tag:blogger.com,1999:blog-14869612037609012362024-03-13T13:34:29.026-07:00Cricket in the EarA Blog for the Woman of Many Lost TalentsKrekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-1486961203760901236.post-65057824542713569882015-03-03T09:32:00.001-08:002015-03-03T09:32:28.139-08:00Sci-Fi Themed Hot/Cold PacksLast year, I shared a <a href="http://cricketintheear.blogspot.com/2014/08/united-federation-of-planets-custom.html" target="_blank">Star Trek hot/cold pack</a> that I was commissioned to make. I had so much fun working closely with my customer to make a product that fit his needs exactly. I have recently had the opportunity to do more commissioned projects that I would love to show off. <br />
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The first was for another Etsy customer who wanted the perfect Christmas gift for an avid Doctor Who fan. Through the course of conversation, I discovered that the recipient of this hot/cold pack and I both favor the 10th Doctor. (Who doesn't, right?) So, we collaborated on a quote to include in the design: "This is my Timey-Wimey detector. It goes ding when there's stuff." Classic David Tennant.<br />
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On a side note, this customer was pure joy to work with. It felt so good to make something that was met with so much appreciation. It is incredibly uplifting to be able to do something I love and have the finished product be so well-received. That experience reminded me why I started this business to begin with. As a result, I've been re-thinking my business strategy. I would love to do more custom, made-to-order items, as they have been the most rewarding part of having an Etsy shop. Long story short, I will be re-vamping my shop this year to feature more one-of-a-kind products. I'll be phasing out some of the products I've made in bulk. That means I need to purge some inventory; so if you've had your eye on any of the ready-to-ship items, get ready for some huge sales!<br />
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This second hot/cold pack was more of a personal project. I made it as a gift for one of my own close friends. When we were in high school, we would frequently crochet together.
Although she now lives on the opposite side of the country, I still like
to think of us as craft buddies. We are both sci-fi geeks, always have been and always will be. More specifically, we both watched and loved all things Stargate when we were in high school. There will always be a special place in my heart for SG-1, partly because of the memories I have of the two of us watching and talking about the show together. Because we share such a fondness for Stargate, I thought it would be appropriate to make her a Teal'c inspired gift.<br />
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Happy anniversary, dear friend, and congratulations on the birth of your beautiful daughter! Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-84081482633601229332015-02-10T14:25:00.000-08:002015-02-10T15:38:37.457-08:00A1 and Brown Sugar Bacon Wrapped Chicken SkewersIt was Groundhog day, our fifth wedding anniversary. My husband and I were camping in Joshua Tree, expecting very few other campers because it was the Monday following Super Bowl Sunday; who else goes camping on a Monday in February? We were enjoying the sun and solitude, catching up on some reading, when a giant RV full of what appeared to be rambunctious college guys pulled up and parked in the space across the street from us.<br />
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Slightly annoyed because their RV was blocking our view of the sunset, we started preparing dinner. On the menu that night was hobo stew--a family favorite and camping staple consisting of ground beef and vegetables cooked in foil pouches over the campfire.<br />
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As we were getting ready to cook our stew, one of our new neighbors came over and asked if we had any pepper we could spare. Of course, I am always over-prepared for every situation. So, I handed him the miniature, made-for-camping salt and pepper shaker I had just bought at REI. A few minutes later, a different neighbor (this one was shirtless and noticeably drunk) returned with our pepper shaker, empty. He handed me a bottle of red wine as he explained that he didn't realize how small the container was. We definitely got the better end of that deal, and a great story to tell!<br />
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Later, as we enjoyed our wine and stew, we were serenaded by a man who was evidently hotboxing in the space next to us. I suppose the desert is a prime location for that sort of thing. We thought he was singing hymns at first, but I'm pretty sure he started making up songs, or at least improvising lyrics, as it got later. It was a very memorable evening.<br />
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My husband and I have been on a few backpacking trips together, but this was our first experience staying at an actual campground, just the two of us. We both have fond memories of family camping trips, so it was nice to be able to make some similar memories together. <br />
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Every evening was an absolute delight, between campfires, an endless supply of snacks, even our rowdy neighbors and their RV full of wine. My parents even joined us the first night and brought their telescope along. The full moon was beautiful, though it made stargazing a little difficult. However, we did get to see Jupiter and some of its moons.<br />
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Even with an all-day hike on Sunday, I managed to
gain weight on this trip. I can honestly say, though, that I thoroughly enjoyed every ounce of it. Seriously. Check out the view we had every night while we cooked dinner.<br />
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<tr><td class="tr-caption" style="text-align: center;">Don't mind my greasy hair. That's just part of the camping experience.</td></tr>
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As a last-minute addition to our camping menu, I put together some bacon-wrapped chicken skewers. I was going to be good and do veggie skewers, but decided against it when I discovered we had an open package of bacon in the fridge. (I didn't want it to go bad while we were on our trip... You believe me, right?) I poured some A1 and brown sugar on the skewers, let them marinate in the ice chest for two days, then cooked them over our campfire. The result was magical!<br />
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<b>A1 and Brown Sugar Bacon Wrapped Chicken Skewers</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/a1-and-brown-sugar-bacon-wrapped-chicken-skewers?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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6 wooden skewers<br />
3 Chicken Breasts<br />
6 slices bacon<br />
1/2 cup A1 Sauce<br />
1/4 cup brown sugar<br />
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Cut chicken into bite-sized cubes. Slide one end of a slice of bacon onto a skewer so that it hangs close to the tip.<br />
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Follow with a piece of chicken, then pull the bacon up and slide everything down an inch or so.<br />
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Repeat until you reach the end of the bacon slice. I ended up with 6-7 pieces of chicken per skewer.<br />
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Trim a few inches off the pointed side of the skewers. This is for two reasons: so they will fit easily into a gallon-sized re-sealable bag, and so they won't tear giant holes in said bag. Just in case, I recommend double-bagging the skewers to guard against leakage, especially if you plan on transporting it anywhere.<br />
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Before you seal them in, mix the brown sugar and A1 together and pour it over the skewers. Close the bag(s), then gently work the whole concoction until the marinade covers all the skewers. Keep in the fridge or ice chest until ready to cook, up to 4 days.<br />
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In my opinion, these are best grilled, but they are also very good baked. Grill on high, or over a campfire grate lined with foil, for 20-30 minutes, turning every 5 minutes.<br />
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Or, bake on a cookie sheet lined with foil at 375<b>°</b> F for 30-45 minutes, flipping after 20 minutes. They are done when the bacon starts to crisp and the marinade caramelizes.<br />
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These are so easy to prepare ahead of time, and they taste amazing after a long day of hiking. I will make these for every camping trip I embark on, forever. Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-59104919161715763302014-12-19T13:20:00.001-08:002014-12-19T13:21:33.311-08:00White Hot Chocolate MixIt is a well known fact that my mother is a fantastic cook. Growing up, all my friends loved to hang out at our house because of all the great food. Of course, Christmas has always been Mom's shining moment. Between the thousands of cookies she bakes, and the candied bacon and sticky buns on Christmas morning, our family is easily the best-fed in the nation every December 25th.<br />
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One of my favorite Christmas treats growing up was white hot chocolate. Mom would make it with fresh ingredients on the stove. I, on the other hand, prefer instant gratification. I like to have cocoa mix on hand for whenever the mood strikes. Sure, regular cocoa mix is great, but sometimes you just want something a little more special, without having to make too much extra effort. So, here is my version of this amazing holiday beverage.<br />
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<b>White Hot Chocolate Mix</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/white-hot-chocolate-mix?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
<b><br /></b>
11 oz bag white chocolate chips<br />
1 1/2 cups powdered milk<br />
1 cup powdered non-dairy creamer<br />
1 cup powdered sugar<br />
1/2 tbsp cinnamon<br />
1 tsp nutmeg<br />
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Finely chop the chocolate chips in a food processor or blender.<br />
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Add remaining ingredients and blend together.<br />
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Stir 3 tbsp of mix into 8 oz hot water. Store mix in an airtight container.<br />
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Just a few notes about the ingredients.<br />
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If you are lactose intolerant, look for goat milk powder. It is a little easier to digest. I have a very mild intolerance, so using goat milk instead of cow milk usually does the trick for me. Goat milk is slightly sour tasting. It is pretty noticeable with the white chocolate, so if you are not used to the taste, you might want to add a little extra powdered sugar. <br />
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If you really want something different, try substituting the cinnamon and nutmeg with a couple of candy canes. Grind them up with the chocolate chips and you have instant peppermint white hot chocolate mix! This makes an easy, festive gift, as well!<br />
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Merry Christmas!Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-47724866351116307572014-12-13T17:16:00.000-08:002014-12-13T17:27:31.793-08:00Turkey, Turkey, and More TurkeyAnother Thanksgiving has come and gone. Now what will you do with all that leftover Turkey? Once all the sides are gone, I inevitably have a surplus of turkey meat.<br />
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The last few weeks have been extremely busy for me, so we are well past Thanksgiving by now and busy preparing for Christmas. You may be done with your leftovers at this point. I, on the other hand, just managed to finish off all of mine today. It took three weeks, but I did it! And that was after I divided all the loot with the rest of the family! That's what I get for buying a 22 pound Costco turkey.<br />
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So, for next year's planning purposes, here are <u>two</u> great recipes to help you use up those leftovers. The first is really a classic: Day After Thanksgiving Deep Dish Turkey Pot Pie. I never get tired of pot pie. Plus, you can easily freeze one or two for later.<br />
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<b>Day After Thanksgiving Deep Dish Turkey Pot Pie</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/day-after-thanksgiving-turkey-pot-pie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><b><br /></b><br />
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<b>Filling:</b><br />
2 Tbsp butter<br />
1/2 onion, chopped<br />
1/4 cup sliced mushrooms<br />
2 Tbsp flour<br />
1 tsp salt<br />
1 cup milk<br />
1 cup leftover gravy<br />
1 cup leftover turkey, shredded<br />
1 stalk celery, chopped<br />
