Princess Bento & Blogiversary in 7 days!!

Today C wanted a "princess theme" bento so I made a castle sami with a cheesy crown. Snacking peppers, carrot chips with hummus and pineapple skewers around out this lunch. I was in a little bit of a hurry so it's not as lovely as I would like. However what is so so to me, is perfect and wonderful to C. I love her. Today I packed her lunch in our Easy Lunchbox. containers.

Speaking of Easy Lunchboxes, in 7 days we are having our 3yr Blogiversary! We have some fun prizes that will be given away!!

Happa Hapa is offering one winner a fantastic Crayon Purse! 

 Okay tell me that is not just fun-ctional but wickedly fabulous too! I have a feeling once my girls see this, I will be ordering a couple...lol

Easy Lunchboxes is offering one lucky winner a container set and one lunch bag (winner can choose color). If you followed my bento adventures last school year, you have seen that I love packing our lunches in these. Like today for example :)

...and if those prizes weren't enough, my shop is offering a custom made Summer Dress. The winner will choose the size (12m, 2T, 3T, 4T, 5 or 6) and you will have the option of having the bodice embroidered with a monogram if you choose. 

The dress will be made from coordinating Moda Hushabye by Tula Pink Fabric. Don't you just love the soft colors and the flowered duckie! Love this fabric!

Also up for grabs from my shop is your choice of one of our ready to ship Wipes Cases! 

That is four amazing prizes for 4 lucky winners!

The giveaway will start Sept 10th so plan on popping over after it starts and enter to win these outstanding prizes!

First Day of School {Take 2} & Hello Kitty Bento

We have school today! I woke early to check the local news and the district website just to make sure. Did not want to go through what we did yesterday. So today, even though there is a 2 hour delay, will be the first day of school! C was very excited when I told her school was open, so of course we had to make a special lunch. She said she wanted the same box we used yesterday but she wanted a "hello kitty town" to match it.

So we've got 2 Hello Kitty sami's and as you see, the one on the left is holding an "ice cream cone", per C's request...lol Then there is a pineapple kabob and stemmed tomatoes with carrots accents around the box.

This HK has a fashionable girly bow :)

Strawberry-licious Cake & Recipe

This is one strawberry-licious cake. I made if for C's first day of school.We started this tradition last year thanks to the inspiration from Sharon at Mama's A Mess. Since her eldest started Kindergarten she has baked a cake and taken a picture on the first day of school. I know the family well and love seeing how big K gets every year (and what yummy treat Sharon makes). 

This is C last year with her cake...

..and this years cake.

You may wonder why this years cake says K2. Last year C only went to school for a few months before we had to moved, so she never finished Kindergarten.We thought about sending her straight to 1st grade this year. However after going back and forth (for many reasons)..chatting with the principal, ect.. we asked her what she wanted to do, and she told us. Kindergarten, she wanted to finish and since she just turned 6, she won't be the "old" kid in the class...lol So we are calling this year her K2 year :)

The cake I made is a strawberry cake with strawberry cream filling and buttercream frosting. For the bottom decor C had a great idea to use strawberry marshmallow hearts, perfect!

Strawberry-licious Cake Recipe...

1 box Strawberry Supreme Cake mix

1 can Vanilla Whipped Frosting

Strawberry Jam

Buttercream Frosting (found via Wilton):

1/2 cup shortening

1/2 cup butter

1 tsp vanilla

4 cups shifted powered sugar

2 tablespoons milk

Bake rounds according to package, let cool on wire rack. For the filling I used a mixture of premade vanilla whipped frosting and my homemade strawberry jam. I used a ratio of 2/3 frosting to 1/3 jam, but do yours to taste. Mix together well and pipe or smear (like I did) the filling onto the bottom layer and top with the second layer. Put cake in fridge to set. While it sits, make your buttercream.

To make the buttercream frosting..

