Oh how I love my wedding ring that was chosen so carefully 20 years ago by my Todd, and oh how happy I am that this DIY Ring Cleaner works! I recently started getting a rash under my ring and it was driving me crazy! It was just underneath the area that my diamond sits and it was red, dry and had itchy little bumps. I had a feeling it was from gunk that had collected under my ring, as on each side of my diamond on the underneath part there are hollow areas in my wedding band. It is the perfect area for grime to accumulate. I was right. After using this DIY Ring Cleaner, I have been rash free.
I wanted to make my own cleaner for several reasons:
I didn’t want to go run an extra errand to pick up store-bought cleaner
Last week was finals week for my 3 teen girls and now they are on fall break. I’ve been off schedule because Thursday and Friday were half days at school for my girls. You will notice my specific goals are repeats from last week because of such a weird, short week.
My oldest 2 girls were gone all weekend at a fall retreat, so it has been pretty quiet around here. I’ve had a bit of down-time and spent some time getting hooked on YouTube videos and organizing my YouTube subscriptions and library. I like watching all kinds of things, from makeup tutorials to “My Weekly Cleaning” & organizing videos. I’m fascinated by how others do life and find it quite motivating to watch.
My girls go back to school on Wednesday so things will get back to normal around here. I love having them home and they needed a break, but normal is always good, too!
Meal Plan — grocery list +5 meals –done!
Rescue My Home — dust, sweep, vacuum, mop, bathrooms — done!
I have been on the hunt for the perfect way to make a hard-boiled egg, and finally think I found something that works for me!
I sheepishly confess I have been purchasing organic, peeled hard-boiled eggs from my local coo-op, at a price that is WAY too high. I do have to say, it was nice to have someone else boil and peel the eggs, but at $2.99 for 4 eggs, it is something that I need to do myself! I remember telling a friend that I paid this for my hard-boiled eggs and she just chuckled at me, and thought it was hilarious that I was willing to pay way too much for something that could so easily be done at home. I knew it was time to change up my method and find something that worked for me.
The method I used to use was this: eggs go in a pan, fill pan with water, turn heat on to boil, once it comes to a boil turn the heat off and set timer for 12 minutes. That SHOULD work, but it didn’t for me. The above method takes an eye on boiling water, making sure to set the timer the minute the water comes to a boil. I am not one that is patient enough to watch for water to boil, so I would either set the timer too late or too early, and my eggs would either be undercooked or overcooked with that dreaded dark ring around the yolk.
My new method is similar, (keep scrolling for detailed instructions) except you bring the water to a boil FIRST, then carefully lower each egg into the boiling water with a large spoon, then immediately set the timer. When the timer goes off, you rinse and soak in cold water until the eggs feel cool to the touch. I like this so much better, as I don’t have to keep an eye on the water and set the timer the minute it boils.
Hard boiled eggs make the perfect protein snack. I love storing them in large mason jars in my refrigerator, the clear glass makes them easy to see and grab, but the jar seals and the oder does not permeate my entire refrigerator.
My girls will grab an egg to have with toast for breakfast, or as a quick afternoon snack. They also love egg salad sandwiches and I recently used it in my favorite chicken salad recipe as one of the ingredients that makes my chicken salad to die for! The other ingredient is sliced grapes…try hard boiled egg and sliced grapes in your favorite chicken salad recipe…you will love it!
How To Make The Perfect Hard-Boiled Egg
Step 1: The Boiling Stage
Put up a pot of water to boil — you’ll need one big enough for water to flow freely around the number of eggs you’ll be cooking. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Lower the heat to maintain a simmer and set a timer for 12 minutes.
Step 2: The Cooling Stage
After 12 minutes, take the pot off the heat, drain the hot water out, place the pot in the sink and run cold water over the eggs until the shells are cold to the touch. Yes, that’s it!
If you plan to shell them to serve and enjoy, tap them gently against the pot (or your sink) once they’re cool — the shells will shatter and slip right off.
Want an easy way to chop your egg into perfect little matchstick-like pieces? Here you go!
I am giddy about this recipe. There is so much about it that I love. I love that it is easy to make, was loved and well received by my family, and is much more healthy than your typical Chicken Alfredo recipe.
