Tag archive for DIY

During the summer months, I don’t make many trips to the grocery store. So much of my usual wintertime shopping list is available at local farm stands or the farmers market. My standing grocery list is most likely a couple of scribbles about picking up limes and lemons, milk for coffee, a couple of whole grains or pasta and frozen treats. You’ve got to have plenty of ice cream in the summer!

We are big fans of pickled things around here, so we’re never without a jar or two of some combination of vinegar and vegetable. I think they make the perfect snack when I am in need of a little something. The salty tang of a couple of pickles really hits the spot when I’m hungry. But once the pickling cucumbers and other veggies of that persuasion start showing up at the market, I take pickle production in-house. The recipes I am sharing today give you a couple of options for easy cucumber pickles that have become favorites around here.

While you certainly can commit to the big batch of pickles, one of my favorite things about this recipe is that there is no cooking involved. No commitment to 20 pounds of cucumbers and no boiling caldron and steamy kitchen in the summer heat wave. Instead, we’re talking about a couple of pounds of cucumbers and a little time at the cutting board. And as the reward, the cool crisp crunch of refrigerator pickles just shouts of summertime.

These recipes are a great starting point for any kind of spice combination you can muster. Feeling spicy, throw in a few slices of jalapeno or a dried chile pepper. Is garlic your thing? You may have noticed that it’s not mine, but go ahead and throw some in! Don’t have fresh dill? Dried dill weed or dill seeds will add a similar flavor. And don’t stop there, you can mix and match flavors to come up with all kinds of options.

Both of these recipes make enough to fill one quart jar, which makes them perfectly sharable at summertime get-togethers.  However, you can easily double them once you decide which one is your favorite! Enjoy!

SPICY REFRIGERATOR PICKLES

4 to 5 pickling cucumber
5 fresh dill sprigs
½ cup white vinegar
1 ¼ cups water
1 tablespoon pickling salt
½ teaspoon white sugar
½ teaspoon dill seed
½ teaspoon mustard seed
½ teaspoon hot pepper flakes
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1 teaspoon black peppercorns

Scrub cucumbers and trim off ends. Cut into quarters length-wise and place in a clean 1-quart jar, along with the sprigs of dill.

Top with the vinegar and water, then measure in the spices. Cover the jar and gently shake to combine the liquids and spices. Refrigerate for at least three days before eating. Will keep well for one month.

SWEET PICKLES WITH ONIONS

1 pound pickling cucumbers
1 small onion, sliced
¾ teaspoon salt
½ teaspoon celery seed
1 cup white sugar
½ cup cider vinegar
½ teaspoon yellow mustard seed

Scrub cucumbers and peel onion. Trim ends off the cucumbers and cut into ½ inch slices. Cut onion into ¼ inch slices. Layer cucumbers and onion slices in a colander with salt and allow to drain for about 30 minutes. Toss gently and allow any excess liquid to drain from the colander.

Meanwhile, combine the remaining ingredients in a small pot and heat until the sugar has dissolved. Remove from heat and allow to cool to room temperature.

Pack drained cucumbers in a jar, the top with brine. Cover and refrigerate for at least three days before eating. Will keep well in the fridge for a month.

I wish that I could tell you that these didn’t take the better part of an evening to make and that they totally weren’t worth the trouble. That would be a lie. Truth is, I did spend a good 4 hours in and out of the kitchen mixing, freezing, photographing, shaping, freezing, photographing, freezing, tempering, dipping… and so on. But it was totally worth it.

Growing up, creme eggs were always the Holy Grail of Easter candy. They were soft, creamy and slightly gross, in that intriguing kind of way. How did that gooey yellow centre stay in the middle of the egg? How did it all get inside a chocolate egg? These were questions I wanted to know! Damn Cadbury and all their tricky candy!! They just kept me wanting more.

Although creme eggs don’t hold quite the hallowed spot that they used to in my holiday treat line up, I can’t seem to let Easter pass without one somehow ending up in my grocery basket. This year I have stayed strong, that is until I saw the DYI creme eggs up on Food52. I just couldn’t say no, they used to be a childhood favourite after all. Who doesn’t want to relive fond childhood memories?

