Eat It: Vegetarian Lasagna Soup

Lasagna soup.  Sounds weird, tastes good.  This recipe was originally from a copy of Family Fun magazine.  I was intrigued to see if it really did taste just like lasagna, and Lo!  It sure did. 

I adapted the original recipe to make it vegetarian.  The veggie sausage I used had a spicy kick, so you may omit the pepper flakes to scale it back if you use the same brand.  My husband gave this two very manly thumbs up.

Vegetarian Lasagna Soup Recipe

Ingredients:
2 teaspoons olive oil (plus more if needed)
1 package Italian Style Smart Sausages (by Lightlife)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can diced tomatoes
6 cups vegetable broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tablespoon salt
pinch of pepper
2 cups shredded mozzarella



In a large pot, heat the oil over medium heat.  Add diced veggie sausages to the pot, break up/crumble with wooden spoon, and heat thoroughly.  (Because veggie sausages don’t have the same fat as meat, you may need to add more oil so they don’t burn.) Add onions and sauté until softened.  Add the garlic, oregano, and red pepper flakes and sauté for 1 minute.  Add the tomato paste and sauté until the paste turns a rusty brown, approx 5 minutes.  Add the tomatoes with their juice, the vegetable broth, and the bay leaves and bring the soup to a boil.  Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender.  Discard the bay leaves, then stir in the basil.  Season with black pepper to taste.

In a small bowl, combine the ricotta, Parmesan  salt, and pepper.  After ladling the soup in serving bowls, add a dollop of this mixture to the top of each bowl and sprinkle with mozzarella before serving.  Makes about 13 cups.

Enjoy!

~julee~

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Monday Magazine Challenge: Vacation Jars

In the Martha Stewart Living August 2012 issue, there was a little feature on making vacation jars from the little bits and treasures that are collected during your travels.



I was inspired to pull out the bag of shells and ocean treasures we collected on our vacation this year and create similar keepsake jars. 

I just happened to have three baby food jars on hand and half a can of aqua spray paint for the lids.  My daughter was right on board with this little project and she had fun rinsing, sorting, and reminiscing about her favorite finds from the beach.



While my daughter is indiscriminate about her accumulations, I personally collect shark teeth and the teeniest, tiniest shells I can find.  Hunting for these things satisfies my OCD tendencies just nicely.  Next year I’ll give my daughter a new jar and have her fill it with her favorite finds before we leave for home.  That way, we don’t have a surplus of shells that I don’t quite know what to do with.

How do you store your seaside keepsakes?  Would this simple idea work for you?  Any other ideas for sea shells?  I have a giant bag of shells still, so please leave a comment letting me know what works for you!

~julee~

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Monday Magazine Challenge: Kids Sunglass Case

This project was in my daughter’s American Girl magazine this month, and was perfectly timed since we are looking for some easy kids crafts to work on during the summer break.  This project was nice and speedy; depending on your child’s ease of sewing, it can be completed in less than 20-minutes.

You’ll need:  Felt, embroidery thread, embroidery needle, embellishment (optional), scissors

~Fold over the felt and cut around your sunglasses leaving approximately 1/2-inch on all sides.  Cut one bottom corner in a rounded shape.

~If using an embellishment, now is the time to stitch or glue it on.  My flower was a precut piece I found in my mountainous crafty stash, but kids can also cut their own shapes from felt.

~Starting at the bottom corner, sew a running stitch along the entire edge.  (You can get fancy and do whatever kind of stich you please, but a running stitch is really easy for small hands.)  Knot off your stitch once you’ve reached the top.  You’re done!

Just for the record, American Girl magazine is a great magazine for young girls ages 7-10 (and maybe even older).  It is full of positive, age appropriate material plus lots of crafts, recipes, games and more.  It doesn’t have any advertising, yay!  My daughter really loves it, and so do I. 

What kinds of crafts are you working on this summer?

