Pumpkin Apple Muffins w/ Raisins and Walnuts

Good morning, all, and happy Saturday! I hope you will enjoy a few of these muffins with a nice big mug of coffee, a fall-scented candle, and a juicy book. Fluffy blankets recommended!

Pumpkin Apple Muffins with Raisins and Walnuts
Pumpkin Apple Muffins with Raisins and Walnuts
Pumpkin Apple Muffins w/ Raisins and Walnuts
Recipe Type: Muffin
Cuisine: Breakfast, Brunch
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A fall-inspired muffin recipe with just the right balance of salty and sweet.
Ingredients
  • 2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1 tsp nutmeg
  • 1 can unsweetened pumpkin puree (15 ounces)
  • 1 cup vanilla greek yogurt
  • 1/2 cup applesauce
  • 3/4 stick unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1 apple, diced
  • 1 cup walnuts
  • 1 cup raisins
Instructions
  1. Preheat oven to 350. Spray a muffin pan with cooking spray or line with cupcake liners.
  2. In a large bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
  3. In a separate bowl add the pumpkin, yogurt, applesauce, butter, vanilla, eggs, and brown sugar, and whisk to combine. Add wet ingredients to dry and stir to combine. Fold in apple, walnuts and raisins.
  4. Pour batter into muffin tin and bake for 20-25 minutes, until a toothpick comes out clean.
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Pumpkin Apple Muffins with Raisins and Walnuts

Easy Citrus Salmon & Southern Succotash Salad

A very special thanks to Land & Sea for sponsoring this post! 

Ben’s dad sent us this amazing cut of salmon, in addition to some pieces of individually portioned steaks a few months back, and I am embarrassed to say that the salmon has been in our freezer ever since! I can’t believe that I waited this long to do something with it… I supposed you could say I was waiting for the “perfect time” to amaze you all with my recipe-age and come up with some new and exciting.

The thing is, this salmon was so high-quality, I didn’t need to come up with anything new or exciting! I decided to let it speak for itself and keep it easy with a simple marinade. I absolutely adore salmon, so why try to make it something else? I used the Rub with Love seasoning that Ben and I got in Seattle on our honeymoon (was that really over three years ago already!?), and added a drizzle of olive oil, lemon juice, and fresh orange slices. That’s it! I love that salmon bakes in the oven so darn fast, too, so by the time I went upstairs and took a quick bath and got back down, the timer was just about to go off and the fish was perfectly flaky.

Easy Citrus Salmon & Southern Succotash Salad

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Easy Citrus Salmon & Southern Succotash Salad

I served the fish with an easy, throw-together Succotash Salad recipe that I literally had all the ingredients for in my freezer already, some crumbled feta, and cooked quinoa. Plus more oranges! I love the citrusy and smoky flavor from the combination of all these ingredients!

Enjoy!

Easy Citrus Salmon & Southern Succotash Salad
Recipe Type: Healthy, Fish
Cuisine: Southern, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4
You will LOVE this simple salmon and succotash recipe that comes together in less than 30 minutes!
Ingredients
  • For the Succotash:
  • 1 cup frozen corn
  • 2 cups frozen okra
  • 1 cup frozen lima beans
  • 1 can diced tomatoes and juice
  • 1/2 cup red onion, diced
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • salt and pepper, to taste
  • For the Salmon:
  • 1 12-16 oz. salmon fillet, thawed (if from frozen)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and pepper, to taste
  • Seasoning of your choice (optional- I used the “Rub with Love” seasoning we got on our honeymoon three years ago!)
  • 1 sliced orange, cut lengthwise into thin rings
  • Quinoa or grain of choice (barley would also work well!)
  • Feta cheese
Instructions
  1. In a medium saucepan, combine all ingredients and heat on low until ready to serve (yes, it’s that easy!). You can also mix them all together in a bowl and let them sit in the fridge until you’re ready to plate up the salmon- then just microwave or heat on the stove before serving!
  2. Preheat oven to 425 deg. Cut salmon into 4 individual portions.
  3. Place salmon on a foil lined pan sprayed with cooking spray.
  4. Drizzle salmon with olive oil and lemon juice, followed by salt and pepper and any seasoning you’re using. Top with orange slices (I squeezed a little of the juice onto the fish too).
  5. Bake at 425 for 20 minutes or until fish flakes easily with a fork.
  6. Serve with succotash, quinoa (or grain of choice), and feta.
Southern Succotash
Southern Succotash
Thawed Salmon Fillets with Marinade
Thawed Salmon Fillets with Marinade
Ready to Serve!
Ready to Serve!

