I’m a member of the meal planning revolution. Okay, “revolution” is dramatic. We just love meal planning! Here’s why.
Capiz shell chandeliers are so gorgeous and glam, it’s no wonder they go for such high prices. Even this tiny pendant from west elm will still run you $130.
Get ready for this; we re-created the same look for $2! The secret weapon? Wax paper.
With one roll of wax paper, we made the whole thing! We started by ripping off a sheet about 2-3 feet long and folding it up accordion style.
Using a 1-2″ hole punch, we cut out circles.
Lots and lots of circles. Until the whole roll was gone.
It wasn’t at all as grueling as I expected. With Dave and I working on it together, it only took about an hour.
This next step was a little more labor-intensive; we sewed all the circles together. This took a while, but it was pretty mindless and easy to do while watching Sleepless in Seattle. It also helped that Mom Schultz took shifts with me.
Using an old lampshade, we stripped the fabric off and used the metal as the frame of the chandelier.
Hibachi grills are and will probably always be my favorite kind of restaurant. The pleasant little bowls of salad with ginger dressing and wonton soup are such a pleasant beginning to the meal. Here’s my hand at remaking that won ton goodness from home.
Serves 8 – 10
40 wonton wrappers
1 bunch green onion, diced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined
1 head bok choy, chopped
Salt & pepper
Brown ground pork in a skillet over medium-high heat. In a large bowl, combine 1/4 cup green onion with cooked pork, sesame oil, soy sauce, egg, and a dash of salt and pepper.
Mix well. Spoon 1 tablespoon of pork filling into center of won ton wrap. Lightly moisten edges of wrap with water and bring corners together to seal.
I find most casseroles to be a little too school-lunch-slop for my liking. Fresh ingredients and toasty torn bread keep this casserole tasty and full of substance.
Torn Bread Chicken Casserole
2 cups torn bread
2 tablespoons olive oil
1 medium yellow onion, diced,
4 cups spinach
1 garlic clove, minced
1/4 cup red wine vinegar
2 tablespoons flour
1 and 1/2 cups half & half
1/2 teaspoon lemon juice
1 cup rotisserie chicken, shredded
Salt & pepper
Preheat oven to 450 degrees. Heat a skillet with 1 tablespoon olive oil over medium heat. Add spinach and season with salt. Stir until wilted, about 2 minutes. Remove and set aside. In same pot, heat remaining olive oil and add onion, garlic, salt, and pepper. Cook, stirring occasionally for about 8 minutes.
Add half & half and red wine vinegar to skillet and cook for an additional 5 minutes. Add flour and lemon juice and bring mixture to boil. Stir for 30 seconds. Remove from heat and stir in spinach and chicken.
Um, that it rocks. Alright, I feel like I am the last person in the world to jump on the Crate & Barrel train. I’ve heard everyone rave about it and say it’s just the best home decor store ever, but it wasn’t until my dear pal Adam’s wedding gift to us was from there that I experienced and loved it firsthand. He gifted us with these sweet mini-pie pans.
And, the Handheld Pies cookbook.
What a great gift! He totally intrigued me enough to get me to drive 30 minutes up to a C&B store. First of all, the place is huge. Like, 4 or 5 floors, but I think I lost count. It’s just bursting with neat and innovative things. And now for the round-up of our purchases.