Love People. Like Things.

a blog about all the people i love, and all the things i like.

DIY Cardigan from an Old Shirt August 7, 2011

Filed under: Like — lindsayt85 @ 9:15 pm
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A few days ago, I was hanging out on and found the cutest DIY cardigan project. Seriously guys, if you don’t have a Pinterest account by now, you’re behind the times. Jump on the wagon. Now. Mean it. I’d say you’ll thank me later, but you won’t because you’ll be spending all your time drooling over all the great ideas you find. Take two seconds and hop over there to request an invitation. I’ll be waiting when you get back.

The original link to the cardigan project I found is here. How cute is that white cardigan with the flowers and blue trim!! The tutorial she wrote for this project is great and I used it exactly. Maybe for future projects I might try to be brave and make a few changes. But probably not- it worked great!

I scrounged around in my closet looking for an old shirt I wouldn’t mind throwing away in case I royally screwed up. No luck. I just couldn’t part with my three-quarter or long sleeved shirts. So I stopped by Goodwill while running some other errands and raided the $1 clearance section. For $4, I came home with four future cardigans! I have a ton of remnant fabric in a drawer at home, so I didn’t bother stopping to get coordinating fabric.

First, I cut the shirt straight up the middle in the front.

Measure the line you just cut. Use that measurement plus 1″ for the long ends of your matching trim fabric. In coordinating fabric #1, cut two strips the length (+1″) by 3″. In coordinating fabric #2, cut two strips the length (+1″) by 6″.

Press the short ends of all four strips under 1/2″. For the 3″ pieces, fold in half and press (with the fold going down the length of the strips). For the 6″ pieces, fold the raw edges in to the center, then fold in half down the length of the strips.

Put the raw edges of the 3″ strip between the fold of the 6″ strip and pin onto the freshly cut line of the shirt. Repeat for the other side. Now just top stitch the trim on! I did a top stitch on both edges of the trim so that it wouldn’t get all wonky when it’s in the wash.

I also added a button on both sides, with an elastic loop on the back of one side. Lovey says it makes it look ‘asian’ so I might try something different next time. A ribbon creating an empire waist line would be nice too.

You’ll notice the step by step pictures are of the green cardigan, but my finished product is the light blue one. The green on ended up being a size too small, so it’s up for grabs if you want it!

My new light blue cardigan made its first appearance at church today and I got lots of comments! I’m always nervous about wearing handmade clothes out in public, so maybe that was the encouragement I needed to do it more often! Anyone with me on being nervous about that?


Pickling Party! July 24, 2011

Filed under: Like — lindsayt85 @ 7:12 pm
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Many of you know that Lovey and I have a half share of a CSA in Spartanburg so we get a huge basket of amazing veggies every Thursday. Sometimes we end up with more than we know what to do with! And I feel REALLY bad throwing it away.

So I decided to get creative and pickle our extras. I made spicy pickled okra and pickled squash, pepper, and onions.

The pickled okra were the easiest. I used this recipe but I’m pretty sure I didn’t have the entire amount of okra called for, but that worked out because I only had one jar to put them in.

The next step is the hardest. Stick the jar in the fridge and wait for a week. Eeesh!! This is more of a test of patience than a test of cooking ability. I’ll have to do a follow up post in a week to tell you the results.

The pickled squash, pepper, and onions were almost as easy, but took quite a bit longer. Once you get all your squash, peppers, and onions all cleaned and chopped, put them in a pot and cover with a TON of salt.

Two hours later, prepare the brine. While the brine is boiling, pour off the salt water produced in the veggie pot. Pour the brine over the veggies and let sit for another two hours. Once that timer goes off, pour it in a jar and process in boiling water for 10 minutes.

I also haven’t opened up this jar to taste either. I’m just too proud that my water bath processing actually worked and the lid popped down and everything! I’ll be saving this jar until later in the winter when there are no summer squash invading my counter space.

Once all this was done, my entire house smelled like a huge pickle. I’m pretty sure I smelled like a pickle too. Maybe making two different kinds of pickles at the same time in the same day was a bad idea…


Recycled Glass Jar Photo Frame July 22, 2011

Filed under: Like — lindsayt85 @ 4:08 pm
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Hey guys! Warning: if this blog post looks wonky, this is my first attempt at blogging via iPad. I’m hoping that this is a smooth process and that the iPad actually makes blogging easier so that I do it more often!

I found this idea a few months ago on Pinterest. If you don’t know what Pinterest is, you need to leave this blog right now and head over to to get an account. Your life (and productivity) will be changed. Also, you’ll get idea overload!!!

Here’s my recycled glass jar photo frame and I’m still deciding if I actually like it or if it looks dinky. What do you think? Keep it or no?


