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Monthly Archives: November 2011

Mobile Art

13 Sunday Nov 2011

Posted by createdforjoy in Make, Read

≈ 1 Comment

Tags

art, cut and paste, make, mobile, paper craft, read

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I am a lifelong, card-carrying member of the Cut-and-Paste Club (Platinum Kindergartner level — and, yes, I made the card myself). I was sold from the moment the five-year-old me unfolded a little wedge of paper and discovered that all those pleats and snips had created a big, beautiful snowflake.

So you can imagine my excitement at discovering Mobile Art: Papers, Designs, and Instructions for Twenty Stunning Mobiles. So far I’ve made a charming Matryoshka doll mobile (picture above from the book), and it was surprisingly quick and simple. If you’ve got twenty minutes, a pair of sharp scissors, glue, and twine, then you’ve got a piece of art. Some of the mobiles are whimsical, some seasonally-themed, and some distinctly Calder in design. Simple shapes and colors reign, but the subjects range from cupcakes, to abstract mod shapes, to peas in a pod.

As a paper-crafting geek, I actually have opinions about adhesives and cutting tools. (Just smile and nod.) For the projects in this book, I love EKTools Honey Bee Scissors: they’re small, sharp, and have non-stick coated blades so you can cut tape and stickers with impunity. My adhesive of choice for these mobiles is Weldbond, a thick, white glue that will stick anything to anything — and believe me, I’ve tried. Mosaic tiles to the top of a dishwasher, floral napkins to desk shelves, glass beads to a Gibson guitar, wire limbs to a tree made from books… sticking twine to paper is a gimme for this stuff.

I’d love to see a link to your favorite cut-and-paste project in the comments section. Next on my list is a mobile shaped like a tree limb, with birds and leaves suspended from it. I think it will look great brightening up a corner of our homeschool classroom. :)

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Ham and Chard Tart

11 Friday Nov 2011

Posted by createdforjoy in Cook

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Tags

autumn, chard, cheese, cook, ham, mustard seed, tart

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Want a great way to get more greens in your diet? Try a piece of this savory, cheesy tart — you won’t even notice all the vitamins sneaking in. This recipe won’t earn you any points if you’re supposed to be sticking to a low-cholesterol diet, but if you give a slice to your cardiologist, you’ll have a friend for life. (That’s planning ahead. :)

Ham and Chard Tart
Makes 12″x15″ tart, 8 generous servings

2 Tbsp. olive oil
1 jumbo red onion, peeled and chopped
1 clove garlic, minced
1 large bunch chard (about 12 oz.), washed and roughly chopped
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. dried marjoram (or Major Ram, as we call it in my house)
1/2 tsp. cracked brown mustard seed (optional, see Recipe Notes below)
1/2 tsp. freshly ground black pepper
2 1/2 tsp. coarse sea salt (or to taste, use 1-1/2 tsp. if using bacon)
1/8 tsp. fresh grated nutmeg (optional, but trust me)
2 c. creme fraiche (if not available, substitute all-natural sour cream)
5 oz. freshly grated Parmesan (or any hard, aged cheese)
3 large eggs
8 oz. ham or cooked bacon, roughly chopped
Your favorite pie crust dough, enough for two 9″ crusts (I like this recipe from King Arthur Flour or Immaculate Baking Co.’s refrigerated pie crust dough)
12″x15″x1″-deep baking sheet

Roll pie crust dough into rectangle roughly 13″x16″ and place in lightly buttered baking sheet. (Quick tip: I find it much easier to roll my pastry out between two sheets of parchment paper.) Pinch edges to form a small lip, prick bottom of pastry all over with fork (to keep it from bubbling up during baking), and place crust in freezer for 30 minutes. This step chills the fat in your pastry dough and makes for an extra tender, flaky crust.

Preheat oven to 375F. While tart crust is in the freezer, heat olive oil in saute pan over medium heat, then add onions. Cook 7-8 minutes, until onions are translucent but not browned. Add garlic and stir, then chopped chard. You may need to add it in batches and allow it to wilt before adding more so that it will all fit in your pan. Turn up heat to medium-high and cook, stirring occasionally, for 1-2 minutes, then add 1 tsp. of the coarse sea salt and the thyme, basil, marjoram, and mustard seed. Stir well and allow to cook for 5-6 minutes more, or until chard and onions are tender. Turn off heat and set aside.

