Amy Bayliss

How to Organize Linen Closet: Easy Makeover

April 11, 2012 By Amy Bayliss

In my home, I like to do little things that make a big impact. This project was one of those things. I cringed every time I had to open the door to the dark, narrow closet. Seeing the towels and sheets disorganized didn’t help either. I had to do something to liven it up but I knew whatever I did couldn’t be permanent. We are selling this house so I don’t want to make drastic changes.

Did I mention I am too impatient to stencil, apply wallpaper, or any of the other pretty things that good bloggers do? I didn’t want to have to buy a bunch of stuff either so I scanned the house for things I could use to make this dark, drab place a bit prettier. And I found some long lost material. And the horse bookends my mom-in-law gave me. And I got an idea!

I found some old posterboards we had laying around and I measured the length/width of the back wall between each shelf in the linen closet. Once I had my measurements (which luckily were all the same) I cut the posterboard to fit snug between the shelves. I tested each of them just to be sure they fit.

Once I knew they fit, I hot glued the material to each one. Yes, hot glue. Nester would be so proud. I made sure the material looked right vertically before securing all sides. I did not want to do extra work because I did it wrong the first time.

After they were complete I slipped them into place inside of the closet.

I added the towels, facecloths, and wash rags back making sure to fold them neatly. I added the horse bookend to the shelf near the towels. I did this to deter little people in my home from throwing towels to the side in an effort to find their favorites. You know what I’m talking about, right?

Then I put the beach towels at the very bottom and all of our sheets at the very top. All bath towels were in the center shelves.

NOTE: When putting away sheet sets, it helps to fold all of the pieces and then place them inside of one of the pillowcases for that set. Do this for each set and that way, when you need that sheet set everything is together!

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Man Dogs Recipe and… I’m Co-Hosting a Free Virtual Cooking School called Cooking Connections!

April 4, 2012 By Amy Bayliss

This is a great campaign for us because these products are some of our favorites: the hot dogs are Kosher, we can get the tomato products in organic, we opt for the high-fructose corn syrup free ketchup, and my boys –especially my husband — will only eat Wolf Chili. Our favorite recipe is one my boys came up with. They call these “Man Dogs”.

Ingredients:

1 can Rotel
1 lb Velveeta
2 cups leftover taco meat
Cajun spices
1 pk Hebrew Nation
1 pk Hot Dog Buns
1 can Wolf Chili
Tortilla Chips
Condiments – Hunts Ketchup, Gulden’s mustard

First, I make some yummy dip using RoTel, Velveeta, and some leftover taco meat. I cut the cheeses into chunks and throw it all in a pot on the grill and let it melt, slowly. I stir it occasionally and right before it is all melted down I add some Cajun spices. I also heat the chili as well.

Next, we grill our Hebrew Nation hot dogs. Once the hots dogs are done we toast the buns on the grill.

Now we assemble them. A line of mustard and ketchup go down the center of the bun first. Next they hot dog goes on followed by a spoonful of the chill. Then, chips are crushed and sprinkled over the top. Finally, a spoonful (or two) of the dip is added over the chips. This is all served with some good Southern lemonade, of course.

Even though I am doing lots of work on the blog behind the scenes here, I wanted to be sure I popped in today to let you know that I’m co-hosting a virtual cooking school, Cooking Connections, and I would love to invite all of you to be part of it!

What:A virtual cooking school class called Firing Up the Grill: New Recipes, Flavors and Ingredients to Kick-Start Barbeque Season. The class is part of the Cooking Connections series on The Motherhood. You can check out great easy grilling recipes ahead of time on recipe website Ready Set Eat here: http://bit.ly/HgAAkDWhen: Thursday, April 5, at 1 p.m. ET. It will last 30 minutes.

Where: TheMotherhood – here is the link to the page where the class will be held: http://bit.ly/HbdjmY

About the class: It’s been a warm spring, giving us a head start on grilling season! Join celebrity chef George Duran, coming to us via live video feed from his own backyard, as he shares his top grilling techniques and new flavor twists on old favorites.

