Tuesday, August 25, 2009

Sunday, August 23, 2009

Here are the fantabulous dotee dolls I recieved in the Craftster.com round 6 dotee swap.

From kewlmomma...
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from craftymamma...
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from winstongang...
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Thank you ladies for a very enjoyable dotee swap! I am ready for round 7! Woo hoooo!!!!!
New doll clothes...

This one is a cheat basicly. The tshirt I bought for 4 bucks from ebay. The American Girl doll was posed with this shirt and a pair of green shorts. Purchasing the shorts required some crazy money. So, I found the exact same shade of green for 69 cents in the Wally World remnant bin and voila! A pair of cute cuffed capris.

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Untroducing Molly. She is a rescue dolly I bought second hand. I have worked and worked on that hair, and as you see, still have more to do. Not sure if I will really be able to make her look as pretty as she probably once was, but oh well. She has a home with me. I am always drawn to misfit, worn out, well played with dolls for some reason. Anyway, this outfit came out of my head. I reworked a pattern to accomodate the changes I wanted to make. Again, walmart scrap bin, and this time some cute flower appliques that I got at Hancocks for 99 cents. Splurged that time! LOL.

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Tuesday, August 18, 2009

Cute, cute, CUTE!!!!!

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Get the tutorial here.

Saturday, August 15, 2009

This is my new fur baby Bessy. She is a rescue kitty. I am not sure how old she is. We estimate between 12 and 14 weeks. These are not a very good pictures. I have problems getting pictures of her because she is rarely still. She is adapting nicely to our household. I wish my other cat would get used to her. Maggie hates her and is mean to her. Bessy is scared to go to the potty box because of Maggie, so I have to take her to the potty like a little baby. So far her favorite things are:

driving me nuts when I am sewing by batting everything that is not nailed down. She likes to take pins out of my pincushion with her mouth and drop them on the floor.

Cheetos

Poptarts

iced tea

Meesy (her toy mouse)

tearing the crap out of the ficus tree by my front door

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Lindsay is wearing pants that I bought from ebay, and a top that I sewed from scrap fabric I had leftover from crafting a bag holder. I dont much care for this top, it was a pain in the butt. I would like to attempt it again to see if I can do better, but I am not sure about tackling it.

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More doll clothes...

This is Molly. Her outfit is repurposed from a pair of old jeans and a cotton baby onesie. The top was very complicated, and I didnt think I was gonna have enough fabric, but in the end I won. I am very partial to strawberries, and I just had to have this one.

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Here are a couple of dotees I recieved from friends I have met on craftster. This is from the dotee round 6 swap. I love them!! So addicting.

From craftymama

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and from kewlmomma

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I made three dotees for this swap. I still have one partner who has not recieved yet, so I will not post mine. I will wait until she has recieved hers so that I dont spoil her surprise.

Sunday, August 9, 2009

Here are a few recipes to help you cope with your garden bounty....

Chicken and Green Bean Stir Fry
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1 lb. boneless chicken breasts
1 lemon1 clove garlic
2 tbsp. soy sauce
1/4 c. salted peanuts
1/2 lb. green beans
Salt to taste
1/3 c. chicken stock or canned broth
1 tbsp. cornstarch
2 tbsp. oil

Cut chicken into strips. Squeeze 1 tablespoon lemon juice and mince garlic. Marinate chicken in lemon juice, garlic and 1 tablespoon soy sauce in a bowl. Cook string beans until tender about 8 minutes in boiling water, drain. Chop peanuts. Combine 1 tablespoon soy sauce, stock and cornstarch. Heat oil in large frying pan or wok. Remove chicken from marinade and add to hot pan. Cook, stirring constantly until chicken is done, about 5 minutes. Push chicken to one side and stir in stock mixture to pan drippings. Stir chicken into sauce and add cooked beans. Cook until beans are heated through about 1 minute. Serve sprinkled with lemon rind and peanuts over rice.
Stir Fried Green Beans
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1-2 lbs. fresh green beans
soy sauce
sesame seeds
butter
Wash and remove ends from the beans. I use a wok but a large frying pan may also be used. Heat pan on medium-high. Add 1-2 tablespoons of butter in pan and add the green beans. Splash soy sauce to coat beans. Stir continuously. Add sesame seeds and cook for 7-10 minutes.
CUCUMBER RELISH

6 c. ground cucumbers

3 c. ground carrots
3 c. ground onion
3 lg. sweet green pepper
1 tbsp. salt

Mix together and let stand 2 hours, then drain through colander. Mix:
4 c. sugar4 c. vinegar1 tsp. mustard seed1 tsp. celery seed1 tsp. turmeric
Add relish mixture. Boil 1/2 hour. Place in sterilized jars and seal immediately. Make approximately 7 pints.
TOMATO RELISH
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3 qts. tomatoes, chopped

2 c. onions, chopped
1 c. green pepper, chopped
3 c. celery, chopped
1/4 c. salt
1 1/2 tbsp. black pepper
2 c. white sugar
1/4 c. brown sugar
1 c. vinegar (white)

Pour salt on tomatoes, onions, green pepper and celery. Refrigerate overnight. Drain but don't press. Put in large kettle and add pepper, sugars and vinegar. Cook until thick. Boil and stir another 35-40 minutes. Don't let it stick to pan. Put in hot jars and seal. Great with chips and meats as a relish. For a milder
taste, decrease black pepper usage.
Cheddar Zucchini Casserole
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2 pounds zucchini, sliced (approximately 6 cups)
salt and pepper
1 cup sour cream
2 eggs, divided
2 tablespoons flour
1 1/2 cups Cheddar cheese, shredded
6 slices bacon, cooked until crisp, drained, crumbled
1/2 cup bread crumbs
1 tablespoon melted butter


Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt and pepper.
In a medium bowl, sightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stiff; fold into the sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the Cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Toss bread crumbs with melted butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes.Serves 6 to 8.
Zucchini Pizza
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3 cups grated zucchini
3 eggs, well beaten
1/2 cup flour
salt to taste
2 1/2 cups shredded mozzarella cheese
1/2 cup chopped black olives
1/2 cup finely chopped green onions
1/2 cup finely chopped Italian pickled peppers or chopped marinated artichoke hearts
jalapeno pepper rings, as desired


1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil
3 to 4 small tomatoes, thinly sliced
salt and pepper, to taste


Generously butter a 9x13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colandar and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine ripe olives, onion, and chopped pickled peppers. Spread over cheese. Arrange jalapeno pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes. Serves 4 to 6.

Monday, August 3, 2009