Who doesn’t love washi tape? The challenge is to use it, particularly as I am now two thirds of the way through this year’s resolution to “use what you have”. So today is declared washi Wednesday and I have been taping all sorts of objects in an attempt to use some of 50 (! How did that happen?) rolls of tape hanging in th craft room.
I have made fridge magnets from wooden pegs and magnetic sheets, and decorated more pegs that I use for clamping in the craft room. I covered corporate pencils and plastic coat hangers and also made the binder clips that I use for sewing very pretty.
(tip for covering pencils with minimal creases, run a strip of washi around the top and bottom of the pencil before spiralling around with the full length of washi )
I copied the bunting string from various pinterest posts and will use it to prettify a parcel
I have beautified spray bottles and tea lights but still haven’t made a dent in the stash, so covering journals and making cards is on the list for the next washi Wednesday.
Not being ambitious enough to do wall decor with washi, I would welcome suggestions for practical uses for the washi mountain. Polite suggestions only please,
A 22cm x 16cm piece of heavy paper or light card is simply scored to become a classy table gift or place setting … I found this in papercrafter magazine and used it to try and stashbust a bit. Using assorted papers is fine as the washi edging unifies the group.
1. Score the paper along the 16cm length every 2.5cm leaving a 1cm tab at the end
2. Turn the paper and score at 4cm, 5.5cm and 7cm from either end of the 16cm sides
3. Flip the paper on to the reverse (unpretty side) and fold under each 5.5 cm score line
4. Trim out triangles within each section as shown – the triangles don’t have to be equal, just within the scored boxes so they help the cracker fold at the end of the make. I drew over the score lines to show them more clearly
5. unfold so you have diamond shape cut outs and then flip the paper back to the pretty side then crease all the other score lines
6. fix double sided tape to the tab and form the paper into a tube
7. tie string or strong cotton at each 5.5cm line and pull the cord tight so it draws the cracker closed (pop in your gift before you tie the second time)
8. decorate with washi tape at the ends as shown. You can add embellishments or names or flowers or …
When using paper other than A4 try cutting 16cm by 23 cm for a bigger cracker body… You can scale this up to make full sized crackers from wrapping paper and/or pop in a snap and joke for a traditional Christmas ‘make’
Easy peezy lemon squeezy tags that take minutes to make if you keep it simple…
1. fuse a piece of firm interfacing ( I used Pellon fuse-n-shape) between two scraps of material that are just bigger than the interfacing.
My interfacing was 3.5 inches by 4 – a scrap that I wanted to experiment on, my next versions will be a bit bigger if I decide to cut into my carefully hoarded interfacing.
2. Trim the fabric sandwich to a tag shape, rotary cutter works well but my favourite was using pinking shears
3. Punch a hole and set an eyelet, I used my cropodile and was grateful to make a tiny dent in the eyelet stash (how did that get so big?)
4. Cut a piece of plastic packaging – the firmer the better- to a rectangle bigger than your tag and fold over a small ‘hem’. With a long straight stitch sew the hem down
5. Position the plastic over the tag with the hem across the ‘shoulders’ of the tag and then sew the other three sides to the tag
6. Trim the plastic, I angled my scissors so I could trim it just smaller than the fabric
7. Insert card or paper with your details on
What a great little project. Inspired by Riley Blake designs.
If you embroidered or monogrammed or vinyled a design onto the fabric first, these would make fab personalised tags
A plum bonanza! Found this recipe by Jane Hornby on Good Food Magazine and it worked well (eventually after hours – literally – of boiling down). Below is my recipe adapted, based on comments on her recipe and my experience.
Weigh and then halve the plums (no need to remove stones) and cover with water in a robust deep pan. Simmer for about 45 minutes until pulpy and deep red in colour.
Remove the stones and then whizz the pulp with a stick blender. Stir in half the weight of jam (preserving) sugar ie if 2 kilo of plums, add 1 kilo of sugar. Once dissolved heat on high for about 25 minutes – be prepared for much longer if your plums are watery, it needs to be so thick that as you stir the spoon leaves a thick trail. Take care not to let the mixture catch on the bottom of the pan so keep stirring as it thickens.
Decant into silicone moulds or ramekins and keep chilled until you next have a posh cheeseboard.
This was soooo much easier than membrillo made with quinces.