Monthly Archives: May 2013

Fabric Stash Additions {27.05.2013}

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The fabric shop of focus this week, you guest it, it is Fabricworm. I love the definition of Fabric worm….A person devoted to fabric. You know that means most of us fabric addicts :-).

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I have recently started buying fabric from Fabricworm, as they have good specials on a regular basis, in fact one for Memorial Day – 30-60 % of selected fabric. I don’t tend to buy bundles or whole lines, more one off fabric 1/2 yards. They do also they have a great range of Japanese Import fabrics. So, here are the new additions to my stash:

Puti de Pome, So Happy, Hippos, 5 Total, these hippo’s are a linen like fabric and I am planning in using them for pencil cases, felt-tip wraps or bags/totes for kids.IMG_7357

Alexander Henry, Once Upon A Time:  Princess Kingdom, and Fair maidens, natural. I paired these two prints with Patty Young, Textured Basics: Shoreline Tangerine, and Shoreline Salmon.IMG_7364

Erin McMorris, Moxie: Buttercup TangerineTalk Talk Tangerine, Buttercup Grass, Talk Talk Sky. I am thinking of using the buttercup fabric for the outer pencil cases and the Talk Talk fabric for the inside lining.IMG_7360

Timeless Treasures, Sketch Basics: Orange, SmokeCitronIMG_7356

Here are some of the miscellaneous fabric 1/2 yards I also purchased:IMG_7369

  1. Lucie Summers, Summersville Spring, Leaves on the Vine, Green
  2. Lecien, Isso & Ecco Heart, Houses Navy
  3.  Laurie Wisbrun, Bright and Buzzy, Sky
  4. Keiki, Mind Your P’s and Q’s, Forest Critters
  5. Jaqueline Savage McFee, Hot Chocolate, Chocolate Squares Orange

I am linking up with Sunday Stash @ Finding Fifth.

Menu Plan {25.05.2013}

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It is Memorial Day weekend, and boy I was hanging out for this 3 day weekend. We just finished the first day at the beach with friends. The weather is perfect, the boys had so much fun, and I got to spend some time on making hexagons out of a bag of scraps (since my sewing machine is at home….we are only away for two days).

Here is our meal plan for the rest of the week:

DAY BREAKFAST DINNER
Saturday Fruit salad + scrambled egg + english muffin Grilled fish + Grilled Vegetables (BBQ)
Sunday Rhubarb+Apples Compote + Granola+yoghurt Grill meat + Spinach Salad
Monday English Muffin + Banana + Almond Butter Meatball + Spinach Pasta Bake
Tuesday Rhubarb+Apples Compote + Granola+yoghurt Omelet
Wednesday Bircher Muesli zPizza
Thursday Bircher Muesli Mexican Chicken Stack
Friday Berry + Banana + Spirulina Smoothie Sandwiches

We are usually spending ~$70 a week for our meals. Here is this weeks shopping list:

GROCERY LIST (NEW STOCK) IN THE CUPBOARD/FRIDGE
  • Watermelon (TJ)
  • Bell Pepper (TJ)
  • Tomatoes (TJ)
  • Chili Beans (TT)
  • Frozen Corn (TJ)
  • Grated Cheese (TT)
  • Spinach (from the garden)
  • Broccoli (from the garden)
  • Ground Beef (TJ)
  • Onions (TJ)
  • Eggs (TJ)
  • Gluten Free Pasta (TT)
  • Oats (BJ)
  • Sultanas (TT)
  • Rhubarb (LF)
  • Granny Smith Apples (LF)
  • Mushrooms (TJ)
  • English Muffins (LF)
  • Soy Milk (TJ)
  • Cereal (BJ)
  • Chicken (BJ)
  • GF Lasagna sheets (WF)
  • Canned tomatoes (BJ)

NOTE: We shop majority at Trader Joe’s (TJ), Target (TT) with an occasional visit to Whole foods (WF), BJ’s , Harris Teeters (HT), Lowes Food (LF) and Fresh Market (FM).
NOTE: We do not typically use coupons mainly due to time.

Stuffed Portobello Mushrooms

With Summer upon us, grilling (or BBQ) season is starting. One of our favorite recipes is this stuffed portobello recipe, which we have already tried out 🙂

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Ingredients (original recipe source: Weight Watchers)

3 Portobello Mushrooms
1/4 cup Goat cheese or feta cheese crumbed (I use soft)
Bunch of fresh Spinach
Tbsp of fresh basil
1 Tbsp Spring onions (scallions)
2 Tbsp Bread crumbs
2 Tbsp Chicken stock
1 tsp olive oil
Pinch of salt
Pinch of fresh cracked pepper

  • Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, chicken stock, basil, oil, salt, and pepper in a medium bowl.
  • With a small spoon, stuff each mushroom cap with the spinach mixture; place in a single layer in a 9 x 13-inch grill platter.
  • Drizzle with 1-2 Tbsp water around the mushrooms in the pan. Grill for 15-20 minutes on the Grill element.
  • Bake until the cheese is melted and the filling is hot. Serve at once.

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