such a warmth, that cold brings . . .
such a warmth, that cold brings . . .
Hi there! This week is the last week of our “thrifted and made” series. How fun it’s been! The theme for this week’s gift is “common goods” for the kitchen. The possibilities are really endless.
(basket, glass juicer/ reamer, and pretty cutting board)
Handmade goods (except for the felted ornament):
(stitched linen towel, recipe cards, a sweet treat, and countertop cleaner)
When it comes to both the thrifted and made there really are endless possibilities when it comes to common kitchen goods.
For the thrifted portion of the gift, a basket or something to hold all other parts was a must. A wood crate would be beautiful as well, but baskets are so easy to come by when thrifting. However, seek one out that is quality made, that has a unique shape or weave pattern and/ or one that can easily be used for storage or decoration.
The cutting board was simply too pretty to pass up. My thoughts were even though your giftee might not prefer to use it as an actual cutting board, it would be beautiful hanging on a wall or used on the table to set a candle on or for holding an appetizer.
The glass juicer is something that even when it’s not being used is so lovely as a display piece. If a juicer is hard to come by, a pitcher or canister would work wonderfully as well. You could then fill it with a favorite seasonal goodie.
As for the made goods, I used this tutorial for the linen towel and modified (simplified) it a bit by doing minimal stitching. If you didn’t want to add any decorative stitching, a towel made of beautiful fabric is lovely left alone.
My other common made goods included a countertop cleaner made of one part distilled water, one part white vinegar and several drops of tea tree oil (thieves is also a favorite for this). If you don’t have any amber bottles, reuse any empty glass container or spray bottle and label it with a small tag or sticker. Use what you have – most likely you can make an all purpose cleaner out of things you already have in your pantry.
Lastly, I included some recipe cards. Find the template here – recipecard.pdf
Filling the cards out with some of your favorite seasonal recipes (sweet treats, cookies, your favorite holiday casserole dish, an appetizer, etc) would be a lovely idea. And then you could also include some blank extras.
I also included a simple sweet treat – orange cranberry pistachio fudge. I mean, “common goods for the kitchen” had to involve at least some bit of food.
The one “new” item I included was the felted swan ornament. She was the perfect fit!
All of the goods mentioned above can be gifted or keep it simple by pairing just a couple of the items together. For example, a lovely handmade towel and a pretty board or platter with a sweet treat on top would be just as wonderful.
Such a joy this “thrifted and made” series has been. Hoping your blessings are many in the weeks to come and that your holiday season has been bright thus far!
P.S. – The format of the recipe card is four by six inches.
We eat our fair share of eggs in this house and most of the time we prefer them scrambled (because of ease), unless we are making sandwiches. I needed something quick for dinner the other night and was leaning towards doing something “breakfasty” but was looking for something more than just starches and scrambled eggs sounded a little “blah”. I then remembered the booklet that came with my daughter’s waffle maker suggested an omelet waffle. Definitely easy enough. And such a great way to put to use some of the leftover veggies and cheese in the fridge.
The only items you really need are a waffle maker and eggs. I used this four inch waffle maker. One egg is needed per waffle. For our dinner waffles, I mixed in a variety of chopped peppers, cooked turkey sausage, and cheese. And for lunch the other day, with the egg, I mixed in chopped peppers, leftover baked chopped cauliflower, mushrooms, and cheese. On top, I garnished with sour cream (or Greek yogurt) and a little green onion (would’ve preferred chives but I didn’t have any).
If you are making more than just one waffle, mix/ whisk your eggs with all of your ingredients. One four inch waffle is equal to approximately one full ice cream scoop. If you are using a larger waffle maker, I would say approximately 3 eggs or 3 scoops of your mixture would be sufficient enough.
When I made these for lunch, I also had some leftover bread from dinner the night before topped with a dab of orange honey butter. It was the best sweet and citrus “ending”. It’s also very simple to make. You need just 1 to 2 tablespoons of fresh orange juice and honey and a little orange zest along with a stick of butter to make more than several servings worth.
And the prettiest little book to compliment the lunch and keep the littlest busy while I eat. 😉
2019 edition. Natural dyes.
This year, for the first time, I gave naturally dying eggs a try. I read through several tutorials and posts about the “how-tos” and compiled bits from each before beginning. Below are some of “my bits”.
What I used:
The blueberries, red cabbage and turmeric worked best for me. My thoughts are some of the dyes may have worked differently or better if I would have let the foods simmer longer and/ or if I would have added more foods into the water. I’d tell you a more specific recipe, but I really didn’t use one. 🙂
Happy Easter week! This is perhaps my most favorite week of the year – the weather, the beautiful colors (inside and out), cute baskets everywhere!, Palm Sunday, Holy Week, Easter Sunday, the attire, the sound of birdsong, the smell of fresh cut grass, flower planting, the celebration . . .
