Have a Super Weekend! Meg
Friday, September 26, 2008
Have a Super Weekend! Meg
Thursday, September 18, 2008
Then I made up this bag using a fabric from Heather Bailey's new pop garden line. I love how it looks with the chocolate brown cord, I also love the red and aqua together I wanted the red in the zig zag print to pop so I edged the middle stripe in a solid. Also I had to add a flower just for fun!
Here is it with out the flower.
I used the red for the interior as well!
Have a Happy evening! Meg
Wednesday, September 17, 2008
Friday, September 12, 2008
I received my Ohio State University patches and I made up a
couple of fun "college themed" totes!
I finished my mini purse that I will ship off to be modeled for
an upcoming holiday launch with En.Core on ebay.
And of course I am still playing with my new
Heather Bailey pin cushion pattern. Here I have used my
Garden Party scraps and I just love how the pear turned out.
Also check out the cool hat pins. Which I will use to
Have a super weekend! Meg
Tuesday, September 9, 2008
- 5 to 6 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter / I used 2 tbs Parkay fat free spray butter
- 1/4 pound chunk pancetta chopped into small dice/I used turkey ham
- 4 cloves garlic,
- chopped 1 pound spaghetti/I used wheat spaghetti
- 1 medium onion, chopped
- 2 carrots, cut into a small dice
- 1 fresh bay leaf
- 5 to 6 sprigs fresh thyme
- 1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
- Salt and freshly ground black pepper
- 1 cup dry white wine, eyeball it
- 1 cup grated Parmigiano-Reggiano
- A generous handful flat-leaf parsley, finely chopped
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
Wednesday, September 3, 2008
I love her new scrap booking line!
Heather's pre packaged kits!
My niece loves this fluffy fringe trim!
I also have to share this beautiful sunset I captured from Saturday evening!
Everything glowed beautifully!
Have a Happy Afternoon! Meg