Hey everybody! I know I have been a little incommunicado for the past…you know…two years (lol) but more binder covers are on there way within the next week! Like always they will be 100% free so keep your eyes out!
Thanks for all the kind comments!
-your friend, Hope
I know it’s taken a long time to get here, but I personally think the wait was worth it! Check out my new planner!2014 Planner Blank
I printed mine at Staples on Off-White Paper and it is absolutely gorgeous! (And on $15!!!!)
I know it has been a long time since my last post, but I have been a little bit busy. I got a job at Hobby Lobby (YAY!) I wasn’t really expecting to get a job this early, but I did, and that’s great! Along with that I have moved into my dorm room (it just makes since, otherwise I would have a commute of over an hour).
Other than all of that, I am also gearing up for school starting in just a few weeks. So, something most people around me know is that back to school time is my absolute favorite time of year. I LOVE school supplies. Pens, pencils, notebooks, binders, folders, post-its, all of it! I go gaga! So my most recent creations are binder covers. I like my binders to be both cute and practical. (Note the patterns are not mine, I got them from Vera Bradley and Lilly Pulitzer.) I hope you like them, and let me know what you think!
NOTE: I will also be coming out with a version with a scalloped circle, so keep an eye out.
To write in whatever title you want, after saving the jpeg, open in Picasa (or gimp or any other photo editing software) and use some fun fonts! P.S. There are TONS of cute free fonts out there, so go download some to use in this project!
So, thanks to one of my wonderful readers, I have made a new version of my menu planners. I think these are super cute, and would be great to laminate a use wet/dry erase markers with (Angela’s idea) to be more green! Let me know what you think!
Menu planners Landscape Menu Planners Portrait
I have included black and white versions, and different styles, so check out the PDF’s above and enjoy!
You can see my previous post on meal planning here: https://happilyhope.wordpress.com/2013/06/13/menu-planning/
Check it out!
So, I know it’s been a few weeks since I posted, but it’s summer time and I have been traveling like a mad woman! However, I am finally home and have time to continue working towards moving to college in the fall.
I’ve see a lot of different cleaning lists out there, but I have’t found one that I LOVED for college. So, I put together a few different lists, and came up with this one:
So, at my school, we can’t have microwaves or anything in our rooms, only a hot water pot, which is why I don’t have cleaning kitchen appliances on my list. I hope this helps all you guys going to college in the Fall! (I know I am more likely to clean if I have a plan!)
Have you seen these “Egg cups” on Pinterest?
it’s okay if you haven’t, because you are about to hear all about them. I love these so much. They are easy to do for a large group, and are seriously delicious. They also make for SUPER easy breakfast sandwiches. As an extra bonus, they are only 100 calories each! If you haven’t decided to try them by now, I don’t know what to say to convince you. I make it a little differently than Lindsay over at thesimpledelights.com (but props to her for posting the idea!)
Egg Cups (for 12)
- 12 Eggs
- 12 Slices of Thin Deli Ham (or any lunch meat) [could even use bacon or cooked sausage]
- 1/2 c. Shredded Cheese (I just use whatever we have around the house, it’s usually Colby jack or Mexican blend)
- Cajun Seasoning (or Salt and Pepper)
- Preheat oven to 400*F, and spray a muffin tin with nonstick cooking spray.
- Lay one slice of meat in each hole (don’t worry about trying to make it perfect, once you fill them, they will conform to the muffin holes).
- Add in any veggies you might want (I choose not to, but if you like tomatoes, onions, mushrooms, and cooked spinach, you might add those.
- Crack one egg into each muffin tin, sprinkle with Cajun seasoning (I use this instead of plain salt and pepper because it has more flavor) and top with cheese.
- Bake the eggs for about 14 minutes (you’re looking for the white and yolk to be done, but not hard)
- Remove from pan and enjoy!
NOTE: These can be both frozen and refrigerated for later use. I am not sure how long they last in either place because they never last long enough for me to see if they go bad!
I hope you love it! Let me know if you have any tips!