Cheer up

17 Tuesday Jan 2012

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With a bad cold making the rounds in our house, my family has been in need of comfort and cheer. For my husband, I made amberjack poached in red curry and coconut milk, full of ginger and chili, then we settled in for a marathon of the original Star Wars trilogy. (first theater release version, thank you very much — I’ll have none of that CGI-rendered Jabba the Hut ;)

Spoiling my teenage son/confirmed chocoholic is just a matter of baking the fudgiest recipe I can find and tucking him in with a big fleece blanket still warm from the dryer. For my daughter, it’s a cup of Sleepytime tea with honey and plenty of lemon, and some sort of little artsy gift to make her smile, like this blooming flower card.

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The inner flower is the same size as the base, but the petals are carefully folded and each one tucked under the next to create a cute pop-up effect. I glued two sheets of printed paper back-to-back to get the patterns I wanted, but you could save time by using double-sided cardstock. I like that peek of the inner message as it opens.

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The template for this charming little bloom comes from one of my favorite papercrafting books, Papercrafting in No Time by Clare Youngs. There are fifty creative, appealing projects in the book, and while “in No Time” is a bit of a stretch for some of the more complex pieces, they are worth the effort. You’re certainly not limited to the included instructions either — I have re-purposed several templates to create a whole new set of paper art. Definitely on the Cut-and-Paste Club reading list. :)

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Creativity

15 Sunday Jan 2012

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You will never hear a child say, “I’m just not creative.” That declaration is reserved entirely for adults. Why? I don’t think we really mean we are incapable of imagining or making something new. But sometimes it is hard to separate being creative from how others will perceive our creations. The older we get, the more we feel the pressure of measuring up, and the weight of such expectation can stop us in our tracks.

I am certainly not immune — if anything, it might be the opposite. I have always been the artsy type, but I still have to make a deliberate decision to be creative. It gives me pause every time I am about to hit the “publish” button on this blog or show someone my most recent painting. I can do it only when I remember that, for me, the value of creativity is found in processing, sharing, and encouraging, of putting joy above judgement. (If I had named this blog “created for success,” it would probably be empty. :)

And I still have so much to learn… the little tree pictured above is proof of that. It is made out of humble materials — a toilet paper tube, copy paper, a bit of recycled gift wrap and some glitter glue — but it is such a mighty statement about the power of creativity. It was made by an inmate named Shannon at the Tennessee Prison for Women. It encourages me so much to know she found a way to be creative with limited resources, in the midst of circumstances that could easily foster only anger and despair.

Shannon believes passionately in the hope and possibility that come from creativity, and she pursues that passion and encourages others in it, despite where she is. What a beautiful reminder that being creative is not about showing off, it’s about showing up. Shannon’s art proves that imagination and inspiration exist outside of our imperfection, and I am so grateful for that.

Mini Oatmeal Cream Pies

13 Friday Jan 2012

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In the southern United States, Little Debbie Oatmeal Creme Pies are an institution. Growing up overseas, they were one of the foods I craved most during our return visits to Nashville. There was no one happier than little 10-year-old me, smooshed in the back seat of a wood-grain station wagon between suitcases and my little sister, with an Oatmeal Creme Pie in one hand and a glass bottle of Orange Crush in the other.

But when I developed severe preservative allergies in 2007, all things Little Debbie were instantly off-limits. The ingredients in Oatmeal Creme Pies and their other baked goods have sadly grown less natural in the years since the Tennessee bakery started selling desserts out of the back of a car in the midst of the Depression. Turns out they have to spell the filling “creme” because it doesn’t actually contain any real dairy products.

