Showers of good wishes

Saturday we had a couples shower for Bonnie and Andy...I can't believe the wedding is coming up so soon! It was a perfect afternoon- the weather was fantastic, and we partied from about 2pm to 2am...very casual, very low key...very fun...just like my bestest :)

possibly the cutest thing...ever!

an oldie, but goodie

I had to scan an older photo for my Electronic Production class today, and I came across one of me and my 'little' brother at his High School graduation back in June 2002...so I thought I'd share with the class :)

What I'm Working on...Wednesday :)

my newest endeavor in jewelry making...Resin! I'm dying to break open my new Easy Cast epoxy resin and start figuring it out...if only I had the time :P but for now...the resin and the molds are sitting in wait until I can plan a day to play










also, these fun pendants are waiting to be made into necklaces for the upcoming Great Grapes Wine Festival (in Hunt Valley, June 13-14th) I snagged them at the Gem Show last weekend!

Tuesday's Recipe of the Week!

I haven't tried this one yet...but it came to my email today...and it's on my list of meals for next week!

Sautéed Chicken With Corn and Edamame

Photo courtesy of Real Simple.com
find the recipe here!

Ingredients

• 4 ounces sliced bacon
• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large red onion, thinly sliced
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups corn kernels, fresh (from 2 ears) or frozen

Directions

• Heat oven to 400° F.
• In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings.
• Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes.
• Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
• Break the bacon into pieces and add them to the killet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

Mondays Item of the Week!

this week, get free shipping in the shop on your entire order...if one of your purchases is....

the Songbird Necklace!