Saturday, February 28

Honest Scrap Award

Good ole Reenie from  Cinnamon Spice & Everything Nice was so sweet to pass this award to me. Made my day after dealing with three sick kiddos. The requirements state I have to list 10 things about myself then pass the award on. I just hope I don't bore you all to tears.

Here goes nothing.

1) My favorite all time food to eat is brandied peaches. There was a lady who was friends with my grandfather...stereotypical southern lady. Just like Ouiser Bordreaux from Steel Magnolias....she used to make them for him...and would sneak me one every now and then as a kid....she's past now, and I've never been able to come close to hers....but I can still taste them when I think about it...they were just pure heaven.

2) I have a love for nature, gardening, flowers, trees, everything...BUT....I have the worlds worst black thumb and can't grow anything.
3) I'm a history lover. Enjoy researching the past. Its trilling to me. I become absorbed in books about cultures, monarchs, favorite periods would have to be 15th century Ottoman Empire and of course English and French monarchy...Tutors and the House of Bourbon.

4) I love the feeling you get making your family happy and content.....whether it be laughing together with a good meal, soothing away nightmares, or pretending to see fairies behind a leaf and watching your daughters eyes light up in our make believe world....those little moments....when you just watch the happiness sparkle down to their toes and knowing you brought that.....its amazing to know you can do that to people...and they can make you feel the same with just a smile or touch.
5) I love my husband....LOL...funny but hey, its a fact....he is my soul heart. He is the tall quiet polar opposite but we fit perfectly, like a pair of old jeans you just can't seem to grow tired of. I love the way we are together...our silent jokes, the way he doesn't see the post baby pudge and the start of crows feet...but makes me feel like a Victoria Secret Model, even in my old sweat pants and no make up. I love the way he brings me peach tea because he thinks I might be thirsty...or sneaks up behind me when I'm cooking just to snuggle my makes me not grumble so when he throws his clothes on the floor and not in the hamper and his addiction to the SPEED channel. 

6) I live in an EXTREMELY small town in North Carolina. Population under 600. Even for me that is to many people. My dream would be to have a small farm...full of chickens, roosters, goats, and cows. No neighbors for miles. 

7) When I was 2 I got attacked by a swarm of yellow jackets. (I'm fishing here, can yawl tell?)

8) I'm diabetic, diagnosed at a young age. 

"And you cook like that?" you say...yes...I do. We don't eat like this each night. I portion control and only taste my baking. I do that mainly for my husband a children. I'm also addicted to salads. I eat at least two a day and sub with Splenda for myself.

9) We have a very busy LARGE and sometimes exhausting household. My husband and myself, our three children. One with mild CP, one with PDD/NOS among other issues, and one wild toddler. I take care of my disabled mother, three cranky cats and a puppy. Its a lot of work..but I do really embrace the ups and downs. Life is never boring.

10) I have many goals for myself this year. One is to start my first vegetable garden, teach myself to knit and crochet, living more frugally and be more green. So far I'm off to a pretty good start.

:::SWOOSH::: I'm done....hey...wake up! It wasn't that bad. 

Now I have the pleasure to pass this award to others. Forgive me if you have already received this award (or secretly hate them). So many here in the blog world have inspired, advice, ladies rock. LOVE YA!


Interviewing the Crumb Snatchers

I saw this cute kid's interview at Our Simple Life and had to play along. I interviewed both both Hannah and Ryan. But of course Ryan's dance contest with his favorite pals Tuggie and Uncle Rodgie took precedence over talking with momma, I had to wait until it was finished. BTW, Tuggie and Uncle Rodgie are his stuffed dog and Pooh Bear.

Hannah is 6 going on 19.  Ryan is 5, but has PDD/NOS and a mile long list of delays, so if his answers are a little off. 

1. What is something your mom always says to you?

Hannah- "Broken Bones or Bleeding" (This took me a minute to understand what she was saying. Then it dawned on me that I do say something like a least three times a day. When she and Ryan fight I try not to play referee. Heck if I did, I could get nothing else accomplished. So I tell them I don't want to hear any tattling or fussing unless someone has a broken bone or is bleeding. I guess that throws me out of the running for mother of the year, huh?)

