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St. Patty’s Day DIY Decor

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I have never been one to celebrate St. Patty’s Day.  It just hasn’t been appealing to me.  My attitude has been “if you pinch me, I’ll punch you.”  Simple enough.  If there was a Scrooge of this holiday, it would probably be called “Jonie” because that’s how much I don’t really care about it.

Fast forward to this year.  I have decided that it’s ok to celebrate the little holidays with my kids.  In fact, it can be fun AND very informative.  To start my transition to my new mindset, I decided to make a little St. Patty’s Day decor to get the ball rolling.  Baby steps people.  Baby steps.

With the help of a kit from FabDecor, I was able to create my very first St. Patty’s Day decoration.  I really like a more classic look, and I think I achieved that here.

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Would you like to make one of your own? It is so easy and fun to make!


I started by painting my blocks white.  Like I said before, I really like a classic look over the traditional green although both are nice.

Next, I took my vinyl shamrocks and peeled the backing off and sprinkled glitter all over the top of the sticky side.  Then you peel the vinyl off of the transfer tape and glue the shamrocks to the blocks using mod podge.


The next part is a little tricky to show you with pictures, so I will try to explain it the best I can.  I put my vinyl “Pot of Gold” saying on the bottom block.  (The letters were also white, so it didn’t really show up in the photo I took.)  I used mod podge and painted the block directly over the top of the letters.  I let it dry for a little bit and then peeled the letters out of the glitter.  This makes it so the vinyl acts as a backwards stencil.  It worked like a charm!


On the top block, I decided to keep it simple and just used some tape to create lines.  I then used my mod podge and glitter again and am loving the way it turned out!

Overall, not bad for my first St. Patty’s Day decor!

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Lemon-Herb Zucchini Fettuccine

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This recipe got rave reviews from all chairs at the table, including those of the pickiest eaters.  It is a much healthier alternative to my favorite cream-sauce pastas, and it is packed full of flavor!  An added bonus?  EASY and FAST.

I found the recipe in an ourbestbites.com cookbook (which I la-la-love!).  I’ve added my own tips, tricks, and notes below.  I know you will love this dish!

image via ourbestbites.com

Lemon-Herb Zucchini Fettuccine
recipe by Our Best Bites

2 large boneless, skinless chicken breasts
2 lemons
2 Tbsp red wine vinegar
olive oil
1/2 lb fettuccine (1/2 box)
2 medium zucchini
1 C shredded parmesan
5-6 cloves garlic
1/2 C fresh basil (or 3 Tbsp dried)
1/4 C fresh oregano (or 1 1/2 Tbsp dried)
salt and pepper

The recipe calls for a grill, but it was fa-reeeeezing outside when I made this for the first time so I did it all on the stove top in a skillet.  It worked perfectly!

Zest both lemons and set aside.  I like to cook smaller pieces of chicken, so cut your chicken at this point if you are like me.  Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar.  Mix it all up and set the bag aside.

Put a pot of water on the stove to boil the pasta.  While you’re waiting for the water to boil, slice the zucchini in half length-wise.  Drizzle with olive oil and sprinkle with salt and pepper.

Press or finely mince garlic cloves.  (I cheated and used a few teaspoons of chopped garlic from my huge jar in the fridge.)  In a small sauce pan on the stove place 1/4 C olive oil and add garlic.  Heat over low-medium and let the oil get gently garlic-infused.  You don’t want the garlic to brown, keep it white!

Heat skillet over medium-high.  Remove chicken from bag and salt and pepper both sides.  Place chicken and zucchini on skillet.

Add pasta and a Tbsp of salt to boiling water.

Juice second lemon and add it to zest.

When chicken and zucchini are done cooking, remove from heat and cut the zucchini into bite-size pieces.

Drain pasta and immediately place in a big serving bowl.  Add zucchini, chicken, lemon zest and juice, cheese, herbs, and garlic-olive oil.  Toss with tongs, garnish with parmesan, and serve!

So.  Good.

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