Sunday "Fun" Day? Cleaning Ceiling Fan Blades

Pinspiration: http://pinterest.com/pin/185210603397777687/

I have really tall ceilings. And a step ladder. I had a light bulb out, so I called my parents to see if I could borrow a tall ladder. They offered to bring it over (as the ladder easily fit in the back of my dad's pickup truck and had no chance of fitting in my Ford Taurus). My dad ended up changing the light bulb for me, and then I used it to clean my ceiling fan blades. They definitely had not been cleaned before I moved in, so there was a lot of dust. I didn't get a before.

But I got an after. So clean!

And I got an inside shot of the pillow case. I used an old flannel pillow case (which is ripped, so I don't use it   on pillows anymore).

Before I did it, my mom kept saying, "You just need one of those feather dusters that reach that high." But by the time I finished the first one (I have 3), she was saying, "That's a really good idea!"

Saturday Morning Breakfast: Oatmeal Applesauce Muffins

Pinspiration: http://pinterest.com/pin/185210603398441146/

I have made these twice now. The second time, I halved it. But, oops, I forgot to half the number of muffins. I just ended up eating two instead of one for breakfast.

Old fashioned rolled oats (not instant), milk (not pictured, oops), whole wheat flour, brown sugar, unsweetened applesauce, egg whites, baking powder, baking soda, salt, cinnamon, sugar, fruit or nuts

Soak the oats in milk for an hour. I soak mine in the fridge, mostly because I have a cat, but also because I don't like milk sitting out for that long.

Combine the oat mixture with the applesauce and egg whites, and mix until combined.

In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together.

Add wet ingredients to dry and mix until just combined.

Add nuts or fruit if desired. The first time, I added dark chocolate chips (eh), and the second time, I added chunks of apple (better). Do not over mix the batter or the muffins will be tough.

 (Half muffins)

 (Whole muffins)

Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar and top each muffin with some of the mixture. Bake for 20-25 minutes or until done.

That is what a whole muffin looks like.

 That is what it looks like with a bite out of it. I really thought I had taken a picture of the "half" muffin, but I can't find it.

Oatmeal Applesauce Muffins

1 c old fashioned rolled oats (not instant)
1 c nonfat milk (I used almond milk the second time)
1 c whole wheat flour
1/2 c brown sugar
1/2 c unsweetened applesauce
2 egg whites
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 t sugar
Fruit or nuts (If you use an apple, use one whole apple per batch... or half an apple for half a batch)

1. Soak the oats in milk for an hour.
2. Preheat the oven to 400 degrees.
3. Spray muffin pan with cooking spray.
4. Combine the oat mixture with the applesauce and egg whites, and mix until combined.
5. In a separate bowl, whisk dry ingredients (except the cinnamon and sugar) together.
6. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough.
7. Spoon muffin mixture into muffin pan.
8. Combine the cinnamon and sugar and top each muffin with some of the mixture.
9. Bake for 20-25 minutes or until done. These can also be frozen and reheated in the microwave for a quick breakfast. I just refrigerated mine, because I knew I'd eat them in less than a week.

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Review:

These are really good. Especially the ones I made with the chunks of apple (I hate raisins and nuts). If you half the recipe, remember to only fill 6 muffin cups, not all 12. ;-)

What to do with the yolks? The first time, I made these: http://pinterest.com/pin/185210603398449708/ (no blog entry for these, sorry)
The second time, I made this: http://pinterest.com/pin/185210603398519455/ (blog entry coming next week!)

Dessert Friday: Single Ingredient Ice Cream

Pinspiration: http://pinterest.com/pin/185210603398091896/

I had read over this recipe a bunch of times, but when it came down to actually making it, I couldn't find it anywhere. So I didn't measure anything. I just blended it until it looked good.

Frozen banana slices with a couple teaspoons of peanut butter and some cocoa powder (you could use chocolate protein powder if you want some extra protein).

I think next time I'll freeze it before eating.

"Single" ingredient ice cream (slightly modified)

Bananas, just slightly overripe
Optional:
Creamy peanut butter
Cocoa powder
Fruit (frozen or fresh... if frozen, a blender may be easier to use)
Whatever you like in ice cream

1. Peel the bananas and slice into 1/4 to 1/2 inch thick disks.
2. Place the banana slices in the freezer for about an hour or until they are frozen solid. When bananas start to get too brown, I'll slice them and freeze them for whenever I need them.
3. Put the frozen slices in a food processor and pulse. Once the bananas start turning into a frozen mush, start scraping the sides down. Or you add a dash of milk to help the blending.
4. When the bananas look like whipped ice cream, you can add your mix-ins.
5. Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture.

