One of my favorite things about springtime is the sudden and overwhelming appearance of peonies. When I was growing up, I knew the end of the school year was coming close when, out of nowhere, the two peony bushes in the back yard exploded into bloom, and we’d cut big bouquets of them for our teachers. We’d wrap wet paper towels around the bottoms of the stem, dunk the blooms in water to kill the ants that LOVED them, and then happily walk to the bus stop, flowers in hand.

The problem with peonies is that their season is REALLY short. Like, three weeks and they’re done short. So, when I saw a crochet pattern for a small ruffly brooch that looked like a peony, I immediately wanted to make one.

But rather than making a brooch (because honestly, I stick one brooch to my coat at the beginning of winter, and half of the time it doesn’t make it all the way through) I wanted to make a “full size” peony something. And so, the peony scrubbie was born.

See, the thing about crochet is that it can be very multi-functional. Need a blanket? Crochet. Need a toy? Crochet. Need a new dish scrubber? Crochet. The only thing that changes is the fiber of the yarn. For household things, such as scrubbies, pot holders, trivets, etc. it’s best to use all cotton yarn. I like the Sugar ‘n’ Cream yarn by Lily. It’s thick enough to be substantial, but still manageable and not bulky.

For this peony scrubbie, I used the hot pink, white, and mod green, but you could use any combinations you like. The stem/leaf/loop combo is completely optional, but I think it adds a nice touch.

This pattern is extremely simple, believe it or not. It contains only single and double crochet stitches, worked in the round, and a tiny bit of sewing for the loop. I used an H-size crochet hook, or 5.0 mm. If you’re worried about difficulty, I’ve been doing a similar pattern on the ends of scarves for approximately the last 15 years, or since I was about 16. Its really easy, I promise.

You can view the pattern below, or download the free PDF, your choice!

Peony Scrubbie Pattern PDF

This is an original pattern for a cotton peony scrubbie. Feel free to make as many as you want, and sell the final products, just be sure to credit What’s for Dinner? (Mara Rosenbloom) as the pattern creator. Happy crocheting!

Supplies needed:

* 3 balls worsted weight cotton yarn (like Sugar ‘n’ Cream brand) in the color of your choice for the main flower color, edging, and stem

* H-size (5.00 mm) crochet hook

*Yarn/tapestry needle

This pattern is worked in the round. It starts at the center and will expand outward, ruffling as you go. The more rows, the deeper the ruffles.

Stitches used: (U.S. Terms)

SC – single crochet

DC – double crochet

Hdc – half double crochet

Sl St – slip stitch

CH – Chain

Pattern

Scrubbie

Round 1: CH 2, 6 sc in 2^nd ch from hook. Pull the tail to close the hole

Round 2: 3 DC in each SC around (18 DC), sl st in the top of the first DC

Round 3: CH 2, 2 DC in first DC, then 3 DC in each DC around (54 DC)

Round 4: CH 2, 2 DC in first DC, then 3 DC in each DC around (162 DC)

Round 5: CH 2, 2 DC in first DC, then 3 DC in each DC around (486 DC)

Round 6: SC in each DC around (486 sc)

Finish off, weave in ends

Stem/Loop

Row 1: CH 35

Row 2: ch 1, SC in each ch (35 sc)

Row 3: ch 1, SC in 20 sc, then (1 sc, 1 hdc, 3 dc, 1 hdc, 1 sc) in next stitch, sc in next 14 st.

Join two ends together with a few stitches, then sew to the center of the peony.

Fluff the “petals” and use to wash your favorite dishes, or use in the shower. This is machine washer and drier safe!

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Way back in December, my friend Joanne asked me if I’d be able to take her stepdaughter, Taylor’s, senior photos once the weather got nicer. The winter dragged on, and on, and on, and it never seemed like the weather would get nice. Finally, Spring decided to arrive, and Joanne and I set up a time for us to do the photo shoot. We chose a day that was supposed to be beautiful, and our expectations were more than met!

I met Taylor at Deicke Park in Huntley, IL for her shoot, and I was blown away by how lush and green everything was. Taylor was a sport and put up with my odd requests, and in the end, the photos simply show off what a fun-loving and sweet girl she is.

