Author Archives: mlwilkie

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About mlwilkie

Software Developer, Mother, Wife with keen interest in art, design and crafts of all kinds.

My first Christmas stocking made

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I was inspired by all these people posting the Christmas stockings they had made, so with my new-found sewing skills I made a stocking for my 5-year-old. He chose the colors blue and green; even though his favorite color is orange.

I showed him the fabrics for sign off – which included orange. I loved what LC did in her blog with the squares, so I used that idea and the pattern (just the shape) she mentioned in the blog (“Amy at Diary of a Quilter did for Art Gallery’s Fat Quarter Gang Series“). I did included binding around the top.

Here is how it turned out – we really like it. The front:BlueGreenOrangeChristmasStocking

The Back:BackBlueGreenOrangeStocking

The inside:StockingInside

Now, it looks much better than our other $5 felt ones we have from Target, that I am making two more so they whole family will have one. As I finish those up I will post them.

Husband’s color combination will be Orange, Yellow and Brown (earthy tones). My color choses are teal and red.

Meals on a Budget: Roast Chicken into 10 meals

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We try to live of $70 (USD) a week on food for two adults and one child (5 years old). We do this by pre-planning the meals to make sure things get used in multiple ways through the week. Below, is how we got 1 full main course, 3 light dinners, 6 lunches and a core pantry ingredient from one meal – Roast Chicken.

Starting with a main course

Last week, I made a roast chicken (whole chicken) with roast potatoes, sweet potatoes and green beans for dinner.

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From the left overs

I boxed up two lunch-size portions of the meal above
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From the left over potatoes/sweet potatoes we made a light dinner of Bratkartoffeln (Recipe in previous blog).

There was significant amount of chicken meat left over which went towards 3 x Chicken Sandwiches and a Chicken Vegetable Pie.
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Finally, I used the chicken carcass to make chicken stock (broth) which I separated into two batches – 1 batch I froze into large Chicken Stock Cubes and the other I placed in a jar and put in the fridge to use during the week in things like casseroles, stews or chicken noodle soup.

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I will continue to share “now” and “later” meals and weekly menu’s throughout December. Feel free to add suggestions or let me know if you have any questions.

Pumpkin Bread – Great recipe for freezing

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I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.

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Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

  1. Pre-heat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
  3. Combine water and flaxseed in a small bowl
  4. Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
  5. Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
  6. To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.