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Goodbye, Old Friend

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It is with a heavy heart that I inform you of Max’s passing following a (thankfully) short illness.

If there is a Doggy Heaven, surely his Cloud 9 will be made of toilet paper.

*     *     *

This post will be published as my plane departs O’Hare, and I will be unable to comment for some time. Your understanding is appreciated.

*     *     *


Source: https://fromthebartolinikitchens.com/2018/04/23/goodbye-old-friend/


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Every Christmas I host a cookie swap. All of my girlfriends come over with a batch of cookies, I plan some kind of DIY, and I make a giant batch of hot cocoa with marshmallows – bourbon optional. It’s also the one event where I put down my phone and just hang out instead of worrying about posting everything on social media. Cookies are sacred, dammit! Last year I tried something new. Instead of doing DIY cookie tins for people to take their cookies home, I organized DIY cookie christmas ornaments. I made a bunch of short bread cookies, decorated them with plain white icing, prepped them to be an ornament by punching holes in them, and then let my friends do the rest. By halfway through the evening it turned into an arts and crafts sessions, with everyone working quietly on their cookies. My friend Sabina is an actual artist, so her cookies (the very impressive ones pictured below) were ridiculously gorgeous. The George Melies style man in the moon kills me. But don’t worry! If you lack artistic ability like me, just do swashes of color and top it with gold. Everything looks a little better with gold. 







Makes 18 shortbread cookies

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup powdered sugar

8 ounces unsalted butter, room temperature

1 teaspoon pure vanilla extract


Pre Heat oven to 350F.

Sift together the flour, salt, and powdered sugar. Using electric mixer, beat butter in large bowl until light and fluffy. Add the flour and sugar a third at a time on low speed, then add the vanilla. Form the dough into a ball (or into a few balls, if making a big batch). Wrap the ball in plastic, press into a thick disc, and chill in the fridge until cold, about 30 minutes.

On a well floured surface, roll out the dough to a 1/4 inch thick, and cut out using cookie cutters. Roll up the dough, re-roll the dough, and cut out the remaining cookie cutters. Repeat until you’re done with dough.  If turning these into ornaments, use a skewer to poke a hole (at least 1/8″ wide) about a 1/2″ in from the edge of the cookie.

Bake for 15 to 20 minutes, until the cookies are barely golden brown around the edges.

Remove from the oven and move the cookies to a cooling rack to cool completely.


1 pound powdered sugar (3 3/4 cups)

2 egg whites

blue food coloring

gold flakes


In the bowl of an electric mixer fitted with the paddle attachment, add the powdered sugar. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Spread the icing on each cookie, and set the cookies aside for 30 minutes to set. When the cookies are ready, decorate with food coloring, paint brushes, and finish with gold flakes. String some twine through the hole (you may have to repunch the hole with a skewer) if turning them into ornaments.

Source: https://www.thekitchykitchen.com/?recipes=/painted-christmas-cookies-christmas-cookie-ornaments/

Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli

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Dinner is served on ONE sheet pan with this simple and super tasty sweet and sour sheet pan meatballs recipe loaded with roasted potatoes and broccoli!

White plate filled with meatballs drizzled in sweet and sour sauce and roasted vegetables.

In the land of meals that are easy to make and taste amazing…but may not win you any gourmet food of the year awards…these sheet pan meatballs reign supreme. And I’m all about reigning supreme, especially if it saves my sanity from slaving over a fussy meal for hours (and spending even longer to clean up). 

I’ll take my meatballs and sanity, thankyouverymuch, and leave the ritzy, glitzy dinners for someone else who deserves them.

Since my kids go insanely crazy for meatballs, this sheet pan recipe, inspired from one of our favorite meatballs recipes of all time, is a family favorite. The prep is simple, the cleanup is pretty darn fast, and I love that basically everything I need to serve for dinner is in one little place ready to be scooped up with a spatula, piled on a plate, and drizzled with a delectable homemade sweet and sour sauce. 

Top down view of sheet pan with uncooked meatballs, broccoli and potatoes.