2 large carrots (or about 10 baby carrots), chopped<br />
1 medium potato<br />
1/4 cup frozen peas <br />
1/4 cup frozen corn<br />
1/2 cup snap peas or green beans<br />
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In a large microwavable bowl, cover celery, carrots, potato, peas, and corn with water. Microwave on high at 5-minute intervals for 15-20 minutes, or until carrots and potatoes are soft.<br />
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In a large skillet, melt butter. Sautee onion and mushrooms. Stir in the flour and salt.<br />
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Quickly whisk in the milk and gravy. When thick and bubbly, turn off heat.<br />
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Stir in the turkey. Drain vegetables and stir into the filling.<br />
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<b>Crust:</b><br />
2 cups flour<br />
1/2 tsp salt<br />
1/4 cup olive oil<br />
1/4 cup ice water<br />
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Mix flour and salt with a fork. (I use one cup white, one cup wheat flour.) Whisk oil and water with an ice cube until thick.<br />
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Pour oil mixture into flour and mix with a fork. Divide into 2 balls. Roll the first on a floured surface. Using a rolling pin to lift it, lay the dough in the pie plate. Spoon in the filling. <br />
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Roll the second ball of dough and lay it on top of the pie. Fold and crimp the edge.<br />
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Use a fork or knife to make several holes in the top of the pie. Bake at 400° F for 30 minutes, or until crust is golden brown.<br />
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This recipe makes one deep dish pie. Multiply as necessary. Or, if you have two regular pie plates, just double the crust.<br />
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The second recipe is a new one I tried out this year with surprisingly tasty
results! Turkey Pumpkin Chili. The pumpkin makes it nice and thick. My
husband didn't even know there was pumpkin in it until I told him, after
he raved about how good it was, of course!<br />
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<b>Turkey Pumpkin Chili</b> <br />
<a href="https://sites.google.com/site/cricketintheearrecipes/turkey-pumpkin-chili?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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1 can black beans<br />
1 can pinto beans<br />
OR 1 lb (about 2 cups) raw beans, soaked in water overnight<br />
<br />
1 lb ground turkey<br />
14 oz turkey sausage<br />
2 cups turkey stock<br />
14 oz can (about 1 1/2 cups) pumpkin puree <br />
12 oz bottle beer<br />
14 oz can diced tomato<br />
8 oz can tomato sauce <br />
3 cloves garlic<br />
2 jalapenos, diced<br />
1 small onion, diced<br />
2 tsp garlic salt<br />
1/2 tsp red pepper flakes<br />
2 tsp cumin<br />
1/2 tsp corriander<br />
1/2 tsp tumeric<br />
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If soaking beans, drain and rinse them before cooking. In a skillet, brown the ground turkey.<br />
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Now combine all ingredient. You can boil it in a large stock pot for an hour, until beans are soft. Or put it in a crock pot and cook on high for 5-6 hours, or low for 8-9 hours.<br />
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This is a great meal to throw in the crock pot before work. I love coming home to the smell of dinner ready to eat! Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-45920758964929445312014-11-19T19:39:00.001-08:002014-11-19T19:39:56.498-08:00Game Grumps Cross Stitch OrnamentsFor the last week, I've been begging my husband to let me put up our Christmas tree. Not necessarily because I'm an impatient Christmas fanatic, although I have been guiltily listening to Christmas music in the car ever since KOST 103.5 started playing it nonstop. I wanted to photograph some ornaments I made so I could list them on my store before Black Friday. I think he secretly wanted to have the tree up, too; once I got started, he got into the Christmas spirit with me. We even had hot chocolate to celebrate the occasion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugbP2VwxZApRq0CZNcFZyx29C-DsOsLU_8zY-IFhd-XcpAjZ7FQD9JQfBUf30IX05wmszUMlVS_HuyoWsMxRjgXspIA8HNhd-raPVVOEe_OlC7CbbOCZwjv4uM4s4z1QII1jSg4PGFsU/s1600/IMG_4891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugbP2VwxZApRq0CZNcFZyx29C-DsOsLU_8zY-IFhd-XcpAjZ7FQD9JQfBUf30IX05wmszUMlVS_HuyoWsMxRjgXspIA8HNhd-raPVVOEe_OlC7CbbOCZwjv4uM4s4z1QII1jSg4PGFsU/s1600/IMG_4891.JPG" height="320" width="240" /></a></div>
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Yes, that is white hot chocolate, from a homemade mix, a recipe I adapted from one my mom used to make during the holidays. Soon I will share it with the world on this blog. I did promise to wait until after Thanksgiving to put all the ornaments on the tree. The only ones that get to stay are these:<br />
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I was going to wait and give them to my husband as a surprise Christmas present; then I ended up asking his advice on color choice and so forth. Surprise ruined. But, now that I don't have to worry about him finding out, I get to share the patterns! After lots of graph paper, more graph paper, and a few hours on gimp, I bring you these Kirby Game Grumps cross-stitch patterns!<br />
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<a href="https://drive.google.com/viewerng/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxjcmlja2V0aW50aGVlYXJ8Z3g6NzU1NzIxZTMwN2QzNGFl" target="_blank">Egoraptor</a><br />
<a href="https://drive.google.com/viewerng/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxjcmlja2V0aW50aGVlYXJ8Z3g6NTI1OWNkMzM1ZThjMzQzZQ" target="_blank">JonTron</a><br />
<br />
Using 7-count plastic canvas, your favorite yarn (2 strands if it's thin), and a basic cross stitch, the finished product is roughly 3 inches square. Once you have both sides completed, just cut them out (use the border in the patterns for reference). Then, stitch them together by looping the yarn around the edges. It usually takes several stitches in each edge square, and re-tracing around the corners, in order to cover all the plastic. Attach a ribbon to hang, and you're done! Easy gift for the gamer geek in your life.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-84901988762312873822014-10-10T15:00:00.001-07:002014-11-09T14:37:16.817-08:005 Homemade Almond Ice Cream RecipesMy family has the ice cream gene. We love ice cream, especially when it involves chocolate sauce, whipped cream, and cherries on top. Sadly, I've discovered I am both lactose and soy intolerant, which makes eating ice cream a not-so-pleasant experience. Recently, I have been
buying almond ice cream at the grocery store when I can find it. I'm always a little disappointed when I have to pass up the Moose Tracks
and pick one of three boring flavors of almond ice cream, none of which are chocolate. Not
only is it hard to find good flavors, it is prohibitively expensive to buy on a regular basis. It also contains additives you can easily avoid by making it yourself. With a
little patience, it is possible to make an affordable, lactose-free,
soy-free ice cream in whatever flavor you could possibly want.<br />
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The following recipes have been husband-tested and approved! His favorite is the Chunky Monkey. I can't choose a favorite. I like them all.<br />
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<b>Almond Ice Cream Base</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/almond-ice-cream-base?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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3 cups <a href="http://cricketintheear.blogspot.com/2014/09/the-amazing-things-you-can-do-with-one.html" target="_blank">homemade almond milk</a><br />
1/3-1/2 cup sugar, depending on preference and the sweetness level of whatever goodies you want to add to it. <br />
<br />
Bring
milk to a boil. Stir in the sugar. Lower the heat as low as your stove
will allow and let it simmer for at least an hour and a half. You may want to
walk by occasionally and stir it, but patience is the key here! You want
to reduce the milk to about 2/3 it's original volume. Once the milk
thickly coats the back of a spoon, it's ready.<br />
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You are basically making sweetened condensed almond milk (good to know for other baking projects that call for sweetened condensed milk). Add whatever
flavors you want and chill in the fridge overnight. My favorite flavors to add are cocoa powder, peanut butter powder, and almond extract.<br />
<br />
Once cool, freeze in an ice cream maker according to manufacturer's
instructions. Add any nuts, fruit, or chocolate pieces when the ice cream reaches soft-serve consistency.<br />
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Transfer to a plastic container and ripen in the freezer until solid.<br />
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<br />
If you don't have an ice cream maker,
simply move the chilled mixture to a shallow container and freeze it, stirring
every half hour for about 3 hours, until ice cream becomes difficult to
stir. Pay careful
attention to the edges, being sure to scrape and mix any frozen portions
thoroughly with the rest. Add any nuts, fruit, or chocolate pieces when the ice cream reaches soft-serve consistency. Continue to freeze until solid.<br />
<br />
<br />
<b>Mexican Chocolate Almond Ice Cream</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/mexican-chocolate-almond-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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3 cups unsweetened almond milk<br />
1/2 cup sugar<br />
1 stick cinnamon<br />
2 tbsp cocoa powder<br />
Dash of cayenne (optional)<br />
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Place
milk and cinnamon stick in a saucepan.<br />
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<br />
Bring to boil. Stir in the
sugar. Lower the heat and let it simmer for an hour and a half, stirring
occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat.<br />
<br />
Remove the cinnamon stick. Whisk cocoa powder into the milk. <br />
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<br />
If you are feeling particularly adventurous, stir in a dash of cayenne. Chill in the fridge overnight.<br />
<br />
Once
cool, freeze in an ice cream maker according to manufacturer's
instructions. Ripen in the freezer until solid.<br />
<br />
If you don't have an ice cream maker,
simply move the chilled mixture to a shallow container and freeze it, stirring
every half hour for about 3 hours, until ice cream becomes difficult to
stir. Pay careful
attention to the edges, being sure to scrape and mix any frozen portions
thoroughly with the rest. Continue to freeze until solid.<br />
<br />
Optionally dust with ground cinnamon or nutmeg before serving.<br />
<br />
<br />
<b>Chunky Monkey Almond Ice Cream</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/chunky-monkey-almond-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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3 cups unsweetened almond milk<br />
1/3 cup sugar<br />
1 1/2 tsp vanilla <br />
1 banana<br />
1/2 cup chocolate chips<br />
1/4 cup chopped walnuts<br />
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<br />
Cut the banana into bite-sized chunks. Flash freeze by placing the chunks on a plate lined with parchment or waxed paper. Make sure they are mostly not touching; otherwise they will stick together, defeating the purpose of flash freezing. Keep in freezer for several hours. Once frozen, transfer to a sealable bag or container until you are ready to use.<br />
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<br />
Bring milk to boil. Stir in the
sugar and vanilla. Lower the heat and let it simmer for an hour and a half, stirring
occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.<br />
<br />
Once
cool, freeze in an ice cream maker according to manufacturer's
instructions. Add the banana, chocolate chips, and walnuts once the ice cream has reached soft-serve consistency. Ripen in the freezer until solid.<br />
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<br />
If you don't have an ice cream maker,
simply move the chilled mixture to a shallow container and freeze it, stirring
every half hour for about 3 hours, until ice cream becomes difficult to
stir. Pay careful
attention to the edges, being sure to scrape and mix any frozen portions
thoroughly with the rest. Add the banana, chocolate chips, and walnuts once the ice cream has reached soft-serve consistency. Continue to freeze until solid.<br />
<br />
<br />
<b>Mint Chocolate Chip Almond Ice Cream</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/mint-chocolate-chip-almond-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
<br />
3 cups unsweetened almond milk<br />
1/2 cup sugar<br />
2 tsp mint extract<br />
1 tbsp chopped, fresh mint leaves<br />
1 cup chocolate chips<br />
<br />
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<br />