Have a great week!

Pumpkin Ricotta Stuffed Shells

It’s that time of the year when pumpkin is EVERYWHERE. Seriously. I’ve considered taking photos of all of the random places I see pumpkin-flavored things these days- Starbucks, the grocery store, cosmetic stores, candle shops, clothing stores, the list goes on and on! I don’t know what gets people so crazed about pumpkin. Maybe because it signifies the start of fall and that cozy, crisp feeling (although I think that’s out the window ever since Starbucks brought back the Pumpkin Spice Latte in like, July).

I am MUCH more of a sweet potato person (can I get an amen?) but I can get on the pumpkin bandwagon too, I guess. Just to be social.

Pumpkin Ricotta Stuffed Shells
Pumpkin Ricotta Stuffed Shells

This recipe is a bit different from the ones I usually post. Noah Ben and I have had about 40 straight days of rain here and we’ve been craving all things comfort. Chicken casserole and split pea soup have been staples in our house for the last week or so. Gone are the days of Lentil Curry Salad and Heirloom Tomato & Summer Squash, my friends. But it’s ok. Life will go on!

In other news… I saved this little guy from getting run over by crazy bikers like me this morning during my long ride. Poor little guy must’ve been washed up onto the trail by all this rain we’ve had! I snapped my shot and then very gently moved him into the leaves on the side of the trail. Stay safe, little turtle! Seriously though, isn’t he beautiful?

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Anyway, these Pumpkin Ricotta Stuffed Shells are satisfying enough so that you can indulge with just a few and not feel like you’ve broken the calorie bank (just don’t get three Pumpkin Spice Lattes beforehand!). They’re cheesy, gooey, slightly sweet, and perfectly sized for easy portion control! I had four of the shells with a big spinach and green pea salad on the side, and I was completely satisfied. They are also freezable for those of you cooking for one or two, so you can save half of them for later and still have leftovers for the week ahead.

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Pumpkin Ricotta Stuffed Shells w/ Spinach Salad
Pumpkin Ricotta Stuffed Shells
Recipe Type: Pasta, Comfort Food, Fall
Cuisine: Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
This gooey, cheesy, slightly sweet but savory pasta is sure to satisfy your comfort food cravings for those rainy fall nights you’re happy to stay inside and enjoy #allthepumpkin! Happy Fall!
Ingredients
  • 1 box jumbo pasta shells
  • 1 can pureed pumpkin (not pumpkin pie filling)
  • 1 16 oz. package frozen cut leaf spinach, thawed
  • 1 32 oz. carton of ricotta cheese
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • dash of cayenne pepper
  • salt and pepper, to taste
  • 2 tbsp milk
  • 1 egg, beaten
  • 1½ cup shredded mozzarella cheese
  • 1 jar good Alfredo sauce
Instructions
  1. Preheat oven to 350 deg.
  2. Cook shells according to package directions, but 2-3 min less for al dente. Drain well and allow to cool completely, separating shells out on wax paper to avoid sticking.
  3. In a large bowl, combine pumpkin, spinach, ricotta, sugar, cinnamon, nutmeg, cayenne papper, salt and pepper, and egg. Stir to combine well.
  4. When cool enough to handle, spoon about 2 tbsp of filling into each shell. (I’ve found that it helps to “squeeze” the shell open first with your thumb and index finger and fill with the other hand!).
  5. Spread 1/2 alfredo sauce in the bottom of a sprayed 9×13 casserole dish. Add milk to the rest of the sauce and shake to combine.
  6. Place shells side-by-side (they’ll be snug!) in the casserole dish and drizzle with remaining sauce. Top with mozzarella cheese.
  7. Bake, covered with foil, for 30 min. Uncover and bake for 15 more minutes until cheese is bubbly.
  8. Serve with a big green salad!

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Happy tummy! Hope you had a cozy fall weekend!

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

Greetings, and happy Friday! It’s been a whirlwind of a week! I feel like this time of year, right after back-to-school, when it’s darker out in the morning and pumpkin-spice themed things start popping up EVERY.WHERE., things just get so crazy! Between work, small groups starting again, and arranging travel plans for the holiday season, could there just be like, two more hours in the day?

