Urban Comfort

A New Cover for an Old Book

 
As I mentioned in an earlier post, my husband and I keep a journal together, which (fortunately) has had a lot of handling. As a result, the cover started looking dingy and dull, and I thought something so important to us deserved a better cover. I envisioned a fabric book cover, but I wanted the ease of a folded paper book cover - like the ones I used to make in school. In the end, I got the best of both. 

First, I cut a rectangle of muslin to size, used a disappearing fabric ink pen to mark out my design, and embroidered a simple heart and initials using a basic backstitch for the initials. I was going for something almost primitive (like the carving on a tree), which is about the level of my embroidery skills. (In case you're wondering, the initials stand for "Howard and Wanda," our nicknames for each other. Who can explain how these things happen?) After that, I used iron-on adhesive to attach the fabric rectangle to a piece of heavy brown kraft paper, then trimmed the paper to size. Lastly, I folded the book cover together and used fabric glue to secure the folded flaps together. 

I was inspired by how easy the entire process was, and I think it's a great way to make covers for books. You don't even need to embroider. Instead, use a fun, printed fabric to cover any book that's seen better days, needs extra protection, or just needs a little personalization. 

Blueberry Pudding Cake

 

I choose my girlfriends wisely; most of them believe that cake heals all wounds. How can I argue with that? So, in the spirit of cake as healer and comfort food, I present the blueberry pudding cake. It's very quick and simple to make (no mixer required), and I haven't met anyone who doesn't like it. Serve it warm, with whipped cream, for dessert, or omit the whipped cream and serve it with breakfast. 

Blueberry Pudding Cake:

1/3 cup + 1/2 cup granulated sugar
1/4 cup water
1 Tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups blueberries (10 oz.)
1 cup all-purpose flour
1 3/4 teaspoon baking powder
1 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

1. Put oven rack in middle position and preheat the oven to 375 degrees. Butter a 9-inch baking pan.

2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from the heat.

3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. 

4. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (the blueberries will sink as the cake bakes). Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean. Cool in pan on a rack for 5 minutes.

Serve with whipped cream.

Louisiana on My Mind

   

Forgive me for not having anything inspirational or creative here today. I am heartbroken over the oil spill in the Gulf, devastated by what is taking place along the coastline of my beautiful state. Watching and waiting as this catastrophe unfolds, I understand the helplessness and anger and sadness that my fellow residents are feeling. So much at stake, so much to lose. My son summed it all up when he saw a picture of the Gulf on television and remarked, "Look, Mommy! It's like chocolate water."  

I don't often discuss current events here, as this is my creative happy place, the place where things go right and the best parts of life can be distilled into small bites. But how can I not address this tragedy, when so much of what I talk about here comes from the rich heritage of growing up in this wild, primitive place?

I hope the "top kill" works.

 

Blog Find: Giver's Log

 

Things have been busy around here lately, and I have projects stacked all over the place, in various stages of completion, some of which I'll be ready to share with you soon. In the meantime, I thought I'd pass along some of my finds - because, let's face it, there's no shortage of inspiration out there.

I noticed last week that I was getting thousands of hits on a single project, which led me to Stumble Upon (I'm probably the last person in America to know about this, but I'm loving it!). So I did a little Stumbling of my own and uncovered the blog, Giver's Log.  Giver's Log is a wonderful compendium of gift and packaging ideas, thoughtful gestures, and tutorials from bloggers and shop owners, along with original ideas and inspiration boards by blog author, AmberLee. It's such a great find for me, and if you don't know about it, you should head on over and check it out. 

Let the giving begin!

{Image from Giver's Log}

Etsy Find: Ethanollie

  
Now that I am a mom, I really appreciate shopping from the comfort and convenience of my laptop. Granted, it's not quite the same as leisurely days spent foraging in antiques shops, but I'll take my pleasures where I can. 

Like physical shopping excursions, however, I'm always delighted to stumble upon a shop I like, even if it's virtual. Such is the case with Ethanollie, found on Etsy.  Kim Ludy, the proprietress of Ethanollie, has an eye for vintage goods and her shop carries a thoughtfully edited collection. She even brings a bit of window display to the table, styling her finds in a way that inspires (I didn't think I needed a cast iron popover pan until I realized how lovely plants would look in it!).  

