Delicious apricot and coconut balls recipe from apairandaspar.com
- 4 handfuls of dried apricots (approx 500g)
- two handfuls of almonds or any other nuts you like – cashews or macadamias would be delish (approx 250g)
- a pinch of salt
- 1 cup of dessicated coconut
- a few spoons of water
- In a food processor or by hand, chop up the nuts and apricots into tiny pieces.
- Add the water, salt, 1/3 of the coconut and mix together so you have a slightly moist rough dough. You can do all this in the food processor if you are using one.
- Take spoonfuls of the mixture and press into balls.
- Roll in coconut.
- Leave to set in the freezer. I like to store mine in the freezer all the time so they are cool and solid to snack on.
I found this cute grumpy cat DIY shorts on I Love To Create blog. This is so clever and funny I could not stop laughing when I saw this. If you want to make a pair of your own, you can find the full tutorial here...
Store Matching Sheets Inside of Their Pillowcases.
Here is a free pattern to help you create a little crochet bird – perfect for adding a vintage touch to weddings, styling your home and just bringing a bit of handmade love to your life.
Recipe from bevcooks.com
Breakfast Taco Cups:
What it took for 6 cups:
* 6 taco tortillas (I used sprouted, but you can go regular flour or whole wheat, whatevs!)
* 2 cups kale (or spinach, arugula, whatever you have on hand)
* 6 eggs
* 1/3 cup thinly sliced red onion
* 3 slices bacon, rendered and crumbled
* 12 cherry tomatoes, halved (or more!)
* 1/3 cup diced red bell pepper
* 1/2 cup shredded cheddar cheese
* 1 pinch coarse salt
* 1/2 cup diced avocado
* 1/2 cup salsa
* cilantro leaves for garnish
Preheat the oven to 375.
Stack the tortillas on each other and give them a quick zip in the microwave, 15 seconds. This warms them so they’re more pliable and easy to maneuver.
Lightly coat the ramekins with cooking spray. Place each tortilla inside each ramekin, kind of folding it in. Layer a few kale leaves in the bottom of the tortillas, then crack an egg in each cup. Sprinkle a teeny teeny bit of salt on each egg. Then layer with cheese, 4 tomato halves, sliced onion, red bell pepper, and bacon. And more cheese.
Slide in the oven for 25 to 30 minutes, or until the egg whites are set and the yolks are nearly done. Go a little longer if you want them hard cooked. Mine weren’t soft by any means, but not totally done, which I love.
Garnish with avocado, cilantro leaves and a little drizzle of salsa. You could even add sour cream if you want!
How to make the thread rack.
Start by outlining the wood marks with a pencil (so later on you can erase it).
Cut out the shape with the jigsaw.
Draw the dots where you want the nails to be placed. Then drill every dot, making 7mm deep holes (some mm less than the deepness where you wanted the nails to be placed). To do so it is really is useful to use the drill’s guide.
Varnish the board, starting from the front and then turning it (as it has the nails, you can do both sides at the same time). Let dry over night and repeat if needed.