~julee~

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Monday Magazine Challenge–Mojo Tofu Kebobs

This recipe is adapted from the July/August 2012 issue of  Everyday Food.  The original recipe calls for pork, but we used firm tofu instead.

Coincidentally, there are also instructions for pressing and firming tofu in the same magazine.  We use a very similar method to what was shown.  We cut our pieces in approximately 1-1/2 inch cubes so they would marinade better.  This is purely preference, however. 

Mojo Tofu Kebobs (adapted from Everyday Food):

Serves 4-6

1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon red-pepper flakes
3 tablespoons lime juice (from 3 limes)
1/4 cup orange juice (from 2 oranges), plus 1 orange cut into 16 pieces
1 package firm tofu, pressed to remove excess water
1 large cucumber, cut into 1-inch rounds
Salt & pepper

~In a small pot, combine oil, garlic, and red-pepper flakes over medium-low.  Cook until garlic is soft, 15 minutes, swirling occasionally.  Remove from heat, stir in lime and orange juices, and let cool 15 minutes.

~In a zip lock bag, toss tofu with half the marinade and refrigerate at least 30 minutes; refrigerate remaining marinade.

~Heat a grill or grill pan to medium-high.  Clean and lightly oil hot grill.  Thread tofu, orange, and cucumber onto skewers.  Season with salt and pepper.  Grill kebobs 3-5 minutes per side.  Brush with remaining marinade and serve.



We brought our cucumbers all the way from South Carolina, fresh from my aunt’s garden. The combination of the cucumber with the citrus was amazingly delicious.  I never would have thought to add orange slices to grilled kebobs, but they added a flair of summer delight to this grilled combo.  We will definitely be grilling this again soon.

Did you make any recipes or complete any magazine projects this week? If so, share your link with us! We would love to check out what you’ve made and we’ll also share your project with our Facebook readers.

~julee~

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Monday Magazine Challenge: Mini Loaded Red Potatoes

What we have here is a big ol’ plate of delish – vegetarian loaded potatoes with veggie-bacon and huge dollops of sour cream.  You can also use vegan sour cream and cheese for these if you wish.
This recipe is from May/June 2010 issue of Vegetarian Times, and you can find the recipe on their website HERE. 

My husband made these while I was off doing other things, so I’ll just assume they were as easy to make as they seem since I didn’t hear any swear words coming from the kitchen.  The recipe calls for chives which we omitted and I didn’t miss at all.  I was a big fan these.  Big fan.
Did you make any recipes or complete any magazine projects this week?  If so, share your link with us!  We would love to check out what you’ve made and we’ll also share your project with our Facebook readers.

~julee~

Check out this reader submitted Monday Magazine Challenge from Kiki(verde):  Lemon Balm Soda.

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Monday Magazine Challenge: Guest Post

Today’s Monday Magazine challenge is a recipe post courtesy of kiki(verde).  She’s one of our kindred spirits who cuts and clips and saves great projects and recipes from her large stack of magazines. And then runs out of time.  It happens to the best of us.

This week she has kindly agreed to share her magazine recipe with D.I.Y. Louisville.  You can check out her blog and read her entire post at www.kikiverde.com.  (Go ahead and click – you will love what you see!)

Fennel Apple Slaw

3 tablespoons extra virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons freshly squeezed lemon juice
1/2 small red onion, thinly sliced into half-moons
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 Granny Smith apple, quartered and cored, then sliced into thin half moons (peeled, for us)
sea salt and freshly ground pepper

Whisk first 4 ingredients in a medium bowl. Add thinly sliced fennel, apple, onions, and fennel fronds. Toss to coat. Season to taste with salt and pepper.

 

Thanks Kiki for sharing with us today!

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Monday Magazine Challenge: Pasta with Spinach and Snap Peas

Thanks to Recyclebank, I was able to get a new subscription to Everyday Food.  My first issue came this week and we made this recipe the same day the magazine came in the mail. We were not disappointed.  Well, here’s a confession:  I hardly ever meet a pasta recipe I don’t like.  But still, this one was good.  Real good.  And a great way to add extra veggies to your meal.  Want to try it?