Ryan- "Listen to them"

2.What makes your mom happy?

Hannah- "For us to get along" (LOL, yeah, with Hannah and Ryan only being 14 month minute they are best friends, then the next they have contracts out on each other...any mother knows how annoying that is)

Ryan- "Make them a treat, like I'm doing now"

3. What makes your mom sad?

Hannah- "When you don't get anything for your birthday" (Guess my husband is out for Husband of the year. Nah, she is forgetting my new apron.)

Ryan- "Make..hurt you" (we have bad days)

4. How does your mom make you laugh?

Hannah - "Just wait...I'll show you" She got the bunny teeth. Little teeth that forgot to be put back into the Cooties game...I was just being silly one day...

Ryan- "Play the banjo" (Tickle game, hold their arms and play the banjo by tickling their underarms to silly tunes like Oh Suzanna LOL)

5. What did your mom like to do when she was a child?

Hannah - "Play with her farm set." (I think she is talking about the Little People set I was talking about this morning)

Ryan- "Play"

6. How old is your mom?

Hannah - "Uhhhh 30!" (No, I'm staying 29 forever!!!)

Ryan- "6"

7. How tall is your mom?

Hannah - "51." (HUH?)

Ryan- "This big" (About 5 inches)

8. What is her favorite thing to do?

Hannah - "Knit" (Yeah, this week)

Ryan-"Uhhh, put up my heart" (Huh?)

9. What does your mom do when you're not around?

Hannah - "Clean the house" (Yeah, pretty much..until they get older then child labor will be's why I had them...totally kidding...well just a little LOL)

Ryan- "Make me a treat"

10. If your mom becomes famous, what will it be for?

Hannah- "baking" (Look out Betty Crocker)

Ryan- "me" (This makes me a little nervous LOL)

11. What is your mom really good at?

Hannah - "What are you really good at?" (Thanks for the ego boost baby girl)

Ryan-"I'm hungry"

12. What is your mom not very good at?

Hannah - "Needlepoint" (Um, yeah...I bought her a childs needlepoint kit the other day...for ages 6 and up. I must be 4 because I couldn't do it...)

Ryan-"being sad"

13. What does your mom do for her job?

Hannah - "You don't have a job" (If she only knew LOL.)

Ryan-"clean up my room" (No sir! LOL)

14. What is your mom's favorite food?

Hannah - "Shrimp" (Bingo!)

Ryan-"Roast beef"

15. What makes you proud of your mom?

Hannah - "You're going to make me a Butterfly cloth" (knitting pattern)

Ryan-"I give you a hug"

16. If your mom were a cartoon character, who would she be?

Hannah - "Mrs Spider from Sunny Patch"  (Works for me.)

Ryan-"A teenager" (I wish I had the boobs I did back then...they do make good knee warmers now)

17. What do you and your mom do together?

Hannah - "Have fun."

Ryan-"play and make cakes"

18. How are you and your mom the same?

Hannah - "We act the same."

Ryan-"Your pants have snowflakes on it"

19. How are you and your mom different?

Hannah - "We don't wear the same clothes"

Ryan- "We are different sizes"

20. How do you know your mom loves you?

Hannah - "Because no matter what I do she loves me...she is part of my family" (AWWW)

Ryan-"Because I love her back"

21. What does your mom like most about your dad?

Hannah - "He is fun to cuddle up with"

Ryan-"Because he is silly"

22. Where is your mom's favorite place to go?
Hannah - "Grocery Store and Hobby Lobby" (I sound exciting don't I)

Ryan-"The beach and the market"

Friday, February 27

Chicken Fried Chicken with Cracked Pepper Milk Gravy

Just another country meal that I had to make before the weather gets warmer and lighter food is called for. Try eating heavy in the south with the humidity...its like walking with 40 bricks strapped to your bum, a anaconda around your chest and breathing threw a straw all while on a good dose of Vicodin. Seriously...just don't do it. 