(Saturday Breakfast of Greek/ Mediterranean Omelet with gyro meat & Vanilla Lattes – from a local coffee shop)
My birthday was Sunday and the weekend was both beautifully festive yet wonderfully casual. We had dinner out Friday with friends, then I had breakfast with a friend on Saturday and lunch with a friend on Sunday. For my actual birthday, I just wanted a no fuss day to do some cooking and relaxing and such a sweet day it ended up being.
I tried my hand at a couple of new recipes.
For breakfast, I made Joanna Gaines’ Orange Scones. The scone itself is lighter and more cake-like (not as heavy and less dense) than other scones I’ve had. The combination of the maple and citrus flavors in the glaze is amazing and compliments the “lighter” texture of the scone perfectly.
And then for dinner I made Philly Cheesesteak Stuffed Peppers and for desert Secret Ingredient Chocolate Fudge Cake. This cake was definitely a special treat for all. Each bite was comparable to eating lightly sweetened pieces of fudge – so delightful! We celebrated extra by giving Mr. Tate his very first few bites of chocolate cake.
If only, the dirty dishes on your birthday would magically disappear. The only unenjoyable bits of the day.
Orange Scones – Magnolia Table Cookbook – Joanna Gaines
Secret Ingredient Chocolate Fudge Cake – Perfect Plates in 5 Ingredients Cookbook – John Whaite
*I used dark chocolate cocoa for the icing. The original recipe calls for regular cocoa powder. I also added truffles (from Aldi).
Now, tis’ the time for a sugar detox. 🙂
Lent. The forty days of fasting, prayer and service leading up to Easter, beginning Ash Wednesday. When I was younger, I never really “got it”. I didn’t enjoy nor welcome the solemnity or extra giving of myself these several weeks before Easter were supposed to require. After all, shouldn’t our days always include service, prayer and giving of ourselves. Why were “these” so special? However, the more years I gain the more I understand. It’s kind of like that new start and those resolutions we make at the start of a new year. “Lent comes to reawaken and shake us from our lethargy.” – Pope Francis
Here are some foods we enjoy all year round but also nicely fit into the Lenten season.
1 – Roasted Cauliflower Soup
This recipe is my “go to” and has it states there are many different variations. Feel free to leave out the cream, add greens or beans, etc. On this particular occasion I left off the hot sauce because I was sharing with the baby (my first photo).
In my second photo, I didn’t use the cream and instead of making it a purée I just used the pulse setting and chopped (and then added a little cheese).
2 – Honey Ginger Shrimp
I found this recipe of Ayesha Curry’s a week and a half ago and have already made it twice. The flavor is just so fantastic! Not to mention, the whole recipe from start to finish takes less than thirty minutes and requires few and simple ingredients.
3 – Wild Rice Soup
I love this soup! And even though it’s called Cozy Autumn Wild Rice Soup it’s perfect for a cool Spring day as well (especially those ones leading up to Easter requiring no meat). It’s packed full of veggies and really so delicious.
Plus, most of the ingredients are common and ones you might already have in your fridge or pantry.
Variation: Add baked and then shredded chicken. I did this a couple of times this past winter.
4 – Southwestern Frittata (minus the meat)
1/2 pound ground beef (or negate for a meat free Lenten meal)
1/2 cup diced sweet potato, peeled
2 tablespoons diced red onion
2 1/2 teaspoons Taco Seasoning
1/4 teaspoon sea salt
2 cups baby spinach
1/2 cup diced zucchini
10 large eggs, beaten
(salsa, chopped cilantro or sliced avocado for serving)
Preheat oven to 350° F.
In an ovenproof 10 inch skillet over medium heat, sauté the beef, sweet potato, onion, taco seasoning and salt for 6 minutes, until the meat is mostly cooked through.
Add the spinach and zucchini and cook for 4 more minutes.
Pour the eggs into the pan and bake in the oven for 12 minutes, until the eggs have puffed up and are cooked through.
*I have also transferred all to a glass baking dish before adding in the eggs (like the above photo). Which perhaps makes it not as much “frittata-like” but a bit fluffier and just as tasty.
5 – Lime and Thyme Carrots with Salmon
(from John Whaite’s Perfect Plates in 5 Ingredients Cookbook)
14 ounces baby carrots
4 banana shallots
Juice of 2 limes
4 sprigs of thyme
4 salmon fillets
(sea Salt and coarse black pepper)
Preheat the oven to 350° F. Place the carrots in a large roasting pan or baking dish. Peel the shallots and slice them in half lengthwise, and add them to the pan along with the lime juice, thyme, and 1 teaspoon each of salt and pepper. Cover with foil and roast for 1 hour.
While the carrots are roasting, season the fillets with a pinch of salt and pepper. After the carrots have cooked for an hour, remove the foil and place the fillets into the roasting pan. Return to the oven for 12 to 15 minutes, until the salmon is cooked through.
All of the meals in this cookbook are simple, yet feel really special!
6 – Breads or Pizza (veggie and cheese)
Breads topped with preserves or butters or paired with baked or grilled veggies is also another favorite.
