Thank you Emma for the bundle of braid you sent. I have used some to upgrade hand towels. They really brighten them up.
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.
I over-ordered some exterior vinyl for 2021 Christmas projects so was pleased to use some on this lovely piece of wood we received at Christmas this year.
I used the scan n cut inbuilt font for the lettering. The font was stretched up to make it fit the wood fully.
After carefully applying the vinyl, resident DIYer drilled holes for the cord loop which he stained to tone it down.
I am stitching on cards this month, but it is a long process so these upcycled Christmas cards were stitched on the sewing machine.
Each card has a tailor made envelope using the plain side of 12x 12” patterned paper. The stash for Christmas 2023 is underway!
2023 resolution: Luxury on a budget
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.
The peel is dehydrated to become pot pourri and car freshener
The core is simmered with spices and caster sugar to become a syrup for boosting soft drinks (and adding to rum of course)
Half the flesh is cubed and fried in brown sugar. Half of that is eaten hot with yoghurt. The other half is added to cubed left over turkey in a tangy burrito.
The remaining flesh is cubed and simmered in vinegar, spices and sugar to become relish.
Finally the leaves are boiled and the water strained and sweeten to make a (reputedly) healthy tea
Door hanger diy
I metre long strip by 20cm wide fabric is all it takes.
Super scenter sachets
Once assembled each sachet was repeatedly stabbed with old sewing machine needles so the dried lavender within could do its job.
Many mushroom makes
A giant catering tin of mushrooms was a bargain buy but once opened presented a ‘waste not want not’ challenge. I have paired them so far in:
chestnut stuffing – with breadcrumbs and herbs
Pasta sauce, boosting the usual tomato and onion base and topped with truffle oil
Savoury pancakes with cream and garlic
Chicken and mushroom pie – pastry bottom and lid, broth based gravy
Potato mushroom curry
And the rest is now in the freezer awaiting inspiration. Ideas welcome!
We seem to have accumulated a mountain of butter knives so I prettified the unused ones for gifting.
I don’t have pyrography tips for writing or fine detailing, but I do have the tips for heat setting jewellry crystals so created some simple patterns.