Barcelona: Gaudi

CutOut+Keep Project: Quilled Card

Another project up on CutOut+Keep, I used the paper quilling technique to make this wonderful card! Even though it's not a walk-through, you should still check it out!

Quilled Card

Impromtu weekday trip: Stone Mountain

As has happened several times before, we got in the car and drove. No particular destination, just a map (or if we're lucky, iPhone with signal). Last week we ended up @ Stone Mountain Park, just outside of Atlanta, GA.

Pictures were taken with an iPhone using the Hipstamatic app

Quiche (hmmmmmm.....)

I've always been a fan of quiche, and am endlessly peeved that it's a super-expensive dish whenever you can find it in a restaurant. It's also one of those things that you can never make enough of... a 9 inch pie will be dinner for two with no leftovers for breakfast tomorrow! (boooo!)
I have several recipes, but seldom follow them. Instead, I opt for a Alton-Brown-esque formula. It's a great way to vary the recipe, as well as the perfect vessel to use up any leftovers (and you can put in a LOT of leftovers in quiche... I've made one with rice and black beans. It was delicious.)

I've broken down the recipes: first the homemade (easy and cheap) crust, then the 'formula' and finally, the recipe for tonight's dinner.

Quiche crust:
1.5 cups flour
1 teaspoon salt
1 teaspoon sugar
1 stick butter, chilled and cut into pieces
1 large egg
1 teaspoon cold water

Mix the ingredients using your hands, a fork, a pastry cutter or a food processor, following the biscuit method (flour + salt + sugar; then cut in butter; then add egg + water). If the dough is flaky it's too dry, add a little water. Turn out on a clean surface and knead briefly. Chill for one hour. Roll out and place on a 9 inch pie pan. This crust can be pre-baked, or kept raw until the quiche filling is added.

Quiche "formula":
1 9 inch pie crust (pre-made or from scratch)
1 cup shredded cheese (cheddar, mozzarella, pepperjack)
3 eggs
1 cup milk
1 tablespoon minced onion
1/2 teaspoon salt
2 tablespoons flour
Customize:
a vegetable (I often use one 8oz package of frozen spinach, but you can also use broccoli, asparagus, tomatoes... whatever you want), cut into small pieces
a meat (this will probably be a leftover... often found in my fridge: lemon pepper chicken, spicy fajitas, barbecue pork loin, ground turkey for burritos...), cut into small pieces. In case of emergency, grab a couple of slices of deli meat.

Make sure your crust is thawed (if frozen). Heat oven to 400 degrees. In a bowl, combine all ingredients (yes, very scientific). Pour into the crust, and bake for 15 minutes. Reduce to 325 and bake for 30 minutes, or until a knife inserted into the middle comes out clean. Let stand for 10 minutes before cutting. Can be eaten hot or cold (if you have the patience).

Tonight's dinner: Spinach-chicken-bacon quiche:
Recipe stated as above. Tonight I used:
1 cup shredded mozzarella cheese
7 oz of chopped spinach (thawed and drained, left over from making Southwestern Eggrolls)
1/2 cup of diced chicken (also left over from another recipe)
2 tablespoons of cooked bacon (I use store bought) <--- freebie... everything's better with bacon!

The Diary 2011 Project

I’m participating in this great project called Diary 2011: it's a year-long day planner, each page designed by a different person. My entry this year was inspired by my new Etsy banner and graphic presence. Main colors: white and purple (gray in the planner). Graphics: texture and transparency.

This is my second year participating (also did 2010), but for 2011 I'm excited to say I was able to snag my birthday to design!

The 2011 planner features text in English, Spanish and French, and will be printed on recycled paper. There are still spots available, so get your creative on and design a page!

Check out the 2010 page
Check out the 2011 page

How To Project: Rainbow Button Earrings on CutOut+Keep

From the CutOut+Keep archives!
Use old orphaned buttons or shiny new ones…

Rainbow Button Earrings

Caribbean Colors

Natilla

Natilla is a Spanish custard made with milk and eggs; traditionally flavored with cinnamon and vanilla. It's been served at both of my grandma's houses since I can remember, and it's always a yummy, comforting dessert.
The original recipe can be found in the classic cookbook "Cocina al Minuto" from Nitza Villapol (now in reprint by Ediciones Cubamerica without the author's name). See most of it online or buy via Amazon.
Since I'm actually not a big fan of cinnamon, my personal recipe has been altered a little. I have also shrunk it considerably, so that making it once is only enough for a couple of servings (because I will sit down and eat the whole thing, it's best not to make a lot at one time).

