Seven Layer Salad

This is FOR SURE a favorite salad in this house. Feel free to add even more veggies ~ add broccoli, red pepper or more peas. Whatever is in the fridge! (My kids don’t even SEEM to notice the veggies in this salad, so that is why I add a bit more! Bonus!) ENJOY!!!

Seven Layer Salad
1 head of lettuce torn into small pieces
1/2 c. celery, chopped
1/2 c. of chopped green pepper
1/2 c. of chopped green onion
1 c. of peas
3/4 c. mayo
1/2 c. sour cream
3 TB. sugar
1/2 c. shredded cheddar cheese
4 hard-boiled eggs, sliced
6 strips of bacon, cooked and crumbled

Combine the mayo, sour cream and sugar ~ set aside. In a 9″ x 13″ pan layer the lettuce, green pepper, celery, onions, peas, dressing, cheese, eggs and bacon. Chill a few hours.

I hope you enjoy our families favorite lettuce salad!

Recipe adapted from Mom W’s “Salt Lick Salad” (aka Seven Layer Salad).

Cucumber Salsa

Garden time is here!  Or should I say, gardens FULL of yummy produce have finally sprouted!! I, myself, have a brown thumb ~ as brown as soil. BUT there are a few people that I love, who have wonderful green thumbs and share fresh garden produce with me! Or a quick trip to the farm stand, even the grocery store has farm fresh produce right now! So it is right at  our fingertips!! Let’s enjoy it!!!

Cucumber, plain sliced cucumber, make my noise flare. You know, when you eat something you really are not keen of, your nose flares, right? Well, for me that is cucumber. Unless it is sliced and in a lovely vinegar sugar mixture, now that IS good. Or made into a pickle.  Or if it is in a salad and surrounded by other things, you don’t notice as much when your fork is full of lettuce and tomato and such.  Dipping it is ranch is good too, tho I will still forever reach for the carrots or cherry tomatoes on a veggie platter (taking a cuke or two, simply cause it is probably real good for me being a veggie and all ;)).

Anyways, when your garden is brimming with cucumber or you find that you have a lonely cucumber in your fridge needed to be used up, try this recipe! I hope you enjoy it as much as my family does. It does get watery after a day or two in the fridge, so don’t make tooo much at once. My family  eats nearly this whole batch and dinner, the leftovers can be a bit watery (from the cucumber draining) the next day, but still good.

~ Cut the cucumber up nice and small, then let set a few minutes to drain any excess liquid, pat dry with a paper towel. It also helps to scoop out the seeds, just using the outer shell.

~ Technically this is ment to be eaten with chips, which we do, but is also good “as is” ~ grab a fork and eat it like a salad!

~ Plum tomatoes work best for this recipe, as they are not quite as liquidy as other tomatoes, if you no not have plum (or Roma is good too) ~ then just take the seeds out of the tomatoes, then cut.

Crisp Cucumber Salsa

2 c. peeled,  chopped cucumber (remove seeds 1st)
1/2 c. chopped plum tomatoes
2 TB. fresh minced parsley (can also use dry, about 1/2 – 1 TB.)
1/4 c. chopped red onion
1 jalapeno, remove seeds and chop
1/2 c. minced cilantro
1 garlic clove, minced
1/4 c. sour cream
1 1/2 tsp. lemon juice
1 1/2 tsp. lime juice
1/4 tsp. cumin powder
1/4 tsp. seasoned salt

In a large bowl, combine the cucumber, tomatoes, parsley, onion, jalapeno and garlic. Set aside. In a small bowl whisk together the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and stir to coat. Chill at least 4 hours. Serve with tortilla chips.

ENJOY!!!

Recipe adapted from Taste of Home.

Southwest Chicken Salad

….with cilantro and cabbage! (I wanted to add this to the title but that got WAY to wordy!!) This salad is a wonderful “salad for dinner” meal.  Nicely paired with cheese quesadillas.

* Decrease the cabbage by half and serve in a pita for a delish salad sandwich.

* This is a great way to use leftover grilled chicken.