Anyone who knows me knows I don’t give up easily, and I resolved to re-create my childhood treat in a homemade, all-natural, sulfite-free form. This recipe is the result: moist, chewy oatmeal cookies with a hint of cinnamon and the subtle toffee flavor of molasses and turbinado sugar, sandwiched around lightly sweetened, gooey cream cheese filling that makes you want to check whether there’s any left in the bowl. And in a satisfying bit of traveling full-circle, these have turned out to be one of my kids’ very favorite desserts, so much so that my daughter asked for them instead of birthday cake this year. :)

Mini Oatmeal Cream Pies
makes 24 sweet little food memories

For cookies:
1 3/4 c. all-purpose flour
3/4 tsp. kosher or coarse sea salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. unsalted butter, softened (2 sticks)
3/4 c. turbinado sugar (see these Recipe Notes for more info)
1/2 c. granulated sugar
2 Tbsp. unsulphured molasses
1 tsp. vanilla bean paste or real vanilla extract
2 large eggs
1 1/4 c. rolled oats (not instant)
1/4 c. shredded, unsweetened coconut (preferably unsulphured)

For filling:
8 oz. cream cheese (preferably all-natural)
1/2 c. confectioner’s sugar, sifted
3 Tbsp. golden syrup (see these Recipe Notes for more info, can substitute light corn syrup or marshmallow fluff)
1/4 tsp. salt (not coarse)

Oven 350F. In medium mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large mixing bowl, use electric mixer to cream together butter, both types of sugar, molasses, and vanilla until light and fluffy, 4-5 minutes. Beat in eggs one at a time until well-mixed. Stir in flour mixture with a silicone spatula, then stir in oats and coconut. Mix thoroughly until dough is uniform and slightly sticky.

Scoop tablespoons of dough on to lightly greased or parchment-lined baking sheets. Bake about 12 minutes, until edges are set and lightly golden but centers are still a little soft, being careful not to over-bake. Let cookies cool on sheets five minutes, then transfer to racks to cool completely.

For filling, mix all ingredients with electric mixer until creamy and smooth, at least five minutes. Spread a heaping teaspoon of filling on the flat side of one cookie, and then sandwich another on top. (Be generous, there’s plenty.) Refrigerate cookie sandwiches until filling is set before serving, then store in air-tight container in refrigerator for up to five days. They’re even better the second day.

This recipe doubles easily, but you may want to refrigerate the dough between putting batches in the oven because it takes a little while. If you’re feeling extra industrious or are making these for a special occasion, they are especially charming individually wrapped in cellophane.

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Wax on, wax off

12 Thursday Jan 2012

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When I first saw encaustic artwork years ago, I was immediately infatuated. I love the way the layers of wax bring depth and texture, and you can embed almost any multimedia object in it. However, it seemed too complex and cost-prohibitive to even consider trying. There was also the space-planning issue. At the time, my “studio” consisted of a table in the corner of our master bedroom, and it would have required some drastic changes to make room for all the encaustics materials. There were only two items left in the room that could be exchanged for more art workspace; since I was fairly accustomed to sleeping in a bed and also pretty attached to my husband, I opted to put my adventures in wax painting on hold.

Fast forward eight years, and a lot has changed. (not on the husband front — I mean space-wise :) I actually have my own room in the house devoted to creating art, and the price of encaustic art supplies has decreased as the medium’s popularity has grown. When I realized that I could use an electric griddle in place of a more specialized (read: expensive) heated palette to melt the wax/resin mixture, I decided to take the leap.

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If you’ve read more than a post or two on this blog, then I bet you can guess my next step: I went looking for a book to find out more. Patricia Seggebruch is one of the first wax artists I encountered years ago, and her newest book, Encaustic Mixed Media: Innovative Techniques and Surfaces for Working With Wax, was a great starting point. Over the past few years, she experimented with a variety of techniques and media beyond traditional applications, and her enthusiasm about her discoveries is definitely contagious.

I decided to start small, a 4″-square collage with watercolor, paper, wax, and tiny beads. “A thousand sugar stars” felt like the perfect title for a piece of art created on the heels of weeks of late-night holiday baking. I scattered coarse salt over the wet watercolor sky to create crystalline stars, then added a paper landscape in the foreground. Next I painted on a few layers of wax and sprinkled on some royal blue and pale pearl glass seed beads.