Here’s a quick shoutout to a few other sheet pan dinner favorites:

Quick and Easy Sheet Pan Panini
Sheet Pan Unstuffed Chicken Cordon Bleu and Roasted Broccoli
Teriyaki Chicken and Veggie Sheet Pan Dinner
Sheet Pan Balsamic Chicken and Veggies

Have you made any of these? Sheet pan dinners are the best. The best. 

Sweet and sour sheet pan meatballs on sheet pan after being cooked.

A few tips for sheet pan success

-For this sheet pan meatballs recipe, I use lean or extra lean ground beef or turkey so the baked meatballs aren’t swimming in pools of grease at the end of the baking time. The liquid you see in the above picture is the sauce I brushed on the meatballs immediately out of the oven. It also helps to serve this meal almost right away out of the oven or at the very least remove the meatballs to a plate or serving tray if they won’t be served right away. 

-The biggest trick for sheet pan dinners is getting all the varying ingredients to bake in the same amount of time. Cutting the potatoes to 1/4-inch pieces and keeping the meatballs around golf-ball size will help everything to finish cooking at about the same time. 

-This recipe, made on a single sheet pan, serves about 4-5. For my family of 7, I double the recipe. This makes my hollow legged teenage boys happy and gives us a serving or so of leftovers. I split the doubled meatballs/veggies onto two sheet pans and use my convection oven setting (same temp) to bake both sheet pans at the same time. 

Fork piercing half of a sweet and sour sheet pan meatball on white plate.

If your soul requires easy recipes for weeknight dinners to attain complete happiness, I think you’ll like this one. Not a lot of fancy, but a whole lot of yumminess. 

You could maybe even try lining the sheet pan with parchment paper for a super easy cleanup situation, but I might be a little sad for you if the vegetables don’t get some of that delicious golden brown roasting action on them. So choose wisely. � 

*This really could be a complete meal in one without a lot of side dishes, but if you need a few suggestions, here you go!*
Honey Vanilla Yogurt Fruit Salad
Divine Breadsticks or Best-Ever Cornbread

One Year Ago: Thick and Chewy Chocolate Chip Cookie Bars
Two Years Ago: French Bread Rolls Step-by-Step
Three Years Ago: Pesto and Marinara Mozzarella Chicken Bake
Four Years Ago: Skillet Taco Pasta Shells 30-Minute Meal
Five Years Ago: Lemon Drop Sugar Cookie Bars

Yield: 4-5 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Sheet Pan Sweet and Sour Meatballs with Roasted Potatoes and Broccoli


Sweet and Sour Sauce:

  • 1/2 cup apple cider or unseasoned rice vinegar
  • 1/2 cup BBQ sauce (my favorite homemade recipe here)
  • 1/3 cup lightly packed brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard


  • 3/4 to 1 pound lean ground beef or ground turkey
  • 1/4 cup breadcrumbs (I use panko)
  • 2 tablespoons milk
  • 1 tablespoon Worcestershire sauce
  • 1 large egg
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper (I use coarse black pepper)


  • 3 to 4 medium potatoes, peeled and diced small (1/4 inch pieces)
  • 2 to 3 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees F. Place an oven rack in the middle or lower middle position.
  2. For the sauce, whisk together all of the ingredients in a small saucepan. Remove about 1/3 cup of the sauce mixture and set aside in a small bowl (you'll use this to baste the meatballs). Simmer the remaining sauce for 5-10 minutes, stirring often (you can cook the sauce while the meatballs/veggies roast in the oven to maximize time).
  3. For the meatballs, in a medium bowl, combine all the meatball ingredients and mix until evenly combined.
  4. Place the potatoes in a single layer across the bottom 1/3 of a half sheet pan (a large rimmed baking sheet about 12X18-inches). Place the broccoli florets next to the potatoes in a single layer leaving the top 1/3 of the sheet pan for the meatballs. Drizzle the potatoes and broccoli with 1-2 tablespoons of olive oil and season with salt and pepper. Give the potatoes and broccoli a quick toss to coat with the oil and seasonings (keeping each vegetable in a single layer in their own section of the sheet pan after tossing).
  5. Lightly grease the remaining open spot on the sheet pan with cooking spray. Portion the meat mixture into about 8 to 10 meatballs (about golf ball size) and place them in two even rows on the remaining 1/3 area of the sheet pan.
  6. Brush the meatballs with the reserved sauce. Place the sheet pan in the oven and bake for 20-25 minutes until the meatballs are cooked through (165 degrees F on an instant-read thermometer) and the potatoes and broccoli are tender. You can flip the vegetables halfway through cooking, but I never bother. Right out of the oven, brush the meatballs with some of the simmered sauce.
  7. Serve the meatballs and veggies with the remaining sweet and sour sauce.


