I was browsing through some DIY Pinterest pages on Saturday, and a composite photo caught my eye. It was colorful and since a young person was in one of the photos, I figured it must be a relatively easy project.
I clicked to enlarge the steps depicted and got hooked on the idea!
I saved it onto my Pinterest page.
J gave me 4 white cotton T-shirts a couple of weeks ago, that he brought home from work. The project called for a white T-shirt. I remembered them on Sunday… YAY!
Since I spent a lot of time drawing psychedelic style pictures when I was recuperating 2 years ago, I have a box full of rainbow-colored Sharpies and Fabric markers too. The project called for those. Double YAY! The other ‘ingredients’ were a cup, a rubber-band, rubbing alcohol and a dropper. Check!
INSTRUCTIONS: Place the cup under the T-shirt where you want your first drawing. Using the rubber-band, secure that section to the top of the cup.
Using Sharpies, draw a design with multiple colors, then slowly drip alcohol onto the image and M-A-G-I-C!! Your drawing turns into a gorgeous blended tie-dye like print!
AND at the half-way point of my first Rainbow T-shirt:
FUN! I spent an hour playing with color. It was like Kindergarten all over again.. lol.
I realized it was getting late and I had 3 people, plus J and I to make a late lunch for. My daughter and her fiance and one of my nephews would be arriving in 2 hours..and since I wanted to make Osso Bucco and 3 – 4 side dishes I had to get cracking!
One of the dishes I have been wanting to try is a Carrot based soup. As usual, I messed around with a Carrot soup recipe that sounded good, and the result was astounding!
This is now one of our favorite comfort foods.
The Millet adds substance to the soup, so it’s more like a porridge. Instead of Crème fraîche I used Tofu and Almond milk, and believe me it didn’t need anything else. I also added cardamom to the recipe, since I think it compliments the orange veggies well.
I hope you like this as much as we did.
Creamy Carrot-Sweet Potato-Millet Soup (non dairy)
- 1 Tbs. organic grass-fed Butter (or E.V. Olive Oil)
- 1 medium white Onion, chopped
- 4 c. organic Carrots, peeled and chopped (about 7 – 8 carrots)
- 1 large Sweet Potato, cut into 3/4” squares
- ½ c. Millet
- 3 ½ c. home-made or store bought organic Vegetable Broth
- 1 Tbs. finely chopped fresh Fennel
- 1 tsp. ground Cardamom
- ½ tsp. Sea Salt
- ½ tsp. Black Pepper
- ½ c. soft organic Tofu
- 1/2 c. Almond milk
- Chopped organic Green Onion (opt. as topping)
In a 4-qt. pot, melt the butter over medium heat. Add the onion and stir occasionally until translucent and yellow. Add the carrots and sweet potato. Stir while cooking for about 10 minutes.
Add the millet, vegetable stock, fennel, and seasoning. Bring to a boil over med-high. Reduce to low, cover and cook for 30 – 35 minutes until veggies and millet are tender. Cool slightly.
Transfer mixture to a food processor, in batches if necessary, and process until smooth, scraping down sides. Add the tofu and almond milk and mix until incorporated.
Return mixture to pot and reheat. Taste and adjust seasoning.
Garnish with green onions.
~ Bon Apetit! ♥