Article from betterbythebite.com
- Empty oatmeal canister
- 2 pieces of 12 x 12 card stock
- Candlestick holder
- Decorative flower for top
- Wrap card stock around oatmeal can and secure with either tape or glue. I ended up needing two pieces so I cut the other card stock to size and glued it to the other piece.
- To attach the candlestick holder I simply hot glued it to the bottom of the oatmeal canister and then hot glued the flower to the top of the canister
- Voila! A cute and super cheap way to display your little one’s headbands!
If you have a spice rack lying around, or buy one from a thrift store or even new, you can turn it into this…
1. Old spice rack, preferably made of real wood if you intend to paint it.
2. Spray paint in the color of the rack.
4. Screws for hanging
This clever purse rack is the easiest, most convenient way to store a wide range of items including purses, clothes, hats, caps, scarves and more. 8 adjustable hooks per strap can be moved and adjusted to fit your spacing needs. The self adjusting elastic strap allows the Purse Rack to stretch to match door height. With both an over the door and wall mounting option, this organizer will fit your specific needs. Pick up your own here...
An old mattress frame reused and the curtain on a hanger, unique & interesting!
Article & Recipe from precioussister.com
The recipe is from this site, which is run by a Danish woman who have been eating and experimenting with gluten-free baking for 20 years. Her experience with different types of gluten-free flour is quite extensive. She's also really good at making delicious everyday recipes, which is often what you need the most when eating gluten-free. The site is in Danish, but I'm sure Google will be able to translate it so it's relatively understandable :-)
A recipe card, which can be printed in 4"x 6" (10 x 15 cm), so they are perfect for your recipe box. Just right click and save image.
- 2 pounds red potatoes (about 6-8 medium), peeled
- 2 Tablespoons polenta or cornmeal
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 3/4 cup olive oil
- 2 Tablespoons fresh minced rosemary leaves
- 8-10 garlic cloves, peeled
- Cut each potato in half, then in half again, and again in half until you have 8 even chunks. Place in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat.
- Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. Meanwhile, preheat to oven to 425°F.
- In a small bowl, mix together polenta, salt and pepper. Drain potatoes well in a colander. Sprinkle with polenta seasoning and toss gently to coat.
- In a large (12-inch) cast iron pan or heavy-bottomed skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute.
- Add seasoned potatoes all at once to the hot, fragrant oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 10 minutes. Remove pan from oven carefully and turn each potato so the crispy side faces up. Return to oven for another five or ten minutes.
- Remove potatoes from oven and, using a slotted spoon, transfer the potatoes to a serving platter. Sprinkle with fresh chopped rosemary, if desired, and serve at once. Cool, then strain and reserve the oil remaining in the pan for another use.
Recipe from simplebites.net