Monday, May 2, 2016

{Project 52} Weeks 10-17

 10|52 Rule of Thirds
 11|52 Green
 12|52 Favorite
 13|52 Your Choice
 14|52 Spring
 15|52 Emotion
 16|52 Humor
17|52 Flowers

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Creative Mondays
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Thursday, April 28, 2016

{Collection} My Mom's Storybook Dolls

Here's a "throwback Thursday" for you. 
Today I'm sharing my mom's Storybook Doll collection.

 She was recently cleaning out her garage and asked me if I wanted them.  She said the grandkids all played with them at her house over the years (yet I don't ever remember seeing them when I was a kid). #grandkidperks
I did a little research and they seem to be made by the Nancy Ann Company in the 1930's and 1940's.
Their bodies are bisque, the limbs all move and the eyes blink. This blonde one looks like it might kill me in my sleep though!
 The details on the dolls are really impressive...especially their clothes.
Each of the dolls has an imprint on its back that says "Storybook Dolls USA Trade Mark". I'm not sure what I will do with them, maybe they can go live in Bliss' radio doll house. Do you have any family collections? If so, how do you display them?

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Wednesday, April 27, 2016

Fab Food Find!-Trader Joe's Organic Riced Cauliflower

Cauliflower already chopped and riced for you?  Yes, please. I love cauliflower but cutting it up is a PAIN, not to mention messy.  This is perfectly riced cauliflower, frozen and ready for you to use in all of your favorite dishes.  It's a great rice substitute.   I should have bought more!! Have you tried it?
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Monday, April 25, 2016

{Recipe} Applebee's Copycat Vegan Oriental "Chicken" Salad

Do you remember Applebee's Oriental Chicken Salad? Crispy chicken tenders with juicy mandarin orange sections, chow mein noodles and almonds on a bed of greens and veggies?? Well, it was still on the menu the last time I checked.
 I figured I could veganize it with Gardein's Crispy Tenders.  They are so good!  I baked up 4 tenders in the toaster oven and toasted some almonds at the same time.
While they were toasting I assembled the salad.  I used my favorite Kale salad blend from Costco and added cucumbers, yellow and orange peppers, shredded carrots and green onions (red cabbage would have been good too).
 Next I added some mandarin orange sections (reserving the juice).
When the tenders were done baking and the almonds were done toasting (about 15 minutes), I sliced up the tenders and chopped up the almonds.  They both went on top of the salad along with about 1/4 cup of chow mein noodles.
I found a recipe for the dressing here but I lightened it up and veganized it.
1 TBS agave syrup
2-3 TBS mandarin orange juice (from can)
1 1/2 TBS rice wine vinegar
1 TBS of vegan mayonaise
1 tsp Dijon mustard
1/8 tsp toasted sesame oil
Add ingredients to a jar and shake to combine.
Pour over salad and enjoy! I made one for Miss High School too and she loved it.   Writing up this post is making me want to make it again, like right now!
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