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Although I find encaustics a generally peaceful pursuit, I have to admit there is something slightly invigorating about holding a paintbrush full of molten wax in one hand and a heat gun in the other. ;) Fortunately I have asbestos hands from years of cooking and baking. I’ve started experimenting with the addition of fabric pieces to the background collages, and I love the saturated, translucent quality the wax gives to textiles. Stay tuned. :)

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(North Light Books: 2011; ISBN 978-1440308703)

White Chicken Chili

10 Tuesday Jan 2012

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This recipe was originally born out of the desire to experiment with salsa verde. I love the tang of tomatillos and green chile, and as an added bonus my daughter enjoys it much more than its tomato-based counterpart. As is often the happy way of culinary evolution, it became a vehicle for some of my other favorite ingredients along the way. For me, this dish wouldn’t be same without all the stir-ins: velvety chunks of seasoned avocado, sharp cheddar, sour cream, cilantro, and tortilla chips.

This is a great recipe for entertaining — just prep all the add-ins ahead of time and set it up buffet-style so guests can serve themselves. There is also something appealing about getting to control your own food destiny that makes this approach more kid-friendly. Even if you wouldn’t eat some of the extras individually, I encourage you to try them in this because they bring so much flavor to the party.

White Chicken Chili
makes 10 generous bowls

For chili:
3 cooked chicken breasts or meat from a small rotisserie chicken, cut into bite-size pieces
15 oz. can pinto beans, drained
15 oz. can cannelini beans, drained
7 oz. salsa verde (I use Herdez)
8 oz. canned diced green chiles
4 c. quality chicken stock (I use homemade or Kitchen Basics brand)
2/3 c. heavy cream
1 small yellow onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. chili powder
1/2 tsp. paprika
1/8-1/4 tsp. cayenne (your preference)
1/2 tsp. freshly ground black pepper
2 tsp. coarse salt + more to taste

For toppings:
2 avocados
juice of half a lime
1 tsp. olive oil
1/2 tsp. coarse salt
sour cream
shredded cheddar cheese
1/2 bunch cilantro, coarsely chopped
tortilla chips (I am currently best friends with Sweet Potato Tortilla Chips)

In large stockpot, saute onion in oil over medium heat 3-4 minutes. Add garlic and cook one minute more, then add beans, salsa, and green chiles and stir well. Add chicken stock, cream, and all seasonings and bring to simmer. Simmer lightly for 10-15 minutes to allow flavors to come together. Add cooked chicken, stir, and simmer just til heated through. Taste once more for seasoning and add salt and pepper as desired.

While chili is simmering, roughly chop avocados and place in small bowl with lime juice, olive oil, and salt. Mix well and set aside, then prepare other toppings as needed. Serve hot bowls of chili with mix-ins as desired.

Recipe Notes + Tips:
This chili finishes with a thin consistency more like chicken soup than a traditional red beef chili. The melted cheese and sour cream provide some additional texture, and that’s plenty for me. However, if you prefer a thicker chili, there’s an easy fix. At the start of the recipe, add an extra can of cannelini beans. Once you’ve added stock, cream, and seasonings, but before adding chicken, use an immersion blender to puree the beans and create a richer consistency. Continue recipe as above.

If you don’t have an immersion blender, you can carefully transfer the hot soup to a traditional blender, puree, and then return to pot. I love my immersion blender, definitely one of my must-have tools. Like most kitchen appliances, you can easily spend five times what you need to, so shop around. I’ve had my $15 Proctor Silex version for years, and it’s blended everything from butternut bisque to apple butter beautifully.

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Cheesecake Fudge Brownies

08 Sunday Jan 2012

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There are two camps in the brownie world: thick and fudgy, or light and cake-like. If you’re in the light, cake-like crowd, you might want to skip this recipe. (Or you could just make it and be converted. :) These are super dense and chocolaty, but they have the added appeal of swirls of smooth, tangy cheesecake. Top it all with a sweet ganache glaze, and you’ve got a brownie to rule the world.

