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Looking for a cute, clever feeding set that’s not from Wal-Mart?
This “Feeding on the Go” set is perfect when you are out and about! Set includes an adorable bib and a wet bag for storing feeding supplies.
The wet bag features 100% cotton fabric from David Walker’s robots and rockets line that has been quilted creating a unique patchwork look. It is lined with a water resistant fabric (PUL). Store the bib, baby food and utensil in the bag until feeding time then after your baby is done eating replace the soiled items in the wet bag. Keeps your diaper tote nice and clean! Best of all it’s reusable…a great alternative to using a plastic baggie to do the job! Bag measures 7 1/2 x 7 1/2 and seals with a hook and loop closure.
The bib features 100% cotton striped fabric that is backed with a soft and absorbent terry cloth. A robot and rocket applique has been sewn to the bib. The edges of these appliques will fray after washing giving them lots of character! A pearl snap closure secures the bib in place. Measures 12×9 1/4 (Measurements taken at top of bib at snap and at widest point of bib).
Best part? Only $12.50! Visit and shop here.
I just made a delicious soup (really, like 15 minutes ago!) for my family of 5, and I wanted to escape to my blog for a minute and share it with you!
Sweet basil, parsley, and oregano flavor this steaming, hearty bean soup.
32 oz. (one big box) Natural Chicken Stock
30 oz. (2 cans) Whole Pinto Beans
30 oz. (2 cans) White Beans (can mix Great Northern + other white varieties)
1 lb. Ground Beef
8 oz. (1 small can) Tomato Sauce
1 Whole Diced Sweet Onion
Sweet Basil, Oregano, Parsley (to taste; more Basil and Oregano than Parsley), and 1 clove minced Garlic
Brown the ground beef over medium-high heat in a large pot. Dice and add the onion to the pot, and cook until entirely heated throughout. Mince the garlic and combine with beef/onion mixture. Pour the tomato sauce into the large pot and mix; then reduce heat to medium.
Pour the chicken stock into the pot. Add each can of beans (do not worry about rinsing, just drain), and mix with a large spoon.
As the soup is warming, add a couple dashes of basil and oregano. Also, add a small dash of parsley.
Continue heating to desired temperature. Soup can be served immediately, or simmer it a bit longer for softer beans and fuller flavor. Serve with crusty baguette and a wedge of iceburg lettuce with light dressing.
Yields: 6-8 servings
Time to make: 30 minutes (yay!)
This 8×10 professional fine art print was designed by the talented artist, Claudiabegins. It is printed with a white border, ready for framing.
I discovered an easy, healthy way to make homemade potato chips! Here’s the recipe:
- 2 or 3 Medium Russet Potatoes
- Margarine
- Chopped + Dried Basil Leaves
Preheat the oven to 350 degrees, and also pop in the baking sheet on the middle rack. Wash the potatoes thoroughly and peel. Slice width-wise into golden dollar sized pieces. Remove the baking sheet from the oven (careful — it’s hot!) and set down on the cooktop. Spread a thin layer of margarine over each side of the potato slices, and lay them on the cookie sheet. Sprinkle basil over the potatoes (a small pinch per slice) and use a potholder to return the baking sheet to the oven. Bake at 350 degrees, and turn the sheet 90 degrees after about 15-20 minutes. Continue baking until the chips are golden brown (some of the smaller ones may be darker; that’s OK.
Yum… enjoy!
Welcome to the Burgundy District studio! Here you’ll find stories from a small crafting/design studio, featured profiles of various designers and artists, and the occasional original recipe from my kitchen!
I cannot wait to begin this journey with you. See the profile for more information. Say hello before you leave to let me know you stopped by… I’d love to hear from you.
