Engsonline
Project Bookshelf PDF Print E-mail
Written by Lisa M Eng   
Sunday, 19 June 2011 19:13
A couple of months ago we scored this bookshelf at Goodwill for $7.50…a total steal in my book!  I knew it would be perfect in Allison’s room once we moved the rocking chair into the baby’s room.  It needed a little work, but the frame was in pretty good condition and I planned on painting it anyway (or should I say, have Jesse paint it).  I did sand it though Wink  We put a new top on it and then put on 2 coats of white paint.  I knew it would need some color, so we went to the craft store and I let Allison pick out some scrap-booking paper for the inside, back panels.  We used spray adhesive to attach it.  Let me tell you…you pretty much get one shot with that stuff.  IT.IS.STICKY! 

It’s a little top-heavy, so we used furniture straps to attach it to the wall (safety first!).   Allison had fun helping me put the books and puzzles on the shelves.  As you can see, she has a new little reading nook in her room Smile  Isn’t she a doll?

We’re continuing to work on the baby’s room…T minus 8 weeks Laughing  Super excited to meet the little gymnast in my belly!  I have a feeling he’ll be coming early, so not too much time to get things done.  I get really played out by the time evening rolls around.  We’ve been doing a lot of running around during the days, but I think that’s coming to an end.  It’s supposed to hit 111 degrees by Thursday – makes me sick to think about it.  If there’s ever a dull moment and I’ve run out of ideas to keep Allison entertained, I always default to bringing out the flour container, bowl and spoon and she plays for quite a while.  What can I say…cheap entertainment J  That’s all I’ve got for now.  We’ve got more project updates coming and I can’t wait for the big reveal of the baby’s room!

 

Here are the before and after pics of Allison’s new bookshelf:

BEFORE

 

AFTER

 
Comments (2)
RE: Website
2 Tuesday, 19 July 2011 20:29
Lisa M Eng
Glad you stopped by to visit the site! Yes, we have been busy...but in a good way :) The lighthouse sounds really nice and would go in his room. We can't wait for him to arrive either...don't want to wish time away, but want him here soon!
Website
1 Tuesday, 19 July 2011 17:27
Beverly Eng
WOW! It's been a long time since I've been on your website. Flooding REALLY took it out of me. Anyway, you've both really done quite nicely in the decorating department. I really loved how you've decorated on a budget. Could you use a nautical ceramic lighthouse(with lights) for the baby's room? Size is approx. 8" x 12". It's up to you if it would fit or not. Thanks for the update and I CAN'T wait for my newest grandchild. Take care!
Project Cl-Office PDF Print E-mail
Written by Lisa M Eng   
Monday, 13 June 2011 15:04

When we found out we were having a boy, we immediately knew we’d have to get rid of our office upstairs and paint it blue.   We could’ve had the two kiddos share a room, but that would’ve been too easy.  I like projects. Smile  I can normally tackle a lot of them by myself, but I’m a little ‘large’ being a human oven right now.  Therefore, the hubby’s help is definitely needed (I know he secretly loves it).

Luckily, I sold all of our over-sized office furniture last fall and downsized to a file cabinet and small desk.   We have a pretty decent-sized coat closet in our entryway that is used mostly for storage because really…a coat in Arizona???  Anyway, this would become our new office.   We rarely spend time in the office the way it is, so this didn’t seem like a big deal to me.  

After reorganizing the garage shelving, we were able to store a lot of stuff from the closet out there and also donated quite a few items (yay for purging!).  We don’t live in a large house and organizing our space efficiently is really necessary.  Moving the office downstairs into a closet with no electrical outlets was a little more work than I thought.  Jesse had to wire the internet and all that techno mumbo-jumbo stuff he does.  Took many-o-hours, but he did it.  Me so proud of him Laughing

After all said and done, here are some before and after shots of our new office:

 

BEFORE

 

AFTER

 

 

 

 Sure, it might be a little cramped, but this gives Jesse a reason to be all by himself at his computer Tongue out  Stay tuned for pics on our bookshelf re-do for Allison's room!

 
Sunday Breakfast PDF Print E-mail
Written by Lisa M Eng   
Sunday, 22 May 2011 10:23

 

A friend of mine posted this recipe and I just had to try it.  One look at the pic and I was sold :D  I substituted fresh strawberries for blueberries, just because that's what I had in the fridge.  Since there were only 2 of us eating this, I did cut the recipe in half and had plenty leftover.  If you like sweet stuff, you must try this.  We had it for breakfast, but it would also be yummy as a dessert.  Enjoy Kiss

 

BLUEBERRY CREAM CHEESE FRENCH TOAST

Ingredients

12 slc bread, any kind
2 pkg 8 oz - cream cheese, room temperature (I used fat free)
1 c blueberries, fresh or frozen (I used strawberries)
12 lg eggs
1 to 2 c milk, add a little at a time until milk is absorbed by bread
1/3 c maple syrup or honey (I used maple syrup)
BLUEBERRY SAUCE
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter

 

Directions

1) French Toast Casserole:
    Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
 
2) Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
 
3) In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy (VERY IMPORTANT NOT TO OVER-USE THE EGG MIXTURE).  Cover with foil and refrigerate overnight.
 
4) Blueberry Sauce:
    You can make this ahead of time and refrigerate, then warm up before serving.
 
5) Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
 
6) Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
 
7) Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
 
8) The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then     uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
 
9) While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
 
10) Prep time:
     30 min to put everything together
     8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture.
     Cook time: 1 hour
 
Here's the link to the official recipe:  http://www.justapinch.com/recipe/robann/blueberry-cream-cheese-french-toast-casserole/breakfast-casserole?source=fork_FB_blueberry_french_toast

 

 
Peaches, Pork-chops and Plum Shimmer PDF Print E-mail
Written by Lisa M Eng   
Sunday, 22 August 2010 22:37

Have you ever went to your fridge and found fruit that is just too ripe to eat, yet you hate to throw it out?  Yah, me too.  I had 4 very ripe peaches that I just couldn't part with...I hate wasting food.  Thus, I did an internet search for "rotting peaches" and it gave me a recipe for Peach Upside-Down Cake.  Sounds delish, right?!  I didn't like it in the least.  Had a bite and turned my nose up.  Apparently, Jesse thought differently.  He ate almost the entire 9" pan-full.  Ahhh, so glad that didn't go to waste :-)  I don't think the recipe is worth sharing, but here's a pretty pic of the awful delight.

 

After a Saturday night of eating a frozen meal, I figured it was time to bake some real food for Sunday evening.  I had some pork-chops in the freezer, so my quest was to find a recipe that used just that.  I came up with 'Sherried Pork'.  I had all the ingredients right here in my quaint little house and didn't have to buy any unheard of items...my kind of recipe!  I typically like my pork-chops seasoned and grilled, otherwise they always get too tough for me.  I was a little nervous, but my recipe book has a pic of the prepared pork and it looked amazing!  I would highly recommend trying this recipe and here it is for those of you willing to try it Kiss

 

Sherried Pork

  • 12 oz pork tenderloin (I used 2 pork-chops and removed the bones)
  • 1 beaten egg
  • 1 Tbsp milk
  • 1/2 c cornflake crumbs (I used Crispix cereal)
  • 1/8 tsp garlic powder
  • 2 Tbsp margarine or butter (I used real butter)
  • 1/4 c water
  • 1/4 c dry sherry, dry Marsala, or water (I used dry sherry)
  • 1 tsp instant chicken bouillon granules
  • Dash ground black pepper
  • 1 Tbsp snipped fresh parsley (I used 1 tsp dried)

1) Trim fat from pork.  Cut crosswise into 4 slices.  Place each slice between two pieces of plastic wrap.  Using a flat side of meat mallet, pound pork to 1/4-inch thickness, working from center to edges.  Remove plastic wrap.  In a shallow bowl combine egg and milk.  In another bowl combine cornflake crumbs and garlic powder.  Dip each pork slice into the egg mixture.  Dip into the crumb mixture, coating well.

2) In a large skillet cook pork slices in the hot margarine or butter for 4-8 min or until juices run clear (I did roughly 6 min each side), turning once halfway through cooking.  Remove from skillet.  Keep warm.

3) Stir the 1/4 c water; the 1/4 c sherry, Marsala or water; bouillon granules; and pepper into the drippings in the skillet, scraping up any browned bits  Bring to boiling.  Boil rapidly for 2-2 min or until mixture thickens slightly.  Serve over pork slices.  Sprinkle with parsley.  Enjoy!

 

 

I was giving myself a pedicure the other day and Allison was so interested in what I was doing, that I decided to paint her toenails.  I of course asked her if she wanted it done first and she replied, "Yah!".  This is her answer to almost everything, but I believed that she actually did want them painted.  My first thought was, 'How am I going to have her sit still for as long as it takes the nails to dry?'.  Thus, I distracted her with my bin of nail polish bottles.  I wanted to do something really 'girly', so I picked 'Plum Shimmer'.  It looks so cute on her and makes her look older...makes mommy sad Frown  Why must she grow up so fast?  Here are her cute little tootsies though:

 
Lemon Crumb Muffins PDF Print E-mail
Written by Lisa M Eng   
Friday, 13 August 2010 15:34

My Aunt Barb sent me an email for Lemon Crumb Muffins a couple of weeks ago and I'd been dying to try them!  So, last Friday night I whipped up a dozen of these little puppies and enjoyed their heavenly goodness.  Did I mention before that a zested lemon smells absolutely wonderful?  Well, it does.  I hate the actual process of zesting lemons because I often zest my fingers, but it's probably because I get so engrossed in the smell of the lemons and go off into my own little world.

I did not have 'self-rising' flour, but found that One cup self-rising flour equals: 1 cup all-purpose flour, plus 1 1/4 teaspoons baking powder, plus 1/8 teaspoons salt.  I also didn't have buttermilk, but not to worry...there's a substitute for that too!  Milk (just under one cup) plus 1 Tbsp white vinegar or lemon juice will give you buttermilk if you let set for 5 min.  If you love lemony things, please try the recipe for yourself Kiss

 

Lemon Crumb Muffins

Muffin Batter:
2 1/2 cups self-rising flour
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons grated lemon rind
3/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 eggs, beaten
1/2 cup butter, melted

Streusel:
3/4 cup sugar
3/4 cup flour
1/4 cup butter, softened
In separate bowl, blend dry ingredients together, then cream in butter until smooth.  Set aside.

Lemon Glaze:
1/4 cup sugar
3 tablespoons lemon juice
In separate bowl, stir together until sugar is dissolved.  Set aside.

1.  Mix dry ingredients and lemon rind together.  In separate bowl, whisk buttermilk, vanilla, butter and eggs together, then pour into dry ingredients.  Using a metal spoon, stir until the mixture is just combined.  Do not over mix; batter should be lumpy.
2.  Spoon the mixture into coated muffin pan, filling each cup about 3/4 full.
3.  Top with streusel and bake at 350 degrees for 10 to 12 minutes or until a toothpick comes out clean when inserted into the center of a muffin.  Cool in the pan for 5 to 10 minutes.  Carefully lift out and cool on wire rack.
4.  Drizzle cooled muffins with lemon glaze.

Yields 12 muffins.

 

The lone muffin...the other 11 were eaten before a picture of the dozen could be taken Embarassed

 
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