Monday, January 31, 2011

You've Got Mail!

Remember two weeks ago when I won this?

Well while I was gone over the weekend a surprise package was waiting for me. Actually, TWO surprise packages were waiting.

Okay, so one wasn't really a surprise since I bought the two charm packs it contained, but my 'winnings' from Talkin' Tuesdays blew me out of the water!

{they sent me PURE!}

{um, are you DYING inside like me?}

{I've been wanting to get my hands on this for ages!}

{but I couldn't justify it since it's so 'boy'}

{and now I need no justification}

THANKS STITCIN' HEAVEN! You know I'll be joining up again tomorrow night!

Sunday, January 30, 2011

Tonight I came home to this:

YUP! The hubs had spent all day in the kitchen making me some De*Lic*Ious Korean food items. We got to eat a couple bites before bathing A and putting her down. Anyway, I was stunned by his loving guesture (not because this is out of the ordinary or anything...) and after tasting the dishes, I knew I had to share them with you!

Bulgogi (lettuce wraps):


1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices. Partially freezing the beef helps with cutting clean slices.

1/3 cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.

3 Tbl white sugar

1 Tbl sesame oil

3 cloves of garlic, minced

1/4 of a medium yellow onion, halved and sliced into medium moon shaped slivers

2 green onions including the white parts, finely sliced into small pieces

2 Tbl toasted sesame seeds

1/4 tsp of red pepper flakes

2 pinches of black pepper

*optional 1/4 tsp. of ginger, finely minced


Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice or wrap in lettuce. Enjoy!

Gyedan Malyea:


3 large eggs
1/2 tsp salt
pinch of sugar
1/2 chopped medium sized onion
ground pepper
vegetable oil
  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
  4. Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
  5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  6. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  7. Make a long rectangle box shape by cooking 4 sides.
  8. When the omelette cools down, cut it into bite size and serve it with rice

Kamja Jorim:


2-3 medium sized potatoes
2 cloves garlic
soy sauce
1 Tbsp corn syrup
1 Tbsp sugar
1/2 Cup water

  1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
  2. Rinse the potato using colander in running water to remove starch.
  3. Cut half onion into bite sized pieces.
  4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
  5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
  6. Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
  7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.
I love these potatoes. They are sweet and, well, amazing!
Thanks to the hubs for such a gourmet meal and a night off planning dinner!

Get excited for next week! I'm gonna make my Gooey Carmel Popcorn! And maybe some refreshing Orange Julius to go with it. What do you think?

Friday, January 28, 2011

This week's finish was a quick one. With so much pillow talk going around, I figured I'd add my own little throw pillow on the pile. And, with Valentine's Day coming up, I figured it's time to start making a few L.O.V.E. projects!

{I just started with some scraps and cut two white rectangles and two red rectangles}

{cut out my letters by hand}
{I used a yo-yo for the center of the 'e'}

{made the 'o' as a heart using Vanessa of V and Co.'s tute}

{used two strips of white for the 'v' and folded to add a little somethin'}

{tried out my applique machine stitch on the boarder of the 'e}

{and zigzagged the boarder

{cut out a white backing the same size}
{sewed it up, leaving a small opening, with right sides together}
{and stuffed it!}

{sew up the bottom}
{and now it lives on my couch with my LOVE lap quilt}

:) Happy crafting!

Thursday, January 27, 2011

Did somebody say 'road trip'?

Yup, this week I am lovin on road trips. Mostly because today I am on my way to St. George, Utah with my mom and A. We are going to visit my sis-in-law and her new beautiful baby (#2). I'm excited to see them and SOOOO excited for some warmer weather (63 degrees this weekend!). Now wouldn't you love that too?

Monday, January 24, 2011

Yummy Mail!

This was on my porch this morning...

I'm in love! And two more just like this are on their way this very moment! Shhhh... don't tell the hubs!

Sunday, January 23, 2011

Today's recipe is CHEESECAKE POPS! Don't they sound and look delicious? Well, I've got news for you... they ARE delicious! I pulled the recipe from a book the hubs gave me last year called "Sticky, Chewy, Messy, Gooey" by Jill O'Connor. Thanks babe! After the success of this recipe, you'll probably see Jill's other goodies pop up a time or two.

{Jill has a great cheesecake recipe that even I could get right!}

What you need:

Five 8 oz packages of Cream Cheese, at room temp
2 Cups Sugar
1/4 Cup All-Purpose Flour
1/4 tsp Salt
5 Large Eggs
2 Egg Yolks
2 tsp Pure Vanilla Extract
1/4 Cup Heavy Cream

Boiling Water as needed
30-40 8-inch lollipop sticks
Dipping Chocolate and Toppings

  • With hand mixer on low, beat cream cheese, sugar, flour and salt until smooth.
  • Add the whole eggs and then egg yolks one at a time, beating well {on low} after each addition.
  • Beat in the vanilla and cream.

  • Lightly grease a 10-inch baking pan {or 9 x 13}
  • Pour the batter into the cake pan
  • Place the cake pan in a large roasting pan {or cookie sheet}
  • Fill the roasting pan with boiling water until it reaches half-way up the cake pan

Bake until cheesecake is firm and slightly golden on top {35-45 min}

{remove cheesecake from oven and cool to room temp}
{refrigerate at least 3 hours, or up to over night}

{when cold and firm, scoop the cheesecake into 2-ounce balls}

{place balls on parchment paper and carefully insert lollipop sticks}
{freeze the pops, uncovered, until very hard- at least 2 hrs}

{while pops are freezing, prepare any wanted toppings}

{we used oreos, butterfingers, graham cracker crumbs, mini m&ms, and reece's}

{when cheesecake pops are frozen, prepare chocolate coating as directed on package}
{quickly dip frozen cheesecake pop in the melted chocolate}
{shake off any excess}
{dip or sprinkle with desired toppings}
{place on clean parchment paper}

{we made 35 pops with plenty of cheesecake to spare}

{Mmm... don't they look tasty?}

{sorry, couldn't help myself}

{what toppings would you add?}

NOTE: If the prospect of making your own cheesecake from scratch is intimidating to you, you could easily make these with a cheesecake purchased from the store! Just scoop the cheesecake into balls and pick up from there on the recipe!

Friday, January 21, 2011

This week's finish is BABY LEGGINGS! Yay! I have seen these all over and I have been wanting to make a few pairs for Avery. Yesterday I pulled out a pair of socks that was just sitting in a box waiting to be played with and made a test pair. I'm glad I did too, considering I didn't really use a tutorial.

{My little baby fell right to sleep in this pair. Love. it.}

{So basically, you need socks, scissors, and thread.}
{I put the socks on Aves and measured how long to make them.}

{then I sewed around the bottom edge to give it a finished look}
{tip: use a zigzag stitch to keep the sock from rolling}

{the ends will be a little skiwompus at that point}
{try them on your tot and pin them where you need to sew}
{NOTE: do not stick your child with the pins!}

{sew down from the knee}

{I only measured one side and then used the cut piece for the other}

{flip them inside out}

{and there you go!}

{baby leggings!}

{and nap time!}

Super easy. Super cute. Just super. I needed a quick project this week so I can keep working on my quilts!