Chicken/Broccoli Ravioli

Making chicken/broccoli ravioli in cheese sauce

Two weeks ago I got a new kitchen toy – a pasta machine!  I bought it from my new favorite web store – Tanga – for less than $30.00.  I have seen pasta machines like this one elsewhere for much, much more, so when I saw this one, I snatched it up!  I am not an affiliate of Tanga – I just love the deals they offer!

One reason I wanted a pasta machine was because dear hubby and I plan to have a small wheat field when we move up to our future homestead, and pasta is one of our all-time favorite foods made from wheat, second only to sourdough garlic bread! 🙂  Growing our own wheat (an ancient variety, not sure which one yet) ensures that we won’t have the gluten problems that one can encounter with modern day wheat due to it’s gluten protein structure.  Apparently you can grow enough wheat in a 10 x 20 foot plot of land to make one loaf of bread every week for a year.

Sounds great!  However, if we have one loaf of bread every week, then what will we make our pasta out of?

chicken broccoli ravioli

Look! A baby almond on a baby almond tree!

As many of my readers know, I have been experimenting with acorn and almond flour.  Acorns are abundant on our future homestead.  In fact, if you aren’t careful, you can turn an ankle on the mass of acorns on the ground every fall.  We have very happy oak trees!

We also planted an All-In-One almond tree last year from Peaceful Valley Nursery (my favorite) and that baby tree has two almonds on it!  So cute!  Along with our purchased almond, our volunteer almond that we have in our current backyard has spawned several other volunteer almond trees.  I potted up those seedlings and we will plant them next fall on the future homestead.

broccoli and chicken ravioli

1-2-3 Flour
1 part acorn flour
2 parts almond flour
3 parts wheat flour

Anyhow…   I have developed a mixture of flour that I find absolutely wonderful, and I call it my 1-2-3 flour.  I call it this, because it uses 1 part acorn flour, 2 parts almond flour and 3 parts wheat flour.  The almond flour offsets the bitter tannin taste of the acorn flour, and with the wheat flour being 1/2 of the mix, I usually get enough gluten to be able to make just about any recipe successfully, including bread!

So, I started with 3 cups of my 1-2-3 flour (you can use all wheat flour), added 3 eggs and 2 teaspoons of olive oil, 1/2 teaspoon salt, and mixed until a dough ball formed.  I turned out the dough onto my lightly floured counter and kneaded it for a few minutes, until it started to get just a bit elastic.  Wrap the dough in plastic or, better yet, place in an air tight container and let the dough rest.

Homemade ravioli chicken and broccoli

Ingredients for the filling of the ravioli: cooked chicken, broccoli and cheese – one cup of each

While the dough was resting, I made the filling.  I used a jar of the chicken I had canned a few weeks ago.  I chopped up 1 cup of the chicken, to which I added 1 cup of chopped broccoli and 1/2 cup cheddar/jack cheese.  A little salt and pepper, and your filling is ready to go!  This is the mixture I have always used when I make Chicken/Broccoli Manicotti, and it usually fills about 8 manicotti.  However, in hindsight, I found that ravioli does not take nearly as much filling as the manicotti does, and I only needed about 1/3 of the filling that I made.  I also realized that the next time I make ravioli, I need to chop the pieces a LOT smaller!

homemade ravioli

My new pasta machine – I love it!

So, now it’s time to try out my new kitchen toy!  I cleaned the machine just as the manufacturer suggested (with a piece of dough that you will eventually throw away) and boy, did I make a mess!  Apparently my dough was just a bit too sticky!  I had pasta dough in every nook and cranny that the machine had, and let me tell you, it wasn’t very easy to clean out globs of pasta from inside the machine!  Once that was done, I had to try again. This time I figured out that all you have to do is lightly dust each side of the pasta before you insert it into the rollers, and sure enough, it doesn’t stick.  So I started out at the #1 setting and gradually rolled the pasta to a #5 setting, when I thought the dough was thin enough.

After I had several sheets of the pasta lined up, I used my ravioli edge cutter stamp thingy (no idea what it’s called) and measured out the size I would need for each ravioli, and using a ruler, I cut the pasta into 2″ squares.  More or less.

