August 31, 2010
I've recently come across this wonderful magazine while poking around on the web! Its called Joie! That is exactly what it is...Joy! I've desperately been needing a way to unwind and embrace the creative side of my life..which has been on the back burner for a few months. I am elated to find this online magazine.
In addition to embracing my creative side I have been looking to embrace being a woman. This magazine helps me accomplish both of those goals! Filled with great diy advice, cooking tips, and home decor tips. I love it! Check it out! You will love it too!
August 30, 2010
I've been working on this drawing for quite some time...a month or so. I began by making the paper using scraps from my office. Next I cut the pieces into the shape of a flower. Then I sewed the pieces together using thread. The image is made using a combination of pencil, pen and watercolor...so far...more mediums may come.
I'm not sure if this is a keeper just yet.
August 29, 2010
My sister-in-law is pregnant with her second baby! For her first I went crazy and crocheted and knitted almost an entire wardrobe. Back then I was in between college and a new job. This time I am working full time and writing my graduate thesis. So, a baby blanket is all I might be making...I began it a few days ago and it is coming along beautifully!
August 28, 2010
Prep Time: 15 minutes
Cook Time: 8 minutes
1 1/2 cup mandarin orange sections, chopped in half
1/4 cup diced red onion
2 tbsp finely chopped fresh Italian (flat-leaf) parsley
3 tbsp fresh lime juice, divided
2 (6-oz.) snapper fillets
2 tbsp olive oil
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300-350 degrees).
2. Saute the onions in a small fry pan with olive oil.
3. In a small bowl combine oranges, onion, parsley and 1 tablespoon of the lime juice. Set aside.
4. Season the fillets with salt and pepper to taste. Drizzle with oil and remaining 2 tablespoons of lime juice. Place fillets on grill.
5. Grill 4 to 5 minutes per side or until fish flakes easily with a fork (145 degrees).
6. Spoon orange-olive mixture over fillets and serve.