Here are a few more of my favorites:

 
Vintage wire cutters
  

  
  Cast iron popover pan
 

 
Turned wooden bowl
 

  
 A mortar and pestle collection
 

 
Wire egg basket  

{All images from Ethanollie}

Why not treat yourself to something lovely today?

Basil Mojito

 
I've been fully immersed in Christmas assignments this week, struggling to find the cozy in 90 degrees as my son prepares his list for Santa. But true to the actual season, my cocktail garden is very, very happy and beginning to grace me with its bounty. As promised, I'm going to start introducing recipes that make use of these herbs. Some, like today's recipes, will utilize the herbs we all have access to. But I'll also take the opportunity to introduce you to less common herbs like Vietnamese Cilantro, Anise Hyssop, and Thai Basil. They're still new to me, too, so I'll have to figure out what to do with them.

I decided to start with a Basil Mojito. Mojitos continue to be popular in the summer, and it's an easy drink to make. I tried it two ways, both of which I will share with you. First, I wanted to make a drink that you could batch (how many hosts really have time to make individual Mojitos all night). I made a basil syrup (instead of muddling it fresh) and added the other components, garnishing with a sprig of fresh basil. The resulting drink tasted great, but it was green as swamp water, which may be a little off-putting to some. However, I'm including the recipe. If you don't mind the emerald color, I'm sure you'll enjoy the taste.  It can be your drink to serve outdoors...at night. For my second attempt, I created a Mojito using traditional methods, and the resulting drink was more of the expected color and still very flavorful. Here are both recipes:

Basil Mojito for One

 

12 good sized basil leaves (you can use sweet, cinnamon, or lime basil)
1 ounce fresh lime juice
1 ounce simple syrup (see below)
2 ounces white rum
3 ounces club soda 

In a Collins glass, muddle the basil with the lime juice and simple syrup. Add crushed ice, then slowly add rum; stir well. Add a little more crushed ice, if necessary, then top with the club soda. Stir again to incorporate. Garnish with a fresh basil sprig.

Simple Syrup:  Place 1 cup water and 1 cup sugar in a small saucepan and bring just to a boil. Stir to dissolve sugar; remove from heat and cool before using. Store in the refrigerator for up to a month.

Basil Mojitos for a Crowd 
(Ingredients are listed per drink. Increase recipe as desired.)

1 ounce basil syrup (see below)
1 ounce fresh lime juice
2 ounces white rum
4 ounces club soda (or to taste)

Mix the basil syrup, lime juice, and rum together in a glass pitcher and refrigerate; stir before serving. Serve over crushed ice and top with the club soda. Stir to incorporate. Garnish with a fresh sprig of basil.

Basil Syrup: 
(from The Herbal Kitchen by Jerry Traunfeld)

1 1/2 cups basil leaves
1/2 cup fine (baker's) sugar
1/2 cup water
1/8 teaspoon baking soda 

Blanch basil leaves: Plunge them into a small pot of rapidly boiling water for 10 seconds, then drain and plunge them into a small bowl of ice water. Drain again and gently squeeze the excess water from the leaves. 

Puree the blanched basil in a blender with the sugar, water, and baking soda until you have a dark green liquid, about 30 seconds. Pour the syrup through a fine strainer (or fine mesh coffee filter), stirring with the back of a spoon to help push it through. Store the syrup in a tightly sealed container in the refrigerator, where it will keep for 2 to 3 days.

**For a non-alcoholic beverage, you can add the basil syrup and lime juice to 6-8 ounces of club soda.

Have a great weekend!    