Homemade ravioli

This is the ravioli edger/cutter crimping thingy. Whatever it is, it works well!

I bought that ravioli thingy quite a few years ago thinking it looked really cool, thinking that I would someday make ravioli.  Well…  here we are!

how to make ravioli at home

The filling piled into the middle of the pasta squares. Next time I will chop the filling into smaller pieces.

The filling was placed in the middle of each square, I lightly moistened the edges of each filled square and then placed another pasta square on top.  The ravioli edge thingy was then pressed on each ravioli, sealing the edges and making them look pretty!

Wow, this wasn’t so hard to do, it just takes a bit of time!  I can imagine buying a bottle of muscat (our family’s favorite wine), inviting my sisters Deana and Machell over, and we could have a wonderful party drinking wine and making ravioli!  How about it, dear sisters?  We could make enough for dinner and also for each of us to take home for our freezers!

How to make ravioli

Here they are, taking a bath in the boiling water! Not one of the ravioli broke open! Wahoo!  I call that success!

So now it was time to cook the ravioli and eat it!  Apparently all that is necessary is to place them carefully in barely boiling salted water, and cook them for 6-8 minutes.  So, that’s just what I did.  While waiting for the water to boil, I made a simple cheese sauce for the ravioli by first making a rue with 3 tablespoons of butter and 3 tablespoons of flour and letting that cook just a bit (gets out the floury taste), then slowly, while whisking, add 3/4 cup of chicken broth.  The sauce will get pretty thick, so now add 1/2 cup of milk, whisking all the while.  When the milk is incorporated, add 1 cup cheddar cheese.  Lower the heat to just simmer and stir frequently until the cheese is melted and the sauce is nice and smooth.  Salt and pepper to taste.  Once the ravioli are cooked, carefully toss them in the cheese sauce.

How to make ravioli recipe

Here are three ravioli, one split open, in the cheese sauce. Yummy!

Holy cannoli, it was really good.  It was fun, too! Hubby gave the ravioli a two thumbs up.

What will I do differently next time?  First of all, as mentioned, the filling needs to be in smaller pieces so it is easier to dollop in the middle of the pasta.  Also, I will go one step further on the pasta machine so the dough is just a bit thinner.  Everything else was perfect!

Do you have any good ravioli filling recipes?  Please – do tell!



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Chicken Canning Conundrum

In my quest to become more self-sufficient, my main focus lately has been on food storage.  As most of my readers know by now, my husband and I plan to move up to our future homestead soon – living off the grid and being as self-sufficient, self-reliant, eco-friendly, etc., etc., as possible, without losing the conveniences and advantages of modern life. One excellent way to store food is to can it!  I used to can a lot of jams, jellies and fruits when I was younger (much younger), but that was more for the fun of it.  I didn’t consider canning as an important component of food preservation and survival. I have always had a large freezer for my meats and vegetables, but while living off grid a large freezer would not be feasible.

Growing up I was always hearing about deadly botulism toxins and explosion accidents with pressure canners, which scared the bejeebers out of me, so I never considered canning my meats and vegetables until now! I did a lot of research and apparently botulism isn’t the menace that I thought it was.  When canning meats and vegetables, as long as all steps are followed and pressure and time tables are accurate, there shouldn’t be a problem!  Apparently it is a rare case for anyone to get sick from botulism anymore.  Whew. And pressure canner explosions are pretty much unheard of nowadays, unless you are a monster and make it explode on purpose! So I decided to try my hand at pressure canning.

Many years ago I bought a pressure cooker/canner and made the best roasts and cooked the quickest artichokes in town.  In fact, I think it only took about 5 minutes of cooking the artichokes in the pressure canner to get melt in your mouth artichokes!  Once the cooking was done you are supposed to put the canner under cold running water to get it to cool quickly, so that your artichokes could go from refrigerator to table in less than 8 minutes.  Nice.