Bring milk to boil. Stir in the
sugar and mint. Lower the heat and let it simmer for an hour and a half, stirring
occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.<br />
<br />
Once
cool, freeze in an ice cream maker according to manufacturer's
instructions. Add the chocolate chips and mint leaves once the ice cream has reached soft-serve consistency. Ripen in the freezer until solid.<br />
<br />
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<br />
If
you don't have an ice cream maker,
simply move the chilled mixture to a shallow container and freeze it,
stirring
every half hour for about 3 hours, until ice cream becomes difficult to
stir. Pay careful
attention to the edges, being sure to scrape and mix any frozen portions
thoroughly with the rest. Add the chocolate chips and mint leaves
once the ice cream has reached soft-serve consistency. Continue to
freeze until solid. <br />
<br />
<br />
<b>Triple Berry Almond Ice Cream</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/triple-berry-almond-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
<br />
3 cups unsweetened almond milk<br />
1/2 cup sugar<br />
1 tbsp lemon juice<br />
2 tsp lemon zest <br />
1/2 cup strawberries<br />
1/4 cup raspberries<br />
1/4 cup blueberries<br />
<br />
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<br />
Cut the strawberries into bite-sized chunks. Flash freeze all the berries by placing the
chunks on a plate lined with parchment or waxed paper. Make sure they
are mostly not touching; otherwise they will stick together, defeating
the purpose of flash freezing. Keep in freezer for several hours. Once frozen, transfer to a sealable bag or container until you are ready to use.<br />
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<br />
Bring milk to boil. Stir in the
sugar, lemon juice, and zest. Lower the heat and let it simmer for an hour and a half, stirring
occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.<br />
<br />
Once
cool, freeze in an ice cream maker according to manufacturer's
instructions. Add the berries once the ice cream has reached soft-serve consistency. Ripen in the freezer until solid.<br />
<br />
If
you don't have an ice cream maker,
simply move the chilled mixture to a shallow container and freeze it,
stirring
every half hour for about 3 hours, until ice cream becomes difficult to
stir. Pay careful
attention to the edges, being sure to scrape and mix any frozen portions
thoroughly with the rest. Add the berries once the ice cream has reached soft-serve consistency. Continue to
freeze until solid.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-3142029913576369732014-09-30T14:00:00.003-07:002014-09-30T14:07:37.794-07:00The Amazing Things You Can Do with One Pound of Almonds!Due to dietary restrictions, I have converted to almond milk almost exclusively. Then I heard that, because of certain additives like carrageenan, store-bought almond milk is not as good for you as you might think. So, I've started making my own. This endeavor has led me to so many amazing food discoveries! Here is what I make with one pound of almonds on a regular basis:<br />
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<br />
A gallon of almond milk (3 cups of which were turned into ice cream) and 4 cups of almond meal. All this food cost me about the same as I would spend on two half-gallon cartons of almond milk from the grocery store. So, I get a big bag of almond meal for free, peace of mind knowing there are no harmful additives in any of it, plus I think it tastes way better. Beware, this can turn into a very expensive endeavor. Shop around
for a good deal on the almonds. You can expect to spend $6-$8 per pound (in California). More than that and
you are wasting money.<br />
<br />
Start with one pound of raw almonds (roughly 3 cups). Pre-soak them for a day or two in 7 cups of water. When you are ready to use the almonds, drain and rinse them.<br />
<br />
<b>Almond Milk </b><br />
<br />
Almond milk is my favorite dairy substitute. It makes wonderful, high-protein smoothies. Its flavor works
well for most cooking senarios, too. Use it as a dairy substitute in
baked goods or cream-based soups and sauces. You can even use it as a
buttermilk substitute by souring it with a touch of white vinegar. It
won't curdle like regular milk, as it does not have any emulsifiers
added, but the taste and texture are perfectly fine for cooking.<br />
<br />
Just
be careful using almond milk in recipes that call for large amounts of
milk. If you are not used to the nutty flavor, you may not like the
results. I find that a little extra salt helps mask the taste in most recipes.<br />
<br />
What you need:<br />
1 lb pre-soaked almonds<br />
8-10 cups water<br />
Vanilla, honey, sugar, agave nectar or other flavoring to taste<br />
<br />
In batches, blend 2 cups of soaked almonds with 3 to 4 cups water on high for 1 minute.<br />
<br />
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<br />
You can adjust the amount of water depending on personal preference. I like mine thick, but you may prefer a thinner consistency.<br />
<br />
Over a large bowl or measuring cup, drape several layers of fine-mesh cheesecloth. (Or invest in a <a href="http://www.amazon.com/Nut-Milk-x2605-SELLER-Indispensable/dp/B00KLT6X9W/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1409935770&sr=1-6&keywords=nut+milk+bag" target="_blank">nut milk bag</a>! They run about $10 or less, and they are re-usable. Totally worth it if you plan on doing this often!)<br />
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<br />
Carefully pour the blended almonds into the cheesecloth and squeeze as much liquid out as you can manage.<br />
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<br />
Empty the leftover contents of the cheesecloth into a large bowl and set aside.<br />
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<br />
At this point, you can sweeten or flavor the milk to your liking. If you plan on using it for cooking, it is best to reserve some and keep it plain. For drinking or using on cereal, however, I like to add 1/4 tsp vanilla extract for each cup of milk. <br />
<br />
Once all the almonds are blended and strained, I like to pasteurize the milk to keep it from spoiling before I've had a chance to enjoy it all. To do this, pour the milk into a large saucepan and bring to a boil.<br />
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<br />
Funnel the hot milk into a clean container with a tight lid and chill immediately.<br />
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<b>Almond Meal</b><br />
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Almond meal is a wonderful flour substitute for cookie recipes, as
well as some breads; pancakes, quickbreads, muffins, brownies, and pie crusts are a few ideas. Just remember, in order to hold your baked goods together, you will need to add cornstarch whenever you use almond meal, or any other gluten-free flour substitute. If you are avoiding gluten in your diet, just be sure to look for gluten-free cornstarch. Even if you are not sensitive to gluten, but you are watching your carb intake, almond meal is still a great ingredient to keep stocked in your kitchen.<br />
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In addition to baked goods, I enjoy using almond meal as a breading for
chicken. Just add some salt, pepper, and whatever other spices you might
fancy. Dip the chicken in egg, and dredge in the almond meal. Works
great baked or fried.<br />
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That one pound of raw almonds, blended and strained, makes about four cups of meal.<br />
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The almond meal that is leftover after making the milk will be too wet to store and use effectively.<br />
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You will need to dehydrate it a little to make it usable. To do this, bake it in a shallow pan at 375° F for 45-60 minutes, stirring at 15 minute intervals.<br />
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Let the almond meal cool completely and store in an air-tight container. Almond meal keeps longer in the freezer, but you will need to let it thaw a little before using, as it tends to clump. Don't worry, the clumps are easily broken apart at room temperature. If it gets too lumpy, just give it a few pulses in a food processor before using it.<br />
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Check back soon for some great homemade almond ice cream recipes! Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-87749354915894684262014-09-03T13:27:00.001-07:002014-09-03T13:27:40.666-07:00Easy DIY Rodent HideoutsMy guinea pig, Remnar, is rarely out in the open, unless he is looking
for food. If he hears a bag rustling or, heaven help us, the fridge door
opening, he is right there, wheeking incessantly until he gets a handout.
Otherwise, he prefers to watch the world from the safety of his cage.
Even when he plays, he mostly runs from cover to cover, only stopping to
explore ares he deems safe.<br />
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Rodents are naturally skittish creatures. As prey animals, it makes sense that they prefer to have cover. If you own rodents, you will absolutely need to provide hideouts--areas where they can go to feel safe. Here are a couple of super easy hideout ideas.<br />
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If you have a cage with an open area, meaning it does not have a top, the simplest thing you can do is drape a blanket over the side of the cage. I used a small, no-sew fleece throw, but any blanket will do, as long as it fits over the side of your cage.<br />
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This happens to be Remnar's favorite hideout. He spends most of his time
snoozing here, and it's big enough to share with his stuffed animal
friends (or other piggies in the future...).<br />
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I like to tuck some of the blanket under the cage for my pet to lay on. This keeps the floor clean, and makes it easy to pick up any
stray droppings.<br />
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Speaking of droppings, Remnar seems to like "doing his business" in privacy. In an attempt to potty train him, we made a privacy curtain for the corner of his cage. It has helped to keep the mess contained to mainly that corner. Although, he often takes naps there, especially when there is a lot of activity in the room. He likes being able to keep an eye on everyone while still feeling safe enough to doze off. <br />
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For this type of hideout, you need a cage with a wire top, and a high-corner litter pan. Measure the height of your cage. Add 5 inches to allow room for tying at the top and tucking on the bottom. Now measure across the front of the corner litter pan. Subtract 5 inches to allow for entrance/exit room on the sides. From a scrap of fleece, cut a triangle using these measurements.<br />
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Cut 1/2 inch off the top of the triangle, then cut a 3-inch slit straight down to form the ties. You can use the hideout as-is. Or, if your pet likes a little more visibility, cut a hole in the center of the triangle big enough for your pet to fit through with some wiggle room. Leave at least 3 inches in-tact on the top and bottom to make sure you can still secure it to the cage and pan easily enough. The nicest thing about this hideout is that it doesn't have to be
perfect. Your measurements do not have to be exact, and it's okay if you
cut it a little crooked. Fleece is very forgiving in that regard.<br />
<br />
To install it, tie it to the top corner of the cage. Drape it down over the pan and tuck the bottom edge underneath. All you have to do to change the bedding is pull out the pan, dump it, refill, and tuck it back into the corner. No need to undo the ties. <br />
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Best of all, both of these hideouts are super easy to wash! When they get full of hair and other rodent by-products, just shake them out and throw them in the wash with your towels. Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-1370324102928901072014-08-11T21:13:00.002-07:002014-08-11T21:15:01.861-07:00United Federation of Planets Custom ProjectMy favorite thing about buying and selling on Etsy is the collaborative mindset of the community. You can customize just about anything, and most people are very open with ideas for improvement (or expansion) on existing product listings. My husband custom-ordered my wedding ring from an Etsy seller before we even knew much about the community. I've not been selling very long, but I've gotten many requests for customization of items I've listed. Requests are usually for a different size or more color options. Thanks to the collaborative efforts of my customers, I've been able to fine-tune some of my more successful products to meet a wider range of needs and tastes.<br />
