Meg Makes

Meg Makes

Meg Makes: My plans for the painted locker I lugged home from the salvage warehouse

I have wanted a genuine school locker for my house for as long as I've had a house, to be totally honest.

Recipe for a Fresh Fruit Tart

Today’s recipe for a Fresh Fruit Tart comes from Cassandra Schowengerdt, who works in marketing at The News-Gazette.
She tweaked it from a recipe from a cookbook called “The Food of Italy: Region by Region,” by Claudia Roden.

Meg Makes: Assembling our DIY storage bed, and the pros and cons of having one

Rob and I started seriously thinking about building a storage bed in May and by June, Rob was making good progress on the

Recipe for homemade lemon shake-ups

I grew up in Paxton, and some of my fondest memories are from its Old-Fashioned Fourth of July Celebration in Pells Park.

Meg Makes: Free pattern for a knitted chevron dishcloth

After I finished my first knitting project, a baby towel, I was eager to knit something else.

Recipe for Chorizo-stuffed Bell Peppers

Rob has been all about experimenting with stuffed peppers this summer, as you saw with his Chorizo-stuffed Jalapeno recipe earlier this month.

Recipe for garden veggie chicken salad

We ended up with quite a bit of leftover chicken after a party last weekend, so I decided to make chicken salad.

I was in the checkout line at the grocery store yesterday when I realized I'd forgotten to buy celery. I love using celery in chicken salad for that fresh crunch it provides.

Recipe for roasted-veggie bacon pasta

I have been really lax about making much of anything this summer, which explains why I've been blogging so irregularly. When I do cook, it's been dishes with a little of this and a little of that.

Lately, our meals have been driven by "We need to eat this garden vegetable right now," which makes the resulting recipe difficult to write down and share.

Recipe for homemade hummus

Without much trouble, Rob and I could easily eat at least three tubs of storebought hummus in a week. There's something about it that's so delicious.

Because of our love for the stuff, I've started making it in my food processor. It's less expensive that way, and it gels with my love for knowing exactly what I'm eating.