Nautical-Inspired "Odds & Ends" Jars

Remember back at the beginning of March, I mentioned that I would participate in the International Craft Swap?  Well, I never shared my finished project!

Basically, the rules stated that I would have to make the craft myself.  I could sew, crochet, knit, cross stitch, embroider, make jewelry, etc.  The second main rule is that it had to have a nautical theme.  I figured that I would sew a pincushion cuff or something cute.

Then, I found out I was paired up with Erin from Miss Crayola Creepy!  I already followed her blog after I found her on Map the Sewintists.  Also, I realized that I saw her from afar at Gertie's book event at Sew L.A. because she had blogged about it and I recognized her coat & dress right away.  Yay!

But then I knew there was no way I could sew anything for her!  I'd be way too intimidated.  So, I came up with the Nautical-Inspired Odds & Ends Jars.  :)

My first thoughts were that I should etch a couple of glass jars to hold different sewing odds & ends.  I definitely love my mason jars, as you know!  Still sewing-related, but I wouldn't have to have my work scrutinized by a pro!  So I ended up searching for images of nautical themed glass etchings.  Immediately, I saw lots of blue-tinted seaglass, which wasn't what I was looking for.  However, it gave me the idea to tint some jars!

Step #1: Make Rope Balls

But first up, I wanted to create a few rope balls to place in the jars.  I didn't want to send them empty!  I only needed rope and a styrofoam ball according to the tutorial.  Instead, I used a ball made out of foil, so I attacked these right away!

I ended up with three really cute balls (after having a bit of trouble with the first one).

Step 2: Tint Mason Jars

Next, I found this tutorial to tint jars.  Her favorite color was mint green, so I scrapped the blue jar idea.  I happened to have green food coloring on hand.  Perfect!  Here is my version of the jar tinting tutorial.  :)

What You Will Need

Baking sheet

Aluminum foil

Waxed paper or parchment paper

A disposable bowl

Measuring spoon
Spoon/stick for stirring

1 teaspoon water

2 teaspoons Mod Podge in gloss

Food coloring (5 - 10 drops, depending on how dark you want your jar)

1 jar (pint-sized)

Jar Tinting "Ingredients"

1. Preheat oven to 200 degrees.

2. Line a cookie sheet with waxed paper or parchment paper on top of a sheet of aluminum foil. 

3. Mix the water, Mod Podge, and food coloring in a small bowl.

* Add more food coloring, if desired.  The jar will be substantially lighter than the mixture.

Steps 2 & 3.  I initially added only 4 drops and ended up with a very pale jar.

5. Pour mixture into the jar.

6. Carefully turn the on its side jar to evenly cover the entire inside.

7. Slowly pour the mixture back into the bowl while turning the jar, in order to coat the mouth of the jar.

8. Place the jar upside down on the cookie sheet and bake for three minutes.

9. Remove the cookie sheet from the oven.

Steps 5 - 9

10. Carefully wipe the rim of the jar with a paper towel to remove the excess glue.

11. Turn the jar upright and bake until the color is clear.

* You may replace the waxed/parchment paper with a clean one if you like.

12. If the jar is too pale, you can repeat the process once the jar has cooled.

* I repeated the process, so I ended up with the darker green in my final project pictures.  My first attempt resulted in the very pale green just above.  Next time, I'll just add more food coloring!

Note: If the jar is streaky or you want to remove the color completely, fill the jar with hot water and a few drops of dish soap.  It may need to sit overnight.  The next day, refill with more hot water and soap before completely scrubbing out.

Step 3: Make Rope Netting

I found a tutorial here to make a fish net covering for the jar.  No suggestions for improvements, it's perfect as is!  All I needed was a spool of rope and some time to figure it out.  :)

I wanted to leave an area for my "Odds & Ends" labels, so I had to play around with making a deliberate hole in the net.

My first attempt ended up too low on the jar, so I had to cut it off and try again.  Perfection the second time!

Step 4: Apply Vinyl Labels!

Instead of etching the glass directly, I decided to make vinyl labels with my Silhouette.  Initially, I wanted to use the words "Odds & Ends," "Bits & Baubles," "Buttons & Scraps," or something similar.  Then, I remembered the nautical theme and thought of the words "Flotsam & Jetsam."  Perfect!

After looking at the top of the jar, I realized that I should cover up those boring tops!

The tops of the jars are EASILY my favorite part of the whole project.  I wouldn't mind if Erin cut the net off, removed the labels, chucked the balls, and un-dyed the jars.  I actually designed all of the elements to be removable.  But, it would be a shame to remove these cute little tops!

By the way, I included a bonus vinyl seahorse with the package.  Yay!

Next week, I'll share what she gifted to me!

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Raspberry Coconut Macaroons

Last week, I shared the roasted eggplant with tomatoes and basil that I made for the holidays.  Well, today I wanted to switch it up and share the beautiful dessert I made!

Normally, I like to have more than a few desserts when company comes over, but this time I chose to make just one.  Usually, most people are stuffed at the end of the meal, and guests unexpectedly bring desserts anyways!

Let me just say first that these macaroons are AMAZING!  I made these a few years ago and because I loved them so much, it was the first recipe I added to the holiday menu.  I'll remind you that I set out to make this an all Smitten Kitchen recipe holiday, and for a good reason.  Deb did her homework on the macaroons, which you can see if you take a peek at her original recipe.  Read on for A+ macaroons!