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So what sets these guys apart from the 2$ version that you can pick up at just about any store in the city? Um, let’s see. First there is the outer layer of silky rich dark chocolate, gone is the overly sweet milky chocolate. And the filling? The filling is smooth, but not to runny, sweet with a hint of salt (which is sheer genius) and finally there is the slight crunch of the tiny beads of vanilla. All and all a sophisticated take on the classic and you can rest assured knowing that you can pronounce every single ingredient used in the making.

So if you love your creme eggs as much as me and you have a few hours burning a hole in your evening, visit Food52 where Ashley Rodriguez shares the complete recipe and instructions and shape up a batch for yourself. Remember to read the recipe through first! I always like to remind you of this because I often fail to do so. While I didn’t take the time to read the recipe through this time, I did set aside a little time to read some of the comments. You should do this too, I found a lot of the comments to be really helpful. Good luck, and Happy Easter!

No matter what I am baking or prepping in the kitchen, Blaise wants to make a blue version of it. Most often, it’s blue cupcakes. And not just any blue cupcakes, chocolate blue cupcakes. While I am still trying to figure out how to make a dark chocolate cupcake appear sufficiently blue, Easter eggs seemed like the perfect diversion. With the help of a little dye, we could create all the shades of blue he would ever want to imagine. It all started out innocently enough, but little did I realize the complexities of egg dyeing. There were tough decisions to be made, highly saturated liquids to be spilled and room to be made in the fridge for all of those eggs. But back to those eggs…

Around here, we house no sacred Easter bunny myths or traditions. It hasn’t been a careful plan, just a holiday that we have not really spent much time or tradition on. I have always been a fan of a delicious batch of hot cross buns, but I don’t need an occasion for those treats. When it comes to egg decorating, I do fondly remember the tradition as a kid, but I don’t think I’ve revisited that process since my pre-adolescent years. High time, right?

Several weeks back, I found a little mention about making your own Easter egg dye. The colors were lovely—warm and earthy. I don’t quite remember all of the colors pictured, but there was a blue, a yellow and a reddish color that I thought Blaise would like. Plus, I thought it would be the perfect use for a red cabbage that was languishing at the back of the fridge. The question of the dye seemed settled.

But when I got down to the real business of figuring out what we were going to do with all of the eggs, I saw some pretty amazing posts of beautifully dyed eggs. Of course, there were the vegetable-dyed ones that first caught my eye. But then there were the neon eggs and the bright stripes. They were so bright and so cheery that on a recent shopping trip, I all but abandoned my plan of vegetable dyes for a package of glowing neon tablets. But when I got back home and read over the packet, I couldn’t do it. The ingredient list scared me off. The veggie dyes were back on.

What I may have lost in other-worldly egg hues, I made up for in natural ones. I feel particularly lucky in the egg department in that I know people. Yes, that’s right. I get a weekly supply of fresh eggs that I treasure. If I was going to go through the process of making my own egg dye, I was going to color some delicious eggs while I was at it. I even got a special order of a dozen barely blue eggs that already looked Easter-ready. And you can bet we were going to eat them. Hard-boiled eggs are always a big hit at our house. They are easy to throw into a sandwich or a salad and some days, Blaise simply insists on adding one to his meal, whatever it might be. Besides, the prospect of egg salad sandwiches for days certainly didn’t hurt as I was trying to justify all of those eggs cartons taking up space in the fridge with other concerned members of my household.

Making our own dye certainly wasn’t the quickest route for egg dyeing, but we enjoyed the process of watching the colors deepen hour by hour.

And just when I thought my work was done with the blue eggs, that there were no more blue shades to be achieved, Blaise proclaimed that all he really wanted was black. Boys….

Happy Easter!

While there certainly are a lot of colors that you can create at home, I decided to keep it to just three—red, blue and yellow. The great part is that most of these ingredients are common enough that you could easily add them onto your shopping list if you don’t have them already. Add variety by using different colors of eggs and different dipping times to achieve a range of shades. And if you need more variety, you can hop online and find a few more ingredients to round out your color palette.

Vegetable dye

Makes about 4 cups of dye in each color, enough to dye dozens of eggs

1 small head red cabbage
2 pounds beets
3 tablespoons turmeric
Water

Hard boil eggs to your preference and cool.

Make each color in a separate, non-reactive pot.