Recipe from Everyday Food:

• Course salt & ground pepper
• 3/4 pound short pasta
• 3 garlic cloves, halved
• 8 oz snap peas, halved
• 10 oz baby spinach (we only used 5oz, and though it was plenty, more would have been good, too.)
• 1/2 cup fresh basil leaves
• 1/3 cup heavy cream
• 3 oz parmesan, grated (3/4 cup)

Cook pasta and garlic in a large pot of boiling salted water, 1 minute less than package instructions.  Add snap peas and cook 30 seconds.  Add spinach and basil and stir once to wilt.  Reserve 1/2 cup pasta water, then drain.

Add cream to pot and heat over medium-high until bubbling.  Return pasta mixture and 1/4 cup pasta water to post and cook, stirring, 2 minutes.  Stir in parmesan.  Add remaining pasta water if necessary.  Salt and pepper to taste.

 

What’s your favorite magazine for finding new recipes?

~julee~

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Monday Magazine Challenge: Vintage Tea Towel Bread Bag

My sewing machine has had a long winter break, and I’ve been itching to get her out, dust her off, and start some new sewing projects.  While browsing the latest Martha Stewart Living, I saw a little mention of a company that sells lovely vintage tea towel bread bags and I knew making my own would be a quick and easy project.

I love vintage linens, but I never know what to do with them.  I can’t use them in my kitchen because my husband thinks any towel within grabbing distance is fair game as a mop, grease cleaner, car washer, and a whole slew of other blasphemous uses.  So my little stash sits, lonely, just waiting to be given new life.

This is a fairly straight forward sewing project, but I took a few pictures of the process to make a little a tutorial to help any new sewers that would like to try this.  Using the existing seams of the towel makes this super easy.

You need:

Sewing machine, linen tea towel, ribbon or similar.   (The ribbon length you need is 2-times the width of the top of your towel, plus at least 6-inches, or more.)

1) Fold the short ends of your towel 1-inch.  Press.  Pin if needed.

2) Sew this down using a straight stitch.  Using the existing seam as your guide, sew your stitch right above that line.  Do both ends.  This is your ribbon casing.

3)  Fold your towel right sides together and use a straight stitch to sew up the sides.  Start at the stitch you just sewed for your short ends.  Do not sew all the way from the top as this will close your ribbon casing.  Turn your bag right side out.

4) Use a pin to push your ribbon through your casing on both sides.  Using a pin will allow you to scrunch and pull, scrunch and pull the ribbon through the casing.  Once your ribbon is through both sides, knot the ends of your ribbon together.

5)  Stuff your new bread bag with a handmade loaf of delicious bread, and cinch the bag closed to keep it fresh!



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Share your magazine projects with us, old or new! We would love to check out what you’ve been DIY’ing. Our favorite submissions will also be featured on our Facebook & Twitter feeds.
Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Monday Magazine Challenge: Southwestern Salad

Now, before you go all, “Pshaw.  A salad?  That’s the best you could come up with this week?”  Let me just say that this salad is really all about the dressing.  Avocado-Lime dressing.  Creamy, delicious, good on anything,  avocado-lime dressing, to be exact.



This recipe comes from Vegetarian Times, May 2010.  For the southwest salad you use a large bowl and mix:

2 cups lettuce
1 can pinto beans, drained and rinsed (I substituted black beans)
1 cup grape tomatoes
1/2 cup corn kernels (I used frozen)
1/4 cup chopped green onions
1/4 cup cilantro
Crushed tortilla chips (Enough to sprinkle on top, my husband got overexcited and put ours on top before mixing the salad in these photos.)