Place chilled tart crust in oven and bake for 7-8 minutes, just until golden. (This keeps the crust from getting soggy later.) While it’s baking, get out a mixing bowl and whisk together the eggs, creme fraiche, remaining salt, pepper, nutmeg, and 4 oz. of the cheese. When tart crust comes out of the oven, spread cooked chard and onion mixture across bottom evenly. Sprinkle over chopped ham/bacon, then pour over egg mixture — it will be full, but it will fit, I promise. Sprinkle remaining ounce of grated cheese over top of tart. You can also add another few shakes of dried thyme if you’re feeling artistic. Bake for 20 minutes, until golden brown and the filling is bubbly.

Let the tart cool and filling set up for about 10-15 minutes, then cut into squares. I like this served with a simple side salad of mixed greens or spinach dressed with a little olive oil, salt, pepper, and a generous squeeze of lemon juice. It needs a little acid on the side to compliment the richness of the tart. (Plus that’s more greens — yay, you!)

Recipe Notes + Tips:
Once again I task you with obtaining an unusual ingredient, and once again I guarantee it’s worth it! :) I first discovered brown mustard seed when I started experimenting with Indian cooking, and it quickly became a favorite ingredient of mine across the board. Just a little gives dishes savory, nutty depth. I love it with anything cheesy, veggies of all sorts, and roasted chicken, beef, and salmon. I never make a batch of stock without it, and it works in just about any soup or stew.

I buy crushed brown mustard seed on-line from the Spice House, and they are hands-down my favorite source of spices and herbs. Their prices are often better than the grocery store, and their products are always superior.

This recipe is an adaptation of the Italian Ham and Spinach Tart from Jamie Oliver’s 2007 cookbook, Jamie At Home. You won’t find a better guide to seasonal cooking, and I’ve made just about everything in the book with wonderful results. If you’re looking for formal, precise cooking instructions, he may not be your man, but I personally enjoy directions like “preheat your oven to full whack” and “put a glug of oil in the pan.” :)

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Take what you need

10 Thursday Nov 2011

Posted by createdforjoy in Make, Think

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change, encouragement, kelly rae roberts, kindness, make, think

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I really enjoy artist Kelly Rae Roberts, both her artwork and her attitude about life. (She is one of those featured in Art Saves.) She often writes about the notion that small acts of kindness have the potential to bring about big changes, and I agree. The sign above is part of her most recent campaign for kindness, and I love the idea — I’m putting up copies in a few places around Nashville this weekend. You can make your own or download it here and spread a little inspiration yourself. I’d love to hear about it if you do. :)

Change

09 Wednesday Nov 2011

Posted by createdforjoy in Think

≈ 1 Comment

Tags

autumn, beauty, change, leaves, think, transition

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Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~ George Eliot

To borrow from writer/filmmaker Gordon Parks, half past autumn has arrived. I love this time of year. It seems obvious that I should hold some extra regard for my seasonal namesake, spring, and I do still love those months of buds and blossoms. But as the years go by, I find my allegiance shifting to autumn: trees the color of fire, the arrival of honeycrisp apples and little white pumpkins, the rustle of wind through dry leaves like the too-loud whisper of a 4-year-old in church. If I had to choose one example of how color moves me, it would be of a brilliant scarlet maple in early November.

There is also something to be said for this time of year that manages to be both riotous and predictable. For those of us who crave action, there is the daily shift from green to yellow, orange to brown; the potential for clouds that start cold and heavy to drop some sunshine in your lap a short time later. But if your favorite bedtime story has always been the one where you know the ending, then autumn is such a nice idea — much more comforting than leaping headfirst into the winter snow while your feet are still on hot summer grass.