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Review:

It was ok. I'll probably try it with other mix-ins to find out what I like best. But I definitely prefer a firmer ice cream.

Loved the clouds!

Slow Cooker Thursday: Peach Crisp

Pinspiration: http://pinterest.com/pin/185210603395978051/

I've made this twice now. This was the second time.

I imagine you could also use apples for this, but peaches were on sale and the recipe called for peaches.

Ingredients assembled: brown sugar (I used dark), quick oats (oops, not pictured), flour (I used whole wheat), cinnamon, butter, peaches (I used fresh)

I did this step first, because I didn't really see the difference. Plus, it took longer than the rest of the steps. I left the skins on. Mostly, because I'm lazy. Also, it doesn't seem to matter. Though, my mom did comment on it. She didn't say good or bad, just "you left the skins on."

Stir together brown sugar, oats, flour and cinnamon.

Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.

Stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs.

I really can't believe I didn't get a finish product picture. I took it over to my parents' house for Father's Day and it was a hit. I cooked it on low for 2 and a half hours, then felt like it was done, so I turned it to low until we were ready to eat it (which was an hour and a half later).

Slow Cooker Peach Crisp (modifed)

1 c dark brown sugar
1 c quick oats
1/2 c whole wheat flour
1 t cinnamon
1/4 c butter, softened
5-6 fresh peaches, sliced (I haven't tried it with canned peaches, so I don't know which is better - I also used yellow peaches, but I generally like white peaches better)

1. Spray the inside of the crock with cooking spray.
2. Put the peaches in the crock.
3. Stir together brown sugar, oats, flour and cinnamon.
4. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly.
5. Stir 1/2 the crumbs into the fruit (approximate, I didn't measure).
6. Top with the rest of the crumbs.
7. Cook on low 2.5 hours, then switch to warm until ready to eat.
8. Serve with ice cream!

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Review:

Delicious! I brought vanilla with me, but my mom had a little bit of Sea Salt Caramel and Cashew Ice Cream from Schwan's that my brother and I put on ours. I recommend that. Don't stick with just vanilla. That was all the carryout had that would blend well with peach. Be imaginative!

Evening softball sunset.

DIY Wednesday: Mess-Free Cat Litter Box

Pinspiration: http://pinterest.com/pin/185210603395783015/

My mom actually tried this first. Mostly because I didn't have a cat yet.

When I got little Elvira, she was 10 weeks old. I initially used the traditional litter box that I kept in the bathroom. She was little so I wanted to make it easy on her.

Eventually, I made one of these boxes out of a smaller plastic bin that wasn't clear. She adjusted just fine, as long as I kept the bathroom light on. I swear she held it in if the bathroom light was off. I figured she didn't like the darkness of the covered box.

And she got bigger. It looked a bit uncomfortable for her to go in it.

So I made another one. This time out of a plastic bin with clear sides, to let in light.

Yes, she's spoiled.

It was also too big for the bathroom, so I moved it to the office (next to the filing cabinet!).

I didn't measure the cut. And I used the tin snips to cut it (I didn't feel like my scissors were strong enough). It was pretty easy. I just made sure it was big enough for her to fit through. There is still some litter that gets on the floor, but most of it stays on the lid of the box. I've actually found that it's easier to vacuum litter off carpet than linoleum. Go figure. She does fine with it (and even adjusted perfectly to the move from one room to another). In case you were wondering... I use Tidy Cats - Instant Action (or sometimes the one for small spaces). I scoop it out every 2 days. Mostly because I live in an apartment and the box is in a room I frequent.

Sunset...

How I Organized My: Filing Cabinet

Pinspiration: http://pinterest.com/pin/185210603396446696/
http://pinterest.com/pin/185210603397149117/

Here is a brief explanation of how I organized my files previous to my makeover:
Credit card statements/mailings/etc were kept in binders.
Banking statements were kept in a binder.
Receipts were kept by month in 2 different accordion folders (the cheap plastic kind). The folders only had 7 pockets, so I had to double up months.
Taxes were kept in yet another accordion folder.
Instruction manuals were kept in my filing cabinet, mostly by brand name (which is similar to how my mom organizes hers).
Medical benefits were kept in my filing cabinet.
Car stuff was kept in my filing cabinet.
All the binders/folders were wherever I could fit them (shelves in the closet or in the room).

So, in other words, not very pretty.

You really can't have someone TELL you how to organize your filing cabinet. You have to take suggestions and make them work for you. I used both links to give me ideas on what to do.

I bought my filing cabinet at Office Max. I knew I'd only need 2 drawers and I wanted this color wood. I recently moved the printer on top of it (it used to be on a shelf above my computer, but it was too hard to scan things).