Taylor and I joked that I should put her name really big and glowing in one of the pictures…so I had to!

I had so much fun with this shoot, and I’m loving the trend of more casual Senior Photos instead of the stuffy portraits with the laser background from when I was in school! Thank you Taylor, for the opportunity to capture your last weeks in high school.

I’d love to hear your opinions on these!

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Well, it’s Wednesday again…how the heck did that happen?! I’m at the “counting down the school day wake-ups” phase of the school year, even though camp preparations start a mere 36 hours after the end of school. I’m just about ready for a change of pace.

The summer may bring some changes food-wise to the little old blog here, so I hope you all (whoever you still are, all 100 of you) stick with me through it!

Now, to those things I’m loving this week:

1. LeVar Burton. Stephen Colbert. Reading Rainbow. So much win!!

2. I’d like this, in pink please. I just can’t justify the cost… anyone feel like buying me a present?

3. My mother-in-law gave us this blender a while back, and I’m really just starting to use it. I never realized how much I enjoy NOT chewing chunks of fruit in my smoothies!

4. I always kind of hope that when I turn down a new street that it will look like these tree tunnels. It’s only ever happened once…

5. 27 Cats that could be male models

6. And their pin-up model counterparts

7. My sister was in Michigan Avenue Magazine!!! (For you non-Chicagoans, Michigan Ave. is where its at for anything trendy/shopping/foodie)

8. I put a reserve on a new 3DS XL just so I can play Animal Crossing. Far too excited to farm virtual fruit.

9. I’m still looking for someone to sponsor a vacation. So, I’ve set my sights a little more local. How about this resort in Florida? I’d love to go and do a blog feature!

10. I’m a little behind on this one, but I’m currently obsessed with this After Ever After video.

And, because I love you, here’s a very happy little chipmunk:

[source]

This post is linked up at What I Love Wednesday (a blog I swear I didn’t know existed before today!)

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Ok, this is not a real recipe.

No, I swear. It involves putting things in a pot and simmering them, but it’s not a “real” recipe. It is, however, completely delicious and perfect for a weeknight.

And I’m calling it “Cheater Chili” because I felt like I was cheating on cooking with making something this easy. 5 cans, one packet, and ground beef.

Thats it.

Typically, when I make chili, it’s an involved process involving chopping and slicing, dicing, sautéing, simmering, and the painstaking measuring and balancing of spices and herbs to get that perfect balance.

Ever since I was a little girl, chili was a day-long process… my mom would cook chili for days before my birthday parties! This was seriously 10 minutes of prep and an hour of simmering. My mom gave me the recipe, who got it from her sister-in-law, and I’m truly grateful! It’s so good!

Cheater Chili

by What’s For Dinner?

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients (8-10 servings)

• 2 15-ounce cans diced tomatoes
• 1 6 ounce can tomato paste
• 2 15-ounce cans “chili beans”
• 1.5 pounds lean ground beef or turkey
• 1 packet medium-spice chili seasoning

Instructions

Brown the ground beef in a large pot.

Add all other ingredients.

Stir well.

Simmer at least one hour over low heat.

Serve.

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I told you. Easy. Almost too easy. But I’m telling you, it’s that super-thick, super-meaty chili that I want when I want chili without all the work. I made sure to use reduced sodium canned goods so that my clothes fit tomorrow, but really, any will do.

Not to mention, this is a perfect vehicle for cheese and sour cream (low-fat of course!)

What’s your favorite “cheater” recipe? Feel free to link in the comments!

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Some of you know that I have a small crochet hobby. I mean, I have an Etsy store and everything, and spend much of my spare time making little creatures and scarves and potholders…ok, I guess its more than a small hobby.

Up until recently, I used other people’s patterns. I frequented a few favorite crochet sites (Crochet Pattern Central, All About Ami, Pepika, among others) for patterns and ideas, and would make toys for friends, my classroom, etc.

Then, I couldn’t find a pattern I wanted, and finally decided to try my hand at writing my own.

Meet Nelson the Narwhal:

Narwhals are ridiculously interesting creatures that live in Northern Canada and Greenland. Technically, their “horn” is a tusk that comes out of the left side of their faces, but I like thinking of them as the “unicorns of the sea.” There’s even a fun YouTube video!

