Upcycled Vase

I came across this pin of a vase wrapped in twine.  Of course I can do something like that.  But, I also wanted something a little nicer.

The website wasn't much help because nothing really came up on it.  I kept the pin to look at the picture.

Picture

I decided to use a vase instead of a bottle.  We have a vase that we never use, so I thought it would make a great victim.  I went to the fabric store and got trim instead of using twine.  I wanted it to look more professional for the new bathroom.  All I used was a hot glue gun to attach the trim.

My Pictures

I didn't want to go all of the way up.  I will probably put fake flowers in it since I'm allergic to real ones.  I hate the way fake flowers look in a glass vase, so now you won't see the stems.  I can't wait to get some flowers!

Upcycled Trash Can

I found this pin that had a trash can covered with burlap, ribbon, and homemade rosettes.  My daughter has a similar trash can, but it's silver.  We are moving in June and I figured that I should start some projects for the new house.  This is my first one!

Website

http://www.monkeyinspirations.com/2011/07/burlap-rosettes.html

The website doesn't have directions because it just has a bunch of samples using burlap.

Picture

My daughter's room is going to feature purple, so that's what I went with.

My Pictures

It was pretty easy to do and only took a half hour.  I'm not a pro at this stuff, so it would probably take less for those that are.  I think this will look so cute in my daughter's room.

Tikka Masala

Ok this didn't come from Pintrest so I decided to put it on there.  I did find the recipe from googling it and then when I wanted to make it again, I wished I pinned it because it took a half hour to find it again. 

The Website

http://iheartyum.com/main-course/lamb-tikka-masala/

The Directions

Lamb Tikka Masala
Adapted from Cook’s Illustrated Chicken Tikka Masala recipe
Serves 5
For the Lamb Tikka:
1-3/4 lb boneless lamb leg, trimmed and cut into 1 inch cubes
1 tbsp garam masala
1 tsp coriander, toasted and ground
1 tsp cumin, toasted and ground
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup plain whole milk yogurt
For the Masala Sauce:
3 tbsp vegetable oil
1 large onion, small dice
3 cloves garlic, minced
2 tsp fresh ginger, grated
1 serrano chile, seeded, ribbed and finely minced.  ( I went for 1/2 a pepper for heat-sensitive guests and felt like there was zero heat.   I like a kick and would go with 2 peppers, seeded and minced next time, or plan on making a spicy condiment to up the heat on a per-plate basis)
1 tbsp tomato paste
1 tbsp garam masala
1 28oz can crushed san marzano tomatoes
2 tsp sugar
1/2 tsp kosher salt
2/3 cup heavy cream
1/4 cup fresh chopped cilantro
In a large ziplock bag, combine garam masala, coriander, cumin, salt, and pepper.  Drop in the lamb and shake to combine, making sure it’s all thoroughly coated in spice mix.  Pour in the yogurt, and again, shake the bag to combine.  Tuck this into your fridge for at the very least 1 hour, but I recommend overnight.

30 minutes before grilling, pull your lamb out of the fridge and skewer them like kabobs, leaving a 1/4 inch space in between each piece.  If they were in the fridge overnight, you’ll want to let the skewers sit at room temp for about 20 minutes to take some of the chill off before grilling.    Right before these guys head to the grill, season both sides with a healthy pinch of kosher salt.

Lets get to that sauce.  Place a dutch oven over medium-high heat and pour in the vegetable oil.  Saute the onion until golden brown, about 10 minutes.  Stir in the garlic, ginger, chile, tomato paste, and garam masala, cooking until fragrant and slightly caramelized on the bottom, about 3-4 minutes.  Add the tomatoes, sugar and salt.  Bring to a simmer, then reduce heat to medium low, pop the lid on, and let it cook for about 20 minutes, stirring occasionally.
Now’s a good time to get that lamb grilled.    On a preheated super hot gas grill, give those skewers 3-4 minutes per side to get a nice char and still retain a tiny bit of pink on the inside.

Back to that sauce. Add the cream and stir for a minute or so until warmed through.  Then add in the lamb (pulled off the skewers, please) and top with the handful of cilantro (which I neglected to do in my rush to the table.  But do it.  Seriously.)  We served it up with some steamed basmati rice, peas, a delicious cucumber raita, and some toasted naan bread from Trader Joes.  Kim’s hands celebrated the meal!  Hurraaaay!

My Thoughts

It was delicious.  I love Indian food and I have always wanted to make it instead of always having to go to a restaurant to eat it.  The only thing I regret, I forgot to make naan.

My Pictures

                  

                                  It didn't look as red as it does in the pictures!                            

 

Blackhead Mask

I was up for trying another blackhead remover.  Mine just don't seem to go away.

Website

http://petitelefant.com/how-to-pore-strips/

Directions

1. Measure 1 Tablespoon of unflavored gelatin into a disposable container {if you put say, green jell-o on your face, there might be trouble}
2. Add 1-2 Tablespoons of milk into the gelatin
3. Until it looks like this
4. Mix it up, and be quick about it, until you get a chunky consistency.  Add more milk if you’re uncomfortable with the amount of chunk.