Off the Wall

When it comes to walls, I'm more of a paint person than a wallpaper person. But I'm still interested in the great prints that are available, so I'm always on the lookout for different ways to use it. Using wallpaper off the wall (or just on parts of the wall) is hardly a new idea, but I've compiled a few of my favorites to inspire you:

 

I think this is a stunning example of what you can do with wallpaper remnants. Much of the effect comes from the chosen wallpaper, but this technique definitely makes an impact. {Photo from Country Home}
 

 

I'm not usually drawn to patchwork design, but I think it works well in this room. {photo from DIYideas.com}
 

 
This is a great project for the truly commitment phobic (or renters).  {Photo from Country Home}
 

 

The unifying effect of wallpaper makes this set-up feel like a built-in at first glance. It creates more of a focal point than the individual pieces would on their own.  {Photo from Country Home}
 

 

You can cover an ugly (or just plain) headboard with wallpaper to create an entirely new effect. If you don't have a headboard, you can create one from wallpaper and paste it directly to the wall. {Photo from DIYideas.com}
 

 
I love the clever use of wallpaper on stair risers - which tend to get scuffed easily anyway. {photo from Wallpaper Projects by Derek Fagerstrom and Lauren Smith}
 

 
Using wallpaper on the insets of doors and cabinets is an easy way to add detail and focus to a generally overlooked area.  {Photo from Martha Stewart Living}

Sweet Tea

 

When I was a child, we had a housekeeper who taught me two very important things - how to store butter at room temperature and how to make sweetened iced tea. I am grateful for both lessons, and with summer fast approaching, I thought I'd share her recipe with you. It is detailed, but if you follow the instructions exactly, I can promise that you'll have excellent tea every time.

Southern Sweet Tea

 

10 regular size Lipton tea bags 
8 cups water
¾ cup sugar (see note below)

Place 2 cups water in a medium saucepan with the sugar; bring just to a rolling boil.  Stir to dissolve sugar; turn off the heat.  Place the tea bags in the pot of hot water and steep for exactly 4½ minutes.  Remove bags and place the tea concentrate in a glass or metal pitcher. Add 6 cups room temperature water (which keeps tea from getting cloudy) and stir to combine, if necessary. (I like to make this early in the day and let it refrigerate for a few hours before serving.)  Serve over ice.

Note: The original recipe calls for 1 cup of sugar, but years of being away from the South changed my palate a bit, and I find 1 cup just a tad too sweet.  You may feel differently.

{Image via}

Blackberry Crisp

   

There is little that satisfies me more than the simple pleasure of a blackberry crisp (with vanilla ice cream, of course). It's quick, easy to make, supremely satisfying. I hope you'll treat yourself and make it this weekend. If you don't have a full house, you can always cut this recipe in thirds and bake in a 5-ounce ramekin (which is perfect for two - though my husband disagrees). Happy Friday! 

Blackberry Crisp: 

4 cups blackberries
6 Tablespoons light brown sugar
1 1/2 Tablespoons cornstarch

Mix together in bowl, then place in an ovenproof casserole dish.

Topping:

1 cup rolled oats 
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
6 Tablespoons unsalted butter (in pieces)

Combine the flour and brown sugar in a bowl.  Using a pastry blender, cut the butter into the mixture until the butter is the size of peas. Stir in the oats. Sprinkle topping over the berry mixture. Bake at 375 degrees for 35-45 minutes. Serve warm with vanilla ice cream.

Lacy Etched Glasses

    

I've been using etching cream on plain glassware for years, usually with strong graphic elements like numbers or letters. This time, inspired by delicate, floral etched French glasses I saw recently, I decided to go the softer route. I created stencils from a variety of decorative edge punches and etched a border along the rims of small glasses found at various thrift stores. 

I think the etchings manage to unite a disparate group of glassware, but I like that the designs don't match. I'll use these to serve various cellos or aperitifs over the summer, but I think they'd make sweet votive candle holders for a summer table or could be utilized in casual wedding or bridal shower decor.  You could also implement the same technique and punches to decorate the edges of mirrors, panels of a lantern, around a window pane, or on the glass in a picture frame.

A couple of things worth mentioning - I usually make my stencils from Con-Tact brand vinyl self-adhesive paper. However, I found that I couldn't get clean cuts from it when using more intricate punches. You can try putting a piece of paper under it (which works when you're punching washi tape), but I found a better solution for myself. I had some scraps of Loomtack left over from my decal projects, and I found it to be a great vinyl to use with these punches. I got very clean designs, it held well, and was easily removed.  It's more expensive than regular Con-Tact paper, but you only need small amounts for the etching and then you can use the rest for other projects (See Inkbloom for project ideas).  