Raspberry Coconut Macaroons
From Smitten Kitchen


14 oz. (400 g) sweetened, flaked coconut
2/3 cup (130 g) granulated sugar
3 large egg whites
1/4 tsp. table salt OR heaped 1/4 tsp. flaked sea salt
1/2 tsp. almond extract
1/2 pint (6 oz., 170 g or 1 1/4 cups) fresh raspberries (patted VERY dry; see note at end)

1. Preheat oven to 325°F.

2. Line two large baking sheets with parchment paper.
  *I used a nonstick baking sheet, which worked okay.  Just a couple of the macaroons stuck a little.  No biggie!

3. In a food processor, blend the coconut for a minute.

4. Add sugar and blend for one minute.

5. Add the egg whites, salt and almond extract and blend for another minute.
  * I used the 1/4 tsp. of regular salt.

6. Add the raspberries and pulse in short bursts until the raspberries are broken down, but still with some visible flecks.

DON'T use frozen raspberries, like I show here!  See note at bottom of the post.

Note:   Leave the white and the pink parts of the batter separate, so you can swirl them later!

8. With a size #70 cookie scoop or a Tablespoon, scoop a little of the pink batter then a little of white batter.

Note: The cookies can be spaced close together since they will not spread.

9. Bake for 25 to 30 minutes, until slightly browned on top.

10. When finished, leave the macaroons to cool on the tray for at least 10 minutes.  They will firm up and be easier to transfer.

11. Enjoy!

By the way, you may have noticed that I showed frozen raspberries in my step-by-step pictures.  I decided to make a double batch, and made the silly mistake of doubling every ingredient EXCEPT the raspberries on my list!  The first batch with fresh raspberries ended up perfect.  I didn't want to run back to the store, so I baked the second batch with the frozen kind.

DO NOT use frozen raspberries!  The water content is super high, and they end up looking like this on the baking sheet.

And this when baked!

The extra juiciness made it too moist and completely pink!  However, they tasted fine once I removed the burned edges.  Still, not the most beautiful macaroons I've ever made.

I love these little beauties, and I can't wait to make them again!

What is your favorite unexpected flavor combination?  Mine is obviously raspberry and coconut!

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Favorite Salad "Recipe"

Unfortunately, I am feeling a bit under the weather today.  :(

Maybe it's a culmination of my travel, eating out so much this last week, or staying out in the sun too long for Mother's Day.  In any case, I had to skip the gym today, which is always a bit worrying.  It's so easy to put off the next workout for tomorrow, or the day after, and so on...

Well, at least I can eat right!

I put together one of my favorite salads ever, which I eat every day, as long as I've been a good grocery shopper and food prep-er.  Yes, I think I just made up a word.

It helps to have a tasty salad ready to go, especially when your fruit drawer looks like this...

Hmmm...  One of these things is not like the other!

Diane's Favorite Salad!
Recipe from My Guy's mom  :)

Ingredients
4 cups Romaine, chopped
1 cup Red Cabbage, chopped
1/2 cup Carrots, chopped
2 Tbsp. blue cheese

2 Tbsp. dried cranberries

1 Tbsp. French fried onions
Olive oil, to taste (optional)

Directions

1. Mix all ingredients together.

2. Enjoy!

Really, I have to explain why I love this salad so much.

- It's colorful!  You know that I love eating all of the colors of the rainbow.  :)

- The ingredients comprise a range of tastes makes the salad interesting to eat, instead of just bland and boring lettuce greens.  The saltiness of the blue cheese and french fried onions is contrasted with the sweet carrots and dried cranberries.  The crunchiness of the french fried onions is also contrasted to the crisp lettuce and cabbage and the chewy cranberries.  Each bite is a different experience!

- I can prep my salad ingredients for a few days at a time because all of the ingredients keep well, even after being pre-cut.  It's probably obvious that I like having quick, pre-prepared items in my fridge.  :)

What's your favorite salad?  I'm always on the lookout for new toppings and flavor combinations.  :)

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Shrimp with Zucchini, Tomatoes and Feta!

Hello all!

I am finally back to cooking!  I haven't washed a dish or pan in about 4 weeks, can you believe it?  Luckily, between all of the walking and hiking up towers, none of the pastries that I ate didn't pack on a single pound!  I came in right at the exact same weight, to a tenth of a pound.  That's crazy!

Still, I'm pretty sure that I'm a bit thicker in the middle and lost some of my arm muscle.  Ick.  So what does that mean?  Back to healthy recipes (and the gym)!

I actually made this recipe before I left for my trip, because it's so easy with most of the ingredients coming from my freezer, pantry, and garden.  No grocery shopping?  Yes!

Shrimp with Zucchini, Tomatoes and Feta

Adapted from here


Ingredients

Olive oil

1 medium zucchini, diced
1 cup grape tomatoes, cut in half

2 cloves garlic, minced

1 pound frozen shrimp, thawed

1 Tbsp. fresh oregano, minced

1 Tbsp. fresh basil, minced
Salt & pepper, to taste
1/4 cup water
Feta, for sprinkling

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.

2. Add the tomatoes, zucchini, and garlic to the pan.  Cook about 3 minutes.

3. Add shrimp and sauté 1 to 2 minutes, until warmed through.

4. Add the oregano, basil, salt and pepper.  You may reserve some of the herbs for sprinkling over the finished dish, if you prefer fresh herbs.

5. Stir in the water and cook for 2 to 3 minutes until the sauce has thickened.

6. Serve immediately and sprinkle with as much Feta as desired.  Enjoy!

What's your favorite go to pantry/freezer meal?

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