I value transition more than I used to. I appreciate it when life gives me the chance to catch my breath and think, evaluate what’s happening now and make some choices. In my twenties, the word “gradual” felt about as inviting as cardboard and saltines. Now I find myself more inclined to set my internal cruise control to “one day at a time, thank you very much.” :) There is a heady sort of promise in newness and birth, but, for me, there is also much hope in the notion that all this change and growth are actually leading somewhere beautiful.

They must often change, who would be constant in happiness or wisdom. ~ Confucius

Apple Butter Cupcakes with Caramel Frosting

06 Sunday Nov 2011

Posted by createdforjoy in Cook

≈ 3 Comments

Tags

apple, autumn, caramel, cook, cupcake, dessert

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These sweet, spicy treats are a wonderful way to celebrate autumn. I originally conceived this recipe for a friend’s Rosh Hashanah festivities; the cupcakes are a play on the traditional apple slices and honey served to mark the Jewish New Year. I kept fiddling with it until it became the final recipe below, just right for my grandmother’s November birthday. The cake recipe is my own, the frosting an adaptation of one found on the King Arthur Flour web site. It is sugary, warm, and beautifully flecked with vanilla bean.

This recipe may call for a few ingredients you don’t have in your pantry. Please don’t let that stop you — I’ve provided substitutions for each if you don’t have or can’t find the originals, and the recipe notes explain more. If you feel adventurous, I’d encourage you to try one or two that are new to you, though. Some of my favorite current cooking staples are items I’d never even seen a few years ago. If you never try, you’ll never know… Help me be more adventurous too: I’d love to hear about your favorite oddball ingredient or food discovery. :)

Apple Butter Cupcakes with Caramel Frosting
makes 18 cupcakes

For cake:
1 3/4 c. all-purpose flour (I prefer King Arthur)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/2 c. unsalted butter (one stick), softened
1 c. sugar
2 eggs
1 c. apple butter (preferably juice-sweetened, no sugar added)
1 tsp. vanilla bean paste or real vanilla extract
3/4 c. creme fraiche or all-natural sour cream (see Recipe Notes below)

Preheat oven to 350F. Line muffin pan with paper or silicon liners. (Quick tip: spray insides of paper liners with non-stick spray for easier cake removal later.) In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices, then set aside. In a large mixing bowl, cream together butter and sugar with electric mixer until fluffy. Add egg, apple butter, and vanilla, then mix well; add creme fraiche and mix again. Finally, add flour mixture and beat on lower speed, just until evenly combined. Fill muffin cups 3/4 full (I use a large ice-cream scoop) and bake 20-25 minutes, until tester inserted in center comes out clean. Cool cupcakes on wire rack while making frosting.

For frosting:
5 Tbsp. unsalted butter
1/2 tsp. salt
1/2 c. turbinado sugar, also called demerara or raw sugar (or substitute brown sugar, see Recipe Notes below)
2 Tbsp. golden syrup or light corn syrup
3 Tbsp. milk
2 c. powdered sugar, sifted
1/2 tsp. vanilla bean paste or real vanilla extract
1/4 tsp. ground cinnamon
1/2 c. coarsely chopped pecans, optional

In a small saucepan, melt butter over medium heat, then stir in salt, turbinado sugar, and golden syrup. Cook and stir several minutes until sugar melts. Add the milk and turn up heat until mixture comes to a foamy, rolling boil for about 30 seconds. Pour caramel into mixing bowl and allow to cool for ten minutes. Stir in sifted powdered sugar, vanilla, and cinnamon and mix well until completely smooth. If frosting is too thin to spread, add another tablespoon or two of powdered sugar; it will thicken more as it cools. Spread generously on cupcakes while frosting is still warm, then top with chopped pecans if desired. There will be a little frosting left over to do with as you see fit. (I personally saw fit to eat it with a spoon. ;)

Recipe Notes + Tips:
If you’ve never tried creme fraiche, you’re missing out on a delicious, versatile ingredient. It is similar to sour cream, but sweeter and more buttery, with a thinner consistency. It plays well with both sweet and savory dishes, and I use it in everything from cupcakes, to omelets, to chicken enchiladas. If your grocery store doesn’t carry it, ask them to start — creme fraiche costs about the same as sour cream, but you get a much bigger bang for the buck. My favorite is from Vermont Creamery. If you can’t find creme fraiche, feel free to substitute all-natural sour cream or whole-fat plain Greek yogurt.