As for glassware, straight sides are easiest to work with, though I've worked with tapered sides as well. The key to success with tapered sides is using a bone folder to make sure gaps are flattened out. You can also cut your stencil into pieces to make it fit properly, but it takes a little practice. Skip rounded glass, it'll be too difficult to get good results. Lastly, you can utilize double-sided tape to mask small areas, like the very rim of the glass. It's also good when you want to create thin lines. I tend to use 1/8-inch tape for delicate designs such as these. 

 
 

Supplies:

Glassware 
Armour Etch Glass Etching Cream
Decorative Edge Paper Punches (see below) 
Loomtack or other self-adhesive vinyl paper  
Double-sided tape (optional)
Bone folder
Scissors
Small paintbrush
Scrap paper
Goggles 
Plastic gloves

 

Directions:

 

1. Prep glassware by cleaning off any grease, dirt, or fingerprints.

2. Cut a strip of self-adhesive vinyl paper and carefully punch along the entire edge. Remove the paper backing and apply the stencil to your glass. Rub a bone folder over the edges to make sure there are no gaps or air bubbles. In addition, mask off the area under or over the edges of your design with extra pieces of vinyl paper (in case your etching cream should stray a bit). 

3. Apply a thick coat of etching cream over the stencil, making sure all open areas are covered. Let it sit for 5 minutes, then rinse it off under running water. Remove the vinyl stencil, then wash and dry your glass before using.  

 
 

Crawfish Stew

 

Crawfish season is winding down here (giving way to a dubious shrimp season). I know there are plenty of people who don't understand the allure of the crawfish, but personally, I was gratified when my 3 1/2 year-old son started learning to peel his own this year and proclaimed them "delicious," heads and all.  

I eat crawfish all kinds of ways, but my cousin sent me my great-grandmother's recipe for crawfish stew, and I was surprised by one of the ingredients - chopped, boiled eggs. I couldn't begin to imagine how this would work in a stew, so I made it for the first time yesterday, and it was quite good! It's not a complicated recipe, and I've tweaked it only slightly to accommodate those whose access is limited to Chinese crawfish in 12 oz. bags. (Hey, we eat it here, too. The state of Louisiana can't produce enough crawfish to meet the demands of the state alone, so we do what we have to.)  Here it is:

 

Crawfish Stew
(Serves 4-6)

 

1/2 cup flour
3 ounces vegetable oil
1 cup chopped onions
Two 12-ounce bags pre-cooked crawfish tails
3/4 teaspoon salt 
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon fresh, flat leaf parsley
Salt and black pepper, to taste
3 boiled eggs, chopped
1/4 cup green onion (scallion) tops

1. Make a dark brown roux with the flour and oil (see below), over medium heat.

2. Add onions and cook until limp (about 5-10 minutes). Add 2 cups of water to the roux and onions, bring to a boil.  Cook for about 5 minutes, until onions are done and gravy is thickened. (When you add the water to the roux, it will separate, but it will come together again as the water heats up.)

3. Add crawfish, salt and cayenne, and parsley.  Cook 10-15 minutes (until crawfish is heated through). Add additional salt and black pepper, to taste.

4. Just before serving, add chopped eggs and onion tops. Serve over steaming rice with a good green salad and hot garlic bread.

Note: Another unusual aspect of this recipe is that the ratio of flour and oil isn't the same (as it usually is when making a roux). I made it as the recipe specified, but if you want to make enough roux to save and use for other dishes, I'm sure you can make it with equal parts flour and oil, and the recipe won't suffer.

