Saturday, May 18, 2013

Fairy Garden

 my father in law gave me this cute chest of drawers when he moved recently, it is kind of rickety and the drawers didn't stay in place very well, so I decided to take it apart and remake it...i decided to finally make the fairy garden I have been wanting to make in one of the drawers....i will show what I will be doing with the empty set of drawers in a future post....
 I asked Mr. Jackson to drill about 10 to 12 small holes in the bottom of the drawer for drainage. I also spray painted the inside of the drawer to help keep the wood from rotting as quickly....

 I first selected one big and several smaller plants that I thought would look good, filled the drawer with organic potting soil and planted the flowers
 time to fill in all the little lovelies that i found at a local greenhouse and also at Walmart!~

I am in love with my fairy garden, and the kids love glancing in from time to time to see what the fairies and gnomes are up to. thinking about changing it around so that maybe they think the fairies are moving!!

p.s.... wanna win a necklace from my etsy shop and some other goodies? check out my friend Susans' blog she is having an awesome giveaway for her blogaversary:

Monday, May 13, 2013

my stuffed green pepper recipe-vegetarian style!

I came up with this recipe when I ran out of rice to make stuffed peppers the way that I usually make them. All I had was couscous and the substitute was so delicious, I tweeked the recipe until I came up with this concotion! I hope you enjoy it as much as I do!

6 whole green peppers
2 cups of water
1 cup of couscous
1 vegetarian vegetable bouillon cube
1 28 oz can of petite diced tomatoes, drained.
1/4 cup grated parmesan cheese(plus a little for topping)
1 cup shredded mozzarella(plus a little for topping)
2 cups spaghetti or pizza sauce
1/4 cup chopped fresh parsley

preheat oven to 375 degrees
1.boil 2 cups of water and add the vegetarian bouillon cube, follow package directions for cooking couscous
2. while the couscous is cooking, wash and core the green peppers and place peepers, open side up in a 9x12 baking dish. 
3. when the couscous is finished cooking ad the tomatoes and both cheeses
4. stuff the peppers until almost full, to leave room for sauce and cheese topping
5. top with the sauce of your choice, cover and cook for approximately 1 hour and 15 minutes or until peppers are soft when a fork is inserted.
6. sprinkle with desired amount of cheeses and put peppers back in the oven for 15 minutes or until cheese is melted.
* peppers will be EXTREMELY hot, so be careful! 
also, peppers freeze well for up to 6 months