I have a gajillion headbands – yellows, pinks, reds, blues. I’m obsessed.
Monique Coleman
A couple of weeks ago I took a look in our bathroom closet and had a “A-HA!” moment.
HBear considers herself a headband collector lol and they are just pushed into the closet and in a complete mess.
So for her birthday I went EVERYWHERE looking for a headband holder. Apparently my daughter is the ONLY headband collector because no one has heard of one or sells any. So I decided to make it!
So actually Ninja made it LOL. We were babysitting JQ while my MIL and my SIL took HBear to the Frozen Dance Showcase. So I got to sit and play with that handsome little man well Ninja worked on the headband holder.
I had emptied an old can of hot chocolate mix and thought it would be perfect. We picked out to wallpaper samples from one of my sample books.
Seriously, go to any of your local paint stores and ask them if they have any old sample books some will give them to you for two dollars, sometimes even for free! Then you have all this amazing print and paper to use for scrapbooking or anything you want!
Ninja did the cutting because he is really good at that kind of stuff.
So we hot glued some ribbon around the top and the bottom and put a stretchy cord in the middle if she wanted to add clips or anything.
I cut out one of the butterflies from another print and glued on the top.
Now she can put all of her hair bows inside 🙂
Last night we had the most amazing chicken pasta! Usually I don’t go through the effort of making my own white sauces… I find them to be even more fattening and the taste is the same(ish), not really but for reals, it takes so much effort LOL
Last night I made a white wine Asiago cream sauce and all I can say is YUM!
Mushroom Asiago Chicken
Adapted from The Midnight Baker
3 chicken breasts
2 cups mushrooms, quartered
2 clove garlic, pressed
1 teaspoon thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tablespoons butter
2 tablespoons olive oil
1 cup heavy cream
1/2 cup shredded asiago cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon cornstarch
6 strips bacon, cooked to crispy
seasoned flour:
1/2 cup flour
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
Cut chicken into serving-sized pieces.
Heat the butter with 1 tablespoon of olive oil in pan over medium heat.
Mix together seasoned flour ingredients in a ziplock bag. Add chicken and toss.
Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side.
Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan,
add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through.
Add the asiago cheese.
Cook, stirring constantly over low heat until cheese melts. Take out 2 tablespoons of sauce and mix it with 1 tablespoon cornstarch. Add back to pan and stir until thickened.
Add chicken back to pan and heat through.
Serve over pasta. Top with bacon.