However when the weather is cold there is nothing better than a warm hearty meal on the table. As a wife and mother I love watching the hubby and kids stumble through the door as they toss off their coats and mittens...they sniff the air and immediately know its fried chicken. The drool starts to form on the end of their lips as they beg to help mash the cream potatoes. There is just satisfaction you get when you share love through a good home cooked meal and a warm full belly.

Chicken Fried Chicken with Cracked Pepper Milk Gravy

6 boneless skinless chicken breast
1  1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
4 eggs
1/3 cups water
1/2 cup vegetable oil

 Heat oil on medium high heat.

Pound each chicken breast lightly to tenderize and flatten. (*I find it easier and less messy to place each piece on a large stripe of plastic wrap and fold it over the top of the chicken. This keeps splashes at bay and counters clean. )

Combine flour, garlic powder, salt and pepper in a shallow bowl. 

In a separate bowl whisk eggs and water together. 

Lightly coat a piece of chicken in flour mixture. Shake off any excess. Then coat with egg and end by rolling it again in the flour mixture. Repeat this for each piece of chicken. 

Fry chicken in hot oil two pieces at time, until golden brown and juices run clear. Approx 8 minutes.

Set aside and keep warm.


1/2 cups of flour (plus)
2 cups evaporated milk
4 cups milk
1 teaspoon poultry seasoning
1/2 teaspoon cracked black pepper
salt to taste

To skillet add flour and stir until brown and bubbly roux is formed. Add more flour if needed. Combine remaining ingredients together and add half to the skillet whisking constantly (the better you whisk the less lumps in the gravy). Continue to stir while slowing adding remaining milk. Let simmer one minute. Gravy will thicken as it cools. Remember to keep stirring!! 

Pour over chicken and serve with your favorite southern sides. Enjoy. 

Wednesday, February 25

Don't you dare laugh!

Stop...stop it now...I worked hard on these. Yes, there are holes, yes they are ugly and yes...the one on the right is large enough to wash a hippo. 

I'm in the process of teaching myself to knit again. I tried before with no success. Some of you are familiar with the giant baby booties. For those that aren't...lets just say they would be to big for the Jolly Green Giant. This time I have the stitches down, just need to practice. Okay, I need a LOT of practice. These are just a few cloths I practiced following patterns with. The red one has a rooster on it. The blue is a Snoopy wash cloth for my son Ryan. He adores anything "snewfy" as he calls it. He loved it so much, even with all its imperfections, and it took about 20 minutes of compromising with him this morning getting him to NOT take it to school. 

I want to thank Stephanie over at A Close Knit Family for helping me get back on the horse. And for letting me annoy her beyond reason with late night IMs and begging for example videos. I promise I'll keep at it and will make you day. LOL

For now, I'll keep knitting wash and dish cloths...

I still hear snickering people. You know you want one of my fancy smancy knitted Snewfy wash cloths. 

Monday, February 23

Simple and Sweet: Peanut Brittle

I love simple old fashioned recipes. I am not a candy maker by any means, but if you want to try your hand I suggest starting with simple peanut brittle. It's easy lets you get familiar with sugar techniques. 

Old Fashioned Peanut Brittle

1  1/2 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla
1  1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 lbs shelled unroasted peanuts*

Butter 2 large baking sheet thoroughly, making sure to include sides. 

In a medium bowl mix baking soda, 1 tsp water and vanilla and set aside.

In a 3 quart sauce pan, combine sugar, water, and corn syrup and cook over medium heat. 

Stir occasionally. Once temperature on candy thermometer reaches 240 degrees mix in peanuts and butter. Stir constantly until candy temperature reaches 305-310 degrees. (the higher the temp the harder your candy) Do not go over 310 degrees. 

Quickly remove from heat and mix in baking soda mixture. Quickly pour half of candy mixture into baking sheets. Spread quickly and let cool. Break into desired size pieces. 

*Note* You can use salt roasted peanuts but do not add them until candy reaches 300 degrees. 

Sunday, February 22

Watch the Pot Holes

I'm being the typical indecisive me. Excuse the site and the constant changes while I declutter and bang my head against the wall messing with CSS. I'll make up my mind eventually.