Southwest Chicken Salad  
Dressing: 3 TB. lemon juice
3 TB. oil
4 tsp. honey
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
Salad: 3 c. chopped cabbage
1 c. frozen corn, no need to thaw
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. cilantro
1 c. diced cooked chicken

Combine all the dressing ingredients in a jar with a tight-fitting lid, give it a shake shake shake till it is all mixed nicely. In a large bowl combine all of the salad ingredients, give it a nice toss. Either chill both these parts separately or serve right  away. You may either pour the dressing over and stir OR serve the dressing on the side so people can take as much or as little as they like (which is the way I prefer to do it). Enjoy this refreshing salad!

Original recipe from a Taste of Home Magazine, I  have changed some ingredients a bit.

Unique Fruit Salad

This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good.   Let me know IF you try it and what YOU think about it!

* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.

Unique Fruit Salad 

1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)

Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.

Thanks Becky for a yummy recipe!

Quinoa Salad with Cranberries and Feta Cheese

Hi everyone!!! So, it is Weds. ~ usually that is Aldi day here. I took a few weeks off, was it missed?? I never have minded doing the “Aldi Special Buys” posts”, I actually enjoyed it ~ BUT really I don’t see an increase in readers that day, comments, or extra clicks. SO I am not sure it is read or useful to anyone. That is fine. I just think for now I am not going to be doing the Aldi day anymore.  (unless THERE is a huge protest and people still want to see the “special buys”!!)

THANKS as always for reading AND commenting. Seriously. Thanks.

Now for a recipe, Quinoa Salad with Cranberries and Feta Cheese.

THAT sounded fancy as I typed it in. Well, I am really not fancy. Nor is this salad. It is easy, healthy, yummy. I did not serve this to my family, but to a friend. We both enjoyed it.   Keep this in mind when you are having some friends over for lunch, it is a fun salad for that. OH, or just for fun,  make it for yourself. I have.

Quinoa Salad with Cranberries and Feta Cheese 

1 1/2 c. of cooked, cooled quinoa (follow pkg. directions)
2 green onions, chopped
1/2 c. dried cranberries
1/2 c. toasted pecans (toast slowly in a skillet, stirring often, till they smell nutty)
4 oz. feta cheese
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 tsp. Dijon mustard
1 tsp. honey
few grains of salt

Combine the quinoa, green onion, cranberries, pecans and feta.

Whisk together the balsamic vinegar, olive oil, Dijon, honey and salt. Pour over quinoa mixture JUST before serving.

Enjoy.

Homemade Italian Dressing Mix, Olive Floret Salad & No Flour Peanut Butter Cookies

Aldi Specials for March 6 ~ 12.

(For a complete listing go here.)

* FRUIT ~ Navel Oranges ($1.49 for 4 lb. bag). Strawberries ($1.29 for a 16 oz. pkg.). Clementines ($2.49 for a 3 lb. bag). Blackberries (99¢ per pint). Cantaloupe (99¢ each). Mangoes (79¢ each).

* FROZEN FRUIT ~ Blueberries ($1.99 for 12 oz. pkg). Raspberries ($1.99 for 12 oz. pkg). Strawberries ($1.99 for 16 oz. pkg). Frozen Peaches or Mixed Fruit ($1.99 for 16 oz. pkg).    SMOOTHIES, maybe?!?!?  🙂

*Frozen Stir Fry Veggies, Oriental or Teriyaki Stir Fry ($2.99 for 37 oz. pkg). I use this quit often.

* Corned Beef Points ($1.99 per lb).

* A selection of Easter Candy. Starburst Jelly Beans ($1.79 for 14 oz. pkg). Reese’s Peanut Butter Eggs ($2.85 for 7.2 oz. pkg). Hershey’s Kisses ($2.85 for 11 oz. bag). Cadbury Cream Eggs (4 pk. for $2.49). Peeps (99¢ for 3 oz. pkg.).

* YEAH!!! Honey Grahams (aka Golden Grahams!!!!!! $1.99 per box).

* DOUBLE YEAH!!!! Yogurt * I think it shows lemon, YIPPY SKIPPY!!! (oh it says Lemon Cream Pie…..will that be as good??? hummm…..!!!!!!  * (39¢ each.)

