Wednesday, March 31, 2021

DIY Ink Cube Holder from foam core


I have seen (and coveted) those ink cube holders on YouTube that all my favorite paper-crafters use, but, cheapo that I am, I figured I could probably make one myself from foam core board. 


Here's how I did it:
I cut closely around the base of the ink cubes with a very sharp X-Acto knife, rounding the corners like they are on the cubes, and cutting completely through to my cutting mat. I glued the piece with the cutouts to a solid piece of foam core, and am thinking of gluing a piece of that rubbery, webbed sheet that keeps things from slipping (what do they call that, anyway?), so it won't move around on my desktop.


The cubes and their lids fit in it so snugly, I can turn it upside down without them falling out! It holds 4 cubes and their prospective lids, or I can use both the front and back rows for just the ink cubes, if I'm doing a lot of colors. 
I'm pretty much in love.

Monday, January 18, 2021

Printable Swatch Chart for Ohuhu 72 Alcohol Marker Set



I recently bought a set of 72 Ohuhu alcohol markers, and wasn't able to find a blank, printable swatch chart that I liked, so I made one. If anyone is interested in printing it out, click HERE for the link to the file. Happy Crafting!

Thursday, April 2, 2020

How to Access Your Linked Cartridges in Desktop Cricut Design Space

Since I don't think anyone is actually reading this, I am posting the directions for how to access your purchased Cricut images that you've already linked to your account, in the new (2020 v5.7.24) version of Cricut Design Space, so that I can find it again, instead of spending a couple hours in Frustration-ville. I looked everywhere online, after spending a ton of time trying to find it on my own - all to no avail. So, Eureka! - I just found it, and here it is, in case anyone else is looking for their purchased cartridges. (Cricut keeps improving Design Space, but every time they do, something disappears down a rabbit hole.)

So first, in Design Space Desktop, click on 'New Project', then click on 'Images'.



In the left column, at the top, under "Highlighted categories", choose "Image Sets", then on the left, click on "Ownership", then "Purchased". Magically, your cartridges will appear!!!


Monday, May 6, 2019

Mini Egg Frittatas with Cherry Tomatoes




This is an adaptation of a REALLY delicious recipe from Fresh Thyme Farmers Market that is, sadly, no longer available on their website (don't you hate that?). It makes the BEST little egg frittatas in a muffin tin, that I've ever made, and if you check my Pinterest board, you'll know how many of these recipes  I've collected and tried. The cherry tomato halves make the frittatas, so don't skip them.

Mini Egg Frittatas with Cherry Tomatoes
Makes 12 regular-size muffins

  • Non-stick olive oil cooking spray
  • 2 tsp. extra virgin olive oil, divided
  • 1 (5 oz.) pkg. baby spinach, rough chopped
  • ½ of a large red bell pepper, diced small (¼")
  • ¼ cup finely chopped onion 
  • 1 tsp. minced garlic
  • ½ tsp. crushed red pepper
  • 7 large eggs
  • ¾ cup 2% milk (I use 1%)
  • 1 teaspoon fine sea salt (or Kosher)
  • ¾ cup (90gm) shredded sharp Cheddar cheese (I use 1 T. Kraft fat-free cheddar per muffin = ¾ cup) 
  • ⅓ cup chopped sun-dried tomatoes (I use dry pack) 
  • 2 oz. deli ham, chopped small
  • 18 cherry tomatoes, halved

1. Preheat oven to 400°F. Spray a 12-cup, regular muffin tin with cooking spray.

2. In a 10-12" skillet, heat 1 tsp. oil over medium high heat. Chop spinach and cook for 3 minutes or until spinach is wilted, stirring constantly. Add garlic and crushed red pepper flakes, and cook for 1 minute more. Transfer spinach mixture to a clean kitchen towel or several layers of paper towels, cool for 5 minutes, and wring over sink to remove moisture (hot!); set aside in a medium bowl.

3. In the same pan, heat remaining 1 tsp. oil over medium heat. Cook bell pepper and onion for 3 minutes, or until tender. Add to spinach mixture


4. In a small mixing bowl with a pouring lip (or a 2-4 cup glass measure), beat eggs, milk and salt together; set aside.

4. Layer the spinach mixture (with the bell peppers and onions), cheese, sundried tomatoes, and ham evenly in the cups of the prepared muffin tin. 

5. Add egg mixture to each cup, filling almost, but not quite, to the top. (If you come up a little short on the last few, just borrow some of the liquid from the other cups  until all are evenly filled.) Top each muffin with 3 cherry tomato halves, placing them with cut-sides up, and slightly embedding them into the muffins. 

6. Bake 15-20 minutes, or until egg mixture is set and tops begin to brown (mine took 19 minutes). Cool 5 minutes in the pan before serving. (They will be beautifly puffed when they come out of the oven, but will, sadly, deflate as they sit. Still scrummy, though!) Serve as is, or with salsa and sour cream. These reheat well in the microwave on a medium power (5), until warm (microwaves vary, so I'll leave the time up to you - start with 20 seconds, and go from there), and they also freeze well, and can be reheated while still frozen, though I don't remember how long it takes ... do use a gentle power setting when heating/reheating an egg dish, though. I like '5' on my microwave.