Alas. There never are.

Which is why it’s so important to have recipes like THIS one up your sleeve! I’ve made a twist on this before (try my Chickpea Lentil Power Salad) but this time I used different beans, herbs and veggies. It always makes way more than I intended to… which is good in a way, because that means Ben and I can eat some today, bring some for lunch tomorrow, and use to supplement our meals all week (and then freeze some, give some away, and look- there’s still a ton left- why not just feed the dog, too?). But seriously. The trouble is real.

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

 

I love the combination of the curry powder (Fun fact: when I was writing this post I forgot to add curry powder into the ingredients list! It would’ve been pretty disappointing for everyone who read the title of this post to make this and not taste ANY curry!) with lemon and parsley. Plus, this recipe is loaded with staying power from lentils and white beans. I added roasted broccoli, cauliflower, beets, sweet potatoes, and mushrooms as well, with some fresh grape tomatoes. Brussels sprouts were also involved, but kept separately for my brussels sprouts hater of a husband. But I still love him. Which is why they are kept safely in a separate container and tucked away in the fridge for me to hide in his salad enjoy in mine whenever I want.

Anyway, here’s the recipe. Hope you enjoy it (for weeks!) 🙂

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Middle Eastern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16-20
Enjoy this power-packed salad as a main dish or a side. It goes great with spinach, feta, and pita bread! Also, a token dollop of Greek yogurt.
Ingredients
  • 1 cup lentils
  • 1 sweet potato, cubed into small pieces
  • zest of one lemon
  • juice of one lemon
  • 1 tbsp minced garlic
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 1/3 cup olive oil
  • 2 cans white beans, rinsed and drained
  • 1 can cut beets, rinsed and drained
  • broccoli and cauliflower florets, chopped roughly (about 2 cups)
  • 1 cup sliced mushrooms
  • 1/2 red onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 bunch Italian parsley, chopped
  • feta and spinach, for serving (optional)
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare lentils according to package instructions, until al dente.
  3. Steam potatoes in a steamer basket over lentils while they’re cooking.
  4. Whisk together ingredients for vinaigrette (lemon zest through olive oil).
  5. Combine the white beans, beets, broccoli/cauliflower, and mushrooms. Add the sweet potatoes (they should be almost cooked through). When oven is preheated, pour half of the vinaigrette over the vegetables and spread on a Silpat- lined baking sheet. Cook 20-25 minutes or until tender.
  6. Meanwhile, in a large bowl, mix together lentils, red onion, tomatoes, and parsley. When veggies are done, allow to cool about 5 minutes and then combine with the lentil mixture. Drizzle remaining vinaigrette over the top and toss.
  7. Top with feta and serve over spinach, with a spoonful of Greek yogurt!
Have a great weekend!
Have a great weekend!

Fresh Corn & Tomato Basil Tortellini Salad

I REFUSE to admit that summer is almost over. Just because today is the 1st of September, there are still a ton of signs of summer around. Starting with the heat. I took Samoa for a walk tonight and despite the fact that it was past 7, I still came back drenched in sweat. The humidity here, y’all!

Heat aside, there are still a bounty of fresh veggies at the farmers’ market and grocery store, and I took advantage by making this super easy tortellini salad with some fresh corn, tomatoes, and basil from our herb garden. I tossed it with a bit of spinach, parmesan cheese, and homemade vinaigrette and called it a day. It was the perfect light supper for me, served with my leftover fish from Bleu Olive. Ben got steak. 🙂

Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Recipe Type: Salad, Pasta
Cuisine: Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
This easy, throw-together salad comes together in minutes. The longest step is waiting for the tortellini to cook! Toss it with a simple vinaigrette and call it a day.
Ingredients
  • 1 package tortellini (I used DeLallo Ricotta and Spinach)
  • 1 cup cherry tomatoes, halved
  • corn from 2 fresh ears (about 3/4 cup)
  • 1/2 cup fresh or frozen peas
  • 1/4 cup red onion, chopped
  • sliced or spiralized zucchini (about 1 cup)
  • 2 cups fresh baby spinach
  • 1/2 cup chopped fresh basil
  • For the vinaigrette:
  • 1/4 cup olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • pinch of red pepper flakes
  • salt and pepper, to taste
  • parmesan cheese, to taste
Instructions
  1. Cook tortellini according to package directions, about 13 minutes or until al dente. Drain in a colander.
  2. In a large bowl, combine remaining vegetable ingredients (except vinaigrette). Add the pasta and toss.
  3. Whisk together ingredients for the vinaigrette. I used a mason jar to shake, shake, shake it up. Spoon over the salad and lightly toss. Serve with grated parmesan cheese and more spinach, if desired.

