A quick tip to make your plants extra happy? Save the water you boil your eggs in and give it to your green things. Vitamins and minerals and good stuff comes from the egg shells when they cook, so by putting them into your soil, it’s a great extra boost for the things you are growing. 

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I did it. I cracked the code. I have finally figured out how to be comfortable on long flights when one has short legs. And you won’t believe how simple it is.

Sadly, not all airlines have those little foot rests that swing down for the plebeians in coach (that’s a first class perk – I’m looking at you Delta and Virgin Atlantic), and when one is a) short and b) flying a distance further than 30 air miles, it is nice and probably better for one’s health to be able to prop those feet up. Now, I know I should get up and move around more (yeah yeah yeah) but it seems that damn seat belt sign is always on or that drink cart is rattling around (I swear they time that thing to coincide with when I have to pee), so I spend most (all) of my flying time in my seat. This last trip took me from Seattle to London Heathrow direct (So. Awesome.) but that is a bit of a flight – a little under 10 hours. After digging through the house and the internet (last minute of course) to come up with something to prop my feet up rather than stomping my carry-on to death, I came upon my husband’s yoga blocks. I promptly kidnapped one and took it out of the country.


And you know what? It. Was. Amazeballs. That little foam block is the perfect height to bring my legs up to a normal almost level with the seat position, is light and (so far) TSA approved. Guys. The next time you fly you absolutely MUST pack a yoga block with you. And if you actually do yoga, I guess you could use it for that later too.

Oh, and you wanted to see some pictures from my epic trip too? Ok!

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I do not have children, but many of my friends do, and from what I understand, the struggle to get them to eat can be very real. There is apparently some sort of magic that must be conjured, or special candle that must be lit to get them to voluntarily eat.

When I was visiting friends in the UK a few months ago and the 4 year old asked what I was making for dinner I said ‘chicken fingers.’ His reply? “I don’t like those.” I know little dude – you don’t like anything. But you know what? When they hit the table he said “Oh! I like these.” And asked for seconds. When I made them last month while visiting again? He wanted more.

So, here you go. A picky kid approved recipe for homemade chicken fingers.

  • Cut 3 boneless, skinless chicken breasts into 1/2 inch strips (I mean really, who uses other chicken boobs?)
  • Mix 3 heaping spoon-fulls of flour, a generous shake of pepper, a few shakes of cayenne pepper and 3 pinches of salt in a dish and dredge chicken pieces – set aside

  • Allow the chicken to set for 5-10 minutes and dredge in flour again
  • Lightly wisk 2 eggs in a separate bowl
  • Add 1 1/2 cups panko bread crumbs to any remaining flour and generouslty reseason with peppers and salt
  • Dredge flour coated fingers in egg and then roll in panko, add to hot pan with oil and cook 2 minutes or so on each side until cooked

I bet your kids love them. And if they don’t, take them back to the kid store. You kept your reciept, right?


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My dad has a few cooking specialties up his sleeve and this happens to be one of them – and my mom’s favorite special breakfast. Every other year or so I get the craving to make a batch for myself and today happened to be the day. I’m sure there is some fancy name for this porridge like “soup” but we always called it milk and noodles. 

I like mine a little on the salty side and my husband was dissapointed it’s not sweet. So feel free to snazz it up as you would like. 

Beeakfast was amazing and I hace leftovers for tomorrow. Woo hoo! 

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I am not the biggest fan of corn tortillas. I mean, I guess I like them just fine, but I prefer the flour tortillas myself (you know – closer to that whole bread thing that I love so much). So, when you have 3 dozen corn tortillas in the house and the main tortilla eater is leaving, you make chips. And yeah – I will eat the sh*t out of some corn chips. 

  • Lightly brush one side of the tortilla with oil and stack. 
  • Cut the stack in half and then cut in half again, so you have 4 equalish triangles of future chippy goodness. 

  • Lay evenly on a pan – oil side up – and sprinkle with salt.


  • Place in your preheated 400° oven for 8-10 minutes or until crispy. 
  • Allow to rest for 5-10 minutes to finish crisping up. 
  • Stuff face. 

And then maybe make some nachos with leftover chicken taco meat. Repeat last step of instructions. 

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So, I am more little an little enamoured (ok, obsessed) with all things Tudor and England in general. With one of those milestone birthdays this year I am taking a trip to the land of pork pies and Henry himself. And while I would love to take all of you with me, I am celebrating with a sale in my Etsy shop instead. Huzzah! 

Use coupon code UKBirthday at through September 1st and save 20%. What?! Can I get another ‘huzzah’??

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It’s that time of year where I wonder if perhaps I need a 12 step program for my “fair entry obsession.” Of course some of the famous Worst Zucchini Relish ever will be entered, as well as some knits and new jewelry. Want a peek? Ok.

Now we wait and see…!


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