I double this recipe for our family of 7 (gives us maybe one serving of leftovers). I split the ingredients up onto two sheet pans and cook both pans at the same time on convection setting in my oven (same temp as in the recipe). For a doubled recipe, I only 1 1/2 the sauce part.

You want the vegetables in a single layer, so if your potatoes are gigantic, you may only want to use two instead of the 3-4 medium-sized potatoes called for in the recipe. Just eyeball it so that the potatoes and broccoli don't overcrowd the sheet pan.

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Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: from Mel’s Kitchen Cafe (meatballs and sauce adapted from this archived Sweet and Sour Meatballs recipe)

Posted on April 8, 2019 by Mel

Appam Recipe without Yeast | Kerala Appam Recipe

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appam without yeast
Appam Recipe without yeast with step by step photos.Appam with vegetable stew is a classic combo for breakfast from the state of Kerala.My mom has been making this Appam(without yeast) from our childhood but she had always paired it with Onion chutney.Her recipe is bit different from the traditional appam recipe which includes yeast, she makes a kanji(porridge) out of the rice batter and mix it with more ground rice batter and is fermented for long,they yield soft at the center and crispy and lacy at the ends kind of appams. But we used to call this dosa as Aapan dosa instead of appam and I am not sure why it was called so.Typical Kerala style appam has coconut and yeast in the recipe but if you do not like to use yeast in the appam recipe you can follow this recipe which yields similar results.
appam without yeast
Appams can be served with coconut milk and sugar or sweetened coconut milk or flavorful vegetable stew or a simple coconut chutney.Appams are usually fluffy and can absorb the flavors very nicely and hence I always love to eat them with vegetable stew.
Appam Recipe without yeast:

Yields 12-15 appams | Author: Prathibha
Prep time: 30 mins | Cooking time: 15 mins | Total time: 45 mins + fermentation time
Cuisine: Kerala | Category: Breakfast

3 cups Raw Rice,soaked in water for 5-6 hrs
1 cup Raw Rice, soaked in water for 5-6 hrs
1/2 cup thin yogurt
1 tbsp Sugar
Salt,to taste
1/8 tsp Cooking soda,optional

  • Soak 3 cups of rice and 1 cup of rice separately for 5-6 hrs.
  • Wash and grind 1 cup of rice with enough water to get a coarse rawa consistency like batter.Grind the remaining 3 cups of rice with enough water to a smooth batter and keep it aside.
  • In a big pot add 4 cups of water,salt and sugar and let it come to a boil and then add the coarsely ground batter to it and keep stirring continuously till it thickens and become a kanji(porridge) and let it cool completely.
  • Once the cooked batter is completely cooled mix in the yogurt and ground rice batter(made out of 3 cups rice) and mix it nicely with out any lumps and let it ferment for 15-16 hours.
  • The batter should be little loose than the regular dosa batter,so adjust the consistency accordingly. Add cooking soda(if using ,see notes) to a tbsp of water and mix it in the batter nicely.
  • Heat the non stick appam chetti/kadai and pour a big ladle of batter in the center and swirl it in a circular motion so that it forms an aapam which is thin around the corner and thick in the center.
  • Pour the oil around the edges and close it with a lid and let it cook until the edges turn crispy and is soft and fluffy in the center.Loosen the corners gently with the help of spatula and slide the appam into a plate and repeat to make more appams.
Serve it with sweetened coconut milk or Vegetable Stew or any spicy curry.