I discovered by happy accident that the secret to deliciously dense brownies is covering and refrigerating the whole pan for at least three hours before cutting and serving. I am sure it has something to do with the steam created by cooling so quickly, but I just file it under the heading of “kitchen alchemy” and busy myself licking icing off my fingers.

Cheesecake Fudge Brownies
makes 24 brownies

For brownies:
1 c. unsalted butter (2 sticks)
2 1/4 c. granulated sugar
1 1/4 c. unsweetened cocoa, preferably Dutch process
1 tsp. salt (not coarse)
1 tsp. baking powder
1 tbsp. vanilla bean paste or real vanilla extract (yes, a tablespoon)
4 eggs
1 1/2 c. all-purpose flour (I prefer King Arthur)

For cheesecake layer:
16 oz. cream cheese, softened
2 eggs
1 tsp. vanilla bean paste or real vanilla extract
2/3 c. granulated sugar
1/4 tsp. salt (not coarse)

For glaze:
4 oz. heavy cream (1/2 c.)
1/2 c. powdered sugar, sifted
1 heaping cup semi-sweet chocolate chips
1/4 tsp. salt (not coarse)

Oven 350F. In a medium, microwave-safe mixing bowl, melt butter in microwave. Stir in sugar with silicone spatula and microwave one minute more. Stir in cocoa, salt, baking powder, and vanilla. Beat eggs lightly in separate small mixing bowl, then add to brownie batter and mix thoroughly. Stir in flour, making sure there’s no lumps or unmixed egg. Pour into a well-greased, glass 9″x13″ glass baking dish and spread evenly with spatula.

In separate medium mixing bowl, use electric mixer with paddle attachment to mix cream cheese and sugar for cheesecake until smooth and creamy. Add eggs, vanilla, and salt and mix thoroughly again. Pour cheesecake batter on top of brownie batter and smooth into even layer. Now use your spatula to swirl the layers together. (They are both very dense, so this isn’t a delicate maneuver — swirl like you mean it. :) Bake for 55-60 minutes until top is lightly golden.

Toward the end of baking time, make the glaze. In a small saucepan, heat all the glaze ingredients over medium-low heat until chocolate chips melt and glaze is glossy and smooth. When brownies come out of the oven, pour on the glaze and smooth into even layer. Allow to cool at room temperature until warm but not piping hot, then place in refrigerator. After a half hour or so, when glaze has set, cover brownies with plastic wrap stretched tightly so it doesn’t touch the top. Allow to cool in refrigerator at least three hours, preferably overnight. (Don’t skip this step — your patience will be rewarded, I promise.)

When brownies are well-refrigerated, cut into 24 pieces. This requires a sharp knife and a slow, steady hand. When you remove the brownies from the pan to serve, just accept that the first brownie will come out a complete wreck. I have never found a way around this, but I admit I haven’t tried very hard. (You should always taste everything you cook before you serve it anyway…) The other 23 will come out fine as long as you take your time.

P.S. — A plate full of these rivals any birthday cake, just stick your candles in the top layer. As my daughter used to say when she was tiny, “Hapty birfday to ME!”

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Come see other yummy desserts joining mine on Sweets for a Saturday on the Sweet as Sugar Cookies blog :)

Creamy Butternut and Sausage Pasta

05 Thursday Jan 2012

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I am not even using the word “squash” in the title of this recipe because it’s not fair. People see that word, and they think baby food: stringy, overcooked, bland… they think “I hate squash.” My 14-year-old son has certainly uttered those words before, and he came back for seconds of this pasta.

Instead of squash, think about the word “butternut.” Now that’s more like it. This pasta is creamy, buttery, smooth, and nutty. A little kick from smoky cayenne amps up both color and taste, and the natural sweetness of butternut (squash) is the perfect foil to the savory garlic and fennel of Italian sausage.

This pasta is also a great way to start the new year, especially after weeks of holiday over-indulgence. This isn’t the kind of food that wreaks of diets and deprivation, but rather the sort we should really be eating every day: balanced, tasty, and nourishing. It is a warming, hearty helping of fiber, vitamins A and C, potassium, and heart-healthy omega fatty acids. You can also opt for turkey Italian sausage and skim ricotta to keep it lower in fat, or add even more fiber and vitamins with whole wheat pasta. I eat it because it tastes good, but I enjoy it more because I know it’s good for me.

