Moving things from one place to another or keeping things contained in an area was what I did just about everyday when the kids were younger. The idea of taking basic lunch bags, fold down the sides and used them as containers for craft supplies, snacks, toys, activities, etc…would have been very helpful.
Here I’ve placed the paper bags in a wire basket with all the craft supplies (and snacks not shown). The kids could take the whole basket outside with everything in it all organized.
Paper broomstick bag / Witch’s Broom is a clever idea. I first came upon it in one of Martha Stewart’s magazines years ago (and now at marthastewart.com click here).
paper bags (4 1/4L x 2 1/2W x 8H”) sources: Amazon / Etsy
This is a fun and simple project with basic brown/white paper bags. By cutting the bottom off and sealing the two openings with decorative tape, a pretty gift package is finished. To keep the goodies from slipping out or moving around in the package, wrap them with tissue papers and staple the openings before taping.
This is my Fall inspiration board and a glimpse into the trend for this Fall/Winter 2012-13 season. I am loving these sweaters, wraps and accessories in soft color palette. The outfit from Missoni (2nd pic) is quite overwhelming to look at first because of the different layers, patterns, textures and colors, but there is harmony. What I will take from these images are the colors and apply them to how I decorate my home and put together my outfits and maybe add a few new scarves to my collection.
This is a hearty soup year round. It’s full of vegetables and just enough meat to make it into a meal. The recipe is quite forgiving; adding or taking away certain vegetables will not ruin the soup. The pesto is a key ingredient, do not forget to add it. I used the Trader Joe’s brand, Trader Giotto’s Pesto alla Genovese, basil pesto. Any pesto left, freeze it (in Tablespoon amount) to be used later.
1 can (15 oz) kidney beans drained and rinsed (or cannelloni or black beans)
1 can (15 oz) diced tomatoes in juice
4- 8 cups (7-14 oz) kale, coarsely chopped green leaves without the center stalk
6 – 8 cups chicken broth
Kosher salt
Freshly ground black pepper
Garnish with parmesan cheese .
Directions
Step1: Brown sausage in a large pot over medium-high heat; transfer to a bowl. Step 2: In the same large pot over medium-high heat, add 3 Tablespoons olive oil, garlic, onion, fennel, celery and carrot; cook until soft, about 10 minutes. Step 3: Add broth, diced tomatoes and cooked sausage, and bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Step 4 & 5: Add beans, pesto, kale, salt and pepper, and simmer 5 minutes.
Step 6: Saute zucchini in 2 teaspoons olive oil in a non-stick skillet over medium-high heat. *Note: I like to add cooked zucchini pieces when serving to keep them firm.