The Recipe Notes in my post for Peanut Butter Hot Fudge Sauce wax poetic about golden syrup. The other sweetener about which I feel passionately is turbinado sugar, also known as demerara or raw sugar. My initial decision to use turbinado sugar was born of necessity, but it didn’t take me long to fall in love.

Turbinado sugar is natural brown sugar. What the food industry calls “brown sugar” is actually a bizarre reconstruction of turbinado; it is made from further processed, bleached, granulated sugar with sulphured molasses added back to it in order to mimic raw sugar. In the process, brown sugar loses the caramelized, smoky warmth of turbinado sugar and gains sulfites, one of the most common sources of food allergies. Brown sugar is a classic example of food production practices instituted to best serve profit margins, rather than flavor or good health.

Turbinado sugar can easily be substituted for light brown sugar in any recipe without adjusting measurements. It is less moist and much coarser than brown sugar, so it stores better as a result. Turbinado does not melt as quickly as brown sugar because of its texture, so recipes like the frosting above require an extra minute or two cook-time for it to dissolve completely. I can detect a miniscule-but-pleasing sugary crunch in cookies made using turbinado instead of brown sugar, but it dissolves completely in cakes and muffins. If you don’t like that difference, look for raw sugar labelled “demerara,” as it is usually smaller-grained. If a recipe calls for dark brown sugar, simply add an extra tablespoon of unsulphured molasses per cup of raw sugar used.

Drink it in

03 Thursday Nov 2011

Posted by createdforjoy in Make

≈ 1 Comment

Tags

art, bottle, creativity, encouragement, freedom, make, paper craft

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This is one time when bottling up your feelings can actually lead to something good. :) This project was inspired by Sharon Soneff’s fantastic book, Art Journals and Creative Healing: Restoring the Spirit Through Self-Expression. I imagined myself a sort of existential advertising exec: if I could bottle up freedom, what would it look like? How would it taste?

bottles03

I think Freedom comes in many flavors: hope, courage, faith, truth, love, peace, joy, compassion… For me, freedom is found in my faith and in the love of those close to me; freedom is acknowledging my myriad imperfections and continuing to learn and grow in spite of them — on good days, because of them.

bottles02

To construct this piece, I started with an empty 4-pack of Starbuck’s Frappuccino (my husband happily accommodated me when it came to the emptying part :), a stack of cardstock, and a few pieces of ribbon and beads. I sanded and inked the cardstock to age it and bring out the texture, then added hand-made labels and logos.

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I finished by adding a little embellishment to the tops of the bottles and then wrote down the daily victories that represent freedom to me. I continue to add to the bottles, and I won’t consider this project complete until they’re overflowing.

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Hello, Chickadee

01 Tuesday Nov 2011

Posted by createdforjoy in Think

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chickadee, paint, think, watercolor

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The black-capped chickadee is a charming little bird found all over North America. It gets its name from the most familiar of its calls — there’s no mistaking that distinctive chick-a-dee-dee-dee. I love that they look like feathery little puffballs, and their shape and color is especially striking against winter’s bare brown branches and snow.

Chickadees tolerate humans well all year long, but in the winter they will actually eat from human hands. I find it fascinating that this small, undomesticated bird has learned to trust humans in order to obtain food during the leanest months. That willingness to take nourishment where he can find it, combined with a remarkable ability to use what he takes in efficiently, means the chickadee can endure harsh winter conditions that might otherwise threaten him.

It’s fitting that the last watercolor I did in 2007 was of a chickadee. I didn’t know at the time that it would be almost two years before I held a paintbrush again, and I never could have imagined the winter that was about to follow. I have that painting on display in my living room now — not because it’s the best I’ve ever done, but because it reminds me every day of how important it is to trust, especially during the hardest times; to take nourishment when and where it is offered, even if it means leaving myself vulnerable.

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