*Steel Cut Oats ( 28 oz. for $2.49).  Time to give steel – cut oats a whirl????

* Mint Sandwich Cookies (aka Mint Oreos!!!!! $1.89). A delicious dessert.

THAT was a lot of good stuff!!!

On to recipes. Really they do NOT focus on any special items. (Though I am tempted to change my mind and share different recipes NOW that I have seen the specials. BUT I really want to share these recipes, so I will stick with that. Happy Shopping. Happy Baking. Happy Cooking. Have a HAPPY DAY everyone!!!)

I took one bite of this salad at a friend’s house and knew that I wanted the recipe. Something about the mixture that the veggies are tossed in it so very good and something about the way that the veggies soften a bit in the marinade makes it a really really good salad/side dish.  I hope you guys enjoy it as well!

* Dry Italian Dressing mix may contain wheat, so if you need a wheat free/gluten – free dressing mix, try out this recipe. Use 1 1/2 TB. of below mix for this salad recipe. OR if you don’t have a pkg. of Italian Dressing mix ~ this homemade version will work out great!

Italian Dressing Mix Recipe  

1 TB. garlic salt
1 TB. onion powder
1 TB. sugar
2 TB. dried oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. dried basil
1/4 tsp. celery salt
1/2 TB. salt

Mix together and store in a container.

To sub this mixture for a Dry Italian dressing mix envelope then use 1 1/2 TB. To use this mixture to make dressing then use  combine ~ 2 TB. mix, 2 TB. water, 1/4 c. vinegar, 2/3 c. oil. Whisk and use as you would Italian Dressing.

Italian Dressing Mix Recipe adapted from allrecipes.com.

Olive Floret Salad 

1 medium head of cauliflower, cut into bite size pieces
1 bunch of broccoli, cut into bite size pieces
2 c. cherry tomatoes, quartered
2 medium carrots, peeled and thinly sliced
sliced black olives, about 1/2 c.
1 c. Italian salad dressing
1 env. Italian dressing mix
1 c. crumbled Feta cheese

Whisk together the dressing and the dressing mix.

Combine the veggies and olives in a large bowl, toss with the dressing mix. Cover and chill overnight to develop the flavors.

Add the Feta cheese just before serving and toss gently.

Serve and Enjoy.

Thanks Jenn for the recipe, she got it from a Taste of Home Magazine.

When I am looking for  a quick cookie (they are really quick to mix together), I like to bake these. It only makes about 2 dozen cookies, which just means I get to bake sooner!!!! (Cause they disappear fast and then I get to bake again!)  Or I double and make some of all three variations. This cookie is sorta crunchy, and it literally melts in your mouth.

No Flour Peanut Butter Cookies
1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract

Mix the above ingredients together till combined well.  (Use your mixer for thorough mixing.) I let it chill for just a bit, not too long cause the dough will be harder to work with that way. Now…..to make Chocolate Chip Peanut Butter Cookies OR Peanut Butter Kiss Cookies OR just plain Peanut Butter Cookies??? Good question.

* For Chocolate Chip Peanut Butter Cookies, add 1 c. chocolate chips. Roll into a ball.  Bake @ 350* for 12-14 minutes.
* For Peanut Butter Kiss Cookies, Roll into balls…..bake @ 350* for about 12-15 minutes, then press a kiss in. Cool. You can also roll the dough AROUND the kiss….I like it that way!!
* OR leave out the chocolate all together and just enjoy a peanut butter cookie. Roll in a ball and smoosh down ever so gently with a fork (may need to dip fork in sugar to avoid sticking) to make the lovely criss-cross marks that you see on Peanut Butter Cookies. Bake @ same temp for about 12 minutes.

Recipe adapted from Prized Recipes to Cook and Savor, page 142.

Mexican Salad

I found this treasure of a recipe while reading a very old cookbook. There is a small stash of cookbooks that a read and re-read each summer on vacation. Occasionally my grandma will throw a new one in there…..happy happy me. Cookbooks are my “books”. At least I am reading….right??