  1. The addition of soda is optional,if the batter is fermented nicely you do not need to add soda to appam.Try making one appam without soda and if it is not fluffy you can add soda to the batter and make which definitely gives soft and fluffy appams.
  2. My mom never added grated fresh coconut while grinding for appam dosa,but you can add 1/3-1/2 cup of grated coconut while grinding the rice(3 cups rice) batter.
  3. The most important step in the recipe is making the kanji and mixing in the batter and hence follow the instructions carefully.
  4. You can make the dosa like regular dosas or thick dosa like poha dosa with the same batter.

Source: http://www.chefandherkitchen.com/2017/11/appam-recipe-without-yeast-kerala-appam.html

Hello Winter, old friend – Kaiserschmarrn

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Well hello winter, old friend! Seriously folks, can you believe it's already December? This fall has gone by so incredibly fast with a new job and exciting projects. I'm usually one of the first ones to begin with Christmas baking (so many favorite cookies plus new ones to explore) but I haven't baked a single batch yet. I will definitely change that this week - maybe with some Florentines dipped in dark chocolate? Or with a batch of last year's rose pistachio shortbread?

If you're looking for a great blog for the holiday season, you should definitely visit the Munich-based blog delicious:days – there isn't a single recipe I haven't loved and Nicky is as nuts as me when it comes to holiday baking (or food in general).

I'm so excited to share this recipe with you today. I've been dying to share it since last winter and now I finally am. Kaiserschmarrn is a kind of caramelized, fluffy Dutch baby that's torn into pieces, sprinkled with sliced almonds, dusted with powdered sugar, and served with fruit compote. It's especially popular in Austria, Southern Germany, and Switzerland, but it's apparently enjoyed in Eastern Europe as well. Kaiserschmarrn is one of the most delicious things I can imagine on cold winter days, especially after a day in the snow, and it's simply meant to be enjoyed in good company.

I experimented a lot to develop my favorite version and am more than happy with the result. According to my dad, it's the best Kaiserschmarrn he has ever eaten and I, although less experienced, can only say the same. It's a winner, a crowd-pleaser, a winter favorite. It's so delicious that I didn't even notice that I missed the final touch, a generous dust of powdered sugar, when frantically trying to photograph this babe in daylight; yeah, the days are getting ridiculously short up here and it's driving me crazy. But hey, maybe it would just be a shame to hide all that gorgeous golden brown under a layer of white sweetness.

Kaiserschmarrn is typically served with apple, plum, or apricot compote. To make a simple apple compote, core and peel a couple of apples and cut them into pieces. Melt a knob of butter and a couple of tablespoons of sugar in a pot over low heat. Add apple pieces, spices (such as cinnamon and clove), and 1 to 2 tablespoons of Calvados, apple juice, or water. Cover and cook over low heat, until apples are tender.


serves 3 to 4

Please read the recipe carefully before starting. Once the batter is in the pan and you turn it, there isn't much time to look at the recipe anymore. I like to serve it in a single, large pan, but you can make individual portions as well. You can definitely double the recipe. If you do, make it in a larger frying pan. Also, it won't be easy to turn a larger pancake in one piece but that doesn't really matter, as it will be torn into pieces anyway. So just do it.

3 tbsp rum
30 g (½ dl; ¼ cup) raisins

2 eggs (European size M; U.S. L), separated
1 ½ tbsp granulated sugar
½ tsp vanilla paste OR ½ vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt
1,5 dl (⅔ cup) whole milk
55 g (1 dl; ½ cup minus 1 tbsp) all-purpose flour
15 g (1 tbsp) butter, for frying
15 g + 15 g (1 + 1 tbsp) butter, to caramelize
about ½ dl (¼ cup) sliced almonds
1 ½ tbsp powdered sugar, to caramelize

to serve:
powdered sugar, to finish
apple or plum compote
vanilla ice cream, if desired

Warm up the rum and soak the raisins for about 30 minutes. Drain and set aside.