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My favorite request so far came in a few weeks ago. I was asked if I could make a hot/cold pack with the United Federation of Planets emblem on it. As a Trekkie, of course, I jumped at the chance! How could I turn down a project like this?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEywwePP9AbajT0Df1SwFWnFt9-TQyvGILHjMkJ-SrfBdgRNE2JSN7REAoU6is4av0scukS-UV2Cj-wPOrXaWEeiYnySklquwZpwdo8x-uTYbr8uTwalcLeGB-VEaTnwWTZu9-H0id840/s1600/IMG_4322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEywwePP9AbajT0Df1SwFWnFt9-TQyvGILHjMkJ-SrfBdgRNE2JSN7REAoU6is4av0scukS-UV2Cj-wPOrXaWEeiYnySklquwZpwdo8x-uTYbr8uTwalcLeGB-VEaTnwWTZu9-H0id840/s1600/IMG_4322.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My inner Starfleet cadet is trembling.</td></tr>
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I won't go into too much detail about the process. Suffice it to say I approached the stars through a good deal of trial and error. The smaller stars were fairly easy, though I had to teach myself the French Knot.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Aaz4I8OM13YW0YwGxGtCbx9GuFyJpfEvGqH1qxpXuBs2B8vzU1WuKd_fgTDz3f8qvUUcHu80x5mRlolBLDQpmT4k-niIAxgw3tX3NbJ9AKLs5HShFKPbXEYE5Yxdlx9KzrV82boT_Ec/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Aaz4I8OM13YW0YwGxGtCbx9GuFyJpfEvGqH1qxpXuBs2B8vzU1WuKd_fgTDz3f8qvUUcHu80x5mRlolBLDQpmT4k-niIAxgw3tX3NbJ9AKLs5HShFKPbXEYE5Yxdlx9KzrV82boT_Ec/s1600/IMG_4200.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insert needle.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IkuzMl-R81CBbBVAgcPKz4mI-dBNDkwSu-OPRoTkNammhUvFPWt9zLEcG6rgymZYMylrQ1RyvpDj7850Ii9LnVNmhQ0PGhXfrVvuvU4VOIP1taNBp_1oLcobMflR6TqB5XOJ-rvKEh4/s1600/IMG_4201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IkuzMl-R81CBbBVAgcPKz4mI-dBNDkwSu-OPRoTkNammhUvFPWt9zLEcG6rgymZYMylrQ1RyvpDj7850Ii9LnVNmhQ0PGhXfrVvuvU4VOIP1taNBp_1oLcobMflR6TqB5XOJ-rvKEh4/s1600/IMG_4201.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrap thread around needle.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaKJNGi2-aFMgs5etHS-xrJV6wLR1qjW-FP5cWE-ovicqttMjfR2Y7li028vRDVY9CHHDxtEgIhZ92PJKfgG0Y9G8gGQC6XWZCcx_34tdnzG0lMGZN4EWNapPgMzUxC2gYhI2ie2C3Uk/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaKJNGi2-aFMgs5etHS-xrJV6wLR1qjW-FP5cWE-ovicqttMjfR2Y7li028vRDVY9CHHDxtEgIhZ92PJKfgG0Y9G8gGQC6XWZCcx_34tdnzG0lMGZN4EWNapPgMzUxC2gYhI2ie2C3Uk/s1600/IMG_4205.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Re-insert needle and (here's the tricky part) pull it tight.</td></tr>
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I didn't get the scale perfect, but considering the number of stars I stitched, I'm pleased with the outcome.<br />
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After trying to machine-appliqué the three larger stars, I was not happy with the results. They were too small to accurately follow the edge with a zig-zag stitch. So I tried to embroider them instead, to match the other stars. My under-whelming embroidery skills resulted in too much bulk, not true to the original design at all. I ended up cutting new appliqué pieces and hand-stitching them in place.<br />
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Finally satisfied, I stitched everything to the background, covered the mess on the back with a lining, and admired my own work before shipping it off to its owner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdBmN5pw80FSJLb6lN4h0VDBD1XDspPnd1t7AGlXBS7hVSxiQHBDPiue4QFmAjERlRWgT90w-MpOSBbecHE7D296Jsr_j_1aUhHUoQrfSnYB5Uhx0Cxho6ZX-lPEq9ASu6QvN0IJvbJg/s1600/IMG_4320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdBmN5pw80FSJLb6lN4h0VDBD1XDspPnd1t7AGlXBS7hVSxiQHBDPiue4QFmAjERlRWgT90w-MpOSBbecHE7D296Jsr_j_1aUhHUoQrfSnYB5Uhx0Cxho6ZX-lPEq9ASu6QvN0IJvbJg/s1600/IMG_4320.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is the back, with the rice insert inside.</td></tr>
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I think I will do another for myself, only bigger and on a pillow so I can dream about space exploration.<br />
<br />Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-73197659507494703212014-08-06T14:35:00.000-07:002014-11-09T14:40:21.944-08:00Ginger Lime Chicken Skewers with Mango SalsaI work in a doctor's office. Anyone in the medical field can tell you that everyone loves to bring gifts (mostly food) to doctor's offices. Patients, drug reps, other offices looking for referrals, co-workers... everyone. I gained more weight than I'd like to admit in the first year I worked there. The break room always seems to be full of flower arrangements and sugary treats.<br />
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Luckily, we've been getting lots of fresh fruit instead of cookies this summer. For some reason, we get mostly tropical fruit. Last week, we had the best kiwis I've ever tasted. These were golden kiwis. I had no idea there was any kind of kiwi other than the fuzzy green ones. Apparently, there are many. These were gigantic, golden, and to die for.<br />
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One rep in particular likes to bring boxes of mangos. I love mangos, so they are always a welcome gift. They are a surprisingly versatile fruit. I like them plain, blended in smoothies, tossed in a fruit salad, as a dessert topping, or even a garnish. I recently discovered that I really like mango salsa. My husband kept asking if we could use our nearly constant supply of gift mangos for salsa sometime. It never sounded appetizing to me, but I finally agreed to try it. Turns out <i>it's amazing</i>. Served it with some Asian-inspired chicken skewers. Best dinner we've had in a while.<br />
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<b>Chicken Skewers with Ginger Lime Marinade</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/ginger-lime-chicken-skewers-with-mango-salsa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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2 chicken breasts, cubed<br />
1/2 red onion<br />
1 bell pepper<br />
1/2 cup ponzu sauce (or soy sauce with lime juice works)<br />
1/4 cup rice vinegar<br />
2 tsp minced garlic<br />
2 tsp minced ginger root<br />
1 tsp honey<br />
1/2 tsp red pepper flakes<br />
3 tbsp fresh lime juice (about 1 large lime)<br />
1 tbsp corn starch<br />
1/2 cup water<br />
5 bamboo skewers<br />
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Cut chicken breasts into 1-inch cubes. Combine ponzu, vinegar, garlic, honey, ginger, and pepper flakes in a bowl. Pour over chicken cubes and marinate at least 4 hours.<br />
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Cut bell pepper and onion into roughly 1-inch slices. Slide veggies and chicken onto skewers. Reserve the marinade.<br />
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Pour marinade in a saucepan with lime juice. Mix water and corn starch and pour into marinade. Bring to a boil. Turn off heat once the sauce thickens.<br />
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Brush skewers with the thickened marinade. Grill or bake skewers until they begin to char, turning and basting with marinade every 5 minutes.<br />
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To bake, line a cookie sheet with foil and place a wire rack on top. Place prepared skewers on rack. Bake at 400° F for about 30-40 minutes. For grilling, it should only take 20 minutes over medium heat.<br />
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Serve with rice and/or spinach.<br />
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<b>Mango Salsa</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/ginger-lime-chicken-skewers-with-mango-salsa?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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2 large mangos<br />
1/2 red onion, diced <br />
1-2 green pepper, diced<br />
3 tbsp minced ginger root<br />
3 tbsp chopped fresh basil, cilantro, or mint<br />
3 tbsp fresh lime juice (about 1 large lime)<br />
1/4 tsp salt<br />
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Toss all ingredients in a bowl. Cover and chill at least 30 minutes. Great served with chicken, fish, or pita chips. <br />
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To dice mangos, start by probing with a sharp knife to find the top of the seed. Slice along both sides of the seed to remove it. Take each half and score it with the knife, taking care not to cut the peel.<br />
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Invert the mango halves and scrape off the cubes.<br />
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This recipe is very flexible with ingredients. For example, if you don't have ginger on hand, or if you aren't a fan, it still tastes great without it. Don't have a red onion, but you have some green onions? Easy substitute. Use whatever herbs sound good to you. I have thai basil growing in my herb garden, so I like to use it whenever possible.<br />
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It tastes like sweet basil with a hint of mint. If you don't have thai basil, sweet basil works fine, as do a number of other herbs you might have more readily available to you. Cilantro and mint are great alternatives.<br />
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For the green pepper, I used an anaheim chili. However, bell pepper
or jalapeños are also good, depending how much heat you want.<br />
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With the leftover salsa, I added some ponzu and tossed it with some spinach. It made a terrific salad! A perfect, light, summer dinner.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-29210122918309283592014-07-30T16:57:00.001-07:002014-07-30T16:59:15.868-07:00Summer Tips for Guinea Pigs: Help Keep Them CoolIt's time for more guinea pig tips! It's been hot lately. We usually run the air conditioning, but our piggy, Remnar, overheats easily. So, first, we make sure he has plenty of fresh water. His water dish sits on a couple of bricks I bought at the hardware store for 5 cents each. After he's done sprinting around the living room in the evenings, he likes to lay on the bricks and drink his water while he cools off.<br />
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During the day, if the heat gets really bad, I give him a cold pack to lay on. I've been selling rice hot/cold packs on my Etsy shop for a while now. My husband and I like to put the neck wraps in the freezer and use them to cool off at night. I decided to give Remnar his very own small rice pack. He likes to use it as a pillow.<br />
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For this purpose, the rice packs are much nicer than the chemical ones because they don't get too cold to touch with bare skin. They are just cold enough to feel refreshing. They stay cold for up to an hour, depending on the size of the pack and how hot the user is. I love that I don't have to worry if the piggy decides to nibble the cover a little. He shouldn't eat the rice, but it won't kill him if he gets a little bit (unlike the chemical packs).<br />
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Now, a video montage I put together to show off my little piggy's antics!<br />
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My apologies for the poor quality. If you are interested, the music is the intro theme from Kirby's Adventure. Stay cool, and enjoy your summer!Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-16515733869488526062014-07-22T13:49:00.003-07:002014-11-09T14:41:04.910-08:00Jalapeño, Cheese and Bacon Tater TotsI have an incredibly prolific jalapeño plant on my patio. It has already produced dozens of peppers, and is still blooming.<br />
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What do I do with all these peppers? I have been throwing them in everything lately. Friday night's big experiment was homemade tater tots. I decided to spice them up with some of my jalapeños. Added some bacon and cheese... Tossed in some garlic salt and paprika... Such crispy goodness!<br />
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Funny story about the paprika. Totally by accident, I picked up smoked
paprika thinking it was ordinary paprika. Didn't even notice the
"smoked" on the label until I opened it to use in another recipe. Best mistake I've ever made. This is my new favorite spice. Yet another ingredient I try to use whenever possible. It just happens that the smoked flavor goes really well in fried food. This was totally my dinner on Friday. <br />
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I have no kids. My husband and I just like to eat dinosaur nuggets. I feel no shame for this. I'm also trying to eat super healthy this week to make up for my sins. <br />
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<b>Jalapeño, Cheese and Bacon Tater Tots</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/jalapeno-cheese-and-bacon-tater-tots?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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24-oz container peanut oil for frying (about 1 inch deep in a small deep-fryer or medium saucepan)<br />
3 medium russet potatoes<br />
8 slices bacon<br />
2-3 jalapeños<br />
1/2 cup shredded colby jack cheese<br />
2 eggs, whisked<br />
1 cup flour<br />
2 tbsp corn starch<br />
1 tsp salt<br />
1 tsp garlic salt<br />
1 tsp smoked paprika<br />
Loads of paper towels <br />
