Wedge Salad

OK, this might be really obvious and something that everyone makes already, but sometimes you have to be reminded. It is so hot here in Houston so I have been craving cold food. This salad is cold and crisp and so flavorful! Not to mention super easy and cheap! 

Quarter a head of iceberg lettuce and top with chopped tomatoes, purple onion or scallions, bacon and blue cheese dressing. Yum!

Now, I have seriously been slacking on my bedroom re-do because Finn learned to walk so it has become far too dangerous to have scissors and pins lying around. Imagine that! So, now I can only craft during nap time. Wish me luck!

Baby Bibs

As you can imagine, I have a BUNCH of extra fabric lying around so I decided to make some Baby Bibs. One of my all time favorite craft bloggers, Jill (Homemade by Jill), has an awesome template. I figured, why re-invent the wheel, right? So, I used Jill’s template and all I did was add a few inched of length. If you have ever seen my son eat, you know why I added a few inches! I added about 2.5 inches to be exact. I also saw some hand towels in the $1.00 section of target that were really cute, so that is what I used for the front of these bibs. I used Velcro for the closure. (Note, no I do not dress Finn in pink cupcake bibs, this is for his friend’s 1st Bday!)

You can read Jill’s tutorial but it is really simple:
You trace your template out on both your front and back fabrics.

Then you put right sides together, pin them and sew all the way around leaving a 1″ opening on one side to flip.

Flip them inside out and press. Then sew all the way around the edge for a finished look!

Now, stick your Velcro on the “neck” part and sew all the way around it and then sew an “X” in the middle.

And in about 20 minutes, you have “his and hers” Baby Bibs… thanks Jill for the template!!

July 4th Trifle

I love my trifle dish so I use any excuse to break it out. In fact, I nominated myself to make the dessert for our 4th of July celebration at my Mom’s house. I stumbled across a recipe for a festive “cake” in my Parents Magazine. They have great recipes! I, of course had to modify it so I could use my trifle dish because I think a trifle looks so grown-up. It was super easy and is really beautiful!
Angel Food Cake (baked with love from the grocery store)
16 oz strawberries
1 container of blueberries
Strawberry Ice Cream (I like Strawberries and Homemade Vanilla from Bluebell)
2 tbsp sugar
-Set your Ice Cream out because it needs to be soft
-Wash and slice your strawberries and mix them with 1 tbsp sugar. Wash your blueberries and also mix with 1 tbsp sugar and let sit for about 20 minutes.
-Take your Angel food cake and slice it right down the middle horizontally.
-Then you layer in this order:
1/2 cake
ice cream
1/2 cake
(I had extra strawberries so I put them on top.)
-Place in the freezer and freeze for at least 2 hrs and Enjoy.
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