So, I decided to get out my old pressure canner and give it a go for pressure canning food!  My first try was with salmon.  Not too bad, but I did encounter a few problems.  You can see that story here:  Canning Salmon. Then I tried to can beef.  This seemed to go okay.  I had a little trouble getting the canner to stop spewing steam from the gasket – just where it isn’t supposed to- but finally got it going!  You can see that story here:  Canning Beef.  Then I tried ground beef.  That’s when we discovered the canner was leaky.  The weld that held the handles onto the pot had cracked just ever so slightly, but that was enough to cause the steam to escape in the wrong spot.  You know, in hind sight, it was probably caused by quickly cooling the pressure canner for those wonderful artichokes!  I don’t think metal is supposed to expand and contract so rapidly. Luckily we ate the beef right away.  But, knowing that I probably didn’t have a good seal on my old canner, I think I should throw away the rest of my canned salmon – just to be safe. 🙁

Pressure Canning Chicken

My new pressure canner – isn’t she beautiful?!

When my husband said that I should go ahead and get a new canner, I told him “but the one I want is expensive”.  He asked, “how much?”  I told him, “a couple hundred dollars!”  When he said to “buy it anyway”, I was online like a flash to order it. What did I get?  The All-American 921!  I have read others sing praises to this canner, it has no gasket to get old or stretch out, and holds 19 pints or 7 quarts at a time!

Then I read on the inside cover of the instruction manual that you can’t use it on a glass cook top because of it’s weight.  Guess what?  I have a glass cook top range.          Perfect!  {can you hear my sarcasm?}

But wait! I have a propane cooktop in my outdoor kitchen!  I can use that!

Ummm… well…

Pressure Canning Chicken

Here is my set-up to can some chicken in my outdoor kitchen.  Yes, there is a ladder there.  Why, you ask?  Because the counter-top it pretty high to begin with, and was just way too tall for me to be able to safely put the jars into the canner, and then once the steam was vented, to put the weight on!

What are the bricks for?  Well, when I had come up with the idea to use the outdoor stove it was the night before and it was a beautiful day.  Early the next morning as I was setting up the canner (the chicken and stock were all prepared and ready to go) everything seemed to be going well… until the gentle breeze started.  By the time I had everything loaded into the canner and was ready to start the venting process, the breeze turned into wind!  Did you know that Murphy’s Law was written with me in mind?

The make-shift brick and cookie sheet wind-break did the job and helped to keep the flame under the canner fairly steady so that I was able to keep the pressure right at 10 pounds, just where it needed to be.  Everything was going to be alright, until…

I couldn’t get the darned lid on right!  I thought all I had to do was screw down opposite sides and everything would be fine!  Not so fast.  I had to read the instructions again.  First, you need to make sure the lid is sitting EVENLY before you start screwing down.  If the lid isn’t even in the first place, it will screw down crooked and not get a good seal.  Oh.

After fussing with that for about 1/2 hour, it was then that I remembered to add a little bit of olive oil to the metal rim of the canner.  Ugh …….

So, I took the lid back off and added the olive oil to the rim, and then my sweet, wonderful, he-can-do-anything husband helped me to EVENLY screw down the lid, tightening opposite sides as we went along.


How to pressure can chicken

So, here was my process:

I boiled some chicken breast meat and turkey thighs along with the bones in water with some garlic, onion, black pepper and salt for several hours.  Once cooled, I picked the meat off the bones.  The broth was strained then put into the refrigerator so the fat was consolidate on top.  Once cold enough, I skimmed the fat off the top of the broth and put both the meat and broth into the refrigerator.

Because I was doing the hot pack method, the next morning I heated the broth and chicken seperately over the stove while my canning jars were heating in clean water, along with the canning lids.

