Camera bag/purse

How many of you are tired of carrying around an ugly camera bag, and also trying to maneuver your purse as well. After my last trip I took, I decided I had to buy a combination of the two, because I was super fed up and uncomfortable schlepping both. I went on line trying to see if such a thing existed. I found this and this, just to name a couple. They were way more than I wanted to spend. I looked at some blogs that had DYI tutorials on making your own. After reading a few of them, I thought I could probably do it.

I went off to Target to find an inexpensive purse that had a shoulder strap, and other things I wanted in my camera bag. I found the above purse for only $29.95. Better than $169.00!!!

I had this fabric in my stash already, so all I had to do was buy a yard of one inch foam, and some quilt batting, to make it extra soft and cushy. I'm happy to say that everything fits perfect, and I'm so happy with the results. I think with all the supplies including the purse, it cost about $50.00.
These are the pieces I made to insert into the cheapo purse. When I looked at the tutorials on other blogs, it seems like you pretty much had to come up with your own game plan, because of the uniqueness of the purse you choose. I opted not to do side padding, because this purse angles slightly, and I couldn't make it work. Instead the two larger pieces curve perfectly to create protection on the sides. The shoulder strap that came with the purse was a bit narrow and flimsy, so I used another strap we had lying around with a padded shoulder.

That's my Sunday project. Perfect for the very odd and cold rainy days we have been having here!

Hope everyone had a great weekend.

TA DA!!

Well, this is what I used the pom poms for. They will be part of my tabletop decoration. I'll take pictures of the whole thing, but I thought I'd show you what they turned into. They will be going into a basket with mini daffodils, and other items. You'll see....... I laughed at them as I was making them, because they each have a different look, and some of them, no matter what I did, seemed to come out rather daffy looking, but oh well, I think they will work.

So, I'm off to put the rest of it together.

These were so fun to make

I'm giving you a sneak peek at what I have been making these past few days. Little yellow pom poms. You will have to check back tomorrow to see what they turn into. What is it about pom poms? I want to make a ton, and then make a gigantic blanket out of them. Wouldn't that be cozy?!
We bought this "Colomba Cake" last weekend on a outing to Berkeley. It is like a brioche with orange rinds, raisins and vanilla I think. Oh, and it is shaped like a dove. Can't wait to open this for Easter breakfast.
Hope everyone has all their eggs colored and Easter outfits ready for Sunday :)

Fourth street food and fun

Caitlin, having a bit of fun while we wait to have lunch at Tacubaya.
I finally went to Castle In The Air to use my gift certificate that I got for my birthday, way back in October. I really wrestled with taking one of their classes versus just buying a bunch of their wonderful papers and crafty goodies. In the end I decided that I would be happier with stocking my craft cabinet, and I bought the above items. I guess I'll be making my Valentine cards this year. Before we went to Castle in the Air, we had lunch at Tacubaya, the sister restaurant to Dona Tomas, that I blogged about a year ago. I can't get enough of their tasty food, I even have their cook book.
David ordered a Chile relleno
We shared their homemade chips and guacamole
This is no ordinary salad. It has the most tasty dressing that I believe is a lime vinagrette and as you can see a nice slice of avocado. To top it off they also sprinkle "pepitas," toasted pumpkin seeds.
Last but not least this amazing tortilla soup! This is my favorite thing they serve. I am including the recipe for this soup from their cook book, you must try it.




Tortilla Soup from Tacubaya


2 guajillo chiles

1 ancho chile

1 cup warm water

3 heirloom tomatoes or vine-ripened tomatoes, or 6 roma tomatoes

2 cloves of garlic

1 1/2 quarts chicken broth

2 tablespoons canola oil

1/2 white onion, cut into 1/3-inch dice

2 cups shredded cooked chicken

Kisher salt

GARNISH:
1/4 pound baby spinach

1/3 pound queso Oaxaca, shredded

2 avocados, diced

2 cups loosely crushed tortilla chips

Place a dry skillet over medium heat. Add the quajillo and ancho chilles and toast for 2 to 3 minutes, pressing them in to the pan and turning occasionally with tongs to prevent burning, until the skins begin to brown and the chiles become soft and flexible and give off their spicy aroma. While the chiles are still hot, remove the stems and seeds and submerge in a bowl of hot water for about 30 minutes to rehydrate. Drain the chiles and transfer to a blender. Add the warm water and puree until smooth. Leave this puree in the blender.

Preheat the oven to 350 F. Place the tomatoes and garlic in a small baking dish and roast for about 45 minutes, until the tomato skins begin to blacken and split. The juice will bleed from the tomatoes and caramelize on the bottom of the pan. Add the tomatoes and garlic to the blender with the chiles and puree on high speed for 1 to 2 minutes.

Place the broth in a large saucepan over medium heat and bring to a simmer. Place the baking dish on the stove top over high heat. Add a few ladles of the simmering chicken broth and scrape the bottom of the pan with a wooden spoon to loosen the caramelized tomato bits. Simmer for 1 to 2 minutes, then pour this mixture back into the chicken broth.

Place a separate soup pot over high heat and add the oil. When the oil is hot, add the onion and saute for 4 to 5 minutes, until translucent.Add the tomato and chile puree, decrease the heat to medium,and bring to a simmer for about 5 minutes, stirring with a wooden spoon to prevent scorching. The consistency should be that of a thick marinarra sauce. Pass the broth directly through a fine-mesh strainer into the soup pot and gently simmer for 20 minutes so the flavors come together. Add the shredded chicken and simmer for about 5 minutes. Adjust the seasoning with salt if necessary.

To serve, divide the spinach, cheese, and avocado between 6 bowls and ladle the hot soup over each.Top with the tortilla chips and serve immediately.

The soup can be refrigerated in a covered container for up to 3 days and reheated as necessary, but the spinach and cheese, avocado, and tortilla chip garnishes should always be added at the last minute.