My top drawer is the important stuff. I got the folders at Office Max as well.

Arranged by sections: Automobile, Medical, Personal, Home, Taxes & Credit Reports.

Then, within each section, I have 5 subsections. Except for "Insurance", the subsections are alphabetical. I chose 5 because that was how many hanging folders came in each color.
Automobile (the only section with less than 5 subsections):
Insurance
Registration
Repairs/Maintenance (could be separate, but sometimes things are done at the same time and sometimes I don't know if it's a "repair" or "maintenance")
Medical:
Insurance (for medical, dental, and vision)
Dental (the bills associated with dental visits)
Fitness (gym membership, etc)
Health (same as dental)
Vision (same as dental)
Personal:
Life Insurance
Memories (I keep my brother's wedding program in here, racing bibs, obituaries, etc in here)
School (College acceptance letters, transcripts, etc)
Work - Current (anything related to my current "job" - or in my case, my unemployment)
Work - Past (anything important I think should be kept from past jobs)
Home (not alphabetized on purpose):
Insurance (Renter's insurance for me)
Leases & Moving (by moving, I mean, information I used when I moved most recently so I can have it ready the next time I move)
Banking (anything that comes from the banks that hold my checking and savings accounts)
Credit (anything for credit cards)
Utilities (all PAID utility bills)
Taxes & Credit Reports:
Credit Reports
Taxes for the last 7 years (though I recently heard that you're supposed to keep the returns forever) - I keep the most recent year in a hanging folder by itself, then 2 years per hanging folder for previous years

The bottom drawer is receipts. Right now, the red is current year and blue is last year. I also have them reversed, so as I file throughout the year, I am moving closer to the front of the drawer. At the beginning of 2014, I will move the red to the back and shred all of the 2012 receipts. 2014 receipts will then go in the blue folders. It is so much easier to look for a receipt when they're organized like this than organized the way I had them before.

On top of the filing cabinet and behind the printer, I have a free-standing file for hanging folders, which I got at Target.

In it, I put things that don't go in the filing cabinet, but need a place that doesn't clutter up my desk. These are ordered by importance.
Deal with now (anything that's not a bill that needs to be dealt with soon)
Bills to pay (I receive most electronically, except for almost all of my utility bills, so I put them here and then go into my account once or twice a month and schedule the payments)
Blog (I write down recipes and then takes notes when I've made the recipe and then stash them in this folder until I'm ready to write about it)
Resumes (as I'm unemployed, I keep a few ready for mailing)
Taxes (getting ready for next year, mostly donation receipts)
Labels, Adhesives (labels and those 3M sticky things that go on the backs of hooks)
Misc (anything that needs a temporary home until I'm ready to throw it away)
There are several blank, because I don't know what to do with them yet.

The pink box is where I throw my receipts before they're filed. Today I spent half an hour filing them. Sometimes I get behind. See that ugly drawer set? I think I saw something on Pinterest about making it prettier...

In case you were wondering, that's the label maker I have. I prefer using it for the tabs because it looks cleaner than writing on them.

You may be thinking that there are some things missing... There are. I'm working on putting together a couple Home Management binders that will keep other things more handy (and ready in case there's an emergency... since I can't exactly take a filing cabinet with me).

Avocado Chicken Salad

Pinspiration: http://pinterest.com/pin/185210603396421621/
http://pinterest.com/pin/185210603398449713/

These recipes are pretty close (one uses mayo but doesn't have measurements and the other doesn't use mayo but does have measurements). I made one (modified) a long time ago and then kind of made the other one recently. 

I can tell you that I didn't measure. I used rotisserie chicken instead of chicken breasts. When I buy a rotisserie chicken, I just use a fork to remove all of meat (pretty much shredding it). I'll use whatever the current recipe calls for, then refrigerate the rest and use it either the next day or the day after. Or I'll use some in one recipe that day and the rest in a chicken salad, like this.

One of the original recipes called for mayo. I don't care for mayo and I think the avocado gives it enough flavor and moistness than the mayo isn't needed.

The first time I ate it, I put it on top of a salad with "spring greens", a few slices of red pepper, and sliced tomatoes.

You'll see that plate a lot. I only have one and it was probably less than a dollar on clearance at Meijer, but it's fun and cute (and plastic), so I like it.

The next day, I made the salad a wrap. And look... boring blue plate.

I really piled it high.

So high, it didn't really "wrap".