Todd and I have been married for 2o years. During our newlywed days, I would make a Chicken Alfredo recipe that I liked to call a “heart attack on a plate.” I remember dishing it out onto our plates, and grease would just ooze out from the pile of pasta. It had a whole stick of butter and a ton of cream and cheese. I remember feeling so full, heavy and just ‘yuck’ after eating it, and I stopped making the recipe once we had children.
I recently stumbled upon this new recipe, a better-for-you version of the typical Chicken Alfredo. It comes from a cookbook called Chia, Quinoa & Kale Oh My! by Cassie Johnston. I immediately noticed it only had 1 tablespoon of butter, that it included a tablespoon of heart-healthy olive oil, and used just a 1/2 cup of whole yogurt instead of cream.
I knew that I could get wonderful organic greek yogurt from Trader Joes, and grabbed some while I was there along with their shaved parmesan cheese. You can use grated part cheese for this recipe, but I often buy this shaved parm (see photo above) to top my lunch salads, so that is what I used.
All of these healthful ingredients make for a very healthful chicken alfredo recipe. I had high hopes as I made it, and let me tell you…I was not disappointed.
It is hard to tell from these photos, as they were taken the following day when I heated the chicken alfredo up for my lunch, but this alfredo was so very creamy! We did not miss all the extra butter, cream and cheese that most alfredo recipes use, and we felt full and satisfied instead of sick and heavy after eating it.
It was very well received by my family and I was asked to put this recipe into our regular rotation. My answer? “You bet…no problem!”
The original recipe calls for kale. I kept it plain with hopes to really win my teens over with this recipe, but next time I will add the kale. The process is so simple, you simply put the leaves in the colander before draining the pasta, and they wilt and steam as they are tossed back into the pan with the hot pasta. The book mentions that kale is great in the dish because it “retains some of its “”chew”” and adds a really interesting texture to the pasta.” You can also use fresh spinach for beautiful color and a nutritional boost.
Give this great recipe a try and let me know what you think in the comments!
3/4 cup shredded Parmesan cheese, plus more for garnish
1/2 cup plain full-fat Greek yogurt (I use organic)
2 cups cooked chicken (can use a rotisserie chicken, I make my own)
Kale or spinach leaves, optional
Cook the pasta according to package directions. If using kale or spinach, place the leaves in a colander and drain the pasta over the leaves. Return both leaves and pasta to the cooking pot off the heat, reserving about 1/2 cup of the pasta-cooking water. The steam from the pasta will continue to wilt the greens. Set aside.
Meanwhile, while pasta is cooking, melt the butter and olive oil in a medium-size saucepan over medium heat. Add the garlic and cook until tender and fragrant, about 4 minutes. Add the chicken broth and bring to a boil.
In a small bowl, whisk together the water and cornstarch or arrowroot. Add the mixture to the chicken broth, lower the heat and simmer for 5-7 minutes, or until the sauce is thickened. Turn off the heat, slide the pot over to a cool burner, and whisk in the 3/4 cup of shredded Parmesan until melted. Let rest 5 minutes, then whisk in the Greek yogurt (if you do it before it’s cooled down a little, the yogurt will turn grainy). Season to taste with salt and pepper.
Pout the sauce into the pot of pasta and greens and toss to coat, adding in some of the reserved pasta water if the mixture is too dry. Plate and top with the chopped chicken and additional shredded Parmesan.
It has been a week of slow around here, and I LOVED IT. I had a cold settle in my chest which turned into pneumonia, and honestly that was pretty miserable, but once I saw the Dr. and got on treatment I quickly turned a corner. Once the coughing slowed, I was able to enjoy the forced slowing of life as my lungs healed. It brought back memories of getting pleurisy after one of my reconstruction surgeries. Remembering brings on a deep thankfulness to God for life, and all that He has brought this ol’ body of mine through. I’m so, so thankful for continued health.
Forced slowness brought on time to journal, read, & rest. I also enjoyed bit of reality television and fun YouTube video watching, while sipping on Immunity Hot Lemonade. I tried to steer clear of Facebook and all things political, except for quick highlights as I need to be informed. I just wanted to keep the slowness of life and thought, and politics can get my head and heart spinning.
All I know? God is in control and holds it all.
Meal Plan — grocery list +5 meals — DONE!
Rescue My Home — dust, sweep, vacuum, mop, bathrooms — DONE!