Let's Just Try It

a compilation of inspiration and creative endeavors of a mom and daughter duo

reCreation-The Art of Old Becoming New

I believe in second chances, don’t you? Opportunities to shine better than you shined before, to correct a mistake made in haste or to try just one more time to reach the goal you fell short of last time. It takes grace on the giver, and persistence on the receiver, but this is the seasoning of life.  People need second chances – why? because they have value  and potential.  No matter how tired, battered or worn out they might be.

Art imitates life, right?

recreate:  \ˈre-krē-ˌāt\

transitive verb
:  to give new life or freshness to : refresh
intransitive verb
:  to take recreation

In the early days (back when I was very young and very bored) my mom would give me old buttons, yarn and scraps of fabric to keep me busy on those long summer days. I can remember thumbing through magazines and pattern books dreaming of all the things that those buttons and scraps could become.  This was my “recreation”.

Perhaps because of these memories, I have a very hard time walking past “items of great potential” –  Beautiful stacks of cardboard, old pallets, holey jeans… they all sing with the tune of second chances.

So, what is a girl to do? ReCreate of course!
I have been cooking up several projects and will be keeping a journal of the process. Check out my new blog “CJ’s (re)Creations for how to’s, techniques and some items for sale

<a href=”http://www.bloglovin.com/blog/13563897/?claim=nsed22tfpvu”>Follow my blog with Bloglovin</a>


Zesty Mexican Chicken Soup

There is such a warm fuzzy feeling when the spices of Mexico meet a steamy broth filled with chunky vegetables and chicken.  Topped with a dollap of sour cream, a sprinkle of cheese and a few sliced olives, it will warm you down to your toes!


Zesty Mexican Soup – serves 6 


1 small chicken, cut into pieces (or 1 package of chicken pieces)

1 Tbl olive oil

1 onion – rough chop

1 celery – rough chop

2 carrots – rough chop

8 cups water

bay leaf

1/2 tsp oregano

salt and pepper

2 stalks chopped celery

1/2 c chopped green pepper

1/4 c chopped onion

1 clove garlic, chopped fine

1 can chopped tomatoes

1 can kidney beans, drained

1 cup frozen corn

1/2 tsp oregano

1 1/2 tsp cumin

salt and pepper to taste

In a stock pot, or large saucepan, brown chicken back, legs and wings in 1 tbl oil.

Add rough cut vegetables and brown slightly.  Add water, salt, pepper, oregano and bay leaf and remaining chicken

Simmer for 30-45 minutes until chicken is cooked through.

Remove chicken from broth and set aside.

Strain broth into a colander to remove the rough cut vegetables.  Reserve 2 cups of broth for soup, and freeze the rest for another day!

Remove chicken meat from bones and break into chunks (bones can be used again for more broth making goodness!)

Saute celery, green pepper, garlic and onion in 2 tsp olive oil until just softened.  Add spices, tomatoes, chicken chunks, frozen corn and kidney beans as well as the 2 cups of chicken broth.

Simmer for 20 minutes and season with salt and pepper to taste.

Serve with a dollop of sour cream and a sprinkle of sliced olives and shredded cheese.  For an extra bit of yum, fry stripes of tortilla in oil and sprinkle with salt and serve sprinkled on the top of the soup.  Mmmm Good!


Quick Quick Version

3 chicken breasts (or 2 large ones)

2-3 cups of water

Salt, Pepper and 1/2 tsp each of oregano, parsley and chopped garlic

1 jar chunky mild salsa

1 can kidney beans, drained

1 can sweet corn

1/2 tsp oregano

1 1/2 tsp cumin

salt and pepper to taste

Poach chicken breasts in water with salt, pepper, oregano, parsley and chopped garlic for approximently 15 minutes or until cooked through.  Watch carefully that the meat does not overcook or it will be tough.

Remove from broth and set aside to cool

In a large saucepan, add poaching liquid, salsa, kidney beans, sweet corn, oregano, cumin.  Bring to a simmer.

Meanwhile, chunk chicken into bite size pieces

Add chicken to sauce and bring to simmer.  Simmer for 10 minutes.

Enjoy with a dollop of sour cream, a sprinkle of cheese and delicious fried tortilla strips for an extra treat.

Curing the Cold Weather Chills- Curried Vegetable Soup

Leaves are everywhere… the wind is sending goosebumps up and down my arms… and I am day-dreaming about a big steaming bowl of soup!


I don’t know about you, but I have two meat lovin’ manly men in my household.  And even thought of a vegetable will send one of them (I won’t mention which) running for his keys to grab himself a burger from a local restaurant.

But I LOVE soup – and vegetables!

And they love Curry! and Spice! and Bacon!

