Monthly Archives: July 2010

The Very Hungry Caterpillar

Today’s post can either be called “really late” or “early for planning purposes.”  I prefer the latter, but you can decide on your own 🙂   It’s a photo of my son’s Halloween costume from last year that I made — he LOVES Eric Carle’s book, The Very Caterpillar, so that was the inspiration for the costume (his baby shower theme was books, and the copy of the book that we read almost every day was the guest book.)

Just as an aside — I HAVE a sewing machine and I HAVE sewed in the past, but I do not consider myself a sewer, so this costume is also an almost NO SEW project (I will explain after the picture):

I started with a men’s extra large sweatshirt (dark green), and I bought scraps/pieces of 4 different green fabrics as the stripes (in the book, the caterpillar is all green).  I am sorry to say, but this was more of an ‘eyeball-it’ project than a ‘measure-everything-so-it-is-precise’ project.  Anyway, I cut one of the fabrics to a width that I thought would be good (I knew that I wanted to stuff the stripes so they would be puffy) and then measured the rest from there.  I used stitch-witchery iron-on tape and started at the top and worked my way down.  I then used the stuffing that I had at home to stuff the stripes.  The LITTLE sewing that I did was a quick whip stitch at the end on the side of the stripes so that the batting would not fall out.

All in all, a success!  It lasted through a couple of Halloween parties (including our own) and on Halloween night and still has some trick-or-treating left in it for another kid!  Enjoy!

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This week on “I Heart Faces,” the theme is purple.  I admit, I had to look pretty hard for a photo with a face AND purple in it.   But, I did it!!  I love this picture taken at a water park close to our house.  Enjoy!


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A Braid for Dinner?

I have not had one of the Pampered Chef braids, literally, in YEARS.  You remember these?  The ones that the consultants used to make at EVERY party?  Anyway…I was trying to think of something a little more creative than leftover-ham-and-some-sort-of-vegetable for dinner.  And this definitely fit the bill:

It’s delicious!  I used ham that had been in the freezer, cheddar cheese and red peppers that I had on hand, then used the sauce (mustard, mayo) from this recipe (from

Ham & Cheese Calzone


2   tbsp (30 mL) mayonnaise
2   tsp (10 mL) Dijon mustard
1   cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1   8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2   small onion
8   oz (250 g) Swiss cheese, grated, divided
1   tbsp (15 mL) vegetable oil, divided
2   pkg (13.8 oz/283 g) refrigerated pizza crust
1   oz (30 g) Parmesan cheese, grated


  1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
  2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
  3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 8 servings

I added some garlic, and some parsley — TOTALLY DELISH and a little different!  Enjoy!



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