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Creamy Butternut and Sausage Pasta
makes 8 servings

2 butternut squash, peeled and cut into 1″ chunks
1 1/4 lbs. bulk Italian sausage (mild or spicy based on your preference)
1 lb. rigatoni or other large tube- or shell-shaped pasta
2 tsp. coarse salt + more for pasta water
1 tsp. paprika
1/4 tsp. cayenne (adjust to preference)
1/2 tsp. ground black pepper
3 tbsp. roasted walnut oil (see Recipe Notes, can substitute olive oil)
3 tbsp. real maple syrup (can substitute 2 tsp. turbinado sugar — do not use artificially flavored pancake syrup)
1 tsp. dried thyme (or 2 tbsp. chopped fresh)
1 tsp. dried basil (or 2 tbsp. chopped fresh)
1 clove garlic, minced
1/2 c. grated Parmesan or other favorite hard cheese + more for serving
1/2 c. creme fraiche, heavy cream, or ricotta (your choice)
a few ladles of pasta water, about a cup

Oven 425F. In roasting pan, toss squash cubes with walnut oil, maple syrup, salt, pepper, paprika, and cayenne. Roast for 40-45 minutes, stirring once halfway through, until tender and caramelized on the edges.

While squash is roasting, boil pasta in salted water in a large stockpot. (Quick tip: heavily salted water is key to avoiding bland pasta. I use about a tablespoon of coarse salt for every pound of pasta; the finished noodles taste more flavorful, not salty.) Cook for a minute or two less than pasta package directions indicate, as you’ll be cooking it further in the sauce later. I used pipe rigate from World Market, but any large pasta will do. Tube and shell shapes are ideal because in stirring, they stuff themselves with the thick, chunky sauce.

Multi-tasking alert: while the squash is roasting and the pasta is boiling, crumble the Italian sausage in a large skillet and cook on medium-high heat. As sausage begins to brown, add thyme, basil, and garlic and cook two minutes more. Total cooking time will vary depending on water/fat content of your sausage; mine takes about ten minutes. Drain sausage well on paper towels. Finish by feeling generally efficient and handy in the kitchen for doing three things at once. ;)

Reserve a few ladles full of pasta water, then drain pasta and return to pot. (Pasta water already contains starch and salt, which make it the perfect liquid to add to pasta sauce.) Add cooked sausage and roasted squash, including the scented, brilliant orange oil from the bottom of the roasting pan. Stir in Parmesan and whatever you chose as your creamy element (creme fraiche, cream, or ricotta) and warm through over medium heat. Add pasta water as needed to make a rich, creamy sauce; you’ll need more if you opted for ricotta. Taste for seasoning and add salt and pepper as desired. I serve mine with a sprinkling of extra cheese, a mixed green side salad, and a chunk of whole wheat bread.

Recipe Notes + Tips:
Have I mentioned lately how much I love roasted walnut oil? It is all the best of walnuts — complex, nutty flavor and a heart-healthy punch of omega fatty acids — without the bitter aftertaste. It goes beautifully with leafy greens, root vegetables, and squash, as well as pork and chicken. You won’t find a better partner for strongly flavored cheeses ranging from Parmesan to Stilton. It is perfection with roasted beets and feta, or added to honey mustard vinaigrette, but its uses are hardly limited to the savory. I love the subtle nuttiness it brings to chocolate cake and banana bread; the scent of a few drops warmed in the pan transforms pancakes and french toast. Roasted walnut oil also compliments fruit, especially citrus.

I use La Tourangelle Roasted Walnut Oil, and it can be purchased at some grocery stores, T.J. Maxx (if you get lucky), the La Tourangelle web site, or in 3-packs on Amazon. Regardless of the brand, I have learned from experience that it is vital that the bottle say “toasted” or “roasted” walnut oil; walnut oil pressed from unroasted nuts has none of the scent, warmth, or flavor.

