where is k?

Consider K on vacation...

Will catch up with peeps at the end of August.

beach pillows

This terry pillow case is totally my happy today. Well actually its my happy every weekend at the pool...

Inflatable pillows make lounging at the beach even more relaxing, and they're easy to tuck into a tote. Make a terry cloth slipcover, and the plastic pillows will feel soft and dry, not hot and sticky.

It's easy and you don't even need a sewing machine!

To cover a 14-inch square pillow, you'll need a 15-inch square case. Cut a 32 1/2-by-16-inch rectangle from a towel, using a finished edge for one of the short sides. Finish other short side with a 1/2-inch hem. Place fabric wrong side down, with hemmed edge on right. Fold over left edge 7 1/2 inches toward center. Fold over right edge 9 1/2 inches toward center (it should overlap left edge by 2 inches). Pin, and stitch along open sides. Turn the cover right side out, and insert the inflated pillow.

If your not feeling crafty you should check out Bed Bath and Beyond for this great bath and spa pillow.

today's happy...

the jk wedding entrance dance. enjoy!

picnic prep

Everyone knows cooking and eating outside immeasurably enhances the taste of the food. But if you're away from your backyard, a successful cookout requires preparation. When packing your bag or picnic basket for a cookout, be sure to include eating utensils, a corkscrew, and serving utensils such as spoons, spatulas, tongs, a marinade brush, a carving fork, a serving knife, and wooden skewers.

You'll also want to pack a small zipper pouch with small items such as matches, toothpicks, and extra resealable bags; reserve a few bags to transport salt and pepper. It's also important not to be caught without items such as a potholder, a cutting board, enamelware plates and cups, extra bowls for mixing, a serving platter, and cloth napkins, as well as a portable grill and an insulated cooler bag.

Check out these fun finds... The beach bag, blanket, tablecloth, sunbrella, flatware, and grill set.

camp food for the soul (continued)

Grilled Corn on the Cob

10 ears fresh corn with husks
1 cup mayonnaise
2 cup shredded Parmesan cheese
2 tablespoon chili powder
2 teaspoon salt
2 teaspoon ground black pepper

1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed. Set grill to medium/high.

2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.

3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes. (Some kernels will begin to char and pop.) Serve immediately.

Turkey Burgers (I don't do the red meat burgers... sorry)

3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)
2 teaspoons fresh lemon juice (optional)

1. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.

2. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side. Meanwhile, place the burger buns on the grill and brush with the remaining oil. Grill until golden brown and crisp, about 1 1/2 minutes.

3. Top burgers with the lettuce leaves and tomato. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.

How bout an upgrade? For some extra zing, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the buns from the grill.

camp food for the soul...

Fresh Onion Chip Dip...

The chilling time for this fresh-onion dip is an advantage because it helps the flavors blend-and it means you can make it up to a day ahead and tuck it in the cooler. Serve it with sea-salt-and-vinegar potato chips, root-vegetable chips, and/or veggie dippers.

Prep: 15 minutes Cool: 20 minutes Chill: 1 to 24 hours
1 1/2 cups chopped sweet onion (such as Vidalia)
2 Tbsp. butter1 8-oz. carton dairy sour cream
1/4 tsp. celery salt or garlic salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. cayenne pepper
4 tsp. snipped fresh chives
Milk (optional)
Snipped fresh chives and coarsely ground black pepper (optional)

1. In a medium skillet cook onion in butter about 5 minutes or until tender. Cool.

2. In a blender or food processor combine cooked onion mixture, sour cream, celery salt, 1⁄4 teaspoon black pepper, and cayenne pepper. Cover and blend or process until nearly smooth. Transfer to a small bowl or totable storage container. Stir in 4 teaspoons chives. Cover and chill for 1 to 24 hours.

3. Before serving, stir in milk, 1 teaspoon at a time, as necessary to thin dip to dipping consistency. Sprinkle with additional chives and black pepper, if desired. Makes 1 1/2 cups.

saucepan baked beans...

1 16-oz. can pork and beans in tomato sauce
1 15-oz. can navy or Great Northern beans, rinsed and drained
1/4 cup ketchup 2 Tbsp. maple syrup or packed brown sugar
2 tsp. dry mustard
2 slices bacon, crisp-cooked and crumbled
1. In a medium saucepan, combine pork and beans, navy beans, ketchup, maple syrup, and dry mustard. Bring mixture to boiling on grill side burner over medium heat; reduce heat. Simmer, uncovered, about 10 minutes or until mixture reaches desired consistency, stirring frequently. Top with bacon. Makes about six servings.

A yum start to my outdoor inspired menu!

More tomorrow!!

be one with nature...

I'm dedicating this week to camping and the great outdoors...

I have had this thing with camping lately. Have no idea where it's coming from, especially since I have never been camping. But it sounds like a good time. I just need to convince someone...

So maybe you can't get a away but you have access to a grill! Is it my imagination, or does everything taste better outdoors?!

My outdoor-inspired week is simple but special, and designed to get everyone involved. Whether you're on a weekend retreat or enjoying your own backyard, you'll have time to savor some great food, the great outdoors-and most of all, the moment.

create your own sleeping porch...

Imagine the rustling wind singing you to sleep. Now, imagine your indoor plumbing lies only steps away. What's not to love about a sleeping porch? I'd love to have one...

The sounds of nature, such as rainfall and wind, work like white noise, calming the mind. It's easy and inexpensive to transform a typical porch into a nocturnal nest. Purchase a folding cot from a camping supply store, and dress it with comfortable bed linens. Add a side table and a lamp for reading.

Sleeping porches first gained popularity at the turn of the 20th century. Many people believed that fresh air helped sufferers of tuberculosis, a respiratory system illness that was the leading cause of death at that time in our country's history. Health experts then also touted the benefits of fresh air for avoiding other illnesses.

While sleeping in fresh air may not be the medical cure-all people once believed it to be, it's still a great way to unwind, relieve stress, and improve sleep.

collect thermoses...

We've all used them. The thermos changed the way people transported their hot and cold liquids to work, school, or a picnic. I carried mine to school in a plastic lunch box that sported strawberry shortcake...

Colorful thermoses in whimsical patterns, geometrics, and plaids are the most attractive for collectors. Vintage examples include inserts made of mercury glass, pottery, or metal. In the 1950s, the American Thermos Co. produced a Polly Red Top -- a stopper for its 10-ounce Thermos. The manufacturer's name and date is usually found on the body. Thermos prices have risen to $15 for a 1950s quart-size Thermos and $25 for a gallon-size bottle.

Making S'mores...

Did you know the S'more was introduced by the Girl Scouts in 1927? One is never enough...

If a toasted gooey-on-the-inside, crispy-on-the-outside marshmallow sandwiched between melting milk chocolate and flaky graham crackers gets you reminiscing about your camp days, make s'mores.

Try personalizing your s'more with a banana slice, Reese's Peanut Butter Cup, Nutella, or Peppermint Patty in place of the chocolate.

Toasting marshmallows indoors? Set stovetop burner on low heat, place your marshmallow on a metal skewer, and toast to golden brown. Or place the s'mores (without the top cracker) in a 350°F oven for two to three minutes; remove and top with graham cracker.

Not feeling so creative? Check out these cool kits from Laura's Candy, and Cozi.