In a small to medium-sized bowl, beat the egg whites until stiff. Tipp: the egg whites are done when you can turn the bowl upside down without making a mess in your kitchen ;)

In another bowl, cream the egg yolks, sugar, vanilla, and salt. Add milk and whisk until incorporated. Gradually, add the flour while whisking. Carefully fold in the egg whites with a silicone spatula. Don't mix the batter too much or it won't stay fluffy and light!

Heat a 26 cm (10") nonstick frying pan over medium heat and add 15 g/1 tbsp butter. Pour the batter into the frying pan and sprinkle soaked raisins on top. Fry for 10 to 18 minutes, or until the bottom is golden brown. You'll notice that the batter will rise, somewhat like a soufflé. When ready to turn, the batter is solid on the bottom.

Now comes the tricky part. With a good, flexible spatula, turn over the whole thing. If it breaks, don't worry; we'll soon tear it into pieces anyway. Fry it for 1–2 minutes, then start to break it into about 2,5 cm/1" pieces. Increase the heat to medium-high, add 15 g/1 tbsp butter, and fry for a couple of minutes turning the pieces every now and then, or until the pieces are golden brown all over. Add the remaining 15 g/1 tbsp butter and sliced almonds, and sprinkle with powdered sugar. Fry for about 1 minute, or until it's all nicely caramelized.

Dust with powdered sugar and serve warm with fruit compote of your choice.
...and vanilla ice cream cetainly isn't a bad idea either.

Source: http://myblueandwhitekitchen.com/home/2015/12/3/hello-winter-old-friend-kaiserschmarrn

Lemon Poppy Seed Overnight Oats (Gluten-Free)

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This Lemon Poppy Seed Overnight Oats recipe is the best bright start to a morning that doesn’t involve any cooking. It’s creamy (without any dairy), full of citrus and poppy seeds and packs a lot of fiber into your breakfast. This is the perfect make-ahead and egg-free breakfast that is also vegan-friendly and gluten-free (when using GF oats)!

lemon poppy seed overnight oats

Lemon Poppy Seed Overnight Oats

We’ve heard you and we know you love oats! And we are positive these Lemon Poppy Seed Overnight Oats will not disappoint. They are such a bright and creamy start to the day. We love the citrus profile on these, and have been so happy with our almond milk to oats ratio that gives such a creamy and decadent taste.

overnight oats healthy

How Do You Make Overnight Oats?

It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

basic overnight oats recipe

What type of oats do you use for overnight oats?

We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 days in the refrigerator. If it has fresh fruit it will keep for 1 day.

overnight oats without yogurt

If you like this oat recipe, check out these others:


Lemon Poppy Seed Overnight Oats (Gluten-Free)


  1. Place all ingredients into a jar and mix well to combine.
  2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

Recipe Notes

  1. If desired, add more almond milk before serving, but this is the amount we prefer.
  2. Store in the refrigerator for 3 days.
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Source: https://lexiscleankitchen.com/lemon-poppy-seed-overnight-oats/

Victoria Park swan has ring removed from neck

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A trumpeter swan in Victoria Park has had a ring removed from its neck.

On Wednesday, the swan was seen with what appeared to be a baby’s plastic teething ring wrapped around its neck.

The City of Kitchener acknowledged the issue, saying it had dispatched staff to gain the swan’s trust by feeding it in order to remove the ring.

They said the swan wasn’t in distress at the time.

“The way the trumpeters feed is they pull up aquatic plants, so the trumpeter swan would have yanked up some aquatic plants, the ring would have come up with it, and as he lifted his head up to take in the plants it would have slipped over his head and onto his neck,” explains Liz Benneian Spokesperson for Trumpeter Swan Coalition

On Friday, the trumpeter swan, who flew into town alongside Otis the swan and his new mate, was seen ring-free.

