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YOKE DU YOUR
Gina had just got married and being a traditional Italian, she was still a virgin. So, on her wedding night, staying at her mother’s house, she was nervous. But her mother reassured her. “Don’t worry, Gina. Tony’s a good man. Go upstairs and he’ll take care of you.”
So up she went. When she got upstairs, Tony took off his shirt and exposed his hairy chest. Gina ran downstairs to her mother and says, “Mama, Mama, Tony’s got a big hairy chest.”
“Don’t worry, Gina,” says the mother,” all good men have hairy chests. Go upstairs. He’ll take good care of you.”
So, up she went again. When she got up in the bedroom, Tony took off his pants exposing his hairy legs. Again, Gina ran downstairs to her mother. “Mama, Mama, Tony took off his pants and he’s got hairy legs!”
“Don’t worry. All good men have hairy legs. Tony’s a good man. Go upstairs and he’ll take good care of you.”
So up she went again. When she got up there, Tony took off his socks and on his left foot he was missing three toes. When Gina saw this, she ran downstairs. “Mama, Mama, Tony’s got a foot and a half!”
“Stay here and stir the pasta,” says the mother. “This is a job for Mama!
ARTspiration
Artists or art that turns me on and feeds my muse! Like it or dislike it, what about this art inspires your own art or creativity? “On the Floor” by Scott Bergey.
DESIGNspiration
Look around you. Design is everywhere! How can you incorporate the beauty that surrounds you into your art or craft? A coiled fire hose!
IDEA I LOVE
Protect your noggin, don’t fry your hair, and look adorbs around all of the summertime fun you’ll be having while wearing the hat your crocheted for yourself! Next week is the middle of July, so you had better find yur crochet hook now and get to work. Otherwise, might want to consider crocheting this sucker out of fur. Here’s the pattern:
http://www.garnstudio.com/lang/us/pattern.php?id=5600&lang=us#pattern_content
IDEA I LOVE
Isn’t this cool? My buddy Patti Carey designed this, Through the Lattice, quilt for Nothcott. Though you might like it. Click on the quilt for the pattern!
http://www.northcott.net/images/quiltPatterns/Through%20the%20Lattice%20Pattern.pdf
IDEA I LOVE
Oh we’re going, to the knittilau
Huki huki, huki huki, huki knittilau
Everybody loves the knittyilau
Here’s how you can enjoy your own summer knitting while sitting on your lanai whipping up a set of pineapple dish cloths! Check out the pattern instructions:
http://www.allfreeknitting.com/Dish/Pineapple-Dishcloth-from-Lily-Sugar-n-Cream
OMG!!!
And your kids need meth . . . . sheesh!
YUM
NO BAKE SUMMER LASAGNA
1/2 cup(s) ricotta
3 tablespoon(s) grated Parmesan
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) extra-virgin olive oil
Coarse salt
Ground pepper
8 lasagna noodles, broken in half crosswise
1 clove(s) (small) clove, minced
2 pint(s) grape tomatoes, halved
2 (about 1 pound total) zucchini, halved if large and thinly sliced
1 tablespoon(s) torn fresh basil leaves, plus more for serving
Directions
In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Source: http://www.delish.com/recipefinder/no-bake-summer-lasagna-recipe-mslo0613
WORDS TO LIVE BY
IDEA I LOVE
There was a time when everybody and her sister had embroidery hoops stretched with dusty rose calico fabrics hanging on their walls. Grizzly! And just when I thought I’d never have to re-live that home dec nightmare again, enter: How to Make a Chalk Board Hoop. Gak! If you still have unfaded circles on your wallpaper from where your now disintegrated dusty rose hoops once hung and you need a replacement, why not give these a shot? I am literally wracking my brain to figure out how a chalkboard hoop could serve any kind of useful purpose — any kind — and I’m coming up short. You must know. Here’s the tutorial:
http://www.littlebitfunky.com/2014/04/20-minute-crafter-how-to-make.html?m=1
MEMBA?
Faberge Woodhue perfume.
DESSERT!
“A cool and refreshing pie recipe, Vintage Pineapple Cream Pie is just like the kind Ma used to make. Loaded with a ton of pineapple and its wonderful fruity juices, each and every bite will take you away to a tropical paradise. You’re going to want to skip dinner all together when you take this bad boy out of the oven and wait for it to cool. It’s homemade pie recipes like this one that make us think dessert is the most important meal of the day.”