• To make the blue: Chop cabbage into rough pieces, about 2-inches wide. Place in pot and add just enough water to cover the cabbage.
• To make the red: Cut beets into quarters. Place in a pot and add just enough water to cover the beets.
• To make yellow: Add 4 cups of water to a pot and stir in turmeric.

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Bring each pot to a boil, then reduce heat and let simmer for about 30 minutes. Turn off heat and allow the liquid to cool. Once cool, strain out the vegetable pieces, if any. Place the liquid in a glass bowl or jar and add 1/8 cup distilled white vinegar to each color.

Add hard-boiled eggs to the liquid and allow to sit. One to two hours gives a pale shade. Allow the eggs to sit in the liquid for several hours or overnight for a deep color. Don’t crowd the eggs or you might have light spots where the eggs touch. Place the dye and eggs in the fridge while they sit. Jiggle the jars occasionally to ensure everything gets evenly coated.

Once desired shade is reached, remove eggs from jar. I had the best luck using a second clean jar and pouring the liquid from one jar to the other until it was empty and I could retrieve the eggs. Rinse in cool water and set eggs out on paper towel or a drying rack and let them dry completely. Refrigerate eggs until ready to use.

Last, but certainly not least, these dyes are highly saturated and will stain. Working in the sink seemed to contained the better portion of my splashes, except for the jar of turmeric water that I sloshed all over my kitchen floor. Shh…I don’t think anyone will notice the yellow hue by the sink.

You’ve seen those kits for homemade cheese, right? You buy the little box and make yourself some cheese? They have a few variations on these, I’m pretty sure I saw a mushroom kit as well as a few other fun options. Well, if you’ve been thinking about taking the plunge, I’ve got the perfect starter recipe for you today. Let me introduce you to paneer cheese, a mild Indian fresh cheese that you can make and eat in a couple of hours. It might be a gateway drug, I don’t know, but I’ve always had a taste for it that leaves me skimming the menus at Indian restaurants looking for the paneer.

At this time of year, I always seem to find myself with a myriad of ambitious ideas, “I’m going to do this, try this and cook this…” etc., etc. But this is one of those great ideas that you can tackle pretty easily. See, this cheese is simple. Chances are, you already have everything you need to make this cheese. All you need is about an hour or less of working time and the magic of cheese making could be all yours.

I often find myself thinking about Indian dishes in the winter. Something about the warm and spicy flavors always feels most satisfying to me during cooler weather. It’s also a pretty convenient time to try your hand at cheese making. I know you really don’t want to be outside right now, especially if you live in my part of the world. So a warm bowl of spicy vegetables with fresh cheese might be just what you need.

I count myself lucky to have spent time around several great home cooks who had a passion for Indian food and sharing the experience. It’s given me more than a passing interest in Indian food. But one of the most mouth-watering experiences I’ve ever had was at Rangoli in Vancouver. It is a casual Indian restaurant and they have this delicious mushroom and cream dish that I still dream about. Their plates have great combinations of flavors and textures and their starters are too good to be true—yes, I’m looking at you, cassava fries. So, when my sister, Tina, bought me Vikram Vij’s cookbook from his restaurants, I was understandably delighted. But she even outdid herself by buying me a spice box, full of all of the specialty ingredients listed in the book. Genius, I’m telling you!

Notes: I love the flavors of this dish with some plain white basmati rice. The vegetables have plenty of salt, so keep that in mind as you taste this dish. Once cooked, the salt balances out nicely with the mild cheese and some unsalted rice. Most of the spices in this dish are likely already in your pantry, and if you find yourself missing the asafoetida called for in this recipe, you can leave it out. It is also readily available online and is a good addition to your spice rack if you cook many Indian dishes. And while I’m suggesting that you make your own paneer, it can also be found in plenty of well-stocked grocery stores. 

Brussels Sprouts with Red Pepper and Paneer

Adapted from Vikram Vij’s cookbook

2/3 cup raw unsalted cashews
1/2 cup canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon asafoetida
1 tablespoon cumin seeds
1 teaspoon turmeric
2 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
12 oz Brussels sprouts, trimmed
1 large tomato, finely chopped, about 1 cup
1 large red bell pepper, cut into 1/2 pieces
3/4 cup finely chopped cilantro
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Preheat the oven to 375º. Place the cashews on a rimmed baking sheet and bake for about 3 minutes. Stir the cashews thoroughly so they do not scorch and bake for about another 3 minutes until golden. Remove from heat and allow to cool.

