Arts and Crafts and Algebra

Today I’m making new valances for my kitchen and 2 matching aprons. It didn’t start out to be a crafts project, but these things happen….. Last week I went to Ikea. They had the most AMAZING clearance price on curtains – beautiful white fabric with red “toile“ flowers. Originally $14.99 per package, they were marked down to $0.99!! For that price how could I NOT find a use for them? My kitchen is in the process of going from “white and blue” to “red, white, and blue” and I was hit with inspiration. So, I bought a package of valances. When I got them home I discovered there was only one in the package (the sign could have been more clear – it read “2/package”. Apparently that only applied to the actual curtains). After much irritation I drove back to Ikea only to discover that there were no more valances. Fine – it was under a dollar after all. So I bought a package of curtains instead. According to the information on the package they would still be the same width, just longer. Hemming is not a problem, so I brought them home. It was then that I learned that the width listed on the package was only valid if you considered the ENTIRE width of the curtains when hung side-by-side. GGGRRRRRRR!!

So now we come to today. After some basic math I figured out that if I cut each of the curtain panels in half and re-hemmed the bottom edge, I would end up with four panels whose length was slightly longer than the valances and whose total width would be the same as the original two valances would have been. I shortened each of the four panels, and then I took that extra length and cut it in half (if you can picture it, I now have 4 panels and 4 strips about 2” wide). Finally I took the original valance and cut it into two pieces, each about 25” wide. All I have to do is hem the bottom edges of the 4 panels for the new valences, hem the cut sides of the “EX” valance pieces (top and bottom are still hemmed), hem the sides of those strips, and attach the strips to the sides of the ex-valances pieces.

Total cutting time: 30 minutes
Total sewing time: about 15 minutes
Total cost: $2.10
Final result: perfect white and red valances for my kitchen, and two very “kitschy” matching aprons.

Not bad for an afternoon!

Cheap entertainment

I’m sitting at my computer watching our bird feeder out my window. We have 2 very large male blue jays taking turns at the feeder. A squirrel is waiting patiently on the ground (well, maybe NOT so patiently, based on the twitch in his tail). Mommy and Daddy cardinal are sitting in the lilacs waiting, too, for their turn. The sparrows wait a little further up in the branches.

The cause of all the commotion is the “Circus-grade Peanuts” filling the feeder. Apparently they are a HUGE hit and will need to be restocked frequently. Everyone loves peanuts, I guess.

The best part of the peanuts is that the big bag was FREE! We were getting gas at Costco, went to throw something away, and found a full bag of peanuts in the trash. Of course WE weren’t going to eat them, but we figured the squirrels would like them if nothing else. Poor squirrels – the constant JAY! JAY! JAY! is keeping breakfast just out of reach……

Lemon Bars

Yes, from scratch. They're not that hard, really.

Lemon Bars (thanks to my Great-Aunt Violet)

Crust:
2 cups flour
1 cup cold butter
½ cup powdered sugar
cut all together with a pastry blender (or knife and fork)
press into 9x13 pan and bake at 350 for about 15 minutes

Filling:
4 eggs – VERY well beaten
2 cups sugar
¼ cup flour
¼ cup lemon juice
lemon zest (grated lemon rind)
1 tsp baking powder
mix together and pour over hot crust (as soon as it is done baking)

return pan to oven and bake about 25 minutes. Dust lightly with powdered sugar.
(note: I tried making about 2/3 the crust and cutting the sugar to 1 ½ cups in the filling. I loved it because it make the lemon flavor stronger, but my family did not – they thought it seemed too sour. I guess it depends on what you like).

Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken breast (4 large)
Sliced ham (salty)
Sliced Provolone Cheese
Shake-n-Bake

Butterfly the chicken and separate the halves (you'll have 8 thinner pieces of chicken). Pound the chicken flat (I put it between two thin silicone cutting boards and pounded it gently with a hammer). Lay a slice of ham and a slice of cheese on top of each chicken breast. Roll each up and secure with toothpicks. Place in pan and cover completely with Shake-n-bake mix. Bake at 350 for about 45 minutes. Serves 4 (2 each).

3 out of 4 of us loved this. #4 didn't like the ham (of course, he doesn't like much) but we replaced it with bacon when making his and he LOVED it. Feel free to experiment. Try a different meat. Try a different cheese. Try candy for all I care - it just might be good!

Rice Crispie Bars, 2 ways

Rice Crispie Bars #1
(technically these are Special K bars, because that's where the original recipe came from. I don't think these fit into their new "replace 2 meals with cereal" diet plan, though)

1 cup sugar
1 cup light corn syrup
Bring to boil and remove from heat
Stir in 1 cup peanut butter, blend well.
Quickly stir mixture into 6 cups cereal (rice crispies)
Press into greased 9x13 pan
Top with 2 cups chocolate chips and let melt, then spread like frosting
Let cool


Rice Crispie Bars #2

40 large marshmallows
2 T butter
Melt in microwave (30 seconds, stir, repeat until melted)
Quickly stir mixture into 6 cups cereal (rice crispies)
Press into greased 9x13 pan
Let cool

Using your skills

You often see articles about using your “home” skills to translate to “job” skills, but it’s never the other way. I’m not sure why – every day I find a work-life skill that I can adapt to life at home. For example, I’ve used my Excel knowledge to set up packing lists, pre- and post-vacation to-do lists, and even my grocery list. I use Word for letters and information and school notes. I use PowerPoint to help my kids get homework assignments put together (great for those BIG reports). I’ve even used my scanner to help prepare projects and to save copies of reports (in case the teacher loses something).

This week I’ve taken advantage of the problem-solving skills I learned in a Supervision class to help my younger son organize and plan a school project…. And at least once every day I have to use negotiation when dealing with the kids’ arguments and detailed planning to get everything done in the time I have (between the time they leave and the time they return). So far it’s working very well – I manage to get everything done and cleaned and every errand run, and I’ve never not been home when the first one got off the bus.

Yep – work is great practice for real life. I should probably write them a thank-you note….

a man may work from sun to sun....

....but a woman's work is never done!

This morning I was up before 6:00 (not by choice, but SOMEONE was snoring and I couldn't sleep). I checked e-mail for a bit, then straightened up the living room and den, got myself some coffee, got dressed and fixed my hair and makeup, baked coffee cake for the "boys", washed dishes, cleaned up the kitchen, and brought in and sorted the paper. After everyone ate I re-tidied everything I'd already done once and then read the paper (and clipped the interesting coupons). I'm about ready for a nap, while everyone else is still thinking about having a shower.

Some people would call not having a paying job "taking a break," but I've never worked so hard in my life.... or loved it so much.

The coffee cake, by the way, is a HUGE hit (remember the stuff your grandma used to make).

Bisquick Coffee Cake: Betty Crocker

Heat oven to 375°F. Bake 18-22 minutes

Cinnamon Streusel Topping:
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons butter (firm)
Mix all ingredients in small bowl with pastry blender (or knife and fork) until crumbly.

Coffee Cake:
2 cups Original Bisquick® mix
2/3 cup milk
2 tablespoons sugar
1 egg

Directions:
Make Cinnamon Streusel and set aside.
In a separate bowl, stir remaining ingredients until blended.
Mix in a 1/4 of the Streusel topping and pour into in pan.
Top with all the remaining Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown, testing with a toothpick.