Okra, Corn, and Tomato Maque Choux August 3, 2010

Filed under: Like — lindsayt85 @ 5:41 pm
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This week in our CSA we got a ton of great stuff! Eggs, corn, potatoes, bell pepper, squash, tomatoes, eggplant, and okra. We used the eggplant and squash, along with some patty pan squash we had leftover from last week, on the grill with some chicken.

So what do you do with a basket full of corn, tomatoes, bell pepper, and okra when you know you are about to get another basket full in a few days? You make Maque Choux. Don’t ask me what it means. I can tell you how to pronounce it – mock shoe. It’s some sort of dish of veggies and sometimes meat from Louisiana and it has a cajun flavor to it. And it is completely, 100% delicious.

Cajun Maque Choux

  • 1 lb. sausage (we used Smoked Beef Sausage- Hillshire Farm brand), cut into 1/2 inch slices
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves of garlic, minced
  • 3 cups of fresh corn kernels
  • 1ย  cup sliced okra
  • 1 cup peeled, seeded, and diced tomato
  • S & P
  • Cajun spice – or basil, chili powder, crushed red pepper flakes
Saute sausage in a large skllet over medium high heat for 3 minutes or until lightly browned. Add onion, bell pepper, and garlic and saute 5 minutes or until tender. Add corn, okra, and tomato and cook, stirring often, for 10 minutes. Season and taste as you go.

the most inconclusive guide to eating locally ever made… July 17, 2010

Filed under: Like — lindsayt85 @ 10:30 am

I’m not going to try to pretend that we know all the answers to all the questions about eating locally. I’m not even going to try to pretend like it’s always easy to eat fresh and local veggies and meat. And I’m definitely not going to pretend like we don’t eat frozen pizza sometimes.

But sometimes we don’t…

And for those of you who may be interested in just doing a few small things to get more local foods into your diet, support the hard-working and under-recognized farmers in your community, and eat less ‘unseens’ (antibiotics, pesticides, steriods, etc.)… here are a few tips/hints/suggestions/what worked for us that may work for you:

  • – a great website that easily links you with your local farmers. Input your location, and immediately you’ve got (hopefully) several options with detailed descriptions, crop lists, pictures, and contact info. This is the website that helped us find our CSA, ShareCroppers Farm.
  • Price – We were really worried we wouldn’t get the same amount of food for our money as we do in the grocery stores. For the CSA veggies this is absolutely NOT TRUE. We bought a half share, paid up front, and we get a decent sized basket full of beautiful goodies and a half dozen eggs every week. We paid a few hundred bucks and got 20 weeks of fresh, local produce. You can get a good idea of how much we get per week in past posts. For the meat, we literally took 2 different farms’ price lists into Bloom to compare. The prices are a tiny bit higher- maybe $.50 per pound higher for some cuts. But then some cuts are cheaper to buy from the farm. We figured that on average, it’s about the same. However, beef from the farm doesn’t go on Price Lock like at Bi-Lo… but on the flip side, Bi-Lo can’t tell you what that cow had for dinner, what the ancestry line of the cow was, or even the name of the cow. Bi-Lo can’t tell you it was 23 days aged, so you don’t need to pound it for the flank steak recipe you want to try.
  • Start small – You don’t have to completely switch your diet, you don’t have to automatically become a locavore. You can take baby steps. Visit the farmers market and buy a few things. Stop by a roadside stand and say hey and grab some tomatoes to have with dinner. Then maybe start getting a weeks’ worth of veggies from the farmers market. Then look into getting a share of a CSA farm. Then ask around about local beef. Then buy a little bit. Then get a meat subscription that comes regularly. Just take baby steps. Don’t make it a burden- make it fun.
  • Pick up the phone, write an email – Farmers are people, just like you and me. Talk to them. Ask them the silly questions. I’ve been so embarrassed about a few of my questions to Robin (What is this thing that looks like a huge corndog? What do I do with beets? This thing smells like licorice and it’s furry, can I even eat it?) and she’s been so willing to answer. This is their job, their livelihood- they want you to help you get to know the products.
  • Visit the farm – You really can’t get a good idea of the quality of foods you are getting til you make – what we call in grantmaking world – a ‘site visit’. Just ask them if it’s ok if you come see the farm. They will almost always say yes. Once again- you are the customer, they want to show you how great their product is. We’ve been to ShareCroppers farm and Marik Farms… both were beautiful.
  • Order early, and order in bulk – CSA farmers need to know how many customers they have before they plant. Go ahead and call as soon as you think about to get in the next season’s harvest. We reserved our share of the CSA farm in March and harvest didn’t even begin until May. Think ahead. Some CSAs have fall or winter harvests- don’t wait too much longer to go ahead and get in on those! Also, it’s just like most things- the more you order, the better deal you get.
  • Don’t be picky – Be open to trying new things. Don’t know what fennel is? Google it. There are so many recipe websites, and I haven’t come across anything I couldn’t find a recipe for so far. Experiment. It’s like a science project in your kitchen and ending up in your tummy. You never know – you may find your new favorite food! The more you limit what you’re willing to get, the less of a variety and less of a deal you’ll get for your dollar.