In a med to large bowl cream the shortening, butter and vanilla together with a mixer. Slowly add the shifted powered sugar a cup at a time and incorporate into the butter mixture. Once all the powdered sugar is mixed in, add the 2 tablespoons of milk and continue to mix until fluffy. Cover the bowl with a damp towel if not using right away to keep the frosting from drying out.

After your cake has set, frost with your homemade buttercream and add decorations. So easy and everyone will love it!

First Day Of School, Bentos & MTM

Today was to be C's First day of school in our new town. Friday we went for a meet and greet with her teacher and other classmates. She already made her first sidekick friend in that hour span. I was very happy for her and could tell she was going to be just fine.

Tropical storm Irene hit us Sunday...all day Sunday. We didn't take any damage, thank goodness but I noticed on the local news ticker that school would start 2 hours late. I was kind of relieved, we wouldn't have to rush and feel stressed getting ready for the first day. Then our TV went out for the rest of the night.

The dish guy came out first thing to get our tv back up and running. He finished just in time for us to leave for school. Wahoo, we are on our way, C was very excited. We pull into the school parking lot expecting to see kids and cars everywhere. Not so much, it was a ghost town. Oh no! Did school start on time and we are 2 hours late? I hurried the girls out of the car and up to the front doors. Just as I did I see the principal walk out in his shorts and a tee. "Yumm, apparently there is no school today", I asked him. He said no and proceeded to tell the girls how pretty they looked regardless of the shut down. He then told me the power went out late last night. He explained it was all over the local news this morning and then he realized my TV must have been out and that's why I didn't see it...exactly.

C was very sad when we got back into the car. She was really looking forward to her first day and seeing her new friend again. I explained it would (hopefully) be open tomorrow and that living where we do now, there is going to be several times during the winter that school will be closed, and that it was okay. So we came home, she ate the bento I had packed for school, I made Maddy a MTM and then we cut into that delicious first day of school cake. All is good, cake always makes it better....or maybe it's the sugar high...lol

C's bento lunch

Theme "new fishy in a new pond"

M's Muffin Tin Monday lunch

Summer Fresh Pasta

Doesn't this look amazing! The other day I came across this delicious recipe at Fearless Homemade. It's simple, fresh and the best thing is I can make it anytime by just stepping out to my garden. In my bowl I used Lemon Boy and Big Beefy tomatoes. I also fine diced some fresh garlic....love fresh garlic!

I made this for lunch today and it really hit the spot. So if this is making you hungry head over to Fearless Homemade for her tasty Pasta w/ Fresh Summer tomatoes, Basil and Parmesan. 

Homemade Chunky Applesauce {Canning}

Monday the girls and I went over to the neighbors to pick some apples. We brought a big Trader Joe's bag with us and filled it to the top. As we were picking apples the girls and I were naming off apple recipes we liked. Of course the girls recipe list was limited, basically apple pie and sliced apples..lol

I am not a huge applesauce fan unless it is homemade. With that being said, I have not had homemade applesauce in I do not know how long and I really do not like any of the packaged brands, so we don't eat it. I wanted to share a good homemade applesauce with my girls and see how they liked it, so that was the game plan. As usual the first thing I do it go online and start searching and as usual I find dozens of recipes all different. The one I liked the best is from Shakin & Bakin Foodie Blog. So I used hers and tweaked it just a touch.....and it is OMG delicious!

Homemade Apple Sauce:

Apples cored, peeled and diced

2/3 cup Water

2 tablespoons Lemon Juice

1 1/4 cup Sugar

2 Tsp Cinnamon

1 tsp Fresh Nutmeg

1 tsp Vanilla

1 pat Butter

4-6 pint Jars

Step 1: Wash your jars, lids and screw bands in hot soapy water and rinse. I left my lids and screw bands in a bowl of hot clean water until I needed them.

Step 2: Using a tall stock pot add jars and fill with enough water to cover 1-2 inches about top of jars. Set stove to simmer and cover.