Avocado Chicken Salad (modified)

Chicken, cooked and shredded (I used rotisserie - and I've noticed some stores do have hot and cold chickens)
Avocado (mashed, I've even used my food processor to make it smoother)
Green onion (I used green, because I don't like strong onion flavor, but you can use any onion you want)
Cilantro
Lime juice to taste
Salt/pepper to taste

I recommend tasting this as you go, so you can get your own measurements. I'm not going to tell you what the correct amount of cilantro or onion. I love cilantro but am not crazy about onions, so I used more cilantro than onion (but still used onion so I could have more crunch). You could even use celery, if you want even more crunch. Green peppers would also add a good crunch and some extra flavor.

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Review:

Delicious. I love this. And I'm hungry right now, so typing up this blog has made me want to run out and buy some cilantro and avocados. And green onions. I already have plans to buy a rotisserie chicken today (and I think onion and maybe cilantro), so maybe that'll be my "other half of the chicken" recipe.

My cat is special...

Sunday Fun Day: Curl Hair with a Straightener

Pinspiration: http://pinterest.com/pin/185210603398380773/

I have really thick hair that frizzes in humidity and does not dry in a fashion that is public ready. If I want to curl my hair, I typically have to straighten it with my CHI straightener and then use a curling iron to make curls (which is hard to do after it has been straightened). If I skip the straightener, my hair is big. Very big. Not Monica in Barbados big, but pretty big.

Using my straightener to curl my hair means I'm basically leaving out a step and hopefully saving time. I wanted to do it this way for a wedding and definitely knew I needed practice first. I've tried this 3 or 4 times now, and documented it twice.

I always straighten my hair in layers. Bottom layer, middle layer, top layer. I should probably do 4 or 5, but I get bored doing my hair (and about 75% of the time, I'm kind of in a hurry), so I stick with 3 layers. This is my first layer, after the straightening. I was still trying to master the technique.

This is the middle layer before I've done any curling.

I did manage a few spiral curls.

I have my bangs pinned back with a bobby pin. It is a bit of a mess, but not bad for my first try. It did take me probably 45 minutes to an hour to do. First try, remember! I definitely, definitely recommend practicing it a few times when you have the time.

This was the day of the wedding I went to. Fresh out of the shower, pre-blow dry, pre-comb through.

These are the products I used. A detangler for blow-drying and an anti-frizz cream.

See, this is what my hair looks like without a straightener.

This is actually after the wedding, before the reception, and I had time to fix it. I was rushing around after I did my hair and it fell and got a little frizzy, but I managed to fix it. I also have a very thin headband in my hair (it's black, so it blends in). I did give my hair a light spritz of hairspray, which I almost never use. I didn't want stiff or crunchy curls.

Tip: Take small sections of hair for each curl. You'll be able to figure out what size works best for your hair and straightener. I was getting weird non-curls (I don't even know how to describe them) and couldn't figure out why.

I'll definitely be doing this again and hopefully I'll have it mastered someday.

Saturday Morning Breakfast: Oatmeal Churros

Pinspiration: http://pinterest.com/pin/185210603398346795/

I'm pretty sure I've mentioned I like oatmeal. And I like cinnamon. So Oatmeal Churros sounded like something I wanted to try.

I halved the recipe and made two instead of four.

Bring water to boil in medium pot. Add oats to boiling water and reduce heat to medium-low. Cook oats for about 5 minutes. In last minute of cooking, add sugar, cinnamon, vanilla and egg. I used old-fashioned oats because I don't have Coach's Oats and don't have anywhere nearby to purchase them.

Spoon oats into lightly greased ramekin dishes. Sprinkle top of oats with cinnamon and sugar to coat the tops. Put ramekins in casserole dish and fill with enough water to coat the bottom.

Put the oats under the broiler for about 6 minutes or until bubbling and a little darker than golden brown.

Oatmeal Churros (modified)

1/2 c Coach's Oats (I used regular old-fashioned oats)
1.5 c water
1 t vanilla 
1 T sugar (I used organic sugar)
1 t cinnamon
1 egg (beaten)

Bring water to boil in medium pot. Add oats to boiling water and reduce heat to medium-low. Cook oats for about 5 minutes. In last minute of cooking, add sugar, cinnamon, vanilla and eggs. (Oatmeal will be thick like a custard)

Spoon oats into lightly greased ramekin dishes. Sprinkle top of oats with cinnamon and sugar to coat the tops. Put ramekins in casserole dish and fill with enough water to coat the bottom. Put the oats under the broiler for about 6 minutes or until bubbling and a little darker than golden brown.

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Review:

It was ok. I found it to be very "eggy". I'm willing to try it again (and maybe find some Coach's Oats). If I do, I'd definitely cut the amount of egg (1 in the full recipe instead of 2). And if I used old-fashioned oats, I would cut the water a bit. For the full recipe, 2 cups is probably sufficient, instead of 3.

I'm guessing I didn't have the ramekins close enough to the broiler, because mine never got crispy.