A recent trip to Myrtle Beach yielded a bag full of gorgeous sea shells. We were pulling up handfuls of these perfect shells, and all I could think was, "These would make some pretty awesome crafts." So if you have your own collection of seaside souvenirs, take a look at what the girls and I put together, and you might find inspiration for a rainy afternoon craft of your own.
Many shells we found had a small hole in the end, just nature taking its course, I suppose. But nature's imperfections made me think that we could make some cool necklaces for the girls.
First, I wanted to make sure the shells were properly cleaned. I've read that if you don't remove the residue from the ocean (and the little critter that once lived in the shell), it could start to smell. I took a pan, filled it with water and shells, and poured some bleach in there. The ratio of water to bleach is supposed to be 50/50, but that seemed a lot to me. I just poured maybe a 1/4 cup in the large roasting pan that held the shells. Let it sit overnight, and then rinse with some dish soap and water. I've also read you can brighten the shell up by rubbing a little mineral or baby oil on it.
We bought some plastic rope at the craft store, the kind that's used to make braided lanyards. You can use leather or suede cording from the jewelry section, too, which would look nicer. The lanyard cost $0.99 for 10 yards and the jewelry cording cost $3.50 for 3 yards. We were aiming for cheap!
Measure the lanyard around your child's neck, leaving room for extra. We measured about half a yard. Thread the shell onto the lanyard - the kids have a lot of fun with this! After your shell is secure on the lanyard, tie a slip knot on each end. This allows you to easily adjust the necklace and means you don't need any special clasp.
Depending on the cording you choose, you could have a really pretty piece of jewelry, or something quick and fun for the kids to add to their dress up costumes. Either way, it's a nice way to remember a fun family vacation!
We're finishing up another shell project, which I'll feature in a few days.
Showing posts with label Vacations. Show all posts
Showing posts with label Vacations. Show all posts
Friday, July 8, 2011
Thursday, April 21, 2011
Woo-hoo! Wild & Crazy Spring Break '11
The girls and I were fortunate to spend Spring Break with my sister in law and her family at the beach. There are a couple of places that we always have to hit here in Myrtle - the buffet, the pizza arcade, the burger joint right on the beach. We try to cook dinner at the house a couple of times since it's better for the waist line and the wallet. But I don't like to put too much effort into it, because who wants to spend their time in the kitchen on vacation?
Our solution is the slow cooker. Luckily, the condo here has one. But I think it might be worthwhile to stick one in the car if you don't think your vacation home has one. It's a little effort to pack, but gives you more time at the beach. And isn't that why you're there in the first place?
So here's what we made this week:
Crock Pot Shredded BBQ Chicken
4-5 Chicken breasts (fresh or frozen are fine)
12 oz BBQ sauce
1/2 c. Italian dressing
1/4 c. brown sugar
2 Tbsp Worcestershire
2-3 Tbsp dried minced onions
dash of Liquid Smoke--optional
Spray Crock Pot with Pam. Put chicken in and top with other ingredients. Cook 3-4 hours on high (6-8 on low). Shred chicken and return to pot. Sauce appears watery until you put the shredded chicken back in and then it thickens up.
My friend Meg sent this to me and I make it regularly. My husband is a BBQ snob and prefers to spend all weekend smoking a pig out in the driveway. But popping this in at 9 am for a quick meal at 5 has a LOT of value. And it's really tasty, too. We're cooking up some mac & cheese and slicing up a cantaloupe to go with it. I use this for "helping hands" meals, too.
Our solution is the slow cooker. Luckily, the condo here has one. But I think it might be worthwhile to stick one in the car if you don't think your vacation home has one. It's a little effort to pack, but gives you more time at the beach. And isn't that why you're there in the first place?
So here's what we made this week:
Crock Pot Shredded BBQ Chicken
4-5 Chicken breasts (fresh or frozen are fine)
12 oz BBQ sauce
1/2 c. Italian dressing
1/4 c. brown sugar
2 Tbsp Worcestershire
2-3 Tbsp dried minced onions
dash of Liquid Smoke--optional
Spray Crock Pot with Pam. Put chicken in and top with other ingredients. Cook 3-4 hours on high (6-8 on low). Shred chicken and return to pot. Sauce appears watery until you put the shredded chicken back in and then it thickens up.
My friend Meg sent this to me and I make it regularly. My husband is a BBQ snob and prefers to spend all weekend smoking a pig out in the driveway. But popping this in at 9 am for a quick meal at 5 has a LOT of value. And it's really tasty, too. We're cooking up some mac & cheese and slicing up a cantaloupe to go with it. I use this for "helping hands" meals, too.
1 to 2 tablespoons chipotle chili pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, chopped
1 jar (16 oz) Old El Paso® Thick 'n Chunky green chile salsa (I use 2 cans of salsa verde, which is cheaper)
Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chili pepper powder, oil and salt. Rub mixture over pork; place in cooker. Sprinkle with poblano chile. Pour salsa over top.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well. (I shred it directly in the cooker).
Notes:
Use regular chili powder in place of chipotle chili pepper powder for less heat.
The poblano chile is triangle- or heart-shaped, about 2 1/2 to 3 inches across at its widest part and 4 to 5 inches long. It's dark green in color—sometimes almost black—and ranges from mild to hot in flavor.
We LOVE LOVE LOVE this recipe. Serve it with chips and salsa.
I omitted a few ingredients for ease of packing. For the chicken, I skipped the Worcestershire sauce because it wasn't easy to pack and I didn't need a lot. For the tacos, I didn't have a pepper so I skipped that. For both recipes, I brought a bottle of dressing, BBQ sauce, 2 cans of salsa verde, brown sugar (in a plastic bag) and the spices with me.
Cook it up in a plastic slow cooker liner and the clean up is a non-factor, giving you plenty of time to hit the beach after dinner!
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