I set up my canner, poured in about 3 inches of water and turned on the gas to start heating the water.  Once the water in the canner was getting hot, I packed the hot chicken/turkey meat evenly into the jars and poured the hot broth over.  I had extra broth, so I filled three more jars with the broth.  I carefully cleaned the jar rim with vinegar, just to make sure there weren’t any pieces of chicken or fat on the rims, then placed the hot lid on top and screwed down the ring – not too tight – just finger tight.  The jars were placed into the canner, the lid (finally) screwed down tight and then I waited for the steam to vent for about 10 minutes.  After 10 minutes, the weight was placed on the vent and I waited for the weight to jiggle.  Once the weight had jiggled, I checked the gauge and – sure enough – the dial gauge said I had 10 pounds of pressure!  That’s when I started timing.  In my case, I followed the pamphlet that came with the canner that said I would need to process the chicken for 75 minutes, which is what I did.  Once the 75 minutes was up, I turned off the heat but left the canner right where it was for several hours.  After about four hours I checked the canner and it had 0 pressure, so I lifted the weight and carefully pulled out the jars.

The next day I washed the jars and checked the seal.  All six jars had good seals!  The only thing I saw was that the level of the broth was a little lower than what I had put in, so I guess maybe I didn’t get all the bubbles out of the jars before I put the lid on.  At least that’s all I can figure.  Anybody know differently?

So there you have it – the good, bad and the ugly!

I can’t wait to make a batch of chili now.  I have a few canning books I borrowed from the library so I am going to spend some time reading through all the recipes and trying them out!  Do you have a good canning book I should read?


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Homemade Red Chili Flakes

We grew some Anaheim Chili Peppers last summer in our backyard garden.  My husband and I just adore Barbequed Chili Poppers and also Chili Relleno Casserole!  If you would like to see recipes for those, please click HERE.

I also froze quite a few of the chilis for use during the winter after they had been fire-roasted and deseeded.  You can see that process HERE.

Homemade pepper flakes

Our Anaheim Chili Peppers were VERY happy last year. Between our four plants, we got POUNDS of peppers! Because of it’s versatility in cooking, this chili pepper has become my favorite.

Our pepper plants were so prolific, however, that I was able to save the last of the season chilis by dehydrating them in a Ristra.  This is an ancient method of preserving just about any kind of pepper.  By stringing them in a ristra, the peppers are exposed to more air flow, which helps them dry faster, preventing any mold from forming. By hanging the peppers, they are also less likely to be eaten by some critter, bug or (heaven forbid) curious child. Homemade Ristra

I strung my Ristra with dental floss and a sewing needle!  The floss is strong, not readily absorbent (which helps with the mold issue) and yet is thin enough to hide behind the Ristra.  I started out with about a two foot long piece, then added peppers to the end as I harvested them from the garden.  Once the last pepper was strung and the excess floss was cut off…

♪♪♫♪♫ Ta-Da ♫♪♫♪♪   RISTRA

Many people use their Ristra as a decoration in the kitchen. They are particularly popular in the Southwest.  I’m sure you have seen braided garlic and onions hung in a similar manner. They really are quite pretty and I hung mine on a side cabinet where it could easily be seen in my kitchen.  I received quite a few compliments!

But, in my quest for self-sufficiency, this was not the end-product of my peppers.  Nope!  Though the Ristra was pretty, the dried peppers were destined to become red pepper flakes!

This is such an easy thing to do!Red Pepper Flakes homemade  Just unstring your Ristra, pull or cut off the dried green cap and stem, plop the dried pepper (seeds and all) into either your blender, food processor or coffee grinder, press the button and let the peppers whirl around about 15 to 30 seconds (you don’t want to completely pulverize them!) and you have red pepper flakes!

Fair warning:  please let the flakes settle down in your blender/food processor/grinder before opening the lid because you will be SORRY if you get a snoot full of red pepper powder!  Please don’t ask how I know about this! 🙁

Since I have started growing and drying my own herbs and spices, I have been collecting and/or buying containers for them.  The container I put the red pepper flakes into is pretty large and I wouldn’t use such a large container for dried basil, oregano, etc., but we go through a lot of red pepper flakes!  Have you ever had Arrabbitata Sauce before?  Mmm…

You can go one step further with this process and absolutely pulverize the peppers into a powder, which (I think) is easiest to do in a coffee grinder.  Then, you would have the basis for a homemade chili powder. There are a lot of different recipes out on the web for homemade chili powder, but I thought I would throw mine into the mix:

Recipe for Homemade Chili Powder

Perfect for a barbeque rub on a pork loin!  Yum………



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Pretty Storage Box

My husband and I recently updated our bathroom because we will be putting our house on the market soon.  I find it ironic that we have painted, replaced and spruced up almost everything in our house so that someone else can reap the benefits! 😉   But our home is almost 24 years old and we are the original owners, so a lot of things needed sprucing up!