Saturday, February 21

Trash to treasure finds

Yesterday while out doing errands uptown, I came across a consignment store that I had passed by many times without giving it a second glance. The thought popped into my head that this was the perfect spot to look for a much needed sewing cabinet to fit my dinosaur of a machine. They of course had many second hand machines at great price, no cabinets or craft tables on hand. I did spot the items above however. They may look like junk at first glance...but I see potential. 

The rabbit is handmade...probably someones first try at the pattern. They did a wonderful job and it is brand new. No use to be seen. Stiff starched fabric makes me guess it was created with love within the last year. The dress is girlie and classic. Perfect for my daughter for Easter. I foresee many tea parties with this 75 cent deal! I'll fit her with an apron, bloomers, more decorative ribbons, and she will be perfect. 

The basket was $1.00. I needed one to fit my work in progress knitting and craft fabric. Easier for me to tote it from room to room than the shopping bag I was using. Even fits my 14" needles. 

And last but not a wooden rolled note holder. My grandfather used to have one in his kitchen to write down needed items as soon as he ran low on something. I have the worst memory and always forget something while shopping. Even if I make a list. This way my list is already made and ready to go anytime I need to restock the pantry. It has some wear and tear on it. I'll restain it or paint it to coordinate with my kitchen, and maybe even decoupage it with some pretty scrap paper. Cost...$1.00

Wednesday, February 18

A yummy mouth full...Rum Honey Soaked Banana Walnut Cake

My youngest crumb snatcher is addicted to bananas. I have to make sure and buy at least two bunches at every shopping expedition. The last time the bananas were so green it made me pucker just looking at them. So I decided to be fun and buy the baby bananas. 

First I'll tell you one thing...HARD to peel...second, they looked great on the outside but mushy and over ripe on the inside. Mark wouldn't go near them. Who could blame him right. So sitting on my counter sat two large bunches of baby bananas...I just knew the gnats were going to move in within seconds and carry us all off. 

What do you do, you make banana bread right? Okay, I was a little bored with that this scrumptious cake was born.

Rum Honey Soaked Banana Walnut Cake

2 cups sugar
1/2 teaspoon salt
2 1/2 cups flour
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1/4 teaspoon banana flavoring
1 1/3 teaspoon baking soda
1/4 cup buttermilk
1 1/2 cups walnuts, chopped
5 bananas or 15 baby bananas (extremely ripe)

For glaze sauce

1/4 cup Dark Rum
1/8 cup water
4 tablespoons butter
1/4 cup honey

Preheat your oven to 350 degrees. 

Grease and flour a bunt or tube pan well. 

Peal and mash bananas until it looks like a paste.

In a large bowl dissolve baking soda in buttermilk and let sit for 2 minutes. Be careful of foam over flow. If it doesn't foam, its okay. Doesn't always foam for me either. 

Combine sugar, salt, flour, oil, eggs, vanilla, banana flavoring, nuts and bananas to buttermilk mixture. Mix by hand, careful not to over mix. 

Bake for 50 minutes to 1 hour or until tester stick comes out with a small amount of sticky batter. Do not bake until tester is completely clean or you will have a dry banana cake. 

The last 5 minutes of baking time for cake. Bring all ingredients for glaze/sauce to a boil in a small sauce pan. Let boil for 3 minutes. Once cake is removed from oven, pour sauce over hot cake, especially around the sides. Let cake sit for 20 minutes before removing from pan to completely cool. Sprinkle cake with powder sugar and ENJOY!

**Freezes well

Monday, February 16

A Homegrown Valentine's Day

Valentines Day really isn't a holiday we take notice of. For my husband and I it really is for young couples in puppy love or for the materialistic minds who just want another day to receive or give gifts. We don't feel it necessary to give each other a pat on the back for buying nasty heart shaped chocolates, over priced flowers, or silly musical plush animals who sing repulsive lovey dovey bubble gum pop songs. 

