Tuesday, October 29, 2013

No Sew Burlap Curtains

DIY: Burlap Curtains

I have been searching for the perfect curtains for my living room.  Looking for the perfect curtains that are reasonably priced. After a long search,  I decided that I should make them myself (courteously FOUR GENERATIONS ONE ROOF.)

What you need:  
3.5-4 Yards of Burlap per each panel 
Stitch Witchery 

1. Fold the top of the burlap about 10 inches to make a pocket for the rod.

2. Place the Stitch Witchery down were you would like to close the pocket. Hold the fold down by pins to keep even.

3. Remove the pins and iron over the stitch witchery. This will form a pocket and will allow you to place your rod. 

There you go! Your perfect no sew burlap curtains that all your friends will love and adore! 
Stay in tune for more DIY Projects coming soon!

Wednesday, October 16, 2013

Wednesday, October 2, 2013

Wednesday Receipes

Momma’s Banana Bread

The memories you have when you’re little are something you take with you for life. I have very fond thoughts this time of year about momma being in the kitchen cooking. She and I loved to bake whether it was fudge or a simplistic pie. We were always in the kitchen revving up for Thanksgiving. I think my best memory though would be waking up to the amazing smell of her yummy banana bread. I don’t know about you but there’s nothing like a fresh piece of hot bread with your coffee in the morning. So today I’m going to share the love and give you a recipe to help you make fond memories with your family.

  Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanila. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.