Archive for February, 2012

Wednesday Whale Love

One time, my brother took our car to the beach and someone smashed the window open and looted it. They went through everything and when they were done, they stole his pants.

What they DIDN’T steal was his duct tape wallet and all his money because they didn’t recognize it to be a wallet full of money!

Which is partially why I support duct tape wallets :)

Love these pillows that my friend Jay found on etsy:

And these little beauties:

are so precious!

Hope you’re having a great Wednesday, and the rest of your week flies by! :)

Fashion advice from Mom, episode 21

The case of the crooked bangs…

What we ate: bbq chicken braid

While I favor food on the blander side (total, plain bread, cheese pizza), my friend really likes his food to kick him in the mouth. And it’s sometimes hard to find something that’s tasty enough for him and safe enough for me.

I regularly complain that food has too much flavor. Seriously, who does that?

Anyway, when I found this recipe for a bbq chicken braid on Mangio da sola, I said to myself, “Kerry, this might be a perfectly balanced recipe!”

Man, was I wrong.

Just kidding! It was so good I want to try making more with different fillings!

Due to time restraints, we altered the recipe. Aka we didn’t make our own dough.

Ingredients:

– 1 ball of dough from the grocery store
– 1 package pre-cooked/pre-cut chicken (we used Purdue)
–  1/2 medium onion
– 1 and 1/2 c bbq sauce
– shredded mozzarella cheese
– shredded cheddar cheese
– 1 egg white

Pre&Cook

Preheat oven to 400 degrees

– Cut the chicken into tiny little pieces.

– Cut up the onion.

– Mix chicken, onion, and bbq sauce in a bowl, set aside.

– Roll out the dough on parchment paper, aiming for an 11 x 17 rectangle. The parchment paper will make it easy to move the braid onto the pan, and easier clean up when you’re done cooking :)

– Cut 1 inch wide segments down each side of the dough sheet, going about a third of the way in.

– Spread the chicken mixture down the middle of the dough, covering the uncut area. Top with cheese.

– Fold the dough segments over the filling, alternating sides, to give it a braided look.

– Brush tip with egg white.

– Cook about 20 minutes, or until light brown.

Eat! We let it cool for, maybe, 10 minutes so we wouldn’t burn our mouths.

Tutti_Frutti Handbags & Eco Dog

Several months ago, I started giving sewing lessons to my cousin, Heather. Lucky for me, she’s a quick learner and our sewing lessons quickly turned into sewing hang outs!

Soon after our first session (or “sewing sesh,” as we like to call them) she launched Tutti_Frutti Handbags, which is an awesome collection of her projects!

And now she’s working on Eco Dog, a line of stylish clutches designed to make curbing your dog more fashionable :)

To be honest, I don’t like the idea of cleaning up after a dog. So I don’t bring Panda places where I would be expected to do that. We’ll go on car rides and stay in the car, or go for walks in the woods where he can do his business where ever he likes.

That being said, I love these bags! They’re adorable and have a key ring attached for hand sanitizer.

They’re now on Pinterest so check ’em out and re-pin if you like them :)

Fashion advice from Mom, episode 20

The case of every white shirt my Mom owns…

 

Travel sewing kit DIY

Recently at work, a co-worker asked if I had a safety pin she could use because, “you’re Kerry and you always have everything. So I figured you would have one.”

I didn’t have one! And I realized I also didn’t have an emergency sewing kit, which would CONTAIN safety pins. I looked around, but I really couldn’t find one that was compact enough and still had everything I might need. The obvious solution is to make my own, so here we go!

What you’ll need (adjust to personal preference):

– thread in varying colors
– adhesive velcro dots
– assorted needles
– a few straight pins
– sew-on snaps
– a threader
– tooth pick, for sewing on buttons
– assorted buttons
– assorted safety pins
– measuring tape
– seam ripper
– scissors
– a place to put it all! I’m using a zipper wallet that looks like candy buttons.

You’ll want to wrap some thread around an embroidery floss holder. I used 5 arm lengths. Enough so you won’t have to replace it after one use, but not too much that it’s super bulky.

For the measuring tape, I cut a foot off of an extra one. It can easily be folded in half and tucked into the wallet.

Finding tiny scissors can be a problem. If you can’t jack a pair from another sewing kit, try your local craft store. I got this collapsible pair at Wal-Mart years ago. I think they were 88 cents and they’re awesome!

Once you’ve prepped your materials, start adding them to the kit! Needles and straight pins can be pushed through the front card slot:

Buttons and safety pins can go in the coin pouch:

Other things can be tucked behind the needles. I folded the velcro dots over on themselves, and then separated the tops from the bottoms with the metal snaps. It drives me crazy when they get stuck together!

I tucked the measuring tape, thread, and scissors into the bill fold. The seam ripper can sit on top. Once you zip it shut, it’s not going anywhere :)

Then zip it up and go!

Everything you’ll need in a compact little kit :)

What we ate: bacon baskets (close enough)

I’ve wanted to make bacon baskets for quite some time, but figured my Mom wouldn’t want me making them for a couple of reasons.

1) What if the bacon grease catches fire in the oven?

2) What if you mess up and waste all that bacon? Bacon is expensive!

3) It looks messy.

Solution? Wait until my parents go away! (Or, as my brother would say, “Just move out! Then you can do whatever you want! What’s the matter with you?!)

Ingredients:

– Bacon. And a lot of it!

– Whatever you want to put in the baskets. Like salad. Or mac&cheese.

Prep&Cook:

– Preheat oven to 400 degree.

– Wrap aluminum foil around the cups of a muffin pan.

– Weave the strips of bacon around the muffin cups like you’re making a basket. Because you are!

– Place muffin pan in or on another pan, to catch the grease.

– Cook until done. Now this is where I ran into the problem because after an hour, I just wanted the bacon be to done. And it definitely LOOKED done. But it wasn’t done.

In retrospect, I should have looked up a cook time. Then I would have known that it takes about 3 hours. Not 1 hour.

When I turned them over… Just, yuck.

It looks like it just came off the pig! Needless to say, these did not get filled with food. And they were TINY! Who wants to eat in tiny little portions? Not an American, that’s for damn sure!

Next time I’m going to try wrapping the bacon around a medium-sized bowl. And fully cooking it.


Kerry. 29. Central Mass. Maker. Fan of all things bright. Click to learn more!

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There is supposed to be a picture here.

Look, it's my mom! She's waving.


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