In a constant quest to find the “just right” pairing for tacos or anything Mexican,  I stumbled upon this recipe that I jotted down a few summers ago. Yum. My kids aren’t necessarily fans of all the “extras” in it ~ but they just load it off to the side and it happily joins my plate.  Leave off something if your family will not enjoy OR add something you think they might…..I am thinking you could even add chicken to this for lunch or a light dinner!

* I did change a number of things from the original recipe.

1. It was straight up mayo in the dressing,  I took out some and added some sour cream.
2. It also called for a can of diced green chilis, I had JUST used my last can for soup…..so I used some candied jalapenos I had made, it gave it a nice sweet~heat kick.
3. The recipe called for cheddar cheese, but I had pepper jack cheese JUST begging to join the party…..nice addition as well!

SO, now we go to the recipe!

Mexican Salad 

Salad: 
1-2 heads of Romaine lettuce (I used one large one)
sliced black olives (I used about 10)
2-3 tomatoes (I used about 10 cherry tomatoes, halved)
1/4 – 1/2  of a red onion, diced
1 can of green chilies, chopped (I used candied jalapenos)
8 oz. grated cheddar cheese (I used pepper jack)
1 avocado (cut up and toss with some lemon juice)
good handful of Doritos, crushed

Dressing: 
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. salsa verde (the green salsa)
1/4 c. ketchup
1 tsp. chili powder

Layer the salad ingredients in the order listed. Saving the avocados and the crushed Doritos to add in JUST before serving.

Combine the dressing ingredients. Chill till serving time.

When ready to serve ~ toss together the salad, avocado and chips. Pour about 1/2 the dressing over, toss. Adding all of the dressing would be TOO much in my opinion. Though, my husband likes more……so I put the rest on the table to serve over individual serving. PLUS that makes the leftovers not so soggy.

TIP:Leftover dressing is delicious on wraps or on quesadillas.

Enjoy!

Sorry about my crazy ( )….THAT got a bit out of control.

Good Day.

Recipe adapted from a lovely old Church Cookbook from Kalamazoo.

Crunchables (Croutons)

Aldi Special Buys for the Week of
January 9 ~ January 15, 2013.

(Not a complete listing, just some items that caught my eye. Check out the full ad here.)

* 4 lb. bag of Navel Oranges is $1.99.  A 3 lb. bag of Clementines is $2.99. Grapefruits are 49¢ each.

* A 6 oz. package of Blueberries is $1.49. A 6 oz. package of Blackberries is 99¢.

* A Fresh Pork Sirloin Roast is $1.99 per lb.

* Condensed Tomato Soup is 49¢ for a 10.75 oz. can. Oyster Crackers are 89¢.

* An 8 oz. pkg. of Deli Sliced Cheese (select varieties) is $1.99.

* The ad is FULL of Organic items. Be sure to check it out if you prefer to use organic foods. I am not very familiar with them. If someone often used organic,  then maybe  can tell us what you try and if you liked it?? 🙂  The ad says these are Special Items, meaning they might not be around for a long time. So stock up if you use Organic Foods! (Though in the same breath the ad DOES say “Introducing Our New Exclusive Line of Simply Nature All Natural Food” ~ so that leaves me to wonder IF this will be a constant Aldi line (like the Fit & Active)?)

Now for today’s recipe. It actually does not use an Aldi item, per say, BUT you can make it using Aldi items!  Last week I shared a recipe for French Bread, I usually do the full batch leaving me with SOME leftovers perhaps. I wanted to share some ways I use my leftover bread up! I showed you a sandwich the other day and now how about another fun, easy recipe??? Croutons!!

This is another recipe with a fun story, love those. I grew up eating these, so I was used to them and KNEW just how good they were. When I was younger we had our neighbors over for dinner and one of the girls said “Can you pass me the crunchables??” We all just looked at her, till we figured out she ment the croutons. The name stuck, I now prefer to call them “Crunchables”. She was not only putting them on her salad but also popping them in her mouth……they are that good. Good enough to snack on. (I have been known to make myself a bowl of Crunchables for a snack. Yum.) IT has been a while since I have made them…. looks like I need to get baking some!

Some hints about Crunchables:

* I save all my bread ends or crusts or leftover bread and put it in a baggie in the freezer, when the baggie is full…..time to make some Croutons!!!