Now I do not know how many apples to say for this recipe. These apples are much smaller than in the supermarket so I basically filled up my 6 quart pot to about 2/3 full of diced apples (I cut approx about 40-45, but again these are very small)  

Step 3: Get your empty pot and add the 2/3 cups water and 2 tbs lemon juice. As you add your diced apples stir and coat your apples with the water and lemon juice to help keep them from browning. Once you have your desired amount of apples set stove to med low add your pat of butter and cover. The apples will start to brake down and soften. Check often and stir.

Step 4: In a smaller bowl measure out your sugar, and spices.

Step 5: Once the apples have cooked down turn the stove to simmer. At this point you can mash the larger chunks if you like. It all depends on how chunky you want it. I wanted mine to have some good chunks but mostly be saucy so I gave a little mashing to it.

Step 6: Next add the bowl of sugar & spices to the pot and 1 tsp of vanilla. Stir and mix with the apples, keep stirring until all the sugar has dissolved then remove from heat. 

Step 7: Remove your jars from the simmering water and set them on a paper towels for easy cleanup. Quickly ladle the jam into the jars to within 1/4 inch from the top, any less and you will not get a proper seal. Wipe the rims and threads of the jars clean, then place the lids and tighten the screw bands. Be careful, jars are HOT!

Step 8: Carefully add jars back to the simmering water making sure they are standing up right. If your water is not 1-2 inches above your jar lids, add extra boiling water. Once all jars have been added cover and bring pot to a gentle boil. Once the boil is reached set your timer for 20 minutes.

Once your 20 minutes are up carefully remove the jars from the pot. Place your jars on the counter on a towel or I used my wooden cutting board, and leave them undisturbed until cool. I let mine sit on the counter overnight.

After the jars have completely cooled check the lids to see if your jars sealed. Press down in the center of the lids. If it springs back and makes that popping sound, they are not sealed. However, no spring back....your golden!

If you have jars that do not seal, it's okay. Those jars need to be refrigerated and will last for 2 weeks. Properly sealed jars will last on the pantry shelf for 1 full year.

We're Going To Party! T-minus 15 days!!!

It's my birthday...we're gonna party like it's my birthday....

Actually it's not my birthday but it is almost our 3 year Blogiversary! I can not believe it, it really snuck up on me. I guess with the moving and everything, it just slipped my mind. That was until I glanced at the little ticker on my blog and saw it. Where has the time gone? Over these years I am just in awe of all the talented wonderful bloggers I have had the opportunity to know, in real life and online. With out the support of all you lovely people, I would have given up on this awhile ago, but you keep me going. I love this little slice of life I have here and I love that I get to share it with you.

Soooooo, to celebrate not just my Blogiversary, but all you wonderful people who have been and are the best  followers ever, let's talk about a party! Of course there must be cupcakes, balloons, streamers...and GIVEAWAYS!

That's right, we can't have a party with no prizes, not in my house! So be ready in 15 days to help us celebrate our 3 years, and enter to win some awesome prizes from Sew Fierce Boutique (of course), Happy Hapa and Easy Lunch Boxes!!

Sewing Room Redesign, Stage2 - Paint

We finally put paint to wall this weekend. It did not go as smoothly as the other rooms in this house we recently have done. Poor hubby wrecked his ankle on Thursday. I mean like swollen 5 sizes bigger than normal and changing colors.

On Saturday I set out to do this job myself since he was injured. I soon realized I am not a painter...at least not by myself. I rely on hubby a lot when it comes to this, probably because he was a house painter in his younger years. He usually masks everything off, does the cut in and paints the lid (ceiling). My job is to roll the walls...simple. Well when left to my own devices it doesn't work well.

