archive: June, 2011

from this to that

June 20, 2011

happy monday, friends! how was your weekend? today i have simple project for you. a silverware tray and thrifted drawer turned into two shelves perfect for extra organization!

learn how to make your own paneer cheese at home with @AshleyPahl!  http://www.goinghometoroost.com/2011/seasonal-recipes/diy-cheese-homemade-paneer/

after we moved, i ended up with this extra silverware tray and a random drawer that i quickly repurposed into the organizational pieces you see here. it was simple! for the tray, i removed the dividers using a hammer, then i spray painted both of the pieces white. second, i cut some pretty paper to fit inside each sectiona exactly and mounted them with spray adhesive. third, just add some picture hanging wire to the back of it and you’re ready to hang it!

diy shelving

what do you think? i also considered using it as a jewelry organizer, by adding little hooks to hang necklaces on.

in this picture: diy magnet strip. art by katie daisy.

learn how to make your own paneer cheese at home with @AshleyPahl!  http://www.goinghometoroost.com/2011/seasonal-recipes/diy-cheese-homemade-paneer/

happy organizing!

 

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Posted by in cooking ideas

http://www.goinghometoroost.com/wp-content/uploads/2011/03/rsz_diy_with_indie_pretty_projects.jpg


Last year I began dabbling in cheese-making, and not only is it easier than I ever imagined, but it’s a lot of fun, too. One of the easiest cheeses to make is an Indian cheese, Paneer, also called “Lemon Cheese” in some places. It only takes about 1 hour to 90 minutes to make. This recipe will make a lot of cheese, so you might want to try cutting it in half if you don’t need too much cheese. You will need:

Ingredients:

1 gallon whole milk

4-6 tablespoons lemon juice

1-2 tsp salt (optional)

candy or milk thermometer

large pot or sauce pan

colander

slotted spoon

cheese cloth or fine cloth

heavy plates

Directions:

Pour milk into a pot over medium-high heat. Do not bring milk to a boil: when milk has reached just under 200 degrees F, add 4 tablespoons of lemon juice; remove from heat and stir.

Continue stirring milk until lumps form. If milk is not curdling, add another 2 tablespoons of lemon juice. Scoop out the curds with a slotted spoon into a colander to drain – line the colander with cheesecloth first, if you have some.

Add salt or any other herbs you may like.

Tip: the leftover liquid from the cheese is the whey – you can save this liquid for bread making – I myself used the whey for making a quick bread such as raisin bread.


Wrap the curds tightly with cheese cloth or a smooth kitchen towel; press the cheese between two heavy plates. Let the cheese set for 30 minutes if you want a creamier cheese, or an hour or more for a harder, dryer cheese. This recipe works well in savory dishes, as well as desserts such as cheesecake.

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

 

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love lives

June 17, 2011

Posted by in lifestyle

love lives

{untitled by katska_ya}

happy, friday! here’s to wishing you love and light over the weekend! i’m headed to vegas for a spa convention (for my new little day job) so i’ve been busy getting things together for the trip. what are you doing this weekend? here’s to hoping for sunshine and warmth, and always remember: love lives here and now.

see you monday! bonnie x

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sabrinatach handbags

June 17, 2011

Posted by in handmade

sabrinatach handbags

sabrinatach handbags

sabrinatach handbags

sabrinatach handbags

as i was scouring etsy this morning in search of a new backpack, i was so delighted to discover SabrinaTach! uruguayan designer, sabrina tachdjian handcuts each bag and uses only the finest materials in her work. i’ve been on the scout out for a pretty backpack since i hope to start using a bike for town trips soon. i think one of these would be perfect.

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green pea pancakes

June 16, 2011

Posted by in cooking ideas

green pea pancakes i was just at our honor stand yesterday afternoon (where you can find me most days) and noticed the first batch of sweet peas have arrived! i may (or may not) have popped open one of the pretties and downed the peas right there on the spot. i grew up despising canned peas, but fresh sweet peas are a whole new ball game. no more hiding them under my potatoes! when i ran across this recipe for sweet pea pancakes on kitchenist, i knew i had to share. i’ll be making these soon (vegan-izing the recipe, of course), click over to get the recipe and make them along with me!

what’s new at your farmer’s market?

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colorfully feminine

June 16, 2011

Posted by in handmade

cate parr

i could probably say a thousand words, but i don’t think i need to. today, cate parr is totally rocking my world (found by lovely clusters).

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intertwined

June 15, 2011

Posted by in handmade

intertwined deer antlers

i think this mixed media print by lucia johnson is so sweet. is that a little fawn i see snuggled in there? to me, nothing says love like eternally intertwined antlers.

you can also see more of her work at noveltiques, i especially love this bed frame she painted. :)

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wheat feild

sunlit wheat field

ok, you caught me on this one. i haven’t thought about wheat germ in a long time. but, apparently we should start! wheat germ is a concentrated source of several essential nutrients including vitamin e, vitamin b, iron, selenium, folate (folic acid), phosphorus, thiamine, magnesium, immune boosting zinc and is also a good source of fiber. and, with 7 grams of protein per 1/4 cup serving, it’s also an incredible source protein. who knew!

basically, things like white bread are made with white flour that has had the germ and brand removed (who’s idea was that?). the good news is we can easily start adding wheat germ back into our diets. look for it in your health food store’s refrigerated department and start adding into your protein shakes, casseroles, muffins, pancakes, cereals, yogurt, cookies and other baked goods. just substitute 1/4 of the flour with wheat germ in batters and doughs or swap in wheat germ for half of the breadcrumbs in casseroles or the like.

resources: vegetarian times (spring 2011), wheat germ on wiki

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