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Printable 2014 calendars

December 28, 2013October 28, 2014 | San

Printable calendars found : (** Designs to be released on monthly basis)

Month by Month

Design is Yay!
Eat Drink Chic
Smäm
Francesca Lancisi
My Scandinavian Home
Mira Moln
Shhh My Darling **
Only Deco Love **

Planner style :

Ellli
Design Eat Repeat
Zu Galerie **

Yearly:

Typo : Only Deco Love

Something Different:

Mood Calendar : Funky Time

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Posted in printables, simple diy 2014 calendar printable organize

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Hello, Twenty Fourteen! >

One thought on “Printable 2014 calendars”

Francesca says:

January 20, 2015 at 10:15 am

Thank you so much for sharing!
(better late than never!)

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hello … and a note

Hi, glad you found my site where I write mostly about my homemade bread recipes enriched with natural vegetables + other things I do daily to slow down a little and pare down a lot, especially on food waste and single-use plastics. Afterall, we only have one earth, let’s be nice to it.

I post a mixture of my own photos and sometimes images that I really like by others, giving proper credits. Email me at {monoandco} at gmail dot com if you like me to remove the post with your image.

Thanks for stopping by.
Sandra

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Very very useful thermal pot for packed lunch lately. Here are some single-serve thermal pot lunch I have been feeding myself with for the past few weeks. Some tips to share thermal pot cooking: - get a good pot capacity that fits your serving size. The food will only be kept hot if the inner pot is filled to brim. If it's half-filled, the food will lose temperature quickly, don't even think about thermal cooking. - cook with bite-sized ingredients. The smaller the pieces, the faster they get cooked by thermal heat. - bring liquid to rolling boil for at least 15 minutes before transferring the inner pot to thermal outer pot. Have you been using your thermal pot more frequently lately?

My #stayhome mealprep recipes-sort of, posted on website.

Stay home project: Made-ahead weekday meals . These meatfree dumplings are filled with mashed tofu, chinese mushrooms and scallions. They freeze very well, can be reheated easily, and make a good dish for packed lunch. . 003. Snap lid plastic container, a promotional gift with barilla pasta purchase. PROs: +good size, fits my freezer perfectly CONs: -not air tight

Lately, to avoid crowded spots, have you been ordering lunch for office more often? I have been packing more homemade food. . Here's lunch in my 10-year old Tiger thermal lunch box, it's been a few years since I last used it. I have switched to metal ones but I can't bear to give this away as they are still working well. The miso soup was still delightfully warm, four hours after making! . Today's healthy main: Steamed wild rice with chinese shiitake mushroom, broccoli and pumpkin. No seasoning required. The rice was flavourful enough.. . Hope things will return to normal soon, though it doesn't appear so. Till then, stay positive and healthy!

My #byo hotcakes attempts have not been successful. Thankfully, I can make fluffy pancakes from scratch at home. . Batter recipe has nine ingredients: 1 cup plain flour 1 1/2 t baking powder 2 T milk powder 1/4 t salt 2 T sugar 2 T melted butter 1 egg, beaten 1 t vanilla extract 1 cup water . I replaced sugar with honey and butter with coconut oil. Key to getting that fluffy, almost-cake-like texture is to cook them over low heat and brush oil over the pancakes immediately after they are cooked. Before serving, drizzle honey and top with berry jam and fresh berries.

If I rank my favourite eco food containers, plastic-free ones will top the list. That's why I have so many of them in different shapes and sizes. Especially the stainless-steel ones, because they last forever! Besides packing takeaway snacks, I also use them for storing leftover food. Reheating is easy; simply pop the food along with the metal container into a steamer. . 002. Zebra brand stainless steel food container will metal snap lid x 2 PROs + handy size + zero plastic parts + convenient to reheat food directly in a steamer (but not microwave oven!) CONs - not leak-proof - not air tight - highly heat conductive, will be too hot to touch if packing high temperature food - no handle, need a carrier bag - initial cost is higher than plastic and glass containers. But because they last so well, cost calculated by per year of use is lower. In comparison, my plasticl containers always break after a few years of very frequent use. There are also plenty of scratches that make me worry about hygiene and chemical leeching issues. . Keep or give away? Definitely keeping these two!

Yesterday's vegetarian "no-chicken" rice. . My steamboat dinner plan did not happen in the end. A delayed lunch, a reduced appetite, cravings replaced - led to a quick change in menu, using the same stuff I have in the fridge, a normal thing we do as a homecook. . //Sesame-ginger-soy sauce steamed rice //Pan-fried tau kwa //Stir-fried mushrooms with vegetables //Sliced tomatoes and cucumber //Homemade red chilli paste #buynothingday

I stick to a good habit of shopping for just enough items to make dinner for next four days. Anything more, they will rot inside my fridge and become food waste. Why overbuy and waste perfectly good food? Go grocery shopping armed with a shopping list or a well-thought-out menu plan. Then, simply stick to it. . I planned for a broccoli dish for yesterday's dinner. I added steamed egg and another leafy vegetables stirfry to complete a #meatlessmonday 3-dish meal. . Today's plan is to use up my packet of potato starch noodles to make vegetarian Japchae. I paired it with a stir-fried 帝皇苗 dish. . What's for tomorrow's dinner? I still have tau kwa, tau pok, silken tofu, leafy vegetables, enoki mushrooms...how about steamboat? Do you enjoy planning meals to use up ingredients as much as I do? 😋

Taking stock of my reusable container inventory for next few days. I think I need to let go of some due to lack of kitchen storage space. . 001. Large pasta sauce glass jars likes these are too useful to be dumped into the recycling bins. I have six of them currently. Here, I fill two jars with blanched broccoli and cauliflower florets, to be stored in fridge. A great time-saving meal prep tip. . Another two jars are inside the fridge as well, one stores diy granola, the other keeps quick-cooking oats. . PROs + free + able see-through its contents + hygienic, can be sterilised by boiling + wide-mouth, easy to transfer and dispense food + wide-mouth, easy to scrub-clean -when you can place entire hand inside to reach the bottom of the jar CONs - fragile - inner lid could be lined with plastic to reduce rusting, I mitigate by not filling the food to brim, and not contacting the food directly with inner side of the lid - not airtight . Keep or give away? Limiting myself to eight of these 680ml glass jars. Giving away the rest!

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