Wash and trim the Brussels sprouts, cutting them into quarters length-wise. Prepare the tomato and bell pepper, chopping and setting aside.

In a large, shallow pan, heat the oil over a medium-high heat until the oil shimmers. Add the brown mustard seeds and cook until you hear the first seeds popping, about one minute. Quickly sprinkle the asafoetida and cumin seeds in the pan and continue cooking about 30 seconds more. Turn heat down to medium, add turmeric, salt and cayenne pepper, stirring well and cooking about another minute. Be careful not to burn the seeds.

Add in the tomatoes and Brussels sprouts and stir well to coat. Cover with a lid and cook for five minutes, stirring occasionally. Add in the red peppers about cook for another two to three minutes, until the vegetables are just beginning to get tender. Remove from heat.

Just before serving, stir in the cilantro and paneer and top with the cashews.

Paneer

Also adapted from Vikram Vij’s cookbook

Makes about 1 1/2 pounds

1/4 cup water
1 gallon whole milk
1 1/2 teaspoon sugar
1/2 cup white vinegar
Cheese cloth

Pour water into a large, heavy bottom pan. Slowly add in milk and sugar. Turn heat to medium-high and heat milk to a boil, stirring frequently. Since the milk can scorch quickly during this process, don’t leave it for long without stirring. Depending on your heat, this can take between 15 to 30 minutes. Once the milk is about to boil, quickly remove from heat and add vinegar. Allow milk to sit for about 5 minutes while the solids separate from the liquid.

Line a large colander or strainer with three layers of cheese cloth. Place the strainer in the sink and carefully spoon in the milk solids. Leave the paneer to sit in the sieve for about 5 to 10 minutes so it drains completely. Carefully gather up the edges of the cheese cloth and tie them together nice and snug to seal the cheese inside.

Place the paneer on a large clean plate. Fill a large heavy pot with water (I like to use the one I cooked with as it soaks) and place on top of the paneer to flatten it. Allow it to sit like this for about one hour.

The paneer can be used right away or will keep in the fridge for about four days.

Every now and again I am forced to make the epic trip down into the depths of the parkade. Final destination, the storage locker; I hate the storage locker. It is a constant reminder that I am not an organized person and that I am also a slacker. Every time I venture down there I say to myself, next weekend I’m going to come down here and get this place organized. Of course I never do.

On a recent trip to the dreaded locker I abandoned my usual “chuck and run” technique and decided to stay and poked around a little. Low and behold, I discovered a stash of canvases from university. Apparently I had some notion that I would eventually gain some talent with my paint brushes and become the person down by the ocean painting epic landscapes on the weekends. Yeah, so that never happened and now I just have a stack of canvases. For old times sake I decided to haul one upstairs and try my hand at painting again.

While I am a visual and creative person, I have learned that painting is not my strong suit. Yes, I will admit that I did hang on to a certain fantastic painting from university a little too long. With that in mind I decided to paint something a little more graphic and a lot more my speed; a triangle masterpiece. I know that you are just dying to spice up your book shelf with a triangle master piece too, so run out and get yourself some paint and follow the directions below. Depending on your desired pattern you can take this project anywhere from a green square to a double black diamond.

Paint your own triangle master piece

You’ll need:
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Acrylic paint (in the colours of your choice)
Ruler
Fine bristled paint brush
One canvas

Getting started:
Begin by priming your canvas. I didn’t have any guache on hand, so I decided to make due with the copious amounts of white paint that I have been hoarding for the last 10 years.

After your canvas has fully dried, begin to mask out your pattern. I recommend doing a quick mock-up of your design on the computer first. This will help indecisive people like me decide if you really like the pattern; it also helps with planning how to mask your pattern.

Get out your paint and paint brush, it is time for the fun part! Paint in your mask according to your mock-up. Once you have finished painting your pattern make sure to let the paint fully dry before you start taking off the tape. Voila you’re done!

* Keep in mind that if you are using a wider painters tape and your pattern has tips and points that have to match up, you may have to mask out your pattern one row at a time. I’m speaking from experience here.

