5 in Five update

The update is a few days overdue, but I finished my 5 in five!

1. Here's my fall banner...

I said I was only going to use stuff I already had to make these projects, and it turned out that I just enough burlap and fall-ish ribbon to make this.

I hung it in the office just for the photo because afternoon light is tough for pictures at my house.  But actually, if you picture the twine with clothes pins on it instead of pennants, that's #4 from my list - my inspiration "wire." :)

2. Halloween silhouettes

Easy!  I've had these frames laying around that my parents were getting rid of, and they were perfect for this project.  I originally wanted to use newspaper for the background.  I tried a couple different things to get it to look old and yellowed.  First I used coffee grounds, but that looked like someone stepped on it with muddy shoes.  Then I tried staining it with tea, but that hardly did anything at all.  So instead, I printed out some old handwritten letters I found here.  I found the silhouettes online and cut them out of black card stock.  And the cool thing about making these was that I figured out I really can use those little five and ten minute pockets of time; I made these while dinner was cooking Monday night.

3. A yummy, autumn inspired treat...

Ginger pumpkin bread, another Martha Stewart winner.  I'm such a Martha junkie.  The recipe was for two loaves, so I got to bring one to work and share the love.  This was so good!  And an awesome side benefit of #5, organizing my food mags.  I didn't get through them all - I was too distracted by all the delicious looking recipes.  But I did make a small dent, and I found a fresh batch of new recipes for dinners last week.


Most of the time, when life seems so busy and work leaves you feeling tapped for resources, the last thing you'd think you'd want is to add more to the to-do list.  But this little challenge of simple, bite sized projects totally took the focus off of looming deadlines and time pressures, and instead was a fun way to get recharged, be creative and celebrate the season.  Mission accomplished.

Chocolate-Raspberry Frozen Yogurt Pops

I've been slowly pecking away at Throwing Out Fifty Things, and one of the cool parts about it is finding things I completely forgot I had...like popsicle molds I bought eons ago to make Tequila Sunrise ice pops one Cinco de Mayo.   Now, I can't leave the poor things neglected on a shelf while it's 97 sweltering degrees outside, can I?  Of course not!  So today I'll be making these:

{Chocolate-Raspberry Frozen Yogurt Pops recipe from Eating Well}

And here's how I'm making out so far with my fifty things:

1. A stack of board games
2. An empty air mattress box
3. A vase
4. A bunch of crap from my night stand, including my old glasses which I can donate
5. A box full of clothes (and a lot more to go)
6. Sold an old computer.  Free money, love that :)

Six down, forty-four to go!

Summer Kickoff

The start of summer always reminds me of carefree days and lazy afternoons.  Endless weekends spent at the beach with a cooler, a sheet, good friends, and maybe a guitar.  It didn't require a big, complicated plan or a lot of money, and it didn't really matter if it was Wednesday or Saturday; we were just living for fun and freedom.  Wouldn't it be nice if we could still look forward to summer break every year?  We work hard, we deserve it!  Maybe I'll suggest it on Obama's facebook.

Sometimes it's tricky to find opportunities to be spontaneous like that, as busy as we all are between work schedules, softball games, or just the daily obligations of life.   But if you're like us, and you're lucky enough to have neighbors who make great friends, it doesn't take much to turn a plain-old Saturday into a good-old, carefree summer day.  Instead of spending the day sitting in our respective houses "doing nothing," we decided we should throw a barbecue together at a nearby park.  (You knew food was coming, right?  When a bunch of Italians find themselves with nothing to do, they cook!  And usually enough for an army.)

It was as easy as it gets; we basically used what we were going to make for dinner anyway.  They had ribs and chicken in the fridge, and we had steaks.  She made a killer potato salad, and I made one of my favorite pastas from Martha's Everyday Food (the first ever issue, now falling apart and speckled with oil—the sign of a well-loved cookbook).  It's not really a pasta salad, but I think it's just as good served cool, and I never pass up the chance to make it.  Super easy.