So, what’s a girl to do, but to lure them into the land of health with the things they love.

This is the first in a short series of my favorite soup recipes – each with two ways to fix it – one quick quick, the other a little more involved but more home-made.  You choose which fits your timeline for your next soupy-meal.

Curried Vegetable Soup     (serves 4)


3 peeled and sliced carrots

2 stalks sliced celery

1/2 cup chopped onion

1 garlic clove, chopped

1 Tbl olive oil

3 cups cauliflower florets

2 cups homemade Vegetable or Chicken broth *

1- 14 oz can unsweetened coconut milk

1 Tbl curry powder

1/2 tsp oregano

1/4 tsp cumin

1 cup frozen baby peas

1/4 cup chopped fresh cilantro

1 Tbl chutney (optional)

In a medium size pot, add oil, carrot, onion and celery.  Cook until softened.

Add cauliflower florets, broth, and spices. Cook until vegetables are soft.

Add coconut milk, peas and chopped cilantro.

Heat through. Season with salt and pepper to taste

Garnish with a sprinkle of fresh cilantro

Serve with flatbread or toasted pitas

(Homemade stock is easy! Simply toss in your lonely bits and pieces of vegetables hanging out in your fridge – carrot, onion, celery, garlic, sugar peas..whatever you’ve got – with some of your favorite herbs, salt, pepper and at least 4 cups of water.  Simmer at a slow simmer for as long as you can.  For extra color and flavor, saute the veg in a small amount of oil to soften before adding the water.   Want chicken broth?  Add chicken bones to your veg and brown slightly in the pot before adding water and simmer as above.  Freeze in small plastic containers and decant into freezer bags for easy use in all your favorite recipes)



1 -14oz can Vegetable or Chicken broth

1 small bag of frozen cauliflower

1 1/2 cups frozen mixed vegetables

1 cup frozen baby peas

1 Tbl curry powder

1/2 tsp oregano

1/4 tsp cumin

1/4 garlic powder

1- 14 oz can unsweetened coconut milk

1/4 cup chopped fresh cilantro

In a medium saucepan, add broth, frozen cauliflower, mixed vegetables, peas and spices and heat to a slow boil.

Cook until softened.

Add coconut milk and cilantro and heat through.

Garnish with a sprinkle of fresh cilantro and enjoy!

If Ogres Are Like Onions, My Garden Is Like Lasagna!

shrek garden

Oh, wise wise Shrek.. He understood the importance of layers!

And who would have imagined that lasagna would ever be associated with gardening?

Or that these “non-traditional” concepts of gardening have been around since the beginning of time?

I remember my dear grandmother hauling her newspapers outside, and laying them in her flower beds.  I, as a young- probably mouthy, tag-along, plagued her with questions.  Her reply to me was “If I don’t have to weed, why would I?” I thought that newspaper gardens were silly…. until now.

I love fresh vegetables.  I love being in charge of my food.  I love seeing things grow.  I don’t love weeding..or tilling…or hoeing… much.

Enter a brilliant idea:  block the weeds and build your soil on top.    What?  Really? …   Yep!

My first inspiration came from one of my favorite blogs:  Old World Garden Farms .  Here is a family who represent what I long to be… creativity, productivity and thriftiness…oh! and they don’t like to hang out weeding the garden all day either!

Their 4 part series covers the basics of Raised Row Gardening – and their 10’x15′ plot provides enough food for their family and doesn’t take more than 10-15 minutes of maintenance per day.  I like that!

Lasagna Gardening is a no-till, easy to maintain way to garden.  What?  Less work?  I like it!

Need more motivation than easy? How about this:

Lasagna Gardening:

  • uses organic waste materials immediately
  • builds up the soil level
  • sequesters carbon
  • preserves the strata of microorganisms
  • improves soil fertility
  • holds water, slows evaporation and run-off
  • blocks out weeds
  • keeps root systems cool

Let’s face it – it’s a simple concept that mimics nature.  It’s not rocket science. Yet it does need a bit of planning – and I’ll attest that while it may be easier in spring, it requires  a bit of work to get started. However, thanks to the abundance of organic material just falling from the trees….and the horses, it is a low cost way to get things literally cooking in anticipation for those first beautiful days of spring.

Don’t have space?  This works GREAT in containers!  And you can join my Facebook group Container Gardening for Healthier Eating  and there is no need to buy expensive bags of potting soil… make your own!

So in the spirit of “Let’s Just Try It”, I’d like to provide an on-going journal of this adventure:  you can learn from my efforts and mistakes.. and hopefully find yourself providing your family with delicious fresh food from your own garden!

Here’s what I have learned so far: ( or you can jump to a helpful site Lasagna Gardening for a tried and tested step by step)

1.  Pick a sunny location

Got weeds? No problem!  So did we!