About 45 minutes into it, hubby comes limping in and grabs a brush. Obviously I told him not to, but secretly I was glad for the help. I was so exhausted from yelling obscenities at the walls, paint stick, tape, rollers, ect... and I think hubby was tired of hearing it (and I do not blame him). So with his help we knocked it out and I am so excited. I think I want to sleep on the floor in my new beautiful room tonight...lol

BEFORE

Blue walls with sponge white texture and dark blue ceiling and trim.

My cluttered office area

Wall color..blah!

Time to paint!!!! 

Even the girls got into it.

1 primer coat and 2 color coats later.......

AFTER

Right now this is the only section that is staged and it is my favorite. I spray painted my thread racks Cherry Red...love! I have my super yummy cupcake Scentsy warmer from my girlfriend Jenn. She is a Scentsy consultant and if you haven't seen this warmer yet, you have to check it out! Of course it is filled with cupcake melts. It smells divine!

On a side note, last week hubby came walking in from work and right away went to the kitchen to look for cupcakes...lol I had to explain it was my warmer and he was a little sad. He said the house smelled like fresh made cupcakes and it made him hungry :)

This print is from my sister Lisa in CA, it has moved many places with me and now it has the perfect spot.

What's Next????

Hubby is going to make a L shaped table..one side for the sewing machine and other side for my serger. Also 3 tiered shelving for all my jars of notions and what nots.

Along with the shelving will be a hanging dowel rod for my ribbons. Obviously I am not a Photoshop artist, but I tried..lol

This nook is where I have been storing my tubs of fabric. Here we will build a floating desk top for my laptop with shelving above for all my books, shipping stuff, business cards, ect. The clothing amour (you can barely see) has 3 sections each with it's own door. Soon each one of these sections will not be filled with winter blankets and misc stuff, but an awesome shelving unit for all my fabric!

So there you have it, stage 2 is complete. It will probably be a month or so before I can get to the table and shelving but I do not mind. I am just glad to have happier, brighter colors to inspire me.

Strawberry Jam Recipe {Canning}

Okay I think I have a legitimate new obsession now. I am so into canning. I wander around my pantry and constantly in my fridge looking for things to can. I wander around imagining taste combinations, flavors and textures. I think I may need to find my nearest CA group (Canaholics Anonymous). That's right, I totally just made up a new word, that's how I roll yo....lol

So today I made strawberry and apricot jam. However this post is just for the strawberry jam. I scoured the internet looking at every recipe and was so confused! I could not find one consistent recipe that was used more than once. Everyone had a different quantity of berries and sugar. Some used lemon juice, some used pectin and others used both. Grrrrr. So after being frustrated, I decided to follow the directions on the Ball Real Fruit Pectin label and be done with it.

For the Blueberry Jam recipe I used a box of Sure-Jell. This time I bought the Ball because it makes 22 half pints. I knew I would be making several different recipes so buying the pectin in bulk made sense.

Strawberry Jam Recipe

This recipe (for me) made 7 - 8oz Ball Jelly Jars

4 cups cleaned and smashed strawberries
4 1/2 Tablespoons Ball Real Fruit Pectin
5 cups Sugar
1/4 tsp of butter
7 - 8 oz jars

The steps are basically the same as for the Blueberry Jam...

Step 1: Wash your jars, lids and screw bands in hot soapy water and rinse. I left my lids and screw bands in a bowl of hot clean water until I needed them.

Step 2: Using a tall stock pot add jars and fill with enough water to cover 1-2 inches about top of jars. Set stove to simmer and cover.

Step 3: In a large bowl measure your 5 cups of sugar and set aside. Wash your berries. Use a spoon to "hull" the stem from the berry. Add a single layer of berries to a large bowl and smash with a potato masher. Measure out your mashed berries and add a nonreactive pot (i.e. aluminum). Once you have 4 cups of mashed berries and juice in the pot add 4 1/2 Tablespoons of the pectin and 1/4 tsp of butter.