Roasted walnut oil is one of those pantry-building ingredients that will amaze you with its versatility. It responds well to higher heat, and it can be substituted in equal measure in recipes calling for canola or olive oil. Obviously it should not be eaten by those with nut allergies, and I never make gifts with it unless I have already asked the recipient about food sensitivities/allergies. Assuming that doesn’t apply to you, try it and let me know what you think. :)

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Gift Box

03 Tuesday Jan 2012

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As we get back to our normal work and school routine around here, I thought I would share one last holiday-themed project. If there was such a thing as Paper Craft Engineering 101, this would be the final exam. The 4″-square box, lid, and double layer of pockets inside are made from four single sheets of cardstock, scored, cut, and folded to form the structure and its contents.

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When you remove the lid and unfold the box, it transforms into four pairs of pockets. Each pocket holds a decorated, removable tag. The center forms the perfect hideaway for a miniature winter scene made from paper and gel medium.

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I made the gift box around this time last year; it was a promise to the recipient to pray for the items listed on the tags: peace, love, wisdom, faith, joy, mercy, hope, and patience. (I certainly needed and received all eight myself in 2011.)

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The template measurements for the gift box came from Outstanding Mini Albums: 50 Ideas for Creating Mini Scrapbooks by Jessica Acs. The rest of the projects featured in the book are more traditional scrapbooks, and this could easily be used as a keepsake album with pictures on the tags. It would make a fantastic birthday gift or present for new parents. You could also use the tags to record words of advice for newlyweds or wishes for a graduate.

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Projects like this one take time, but I value the focus and solitude of those hours. This is definitely one of those crafts where being a member of the Cut-and-Paste Club comes in handy, but don’t worry — even if you haven’t renewed your membership since kindergarten, the club officially welcomes you back with open arms. Go get your scissors, I’ll wait here. :)

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(Memory Makers: 2009; ISBN 159963032X)

Angela’s Sugar and Spice Pecans

01 Sunday Jan 2012

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It takes courage to cook for me. Severe food allergies can make the kitchen feel like a minefield — it requires a lot of attention to detail on the cook’s part (and a lot of trust on mine) to voluntarily enter this realm of label reading and ingredient monitoring. I love to cook and I love to feed other people, so I can understand that it must be frustrating to my friends and family for me to feel so off-limits when it comes to any kind of culinary care-giving.

This recipe is delicious, but it will always be among my favorites because it’s the first food gift anyone ever gave me after the onset of my food allergies in 2007. Angela certainly knew what she was getting into — she’s seen me through dozens of anaphylaxis episodes over the years and has even had the dubious honor of administering my epi-pen. It takes a real friend to stab you in the thigh with a syringe; it takes an even better one to make you food afterward, when she knows what’s at stake.

These only require a handful of ingredients, but the results are snacking perfection: salty-sweet, satisfyingly crunchy, warm with cinnamon and allspice. They have the added bonus of being gluten-free, sulfite-free, and stress-free. Everyone loves them, even the self-professed nut-haters. (You know who you are.)

For me, this recipe is just the right way to start off the new year because they are all about Possibility. The beautiful thing about hope is that it can bloom so unexpectedly: after a long, dark winter, in the midst of life’s compost. It can even come in the shape of a cellophane bag full of spiced pecans. When you make and share this recipe, I hope you can also share in a little piece of the comfort and faith they represent for me.

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Angela’s Sugar and Spice Pecans
makes 3 cups

1 large egg white
3/4 c. granulated sugar or vanilla sugar (see these Recipe Notes for vanilla sugar how-to)
1 tsp. ground cinnamon
1/4 tsp. ground allspice
3/4 tsp. salt (not coarse)
3 c. pecans

Oven 250F. In medium mixing bowl, beat egg white with whisk or electric mixer until it holds stiff peaks. In separate small mixing bowl, stir together sugar, salt, cinnamon, and allspice until thoroughly mixed. Fold pecans into egg white until they are coated. Don’t stir too energetically, you don’t want to lose all that air you just whipped into the egg white. Sprinkle in the sugar-spice mixture, stirring until all pecans are thoroughly coated with thick, gooey cinnamon yum. (That’s a very technical cooking term, I know. ;)

