I can’t believe Christmas is only two weeks away! The last month has been a flurry of decorating, wrapping and preparations for the baby’s first birthday (he was born Christmas Eve 2013) and christmas.
I love the holiday season, particularly because I can have a little fun with the decorations around the house. Here’s a little sampling of my holiday decor. It’s taken many hours to put up, thankfully it only takes a fraction of the time to put it all down!
Now I’m off to bake and finish wrapping. An elf’s job is never done!
I was a little worried about how long it would take me to scrapbook the many Halloween photos I took. I’m proud to report that I completed 8 pages with 39 photos over the past two days. It took about 6 hours total (on and off while the baby napped or after the kids went to bed – hubby was away so I did this instead of binge-watching Gossip Girl on Netflix), but it didn’t feel like a long time because I enjoyed it!
This is the beauty of Project Life…the ability to capture a lot of memories and not be forced to choose only 1 or 2 pictures to include on a traditional page. Don’t get me wrong, I still love traditional scrapbooking. But right now, this is working REALLY well for me!
I took a lot of photos this past Halloween, there was an endless variety of cute moments with the boys!
I printed the pictures through the Walmart website and have to say…the quality isn’t good…at all. But I can make it work (or I will reprint them at Costco which is MUCH better).
If I was going to scrapbook these traditionally, I would have to narrow my choices down substantially and make about half a dozen 12×12 pages. But thanks to Project Life, I can include most, if not all of them!
Stay tuned for the after photos! Hopefully by early next week!
A few months ago, a Pita Pit opened at the end of our street. Hubby and I have a great love for the chain, mostly because of the many post clubbing meals we had there in university!
The food is delicious and fresh and our favourite item is the complimentary pita chips they serve while you wait. I decided to try making my own, they looked pretty easy! This recipe turned out great and serves well with cold dips!
– one package of pita pockets
– olive oil
– salt and pepper
– spices of choice
Cut pita pockets into small triangles, then place in mixing bowl (you could also split the pitas in half so the pieces are thinner – lessen baking time so they don’t burn). Drizzle olive oil over the pieces and toss. They should be evenly covered but not dripping wet. Sprinkle salt and pepper and spice of choice (I used Cajun) and toss to coat. Spread pitas in a single layer on a baking sheet and bake for about 10 minutes, or until crispy and golden. Allow to cool before enjoying!
A month ago, I discovered Reynolds Slow Cooker Liners at the grocery store. I love my slow cooker but the pot is so darn heavy and once it slipped off my drying rack and chipped the edge of my granite countertop. I find that certain recipes are particularly tricky to clean up. Some wipe off easily while others require soaking and scrubbing – especially those with sticky sauces or cheese in the recipe.
I was a bit worried that the liner would melt and burn to the pot, since it does get quite hot. So I waited to use the liner until I was home for the day and could keep an eye on it.
I have to say I’m very pleasantly surprised at how well they work! They don’t melt at all, and once dinner is done, you pull out the bag and toss it! I have a large crock pot and it fit the pot easily, and still had some room.
They are a little pricey, you get four in a box for about $5, but I will definitely keep them on hand for messy dishes or nights that a speedy clean up is a must!
- 1.5 pounds boneless skinless chicken breasts (about 3)
- 1.5 cups salsa
- 2 tbsp taco seasoning
- 1 tbsp maple syrup
- 1 tsp lime juice
- 1 tbsp butter
- 4 oz cream cheese (1 brick)
Add everything but the cream cheese to the crock pot. Cook on high for 5-6 hours or low for 6-7 hours. 30 minutes before serving, remove and shred chicken, then return to pot and mix in. Then cut up the cream cheese into small pieces and add to the pot and cover. Allow cream cheese to melt for about 15 minutes. Stir well before serving over rice.
Freezer prep: add everything to the bag except cream cheese, then freeze.
This was really good, however it tasted a lot like the Southwest Chicken recipe, without the vegetables, and spicier! Once again it cooked fast, after about 5 hours on low. So you would need to be careful with cooking times or the chicken will dry out. Next time I will combine this recipe with the Southwest Chicken so it has the vegetables but is spicier. But if you aren’t fond if beans and corn, this is a fantastic recipe!