Tea Towel Apron

 I've been working on a ton of little stitchery projects lately, and many are for my soon-to-be open (hopefully!) Etsy store. I'll post a link when I get it open. But until then...this little waist-apron is for ME, so I thought I'd share!

This apron is made out of a simple folded dish towel that is stitched to make pockets. It features a grosgrain ribbon tie, a felt fish applique, and pearl bead accents. I made the fish a long time ago and never had a purpose for it, so it was relegated to the bottom of the felt box until I dumped the whole thing on the floor last week. And then I was inspired!

Awkward self-portrait!

I'd been wanting to try a folded towel apron for a while after checking it out on this lovely blog: :http://sdmikke.blogspot.com/2008/02/simple-tea-towel-apron.html

To make your own, fold a small towel in half. Then,

grab the bottom of the front fold and bring it up to just below the waist fold. Pin in place. Pin a long piece of grosgrain ribbon across the waist for the ties (I used two yards to make short ties that my kitties wouldn't chase, but I'd recommend using more). Stitch the ribbon to the towel on its edges using a small seam allowance and matching thread. Remember to cut the ends of the ribbon on an angle so they don't fray. Alternately, you could zigzag the ends to keep them in place. 

Then, open up the towel and sew around the pocket edges, and about 1/3 in on either side to separate them. It's a little hard to see in the picture, but each pair of pearl beads marks a stitched line. Add whatever decorations, beads, or appliques you like, and you've

got an adorable apron! This retro style is meant to be worn on your natural waist, not your hips, so it protects more of your clothing- especially if you lean against the counter when you're cooking or crafting. (A little extra help in getting an "hourglass" figure never hurt either! haha) Try it out!

OMG

BIGGEST CLOVE OF GARLIC EVER!!!

I just thought I should share this with everyone. Please ignore my freakishly long fingers, lol.

Updates

With a cup of tea at hand, chickpeas bubbling on the stove, a textbook in my lap, and stitchery set aside for now, I feel content. 

Life has been busy, but pleasant as I get back into the swing of the college semester. I'm settling into my classes, which will be challenging but informative. Taking courses that relate directly to my PR major at least make me feel like I'm making progress, unlike the "pre reqs" that were often fun but felt like time wasters during my first two years of college. 

Creative Club is definitely something I want to stick with; I've made relationships and friends there that have become important to me, and I like to have one night a week to work on projects with other people. A student reporter come to our CC meeting last night, and one of her questions was "why do you do this every week?" I think that being in a creative environment, building community, sharing skills, and providing support are essential for everyone. I love the type of people that can take a night off the homework grind in order to do projects that are fulfilling and personal, and this is my place to find them. 

Another student group, Campus Grow, is having their first semester meeting this Thursday. They're an organization interested in organic foods, sustainability, gardening and self-sufficiency- which are some of my interests too! I'm planning on stopping by to see if it's for me. Maybe they'll have some tips for apartment gardening, which would be great! Although I love having my own place, I miss having a patio and a garden to work in. Window boxes and potted plants just aren't a substitute for having the sun on your face and the earth's soil under your feet. But, we make do, and I'm grateful to even have a place to live in this economy. 

At home, the kitties are growing up fast, I do my best to keep things organized, and projects are always ongoing (and taking over the kitchen table!) I'm searching for additional work, but Chris got a small promotion with more hours and better shifts at his campus employment, so I'm super proud of him. 

So that's me!

Let me know about any developments in your lives! I love to hear about stories and projects in my readers lives. Creating the same sense of community I find at Creative Club and in face-to-face meetings is a goal I have with this blog. Meeting people, sharing ideas, and making connections. 

Made From Scratch

"Just because you won't be moving out of your apartment anytime soon doesn't mean you can't be more self-sufficient. Plenty of people in suburbs and sublets all over the country are replacing their pansies with peas and putting up henhouses where the doghouses used to be. Knitters are casting on in the subways, and homebrewed wine is fermenting in your neighbor's basement. A revolution in self-sufficiency is riding the L train, and we saved you a seat."

      -Jenna Woginrich

These are words that have inspired me to create, learn, and work on my "back to basics" approach to life. After reading Jenna's first book, "Made From Scratch: Discovering the Pleasures of a Handmade Life," I've felt that achieving my DIY goals is a reachable dream, even when getting "back to the earth" only goes as far as growing basil in my apartment window or forgoing ready-made hummus for the slow, rewarding process of doing it myself.

I would definitely recommend Made From Scratch to any aspiring greenie, DIYer, farmgirl-wannabe, or city dweller that yearns for sky and trees. Jenna's writing is enthusiastic, straightforward and honest, even when dealing with failure. If you'd like to see more of her writing, I'd also recommend her blog (http://coldantlerfarm.blogspot.com/), which reports on the blooming realization of her personal dream. I'm a regular lurker :). And no, she's not paying me to make this post. This is just my heartfelt thanks for the inspiration and advice that I've gained after reading her work. In sharing this, I hope my readers can feel the same.

Look Mom, I quilted!