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Enjoy the last of summer’s best!

DIY Antique Wood Pallet Clock!

Hey, ya’ll! I’m kind of going out on a limb here and coming to you today with a new type of post- a DIY craft project! 

I built a clock! (Yes, Dad, it actually does tell time).

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Let me just start by saying that no, this clock is not edible. That would be silly. Hence all of my Instagram hashtags “#clairetastesexceptnot” (many of you told me you did a double take when you were reading that one… whoops!) So no, this clock is not food-related, and it is not sex-related.

But it is pretty darn awesome, and I’m proud of it! I’ve named it “Ol’ Eli,” which you’ll understand why if you keep reading.

I got the idea for this when our flimsy little Target clock stopped working. It seemed like we were constantly changing the batteries and turning the hands to keep it accurate, and then people would come over and tell us that our clock wasn’t right. Once a neighbor of ours even came to say hi and the first thing she said from the door threshold was “Your clock is wrong.”

“Yes, we know,” we would respond embarrassedly. I wanted to add something like, “I actually like it that way.” But no, no I did not.

So I went looking on Pinterest for DIY clock ideas. I had no idea that it would turn into this! The inspiration came originally from Liz Marie Blog, and I thought it was just the cutest thing ever. A clock made out of one of the circular sides of an old wire spool pallet? Simple, right?

And so was born my summer project!

Step 1. Preparing the pallet.

First, I had to find an old wire spool pallet. I called around to about twelve different electricians in the area, and none of them had one lying around except for Harris Bros Electric in Durham, who had one left! They had been doing some cleaning up shop and said that I was welcome to take it. Super sweet guys there, and they helped roll the spool up to my Jeep and put it in the back. It weighed about 70 lbs and would’ve been tough to do all on my own! The hatchback just barely shut.

Pictured above is the original spool pallet I used. I set to work removing the huge bolts from the side with the better quality wood. I think I chose the hottest day of the summer for this…

In the end, I got all of the screws out except for one, which I waited for Ben to come home so that he could clamp the huge pole to them while I used the wrench on top. I saved the bolts for later.

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Free at last! I sanded down the pallet with an electric sander and coarse, then fine sandpaper (220 grade) and used a vacuum, followed by a microfiber cloth, followed by tack cloth, to get up all the dust from the wood. (No, I didn’t know what tack cloth was before I started this project, either! I think in total I went to Lowe’s like, 6 times for this project. Hate that place.) 😛

Step 2: Tea and Oxidizing Solution Stain

I got the idea for making my own “rustic” stain for the wood from a different DIY blog, The Friendly Home. I loved the idea of a stain that wouldn’t be sending off toxic fumes, especially since I planned to do all this inside. This part was really more of an art project, since depending on the wood you use, you really never know what exact color it will turn! I gave it a whirl and started off by brewing some really strong black tea. The point of the tea is to introduce more tannins into the wood, to make the oxidizing solution (see below) work better. Poor Ben kept thinking it was for drinking, but I warned him that a cup of tea with about 15 teabags probably wouldn’t taste very good.

I painted a thin layer of the tea onto the pallet. (Note that this is the back of the pallet, which I decided to experiment with first before I did the same thing on the back).

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Next, I prepared the oxidizing solution of steel wool and vinegar. I just tore off a big piece of steel wool and stuck it in a jar with a bottle of white vinegar, then let it sit for a few days on the counter, shaking every day or so. The wool won’t completely dissolve, so don’t look for that to happen if you try this. It should bubble like crazy though! Also, I’ve heard that using a jar with a metal lid is important for this step. I don’t know what happens if you don’t, but I decided to follow directions.

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I painted a thin layer on top of the tea when the oxidizing solution was ready. Since this was an experiment, the left-most piece of wood is the part with just oxidizing solution, and the more central strip is tea + oxidizing solution. It’s so interesting to see the difference! This was immediately after painting.