I’m definitely still working on my bread making skills but these are a couple simple, less time consuming recipes that we like (that have turned out ok enough to eat 🙂 ).
And we love this thin crust pizza dough recipe.
“Fasting makes sense if it really chips away at our security and, as a consequence, benefits someone else, if it helps cultivate the style of the good Samaritan, who bent down to his brother in need and took care of him.” – Pope Francis
Happy Saturday! It’s a foggy and rainy one here. Perfect weekend morning weather! It’s also another weekend morn with exactly nowhere to be. That’s a couple in the last month which feels amazing! So with some time and pears on hand I thought I would give these a try. They did not disappoint – the taste nor the smell that’s still lingering throughout our home.
(I left the topping off of a few for the babe.)
(birthday present for isla’s friend. lovely hand lettering by her cute nine year old self.)
The dishes and laundry have been gathered. But first, I sit and enjoy the rest of my coffee while the littlest takes his first nap of the day. Delightful!
Have the BEST weekend! XO!
My oldest two are now old enough that I feel like we can fulfill the necessary chocolate gifting that seems to be a Valentine’s Day requirement. I wanted to do something that felt special and personal. After all, isn’t that what the day is all about (and chocolate)!
I have hopes that the things handmade by me for them will be memories they can take with them. AND even on the days where I’m not at my best, they still know they are special to me partially because of these times and small gestures I did for them on my better days! In other words, may the good outweigh the bad in their beautiful minds. 🙂
For making the name chocolates, I have this silicone letter mold and I used dark and white chocolate ghirardelli melting wafers (the ones I used did not need tempering). Place the mold on a baking sheet (so that you can move it without the chocolate shifting in the mold). Melt the wafers over a double boiler and then with the help of a small spoon pour or drizzle the completely melted chocolate into the letters you prefer (or use a plastic squeeze bottle with a small tip/ opening for a cleaner approach). Next, use a toothpick to stir and even out the chocolate once it is in the molds. I then used my dough cutter to scrape over the letters to create a nice flat bottom. After you’ve evened out your letters, place the mold (still on the baking sheet) in the fridge or leave on the counter until completely cool or dry. When moving the mold, be sure to keep it as level as possible. Once completely dry, pop the letters out of the molds and put them in any sort of packaging you wish. I placed mine in a haphazardly sewn pocket that I made out of parchment paper (it just happened to be what I had on hand). The end! Enjoy!
Happy Heart Day!
P.S. – Speaking of chocolates. Check out all of this cuteness!
Even Saturday mornings come early with a one year old in the house. However, I found myself laying awake anyway with anticipation of the possibilities of a slow Saturday that involves no extra curricular activities and no certain plans – perhaps just coffee with a friend this afternoon. The sun is beaming this morning (despite it being very cold) but increasing clouds and a wintry mix are supposed to take over the afternoon and night.
Speaking of Spring (my last post), I’ve been craving a lot of citrus and lemon these days. So with having plenty of time this morning, I thought I’d make one of my favorites – popovers. And in the early morning light, try my hand at making lemon curd to tag along with them for something different. The finished curd tasted rather good but I definitely need more tries to get this one right. Mine was far from spectacular when it came to thickness. It was more the consistency of a heavy cream vs a jelly. I’m blaming it on the little guy I had on my hip the whole time. 😉
Both of the popover and lemon curd recipes were from the Joy of Cooking cookbooks.
The Lemon Curd recipe was from the newer 75th Anniversary edition.
The Popover recipe was from the 1964 edition and is slightly different than the newer 75th edition’s Popover recipe (just in case you were wondering 🙂 ).
Joy of Cooking – Popover recipe
1 cup milk
1 tablespoon melted butter
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 450°. Beat together all ingredients except the eggs just until smooth. Then add eggs one at a time. Do not overbeat.
The batter should be no heavier than whipping cream. Fill the buttered muffin cups about 3/4 full. Do not overfill. Bake at once. After 15 minutes, lower the heat to 350° and bake 15-20 minutes longer. Don’t open the oven when lowering the temp. You can test for doneness by removing one of the popovers – make sure the walls are firm. If they are not cooked long enough, the popovers will collapse. (Joy of Cooking – 1964 edition)
*Serve immediately with a variety of toppings. You can make them savory or sweet depending on your cravings. The kids enjoy just a little powdered sugar and maple syrup.
I was trying to come up with something simple yet useful to give to a few of my favorite gal pals for Valentine’s Day. As I was making some taco seasoning for our family one day last week, I thought why not “spice things up” for them as well. Smile. It’s something that can be put to good use and oh how I love anything that I can put in a small jar.
I’m sure most taco seasoning recipes are fairly similar but I’ve used the one in Danielle Walker’s Against All Grain – Meals Made Simple cookbook for the past couple of years now. I love the authentic taste of it so much more than the prepackaged seasonings I used to buy.
Danielle’s Taco Seasoning Recipe:
Mix all ingredients together in a small bowl and store in a jar for up to 6 months. Makes about 1/2 cup.