Ideas For Home
Watching a cookie show with my littles we watched as a chef made fish tacos using Ahi Tuna and instantly we knew – we have to try that. They were delicious!
We toasted corn tortillas as our base, topped them with sliced and salted avocado, then added the seared the tuna topped with peach mango salsa and cilantro and severed them with a lime wedge – so good! We will do this again.
HAPPY THANKSGIVING!
This year I am totally into creating videos for the latest project called Creative Clarity Labs. I wanted to do a Thanksgiving edition and thought one time I remember seeing a draw your our placemat project. I thought and thought about it and suddenly remembered oh – it was me! Not some other site but mine! Funny – it was five years ago so you know – memory eludes me.
Years ago I created a thanksgiving placemat project for the Phoenix New Times. You can view that HERE.
So enjoy the 2015 edition on YouTube and Subscribe because we are making weekly videos that are a hilarious good time!
Hope everyone has been enjoying holiday decorating, gift wrapping and meal prepping. Here is a little treat to download for your desktop wallpaper from Lovely Lula. Merry Christmas!
Download the PDF Here: Lovely Christmas
It’s Black Friday. Is your refrigerator stuffed with Thanksgiving leftovers? Why do we prepare so much for one meal? Now what do we do with all the left overs? Let’s get to sharing ideas because really a delicious turkey deserves a better after life then being slapped between two pieces of wonder bread. Tis the season for soup I say. I make a killer chicken noodle soup and so this year I am going to alter my recipe and make it with all of the left over turkey. If the batch it too big I’ll freeze some and pull it out mid winter to enjoy on a day when dinner prep is just too much. Here is my recipe normally made with chicken but altered for a post Thanksgiving change. Enjoy!
Ingredients:
Turkey
2 lbs Carrots
1 Celery bunch
2 Yellow Onions
1 Bunch whole leaf Parsley
3 Bay leaves
1 tsp marjoram
1 Garlic bulb (peeled)
Salt and pepper to taste
Olive Oil
12 oz egg noodles (I use Gluten Free)
Directions For Broth:
- Strip all of the meat off of the carcass.
- Cut up 1 pound of carrots, one onion and half of a celery bunch.
- Place carcass, cut carrots, onion, celery, bay leaves, half of the garlic bulb and ½ of the parsley bunch into a large pot cover with water and bring to a boil.
- Reduce to a simmer and allow to cook in the pot for one hour.
- Strain broth into a bowl, discard the carcass, vegetables and bay leaves.
Directions For Soup:
- Cut up 1 pound of carrots, one onion and half of a celery bunch.
- In a stock pot place 1 to 2 tablespoons of olive oil.
- Add freshly cut vegetables cook in the oil until the onions are clear (5 to 7 min.)
- Add broth, turkey, marjoram, salt and pepper and other half of parsley bunch.
- Simmer for 30 minutes
- Cook noodles in a separate pan
- Dish noodles into a bowl and pour soup over top. Serve immediately.
NOTE: This recipe will make a lot of soup so serve some and then freeze the rest in small freezer bags to pull out when the mood strikes. It will keep in the freezer for 6 months.
This glass bulb pine cone and acorn wreath is made with found and vintage glass bulbs, glued and wired to a grape vine wreath form.
This glitter covered leaves wreath is made from artificial leaves covered in glitter that were picked up at the end of last years holiday seasons for pennies on the clearance shelves. I purchased only golden shades to make this blingy Fall wreath.
This Fall wreath was made by screen printing the words Happy Harvest and the fall leaves using a YUDU screen printer with brown and orange ink onto canvas fabric. The wreath form was wrapped with frayed burlap and the screen printed images were cut to their shapes and glued on top of the burlap.