Don’t be scared. Just go for it. You’ll be glad you did. There’s really nothing to be afraid of, and don’t think you can’t do it- it’s easy! If you want to know more about our experience or need help finding a farm that works best for you- I’d love to help connect you with some farmers! Just leave me a comment below ๐Ÿ™‚


Life is Good July 6, 2010

Filed under: Like — lindsayt85 @ 10:48 pm
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Last weekend, the DH and I went to Edisto with my family. It was windy, but the sun and the rest were glorious. We enjoyed hours of Skipbo, a few nights at one of the four bars on the island, fish tacos at Poe’s Tavern on Sullivan’s Island, and two huge slices of cake from Kiminski’s at the Market in Charleston. It was fun to be with my fam- especially my sweet not-so-baby sister and her boyfriend.

On the way home, we stopped George & Pinks, a local veggie stand. Everything there was beautiful- the tomatoes, the okra, the watermelon. They had goat cheese, which makes my heart skip a couple beats, but we didn’t buy any because we had a long road ahead.

On the road back from Edisto, the landscape is full of the most beautiful churches ever built. There are several small white churches with adjoining cemeteries and driveways lined with moss covered oaks. We stopped to snap a few at one of my favorites.

Once we got home, I couldn’t wait to use our beautiful veggies! So, for the 4th of July we, like good Americans, made burgers, corn on the cob, and grilled zucchini. The whole evening was a dream. We really love cooking together, and we’re beginning to wonder why we ever eat out. We love our time in the kitchen, we like the food we make, we like the money we save. So really, why on earth do we ever pay hard-earned money to miss out on all of that? Here’s a glimpse into our great 4th.

One other good thing we’ve discovered around Greenville is The Community Tap. It’s located right where Church meets Wade Hampton right outside of Downtown Greenville. We stopped by after we got back from Edisto for some drinks to have during our cookout and little 2-person 4th of July celebration. They’ve got 6 different beers on tap for growlers and lots of great craft beer to choose from. We got a growler of Mad Hatter and some bottles of Sierra Nevada Porter. I’m not a dark-beer kind of gal, but there’s just something great about this porter. It’s a very drinkable dark beer, at least for me. DH likes it too. This may become a staple in our fridge.


Eco Travel Bowl Cover June 29, 2010

Filed under: Like — lindsayt85 @ 9:51 pm
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One of the MANY blogs I subscribe to is Whip Up. I like this blog because it has craft ideas, sewing tutorials, knitting patterns, etc. that are quick and usually pretty easy. I like projects that I can complete in an evening with a few breaks for making and eating dinner. This website is perfect for this! A few weeks ago, they had the CUTEST ‘eco travel lid‘. I had all the materials, it only had a few simple steps, so I went for it. I made a cute yellow one for myself. But then… 2 of my aunts have June birthdays. So… this is PERFECT for them, and I made 3 more ๐Ÿ™‚

Side note: Wal-Mart has a craft section again! And the fabric is limited, but what they do have is tons better than it used to be. They have a decent selection of fat quarters, kits with everything included for different projects, quilt squares, and all kinds of stuff. I’m pretty impressed. And I really like that I don’t have to ding a bell to wait on a very uninterested high school kid to come cut fabric.

Side note to the side note: I’m not a fan of Wal-Mart, but unfortunately in the South, it’s pretty much unavoidable. I really only go there for a few things that I can’t get anywhere else, and I might as well look at the craft section while I’m there, right?

I’m going to have to attach a little tag to these that say ‘I am NOT a shower cap’. I’m pretty sure that’s exactly what will happen as soon as these come out of the wrapping paper. I guarantee it. But maybe if I beat them to the punch, the shower cap joke won’t be as funny.

I really like this cute little tutorial. It literally ‘whips up’, as the blog title says. I made 3 in about an hour. It really took a little longer, but there was dinner and a bobbin issue involved.

Happy Birthday Aunt Leslie and Aunt Teena! (and I hope I can get to you before you have a chance to read this… if not, this is what you’re getting, oh well. Act surprised.)


CSA 6 and Beautiful Friends June 27, 2010

Filed under: Like,love — lindsayt85 @ 1:00 pm
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Another week of gorgeous veggies, another week of yummy nutritious meals. This week, we got what I now know are patty pan squash (these are yellow, we got green and white last week), beans, potatoes, tomatoes, and eggs.

Because we didn’t know what to call this type of squash last week, we made up our own recipe. And it was DELICIOUS! So if you ever happen to have patty pan squash on hand- here are two ways to make them.