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1.  It’s my mom’s birthday today!! Happy birthday mom! I love you!! Feel like wishing my mom a happy birthday in the comments? That would be awesome

2. Sushi cats. Really, do I need to say anything else? I saw this last week minutes after posting What I Love Wednesday, so I figured I’d  hold off and show you all this week

3. Since I’m a crazy cat lady, I kind of love all the Grumpy Cat memes out there. But in my surfing, I found this, introducing Princess Monster Truck. Seriously, she’s awesome.

4. “The word of the day is sporadically. Try to use it in a sentence today.” Or brabble. Or kench. 

5.  It’s Teacher Appreciation Week! Have you appreciated a teacher lately? This article talks about what many teachers, myself included, would like to see as “appreciation.” Though the surprise candies in my mailbox every morning have been nice!

6. Do you know about the Slow-Mo Guys? They’re this British team who films everyday things exploding in slow motion. I’ve watched this one of paint exploding a dozen times!

7. I know I just posted this yesterday. But seriously. I’m obsessed with this darn cauliflower alfredo sauce. I don’t think Adam would appreciate it for a third time in a week though…

8. My students are doing research projects on Spanish-speaking countries. I’ve decided I need a vacation to Costa Rica. This resort would be lovely. Anyone want to sponsor a foodie/Spanish teacher and her husband’s trip there? Anyone?

9. So, it’s no secret that I’m what’s kindly called “plus size”. This Tumblr blog of all things horrendous in plus size fashion made me laugh far too hard. I mean, seriously, WHY do so many designers think I want to wear a muu-muu with sequins, and shoulder cut outs, and a crochet back, and elastic around the waist, and the most obnoxious print in the world??

10. A while back I asked for suggestions on products to help my usually frizzy hair look more like beachy waves rather than a brillo pad. Someone suggested Miss Jessie’s Pillow Soft Curls and I freaking LOVE it! The company is fantastic and sends out free samples, no questions asked. I need to try a firmer hold product for the summer, so I’m leaning towards the Curly Pudding.

And, because I love you, here are two baby ducklings swimming in a coffee cup.

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I’m a woman obsessed.

No, seriously. It’s very rare when I make the same thing multiple times within a week, let alone within a few days. I’ve eaten this recipe four times in five days.

I happened upon this healthy alfredo sauce recipe over at Pinch of Yum and since I have a thing for all things cheesy and creamy and pasta-y,  I had to try it. The first time, I made way too much sauce, so we used it as the base for a (very unphotogenic) white pizza, then for pasta as a side dish to baked chicken fingers (also unphotogenic). I had to make it again and make it pretty to share with you all.

Yeah, I’m pleased with that one. It’s pretty enough. I used an interpretation of the original recipe, whole grain pasta, loads of fresh baby tomatoes, and tons of fresh basil to make this a beautiful, delicious, and super-healthy meal. By my calculations, each serving WITH the pasta was only 386 calories and 8 grams of fat. Not bad for something that tastes remarkably like restaurant alfredo.

I mean, seriously, this is alfredo sauce made with flipping CAULIFLOWER. Each serving of sauce has half a serving of vegetables in it. I swear, if I hadn’t said that it was cauliflower, or known that it was cauliflower, I absolutely never would’ve guessed.

The recipe for the sauce itself is simple, and the possibilities for uses are endless. It was great on a pizza, I can see it being great on other vegetables, rice, baked in a macaroni and cheese type dish, or seriously, just eaten like a soup. Not that I did that. Nope, not me.

Creamy & Healthy Caprese Pasta

by What’s For Dinner?

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: blender simmer entree low-fat vegetarian cauliflower tomato pasta spring

Ingredients (Serves 5-6)

• 1 large head cauliflower
• 1/2 cup half and half
• 1 1/2 cups milk
• 4 cloves garlic, chopped
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 3/4 cup grated parmesan cheese
• salt & pepper to taste
• 1 pound pasta, cooked and kept hot
• 1 pint grape tomatoes, cut in half
• 6 large basil leaves, chopped

Instructions

Cook the cauliflower until soft.

Heat the butter and olive oil in a large saucepan and add the garlic.

