By far my favorite pattern to make for babies would be this star shaped blanket. It comes together quickly and is a unique gift. I especially like it for time spent at daycare because its so different there's no worries someone else can take it and claim its their own...
I started a new job where it's easier to pack my lunch each day, so stay tuned for what I'm having.
Today I'm having the tuna salad I made last night on a toasted bagels thin with spinach, pineapple chips, and green grapes. The tuna salad is water packed tuna that was drained, chopped hard boiled egg, shredded carrot, diced bell pepper (red, orange, and yellow), chopped yellow onion, chives, mayo, and mustard.
The temperature here in North Carolina has been over 100* for the last weeks which makes standing in front of a hot stove or baking something almost unbearable. That's why I haven't posted much because we've been having leftovers and simple foods. I decided though to try a new recipe I've made from a few different beef stroganoff recipes floating around the internet. This is usually served over egg noodles, but would be just as good over mashed potatoes.
2-3lbs beef stew meat
1-2 cans golden mushroom soup
1 envelope onion soup/dip mix
1 small onion, chopped
1 cup frozen corn kernels
8oz sliced mushrooms
2tbsp worchestershire sauce
4oz cream cheese
1/2cu sour cream
1. Place all ingredients except cream cheese in slow cooker and cook on low for 8hrs. If you like a thicker sauce only add one can of soup. I used 2.
2. Stir in cream cheese and sour cream just before serving.