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Cook bacon and set aside to cool. Start heating peanut oil to 350° F. If you are using a saucepan instead of a deep-fryer, use a candy thermometer to monitor the temperature.<br />
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Wash, peel, and cube potatoes.<br />
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Shred in a food processor or with a fine box grater.<br />
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Place 5 layers of paper towels in a large bowl (or use a thin kitchen towel). Drain potatoes on the towels by gently squeezing. Discard the brown liquid that drains out.<br />
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Carefully open the towels and roll the drained potato shreds into a clean bowl. Feel for any stray lumps and discard them.<br />
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Remove the jalapeño tops and slice in half lengthwise. Remove seeds and finely chop (a food processor is handy for this step).<br />
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Mix chopped jalapeño, cheese, and crumbled bacon into the potatoes. Add whisked eggs, flour, corn starch, and spices. Stir until thoroughly incorporated. It is easiest to use your hands for mixing.<br />
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Form potato mixture into cylinders and set on a baking sheet lined with paper towels.<br />
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Carefully drop them into preheated oil one at a time. Fry in batches of 5-6 until golden brown, about 5 minutes for each batch. <br />
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Turn them halfway using tongs. The cheese has a tendency to melt and stick to the bottom of the pan, so you may need to pry them off the bottom when you flip them.<br />
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Drain cooked tater tots on a plate lined with paper towels and let cool for at least 5 minutes before trying to take a bite. Dip in whatever sauce you desire. I recommend Ranch. Chipotle Ranch is even better.<br />
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Makes about 3 dozen large tater tots, or 4 dozen smaller ones.<br />
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If you have leftovers, flash freeze them by setting them on a plate so they don't touch. Freeze them for an hour or two, then you can transfer them to a freezer bag. Reheat in the oven at 400°<b> </b>F for 10 minutes.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-1626148172435218312014-07-07T19:58:00.000-07:002014-11-09T14:39:27.593-08:00Cherry Pie BarsOne of my fondest childhood memories is getting up really early on the first day of a camping trip. We would pile into the car with all our gear, with the dog laying on top of us, and we would get to eat bear claws and Hostess fruit pies for breakfast on the way. Dad always called dibs on the cherry pies. I liked the lemon ones best, though anything that sweet makes for an amazing breakfast for any kid.<br />
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Dad's favorite has always been cherry pie. I try to make him cherry desserts on occasion, just to ensure I remain the favorite child. I had promised him cherry pie for Father's Day, but plans changed slightly. Ended up making it for July 4th instead.<br />
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I was really planning on a pie, but the cherry filling I started out with was too watery for pie. I could not get it to thicken with corn starch, and I didn't have tapioca on hand. (I've since learned that this is a very common problem with cherries.) So, I threw in some oats to soak up the excess juice, and made cherry pie bars instead. Dad seemed very pleased.<br />
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<b>Cherry Pie Bars</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/cherry-pie-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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<b>Filling </b><br />
4 cups pitted Rainier cherries<br />
1 cup sugar<br />
4 tbsp corn starch<br />
2 tsp amaretto<br />
1 1/2 tsp lemon juice<br />
1 egg, whisked <br />
1/2 cup rolled oats<br />
1/4 cup chopped pecans<br />
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<b>Crust</b><br />
3/4 cup shortening or softened butter<br />
1/2 cup sugar<br />
1 3/4 cups flour<br />
1/4 cup chopped pecans<br />
1/4 tsp salt<br />
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<b>Topping</b><br />
1/4 cup softened butter<br />
1/3 cup rolled oats<br />
1/3 cup chopped pecans<br />
1/3 cup brown sugar<br />
1/4 tsp salt<br />
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In a saucepan, cook cherries, sugar, corn starch, amaretto, and lemon juice on medium heat until bubbling. Put in freezer to cool, or store in refrigerator overnight.<br />
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Preheat oven to 300° F. Stir together the sugar, flour, and salt for the crust in a medium mixing bowl. Cut in shortening with a fork or pastry cutter until crumbly. Mix in pecans. Press the crust into the bottom on a 13"x9" pan.<br />
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Bake for 20 minutes, or until top starts to get bubbles and turn golden brown around the edges.<br />
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While crust is baking, prepare the topping. Use a fork to mix butter, oats, pecans, brown sugar, and salt in a small mixing bowl, or pulse in a food processor until just combined. <br />
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Pull cooled cherry filling out of the freezer. Stir in the egg, oats, and pecans.<br />
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Pour filling over the hot crust. Crumble brown sugar mixture over the top. Bake for 35-40 minutes, until filling is set and topping starts to darken.<br />
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Best served warm and fresh, but leftovers will keep in refrigerator for a week.<br />
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<br />Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-22248828450758929942014-07-01T10:32:00.001-07:002014-11-09T19:52:40.121-08:00Frozen Watermelon Vodka CocktailWe are coming up on watermelon season! Yummy! It seems like everywhere I look, people are posting and pinning and tweeting all sorts of amazing watermelon concoctions, so I figured I'd join the fun.<br />
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First step: I went to the grocery store and bought a seedless watermelon. My mom's advice is to always get the ugliest melon you can find. She says those yellow spots and brown lines mean it's ripe and sweet. I'm not sure if this advice is absolutely true, but it usually seems to work out for me. So I brought a super ugly melon home and snacked on some just to make sure it was a good one. I think I let it sit in the fruit basket a little too long, because it turned out a little mushy, but it was extremely sweet and juicy. Perfect for the plans I had for it!<br />
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<b>Frozen Watermelon Vodka Cocktail </b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/frozen-watermelon-vodka-cocktail?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><b> </b><br />
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1 seedless watermelon (roughly 8 cups chopped into cubes)<br />
1/4 cup lemon juice<br />
1/4 cup lime juice<br />
1/2 cup water<br />
1/2 cup granulated sugar<br />
Watermelon Vodka to taste<br />
Lime wedges, mint sprigs, or your choice of fruit for garnish<br />
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Chop the melon into roughly 1-inch cubes, removing the rind. <br />
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Puree in a blender -- should only take a few seconds.<br />
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Now make some sour mix. In a saucepan, combine lemon, lime, water, and sugar. Heat on low until sugar dissolves.<br />
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Stir the sour mix into the blended watermelon. Pour into a container and freeze for at least 6 hours. (If you use a shallow container, it will freeze faster. I don't have a shallow container that would fit in my freezer, so a mixing bowl worked just fine. I just had to wait a little longer.)<br />
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The pulp tends to separate from the water, so before serving, blend the frozen watermelon mix again for a few seconds. If you let it freeze overnight, you may need to let it thaw a little bit before you'll be able to blend it.<br />
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Pour some watermelon vodka in a glass. One shot per 5 oz watermelon was perfect for my taste. Now pour in the blended watermelon, stir, and garnish.<br />
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Chill the vodka and glass in the freezer for an hour before serving to ensure your drink stays extra frosty. <br />
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This drink is amazingly refreshing. On a side note, I'm planning on going watermelon picking the weekend of July 4th. I predict that most of the melons we pick will be turned into cocktails.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-55593203029336155742014-06-19T09:45:00.003-07:002014-07-29T10:24:48.733-07:00DIY Critter Tunnel<div class="separator" style="clear: both; text-align: center;">
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Meet my guinea pig, Remnar! He is about seven months old, and loves to snuggle in anything soft. Since we got him, I've been experimenting with all sorts of <a href="http://cricketintheear.blogspot.com/2014/01/guinea-pig-burrow-bags.html" target="_blank">burrow bag designs</a>. I'm sure my friends and family think it's excessive. In fact, I know it's excessive, but I enjoy myself. It's fun watching him explore new things. Although, his favorite still seems to be a simple fleece blanket draped over the side of his cage. So much for all my efforts, silly pig.<br />
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As a result of my experiments, I ended up with tons of fleece scraps in all different shapes and colors. So, just for fun, I decided to use up some of those scraps by making a tunnel for my piggy. <br />
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If you don't have scraps on hand, the remnants section of the fabric store is perfect for projects like this. And if you don't see anything you like there, just get 1/2 yard of whatever strikes your fancy.<br />
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Next, pick up some aquarium tubing from the local pet store. The fabric needs something to keep the tunnel from collapsing whenever your critters decide they'd rather trample it than snuggle in it. Aquarium tubing is just the right size, and provides flexible stability. It's also fairly cheap,
and it comes in varying lengths and colors to suite your needs. <br />
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Before you get started, you need to make sure your sewing machine has a free arm. That means you can take off the larger workspace to expose the arm, like so:<br />
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You will need to be able to fit the tunnel around the free arm. If it's too tight, it is pretty much impossible to stitch the tubing in place in the final steps. Thus, you may want to measure around the the free arm before you begin. Yes, I learned this the hard way while making a smaller tunnel and ended up hand-stitching the cuffs closed. Lesson learned.<br />
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Now, to make the tunnel! Take your main color fleece and cut a square big enough to fit around your pet, plus an inch or so for seam allowance and wiggle room. (My piggy is fairly small, and he fits comfortably in the 15 inch tunnel I made. In fact, with some effort, he manages to turn himself around inside of it.) Cut two more squares the same size from a contrasting color. Now take one of those squares and cut it in half. <br />
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Next, cut four sections of aquarium tubing the same length as your square. Cut a small slit in one end of each section of tubing, about 1/4 inch long.<br />
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Put a little craft glue into the end with the slit. I discovered that a hot glue gun will not work for this. Fast-drying craft glue, such as Beacon 3-in-1, works much better.<br />
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Stuff the other end of the tube into the end with the slit. It takes a bit of twisting and pinching to get it in snug, but it can be done! Once it's in, set it aside to let it dry completely.<br />
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To start the tunnel, fold the exterior fleece square in half, right side facing in, and stitch down the long side to form a tube. Trim the seam. Repeat with the interior fleece.<br />
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Turn the interior fleece right-side-out and stuff the exterior fleece inside of it.<br />
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Line up the seams and stitch it in place.<br />