I love it when things just come together like that.  It was an awesome way to spend an afternoon and a nice change of pace from the regular routine.  Crystal Light and vodka was the bomb-diggity, too.  No, really.  Amazingly good, in a reeally dangerous way.

Tomato and olive penne

Salt and pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2/3 pound cherry tomatoes (2 cups), halved or quartered
1 teaspoon oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for serving

1.  In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain.

2.  Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

3.  Add to penne, along with olives, parsley, and 1/4 cup parmesan and toss to combine. Serve with more cheese if desired.

YUM!

Easy-cheesy Superbowl Snacks

We had no plans for Superbowl Sunday, so my Hero invited our neighbors to stop by.  Totally impromptu, last minute thing, and we had such a great time!  I really couldn't have asked for a better night.  I was thrilled to death that they enjoyed the food so much, because it was so simple and everything could be done ahead of time.  We had a pretty standard-type spread but since it was only the four of us and their kids we kept it simple; we put out bunch of cold cuts ("lunch meat," for the southerners) for a do-it-yourself sandwich bar, cocktail shrimp, and I made six-layer dip and chili.  They flipped over the dip and the chili, and I'm telling you they're both so easy, I almost felt like I cheated.  I shared the recipes with her, and now I'll share them with you.  Unfortunately, I didn't think to take any pictures of the food until it was half gone.  Sorry!  Next time.


6-layer Dip (seven if you like guacamole*)
My aunt taught me how to throw this one together in two minutes.  Okay, ten.

Ingredients
1 can refried beans
1 c. sour cream
1/2 packet taco seasoning
salsa
small can of chopped or sliced black olives
green onions, chopped
shredded four cheese mexican blend, or whatever cheese you prefer

Directions 
Spread refried beans onto a platter. 
Add 1/2 packet taco seasoning to sour cream and mix well.  Spread over beans.
Create a layer with each of the remaining ingredients.

Done!  Just make sure you have plenty of tortilla chips, cuz this stuff will go fast!

*I've never made mine with guacamole, I guess you can add that before the sour cream layer? I don't think it matters too much where it goes :)


Now, I hope I don't offend any "real deal" chili makers out there with this recipe, but everyone who's tried it loves it.  Even I was never a huge chili fan, but this stuff is good!  The recipe came, believe it or not, from a Marlboro Cookbook of 50 Winning Chili Recipes.  I'm not recommending that anyone start smoking, but I do strongly suggest you try this chili!


Lazy Man's Chili Soup with Beans
by Bart Edwards, Athens, OH

Ingredients
2 lbs. ground beef
1 package ranch dip mix
1 package taco seasoning mix
1 can (10 oz.) tomatoes & green chilies (mild), drained
2 cans (14.5 oz./ea.) tomatoes with onions
1 can (12 oz.) chili beans
1 can (11 oz.) golden, whole kernel corn, drained
1 Tbsp. Tabasco sauce
1 package (8 oz.) shredded cheddar cheese
1 package (8 oz.) sour cream
1 bag corn chips

Directions
Brown the ground beef in a large pot.  Drain the beef and return it to the pot.  Add the ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes with onions, drained chili beans, drained corn and Tabasco sauce to the pot with the beef.  Cover and cook on medium to medium-low heat for 35 minutes*, stirring occasionally.  Remove pot from heat and spoon into individual serving bowls.  Add 1-2 oz. of cheddar cheese and 1/2 -1 Tbsp. sour cream.  Serve with corn chips.  Serves 8-10.

*Just a note from personal experience: the chili is a little soupy after the recommended 35 minutes, so if you want it thicker, just cook it longer.


Oh yeah, and the football game?  What a great game!!  Not that anyone has any less respect for Indianapolis, but what a great story for New Orleans huh?  First time to the Superbowl and they win!  I love watching history be made.  Congratulations Saints!!