Entries in Fun to the power of x (25)

Monday
Apr022007

Look what came in the mail!



The fabric and patterns for our pioneer costumes arrived today. I've never bought fabric online before, and I'm pleased to say that the gamble paid off. I HATE shopping in general; the thought of lugging a frisky almost-three-year-old to a fabric store so that I could spend hours trying find some inexpensive calico was more than I could bear.

I found a discount online store during naptime, crossed my fingers, and chose fabrics I hoped would match based on the on-screen swatches. I didn't pay more than $3 per yard for any of them, which was great. Even better, the fabrics really do coordinate in real life (I put my fledgeling shawl on top in the photo, because it matches, too). Serendipitous internet!

Now I need to get cracking on the actual sewing part. I'm looking forward to trying these old-fashioned patterns.

Also in mail news: Lori sent me the most lovely handmade cards today. Thank you! I'm putting together a little reciprocal package for her--very fun stuff.

Saturday
Mar312007

Quirky Quote #2

"And, after all, what is a fashion? From the artistic point of view, it is usually a form of ugliness so intolerable that we have to alter it every six months." --Oscar Wilde

Saturday
Mar312007

Contest Alert

1) Those crazy gals over at 5 Minutes for Mom are having a drawing for a free Dyson vacuum cleaner. I'm a fan of good tools, and those Dysons seem like they are pretty great. Go enter--you've got to be in it to win it!

2) jewlsntexas is having a Quirky Quote Quontest. The winner gets a new blog template design by GoofyGirl--fun! Here's my entry, from The Princess Bride:

Westley: Can you move at all?
Buttercup: Move? You're alive. If you want, I could fly.
Westley: I told you, "I would always come for you." Why didn't you wait for me?
Buttercup: Well ... you were dead.
Westley: Death cannot stop true love. All it can do is delay it for a while.
Buttercup: I will never doubt again.
Westley: There will never be a need.

Tuesday
Mar132007

Happy Recap



Some regular readers have emailed me asking for an update on some of our household routines. What, for example, happened with CIA Night last month? I'll give you the scoop on all the latest scintillating news.
First of all, I finished Daniel's sweater. He's a very gratifying recipient; he wants to wear it every day and gets mad when he can't wear it to bed. Yes, it turned out big, as I expected. But I'm glad (since he's the baby) that he'll be able to wear it again this fall. Everytime I put it on him, he exclaims, "I'm so cute!" Indeed.
As you can see from the photo above, at Needlework Group yesterday I started cutting fabric for two quilts. Tess and Daniel's flannel receiving blankets were taking up space in the linen closet, but I couldn't bear the thought of giving them away for some reason (I gave away almost all of their infant-sized clothing long ago). Their birthdays are coming up, so I decided to make them each a quilt. I've never made a quilt before (though I've tied several). My angel friend Karen lent me her cutter and mat and gave me a basic outline of what to do. I got the last blanket cut just before the big kids walked in the door. I'll see how long I can keep this project a secret.
The kids and their cookery: Christian made Chicken Enchiladas--yes, the recipe that elicited a proposal from Patrick. James made Roasted Butterflied Chicken with Potatoes and Broccoli. Hope and Tess each made a batch of Spaghetti Bolognese. Yummmmm.
And just for kicks, here's what I made for lunch today. I was able to work with what I had on hand; I felt lucky that I could put off a trip to the grocery store for a few more hours.
Lucky Egg Drop Soup
2 TB. butter
1/2 onion, chopped
2 carrots, peeled and chopped
1 handful of fresh parsley, chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
2 garlic cloves, peeled and pressed
1/2 tsp. salt
1 pint homemade chicken stock
1 pint water
1/4 lb. wide egg noodles
2 eggs, beaten
In a 2-quart saucepan, melt the butter over low heat. Saute the onion until soft. Add the carrots and saute a few more minutes. Add the garlic, ginger, and parsley; stir and cook for just a few seconds. Add the salt, stock, water, and noodles. Cover and cook for 10 minutes. Check the noodles; they may need another minute or two. Once the noodles are cooked and the soup is boiling, pour the eggs in and stir like mad for a few seconds. Amply serves two, with enough left over for a hungry 13-year-old's mid-afternoon snack.
There: I believe I've answered all outstanding questions! Enjoy the gentle breath of spring!


Wednesday
Mar072007

Free Association*


It's been very enjoyable associating freely with all the great women at the 5 Minutes for Mom Ultimate Blog Party. It runs through Friday; let's keep the momentum going, gals!
Who knew there were so many blogging moms out there? Apparently the advertising world is clueing in; a friend of mine in sales forwarded me an article about the buying power of our particular demographic. Apparently we are a force with which to be reckoned.

Some of you may have popped over to Cranberry Corner to visit my pal Jenna. Since she compares herself to a cranberry, and she's more than a little nutty, I'm posting a recipe for a delicious dish that's currently baking in my oven.

I got the recipe from a lovely German lady in our congregation (of course, I've monkeyed with it). Elga called it a dessert when she gave me the little handwritten index card, but I know she must have been kidding, because, ummmm, see, Elga, it doesn't have any chocolate in it.

But it makes a fantastic breakfast item. It's a great thing to make for a Ladies-Who-Brunch event; maybe I'll make it again for Needlework Group next Monday. I'm betting you have all the ingredients in your house right now: a bag of cranberries and some pecans rattling around your freezer, left over from the holidays, for example. Why not give this a try?

Cranberry Pecan Upside-Down Tart
8 oz. frozen cranberries
1/4 cup chopped pecans
1/4 cup brown sugar
1 egg
1/2 cup white sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup unsalted butter, melted
Preheat oven to 325 degrees. Butter a 9-inch pie plate. Pour the frozen cranberries into the pie plate; sprinkle the brown sugar and the nuts evenly over them. Beat an egg in a small mixing bowl until it is uniformly yellow and thick. Add the white sugar and salt and blend. Stir in the flour and melted butter, mix well. Spread the batter over the cranberries with a spatula. Bake for 45 minutes. Cut into wedges and serve. Whipped cream is optional (not really). Delightful!

Which reminds me of The Upside-Down Show. Have you seen this program? It's brilliant. All five of my kids--the 13-year-old on down to the 2-year-old--and I are completely enthralled when it's on. It features two gloriously goofy Australian guys whose adventures are governed by the imaginary remote control they give to the audience at the beginning of each episode. It's very meta, and I never metafiction I didn't like.

Ahem. And now for something completely different: another reason to celebrate! Today I'll be able to finish Daniel's sweater. Look at the cute-as-a button buttons I found at Knittingsmith. They're the beysssst!

* If you need a little help with this one, click here.