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For the cuffs, fold each piece in half and stitch along the side to form a tube. Trim the seams.<br />
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One at a time, fit each cuff over the main tube.<br />
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Line up the seams and stitch it in place with a slightly larger seam allowance to hide the last line of stitching. Trim the seams.<br />
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Turn the tunnel right-side-out.<br />
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Slip two tubing rings over each end and fold the cuffs over so the rings are inside.<br />
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You want the cuff to cover the seam with about 1/2 inch overlap. Stitch the cuffs closed, as close to the original seam as you can.<br />
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Now, feel inside for each ring and line them up so that one sits in the folded edge of the cuff, and the other sits next to the inside seam. Stitch along the open edge of each one to hold them in place. It helps to use the zipper foot or move the needle position to the right or left to get the stitching closer to the tubing.<br />
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Of course, you can make your tunnel whatever size or length you want, depending on what your critters prefer. I had enough scrap material, I decided to make a skinny, longer tunnel as a gift to a friend who has rats.<br />
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I had to coax my piggy in with some treats to begin with, but now he loves it. It's perfect for play time, when all he wants to do is sprint in and out of small spaces. I would imagine that other little critters who like to burrow will enjoy tunnels of their own.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-31518282427966694222014-06-03T22:12:00.000-07:002014-06-03T22:12:49.649-07:00Updates!You know those people who just can't seem to grasp technology, no matter how hard they try? Well, I seem to be one of those people. I just got my first smartphone less than a month ago. My own mother got a smartphone before I did. In fact, if it weren't for my tech-savvy husband, my mother would probably own more hi-tech gadgets than I. It's not that I don't know how to use them, I just never see the need for more gadgets. Of course, now that I have a smartphone, I am finding a million and one incredible uses for it, most of which involve wasting large amounts of time. What a wonderful era we live in! Glad I'm finally getting with the times.<br />
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When it comes to art, I still prefer old-fashioned media. I have tried for years to learn how to do digital painting. Every time I try, I just get too frustrated to create anything worthwhile. Even if I draw something on paper first and then scan it, it never seems to turn out quite right for me. I had just about given up on digital painting until my husband, in a crazy attempt to help me expand my repertoir, bought me a digital drawing tablet for my birthday.<br />
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It's taken me a while to get up the nerve to even try the thing. I played around with the brushes a lot, tweaking them until they felt and looked right. After a couple months of reading and putting off the inevitable, I feel I'm finally ready to give it an honest try. I've been wanting to re-do the Cricket in the Ear logo for a long time, so I decided to make that my first project using only Gimp.<br />
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Nothing spectacular, but I am extremely happy with it. Tried to keep it similar to the old logo, but simpler and cleaner. I may still perform some minor changes before I make it official. As for the work-in-progress, feel free to leave any feedback in the comments! I'm feeling encouraged by this little project, so I'll keep trying new techniques. Eventually, maybe I'll get good enough to do some more advanced compositions.<br />
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As a bonus, I'd like to share a little logo my husband asked me to design for him:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdz_FvbGQ0VOcCG_vvGCpyAPmF_57UYyFTP5I-_oeka_y9FFiYcetgyCxYUPq1gTLTOpR05_eWDmCCjKCBSFgaL1BKJS2cyAPsaPiJJdRoF9ogeHTqlNE1jHKC50tznoCDU-26MRtuqyU/s1600/pirate_kirby.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdz_FvbGQ0VOcCG_vvGCpyAPmF_57UYyFTP5I-_oeka_y9FFiYcetgyCxYUPq1gTLTOpR05_eWDmCCjKCBSFgaL1BKJS2cyAPsaPiJJdRoF9ogeHTqlNE1jHKC50tznoCDU-26MRtuqyU/s1600/pirate_kirby.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pirate Kirby wants to share treasures!</td></tr>
</tbody></table>
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He is interested in a new project called <a href="http://piratebox.de/" target="_blank">Pirate Box (here is the link if you are interested in reading about it)</a>. Basically, he used the Pirate Box software to modify a wireless router for offline file-sharing and message boards. He asked me to design a unique logo for his box. Sticking with the pirate theme, we decided to integrate his love of video games into the design as well. I think he's cute.<br />
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Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-40709102584108880742014-05-27T12:03:00.001-07:002014-05-27T13:12:00.447-07:00Quilt Restoration: How to Patch Holes in a Well-Loved QuiltI love quilts. Each one has a story to tell, whether it was made by loving hands, or used to warm generations. Sadly, no matter how expertly-crafted a quilt is, or how meticulously one might take care of it, a well-loved quilt always seems to develop holes through years of affection. Thankfully, there is no need to retire a quilt just because of minor wear-and-tear! All it takes to restore it to it's former glory is an hour or two of time, and maybe a trip to the craft store if you're not a fabric hoarder like me.<br />
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What you need is some fusible web, like Wonder Under, and some fabric scraps that match the color scheme and/or theme of the quilt. If you don't have any on hand, just go down to the quilting section of your local fabric store and pick out a few fat quarters. Or, you might get lucky and find something you like in the remnants bin. Be sure to wash any new fabric you buy to minimize shrinkage of the finished product.<br />
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Don't worry if you can't find an exact color match for your existing quilt. Of course, this technique works especially great if your quilt is already a
little eclectic. Personally, I think patches that look different from the rest of the quilt add character.<br />
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Keep in mind, you are not limited to squares. I used
all squares and rectangles in this example because the original pattern
was all squares. If your quilt has a more intricate pattern, think about
copying some of the shapes that are already there. Or add some flare of
your own! If you like astronomy, make a star-shaped patch. Does the quilt belong your child? Find a simple silhouette of your child's favorite animal online,
and trace that onto your wonder under.
Just make sure the shape you end up with is big enough to cover the
hole you intend to patch. Quilts are very personal things, so don't be afraid to make it your own. <br />
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Now, on to the patching process! Before you get started, lay your quilt out on the floor and identify all the holes. If there are a lot, mark each hole with a brightly-colored pin so you remember where they are. Lay your fusible web on top of the quilt and draw shapes on the paper side with a permanent marker that are big enough
to cover each hole with at least half an inch margin on all sides.<br />
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Iron the fusible web to the back of your scrap fabric, according to the directions on the package. Now cut out the shapes and remove the paper backing. Place each patch on top of the quilt and iron it on, taking care to smooth out any wrinkles underneath it.<br />
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Next, you'll follow the same technique I outlined in <a href="http://cricketintheear.blogspot.com/2013/04/a-quick-applique-tutorial.html" target="_blank">a previous tutorial on appliqué</a>. First, thread your machine with two different color threads. The top should match your patches, and the bottom should match the underside of the quilt. As you can see, I had a little trouble with the tension on my bobbin, so the top thread was slightly visible on the bottom. Learn from my mistake, and test your stitching on a "practice quilt" (multiple layers roughly the thickness of your actual quilt) and make any adjustments to your machine's tension before you get started. <br />
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Now, set your sewing machine to a medium zig-zag stitch. Stuff your quilt under the presser foot and make sure there are no additional layers bunched up underneath it. Carefully stitch down the edges each patch. When you come to a corner, put your needle in the fabric, lift the foot,
and turn the quilt until the foot is lined up with the next edge. This can be tricky if you have a large quilt. Just be patient and think about which direction would be easiest to turn the quilt before you start pushing and pulling too vigorously. We don't want to break any needles mid-patch.<br />
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If any of your patches have curves, you'll
need to lift the foot and turn the fabric every other stitch or so to
keep it lined up properly. Make sure you keep the needle in the fabric
every time you lift the pressure foot!<br />
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Once you've stitched around the entire edge of the patch, lift the needle and the foot, and pull out a little bit of thread. Cut the top thread and carefully reach beneath the quilt to cut the bottom thread, leaving a few inches of tail to tie it off. <br />
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Now pull the quilt out and turn it over. Pull all the threads to the back of the quilt. (This is usually
pretty easy if you pull on the trailing thread and use a thread ripper
to coax the loop open on the other side). Now you can either tie the ends and trim the threads close to the knot, or you can try to hide them.<br />
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Hiding the knot can be tricky, so bear with me. Once you have all 4 threads on
the wrong side of the fabric, tie them in a knot about a quarter of an inch away from the fabric. Don't trim the ends yet! To hide that knot, thread the ends through a needle (you'll need one with a big enough eye to fit all the threads). Insert the needle back through the last stitch, but don't push it all the way through the quilt. Lead it into the batting and bring it back out an inch or so away from the knot. Now gently pull the threads until the knot pops into the center of the quilt. It may take some coaxing, as you will have a large knot. If you prefer, only knot two threads at a time. Gently pull the trailing threads tight and trim them close to the quilt, taking care not to cut a new hole.<br />
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Next time you encounter a vintage quilt, you'll be able to restore it, and add your own personal touch. Once you have each patch stitched securely, you can wash, use, and love your quilt free of worry.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-91216604535460618072014-04-29T09:29:00.001-07:002014-11-09T19:19:34.305-08:00Clementine Margarita MixConfession time: I love store-bought margarita mix. Margaritas are possibly my favorite drink. So tangy and sweet, with a hint of salt, all at once. But let's face it, juicing all those limes takes more time than I care to spend when all I want is a refreshing drink. The store-bought mix makes it so easy. Yet, I feel guilty whenever I buy the stuff. Not that I'm a drink snob, but margarita mix has always seemed to me to be the absolute bottom of the shelf, aside from maybe box wine. So, lately, I've started making up my own mix when I have the time. That way, it's ready to just pour over some ice. It tastes so much better than store-bought, and mixing it ahead of time makes parties really easy. I am set for Cinco de Mayo.<br />
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Sadly, there is a shortage on limes this year, so they are a bit pricey. If you can find good ones, Mexican limes (key limes) are best. Of the limes at my local store, the larger Persian ones looked better (and were a bit cheaper), so I went with them. I supplemented my mix with some clementines, which happen to be nearing the end of peak season right now, so they are really ripe and on sale everywhere. They also make the finished drink a pretty orange color.<br />
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<b>Clementine Margarita Mix </b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/clementine-margartia-mix?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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1 1/4 cup lime juice (17-25 limes, depending on the type and size of lime)<br />
