the word and I remember the fried green slimey things my grandma force fed me as a kid. Bleh.
Naturally I was *elated* to see them in my Harvest Partners basket this week. Maybe tastes change? Mmmm, probably not. But I hate wasting food and they enclosed this recipe (I know, right?) sooo…I fry.
Wow these were good. Not slimey, not heavy, just really good. They were easy to make and what I didn’t cook, I froze for later. Nice.
So here you go!
2 c. okra, sliced 1/4-1/2 in. thick
1/4 c. cornmeal
1/4 c. flour
1/2 tsp. salt
1/4 tsp. cayenne red pepper
2 Tbsp. grated parmesan
1/2 c. finely chopped onion
3 Tbsp. parsley
1 egg, slightly beaten
1/2 c. evaporated milk
vegetable oil for frying
Simple, fresh and perfect for summer.
8-10 oz. cherry tomatoes, halved
1 cucumber, peeled and sliced
1 green or red bell pepper, chopped
1 red onion, sliced into half rings
1 Tbsp basil
1/2 c. Newman’s Own Balsamic Vinaigrette
1/2 Tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1. Combine dressing, garlic, salt, pepper and basil in a bowl. Mix well.
2. Pour over vegetables and toss.
3. Cover and chill for 1 hour before eating.
Like this one? Got a great summer salad recipe? Share your thoughts!