We love to find new things or interesting takes on ideas,. Here is our five favorite things of the week….
This Succulent Treasure Candy Box is a great gift idea for someone who loves plants.
I have been looking at homemade water fountains for my yard. I have been wanting to buy one but not spend the money. These look like good solutions. My favorite is the teapot one.
This Food Jar would be great for my teenage daughter who does not want hot lunch from the school. She could take her own from home with this jar that keeps food hot for 8 hours.
Here are some Easy Homemade Pest Control Recipes for your gardens.
I have a couple of the these Vintage Caddy Barware sets but ran across this one, loving it would be fun to put on table at a barbecue with ice tea.
In my quest to try recipes representing teams playing in the World Cup. I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.
This is a lovely chicken dish you serve on rice.
Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes.
Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes.
Serve over rice and top with the toasted almonds.
In my quest to try recipes representing teams playing in the World Cup. I found this one for Spain, original recipe is found on Umami Girl.
Spinach Tortellini Soup
This is a light soup that was simple to make.
Heat the olive oil in a soup pot. Add onions, celery, and carrots with salt and stir to coat. Cook 5 minutes, should begin to soften.
Add the broth and bring to boil. Once boiling cover and reduce heat to a simmer. Cook until vegis tender. Add spinach and tortellini. Cook tortellini per package instructions. Add parsley and black pepper.
Serve topped with a little parmesan.
This is perfect for summer. Original recipe found on Half Baked Harvest.
Spicy Corn, Peach and Burrata Salad
Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool.
Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches.
Break the burrata cheese over the salad, drizzle olive oil over salad.