* Cooking time varies EVERY time, sometimes they seem to bake quickly, sometimes they seem to bake for a long time!! Maybe it depends on the thickness of your bread….. just use the suggesting baking time as a guideline, I actually prefer them darker!! Just my opinion.

* Add more or less of the spices, as your family prefers, I actually don’t measure (sorry) … I just dump in the spices giving it a unique flavor EVERY time!

* I usually leave the bread I plan on using out in an open bag on the counter overnight, it just dries it out a bit.  That is what I am referring to when I say “dry” bread.

Crunchables (Croutons) 

5 slices of “dry” bread
1/2 stick of butter (melted) (can use margarine too)
pepper
salt
garlic powder
onion powder
oregano

Cube the bread, place on a cookie sheet (with sides). Pour the melted butter over and toss to coat. Sprinkle with salt, pepper, garlic powder, onion powder and oregano. (IF you are unsure as to where to start when adding the spices, I would suggest 1/4 tsp. of each to start. I go heavier, but that is a good “testing” point.) Toss well.

Bake @ 350° 8-10 minutes. (Stir one or two times.) May need to bake longer, in fact at times I have had to cook for 20 minutes. Just check and stir. You want  them to be browned and crunchy.

I hope you enjoy!!

Fresh From the Garden Salad & Artichoke Fish

Another garden recipe comin’ your way! Thanks to my mom for this one. I new favorite around here! (My favorite part is the olives…….) Oh, add any veggie you want too, I am SURE it will be fantastic!

Fresh From the Garden Salad
1 cucumber, sliced
4 Roma tomatoes, sliced
1/4 – 1/3 c. red onion, sliced
3/4 c. black olives, cut up a bit
Dressing:
2 TB. vinegar
2 TB. sugar
1/4 c. oil
salt & pepper
Combine all the veggies in a bowl….and the olives too. Mix the dressing ingredients together and pour over. Stir and cover and place in the fridge to meld those flavors together. Enjoy!

Recipe from Mom W.

I know that fish is fantastic for you, I know this and I try to make it often. Tho my often my be every other month or so…if THAT. I need to fix this. I need to learn to eat more fish, flared nostrils or not. I want my kids to like fish. SO that is my goal, to make more fish for the health of my family.  With recipes like this one it should NOT be a problem, it was fantastically good! Does anyone have a favorite way that they prepare fish???

Artichoke Fish
5-6 Tilapia fillets
1/4 c. butter
1 lemon
2/3 c. stuffing mix, crushed up a little
6 oz. can of artichoke hearts, cut up a bit
cheddar cheese or parmesan cheese, for topping
Lay the tilapia fillets on a greased cookie sheet WITH sides. Drizzle the fish with the melted butter, drizzle with the fresh squeezed lemon juice.  Mix together the artichokes with the stuffing mix. Sprinkle of top of the fish and press down a bit. Top with the cheese of your choice (I used cheddar but thought that parmesan sounded FANTASTIC too.) Bake @ 425* for about 10-15 minutes or till the fish is nice and flakey. Enjoy!

Recipe adapted from food.com.

No Bake Cornflake Peanut Butter Cookies & Grape Salad

Aldi sales. Starting August 1 ~ August 7.
WAIT a minute, wasn’t I JUST telling you about the 4th of July sales?? What is happening to the summer! Hope you are enjoying it….and ignoring the “back to school” sales…oh. Kidding.

I am going to share a few recipes today with you THAT are made from ALL Aldi ingredients, which makes for easy shopping! LOVE those recipes!
* Peanut Butter is $2.29 a jar. This is one of those “staples” that I must ALWAYS have on hand! If you grab some corn syrup (maybe a bottle or two….it IS a seasonal item remember!!), white sugar, corn flakes and chocolate chips then you will have ALL the ingredients to make No Bake Cornflake Peanut Butter Cookies (recipe below).
* GRAPES!! YEAH! Red and Green!!! $0.89 per lb. 1st off ~calm down, sit down, and smile. What a lovely treat to have go on sale. Treat your family to this delicious Grape Salad (recipe below) ~ just be sure you have cream cheese, sour cream, white sugar, brown sugar and vanilla….pecans too IF you so desire!