I'm not saying we are one of "those" couples who claim to shout from the rooftops how wonderful we find each others company or that we deeply profess our love each and every day of the year. We just don't need that calendar marked day to say I love you. We do it in simple ways. For instance my husband really isn't an expressive man. He isn't shy or dull by any means. He just doesn't give compliments freely and rarely does he voice emotions. That is except to me in private. He shows me by wrapping his arms around my waist when I'm cooking and nuzzles my neck, he covers me up in the morning after I've kick the blankets off, he strokes my hair when he thinks I've fallen asleep in the crook of his arm...its those little things. That's how we show each other how deep our love is. To the world he can be cold and reserved, but to me he is my mushy little teddy bear. I take those every day moments as my gift over candy and flowers. 

We didn't even see each other Valentines Day, other than a few minutes. He worked then took our oldest son to a Monster Truck show. I spent the evening with our daughter Hannah. Together she and I sat and talked to Nana, made pizza and had a girly night full of Pixie Hollow fairies and making a pinkalious Valentines Cake. She of course wanted to do it all herself and she did a fabulous job. Next lesson is to teach her to do decorative icing. This time she was perfectly happy with frosting, sprinkles, and candy hearts. 

Late that evening after the truck show, when all the kids were in husband and I spent a few moments talking about our day and the moments we had one on one with the kids. Me laying on his chest, listening to his heart beating, he tucking a strand of hair behind my ear...the contented made the perfect Homegrown Valentines Day. 

Thursday, February 12

Stuffed Pork Chops with Rosemary-Grape Stuffing

This is another meal that my meat and potato man drools over. Seriously, if you want to use your skills in the kitchen to win a hotties heart this Valentines day, make this. Serve with a side of wild rice and roasted asparagus and you'll be sure to score some bling...or at least some serious couch cuddles

Stuff chops with Rosemary-Grape Stuffing 
Serves 4

2 tablespoons olive oil, divided
2 leeks, white part only, rinsed and chopped
1 cup seedless red grapes, rinsed, and halved
2 teaspoons dried oregano
1 teaspoon dried rosemary, divided
1 1/2 cups unseasoned bread cubes or day old bread
1/2 cup chicken broth
4 bone in pork chops 1-1 1/2 inch thick 
1 1/2 cups Japanese style bread crumbs (panko crumbs)
1 stick butter


Preheat oven to 375 degrees 

Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute leeks for 3 minutes, then add in grapes and saute another minute. Add in 1/2 teaspoon rosemary, oregano, and salt and pepper to taste. Stir to coat grapes/leeks mixture. Move mixture to a large bowl and add bread cubes and broth. Mix thoroughly and set aside.

Slice pocket into chops using a non serrated knife. Slicing horizontally into the side of the chop just to the bone. Season the chops with house seasoning and stuff with grape mixture, allowing to overflow. 

Heat remaining olive oil in a large skillet brown each chop on both sides and set aside. 

In a small bowl combine panko crumbs, melted butter, and remaining 1/2 teaspoon rosemary. Spread crumb mixture on top of each chop and transfer to baking dish. Finishing cooking chops for 15 minutes or until thoroughly cooked. Enjoy.

Sunday, February 8

Taste of the South: Shrimp and Grits

To a southerner, eating breakfast without grits is practically a sin. Die hard connoisseurs of grits will tell you only stone ground long cooking grits are worth the time and others think the invention of quick cooking grits are better than sliced bread. I don't mind quick cooking grits, but can spot instant from a mile away. Personally I think eating a hand full of dirty gravel has more appeal. 

Grits, like oatmeal can be enjoyed with many add-ins. Only difference is they are savory instead of sweet. Red eye gravy, various cheeses, breakfast meats, eggs, and seafood just to name a few. 

Shrimp and grits or breakfast shrimp, is a traditional Low Country dish, yet enjoyed throughout the south. The base of this dish is grits with shrimp sauteed in bacon fat or butter. As times change so do traditional dishes. Now this simple breakfast of fishermen has made its presence on the menus of fine restaurants throughout the country. It's not just for breakfast anymore. Below is the recipe my family enjoys. 

Shrimp and Grits


4 cups water
2 1/2 cups chicken broth
1 1/2 cups half and half
1 1/2 teaspoon salt
2 cups grits (long or quick will work fine)
1 1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 tablespoons butter


6 slices bacon
2 lbs medium shrimp, peeled and deveined
1/2 cup flour
2 cups sliced mushrooms
1 cups chopped green onion
4 cloves garlic, minced
1 cup chicken broth
4 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce


In a large pot bring water, chicken broth, half and half and salt to a boil. Whisk in grits gradually and reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Add cheddar cheese, Parmesan, and butter. Set to the side and keep warm.