Giveaway! We are also giving away two summer grilling gift baskets for class participation – don’t miss out! There are TWO methods of entry if you’d like to get involved:

post your own idea for a hot dog or hamburger recipe in the text chat on this page: http://bit.ly/HbdjmY. You must use one of these required ingredients in your recipe: Hebrew National, Ro*Tel, Hunt’s Ketchup, Hunt’s Canned Tomatoes, Gulden’s Mustard or Wolf Chili.
go to ReadySetEat.com, pick a recipe you’d like to try the next time you grill or host a barbecue, and post the name of the recipe in the text chat on this page: http://bit.ly/HbdjmY

The class is sponsored by ReadySetEat.com and ConAgra Foods, and it is hosted by TheMotherhood. I’ll be there with nine other bloggers to co-host the class, and I hope you’ll join us:

Caryn, Rockin’ Mama
Faith, An Edible Mosaic
Jennifer, Mom Spotted
Kate, Stolen Moments Cooking
Kelly, Kansas City Mamas
Lisa, Life with Lisa
Monet, Anecdotes and Apple Cores
Vanessa, The Sew*er, The Caker, The Copycat-Maker
Victoria, Veep Veep

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Cast Iron Skillet Care and Recipes

March 28, 2012 By Amy Bayliss

I’m taking a break for a few days to catch up on some writing and to finish up some design work I have in my queue. In the midst of my work I got a bit distracted. Thinking of dinner and what I should plan for next week’s meals I had the idea to create an ebook (free to my subscribers) on the care of and recipes for cast iron skillets.

I think every home should have a cast iron skillet. I know some of you have some concerns about them though and I’d like to address those concerns. So help me out and tell me some things in the comments:

What kind of recipes would you like to see for the cast iron skillet? I make lots and lots of dishes in them and I’m willing to use my family as guinea pigs to try out more.
What are your greatest concerns about using cast iron skillets?

Once I have enough of an idea of what you need I’ll get to work on that ebook. In the meantime, I’m off to do some other work.

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Hospitality, Radio Interviews, and Relationship with God

March 19, 2012 By Amy Bayliss

Today, I am all over the place. Don’t you love how the internet works that way?

If you are visiting here for the first time, WELCOME! I’m so glad that you are here. I hope you’ll look around and find some things that interest you. It is my heart’s desire to establish community here so feel free to chat with me in the comments, submit your address for free updates from my site, friend me on Facebook, follow me on Twitter, or send me an email.

I’d also like to invite you to grab a copy of my newly released ebook, Pursuit of Proverbs 31. It is not your typical Proverbs 31 book or study. It is a study that digs deep into the scriptures and reveal the heart of the Father. It brings freedom to women, not bondage. You can join our discussions here at our Facebook page: POP31 on Facebook or join the weekly study at JoyfulMothering.net. I’m there today discussing chapter 3.

I have the privilege of kicking off a 3 week hospitality study over at Karen Ehman’s today. In my post, Heart of Hospitality: Preparation, I share about my childhood and the Southern hospitality I grew up with and practice today. Take a look at some of the other amazing women who are contributing.

I am also giving away a gift pack of Louisiana’s pride and joy, a staple of Southern hospitality, Community Coffee (or tea if you prefer). Be sure to sign up for the giveaway while you are there.

And you definitely want to get a copy of Karen’s latest release: Life That Says Welcome, A: Simple Ways to Open Your Heart & Home to Others.

Finally, I’m being interviewed by my friend, Marsha, over at Grace Cafe, a weekly radio show. I would be so honored (and thrilled) if you’d join us. We will kick it off at 10am CST. You can listen in here:

Listen to internet radio with CWA Radio on Blog Talk Radio

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Vanilla Sugar Recipe: Pantry Essentials

March 13, 2012 By Amy Bayliss

Today I am going to share another one of my favorite pantry essentials with you: vanilla sugar. This vanilla sugar recipe will make your taste buds so happy that you will thank me over and over and over. Yes, you will!

Vanilla sugar is simply sugar infused with the scent/taste of vanilla. It is super easy to make too. I’ll get to that in a minute. First, let me tell you a few of the ways you can use vanilla sugar.

I use it in my coffee (bye bye high calorie creamers), on berries, on Cheerios, on cinnamon toast, on pastries, and people love, love, love when you give it to them as gifts.

To make vanilla sugar you will need one jar, 1 vanilla bean, and one cup of sugar or sucanat. The recipe easily doubles too which is what I did. I have lots of little (okay, BIG) boys who like vanilla sugar in their coffee milk.

SIDEnote: Coffee milk is known as “Café au Lait” to my French counterparts. We just call it coffee milk here in southern LA. You’d be hard pressed to find one person here of Cajun descent (or who even knows someone of Cajun descent) who doesn’t know what coffee milk is. It is a staple growing up. Have you ever heard of it?

Split the vanilla bean down the center then vertically then cut the bean in half to fit in the jar. Add to the jar.
Pour the sugar over the beans.
Shake well.
Allow the vanilla to permeate the sugar for at least two days before succumbing to the temptation to try it.

You will likely have to shake the sugar each day before use just to break it up since it tends to clump together. That is normal. Just shake it up and enjoy!