Ingredients:
1 1/8 cup of milk (whole, 2%, skim, whatever you want)
1 egg yolk (the white goes in my breakfast the next morning)
6 tablespoons granulated sugar (or .375 cup, if you can figure that out)
cinnamon stick
lemon peel
1/16 teaspoon salt (or a pinch)
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon vanilla extract

In a small saucepan, mix the milk, egg yolk, sugar and salt, cinnamon stick and lemon peel (I use one big piece of micro-grating it, since it's easier to pull out. I also use a lot, since me and the BF like lemon).
Keep stirring the mixture over medium heat, until it boils. Failure to constantly stir will cause it to burn onto the bottom of the pan. Once it boils, lower heat to low. Combine the cornstarch and water, drizzling it into the mixture slowly while still stirring. If you prefer a thicker consistency, use more cornstarch and water (but remember, it thickens a bit upon cooling). Finally, stir in the vanilla extract.
You can then pour the mixture into a nice serving dish, or portion it out individually into plastic cups. Sprinkling ground cinnamon over it is also optional (I don't do it). Since I like it warm (even though it's traditionally eaten cold), I just pour it into a bowl and dig in =)

Features and Retail Outlets

Sybaritic Jewelry has been featured in: 

DZFantasy Blog
Mupp Creations Blog
groovygrrl: Business Life and Really Cool Crafting

Sybaritic Jewelry is currently carried in the following boutiques:

Ouna's Closet: San Juan, PR
Savannah Hope Vintage: Boonton, NJ

Online venues:

Sybaritic Jewelry Etsy store

Springtime in New York

Artichoke dip

A delicious dip, perfect as an appetizer.

Artichoke dip:
2 cans artichoke hearts, chopped
1/2 cup mayonnaise (yes, you can use low fat)
2 garlic cloves (diced, minced, food-processed, pressed...)
1 cup parmesan cheese

Mix. Put in oven-proof dish. Bake 40 minutes @ 350 degrees. Serve with your choice of cracker.

Yes, I Google myself...

...and today I came across this: The Laser Cutter: Acrylic Necklaces
I'm not sure if he thinks I call my laser cut acrylic necklaces 'steampunk' (which I don't). I'm also not sure if he doesn't think my other jewelry is 'steampunk' (which I think it is, albeit a cute and elegant version). I'm also not sure if he's ranting *against* me, but if he is... thanks for the link to my Etsy shop!

I also found some of my Flickr pictures here: Mashpedia Clock Hands

Who knew people saved screencaptures of when they were featured in a Treasury? (I mean, other than me?) Of course, now with Treasury East and endless 'feature' opportunities, it's not quite as special =/
First Light Glass: Inspired and Featured

Pepo el Pescado

Paper Box

For everyone on Cut Out + Keep who can't see it!

Centro de Convenciones

Spanglish Cooking

It's ever so annoying that I know some herbs in Spanish, some in English and usually can't translate them. With the help of the internet, I shall now immortalize this list:

Albahaca = Basil

Anis = Anise

Azafran = Saffron

Cilantro = Coriander

Clavo = Cloves

Comino = Cumin

Cucuma = Tumeric

Estragon = Tarragon

Eneldo = Dill

Laurel = Bay

Jengibre = Ginger

Nuez Moscada = Nutmeg

Oregano = Oregano (yay!)

Pimenton = Paprika

Romero = Rosemary

Salvia = Sage

Ajonjoli = Sesame

Alcaravea = Caraway

Apio = Celery

Tomillo = Thyme

Book Review: A collector’s guide to costume jewelry

(Repost: Originally June 28, 2009)

My summer stay has netted me the benefits of the local library… that’s where I found “A Collector’s Guide to Costume Jewelry, key styles and how to recognize them” by Tracy Tolkien and Henrietta Wilkinson.
Now, this is book is not meant as a price guide or collecting guide. It is a history of costume jewelry starting at the 18th century (including paste jewelry) all the way through to modern styles. It is wonderfully written, netting an enjoyable read that although includes historical data, is not history-heavy.
As the title suggests, key styles are discussed along with their principal traits and the historical background from which they appeared. There is a lot of page space dedicated to pictures, and the pieces depicted (as well as the photos of them) are gorgeous.
My copy is borrowed, but this is definitely a book to buy. Not only is it a pleasant read with pretty pictures, but a reference book for identifying costume jewelry pieces and placing the period that produced them.

