Let’s get started.
Clean up your wine bottles by removing stickers and rinsing the inside, etc.
Attach the copper bracket.

Next you’ll cut your board to the correct length. Then sand and stain if that’s what you prefer. You could leave it natural or just some poly after sanding, even paint it. It’s all up to you! So many options.

I used Minwax Express Color stain in the color Walnut.

It was pretty dark on the pallet boards so I added a quarter size amount to a bowl, added a little water, mixed it up and lightly applied it with a cheap paint brush.
I let it dry for about a half hour.
Now it’s time to drill your hole to attach the copper bracket and wine bottle or if you prefer and if you’re using soft wood just use some muscle and a screw driver and finish assembling all the pieces. Hammer your picture hanger on the back and you’re done!
I made a couple to hang on both sides of my bay window in my dining room.

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-Simply Maggie

On Sunday we headed to the motocross track. It was my husband’s first time out after rebuilding his dirtbike.

Enjoyed the sun outside with my boy Tim with a little play time. ?

I’ve really been enjoying my new healthy lifestyle. I’m really learning what my body needs and also what it can’t handle so much. Like a couple pieces of greasy pizza just isn’t something It can handle anymore. I’m ok with that:)

Spent the day at my sister’s house on Thursday and she gave me these shoes from Anthropology that I love. Hmm…maybe I’ll wear them out today:)

And of course I have to have some Saturday morning cuddle time with Tim. He’s always been the best cuddler.
Now I’m off to shower and take on the day.
Don’t let anything try to bring you down today. Some days are tougher then others and even though it may look like  there’s no end to the trials we go through, there always is. So keep you’re head up and trust in Him and everything will be alright.?
-Simply Maggie
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It gives that part of the room a whole new look!
-Simply Maggie

And there you have it! These will brighten up any room!
Great Spring project.

-Simoly Maggie

And there she is, looking all innocent. ?
Remi is 7 months old now and is around 110 or 115 lbs. Big girl, I know. She’s a sweety pie, she justs gets a little bored every now and then so she finds something valuable to eat. Luckily I have a free one time replacement on my charger.

I think everyone enjoys getting a package in the mail! I ordered these flats from Wet Seal and they were cheap and they’re comfy. So it’s a win win!

And there she is not chewing on my charger

A little late night chat with my older great dane Duke. He’s my sweet guy. Never does a thing wrong:)

And there we have it! I’ll end this post with a scary picture of my Saturday morning hair!
I’m off to Target!
Let me know if you’d like me to do a Target haul. I’d be happy to share my finds.

Serves 6-8

2 1/2 pounds russet potatoes, peeled and quartered
2 Large parsnips, peeled and roughly chopped
1 cup almond, soy, rice, or other non-dairy milk
Sea salt to taste
Black pepper to taste
4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
1 large onion, diced
2-3 cloves garlic, minced
3 large carrots, diced evenly
3 stalks celery, diced evenly
6 ounces baby bella, cremini, or button mushrooms, sliced
1 1/2 cup brown or green lentils, dry
1 cup vegetable broth
1 teaspoon dried rosemary
1/4 teaspoon dried thyme

1. Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.

2. While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.

3. Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.

4. Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

Enjoy!

-Simply Maggie

This was a trial and error project for me since I was not following a pattern. The edges ended up curling because I used the stockinette stitch on the entire scarf. I ended up doing a single crochet edging around the entire scarf to keep it from curling too much but of course it’s not perfect. So I will be updating this pattern this week but for now if you’re not super picky you can grab the yarn for around $2.50 and have a nice light spring scarf.

Materials:

One skein of Baby Softees yarn

Size 15 10mm circular knitting needles

Pattern:

Cast on 170 stitches (I used the Long Tail cast on method)

Make sure your stitches are not twisted on your needle and then join in the round.

Knit for 30 rows

Bind off

I did the single crochet around the edge after binding off but it didn’t help too much so that is optional.

You can wear it wrapped twice or three times. It’s super soft, very light and CHEAP!!

To purchase the yarn I used go HERE.

To purchase similar circular needles to what I use go HERE.

Enjoy!

Check back for the updated pattern or subscribe to my mailing list at the top right hand side of this page.

-Simply Maggie

Ingredients:

2 pounds stewing beef (cut into 1 to 1½ inch cubes)
1/2 teaspoon seasoned salt
2 tablespoons olive oil
1 1/2 cups coarsely chopped yellow onions
1 cup chopped celery
2 teaspoons minced garlic
2 teaspoons herbs de Provence
2 1/2 cups (.60 L) reduced-sodium beef broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon each salt and freshly ground black pepper
3 large thin-skinned potato (such as Yukon Gold), unpeeled, cut into ¾-inch pieces
1 large carrot, chopped
2 tablespoons cornstarch
2 tablespoons chopped fresh parsley

Directions

1. Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large pan (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and beef cubes. Set browned beef aside.
2. Add onions, celery, and garlic to same pot (you may add a bit more olive oil or ¼ cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes.
3. Now toss the veggies and meat along with the rest of the ingredients into your crockpot and cook on high for 4-5 hours or until potatoes are soft and meat is thoroughly cooked through.

Enjoy!

-Simply Maggie

I used deli sliced ham and browned it while my egg fried.

Sprinkle with some S&P and layer them onto a tortilla wrap. I used a wheat tortilla wrap.

Add some american cheese, fold it in half and brown it in the pan for a couple of minutes.

And you have an egg and cheese wrap that is MUCH yummier then the ones at Dunkin Donuts.

I used organic eggs. Necessary for me since I am allergic to any egg that is not organic.

Enjoy!!

-Simply Maggie