And then you make the avocado-lime dressing.  You'll need:

1 ripe avocado
3/4 cup prepared (not chunky) salsa
1/2 cup sour cream
3 Tbs lime juice
4 drops Tobasco sauce (optional)
Salt and pepper to taste

Mash the avocado in a separate bowl and whisk in the salsa, sour cream, and lime.  Season with Tabasco, salt, and pepper.  And BAM!  Best dressing ever!

We loved this dressing so much, we used it all week as a veggie dip, chip dip, and veggie wrap spread.  At one point, I swear my husband was drinking it straight-up.  No lie.

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Share your magazine projects with us, old or new! We would love to check out what you’ve been DIY’ing. Our favorite submissions will also be featured on our Facebook & Twitter feeds.
Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Monday Magazine Challenge: Chickpea and Potato Hash

Whenever I open my mailbox and see a new copy of “Eating Well” magazine I get super excited.  I love the beautiful food photos and the recipes never cease to impress.  It’s also nice to know that whatever I make from the magazine will be a healthy meal for my family.  I have never made a recipe from one of their issues that I wasn’t happy with.  In this issue there were many recipes that looked tempting and I put several on my list to try, but this one for Chickpea and Potato Hash kind of jumped out at me.  It seemed relatively easy, and I had a lot of the ingredients on hand already.  So, I gave it a try for Sunday dinner.

The recipe is pretty short and simple, the only changes I made were to omit the onions and instead use Tastefully Simple’s Onion Onion.  My kids don’t really like the texture of cooked onions.  Other than that, I cooked the eggs until they were firm instead of soft, again for the kid’s sake as I couldn’t see them eating runny eggs.  The whole thing went together quickly and made a well balanced, one pot,  vegetarian meal option that my kids honestly gobbled up.  I will definitely be adding this to the rotation.

Here is the recipe from the May/June issue of Eating Well Magazine
Serves 4

• 4 cups frozen shredded hash brown potatoes
• 2 cups finely chopped baby spinach
• 1/2 cup finely chopped onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1 15-ounce can chickpeas, rinsed
• 1 cup chopped zucchini
• 4 large eggs

1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.  I cooked mine longer until the eggs were firm.

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Share your magazine projects with us, old or new! We would love to check out what you’ve been DIY’ing. Our favorite submissions will also be featured on our Facebook & Twitter feeds.

Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Monday Magazine Challenge: Dill Face Wash

Stress causes my face to freak out like a  pubescent teenager, so when my Whole Living magazine came this weekend I was excited to see instructions for making an easy milk and dill face wash.  Goodness knows I need to erase some stress off my face, so I set my school books and laptop and phone aside this evening for a little face pampering.



Supposedly, milk and dill get rid of dead skin cells, and milk is a natural exfoliator.  Who knew?  Not me.

Here are the directions to DIY your own milk and dill face wash, taken from Whole Living, May 2012 with comments added by me.

You need:

• 1 tsp pure aloe, from the plant or store bought.  (Beware what you buy at the store and look for a pure aloe product with no added alcohol.)
• 1 tsp fresh chopped dill (No note on how chopped this should be, so my chunks were maybe too large.)
• 1/2 cup milk (Does not specify what %, so I used the 2% I had on hand.)

In a small bowl, combine all ingredients and stir until smooth.  Message mixture on damp skin for a full minute and rinse with warm, then cold, water.  Pat dry.  Everyday wash.  Good for all skin types.  The end.



I followed the directions exactly and I got this runny concoction. 

I thought maybe the aloe was supposed to thicken the milk up, so I wonder if the directions called for too much milk.  Also, I wasn’t sure if the dill was supposed to just hang around in the milk & aloe soup like that.  So many questions that weren’t addressed, as the magazine didn’t show any pictures other than the beautiful display you see on the magazine page up there and incidentally helps exactly nada.

Is it love or punishment that I’m showing you a close-up of my pimples and un-make-upped pores?

Ultimately, the best way to apply this to my face was to dip a cotton ball into the wash.  I’m guessing the dill was acting as a “scrub”, maybe?  I don’t know.  All it did was annoyingly stick to my face.

