Hanging Vase

Girly Transformation

Kitchen

Sunday's Porch

Funky Office Chair

The Use of Yellow

My favorite color.

I Heart This

Spinach Cannelloni from Bethenny

Storebought no-boil lasagna sheets or whole wheat lasagna noodles.

Sauce:

1 tablespoon unsalted butter

1 ½ tablespoon whole wheat flour

2 cups low fat or soy milk

¼ teaspoon salt

¼ teaspoon black pepper

pinch of nutmeg

¼ cup Parmigiano reggiano (grate yourself for better flavor)

2 egg whites

Filling:

1 bag pre-washed spinach

1 clove garlic, minced

1 tablespoon olive oil

1 ¾ cup low fat ricotta

1 egg, lightly beaten

½ cup chopped parsley

¼ teaspoon salt

¼ cup Parmesan grated

1. Melt butter in saucepan over low heat.

2. Whisk in flour for approximately 2 minutes.

3. Add milk slowly while whisking. Bring to boil over high heat while whisking-sauce will thicken.

4. Reduce, simmer, and add salt, pepper and nutmeg.

5. Add cheese and cover pan.

6. Preheat oven to 425.

7. Sauté spinach with garlic in olive oil in nonstick pan. Set aside.

8. Combine remaining ingredients (except parmesan) for cannelloni in bowl and set aside.

9. Layer the bottom of a small baking dish with sauce.

10. Place lasagna noodles on flat surface.

11. Place 2 tablespoons of filling at the end and roll.

12. Place seam-side down in baking dish. Continue with remaining noodles and filling until rolls are snugly in 1 layer.

13. Cover with sauce and remaining Parmesan cheese.

14. Bake for 20 minutes covered in foil then for approximately 4 minutes under the broiler until lightly browned and bubbly.

Colorful

I like everything in this scene except the wall color.

If Walls Could Talk

Mock-a-Mole from Bethenny

1 avocado, peeled, pitted, and mashed

1 cup cooked green peas

1/4 cup chopped fresh tomato

2 tablespoons chopped fresh cilantro plus more for garnish

1 tablespoon chopped red onion

1 tablespoon chopped fresh parsley

2 teaspoons fresh lime juice

1 teaspoon Soy sauce

1 teaspoon garlic salt

1/2 teaspoon black pepper

3/4 teaspoon Tabasco sauce

Combine all of the ingredients in a large bowl and blend with an immersion blender until smooth. Garnish with cilantro. Serve with tortilla chips, whole grain crackers, and raw vegetables.

Note Cards - DIY

Miss to Match

DIY Jewelry

What's Old is New Again

Waverly's Fairy Wonderland

Each attendee gets a fairy tutu, magic wand and wings!

The menu is a build your own ice cream sundae.

Need to work on activity ideas.

Tassel Garland

These tassel garland come in 12 feet long sections (with a foot on either end) and sell for $130 here.

Green Tomato and Leek Frittata from Martha Stewart

Ingredients

Serves 6

2 1/2 cups sliced leeks, about 1 1/2 pounds whole leeks, white and light-green parts only

1 teaspoon olive oil

2 medium green tomatoes, about 9 ounces, cut into 1/2-inch dice

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

4 large eggs

2 tablespoons freshly grated Parmesan cheese

1/2 cup fresh basil leaves, torn into small pieces

2 large egg whites

1 teaspoon unsalted butter

Directions

1. Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.

2. Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.

3. Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.

4. Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.

5. Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.

6. Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.

7. Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into six wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.