And………

* Blueberries are $1.59 per pint. PERFECT time to make Blueberry Pie!
* Baby Carrots are $0.49 per1 lb. bag, if you like your veggies you might just enjoy this Carrot Salad as well.
* Bacon is $3.29 for a 1 lb. package. Here are a few salads that use bacon ~ Bacon Ranch Pasta Salad, Spinach Tortellini Salad, Broccoli Salad and Warm Spinach Salad.  (oppss….seems I like my bacon!)
* You can use the Hint of Lime tortilla chips ( $1.29 a bag) to dip into Pico de Gallo and Guacamole OR Fiesta Corn Chip Dip. I really like these chips….the salty sour thing is so good!
* SNYDER’S OF HANOVER PRETZEL SANDWICHES…….need I say more? My caps lock should get the point across. No recipe for them….just eat em’. $2.79 a bag.
* Lunch meat is at a special price at $3.29. Why not make some bagels to put you lunch meat on…..?  (oh….my 1st post, I may be a bit sentimental about that one. I do make those often still……)
* If you like Greek yogurt, it is $1.19 for a 5.3 oz. container AND it would be good…I am sure with Granola.
* Heat – n – Serve breakfast patties or links ($0.99 each), would be good on Pizza Breakfast Casserole ~ just crumble on top and cook as directed. (I would probable 1st heat a bit in a skillet to get any extra grease out.) OR hey!! Check it out….grab some Canadian Bacon and put on top of your Pizza Breakfast Casserole, it is $2.49 for a 6 oz. package. Or use bacon…..

Every once in a while, more often than I care to admit, I forget my grocery list at home. I then go into scatter brain mode and really cannot remember what was on that list. I then go to my “aldi recipe file” that is tucked so neatly in my brain. Well, it didn’t get me too far…being that only one recipe came to mind ~ No Bake Cornflake Peanut Butter Cookies ~ well, and ham buns……..  SINCE I needed to “bake” I got the ingredients I needed for the cookies and a few more staples and got home. Happy to see I didn’t forget anything important.   Maybe these delicious treats can  become part of your memory recipe box….it may just help YOU too some day! This is a GREAT summer treat when you don’t want to be turning your oven on.

No Bake Cornflake Peanut Butter Cookies 
1 c. sugar
1 c.corn syrup
1 c. peanut  butter
6 c. corn flakes
1 c. chocolate chips
In a sauce pan, combine the sugar and corn syrup and heat till the sugar is melted, no need to boil. Take off heat and add peanut butter. Let cool on the counter for a bit, just till it is not SO hot, but still warm. Place the corn flakes in a bowl and pour the warm mixture over. Stir gently. Now, you may stir in 1 c. chocolate chips, this will melt a  bit throughout. Drop a scoop onto wax paper and form into a  ball. Chill a bit to set, then you can store on the counter in a covered container. Enjoy!!!

Recipe adapted from Hull PRC Cookbook.

A friend was asking me a while ago about Grape Salad, so I thought that I would share the recipe that I ALWAYS use. There is really nothing fancy to it. I sometimes just make the cream cheese mixture and dip apples or grapes into it as a snack, the kids really enjoy that too!

Grape Salad 
2 lb. green grapes
2 lb. red grapes
8 oz. softened cream cheese
3/4 c. sugar
1 c. sour cream
2 tsp. vanilla
1/2 c. brown sugar
1/2 c. pecans (I never do this though…)
Beat together the cream cheese and sugar till smooth, add the sour cream and vanilla and mix well.  Fold in the grapes and mixture in a bowl or a 9″ x 13″ pan. Sprinkle with brown sugar and pecans. Chill several hours. Serve and enjoy.

Recipe from my friend Becky, with  my slight changes.

Hope everyone is having a GREAT summer. IF you have kids at home, enjoy the last couple weeks with them AT home before the CRAZINESS begins! Thanks, as always for reading and I would love to hear what you make, or like the looks of, or don’t like the looks of 🙂 and any questions you may have. THANKS!