Sometimes you just have to buckle down and force yourself into action in order to get out of a rut. For the last few weeks I have been in a bit of a creativity rut. I get home from work feeling like my brain power is spent and I have no interest in starting a new project or finishing anything for that matter. I hate to admit it but, I have a few half finished projects lazing around the house just waiting for me to get my act together.

Today I decided it was time to power through my creativity block and complete a project. There was one project that I have been dying to do for the last couple of months, a DIY Chevron Necklace! Back in January when I was on my statement necklace craze, I stumbled upon this tutorial and have been slowly collecting the bits that I needed to complete the project. Production of the necklace involves the perfect balance of mess and creativity and ends in an amazingly fun finished product. Perfect for breaking out of a creativity rut!

After work I took stock of all the supplies that I had and the ones that I still needed, I had everything except the penne. Easily remedied. With pasta, rope (I didn’t feel like ripping up a t-shirt so, I bought some rope instead), a glue gun, paint and a few scrapes of fabric in hand I was ready to get busy. But first dinner.
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After dinner I set to work, first painting the pasta and then measuring the cord. Once the paint had dried I strung the pasta on the cord and finally glued everything together! Visit Design Sponge for detailed instructions.

ps. What’s with the current Dutch Baby craze? They seem to be popping up everywhere.
I’m pretty sure I started it.

When you are the youngest child in the family your early years are spent trying to keep up with your older sibling. In order to not get left behind, you have to learn to walk, talk and basically do everything faster. As a child, it always seemed to me that Ginger was operating in some sort of better parallel universe. The games she played looked like more fun, her Barbie’s outfits seemed nicer, everything she did was somehow better. I felt compelled to copy her. If her Barbies were lounging poolside, so were mine. If she fashioned some sort of Barbie motor home out of mandarin orange box, my motor home was not far behind. Ginger hated it and wasn’t shy about telling me that she hated it. I did it anyway.

My need to not be left behind actually drove me to such extremes that not only did I mimic her all the time, I also wanted to be around her all the time too. Probably because I was sure that if I wasn’t around she would do something fantastic and I would miss it. On one particular evening Ginger was playing with her Barbies and I was feeling sick. Unlike a normal child who would have gone to bed, I insisted on watching ginger play. I curled up with a blanket and my best doll Annie and watched as the Barbies splashed in the pool and rushed around the room doing this and that. I will not regale you with all the details but, let’s just say that Ginger insisted that my doll and I be removed from her room, and I shouldn’t be allowed to return. Now I approach life with a healthy dose of caution when it comes to “copying”.

So it is with a little apprehension that I unveil my two DIY necklaces. I find myself feeling like a 7 year old kid who has been caught copying her big sisters! But as they say, imitation is the best form of flattery, no?

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A Pair and A Spare’s fantastic tutorial on how to make your own Sass and Bide inspired neon necklace and the Mara Hoffman style tribal necklace from I Spy DIY were just the inspiration I needed to start a few DIY projects of my own. Do check them out as they really are geniuses.

Charlie knows Christmas. And He knows that decorating is the best part of the season. Garlands are his personal favourite. How could a cat not love something made of string, tiny bits of paper and beads. Charlie also knows that after the garland is done it is time to put up the Christmas tree! Like Charlie, decorating has always been my favourite part of the holidays. Heading out into the woods with my dad and sister to choose a tree and then hang the decorations. Good times!

The first snow came early here in Vancouver and that was just the push that I needed. Decorating starts now! So on Saturday morning I got up a little early, made a pot of tea and got down to business. When I busted out the ingredients to make my garland Charlie was beside himself and chose a spot as close as possible.

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Having a full size tree of my own is fairly new for me, this is only my second year. So when it comes to decorations things are kind of slim pickings. I have decided to slowly grow a collection of decorations over time rather than just running out and buying everything all at once. So I’m left with plenty of opportunities to be a little creative and make my own decorations.

I am imagining draping this garland from the ceiling, I think it will be perfect. Inspiration for this garland came from a project on Poppytalk, the directions can be found there. Or you can watch my fancy video: Folded Paper Balloons.

http://youtu.be/2QFOGFAi3D8?hd=1