VINTAGE PINEAPPLE CREAM PIE
Ingredients
FOR THE CRUST:
1 1/2 cup graham cracker crumbs
1/3 cup margarine, melted
3 tablespoons sugar
FOR THE PIE FILLING:
1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 cups crushed pineapple,, undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks, slightly beaten
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Instructions
Preheat oven to 375 degrees F.
For crust, combine crumbs, margarine and sugar in bowl; blend well with fork.
Spoon crumb mixture into 9-inch pie pan. Set an 8-inch pie pan on top and press to make even crumb layer. Remove 8″ pie pan. Bake crust at 375 degrees for 8 minutes if desired, or use as is. You can also use a premade crust if it is easier.
Combine sugar, flour and salt in medium saucepan.
Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil.Cook 2 minutes.
Stir 1/2 cup of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly.
Spoon filling into crust.
Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar filling; seal edges.
Bake at 350 degrees for 12-15 minutes or until golden brown.
Read more at http://www.recipelion.com/Pies/Vintage-Pineapple-Cream-Pie#d6yRrrsyPghF71Jr.99
MUST HAVE
Oh! A waterproof speaker that’s BLUETOOTH! $8.30
http://www.alibaba.com/product-detail/New-Products-2014-For-Bluetooth-Shower_1704086457.html
What I Love
You have just about 60 days to get all of your back to school ducks in a row. That’s why I’m posting this now. These book bags are so cool, that I can’t imagine your little cupcakes what is loved one. Another thing that I like about them, is that they are plain enough for a boy, and un-frilly girl, or your little princess-pies (all with a little ruffled edge). I know you are still enjoying the time off with your children and grandchildren… I give it three or four more weeks until you are running to your sewing machine to start making book bags! Here’s how you make them:
http://marklipinskisblog.files.wordpress.com/2014/07/34a29-c6.jpg
SHOEspiration
You might need to be a Gemini to wear these Mercurial shoes!
IDEA I LOVE
I like the ruggedness of this trivet made from old denim jeans. Yeah, you can buy a trivet but I think handmade is so much better. Give it a shot? Oh! What about bleaching one of the fabric lengths you need! Super groovy, man. Here’s the tutorial:
http://frugalfarmwife.com/article/how-to-make-a-braided-trivet-blue-jean-upcycle
Have you read the latest blog … ?
THE SLOW STITCHING MOVEMENT WEBSITE
This week it’s about ethical shopping. Take a look by clicking on the image:
WHY THIS FORMAT IS NEW:
I want to try something and I would really like your input on it. For the past year or so, I have been posting up to 20 links per day on my Mark Lipinski’s Fan Page on Facebook. Of course, in its never ending quest to make lots of money, Facebook cares less about you and me and more about cash in spite of the fact they have more money than they know what to do with. As a result, those of you who have been faithful readers of the Fan Page have been removed, time and time again, from getting any of my posts onto your timeline feed. The reason is, Facebook would like me to pay money every day in order to advertise and lure readers like you, to the Fan Page. Otherwise, only about 5% of people who clicked LIKE on the Fan Page are actually seeing anything I post — and it could be random. Basically, it sucks for all of us. I think we would all be better served if I posted my tips, ideas, links, and jokes, etc. to my blog. You can subscribe to my blog (only if you want) and get an email every time I post a grouping of ideas, links, etc. I’M NOT shutting down my Facebook Fan Page. What I am doing is putting everything that used to be on the Fan Page individually on my blog, AND there will be a daily link to the idea blog on the Fan Page, just as there were multiple links to the various blogs that I’ve always linked to in the past. It’s not that different, really. It will save me a lot of time, and guarantee those who want to see the creative posts will actually get to see them. And Facebookers, will STILL have to click on “GET NOTIFICATIONS” if they want to see what I post on Facebook. Is that more clear? Actually, this way gives you TWO ways to get all of the ideas, etc. PLUS you can PIN them and they will be TAGGED so you can find them again in the search bar! – through the FACEBOOK FAN PAGE and YOUR CHOICE (not mandatory) to subscribe to the bLog and get email postings that way. Well, I think it’s worth a shot at least in the short term, let’s see what happens…
So, it’s been a few weeks. What do you think?