i do DIY's

This is a little late, I know, but one of my favorite parts of our big day was the prep work. My MOH and I spent many a monday creating bits and pieces of what would be our dream wedding. Here are some pics from our DIYin and once again I love ya MOH for all your help!

This was my surprise to my bridesmaids, DIY personalize hand painted doily canvas bags

We purchased $1 men's shirts from a thrift store and made rosettes & bow ties for all the guests to wear.

The finished take-homes

We created props for our DIY photobooth

Of course we had to test them out

We spray painted foam board cutouts with chalk board paint

folded paper fans made out of scrapbook paper...also some fun mustaches we ended up putting on sticks.

Setting up the photo booth

Another take-home, design via megan, sayings via mom

Kitchen Experinents: Zucchini Chips

I sort of made this recipe up after realizing I had a food day at work, I have made squash chips like this before but thought I would try it with zucchini instead. Nothing like Impromtu healthy creations.

Ingredients:

1 zucchini

1 cup parmesan

1 ziplock freezer bag

1 egg (I used 1/4 cup egg beater egg whites)

1 tablespoon garlic salt

1 tablespoon parsley

Step 1:  Preheat Over to 425. Slice up the zucchini in too thin pieces (I like them thin so they turn out crispy)

Step 2: In a bowl pour egg/egg beaters

Step 3: coat your zucchini slices with egg

Step 4: fill ziplock freezer bag with garlic salt, parley and parmesan

Step 5: Throw in egg-coated zucchini and shake up

Step 6: put chips on a baking sheet and bake for 15-20 minutes. I waited until they turned light brown and all of the cheese was melted

Step 7: Take out of the oven and add more parmesan on top if you desire (I sure did)

Pinning Fool

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TORTOLA STORY

Straight from Megan & Tim's Blog:
The Johnson Blurb: I'm a writer!: "Yep, that's right. ME! I wrote the travel story in the April issue of 417 Magazine. Shout out to Kari who helped me edit it and make it soun..."

Kitchen Experiments: Pesto Spinach Bread

 This is another recipe I found in the primal cookbook and is an alternative to bread. A perfect solution for people trying to ditch carbs and can easily be used instead of bread. My only note on the recipe would be to use a larger maybe square casserole dish because mine came out too think, ended up more like a pie then a loaf. It tastes the best right out of the oven!

Ingredients:
Five large eggs

16 oz frozen spinach, thawed, cut, and drained

Butter (just a small amount to grease pan & toast nuts)

1/2 cup pine nuts

3 cloves crushed garlic ( I left mine in larger chopped pieces)

Small bunch of basil (about 15 leaves)

Step 1:  Preheat the oven to 400 degree

Step 2: Grease your glass baking dish with butter. I used a circular pan about 8 inches in diameter.  I recommend trying something larger so the mixture is thinner.

Step 3: Toast your pine nuts in a sautee pan with about a tablespoon of butter. Warning...Pine nuts burn easily. Watch them like crazy and stir constantly. They are done when they start to turn golden brown, if you don't remove quickly they will burn.

Step 4: Chop the nuts up in a food processor.  If you don’t have a processor,  crush them to a fine texture Step 5: Mince your basil

Step 6: Mix your eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add some salt and pepper to taste.  

Step 7: Once it’s all mixed together, pour it evenly into your greased pan  

Step 8: Cook for about 15 minutes, or until it has set.  Because mine was so thick I had to cook for 30 minutes.

Enjoy!
j+k