My verdict:  Aside from the confusion listed above and the messiness of applying the wash, my face felt smooth and soft when I was finished.  I usually need a moisturizer after cleansing, but I held off  to see how my skin would react.  It is now several hours later and my skin is still soft without adding moisturizer.  The recipe was enough for at least two washes, so I think I’ll try again with the leftovers tomorrow.

Also, one more note:  I received my subscription to Whole Living and Martha Stewart Living from Recyclebank for free.  At Recyclebank you do little tasks for points which you can cash in for various things.  You should check it out! 

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Share your magazine projects with us, old or new!  We would love to check out what you’ve been DIY’ing.  Our favorite submissions will also be featured on our Facebook & Twitter feeds.

Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Monday Magazine Challenge: Pomegranate-Pineapple Granita

Now that the weather is turning warmer, I am looking for a cool  refreshment that’s on the healthy side.  I am constantly turning down my daughter’s pleas for store-bought popsicles and trying hard to come up with my own at-home concoctions.

When I saw this recipe for pineapple pomegranate granita in an old Vegetarian Times magazine, I thought it sounded so yummy that I ran right out and purchased fresh pineapple and came home and gave it a whirl.

Granita’s are supposed to be like adult sno-cones. Refreshing chipped ice yumminess for grown-up taste buds.

The recipe is:
2 2/3 Pomegranate Juice
2 cups fresh or canned pineapple
1/4 cup maple syrup
1/3 tsp ground cinnamon

Puree all ingredients in blender until smooth.  Pour mixture into ice cube trays and freeze.  Once frozen, place cubes in food processor and blend until smooth and evenly colored.  Serve.

Easy, right? 

Well, um…



Mine turned out not only looking nothing like the beautiful, bright red scrumptiousness you see pictured in the magazine there,  but it also tasted rather…what’s the adult word for it?  Oh yeah, gross.

I wasn’t quite thinking when I dashed in too much cinnamon because I don’t have a 1/3 tsp measurer.  I pretty much ruined the flavor right there.  But even so, I still didn’t get that chipped ice texture I was going for.  Mine was more smoothie texture.  And also, why is mine not bright pomegranate red?

Quite a disappointment. 

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Have you tried any magazine projects lately? Share them with us!

Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Monday Magazine Challenge: Paper Mache Egg Diorama

I went looking for an Easter magazine project this week, and my daughter picked this one from the pile.  Presumably because it has all of the elements she loves in a craft: messy.

This is from April 2009 Family Fun magazine, and you can still find the instructions for it online on their site HERE.  I wish I had thought to look up the project before we dove in, as reading the comments there may have saved us a few tears.

I’m  not going to retype the instructions, and I didn’t get any pictures of the process since my hands were completely covered in paper mache paste the entire time, so take a look at the link above if you’d like to know how we made this.  I followed the instructions almost precisely.



My daughter and I both love the finished project, but I must tell you that the egg you see up there was my egg and my daughter’s egg did not survive the process.  Here are a few things to keep in mind if you’d like to try this DIY Easter diorama yourself:

~The magazine did not say that you would need two days to finish this project.  Even after sitting our eggs in the sun all day to dry, we had to leave them to dry overnight.

~Keep your egg on the smaller side.  My daughter wanted a bigger egg and she tuckered out after applying the first layer of tissue.   Also, the drying process tore her egg and it was unsalvageable.  The egg you see here is approximately 7inches tall, and although it also tore a little during the drying process, the tear was smaller and I was able to fix it by applying tape on the inside.

~Dipping the tissue paper in the paste and then applying it to the balloon was futile.  We developed a very messy method of dipping our fingers in paste, rubbing it on the balloon, applying the paper, and then rubbing more paste on top of the tissue.  Even then, there were a lot of tears in the paper and it was hard to ensure that we were overlapping the pieces.   It was near impossible to tell how many layers we had going on, so at some points you either needed to slab on some extra tissue paper or just hope that you had enough coverage. 