A member of the Trumpeter Swan Restoration Group reportedly travelled to Kitchener from Burlington to help get it off.

He’s a male swan, hatched in 2016 to parents near Cambridge. He’s one of three cygnets that hatched to the pair that year.

He spent most of his winter on the Grand River near Caledonia.

Trumpeter swans in Ontario are wild birds, reintroduced to the province in the early 1980s after nearly being hunted to extinction.

After nearly 40 years of effort, there are about 1,000 trumpeter swans in Ontario.

Source: https://kitchener.ctvnews.ca/victoria-park-swan-has-ring-removed-from-neck-1.4377335

Chipotle Black Bean Burgers

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If you’ve made our Smoky Mushroom Tacos before, then you’ll probably love these burgers too. This Chipotle Black Bean Burger recipe relies on a similar mix of spices to pack in the flavor without needing a ton of ingredients. The trick? A can of chipotle peppers in adobo sauce. You can find these in almost every grocery store, so keep your eyes peeled near the other Mexican ingredients. There’s both peppers and sauce inside each can, and you’ll need both for this recipe. In total you need a dozen ingredients both for the burgers and the chipotle mayo.

Making them is drop dead easy - there’s only a few steps required. First you need to brown the onions and mushrooms. Then, you’ll dump these into the food processor along with the rest of your ingredients. Whiz together, then stir in the breadcrumbs and form into patties. We like these best when grilled on the barbecue, but in case a grill isn’t accessible to you, you can also sear them on the stove (and bake them in the oven). We’ve included instructions for both. These patties are super flexible - and while intended to be piled high in a burger, you can most definitely eat them on their own! We like to chop up extras and serve them in salads, or eat them alongside grains and veggies in a bowl. They also make for a quick high-protein add-in for busy weekday lunches.

While the chipotle mayo is of course optional, it takes only two ingredients and we promise you it’s totally worth it. The chipotle mayo is delicious when slathered on top of the burgers. It adds a creaminess that makes you totally forget this dish is entirely vegan. Sweet potato fries are a great thing to serve on the side (because who doesn’t like sweet potato fries?!). And they just so happen to go perfectly with extra chipotle mayo. Coincidence? We think not.

Source: https://evergreenkitchen.ca/home/chipotle-black-bean-burgers

Homemade Play Dough and Memories

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 On August 16th, it was the fifth anniversary of my beloved Rich's passing.  I invited the family over to enjoy his favorite dessert of Ice Cream Dessert with Peanut Butter Crust.  I was planning on showing a picture of it, but when I went to get the pan out of the freezer, someone had finished it off!  You can check our favorite recipe here

 I saw all of my four children on the day, but not everyone at once.  Some had to leave early, and one came later with this bouquet of flowers. 

 This little Harper came and spent the night, and she was soooo excited for her visit to my house.   Her parents were on a staycation for the week.

 My youngest son and DIL came to pick Harper up and take her on an outing, and left little Hayden in my care. She is such a sweetheart!

 Cissy came by and she was excited to feed her baby cousin! 

 Harper is enjoying her dance class so much, and Nana wanted to make her a tote for her shoes.

 Here's her new tote I made for her, and a shirt that I embroidered, which you can see below. 

 This little ballerina reminded me of Harper, and she loves getting presents from Nana!

Author: KittyPrint Recipe

Homemade Play Dough

I got this recipe over 40 years ago from my friend Susie, who lived across the street from me.   I've never tried another play dough recipe other than this one.


1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
1 cup water
1 tablespoon cooking oil
food coloring of your choice


In a heavy saucepan, mix the flour, salt and cream of tartar.  Add the water, oil and food coloring.  Cook for 3 minutes or until mixture pulls away from the sides of the pan. 
Knead slightly, while still warm.
Store in an airtight container.
Keeps for weeks!
Created using The Recipes Generator
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I am sharing this with these lovely parties:

Source: http://www.kittyskozykitchen.com/2018/08/homemade-play-dough-and-memories.html