Thursday, September 1, 2016

Red Gathered-Back Tunic

Where did summer go? It seems like it only arrived last week. But sweater weather is just around the corner.  While I do love sweaters--especially cardigans—I HATE cold weather. 

Summer likely flew by because I have been BUSY! Not overly so. Just steadily working on projects. Not that you would know that from my slack blogging habits. {hangs head in shame}.  This morning I finished my third indygo junction Gathered Back Tunic.


red gathered back tunic front

It is a great piece for transitioning from summer to autumn. Who am I kidding? I wore my second one all summer long. It was especially nice for the over air-conditioned grocery store.


This tunic was made from Parsons Grey Boro Naha Bandana that I bought from Craftsy MONTHS ago. I lost 35 pounds this summer, and wanted to wait until I wasn’t losing at such a rapid pace before cutting this fabric. Still, I made this too big. I knew better from my previous GBTs than to do it. My bust measurement is a 42 which put me between a L and an XL. I KNEW that the Gathered Back Tunic is ROOMY. I KNEW that I had lost 35 lbs since making the 2nd one……and still I erred on the side of going larger. It is fine…..It doesn’t hang off of me quite as bad as the 2nd one does, but I should have trusted myself enough to go smaller. Especially since I need to lose more weight. Live and Learn! If I make another, I will definitely size down to a large.


All in all, the Gathered Back Tunic is an easy make. The hardest part is getting the gathered back attached to the straight edge properly. The first two that I made came together perfectly the first time. This one? not so much. I took it apart several times. Reread and reread the instructions, thinking that I must be doing something wrong. In the end, I just could not get it to look as nice as the first two. With that said….I finally decided that it was GOOD ENOUGH. I have found much worse problems with RTW!

red gathered back tunic back

Next on the agenda? Shredding zucchini! It is still summer, after all—for a little while. May as well make the most of it.


Until next time…..



Thursday, June 30, 2016

Italian-Style Magic Dinner

Wouldn’t it be nice if there really was such a thing as Magic Dinner? Maybe Jetson’s style? Push a few buttons and dinner magically appeared! Yes, you can grab something from the freezer section of your grocery store and let the microwave magically make dinner. But let’s face it, most of those options are not exactly healthy. Therefore, I try to limit those meals. Then you have those wonderful meals in a box just waiting to “help” turn ground beef into a meal. You know the ones! I used to buy them by the dozen in the early days of my marriage. My husband LOVED them. Seriously… was a bit insulting to the cook in the house. Ego aside, they are easy and relatively inexpensive……but they are not healthy!
So what’s a girl to do when she is trying to serve healthier meals to a “helper”-loving man? Make it herself, of course. And it is easy and even more affordable. Win, win!!!!
You can mix up your own Magic Dinner mix and store it in the pantry until needed. While the ingredients are out, mix up several. They can be stored for a long time….just use the “best by” date on your ingredients as a guide.
Now on to the recipe….

Click here for printable version

Italian-Style Hamburger Magic Dinner

Prepare your pantry meals:
(each recipe make 1 meal of 4 servings)
  • 2 cups uncooked penne or macaroni 
  • 2 tbsp. dried onion flakes
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder or granules
  • 1/2 tsp. salt
Combine all ingredients in a ziptop bag or quart canning jar. Seal. Store in pantry until ready to use.

To Cook:
  • 1 pound ground beef
  • 1 recipe of Italian-style Magic Dinner (above)
  • 15 oz. can tomato sauce
  • 3 cups water
In a large sauté pan or skillet, brown the ground beef. Drain off any fat. Add water, tomato sauce, and Magic Dinner mix; stir. Bring to a boil. Reduce heat and cover. Simmer for 12 to 18 minutes, until pasta is al dente. Stir often to prevent sticking while simmering. Let sit a few minutes in pan, but off the heat, to allow the sauce to thicken slightly.

* I start checking the pasta after simmering for the pasta's recommended cooking time. Since it is simmering, instead of boiling, it usually takes several additional minutes to cook; but it never hurts to check. If the sauce is too thin, remove the lid from the pan during the last few minutes of cooking. If the sauce to too thick, add more water a little at a time to the desired consistency.
Until next time,