Spread out pecans in even layer on large parchment-lined baking sheet. (You can try it without parchment, but butter your baking sheet copiously and get someone else to do the dishes.) Bake for 45 minutes, stirring thoroughly every 15 minutes with silicon spatula to bring the gooey bits to the surface. Add an extra 15 minutes baking time if they are not crispy and dry at the end of the 45 minutes; if your oven doesn’t maintain low temperatures well, it may take longer. Allow to cool on baking sheet completely before eating or storing in an airtight container at room temperature for up to 4 weeks.

Quick tip: this recipe easily doubles, just use larger bowls to mix and bake for a full hour. If you make more than a double batch, bake on two cookie sheets to be sure your layer of nuts is not too thick.

Prayers and wishes for a healthy, happy, fulfilling 2012 for you and yours. :)

Beachscapes

31 Saturday Dec 2011

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I find most people naturally gravitate toward a certain type of landscape. For some, the mountains are the only real destination, and nothing excites or calms them like hiking and camping in the midst of thick forest, on the edge of cold lakewater. There are those who thrill in wide open, wavy-hot, golden plains, the kind of land where the views go on for miles, uninterrupted and clear.

My own heart’s cry is unmistakable: I love the beach. There is that moment every time when I first see palm trees and smell the salt on the breeze, and I just know I am home. This fall we visited the beach for the first time in years; the first time since my world changed because of unexpected, lasting illness; and only a few short months after I almost lost my life this summer. (Typing that makes me uncomfortable, but I am resisting the urge to tone it down because it is also true. If I don’t acknowledge yesterday’s pain, I think I lose some of today’s victory.) Going back to the beach was a homecoming of the sweetest sort, one of those precious times when you recognize every moment for the gift it is and can enjoy every part of it, from sunburn to sandy toes. I smiled for days, until my cheeks hurt and I had a tan that matched the laugh lines on my face.

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I brought back plenty of shells and a bag full of sand from the beach, and I determined to build a miniature beachscape to live on my dining room table. The ever-faithful T.J. Maxx offered a host of inexpensive choices for clear glass containers, and our local home and garden store stocked a few succulents that are also native to the San Diego beach we visited. The rest was highly therapeutic sorting, pouring, planting, and arranging.

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I love to try new things; that occasionally gets me into trouble, and it quite often gets me elbow-deep in glue, paint, potting soil, or cake batter. (never simultaneously thankfully :) This time it got sand in my teeth and bits of seashells under my nails, but it was delightful. As soon as I finished my little bowl of beach zen, I was ready to make another one.

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I made a second run for plants and glassware, and constructed two more terrariums for close friends, plus a small one for my husband to take to work — a little bit of permanent vacation in the midst of fluorescent lights and upholstered cubicle walls. You don’t need a particularly green thumb to make or keep a beach terrarium with succulents. A splash of water every week or two is all these require.

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After I finished my inaugural efforts, I went in search of a book to learn more. I knew I’d found like minds as soon as I opened Terrarium Craft: Create 50 Magical, Miniature Worlds by Amy Bryant Aiello and Kate Bryant. The title pages picture a terrarium almost exactly like the first I made, complete with sand, shells, reindeer moss, and succulents. The book is a fantastic resource with all the basic how-to’s and ideas for dozens of containers, plants, and decorative additions.

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I love how easy terrariums are to personalize — beaches or mountains; lush and flowering or spare and clean; elegant table centerpiece or quirky office decoration. Terrariums are also a great way to house keepsakes from your latest vacation, a reminder of that dream trip you haven’t taken yet, or your favorite pieces of home. And you don’t need any special gardening or crafting skills to put one together, just a willingness to get your hands a little dirty. Feel free to post your questions, and let me know how yours turns out. :)

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(Timber Press: 2011; ISBN 978-1604692341)