It’s no secret I love headbands. Before Blair Waldorf made them popular again, I wore a headband all the time. But before the other day, I never made one. I was shocked at how simple it was.
I started by getting a plain plastic headband (metal would work too). Then I put the fabric. I wanted to cover it around it (inside out) and used straight pins to pin it down. Then I got out the needle and thread and sewed it together. Then I turned the whole thing inside out and voila! Plain headband!
Since I wanted this to be a gift, I wanted to punch it up a bit more. Using scraps from another project, I added a fabric rose by just wrapping the two scraps around each other.
I then sewed this to the back of the headband using another extra bit of fabric. In retrospect, it would have been easier to hot glue or use fabric glue (I now know the difference!). But the sewing worked just fine.
The next part of this project was even simpler. Though took it a little more patience because I had to wait for the canister of oatmeal to be empty first. Inspired by this pin, I removed the wrapper, painted the canister with shimmery gold paint and waited for it to dry.
It’s the perfect size for all my headbands and bonus, it keeps the other stuff inside! Hidden storage is pretty awesome.
p.s. I also made the white headband. Equally as simple, the hardest part was tying the bow!
In addition to the pumpkin ravioli we made for Halloween, we saved enough pumpkin to also make this delicious pumpkin soup, modified from this Food.com recipe. It was easy, filling and perfect for a chilly fall evening.
2 tablespoons butter
2 celery ribs, diced
1 onion, chopped well
1 tablespoon flour1 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon nutmeg3 cups chicken stock
1 1/2 lbs diced pumpkin, roasted and peeled
1 cup half-and-halfchopped green onion
Melt butter in large saucepan over medium heat. Add celery and onion and saute until onion is browned, about 10 minutes. Stir in the flour, salt, ginger and nutmeg. Cook for 5 minutes. Stir in chicken stock and cubed pumpkin. Simmer on low for 30 minutes. Remove from heat and let cool for 10 minutes. Add to blender one cup at a time and blend until smooth. Add half and half and blend. Serve hot with green onion garnish.
Tasted closer to butternut squash soup than pumpkin, but still delicious. Next time we’ll increase the spices a bit more and use fresh ginger.
This easy meal takes less than a half an hour including cooking time. It’s perfect for one of those rushed, weekday meals.
6 ounces ground turkey breast
4 green or red peppers
2 tbs olive oil
1/4 cup shredded carrot
4 cloves garlic, minced
1/4 cup minced onion (red or white)
1/4 chopped baby spinach
1/2 cup wild rice (precooked)
1 tsp Italian seasoning
Cut the tops off the peppers. Take out the seeds and membranes. Set aside. Preheat oven to 350 degrees. In a skillet, over medium heat, heat the oil. Add and brown the ground turkey. Sprinkle with Italian seasoning. Add the garlic and onions. Cook about 4 minutes, or until the onion in translucent and the garlic fragrant. Add the cooked rice, carrot, spinach. Heat through. Stuff the mixture into the peppers. Add stuffed peppers to an oven safe dish (we used a bread loaf pan). Cover with foil and cook 15 minutes. Remove foil and cook five more minutes.
This dish was easy, filling and delicious. The only thing I’ll change is next time, I’ll add more Italian seasoning. The meat was well seasoned, but the rest of the dish needed a little more.