Microwave the gelatin for about 10-15 seconds.  It will get creamier in the microwave.  Stir that around and start applying it IMMEDIATELY to your face.  This stuff hardens up fast so you’ve got to act fast.

Picture

My Thoughts
1. Well I didn't read the part that says you should microwave it.  I would suggest doing that.  The milk made the mask freezing. 
2. It does clump up very quickly and I barely had enough time to spread it on my face.
3. It smells like rotten milk - no, my milk was not rotten.
4. It does not peel off the way that she shows in the picture.
5. My face was soft afterwards.
6. My blackheads still existed.

My Pictures

With Mask - notice the clumps

Afterwards - it's hard to notice the blackheads, but they
are still there.  My skin is a little red from trying to
scrape off the mask.


I don't think I would waste my time doing this again
because I really hated the smell.

Edible Glitter

It's that time to be making Christmas cookies and I always want different ideas on decorations.  Why not edible glitter?

The Pin Picture

The Pin Says

I THINK I JUST DIED!!!! 1/4 cup sugar, 1/2 teaspoon of food coloring, baking sheet and 10 mins in oven to make edible glitter....Christmas cookies

 

I SHOULD HAVE NEVER LISTENED TO DIRECTIONS ON A PIN!

The Website

http://www.planetpals.com/craft-non-toxic-craft-supply-recipes.html

The Website's Directions

Make Non Toxic Glitter This glitter can be used for almost any type of project and may even be mixed with glue for special crafts

Tools needed for this project

• Baking Pan
• Jar
• 1/4 cup of salt (or granulated sugar)
• 1/2 teaspoon of LIQUID food coloring
• Preheat an oven to 350 degrees
• Oven for 10 mins

Directions:

• 1/2 cup coarse salt (non iodized) or 1/2 cup granulated sugar
• 2 -10 drops food coloring (a drop at a time), adjust for desired color
• Measure salt or sugar into a clear jar with a tight fitting lid. Add food coloring one drop at a time and screw the cap on tightly. SHAKE to combine. Repeat until desired color is reached.
• Sprinkle, dip or shake onto whatever you like. I like to put this in a clear salt shaker for easy shaking or pour some into a saucer and dip the wet rim of an empty glass in it to make the glass pretty!

NOTE:

• Some recipes suggest that you bake in the oven for 10 minutes.
• Paste food coloring can result in smoking
• You may also store it in an air tight container for several months.
• This stays drier and stores wonderfully as is but even better if you spread colored salt/sugar in a thin layer to air dry for about an hour or microwave in 30 second intervals, stir and repeat for about 1-2 minutes or until moisture is evaporated. You can also add a few grains of rice to absorb any moisture. Allow your homemade glitter to cool before using it.
• Temperature extremes (weather) may cause different results

Be aware that colors like silver are hard to obtain.

 

Problems

1. It didn't look anything like glitter.

2. It was very clumpy, even stored in an air tight container.

My Picture

Nothing Like the Original Picture!!!  Don't waste your time.

Yummy Baked Potatoes

I'm always a sucker for a baked potato, so having one with a little bit of a twist, I'm on board.

Website

http://pagesfoodblog.blogspot.com/2012/01/your-new-favorite-way-to-cook-potatoes.html

Directions

Slice whole potatoes aaalmost all the way through, so that the slices are all 

still attached at the bottom of the potato.

 Drizzle with olive oil and your favorites potato seasonings...

..bake for about 40 minutes at 425 F..

 

My Thoughts

I love them.  My husband isn't really a fan of baked potatoes but he was excited to eat them.  He told me how good they look.  This is definitely a keeper recipe.  I start them off by putting them in the microwave for 5 minutes to speed the process since baked potatoes take awhile to cook.

 

My Picture

Yup that's parm cheese as a topping.  I waited until the potatoes were done cooking before I added the cheese.  YUM!

 

Brussel Sprouts

I'm not a huge fan of brussel sprouts but sometimes I want a different side dish.  I feel like I'm always cooking the same side dishes.

Website

http://whatsgabycooking.com/lemon-garlic-brussel-sprouts/

Directions

Ingredients

• 2 lb Brussel Sprouts
• 4 tbsp olive oil
• 5 cloves garlic, minced
• 1 lemon, juiced and zested
• 3 tbsp gruyere, grated
• sea salt
• pepper
• 
  

Instructions

1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
2. Heat the oil in a large skillet over medium high heat.
3. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
4. Add the garlic half way through the cooking.
5. Reduce the heat to low and add the lemon zest, juice, salt and pepper.
6. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

Their Picture

My Thoughts

These were good brussel sprouts.  My husband doesn't eat brussel sprouts and he said they are the best he has ever had.  That being said, he will only eat a couple and hope that I don't make them often.  I will use this recipe again, despite no one else in the family wanting to eat them.

My Picture