Making a Roux:

A roux (pronounced roo) is the base for many Cajun and Creole dishes, and consists of nothing more than flour and a fat (butter or oil), cooked and browned over a medium flame. It ranges in color from a light sand color (blond roux) to a milk chocolate color. In rural areas, a darker roux seems to dominate, and in New Orleans, the blond to medium roux seems to prevail. (I had my wedding dinner at Emeril's, when he was still cooking in his kitchen, and we had a duck and andouille sausage gumbo. My maternal grandmother, whose roux preference is all New Orleans, took one look at the gumbo and declared, "he burned the roux!" You can't please everyone.) I like all of it.

 The secret to making a roux is patience and continuous stirring. You can't rush through it, or you'll burn it, but it's nothing more complicated than that. Here's the way to make a roux:

Put the oil and flour in a cast-iron or enameled cast-iron pot over medium heat. Stir slowly and constantly. After 5 minutes, the mixture will begin to foam. This foaming may continue for several minutes. The roux will begin to darken as it cooks and will have a nutty aroma. For a blond roux, cook for 10 to 15 minutes, for a medium brown roux (the color of peanut butter), cook for 30 to 35 minutes.  A dark brown roux (the color of milk chocolate) takes about 40 minutes - though keep in mind that cooking times will vary according to the pot used, the heat source, intensity of heat, and the amount of roux being prepared. Visual cues are more important than the times given.  

When finished, roux can be cooled, then stored for 1 month in an airtight container in the refrigerator. When it cools, the roux will separate. Before using, stir to blend and bring the roux to room temperature. 

 

Vintage Groove Giveaway

   

I was asked by Making Memories to participate in a design challenge using the Vintage Groove products shown above and they've posted the results today, showing how two designers using the same kit can come up with completely different interpretations. 

They're also doing a daily drawing for a Vintage Groove collection giveaway. You just have to visit the Making Memories' Jewelry Facebook page and mark that you "like" the page. Post a comment and you'll automatically be entered into the daily giveaway.  If you like this collection and haven't been able to find it in a store near you, now's your chance to win it!

***Update: Scrapbook.com is now an online retailer for the Vintage Groove line.

 

A Paper Cake

 

It seems like I'm on a never ending quest to clean out my emails, organize the photos on my computer, meaningfully file the inspirational images that litter my desktop...I'd get it all done, if only there weren't so many forgotten treasures to rediscover along the way. So it is with this project today. I ran across these photos and they immediately made me want to make paper cakes again. 

I made this papier-mache cake as a centerpiece for my aunt's 60th birthday party.  The actual birthday cake was a sheet cake and too large to use as a decoration. I also harbor an unrealistic desire to decorate cakes, so this was the next best thing. It's much easier than breaking out the fondant and frosting, trust me. I ended up being very pleased with it, and afterwards, it was easy to simply repurpose the boxes and the topper. Here's how I made it:

Supplies:

3 papier-mache nesting boxes with lids (I found mine at Michaels)
Acrylic craft paint (I mixed 2 colors to get a custom shade)
Foam brush
Heavy florist crepe paper
Decorative edge punch
1/4-inch velvet ribbon
Quick-setting gel glue, such as Beacon 3-n-1 Adhesive
Printed numbers for template (I used a font on my computer)
Pencil
Sharp scissors
Lightweight cardboard or heavy cardstock
Thin florist wire
White craft glue
Glitter
White or pearl paper for banner
Millinery flower 
Straight pin

1. Paint the papier-mache boxes (lids included) in the desired shade and set aside to dry.

2. Cut strips of crepe paper to the desired height and carefully punch along one edge with the decorative edge punch. Repeat, for additional layers.

3. Turn the papier-mache boxes upside down and stack them on a cake stand. (I found that I didn't need to secure them to each other, but if you want to, you can attach them with double-sided tape, museum putty, or glue.) Glue the strips of crepe paper around the edge of each lid, then glue velvet ribbon over the bottom edge of each strip. 

4. To make the topper, print out your number templates in the desired size and trace around the template onto the cardboard or cardstock. Cut out, then use the gel glue to attach a thin piece of floral wire to the back of each number. 

5. Coat one side of the numbers with glue and then glitter. When the first side has dried, turn it over and repeat on the other side. 

