I went to a friend’s house for some collage-crafting one evening and this was the result. Ive never done a collage before, so I was a bit overwhelmed with the possibilities. We cut up alot of magazines, postcards, flyers, etc. and had some found objects (I used some string and a feather) – and just went to town. I was mostly drawn to colors with mine, so i was looking fof different colors and textures that pleased me. And I added some animal elements. Was hoping to add some type, but just didnt find anything that jumped at me. So this is the finished piece. When i showed it to milo he said “oh. thats wierd.” haha. Hoping there is some more collaging in my future! This was really fun. I think it would even be fun to do with the kids and see what they come up with!
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I have been relying on smoothies more than ever this summer, so that would explain why there are so many smoothie recipes on here lately. I’m also trying to make more with coconut water as a base instead of almond milk because before or after a work out I feel so refreshed. Also I’m trying to try to find more that use a little more vegetables, instead of so much fruit.
Earlier this summer we were in Madison, Wisconsin and stopped at Collectivo Coffee during their epic farmers market. They had one dairy free smoothie, the green hornet, so I ordered it and it was delicious. So delicious that Milo took it over, and I had to go order another one. I wrote down what listed in it and have been making it myself. Its the perfect summer smoothie. So refreshing!
1 cup coconut water
3-4 pinapple chunks
small chunk of cucumber (about 1/4 of a cucumber or so)
1/2 green apple
1-2 stalks celery
Handful of spinach
2-3 Kale leaves
optional: hemp seeds, flax seeds, maca powder
Blend and enjoy.
I have made peach pie once before.
And with the end of summer nearing us, I made one again. This time I veganized smitten kitchen’s recipe and decided to finally try a lattice crust pie! I dont know why ive been so intimidated, it wasn’t any more difficult to do than making the full coverage pie. I think pie crust in general intimdiates me. I’m warming up to it. This time you poach the peaches too, and i think it softens them a bit, and the result was incredible. This was such a great pie – even milo ate it!
2 1/2 cups all-purpose flour, plus more for dusting surfaces
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks earth balance, very cold
1/2 cup water, very cold
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon table salt
3 tablespoons cornstarch
1 tablespoon almond milk
1 tablespoon coarse or granulated sugar
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a vegetable peeler.
Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Preheat: Oven to 425 degrees.
Assemble your pie: Flour your counter very well, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. Roll until your dough is a 12- to 13-inch circle, then transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.
Scoop filling into bottom pie dough, including any accumulated juices Roll out your top pie dough until it is 12 to 13 inches in diameter. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
To finish:Brush pie with almond milk and sprinkle with sugar.
Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool pie: For three hours at room temperature before serving.
I made a variation of this pattern for christmas here, and I made another one, using regular fabric and an old sweater (for the ears) recently for my friend who had a baby. I recently got a new sewing machine and needed to break it in, and this was the perfect proejct. It takes about an hour to actally sew once you get the pieces cut and it turns out pretty darn cute! One day I will try making it from felt, like the actual pattern calls for, but for now its been fun seeing how the project comes to life using patterned fabric.
you can find the pattern here.
Labor day has come and gone which means summer is sort of officially over. We celebrated the summer with last cook-out. I decided to try something new and made this grilled corn salad. I’m only wishing I made it earlier in the summer because it was so delicious! Soon corn will be out of season….Definitely keeping this in the grilling rotation for next year!
- 4-5 ears fresh corn, in the husk
- juice of 1 lime
- 2 tablespoons olive oil
- 2 teaspoons honey (or agave if you dont do honey)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/2 of a small red onion, finely chopped
- 1 small cucumber, seeded & finely chopped
- 1/2 small red bell pepper, finely chopped
One thing that seems to do well in my garden is tomatoes. And this year, like year’s past, I got alot of them. In the past, I’ve roasted them, made sauce in the crockpot, and even added them to salsa. This time I made a skillet pasta sauce and it turned out really delicious!
1/4 cup cashews
1/4 cup unsweetened almond milk
Dried pasta noodles
1 tspn olive oil
1 small onion, diced
4-6 cloves garlic, minced
2-3 Tablespoons nutrtional yeast
2-3 cups diced fresh tomatoes
3-4 handfuls spinach
3/4 cup packed fresh basil, finely chopped
2-3 tablespoons tomato paste
1. Place cashews and almond milk in vitamix and mix until smooth. If you dont have a vitamix, you will probalby need to cover your cashews with water and soak for a few hours; drain them and then put in blender with almond milk. set aside.
2. Prepare your pasta. While that is happening heat a wok with 1 tspn oil.
3. Add onion and garlic to wok, saute about 5-10 minutes. Add tomatoes and continue to cook for about 10 minutes or so. Add spinach and cook until wilted.
4. Stir in the cashew cream, nutritional yeast, basil tomato paste, salt and pepper and cook for about 5-10 more minutes.
5. Add drained, cooked pasta to the wok and stir to combine the pasta with the sauce. Cook for a few more minutes, or until heated through. Season with more salt and pepper and add more basil if desired.
This year the beets in my garden turned out pretty small – i think i planted them too close together; but that means they are smoothie sized! This one is pretty darn good!
1 cup coconut water
1 small beet, chopped
4-5 cubes frozen pineapple
1/4 cup frozen blueberries
1/2 orange, peeled
1 small apple, cored
handful or two of spinach (or kale)
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
Squirt of honey or agave (optional)
blend and enjoy! Add more water if its too thick. This made two smoothies.
The quilt is finished! Im quite happy with it, although its far from perfect! This was a great learning experience and I actually enjoyed it. The finished size is probably just a little short from a full size bed; I just kind of eyeballed it, making something big enough that Milo can use and grow into a little bit.
Once i finished piecing together the top I thought I was close to being done. Unfortunatley I had about 5 more hours of work cut out ahead of me. And since I brought everything downstairs to work where I had a bigger space, I wanted to power through this. This probably explains the far from perfect part because I was getting pretty tired. I used an old sheet for the back of the quilt.
Edging: I had some difficulty here – First with understanding it, then with executing it. I made my original edging 2.5 inches, but I think i will work with at least three inches next time to give it a little more wiggle room to work with. Also I chose to machine show it on when i sewed it on one side, it goes through it on the other side so i have to figure out the trick to making it neater.
Some tips/tools that definitely helped me through this
- a walking foot. I got mixed reactions from friends saying I didnt need one – but since my machine is new, i didnt want to break it, so i opted to get one – I did break four needles however though towards the end, and the walking foot fell apart, but I dont think I could have gotten through this quilt without doing serious damage to my machine.
- transparent thread. what?!! didnt know this even existed. I read somewhere to get nylon, but i couldnt find any, so i used polyester and im a little nervous its too weak, but time will tell. I was kind of racking my brain trying to figure out how I was going to pick ONE color of thread that worked well for the entire quilt, since it was so multi-colored.
- youtube. when in doubt, youtube it.
So I kind of power-through-ed this one, trying to get the hang of it. The purpose was to make something using scraps, and I definitely succeeded and love how it turned out – so much I already started another one….