To Do

With only about 6 weeks left of summer vacation, and one of those spent in Wisconsin and one spent at school for training and one spent here with my mom, my summer of crafting is slowly coming to an end.  Here’s what I’d like to get done, book and crochet-wise.


Finish Book Thief– Only 200 more pages.(Done! 7/28 )

Finish Uglies– Only 100 more pages (will read on the bus today)(Done! 7/25)

Finish Malinche– Just started, but only 190 page book (Done! 8/9)

Finish Omnivore’s Dilemma and What Einstein Told his Cook 2 (Done! 7/25).

Start and finish: Middlesex, Taxonomy of Barnacles (Done! 8/10 ), Native Son, and Julie and Julia (Done! 8/11). (And whatever the August book club selection is.)


Finish blue baby blanket

Finish student mesh scarf

Start and finish Galaxy Top t-shirt

Start and finish new tweed purse

Restart and finish bolero in my size

Start the top that’s in my head and possibly write the pattern as I go.

Other Crafts:

Try embroidery project- maybe just a cross stitch sampler. (Done! 8/08 )

Make cards with new templates

Make a necklace

Sew napkins and fix my pink halter top in WI with sewing machine.

I don’t have many cooking goals, since I cook to feed myself and my hubby and not to get fancy in the kitchen. I’m planning on making some peanut butter cookies next week- a treat for Chris since he’s had a rough week. I’d also like to make waffles.  We have a waffle iron, but I’ve never used it.  We also have one of those old school sandwich makers that makes the sandwiches into little stuffed pockets. I wouldn’t mind pulling that out for a few more tofurkey melts.

This was Tuesday night dinner- Tofu fillets with olive from Vegetarian Times. The trick is freezing the tofu (makes it meaty and chewy- it will turn brownish, but that’s normal). You slice a brick of firm tofu into rectangular pieces and freeze (I put them in for about 2 hours). In a pan, saute half a small onion and add pepper and salt.  Put onion on a paper-towel lined plate and put paprika and dried mustard on it. Then add a little oil to the pan and cook the tofu slices for 10 minutes, flipping once half way. Place them on the onion plate and put the onion back in the pan with chopped olives and dry cooking wine. It all cooks until the liquid evaporates and then you spread it over the tofu slices.  We had ours with the rest of the green salad from Monday.


Yesterday I went into school all day to finish setting up my classrooms and doing a little planning.  So I packed my pink bento box with food for the day- I had a Veggie dog in wheat bread, cracked pepper and olive oil Triscuits (delicious flavor!), a watermelon pluot (my new favorite fruit), some blackberries, pumpkin seeds, and a cheesecake square (which got me a marriage proposal when I shared the squares at work). It was a lot of food, but perfect for snacking throughout the day.

For dinner last night I roasted the rest of the potatoes from last week and made bird’s nests (another Vegetarian Times recipe- there’s even a picture-looks way better than mine, you know food stylists!).  Here you roll out bread, slice off the crust and put it in ramekins.  In a bowl you mix chopped mushrooms and green onions and I added some left over olives, with salt, pepper, and tarragon ( I used oregano). Fill in the nests with the mushroom mix. Crack an egg over each ramekin, sprinkle with cheese and paprika and salt and pepper. Cook on bottom rack at 325 for 30 minutes.

We’re definitely breakfast for dinner people.

1 Response so far »

  1. 1

    […] Books, embroidery, Food, jewelry, travel I’m slowly, but surely knocking things off my summer to-do list. I made the above necklace with supplies from the 99 cent store, Joanne’s and Tuesday […]

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