6. Make a paper sentiment banner (The font Exmouth was used for this one). 

  
7. To assemble: Use a straight pin to poke 2 small holes in the top tier of your cake; slip the wired numbers into the holes and arrange as desired. Place the millinery flower in front of the numbers, then nestle the paper banner between the petals.

Resources:

Heavy florist crepe paper available at Castle in the Air
"Pinking Scallop Edge" decorative edge punch by Martha Stewart Crafts 
Felt and Velvet Flower from Tinsel Trading
Cake stand from Potluck Studios

All other materials available at crafts stores such as Michaels

Blackberry Smash

I don't know about you, but this was definitely one of those weeks when my to-do list far exceeded the available hours. I feel certain that I've earned a cocktail this weekend and this is what it will be (though of course I cheated and drank this, just after I took a photo of it.) I love, love, love this drink! I hope you will, too. Have a great weekend!  

Blackberry Smash

4-6 mint leaves
1/2 ounce simple syrup (equal parts sugar and water brought to a boil, then removed and cooled)
Skinny 1/2 ounce lemon juice (meaning just under a full 1/2 ounce)
5 medium blackberries
1 ounce. Gran Gala orange liqueur
2 ounces Brandy (See note)
1/2 ounce Barenjager honey liqueur

Gently muddle the mint, simple syrup, and lemon juice in a cocktail shaker. Then add the 5 blackberries and crush (using the muddler).  Add ice cubes and the liquor and shake well. Using a fine-mesh strainer, strain into a rocks glass. Add crushed ice. Garnish with blackberries and a sprig of mint.

Note:  Stock 84 was used to create this recipe, but if it's not available, you can use a VS such as Hennessey.

And while we're at it, I should tell you the muddler I prefer - the PUG muddler - each one handmade and perfect!

A Flower for Mom

 
I've long had a photo of dahlias clipped to my inspiration board, for no reason other than the fact that seeing them makes me happy. So my heart skipped a beat when I ran across this tutorial to make dahlias from felt. I've been making them for the last couple of days and, in fact, they've made me so happy that I thought I'd share them with you.

This project was created by Megan Reardon of Not Martha. I followed her tutorial almost exactly and I'm really pleased with the results.  The first flower I made looked pretty good, but a bit amateurish. I made the rookie mistake of starting it at ten o'clock at night, in low light, and my Fabri-Tac got away from me, which made some of the glue visible on the felt. Fabri-Tac is a wonderful glue, but it does show up on felt, so my advice is to start in the daytime, or in bright light, so you can see exactly where your glue is going. Also, use as little as you possibly can and concentrate it right in the bottom corners of the petals. Megan's tip for putting a saucepan over the petals as they dry is worth using, as it really makes a difference in getting a secure hold with very little glue (as well as freeing you up to continue making petals). 

I decided not to make the pocket on the back of the flower (Instead, I cut a felt circle for the back, stitched the pin backing to the felt circle, and then glued the felt onto the back side of the flower. The only other things I did differently were that I used wool felt (I think there is no substitute for wool felt, though I won't turn my nose up at a wool blend felt), and when I covered the cardboard circle, I cut small slits in my felt all around the perimeter of the circle. This makes it easier to fold the felt in and secure it. But that's it. Her directions are easy to follow and I highly recommend this project. Each flower (without the pocket) takes about 2 hours to complete, though it does get faster after the first one.

In addition, to save you a little time, I've supplied the templates I made for the flowers. Just print them out on heavy card stock. Also, when you're making the petals, fold your felt square in half (as well as the petal template) and line it up with the fold and cut around it. Making one cut, instead of two, will save you time over the long haul. And use really sharp scissors (not the household scissors that you use to cut everything from coupons to your kid's bangs). I prefer Fiskars Micro-Tip scissors. You'll get professional results that way.

This makes a wonderful oversized brooch, but I wouldn't stop there. I think they'd be great on a tote, a handbag, or a belt as well. Oh, and don't think you'll just make one for mom. You'll want one, too.

 

Resources for Wool (or Wool Blend) Felt:

Purl Soho

Heather Bailey

Magic Cabin

A Child's Dream Come True

Felt-o-Rama

Wool Felt Central

Download Dahlia Template