Fry bacon in a large skillet until crispy. Remove and drain on paper towel to remove excess oil. Reserve 2 1/2 tablespoons of bacon drippings in the skillet. Crumble bacon and set aside.

In a medium bowl, combine flour, pepper and salt. Dredge shrimp in flour shaking off any excess.

In hot bacon drippings saute mushroom until tender. Stir in green onion and garlic; saute for another 2 minutes. Add shrimp and continue to saute until another 2 minutes until thoroughly cooked (approx. 2 minutes). Stir in remaining chicken broth, lemon juice, and hot sauce. Continuously stirring to loosen bits from bottom, cook for another 2 minutes.

Serve grits topped with shrimp mixture on top and crumbled bacon. Enjoy.

Saturday, February 7

White Chocolate Macadamia Nut Cookies

I got this recipe out of Bon Appetit years ago....they are wonderfully chewy on the inside with a slight crisp on the outside...not overly sweet yet, perfect for that hounding sweet tooth. 

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter - softened
1 cup (packed) light brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups white chocolate chips
1 1/2 cup coarsely chopped roasted salted macadamia nuts

Preheat oven to 350°F.
Whisk the flour, baking soda, and salt together in a bowl.
Beat the butter until fluffy, add the both the white and brown sugar.  Mix until well blended.   Add the vanilla and eggs, one at a time.  Mix until smooth.
Mix in the  dry ingredients and beat just until blended.
Carefully mix in the nuts and chips. and nuts.
For large cookies, drop dough by heaping tablespoonfuls onto ungreased baking sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.

Wednesday, February 4

Glass of Lemonade?

I am officially a genius. Well, now I can prove it to my husband. I have a bloggie award that tells me so. Even better... a domestic genius to boot. I may just have to print this out and tape it to the bathroom vanity just to politely remind him each morning. My girl, Rachel over at Sweet Angel Memories says that I'm a Domestic Genius. Guess I have her snowed eh? LOL Thanks Rachel for the ego boost. 

I want to thank my great friend Rachel for this award. I promise to love and cherish it forever, not only because its my first but because it came from you. 

So now to spread the love. I pass this Lemonade Stand award to: I envy her beautiful farm life over at Our Simple Life. She also deserves another for bringing us beautiful quality apron fashions at The Apron Goddesses

My wonderful friend Kim over at Blessed Hope who can really use all the luv and prayers you can dish out. Recently gave birth to her seventh blessing whom has Spina Bifida.

Lori Lackey my sister in Faith and study A World of Ideas.

Gail, an all around sweet lady who has had life trip her yet she keeps truckn. Friday Not Just a Day of The Week.

And my innovative Foodie Friends whom inspire me to be a better baker and cook. 

So yawl don't forget to post this award on your post or blog and pass the luvvvv around to others who you find bring a smile or happiness to your bloggie world. Make sure and tell them how great they are :)

Monday, February 2

The Pink Polka Dotted Princess and the Big Boy Bed

So I'm not really a fan of football. While daddy was busy watching the game with the boys, Hannah and I decided to pass by the boredom with letting her try out my new bath products and lotions. She also requested a manicure. You know she had to pick pink polka dots to match her jammies

Master Curly top also decided that he was to big to sleep in his crib any longer. 18 months and he moves like a member of the NYC swat team escaping and scaling anything within site. So he has moved on to his big boy bed. Now if he will just sleep in it and not with the super fab pooch. Holly likes her bed to herself. 

Another Fabulous Giveaway from The Apron Goddesses!

Bringing you another wonderful giveaway from The Apron Goddesses!

 This time its a fabulous $30 gift certificate for TAYGA

Very versatile and stylish aprons for any occasion. Whether it be entertaining, cleaning, or baking with the kids. These aprons hold up to all your standards and come out of the wash just as fabulous as the day they were made. 

So head on over to The Apron Goddesses and get your name in for this awesome giveaway!