Who knew that DIY facepaint was so easy to whip together? This non-toxic blend is made from a few simple things sitting around your house already- and is perfect for the 4th of July to get your littles feeling festive!
To make your own, mix:
1 tbsp plain lotion
1 tbsp corn starch
1 tsp water
a few drops of food coloring, in red and blue
We applied the paint using a small paintbrush.
Holidays are so fun with these girls around, the excitement that fills their eyes over waving little flags and painting their faces is such a good reminder of what life is all about. Celebration!
There’s still a few days left to nail down your red, white and blue look for the 4th! Here are some of my favorite patriotic dresses that are just as easy to wear as they are affordable:
Yes I am still pregnant. Am I ready not to be anymore? The answer to that is complicated – my body screams yes while my heart says “just a bit longer little guy”. These last days, hours, minutes – whatever we may have left – are bittersweet. A chapter is about to end in the story of our growing family. Baby boy will be our last (I know, never say never but the plan has always been 2 kids). Last positive pregnancy test, last baby bump, last trip to the hospital to welcome a newborn. So many sweet moments only to be revisited in our memories. Of course there are wonderful times yet to be experienced. Knowing that is what makes life so blessed and worth living. So yes, we are ready to welcome you into the story baby boy. Actually we can’t wait.
This last month I have spent some time making a few easy to freeze dishes, one of them being the classic tuna noodle casserole. This was a favorite of mine and Sticky’s both as children. It’s also a dish that Jettie has never turned her nose up at – bonus in the toddler world. While I would not judge anyone who uses the classic red and white cream of mushroom soup can, I will say you have to try the recipe without it at least once. It is not complicated at all and the taste of all the ingredients truly shine when prepared this way.
Preheat oven to 375 degrees F. Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. (I use whole wheat noodles and they take 8 minutes)
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery & red pepper flake and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms and garlic. Continue to cook and stir for 5 to 10 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is slightly thickened. Season with salt and pepper. Stir in mustard, tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs (I throw a couple of slices of wheat bread in a mini food processor), and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Notes
To freeze simply make recipe up to the point of baking, cover with foil. When ready to eat thaw in the fridge overnight and bake until bubbly.
Also in the freezer are my marinara and spinach lasagna (prepare to the point of baking, cover in foil, freeze and when ready thaw overnight before baking), gnocchi (prepare up to the point of boiling, freeze in single layer, store in freezer bag and follow recipe for boiling when ready), pizza dough and biscuits (both links have freezer instructions).
Being prepared would not be Sticky and I’s strongest trait but we do enjoy home cooked food. Stocking our freezer with a few basics will come in handy the first few weeks of adjusting to being a family of four. Gosh it still feels unreal to say that – a family of four. It’s certainly about to get real.
These sweet cinnamon scones were my first crack at scones, and I’m hooked. Dipped in coffee, they will straight up change your life. I’ve always liked scones but I’ve never loved them, and maybe if I had known how easy they are to make I would have given them a try a (very) long time ago.
This recipe is so simple and quick to throw together- even if you don’t have a food processor. Crisp on the outside and tender on the inside- they are honestly breakfast perfection. Whats better than that is that I’ve determined you could switch out the cinnamon and cinnamon chips and throw just about anything you want in there!
5 tbsp cold butter, unsalted, cut into small cubes
½ cup cinnamon chips
1 cup heavy cream
Topping:
1 tbsp heavy cream
¼ cup granulated sugar
2 tsp cinnamon
Instructions
Preheat oven to 425F, and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Using a food processor, two forks, your hands or a pastry cutter, cut in the cold butter. Continue mixing until butter lumps remain, but you've got a coarse meal texture. Stir in your cinnamon chips. Add heavy cream and stir until dough begins to form, being careful not to overmix.
Transfer the dough to a floured surface, and knead until you've got a ball. Pat down the ball into a ¾-inch thick circle, and cut into triangles.
Place the scones on your prepared baking sheet. Toss your sugar and cinnamon together in a small bowl. Lightly brush the tops of each scone with heavy cream and sprinkle generously with cinnamon sugar.
Bake for 12-15 minutes, until scones are lightly golden. Cool, and serve the day of for best taste, or store for up to two days.
On a side note from these fabulous scones, today is Brandy J’s DUE DATE! Thats no guarantee little man will arrive today, but a due date is certainly worth celebrating. We are on pins and needles waiting for his arrival, so come on out Mr. Rammel!