Fabric over cardboard box

Our newly refurbished bathroom. It  feels naked and needs some bling!

In our bathroom we installed a new vanity, floor tile, lights, shower doors and all new shower and vanity tile!  Now it’s time to stage the bathroom.  Following the advice of numerous real estate agents (and a few staging blogs), we used neutral colors (white) for everything that is permanent and are using color only in the paint, towels and accent pieces.

Cardboard Storage Box

This box fit into the space pretty well – tall enough to hide the contents and not too wide. Perfect!

The middle of the new vanity has two shelves.  I plan to put some towels on the top shelf, to bring in color.  The towels I am planning to buy are just a shade darker than the wall color.  On the bottom shelf I needed something that also brought out the main accent color, but I wanted it to be useful and not just a pretty dust catcher.  At first I thought I would put a basket in there, but couldn’t find the right size or color. Nope – not even IKEA had the right size or color!  Nothing seemed right.  Then I realized I had a cardboard box lying around that fit in the opening pretty well. So, I decided to cover the box with fabric that would coordinate with the towels and paint color.

Fabric covered box

The bottom color – Celtic Grey – is what we painted on the walls.

At my local fabric store I found some fabric in the discount bin (50% off – wahoo) that would be enough to cover the box (just about 2 inches less than a full yard) – and it was the perfect color!  I don’t like everything all matchy-matchy, so when I saw this fabric which is about two shades darker than the paint color – SOLD!

After pressing the fabric to get all the wrinkles out, I measured the length needed to cover the sides and cut the fabric to that length, adding one inch for the seam.  I also cut the fabric tall enough so that it would fold over the top of the box to the inside. Then the box was placed on top of the remaining fabric and a line drawn around the bottom, plus a 1/2 inch seam all around.  This piece will cover the bottom of the box.

Covering a cardboard box with fabric

I pinned the fabric pretty snug, then sewed the seam.

First, the seam for the fabric covering the sides of the box was sewn.  I made sure this was the right size by fitting the fabric over the box.  Nice and Snug. Perfect!

Now I pinned the side fabric to the bottom fabric and sewed that into place.  The corners can be tricky so take your time.  I found it easiest to cut a slash in each corner as I was pinning the pieces together.  Then, when I was sewing the seam, the fabric stretched a bit so I could get sharp corners.  Before putting the fabric on the box, I sprayed the box with a bit of tacky glue and let that dry for a few minutes.  This helped the fabric adhere to the box, especially on the inside, but it sure made it harder to get the fabric on!  I think next time I will only spray the inside of the box. This project went really fast and only took about 1/2 hour to cut out the two pieces and then sew them together!

How to cover a cardboard box with fabric

I had this drawer handle that I didn’t use from a previous project, and it was the perfect finishing touch to the box!

Once the box was done, I felt it needed something else.  A handle!  I had an extra drawer handle that would work great on this box and seemed to be the perfect finishing piece!  It had the same rubbed bronze finish as the handles and pulls on the vanity, although it was a slightly different style and size, which seemed to make it all that much more special!   At first I was just going to punch a hole with an awl through the fabric and cardboard,so I could screw the handle on, but the fabric started to pull!  So instead I had to actually cut tiny holes in the fabric (easier said than done when it is stuck with glue to the cardboard – I ended up using a razor blade), threaded the screws in from the inside of the box and screwed them into the handle.  What is great is that the screws also help to hold the fabric down on the inside of the box!

I can store a lot of things in the box that I wouldn’t want out in the open, keeping a “spa-like” atmosphere in the bathroom.  Aaahhhhh….

How to use fabric to cover a cardboard box

Here is the fabric covered box in place with some matching towels.

I found some nice fluffy towels at our local BB&B store that were almost an exact match to the fabric!

Pretty Storage Box 8

So…  whaddya think?




Epic Mommy Adventures

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