The Lindsay & Josh experimental method: Slice the squash. We used our new mandolin and it worked wonders. Lightly coat in olive oil and sprinkle on some salt, pepper, fennel fronds, and Mrs. Dash Onion & Herb. Or just use whatever is in your spice rack and sounds good. Then grill them. Really tasty!

Robin the Farmer’s method: Cut it in half and spray nonstick stuff on the cut side. Lay them cut side down on a baking sheet and bake until soft. Turn them over, put a little pat of butter and cheese on top and broil until cheese is melted. We are going to try her method this week.

In other news, my sweet friends Katie and Chris are getting married at the end of July! Katie is a dear, dear friend since third grade, and Chris is a good friend since college. Chris (of Chris Isham Photography) shot our wedding and did an amazing job. They had a couples shower Friday night and it was a blast. Here are a some shots of the evening-

Katie and Chris- Can’t wait to share in new memories, and watch how God works in your journey as one.


Fathers’ Day Recap June 26, 2010

Filed under: Like,love — lindsayt85 @ 8:40 am
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Fathers’ Day just happened. Yes, this is the CORRECT way- the plural possessive way– to use the apostrophe in the spelling. I hope you got your Dad something fantastic. Or if you’re a Dad, I hope you got something fantastic.

Now that it’s all said and done, I can post about what I gave my Dad. I couldn’t do it before, because I’m pretty sure he glances at this blog every now and then, and I wouldn’t want to give it away!

I put together a SUPERHERO stash for my Superhero Dad. I saw the idea from Alphamom. And then about 10 other blogs I subscribe to linked to it, and heard about it 10 more times. All along, I had been thinking ‘What should I get Dad for Fathers’ Day?’ and of course, I’m stubborn as a mule and didn’t even open my eyes to this thing until about the 9th linked blog. And then I finally clued in and had these printed at Bellis (at Bob Jones- use them! They are cheap, and great!), gathered the goodies, and used Elmer’s spray adhesive to make a little DIY Superhero stash.

WARNING: Elmer’s spray adhesive is NOT made of the same sticky stuff as Elmer’s glue stick. It is MUCH stickier. As in, strong enough to semi-permanently affix your thumb to your kitchen towel. Your thumb will be fuzzy for a day or two after you have to rip the towel off.

So Fathers’ Day rolled around. And I took this to our lake party. And Dad opened it. And thanked me.

Not exactly the reaction I was going for, but oh well. Maybe a tie would’ve been better?

HOURS later, Dad left me a voicemail. He and Mom were driving home from the party, talking over the day, and he FINALLY realized I had made it. And he gushed and gushed about how awesome it was. So he made Mom take a picture of him, once he had finally realized what it was- THIS is the reaction I was going for!!!

So glad he realized what it was and liked it!! Happy Fathers’ Day, Dad- you’re the best superhero in town.


mystery veggie revealed May 13, 2010

Filed under: Like — lindsayt85 @ 8:30 am
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In my last post, I told you all about our CSA Week 1 veggies and how we weren’t exactly sure what one of the veggies was. So like I said, since we got 2 heads of ???, I would make the first batch as mustard greens and then see how that worked out. Monday night, Josh and I came home from work and started cooking.

We prepped our chicken for the grill.

We washed our broccoli rabe and prepped it for blanching (gets rid of the bitterness!).

We washed the mystery veggie. It was then that Josh decided just to taste it raw. He’s a genius. There was no distinct pungent, peppery flavor. It just tasted like…. lettuce. I tasted it with the same result- ‘this is just plain ole lettuce!’ So instead of finding out if I like mustard greens or not, we had a very lovely red leaf lettuce salad.

After we blanched the broccoli rabe, we sauteed it with some oil and garlic. Then I threw in some tomatoes for good measure and served over pasta with parmesan. Beside our salad and grilled chicken.

One other thing we did TRY to make was grilled spring onions. I think we were afraid we were cooking them too long and took them off the heat prematurely. You’ve really got to cook these babies. We couldn’t even chew them. Better luck next time I guess.

I like broccoli rabe, red leaf lettuce, and discovering new leafy things!

Broccoli Rabe with Tomatoes and Parmesan over Pasta

  • 1 head broccoli rabe
  • olive oil
  • 1 T garlic
  • grated parmesan
  • tomatoes (optional)
  • pasta (you pick!)

Put two large pots filled with water on to boil. One is for the pasta and theย  other is for blanching the broccoli rabe. To blanch, put the broccoli rabe, separated into individual leaves, in boiling water for 5 minutes. Then transfer immediately to an ice water bath. Cut out all of the bulky stalk parts. Heat oil in skillet and saute garlic. Add blanched broccoli rabe and saute for however long you think you need to (10ish minutes). Here is where I added some tomatoes. Make sure you’re tending to your pasta this whole time. Now serve the broccoli rabe and parm over the pasta.