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Below is about 1 minute post-painting…

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And about 10 minutes post painting…

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So neat to watch it change colors!

At this point I was actually thinking, wow, this is super dark and I’m not sure I really want my clock to look like this. The wood had a grayish tint to it and I think I actually told Ben that I thought it was really ugly.

Do not give up! Finish painting the entire pallet. Then, finish with sanding it down a bit with the 220 grade sandpaper. This helped to even out the color and remove some of the gray from it. Make sure to wipe it down with a lint free cloth!

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Step 3. Polywax

The next step in the process was to apply polyurethane wax to help deepen the grain of the wood and give it a warmer tone. This part was fun for me! I did a bit of research and decided on the wax pictured below (yep, back to Lowe’s!). I liked how this type was a wipe-on version, so I wouldn’t need to worry about brush strokes or streaks. I applied it using a lint free cloth and let it dry for a few hours, then applied one more coat.

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Step 4. Clock hands and Centerpiece

I found the clock hands at a Hobby Lobby in Sanford, NC. They needed to be large enough so that they wouldn’t look wimpy on this big clock (did I mention this baby is 32″ in diameter?) and with high enough torque to actually move the hands enough to keep accurate time. I was worried about this, as the clock hands seemed a bit flimsy and I had some trouble assembling them on the motor, but all’s well in the end! Keep reading…

Once I had the clock hands and movement (that’s another name for the motor), I needed something to put in the middle so that you wouldn’t see the ugly clock motor through the gaping hole in the center of the clock. I originally wanted an antique wagon wheel, so I called around to a bunch of antique shops in the area to see if anyone had something like this.

Note to self: when looking for something specific at an antique shop, you probably will never find it. I had to broaden my vision for this since no one had any wheels (except a brass ships’ wheel that was huge and would’ve added about 20 lbs to this clock). I began to look for other circular things with a hole in the middle for the motor to insert. I finally found this piece at Hillsborough Antiques Mall and decided it would do the trick. Plus, I couldn’t turn it down because it was so neat! Any guesses?

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It’s actually a spool from an old cotton gin with the original thread, dating back to the 1800s! (Hence, the name “Ol’ Eli”). So cool! I actually decided I liked the idea of this even better than a wheel, because I was keeping with the spool theme.

I removed one of the sides from the spool (I chose the side with the red paint remnants and a few cracks) and decided not to do anything to the piece to keep it in its original form. I glued the clock motor to the back of it and set it in the center of the clock before assembling the hands.

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Step 5. Bolts 

Remember those metal bots from Step 1? I dug those out again and spray painted them black, then rubbed them a bit with some sandpaper when they were almost dry but not quite. I returned them to their original place on the spool pallet. (Update: I only used four of the six bolts in the end because I liked the look of having two open holes in the middle!)

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Step 6. Numbers

For the numbers, I used these house/mailbox numbers (again from Lowe’s) and sanded them down a little to make them look a little older. I loved the result!

DSC03622.JPG(22)The hardest part of this whole project, and probably because I’m so Type A, was figuring out exactly where to place each of the numbers in order to make sure that 1) they were symmetrical with the others, and 2) the hands would actually point to them when it was a certain time (because after all, clocks do have a purpose, right?). First, I found the key numbers: 3, 6, 9, and 12 and placed them down (I didn’t fasten them quite yet, in case they needed to be adjusted).

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I don’t think this pallet was a perfect circle, nor is it perfectly level, so this was quite the challenge! I waited about two days with the clock battery inserted in order to see exactly where the minute and hour hands would point, and I used that to glue the remaining numbers down one-by-one with hot glue. After I was pleased with the location of all the numbers and the clock was actually telling time correctly, I used drill (yay, power tools!) to drill in the screws that came with the numbers for stability. I found that the hot glue actually wasn’t the most stable and the numbers kept coming loose, so I think the screws were a good choice.

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I cannot tell you how pleased I am with this clock! I had such a blast taking my time with this, and I’m so glad I did take my time. It was so fun to hunt for all the pieces and to learn more about wood-working and tools! I hope you are inspired by my DIY project. Believe me, I am the least crafty person, so if I can manage this, you definitely can too.

Now I’m crossing my fingers that Ol’ Eli will actually work! Only time will tell…

Thanks so much for reading! Happy Tuesday!