Step 4: Start stirring and bring your mixture to a full rolling boil. "Full rolling boil" means that even though you are stirring, it does not stop boiling). Once you hit your full rolling boil quickly add your sugar to the pot and keep stirring. Bring your mixture back up to a full boil and boil for 1 full minute. Once again keep stirring as the sugar will burn if you let up with this high heat. Also be careful, at a rolling boil the mixture will splatter so take a step back. 

Note: I did not use butter for the blueberry jam recipe. Butter somehow helps keep the foaming down. With the blueberry jam I didn't really have much foam...nothing I needed to scrap off anyways, but for this recipe I thought I would try it. Couldn't hurt right? I have to say I like using the butter, I had no signs of foam at all, very cool.

Step 5: After your 1 minute is up, remove the pot from the heat. Remove your jars from the simmering water and set them on a paper towels for easy cleanup. Quickly ladle the jam into the jars to within 1/4 to 1/8 inch from the top, any less and you will not get a proper seal. Run a clean knife around the inside of the jar between the jam and glass to help remove any air pockets.Wipe the rims and threads of the jars clean, then place the lids and tighten the screw bands. Be careful, jars are HOT!

Step 6: Carefully add jars back to the simmering water making sure they are standing up right. If your water is not 1-2 inches above your jar lids, add extra boiling water. Once all jars have been added cover and bring pot to a gentle boil. Once the boil is reached set your timer for 10 minutes.

If your at a high altitude you will need to add some boiling time beyond the 10 minutes. There is a guide with the packet of pectin that explains this, so be sure to read it.

Once your 10 minutes are up, turn off the heat and let the jars sit in the pot for an additional 5 minutes. When 5 minutes are up carefully remove the jars from the pot. Place your jars on the counter on a towel or I used my wooden cutting board, and leave them undisturbed for 24 hours so they can set.

After 24 hours check the lids to see if your jars sealed. Press down in the center of the lids. If it springs back and makes that popping sound, they are not sealed. However, no spring back....your golden!

If you have jars that do not seal, it's okay. Those jars need to be refrigerated and will last for 3 weeks. Properly sealed jars will last on the pantry shelf for 1 full year.

Apple Blueberry Pie Recipe

Yet another delicious recipe in our blueberry themed baking week. This is an apple blueberry pie with a crumb topping and homemade whipped vanilla cream. Delicious! As you know from the previous post the blueberries came from the farm last weekend, but the apples came from our very own back yard that I just now realized was there. Not sure how I missed this huge tree full of apples earlier, but I did. I blame it on the 3 acres I have to take care off...lol Here is the delicious recipe to share with your family and loved ones, enjoy!

Apple Blueberry Pie:

Ingredients:

2 green apples, peeled, cored and sliced

1 cup fresh blueberries, rinsed

1 tablespoon Lemon Juice

1/4 cup Sugar

1/2 tsp cinnamon

2 tablespoon Flour

1 premade deep dish crust (frozen section in store)

Crumb Topping:

2/3 cup Flour

2/3 cups Packed Brown Sugar

1/3 cup Butter, softened

1/2 tsp Cinnamon

1/4 tsp Nutmeg

Preheat oven to 350

Thinly cut your apple slices. In a  large bowl toss the apples and blueberries with the sugar, lemon juice, and spices. Once covered sprinkle 2 tablespoon of flour and continue tossing until mixed. Pour your pie mixture into the frozen deep dish pie crust.

In a separate bowl add the brown sugar, flour and spices. With a fork cut in the butter and make sure to get all the mixture combined. You want the topping to ball up. If you notice there is loose flour and what not on the bottom of the bowl and it's not mixing well, add a little more butter and continue. Eventually it will all incorporate. When ready, pile the crumb topping onto the pie and sides. Gently pat to keep it from falling off.

Bake at 350 for 30-40 minutes. The top will be a beautiful brown and the juices should be bubbling!

Cool on wire rack. Serve warm with vanilla ice cream or fresh vanilla whipped cream!