The final product is really cute, so I’m glad we worked through the messiness and the setbacks.  My daughter enjoyed the final steps of cutting and decorating the window, and adding the decorations inside. 

(The little chicks were purchased at World Market and I just love them!)

Happy Easter crafting!

~julee~

We're sharing this project with the C.R.A.F.T. and Skip to my Lou linky parties.

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Now it’s your turn to share your magazine project!

Monday Magazine Challenge is a new feature we are starting. You can read more about why we’re doing it HERE. A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you. If you would like to link to your own magazine challenge, please use the linky tool below. It would be mighty kind if you’d help us spread the word by linking back to us.

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Magazine Challenge: Black Bean and Toasted Corn Tacos

This recipe is from Vegetarian Times.  I can never toss out a Vegetarian Times magazine because they are our go-to source when we want to try something new, but I need to start weeding through the back issues and picking out only our favorite recipes.

We make black bean tacos often, but this recipe uses toasted corn which we hadn’t done before.  My husband whipped this up for lunch one afternoon.



Recipe from Vegetarian Times, only slightly modified:
(I use organic ingredients whenever possible.)

1 can black beans, drained
1/2 cup salsa
2 tsp garlic
2 1/2 tsp ground cumin, divided
1 cup frozen corn, thawed
1/4 tsp ground black pepper
Corn tortillas
Baby spinach leaves
1/2 cup jarred roasted peppers (diced or cut in strips)
1/4 chopped cilantro
1/4 cup chopped green onions
1/4 cup crumbled cotija or feta cheese, optional

1) Bring beans, salsa, garlic, and 1 tsp cumin to a simmer in saucepan.  Reduce heat to medium low and cook 5-6 minutes or until soft.  Remove from heat, and mash  approx 1/2 of the mixture with fork.

2)  Heat skillet over medium-high heat, and coat with olive oil cooking spray.  Wrap corn in paper towels and squeeze out excess water.  Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp cumin, black pepper, and cayenne pepper to taste.  Cook 5-10 minutes or until golden and crispy, stirring frequently.  *Don’t overcook, or corn will become chewy.

3)  Heat tortillas in toaster, oven, or your preferred method.  Fill shells with 1/2 bean mixture and 1/2 corn.  Add spinach leaves, red pepper, cilantro, and green onions.  Top with cheese.
Makes 6-8 tacos.



My verdict:  These were delicious and easy to make.  They were filling enough to be made for lunch or dinner.  My husband and I ate outside, and these were honestly so good and so pretty that we could have been sitting in any outdoor sidewalk bistro in any city.  Also, we made these for lunch two times last week, if that tells you anything.

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Monday Magazine Challenge is a new feature we are starting.  You can read more about why we’re doing it HERE.  A Magazine Challenge is any recipe, craft, DIY, tip, etc. from a magazine that has inspired you.  If you would like to link to your own magazine challenge, please use the linky tool below.  It would be mighty kind if you’d help us spread the word by linking back to us.

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Magazine Challenge: New Feature

I love Pinterest.  I do.  But long before I was wasting my time perusing fabulous ideas and virtually pinning projects and recipes that I will never, ever have time to complete in a million years, I was ripping pages out of magazines with tips, projects and recipes that I will never have time to complete in a million years and stuffing them in an old folder.

I’m still an old-school lover of magazines.  My PC and my iPhone are awesome, but they still don’t compare to holding those glossy pages in my hand and pulling those glorious pictures right up to my nose.  Am I alone here, or does anyone else agree?

After doing some spring cleaning, I realize that I need to use these magazines and pages I’ve been saving, or ditch them.  And guys, ditching them is hard, so I’m determined to use them.  Thus, we’re beginning a new feature called Monday Magazine Challenge and we’re going to start using a linky feature so that you can link up your own magazine challenge projects, too.  Old-school fun, right?  Right?  Who’s in?  We’ll be starting the fun this week, so get your magazine projects ready!

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