Cook over medium heat until the garlic is soft and translucent, about 6 minutes.

Add the milk, half and half, cauliflower, garlic, salt & pepper to the pitcher of a blender.

Puree until smooth, and return the sauce to the saucepan, simmering slowly for a few minutes.

Add the parmesan cheese and stir well.

Top the pasta with the sauce, then stir in the halved tomatoes and basil.

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While the sauce does indeed taste a little like cauliflower, it’s not overpowering or obvious, and is honestly rather pleasant. The garlic is key too. Make sure to not brown it or overcook it before adding it to the sauce. Fresh ground black pepper added just the right amount of kick, and the sheer taste of summer with the basil and tomatoes finally put me in a Summer state of mind. 

Ok, I’m done with the gratuitous pasta pictures now. I promise. For now. Maybe…

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It’s probably not shocking to any of you that I made a Mexican dish for Cinco de Mayo. I mean, honestly, this should not come to you as a surprise. I make Mexican food any chance I get, so a holiday where it’s expected? Bring it!

You’ve seen tacos al pastor on this blog before, a few times. The photos are horrendous. Consider this a “photo makeover”. And, it’s a much better recipe. When I have a Mexican food craving, the first place I go for a recipe is to Rick Bayless of Frontera Grill and Top Chef Masters fame. So often, restaurant recipes are top secret, and we as diners are left to figure them out on our own. Chef Bayless just puts them out there. Some of the best tacos al pastor I’ve ever had were at Frontera Grill many many years ago, and he generously shares the recipe, plain as day, on his website.

The most interesting part about this taco recipe, at least in my food nerd opinion, is the use of achiote paste, or ground up annatto seeds. This ingredient can be a bit challenging to find, but I was lucky that my local international market has a plethora of packages. (Three Amigos? Anyone?)

The key, I think, is the truly super-hot grill. Sure, the marinade is important, but the same marinade with a not-so-hot grill, or a stovetop preparation would not bring out the delightful flavors present in the dish. I went a little overboard with the fire…

It did the trick though. The meat was perfectly charred and maintained its unique smoky flavor that only al pastor has. Not to mention the fact that it’s the reddest food I’ve ever cooked. Seriously, like, I didn’t know that there were things that were naturally this red. Combine that with the sweet flavor of the diced grilled pineapple and smoky-sweet grilled onions and we’ve got a perfect taco.

Ok, I’ll stop gushing about the recipe and just share it already.

This makes a TON, so it’s really easy to cut the recipe in half, or honestly, just make it all and eat it for days. Or one really really large dinner with a really really large margarita.

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So many of you loved the quote printables last weekend that I decided, what the heck? I’ll make some more! I played around a bit with textures and backgrounds this time, and I’m pretty happy with the results!

The Grateful Dead quote is one of my mom’s favorites, and the background is one of my favorite photos I’ve ever taken.

Just like last week, you can either click on the title to download the PDF, or you can click the picture and download from Flickr. These are yours for personal use; please don’t sell them!

If you have suggestions for next week’s Saturday Freebie, please let me know via email or in the comments.

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Don’t let anyone dull your sparkle

Cooking is like making love: do it well, or don’t do it at all

Just breathe

Once in a while you get shown the light, in the strangest of places if you look at it right

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Ok, ok, I caved, just like I said I wouldn’t. Whatever. I’m a Mexican food addict and have so many delicious Mexican recipes that would be perfect for your Cinco de Mayo celebration!

But first, the Spanish teacher in me needs to give you a brief history lesson on Cinco de Mayo. It is not, as many people think, Mexican Independence Day. That’s September 16th. Cinco de Mayo (the 5th of May, not exactly a creative holiday name) is the celebration of the victory of the small Mexican army over the giant French army in the battle at Puebla during the Mexican Revolutionary War. This battle is often considered “the beginning of the end” of the Mexican Revolutionary War, hence the celebration.

There. Don’t you feel smarter? Now, onto the food:

Tequila Steak Tacos

Crispy Shrimp Tacos

Chicken Mole Negro

Cafe Poca Cosa-Inspired Tamale Pie

Green Chile Pork Stew

Mexican Hot Chocolate Cupcakes

Green Burritos

Fiesta Elote Bowls

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