1 1/4 cup clementine juice (15-20 clementines, or mandarin oranges)<br />
2 1/4 cups water<br />
1 1/4 cup sugar<br />
1/4 - 1/2 tsp salt, to taste<br />
2 cups tequila<br />
3/4 cup triple sec<br />
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Combine water, sugar, and salt in a saucepan. Stir and heat for several minutes, until sugar and salt dissolve. Turn off heat and allow the mixture to cool. It may look cloudy even after the sugar dissolves, but it will clear up once it cools and all those fine bubbles have a chance to work themselves out.<br />
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Meanwhile, juice the limes and mandarin oranges with a citrus juicer. Pour through a strainer to remove the pulp and any stray seeds.<br />
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Pour the sugar water, juice, tequila, and triple sec into a container and mix it all together.<br />
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Makes about 1/2 gallon. <br />
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If you prefer your magaritas virgin, then replace the tequila and triple sec with some extra simple syrup. If you just leave out the alcohol, it ends up a little too tart. I recommend you add 2 cups additional water and 1 cup of sugar. <br />
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Chill and stir or shake before serving. Best served with ice. If you want to be really fancy, go ahead and salt the rim of your glass and serve it with a lime and/or clementine wedge. <br />
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This drink is so good, I actually bought a dwarf Mexican lime tree so I can make it more often. It will probably be another couple of years before I get any good quantity crop from it, but I'm excited for it nonetheless.<br />
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Have a safe and enjoyable Cinco de Mayo! Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-13719024026259197092014-04-19T16:20:00.000-07:002014-11-09T19:24:34.156-08:00Sweet Raisin Buns (with Optional Raisins)My in-laws have a special fondness for raisin buns. Apparently, they used to buy them from a local Dutch bakery, until it closed years ago. Once my father-in-law found out I like to cook, it's been an ongoing topic of interest to re-create these raisin buns.<br />
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I'll be honest, I've never been big on raisins. However, I have dutifully tried several recipes for Dutch raisin bread that I found on various corners of the internet. Sadly, all of them failed, being too dense or or too dry. Good for toast, but not for a dinner roll. From what I gather, these buns are supposed to be soft and sweet.<br />
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This time around, I decided to start with a basic Hawaiian sweet bread, as this is the softest, sweetest bread I can think of. I know... Hawaiian bread? Not very Dutch. But I made a couple of my own adjustments and ended up with a super-soft, incredibly moist dinner roll. Just in time for Easter! And no one seems to be complaining about the pineapple juice.<br />
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<b>Sweet Raisin Buns</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/sweet-raisin-buns?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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2 cups pineapple juice<br />
4 packages dry active yeast<br />
1 cup sugar<br />
1/2 tsp salt<br />
1 cup (2 sticks) melted butter<br />
4 eggs<br />
8-9 cups all purpose flour<br />
2 cups raisins (optional)<br />
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Warm up the pineapple juice in the microwave for about 30 seconds (longer if refrigerated). Pour the warm juice into the bowl of a stand mixer. Sprinkle in the yeast and allow it to soak for several minutes, until foamy.<br />
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Add sugar, salt, butter, and eggs, mixing on low until combined. Gradually add the first 8 cups flour, 1/2 cup at a time. Add as much of the remaining flour as you can. Dough will seem stiff, but don't overdo it or they will turn out dry. Knead the dough in the stand mixer for 3 minutes. <br />
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Place dough in a greased bowl and cover the top with plastic wrap (spray the plastic wrap to prevent sticking). Allow to rise in a warm place until doubled in size, about 1 hour.<br />
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If you are using raisins, bring them to a boil them in 2 cups of water to make them nice and soft. (If you have any leftover pineapple juice, replace some of the water with it.) Turn off the heat and allow them to soak until dough is ready.<br />
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Punch down dough and knead in raisins on a lightly floured surface (I did half with raisins).<br />
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Divide dough into golf ball-sized rolls. You should end up with about 48. (Definitely cut the recipe in half, or even quarter it if you are making these for a smaller group.) Place them close together in a greased baking pan. Any pan or combination of pans you have will work. I used a combination of pie plates and casserole dishes in order to fit them all. Tip: 24 rolls (half the dough) fit perfectly in a 10" x 15" baking pan; 8 rolls fit perfectly in a 9-inch pie plate. Allow rolls to rise again for 1 hour.<br />
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Before baking, brush the tops with a mixture of egg and a tablespoon of water whisked together. <br />
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Bake at 350° F for 20-30 minutes.<br />
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These rolls are, by far, the softest rolls I have ever made. They are the best with leftover Easter ham. Slice open one
of these puppies, lay on a slice or two of honey glazed ham, maybe a
slice of cheese or some butter on top. Tough to beat. Just for kicks, here's a short video to show just how soft these things are.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyU66H2UIc0yzaplVYN-FraDlxWiMz2OUbgKBAkIo5llkBn1XqVSUioAG9pqGIWoCO1fjoE_TKn5UU2R2It2Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-48164282974094934112014-02-11T14:57:00.000-08:002014-02-11T14:58:07.542-08:00New Hot/Cold Pack DesignsI recently made each of my nieces and nephews a small hot/cold pack. Each one had a different fabric design, based on their favorite animals. I have <i>so</i> <i>much </i>leftover fabric, I've decided to put them up for sale on the store. Finally, some new products to list!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknATw0lVm5D3SuWqzAUQxpfdIS6Rd4t5eatTS8ebsch7ThizkKDA7Xcf7RVtXhZIT7Lzq2EE2IhW2pHApDGPhJIUA6rEcjcLAVBIbe_M0LUV9CC9IDVgq_bugLJsjSnIr7J9lPDllf0w/s1600/duckie1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknATw0lVm5D3SuWqzAUQxpfdIS6Rd4t5eatTS8ebsch7ThizkKDA7Xcf7RVtXhZIT7Lzq2EE2IhW2pHApDGPhJIUA6rEcjcLAVBIbe_M0LUV9CC9IDVgq_bugLJsjSnIr7J9lPDllf0w/s1600/duckie1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This one's not new, but it fits the favorite animal theme</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6GP3MmySmgFCe_Hy-osx4Ey8YoIxe4fXDmDH-_WT7mMa-8mugfgrZdZ2WnPYd67nRRtS5emhdSN8q5TdCYplT8k_C97vumpTb9kA6HnVCmGi-Z_BKcuo_iDa7VV1-WlS3E0-s6XfSqc/s1600/monkey1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6GP3MmySmgFCe_Hy-osx4Ey8YoIxe4fXDmDH-_WT7mMa-8mugfgrZdZ2WnPYd67nRRtS5emhdSN8q5TdCYplT8k_C97vumpTb9kA6HnVCmGi-Z_BKcuo_iDa7VV1-WlS3E0-s6XfSqc/s1600/monkey1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Again, not new...</td></tr>
</tbody></table>
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While I'm at it, I'm making some of the neckwrap versions in more "adult" designs. By "adult," I mean that I found some awesome Kermit the Frog and Star Trek fabric that I love and must use. (Planning on making a pillow from the scraps. It'll goes perfectly with our TOS throw rug!)<br />
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The hot/cold packs are in production at the moment, but I should have them all ready for sale by the end of February.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-50321206469327522782014-01-28T10:46:00.000-08:002014-11-09T19:59:46.023-08:00Sara BarsIt's the beginning of the year, everyone is determined to lose weight and be healthy. Sadly, I don't think I've ever been "in shape" in my life. I used to be skinny without trying. But I've never been big on exercise, and I love food (two habits that are starting to take their toll).<br />
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One healthy activity that I do enjoy is backpacking. I don't get outside enough in my daily life, but my husband and I are determined to start taking to the woods more in our free time. In fact, we are currently planning a short trip to San Mateo Canyon to celebrate our fourth anniversary this weekend!<br />
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Backpacking has opened up a whole new world of DIY projects that I plan to share in this blog as I am able. Today's project is a granola bar recipe. I have tried a few different approaches, all of which my husband has lovingly named "Sara Bars." I think this recipe is the best so far. <br />
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<b>Chocolate Peanut Butter Sara Bars</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/chocolate-peanut-butter-sara-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
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3 cups rolled oats<br />
2 cups coarsely chopped almonds<br />
1/2 cup chopped, dried apricot <br />
2 tbsp psyllium husk powder<br />
1 tsp vanilla extract<br />
1 cup honey<br />
1 cup crunchy peanut butter<br />
1/3 cup chocolate chips, melted<br />
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Toast the oats and almonds on a cookie sheet at 350<span style="font-size: 125%;"><span class="Unicode">°</span></span> F for about 10 minutes, or until tops are golden brown.<br />
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Microwave the peanut butter for 1 minute to soften. In a large mixing bowl, stir together everything but the chocolate.<br />
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On a greased cookie sheet, shape into a 1-inch thick rectangle. It helps to press it into a corner to get everything compressed sufficiently.<br />
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Let stand until firm, or freeze for an hour. Cut into bars.<br />
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Melt the chocolate in a double boiler.<br />
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Drizzle the top with the melted chocolate and let stand or freeze for another half hour.<br />
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Store in the refrigerator with parchment paper in between the layers to prevent sticking.<br />
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Makes approx. 20 bars, depending on how big you like them.<br />
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The psyllium husk powder is optional, but it does help bind the bars together. Without it, they will crumble easily. These bars have a high fiber content because of the psyllium husk, which is great if you plan to spend a few days in the outdoors. Just remember to <i>drink plenty of water with them</i>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVLAtnGNYwugVPd4YzCzG1dicRUl-OBzlIwxCOqPejiBdP9sGPlSS6hqxeiw8ibgSHY0QH1EMZTUUoiiEbochMFzvgjxflLQn80Vr_DQ_LBzYnWuS0R7LdpCJZT3Q05Xch5cdqugcSCw/s1600/IMG_2787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVLAtnGNYwugVPd4YzCzG1dicRUl-OBzlIwxCOqPejiBdP9sGPlSS6hqxeiw8ibgSHY0QH1EMZTUUoiiEbochMFzvgjxflLQn80Vr_DQ_LBzYnWuS0R7LdpCJZT3Q05Xch5cdqugcSCw/s1600/IMG_2787.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Psyllium husk powder adds a great fiber boost.</td></tr>
</tbody></table>
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I've tried adding other dried fruits and nuts to this recipe as well, with mixed results.<br />
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Dates do really well, as do dried cherries. Crystallized ginger is good if you leave out the chocolate and add in some cinnamon or nutmeg.<br />
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Whatever you do, don't leave out the peanut butter. You can substitute it for some other kind of nut butter, but if you leave it out, the bars don't hold their shape at all. Even with the peanut butter, they will crumble a little in your pack, but at least you won't have granola bits all over the place with no bar to speak of. <br />
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Toss some in a plastic bag for a great trail snack. Also makes a fantastic no-cook breakfast option.<br />
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Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com2tag:blogger.com,1999:blog-1486961203760901236.post-35537289298983630912014-01-21T08:12:00.000-08:002014-07-29T10:25:14.154-07:00Guinea Pig Burrow BagsMy wonderful husband got me a guinea pig for Christmas! His name is Remnar (if you like outdoors-type movies with twisted humor, watch <a href="http://en.wikipedia.org/wiki/Escanaba_in_da_Moonlight" target="_blank">Escanaba in da Moonlight</a>).<br />