I hope you try these - my delicious! ❤️

Saturday, April 7, 2018

Old Fashioned Cherry Crisp

This is one of those just plain, down-homey kind of recipes. It goes together in just a few minutes, and tastes like Grandma made it. (Hey, I did!) 
I modified the recipe from another site, by halving the amount of sugar and flour, eliminating some unnecessary vegetable shortening, and adding some almond extract. I hope you give it a try - with a scoop of vanilla ice cream, of course.
I use King Arthur all-purpose flour, which weighs in at 120g a cup, if you weigh your ingredients. Your flour may weigh more per cup.


 Old Fashioned Cherry Crisp


Makes 8 servings

Filling:
2 14.5-oz. cans (4 cups) pitted tart cherries, drained
3/4 cup (150g) granulated sugar
1/4 teaspoon pure almond extract
2 tablespoons all-purpose flour

Topping:
3/4 cup (90g) all-purpose flour
1/2 cup (40g) old-fashioned oats
1/2 cup (100g) light brown sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) salted butter


  1. Preheat oven to 375°F. Butter an 8x8" baking dish.
  2. In a medium bowl, combine all of the filling ingredients, and stir well. Pour into the prepared baking dish. 
  3. In a large bowl or a food processor, combine the flour, oats, light brown sugar, and kosher salt. Whisk or pulse a few times to combine. Cut in the butter to make small crumbs, using two knives, a pastry cutter or about 5 pulses in the food processor. Pour over top of the cherry mixture. 
  4. Bake at 375° for 40-50 minutes, until bubbly and light golden brown. Allow to cool for 15 minutes before serving with a scoop of vanilla ice cream.

Saturday, March 10, 2018

Scioto Hills Peanut Butter Bars

The recipe for these luscious bars came from a Christian camp that our church supports, in southern Ohio. They are wildly tasty!

Scioto Hills Peanut Butter Bars

Yields: 24 bars

Ingredients:
 1/2 cup/115g butter, softened
1/2 cup/113g sugar
1/2 cup/100g brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup/85g creamy peanut butter (I use Jif)
1 cup/130g all-purpose flour (I like King Arthur)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup/80g old-fashioned oats
Frosting recipe follows

Preheat oven to 375°F.
In a stand mixer, combine butter, both sugars, egg, vanilla and peanut butter until smooth.
In a separate bowl, combine flour  baking soda, salt and oats. Add to wet ingredients, and beat only until just combined.
Press into an ungreased 9x13" pan. Bake 15 minutes, until edges are light golden brown. Don't overbake.
Frost when cool.

Frosting:
3/4 cups/94g confectioners sugar
3 tablespoons /47g creamy peanut butter
1/2 teaspoon vanilla extract
1 tablespoon + 1 teaspoon Milk or half & half - to make a spreading consistency

Beat together frosting ingredients; frost cooled bars. Cut bars 4 across by 6 down, to get 24 approximately 2x2" bars.

Wednesday, April 5, 2017

Grammie is having a blast!


I once heard a young mom say, "Why bother sewing? You can buy clothes so cheaply nowadays." Hmmmmm. But then you wouldn't get the joy of seeing someone twirl in her new, little dress, with delight written all over her face. I have been a professional dressmaker for 35 years, and there is no client I like sewing for better than my little granddaughters. I have been making a few things lately, plumbing the depths of the Internet for all the fantastic FREE sewing patterns people so generously post, along with some of the great buy-able patterns, and thought I'd share a few of the things that I've made - both recently and in the distant past.


I made this darling little baby dress from a free bodice pattern I found on sewjereli.blogspot.com.au. It is for a size 6-12 month dress. I added a placket, as described in her tutorial, and I changed it into a bubble dress by determining the desired finished length, then add 3 inches to that length for the main fabric, and subtracting 2" from that length from the lining fabric. The lining was a rectangle cut 10 inches wider than her waist measurement, and the skirt fabric was a rectangle cut 3 times her waist measurement. I gathered the bottom of the skirt to the lining and stitched, right sides together, then gathered them together at the top edge with wrong sides together. After stitching, I removed the gathering stitches, then gathered the two layers together to attach to the bodice, as the tutorial indicates. I also added a flat piping to the seam between the bodice and skirt. Hard to see in the picture, but the fabric is a sweet little dotted Swiss, that I bought 2 years ago (long before the baby came along), at Joann. I bought 2 yards, and I had enough to make this dress, plus a full skirt for my 8-year old granddaughter, and a circle skirt (twirly - yay!) for my 4-year old granddaughter (the baby's big sister.) Got my money's worth out of that one!


My daughter sent this picture the other day, of her little sweetie wearing a nightie that I'd made her mommy when she was 5 years old. It has a matching robe, and the gown has an embroidered piece on the bodice that says, "Je Taime" ("I love you", in French.) I made it back in 1987, using a McCall's Enchanted Forest, Little Darlings #8261 (Note the price!) It is an adorable pattern, and you can still find it on Ebay, even though it is out of print.


This last one I made is called The First Day dress, from MADE. She wore it on her first day of kindergarten, and now her little cousin, who loves the dress, Lily, is wearing it. It's lined with hot pink, which peeks out at the neckline with a little faux piping, and in the side-seam pockets I added to the pattern.

Love 'til next time, Laura

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