Traditionally for Christmas but great table decorations at any time of year, home made crackers will contain goodies right for your gathering and you won’t feel guilty about the plastic ‘gifts’ that go straight in the bin. Why not make Easter lunch special?
Easy to make I trimmed quality paper to 12” x 8.5” but standard A4 would work as well with a little tweaking.
For the round version, I scored at 2”,2.5” and 3” in from each side and also 0.5” at the bottom. For the rectangular barrel version I added three more width-way scores at 2.5”,4.5” and 6.5”
Fold the 2, 2.5 and 3” scores into a ‘w’ ie mountain, valley, mountain then clip out v shapes as shown.
Cut out the bit of the 0.5” score as shown, then tape the rest of it. Stick in a tube or fold and stick as a rectangle for the square version.
Then poke in a purchased snap if you want a ‘bang’. I tape the ends to the inside of the cracker as well. Finally slide in your goodies then tie string, ribbon or raffia around the concertina cut edges.
Ideas for contents: beauty samples, packets of seeds, miniature bottles, sweeties, memory sticks, rolled up money, printed messages, jokes, photos and of course a daft paper crown. I made mine on the scan and cut using the offcuts from the paper.
My first efforts from the papercraft society kit I bought in the January sales. The stitching dies are just part of the kit, which was great value, so even though I don’t need it feel v happy at the early successes.
Use it up or throw it out! That’s the 2023 mantra for the craft room. The button bowl is overflowing, so a few have been used on tags plus some wandering Christmas cards were chopped and/or die cut as well.
I even used up a few stars from the Christmas embellishments bag before it got packed away.
This year’s resolution is to enjoy the good things, to seize opportunities and avoid unconscious waste. I’m calling it ‘luxury on a budget’ though your idea of luxury and mine might be quite different, I hope you get the idea.
Today I stumbled on super post-Christmas bargains which seem to fit the bill so a pack of French goats cheese has been preserved by freezing half and marinating half for future indulgence.
To marinate: flavour olive oil with dried herbs and spices. I used rosemary, bay leaves, peppercorns, cumin seeds and chili flakes. Cut the cheese into cubes or roll into little balls and drop gently into the oil. Top up the oil so the cheese is completely covered.
This will last in the fridge for a month. The frozen cheese is good for 6 months.