 After months of work on these awesome stamped embroidery panels (northern Michigan residents may have seen me stitching perched by the windowsill of local coffee shops, or even working on it at the beach!), I'm finally finished! This was a simple, but long-term project that I really enjoyed working on. Cross-stitch is almost therapeutic, because it's repetitive, slow, and not too complicated...unlike the counted cross stitch I showed you earlier! I'm still laboring away at that one...

The fabric used was from a red-tag sale at Jo-Ann's, and whole thing was constructed with a muslin backing, cotton batting, simple piecing, and outline quilting. Let me know what you think!

If you're interested, the panels are 18X18 blocks by Jack Dempsey.

Handmade Hummus

 The hummus post! Yay!

Hummus is one of my favorite foods, not only for its awesome taste, but also because it's full of protein, iron, fiber, amino acids, and other good things!

The recipe below shows how to create hummus from dried chickpeas. It's definitely the slower way when compared to using canned peas, but I feel that the whole process of making hummus is relaxing and enjoyable- it's almost as enjoyable as eating the final product! The texture of dried and cooked chickpeas results in a firmer, less "tinny" tasting hummus- you just can't duplicate the good stuff when using chickpeas from a can. 

*Just a note, there is no tahini (a sesame seed paste) in this recipe, because I use it too rarely to stock and because of the rising amount of sesame seed allergies that many people are experiencing today. 

 Begin with one generous cup of dried chickpeas. I got mine from the local co-op, and it was less than $3 for a whole pound of the organic stuff. If you're going through the whole effort of making hummus from scratch, buy organic- you'll feel better about your purchase, and your body will feel better too!

I love buying in bulk, especially when buying dried beans, chickpeas, rice, etc. I get exactly as much as I want, and don't pay extra for the shipping weight of water or a metal can.

Rinse off the chickpeas, throw out any weird ones (discolored, yucky-looking, etc), and soak them in a bowl of water overnight. Be generous with the bowl  and amount of water, as they swell and end up doubling in size.

Okay, one quick thing that I didn't know about this whole process before I started- chickpeas POP! While the peas were soaking, I was staying up late working on a project, and started to hear a strange noise coming from the kitchen. After hunting about to find the source, I realized that the chickpeas were making a popping noise as they expanded! Pretty neat, but the cats sure didn't trust those crazy beans I had soaking on the counter.

In the morning, rinse off the chickpeas and place them in a pot of new water. Bring the peas to boil, and simmer on low for about four hours. They don't need to be stirred much if you add lots of water, so you can get away with checking them every once in awhile- no need to hover over the pot! I added a bay leaf and a clove of garlic to the simmer water to give my hummus some extra flavor- feel free to do the same with your favorite spices.

Once the chickpeas are soft, take them off the stove and drain. Discard any loose chickpea skins to improve the texture of your finished product, but don't feel like you have to get them all. Add 1/4 cup olive oil to the peas, and stir to coat. Reserve about 1/2 cup of the cooking water to use in your hummus. (another good reason to add some flavor to the water- don't forget to take out the bay leaf though!)

I'm all for DIYing it, but for this next stage, I'm not ashamed to say I used a food processor. Trying to mash up all those peas by hand would take the entire semester, and my professors probably wouldn't be much of a fan if I blew off their homework for hummus, even if I shared! (which I won't, even Chris will be lucky to get some, lol)


In your food processor, place your oiled chickpeas, a few cloves of fresh, peeled garlic, 2 tbsp lemon juice, kosher salt and ground pepper to taste, and a few tsp of cumin. Add a little of the chickpea water, and blend. Continue adding water and spices until your hummus is smooth, lump-free, and spreadable. If you like, now is the time to add fresh herbs- minced fresh basil is a summer favorite of mine. Chill, and eat up! I like my hummus as a sandwich spread, chip/cracker dip, inside pitas, on a toasted bagel with greens, or as an alternative base to butter in garlic bread.

Ghetto Ironing Board

Ottoman cover + TV tray + used iron = Flat stuff

This is what happens when you spend all your cash at the campus bookstore.

Works great though! 

Who says college students have to eat cheap garbage?

 I'm taking this moment to be a hipster food blogger and brag about dinner. And also, to illustrate that although most students are on a small budget, it's still possible for them to eat healthy meals if they invest a little time. Here we go!

Homemade hummus from dried chickpeas. No cans here! Time-consuming, but economical and so delicious. (recipe coming soon!)

Served with artisan challah toasts from a local bakery. I have no problem buying day-olds, as long as I use them quickly. Still tasty!

Sauteed veggies with whole wheat noodles and a homemade light white sauce. I had no idea it would 

be so easy to make this stuff!

(Make a roux with a little olive oil, 1tbsp butter, and a few tbsp flour. Cook until tan in color, and thick. Add 1/2% milk and stir like crazy over medium heat. Add spices, have a little patience, and it'll be delicious!)

 In my home, canned alfredo sauce will be no more!

Chris and I have also been playing with the juicer lately- my favorite combination so far is 2 apples, 2 large carrots, 1 celery stalk, and 2 oranges. Serve with ice. Delish!

