Monthly Archives: March 2015

homemade “febreze”

homemade febreeze

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I am a scent girl. Candles, wax melts, incense, I love all things that make my house smell pretty. Febreze is no exception, I have been known to spray every inch of my house with that stuff. One day while confessing my love for febreze my step mom shared her homemade version. It is easy as 1, 2, 3 and saves m-o-n-e-y! All you have to do is combine the 3 ingredients in a spray bottle, shake and voilà!

1 T baking soda

3 cups hot water

3 T fabric softener

 

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missy-laneous

turquoise jewelry converse photography

    My camera is permanently attached to my hand, so here are some photos I am currently obsessed with😜….. 

      b&w photography  b&w photography  b&w photography 

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    tabouli|tabbouleh-tomayto|tomahto

    tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie  tabouli tabbouleh recipie tabouli tabbouleh recipie

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    Tabouli is a Lebanese dish from the Eastern Mediterranean, it is light, citrusy and fresh. My mom introduced me to this dish a long time ago and I have been hooked since. One of my family’s favorite places to eat is Joseph’s restaurant near Drumright, Ok. Not only do they serve my favorite tabouli they have the best steak sauce I have ever had the pleasure of tasting. I love Joseph’s food so much my husband took me there to eat before he asked me to marry him. Since I am not able to find tabouli in Boise City, I decided to learn how to make it. I hope you like it as much as me!

    Ingredients

    • 1 1/2 cup Bulgur wheat
    • 3/4 cup Olive Oil
    • 3/4 cup Lemon Juice (approximately)
    • 3 T finely chopped Parsley (approximately)
    • 6 to 8 Green Onions
    • 3 Tomatoes (approximately)
    • 1 tsp Salt
    • 1/2 tsp Pepper

    Directions

    • Rinse bulgur wheat in a fine strainer
    • In a bowl combine rinsed bulgur, olive oil and lemon juice. I used the juice of 5 fresh lemons. Depending on your personal taste you can add more or less lemon juice. The bulgur will soak up the oil and juice.
    • Chop parsley, green onion and tomatoes then add to bowl.
    • Salt and pepper
    • Refrigerate for a few hours, preferably over night.
    • Taste and correct seasonings
    • Serve with wheat thins or crackers

    You can eat on this for a couple of days. I think the longer it is in the refrigerator the better it tastes.

    Let me know what you think!

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    blue cheese steak salad

    blue cheese steak salad recipe

    blue cheese steak salad recipe

    blue cheese steak salad recipe

    blue cheese steak salad recipe

    blue cheese steak salad recipeblue cheese steak salad recipeblue cheese steak salad recipeblue cheese steak salad recipe

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    This recipe is my version of the Blue Cheese Steak Salad from Zebadiah’s in Angel Fire, New Mexico. Ladies, even my husband likes this salad!

    Ingredients 

    • Romaine lettuce
    • Cherry tomatoes
    • Red or yellow onion
    • Sliced almonds (candied, honey, plain, whatever you like)
    • Blue cheese, crumbled
    • Your favorite marinated steak
    • Balsamic vinegar

    Directions

    • Marinate and cook your favorite steak. I like to cook mine on the grill.
    • Let the cooked steak cool in the refrigerator
    • Chop lettuce and onion (I prefer red onion on this salad, I just chopped yellow incase my husband didn’t want red)
    • Cut cherry tomatoes in half
    • Build salad with listed ingredients
    • Top with steak, almonds, blue cheese and balsamic vinegar

    I did not list any measurements because I like to keep everything in separate pyrex containers in the refrigerator and build my own individual salad. When you get tired of blue cheese just swap it out for shredded cheese and easily make a completely different salad

     

    Enjoy!

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    ginger almond tea

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    This last Saturday some ladies and I got together and hosted a baby shower for one of my dear friends. She is expecting a little boy next month and we can’t wait to meet him. At the party we served cake, mints, nuts and I made ginger almond tea. I got the recipe from Susie, a Boise City local, and it was a complete hit. Next time I serve this I might add champagne or wine to the mixture! (Thanks for the idea, Kassidi)

    Ingredients

    • 1 cup boiling water
    • 5 tea bags
    • 1 1/2 cups sugar
    • 4 cups water
    • 3/4 cup lemon juice
    • 1 tablespoon vanilla
    • 1 teaspoon almond extract
    • 1 liter ginger ale – chilled

    Directions

    • In a large bowl pour boiling water over tea bags.
    • Cover and steep for 5 minutes.
    • Remove tea bags, stir in sugar, water, lemon juice, vanilla and almond extract.
    • Chill in refrigerator.
    • Add ginger ale right before serving. Makes 3 quarts

     

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