2.  Now, go and sweet talk your local Home Depot warehouse manager… or the local supplier of hot water tanks.. OR if you are like me and replacing your furniture.. your own huge personal collection of cardboard from IKEA


3.  Lay those lovely chunks of weed blocking goodness down – make sure you remove all those plastic covered labels and tape – which will take forever and ever to compost… and overlap your edges by at least 5 inches. This will keep those sneaky weeds from creeping through.  Wet this down as you add your first layer of “green” material.  It will help get the “cooking” process going.


4.  Now the fun layering begins.  Grab your gloves, and a handy wheel barrow and throw down layers of “green” then “brown” organic material.  There is actually quite a bit of information on the web about Lasagna Gardening or sheet composting – and a few different takes on how it can be done.  But to put it very simply you need to types of layers – Green – nitrogen rich and  Brown-carbon rich.  Put the two together with a bit of moisture and voila! A working compost.  A ration of 2 carbon to 1 nitrogen works great. Check Dummies.com for a great breakdown of what works well.

For us, it will be mostly comprised of


Horse manure (green and very “hot” with nitrogen)


Straw  (brown) – Try to find straw that is free of seeds – if this isn’t possible, let your chickens (or borrow some from a friend) pick through and feed on the seeds before you proceed with the next layer


Kitchen compost and/or herbicide free grass clippings – (green)  We’ve been peeling buckets of apples and freezing them in anticipation of putting the layers down.


Tree leaves – we are using mostly maple leaves, thanks to my lovely suburban neighborhood which has streets lined with them.   – It might cost you a little to bribe your teenage girls to rake and bag them to take to the garden, but it was great seeing the look on the neighbor’s face when she caught us raking her front yard for her.

We are about halfway through the layering process so far on a 20’x20′ bed.  We will layer these until we have about 2 feet of material, which will decompose and become a good thick layer of rich ground for us to plant into.  Because it is on a slightly sloped grade, we will most likely put down black plastic to heat things up, and keep all our hard work from washing down the hill.

Next, we wait.. and plan – and begin to prepare those cold frames and mini seed pots made from recycled tp rolls for the beautiful rich soil that will be waiting come spring.

About our garden:

As of Autumn 2013, we have not yet found our piece of paradise to begin our little mini farm… so we have teamed up with our good friends who have a little slice of heaven out in the country.


It doesn’t take much to motivate me to leave suburbia and drive a few extra minutes to take in this view!

We are actually going to run a side by side experiment using three types of gardening:  lasagna layering, standard tilling and raised beds – and see which one is truly the best producer of deliciousness.

Follow this blog for updates – as well as more of the adventures and misadventures that my daughter Elizabeth and I get up to.

Cardboard Cardboard Everywhere!


When life gives you lemons  cardboard, make lemonade something amazing!

I’m sure that there are psychiatrists with treatment plans for people like me.  People who have rooms with ‘items of great potential’.  People whose hearts beat a little more quickly at the thought of what could be done with “that”.  People who love the phrase “another man’s trash…”   Yep.  That’s me.

So, here’s the story – we moved across an ocean.  Our life’s belongings are on a small container on a very big boat which has yet had the courage to leave port.  And we are in a big house full of …. nothing.

Never fear! IKEA is here!  Presto! We have beds, and a couple chairs, and a couple small tables (acting as desks)

and I now have a MOUNTAIN of cardboard and plastic.  It’s smooth perfectly clean surface is just calling to be made into something beautiful…something useful.

Oh and did I mention that I also have an abundance of time on my hands?

So, according to my mathematical equation :

[(cardboard + potential) /storage space] x extra time = useful or beautiful projects + happiness –  minimal financial outlay

This is an equation I can live with.

But what does one do with such an abundance of the stiff brown stuff?  The days of castles and cars are past.  Barbie has moved to another home, and Mr. Teddy now lives high on a shelf in my youngest daughter’s room where his primary job is now to be “cute”.

I contemplated building some amazing creation for our new neighbor’s 6 year old daughter and 4 year old son… but we’ve only spoken once… and they might find it a bit…odd.

I tried googling “cardboard projects” – let me just say there are some pretty creative people out there.

 How about some cardboard armor to slay a cardboard dragon?


And considering the current furniture situation… perhaps a cardboard chair to relax in?


Sadly, none of these are quite what I had in mind.

So my quest continues:  useful and/or beautiful,  fun and/or responsible.

Watch this space to see what kind of things I come up with



Even though so many creative ideas floated through my head… a more practical, and hopefully productive solution arose which required every last piece of cardboard I had gathered – and it will produce SO much more than any desk organizer or gingerbread village…


Curious?  Jump to my next post here