Welcoming the Sun

Something is happening. 

From the beginning of the harvest season to mid-winter, I'm content to clean up the garden, make preserves and pickles, cook with fall spices, and welcome nature's respite from the growing season. It's comforting to know that even nature needs a break from being productive; a time to sleep and prepare for renewal. I don't look at winter as a death, but instead as a break from the abundance of spring and summer.

After the longest night on winter solstice, the Sun returns. Whether you're religious, (recognizing the Son) or just happy to be in tune with the life in the world around you (the Sun) the almost imperceptible lengthening of days begins to affect all of us. We gain energy, venture outside, and look to the future when the world warms up. I'm not saying I expect spring to come anytime soon, but the longer days make the cold much more bearable.

Right now, I've become filled with a productive, creative energy that I haven't felt since...the autumn started! I'm growing sprouts, juicing veggies, exercising more, planning projects, stitching, organizing, and... wondering if my neighbor will let me put a container of basil under his (much brighter) apartment window! 

I won't attribute this business to any sort of New Year's resolution (I can never stick to them for long) but instead to my body being more in-tune with the world around me than my conscious mind. At least this enthusiasm for exercise and productivity is happening conveniently after indulging in the overabundance of treats from the holiday season (Mom, your cookies are too irresistible!)

I guess after noticing all these things happening, I'm going to try to consciously channel some of my energy into self-improvement, projects, and maybe some volunteer work. Now that I'm a bit more settled into my new community, I'd like to get more involved in giving back.

Let me know what kinds of volunteer work you like to do or are passionate about, I'd love to hear! 

Roasted Red Pepper Toasts

Tired of boring old garlic bread? Give this a try next time you're cooking Italian pasta, eggplant parmesan, or white bean soup.

Right now, I'm going to (again) confess my love for all things Trader Joes- including the base ingredient for this super-simple treat. A recent gift from Chris' mother introduced me to the TJ roasted red pepper and eggplant spread (so yummy!), which, btw, is an easy way to add something special to a casual dinner or make a cheater appetizer for surprise company. Perfect!


For whipping up this treat, a toaster oven with a broiler is the ideal gadget, although you could fire up your conventional oven too- it just seemed like a waste to me when making just enough breads for two.

Take a few slices of firm French or Italian bread. Slather them with red pepper spread, and grind a little salt and pepper over the top. Add a small square of sharp cheddar on top of each (a smoky piece of gouda would go well too). Toast in your toaster oven until the cheese begins to melt, and switch to broil. Watch closely (especially if you decide to use a powerful, full-oven broiler) and remove when the cheese is brown and bubbly- it looks kinda gooey in this picture, but I promise, it's toasty. Top with your favorite Italian seasoning- I chose a sundried tomato-basil mix. Devour while warm!

Homemade Veggie Stock

 In this little tutorial, I'm going to show you how to make homemade veggie stock!

The flavor of vegetable stock from home is unrivaled by anything you can get at the supermarket. The store-bought varieties are often watery, ill-flavored, and contain too much salt, but making broth at home is easy, yields delicious results, and is virtually free.
Neat!

Veggie ends and extra pieces can be used to make
 yummy, free broth for cooking!

Preparation to make stock can start in your daily kitchen routine. When cooking, there are usually extra pieces of veggies, peels, odds and ends, and other parts that won't go into the meal. These include celery greens and ends, carrots that got dried-out in the fridge, the blossom ends on tomatoes, and thick onion peels (not the papery part). I toss these nutritious extras into a gallon bag during food prep, and make my stock once the bag is full. The base flavors of vegetable stock should be from mirepoix, the "holy trinity" of French cuisine- onions, carrots, and celery. The addition of potatoes for starch and other veggies for flavor gives the stock some depth and interest.

(In the future, I'm thinking of using reserved pasta water to make a thicker, silky soup stock. Hmmm....)



To begin, place your frozen veggies in a stockpot that has a basket. This is what it's for! For one gallon bag of veggies, I add two gallons of water.

Add some sea salt, a few whole peppercorns, a bay leaf, and a few cloves of garlic to the veggie mix. Cut an "X" on each clove to release the oils and flavor from the garlic, shown below.

If you commonly use certain spices in your cooking, you can tailor your stock to your favorite recipes. For example, if you cook with many Italian flavors,
placing basil, oregano and rosemary in your stockpot will enhance your recipes.

Bring the pot to a boil, and simmer on medium-low for about an hour. Don't overcook, or bitter flavors could be released into the broth. When you think your stock is ready, ladle a bit into a glass. The color should be amber-brown.







Leave to cool on the stove. Later, lift the basket out of the liquid to discard (or compost!) the boiled vegetables. If you desire, the stock can be strained through cheesecloth, but I rarely bother. When cool, the stock can be placed in the fridge for a week or so.  I like to pre-measure the stock into quarts and freeze for later use. Plastic food containers work great, as well as quart freezer bags. Simply place them on the counter to thaw ahead of time, and you'll never have to worry about buying veggie stock again!