A glue stick is often my weapon of choice when putting together simple crafts. But the trick is finding a way to use it so that you can apply it and not turn everything else around it to a sticky mess.
Enter today’s teeny tiny tip – use your junk mail. Those magazines you get but you are positive you didn’t subscribe to? Perfect. Apply glue stick liberally to the item you want to stick together while it is on top of the first page of the magazine. Don’t worry about the glue that goes wide of the item. Keep moving the craft that needs to be glued to a safe spot on the sheet as you go, until that sheet is too sticky to use. Tear it off and recycle it, and guess what? Another sheet is ready to go, right below it.
Also visible in this photo is an even tinier tip – paperclips make great clamps for holding the edges of paper together as the glue dries.
In the back part of my kitchen I have a beautiful picture window. It lets in great light into the space, which normal people would use for an eat-in kitchen area.
I’m guessing you already know I don’t consider myself normal 🙂
Honestly, we eat at the coffee table in front of the TV. So that space in the kitchen has served as an office area for Mr. SuzerSpace for several years. Recently he vacated it so I could have it for my craft space.
And that big picture window is an excellent display space. Continue reading…
I have not tried any of these snacks but the the part where she says “…but for me, it’s one of those foods where applying the whole all-in-moderation philosophy of eating is almost laughable” means we are on the same team.
New emoji! I’m looking forward to the Steven Cobert inspired eyebrow raise, the one that swears, and especially the one looks like me! Not sure I like the label of “older adult” on that one since I’ve been gray since my mid-thirties and have worn glasses since I was 3. But that is most definitely my haircut.
Yesterday was April Fool’s Day, which is not my favorite, but this list of books from comics and humorists looks to offer a few good suggestions.
None of the links in this post are affiliate. They are just things I found interesting on the Internet this week.
One of the great things about getting older is getting be to young again.
What?
Well, when I was about 10, I had a bicycle, and there was an “S” on the seat, which I was sure was for “Susan” but turns out it was for Schwinn. And I wanted a license plate wth my name on it, but I never had one. Not sure why. My adult guess is that my sister’s name isn’t as common and it wouldn’t have been fair for me to have one and her not.
Fast forward 40-cough-cough-years, and I have a bicycle with an “S” on the post, which I am still sure is for “Susan”, but I bet the guys over at Specialized will disagree. Although they did send me some extra stickers when I asked, so they are still cool.
And when I realized I still wanted a license plate, I made one myself.
Technically, I’m not sure if this is a crustless quiche that doesn’t have milk, or a frittata that doesn’t start on the stove. We tend to make it heavier on the veggies and lighter on the eggs, but you can vary your ratios to suit your taste.
Either way, it’s a favorite lunch meal at SuzerSpace.
I usually make this on a Sunday afternoon to clean up the leftovers languishing in the fridge.
Couple of eggs? Check.
Some wilty veggies leftover from salads during the week? Check.
Some spinach or arugula that is getting past it’s prime? Check.
Cheese? Are you kidding me? We always have cheese 🙂
This is great slightly cooled from the oven, or cool it completely and refrigerate it and reheat it during the week. Even though it’s already loaded with veggies, I usually serve it with a salad.
In a medium bowl, mix the eggs thoroughly. Add water or milk if desired.
Line a small baking dish (mine is 7 x 10) with parchment paper.
Distribute the veggies and spinach or arugula in the dish.
Sprinkle half of the cheese on top of the veggies.
Pour the eggs over the veggie and cheese mixture. Stir lightly with a fork to make sure the eggs get evenly distributed.
Top with remaining cheese.
Bake for approximately an hour, or until the quiche appears set and a knife inserted into the center comes out clean.
Allow to cool and then cut into slices.
Recipe Notes
Use whatever veggies you have the fridge. I usually go with green peppers, mushrooms and broccoli. Cut everything up bite size so you don't end up with big hunks of something on your fork.
I more than just line my baking dish with parchment - I make sure the sides are protected and I fold up the corners before I add in the veggies so I have a barrier all around. It makes removing the quiche easier when it is baked - you can just lift up the sides of the paper and everything comes up all at once.
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