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March Round Up

Better late than never right?

2. $5/person/week grocery challenge- I did not track how much meals cost this month. But I will be starting again for april.

3. Homestead skill a month challenge- March was a success. I made sourdough bread and it turned out great. Very time consuming but very yummy.
I also made homemade laundry soap. We love it! Each time I use it, it keeps getting better and better!
For April I will be organizing my recipe binder into tried and true recipes and beginning a “to try” folder. If they pass the test they can move onto the binder.

4. 2010 homemade Christmas- I want and all homemade Christmas for 2010. I will be documenting my journey.

5. Fling 2010 Things in 2010 Challenge- My total so far this year is

6. 2010 sewing challenge- I never sew much in the warmer months. But I will be spending some time down at my grandma’s house so that we can make a quilt together. This won’t be for a few months though.

7. 2010 needle arts challenge- I have picked up embroidery again.. I can’t resist all the cute patterns on blogland… so more projects here I come ☺

8. pantry freezer challenge- This has gone very well. I haven’t spent hardly anything on groceries. About $80. This will last us a few months I’m guessing, other than milk..I will be cleaning out the freezers today so I will have a better guesstimate on Monday menu plan.

9. 20 wishes challenge- still working on #15


  1. Keep working on your challenges. I know you can do it. Keep up the good work. HAVE A FAB DAY!!!

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Broccoli Cheddar Chicken Braid

Source: via Brandi on Pinterest


2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
fresh rosemary

Preheat oven to 375 degrees F
On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise
Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 28 – 30 minutes until golden brown.

How perfect does this sound for an easy Friday night din…

Menu Plan Monday 1.23.12

MondayBreakfast- cerealLunch- ravioli and olive garden potatoesDinner- chicken pot pie (in freezer)
TuesdayBreakfast- yogurtLunch- Chef saladDinner- ham and cheese omeletsRice pudding
WednesdayBreakfast- cerealLunch- chef saladDinner- Pocatello for test
ThursdayBreakfast- yogurtLunch- chef saladDinner-taco salad
FridayBreakfast- cerealLunch- chef saladDinner- cauliflower pizza
SaturdayBreakfast- cerealLunch- saladDinner- spaghetti
SundayBreakfast- egg and wafflesDinner- rotissiere roast
Check out a ton of other Menu planning ideas here.