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Since we brought Remnar home, we have tried giving him several different beds, trying to figure out what works best. We've discovered that he <i>loves</i> to burrow in fabric--clothing, blankets, pillows, anything soft and warm. So we ditched the plastic barn that the pet store sold us and gave him a cardboard tube that I lined with some fake fur. He loved it, but it got nasty pretty quick. It turns out rodents poop <i>a lot</i>. He definitely needs something that is easy to wash. So I took a trip to the fabric store, got some fleece remnants, and made him a couple new beds that we are all happy with.<br />
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The first one is just a bag. It doesn't work so well as a place for him to sleep (I think he gets too hot if he stays in it too long). It does work great for lap time. I can pick him up easily while he is in it, and he doesn't try to run away. Then, while I am holding him, he has a safe place to hide if he wants to. Plus, he has fun just poking around in the corners.<br />
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The second bed is a bit more complicated, but definitely a success. It sits in the corner of the cage and ties to the top of it. Looks like a guinea pig teepee.<br />
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Here's how I made it:<br />
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Drape a tape measure in the cage; top to bottom, let a few inches lay on the bottom, then back up to the top. Now decide how far out you want the teepee to come and measure across the corner of the cage at the point you want it to stop. Cut a rectangle using these measurements.<br />
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Cut two 3-inch strips of fabric that measure the length of the rectangle, plus 6 inches. <br />
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From the rectangle, cut a triangle out of each skinny end, with the point measuring about 1/3 of the way down the length of the fabric.<br />
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Pin and stitch the sides of the triangles closed.<br />
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Attach the 3-inch strips to the inside edges of the bag. <br />
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Then fold them over and stitch to the outside to finish the edges.<br />
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Even out the overhanging strips at the top and cut slits down the middle to create the ties.<br />
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Remnar loves sprinting in one end of his teepee and out the other. It's also big enough for him to take chew blocks and toys into it with him.<br />
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The only problem is that he still poops in it. A lot. Luckily, it's easy to clean out and wash frequently. I suggest making at least two of these so the piggy has a teepee to hide in while the other is in the wash.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-32947710209532368562014-01-07T08:37:00.000-08:002014-11-09T20:04:13.859-08:00Hot Sauce RecipesSriracha has been in the news lately, taking blame for respiratory problems of residents that live near their factory. At first, I thought this was silly. Surely people aren't that sensitive to chili peppers, right? Well, I tried making my own hot sauce and quickly found out how wrong I was.<br />
<br />
As Christmas gifts this year, I decided to make two kinds of hot sauce: red and green, respectively. A note of caution if you plan to do this: open the oven door very
slowly, otherwise you will get blasted in the face with a cloud of hot
capsaicin vapor when you go to check on the peppers. And definitely wear gloves throughout the entire process. And, for the love of all that is Holy, do not touch your eyes for a few hours after you have finished handling anything pepper-related.<br />
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<b>Tequila Lime Hot Sauce</b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/tequila-lime-hot-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
<br />
25 jalapeños<br />
10 serranos<br />
1 garlic bulb (about 10-12 cloves)<br />
4 tomatillos<br />
Juice of 5 limes (about 1 cup)<br />
1/2 cup tequila<br />
3/4 cup white vinegar<br />
1 tbsp honey<br />
1 tsp salt<br />
<br />
Boil all bottles and utensils to sanitize them before you start cooking.<br />
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Remove tops from peppers, and remove papery skin from garlic and tomatillos. A note about the garlic here: I am a huge fan of the pre-minced stuff in jar. I hate when I use the "real deal" and the skin sticks to absolutely everything. Then, the smell lingers on my hands for next 24 hours no matter how hard I try to scrub it off. But for this recipe, I wanted to be able to roast the cloves. So, here's how you get that stubborn skin off easily. First, cut off the hard nub at the bottom. Then crush the clove using the broad side of a knife.<br />
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Note the gloves. Big help for this entire recipe. Anyway, once you have crushed the clove, the skin should peel off easily. <br />
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Now that you have all your ingredients prepped, roast the peppers, garlic, and tomatillos at 400<span style="font-size: 125%;"><span class="Unicode">°</span></span> F for 45 minutes, or until slightly blackened. Flip them once about halfway through roasting. Let cool.<br />
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Place everything in a blender and pulse until smooth.<br />
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Pour it into a saucepan and bring to a boil. If you prefer your sauce thinner, add some water to the saucepan until it reaches the desired consistency. You can also strain it through cheesecloth, though you will lose a lot of volume. Once it boils, funnel the sauce into sanitized bottles. Put the caps on and invert them for 5 minutes (this sanitizes the cap).<br />
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Makes approx. 5 cups of sauce.<br />
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<b>Whiskey Habanero Chipotle Hot Sauce </b><br />
<a href="https://sites.google.com/site/cricketintheearrecipes/whiskey-habanero-hot-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Print Recipe)</a><br />
<br />
15 habaneros<br />
5 red jalapeños<br />
1 garlic bulb (about 10-12 cloves)<br />
2 ripe persimmons<br />
1 7-oz can chipotles in adobo sauce<br />
1 1/2 cups red wine vinegar<br />
1/2 cup whiskey<br />
2 1/2 cups water <br />
2 tbsp honey<br />
1 tsp salt<br />
<br />
Boil all bottles and utensils to sanitize them before you start cooking.<br />
<br />
Remove
tops from peppers and persimmons, and remove papery skin from garlic.
Roast the peppers, garlic, and persimmons at 400<span style="font-size: 125%;"><span class="Unicode">°</span></span> F for 45 minutes, or until
slightly blackened. Flip them once about halfway through roasting. Let
cool.<br />
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Remove skin from persimmons. Place everything in a blender and pulse until
smooth. Pour it into a saucepan and bring to a boil. This sauce may need more liquid to get it to a pourable consistency. Just keep adding water to it until it looks right. You can also strain it through cheesecloth if you prefer, but you will lose a lot of volume.<br />
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<br />
Once it boils, funnel the sauce into sanitized
bottles.<br />
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Put the caps on and invert them for 5 minutes (this sanitizes the cap).<br />
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Makes approx. 6 cups of sauce.<br />
<br />
I have to say these turned out way hotter than I thought they would.
All the reviews that I read about other people's hot sauce recipes led
me to believe that, if you like heat, you need crazy amounts of peppers.
I do like how it turned out, but can only withstand small quantities
(and I like to think I'm fairly accustomed to spicy foods). My family
seems to be enjoying it. So, success! If you like things spicy, you are in for a real treat. If you don't want it CRAZY hot, then I
would suggest either cutting down on the volume of peppers, or switch
out the serranos and habaneros for something milder, like sweet peppers.Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-26609692679372803492013-12-16T20:45:00.002-08:002013-12-16T20:45:37.439-08:00Star Trek Inspired Tea Cozy Part 2: Dome Style CozyLast week, I shared a quick <a href="http://cricketintheear.blogspot.com/2013/12/star-trek-inspired-tea-cozy-part-1.html" target="_blank">tutorial on embroidering text</a>. As promised, I'll now outline an easy way to make a felt, dome-style tea cozy.<br />
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First, measure the diameter and height of your teapot. Add an inch or two to allow for seams/wiggle room. Cut two rectangles on the fold of your felt (the fold will be the top of the cozy). Take something round, like a bowl or a plate, and use it to trim the two top corners.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is what it will look like opened up. You need two of these.</td></tr>
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If you are going to embroider anything on the cozy, now is the time. See my previous post on embroidering text.<br />
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With both pieces of fabric unfolded, line them up back-to-back. Stitch the two straight edges, leaving about a half inch seam allowance. <br />
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Fold it over and finish stitching the edges. <br />
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Now trim the seams within a quarter inch of the stitching.<br />
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Now make yourself a pot of tea and enjoy your handiwork!<br />
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Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0tag:blogger.com,1999:blog-1486961203760901236.post-37382607219530999572013-12-09T19:40:00.002-08:002013-12-16T20:46:15.256-08:00Star Trek Inspired Tea Cozy Part 1: Embroidering TextI decided last week to make a tea cozy inspired by Captain Picard's famous words: "Tea, Earl Grey, hot." There is nothing better than a hot cup of tea on a cold Winter day like today. The wind is furiously blowing leaves and branches all over the place outside! But I'm nice and warm with my cup of Earl Grey, enjoying the glow of the lights on my little Christmas tree. This is paradise.<br />
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This is going to be a two-part tutorial. Today, I'll outline an easy way to embroider text. Next week, I'll share how to make your own dome-style tea cozy. <br />
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If your embroidery project requires precision work, you are better off tracing your design using fabric pens. But, if your fabric is difficult to draw on, like the felt I used, the following technique works just fine. First print out a sample of what you want to embroider on regular computer paper. Once you get it sized the way you want, position it on the item and pin the paper in place.<br />
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Using a two-ply embroidery thread, outline your text using a split stitch. Here's how: <br />
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Make a stitch, then push your needle up through the middle of the stitch you just made. Make another stitch, and repeat this process all the way around each letter. The corners may be tricky to keep in line using the split stitch. Smaller stitches (unlike the ones in the picture above...) are easier to control. You can see that mine got progressively smaller as I progressed. Not great technique, but it has character.<br />
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The back will be messy, so plan on adding a lining or backing to your project. <br />
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When you are done stitching, gently tear away the paper. The perforations made from the needle will make this task pretty easy to accomplish.<br />
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For the tighter sections (like the middle of the "e" and the "a") you may need to use tweezers to pull the paper bits outs. <br />
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This technique will work fine with simple images as well, as long as you are not too worried about fine detail. Stay tuned for<a href="http://cricketintheear.blogspot.com/2013/12/star-trek-inspired-tea-cozy-part-2-dome.html" target="_blank"> step-by-step instructions on how to make your own tea cozy</a>!<br />
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Krekelhttp://www.blogger.com/profile/06198425048360006887noreply@blogger.com0