How To Project: Paper Box on CutOut+Keep

Another project from the CutOut+Keep cache! This time I present a little paper box you can make yourself. This is great if you have a small present or token but don’t have an appropriate box, or want something prettier or more personalized. I used scrapbooking paper, because I love the patterns available, I can buy a lot of different patterns just one sheet at a time, and it’s sturdier than regular paper.

Paper Box

Savannah, GA

Sorullitos / Corn fritters

At my parent's house, these came from a box that came from the freezer. It turns out they're ridiculously easy to make, and pretty cheap. Although they're traditionally fried, you can also make them in the oven and save yourself the calories.

Sorullitos/Cornmeal fritters:
1.25 cups of cornmeal
2 cups of water
1 teaspoon salt
1 teaspoon sugar
1 cup shredded cheese <--- freebie, you can skip or do less, but don't add MORE

Measure out all your ingredients. Boil the water, adding the salt once it boils. Add the cornmeal and immediatly remove from heat. Stir the cornmeal in (it'll take some muscle, but make sure you get all the dry bits). Add the cheese and mix it in. Chill the dough for 30 minutes (so you don't lose all your fingers working it while it's hot). I use a small ice cream scoop (purchased at a specialty cookware store) to portion out the dough and make sure all my fritters are the same size, but you can eyeball it. Form each fritter with your hands: you can do cylinders or balls (balls take longer to cook but look nicer). After forming, you can cook them or freeze them. Cooking options include deep frying or oven baking. We prefer the oven (no oil): place your fritters on a cookie sheet and place into a preheated oven @350 degrees. Bake for 10 minutes, turning upside-down at the 5 minute mark. Cooking time depends on whether the fritters were frozen to begin with, so keep a close eye on your first batch to figure out the exact cooking time. Enjoy!

Review: Mini Photo Studio from Harbor Freight

And…. now for my review of the Mini Photo Studio. I bought it at Harbor Freight for 29.99 + tax.

What the box says:
A complete desktop kit with fold up light box, 2 lights, mini tripod and two-pocket nylon carrying case for portability. Backdrop provides clean backgrounds and optimal lighting which can provide you with studio quality pictures. Convenient carrying case features a built in handle to easily transport the studio around.

The cost:
Initially, the $30 threw a DIY-er like myself… for $30 I could most certainly build a box myself. However, my current semi-nomadic existence and lack of any real workshop space prompted me to buy it. And, if nothing else, I was getting a semi-decent tripod.

The carrying case:
The ’studio’ comes packaged in a carrying case, like the box says. I was pleasantly surprised that everything fits inside, and it truly is easy to carry and move. On one side, there are three pockets for the two lights and the tripod. On another, a velcro’d flap opens up to reveal three white-covered solid sides and a loose piece of fabric, to be used as the backdrop and floor. This last piece is reversible, with white on one side and blue on the other. My instructions said the other side was gray… but… um… it’s definitely blue.

The box:
The box uses part of the case structure, and assembling it isn’t hard -as long as you checked the instructions first… (!) It worked fine for all the pictures I took but possible negative points: the loose piece of fabric can come with fold marks or get wrinkled. Also, where the loose piece of fabric meets the solid side the joint will not be stick straight.

The lights:
With this, I was disappointed. They have HUGE “Caution: Hot” stickers on the sides and I thought they would have been brighter. They are yellow-toned and pretty weak. The test pictures I took came out OK after a retouching in the computer and because my camera compensated on the white balance, but I was not blown away. One cool thing they DID have was the ability to store the three-pronged base within itself.

The tripod:
The tripod comes in two parts: the vertical one and the horizontal one. The horizontal base has two swiveling supports that can be adjusted in order to not interfere with the picture. The vertical part has a swivel pivot near the base, the ability to be extended and another swivel pivot at the top. I didn’t use it to take my pictures, since I like lots of different angles and putting it on and taking it off would take too much time. However, it’s definitely a GOOD tripod.

The bottom line:
While I would have liked for it to have brighter lights, I’m OK with taking it outside and putting it in the sunlight. My main thing was the elimination of shadows. Plus, I could always substitute my own lights, and I still have a nice, sturdy box. I will probably never shoot anything inside the box with the tripod, but there have been times when I found myself lacking one (and can definitely use it for filming how-to’s and walkthroughs).

Beading Component Basics on CutOut+Keep

A departure from the general CutOut+Keep format, I decided to post a 'project' dedicated to teaching/learning the basics of beading. In it, I provide pictures and explanations for most of the basic components like earwires, crimps, crimp covers, etc.

Beading Component Basics

Old San Juan

Barcelona Pictures

Banana Bread

Although I'm a fan of the easy/quick Jiffy mix version, Jiffy mix is not usually found in my kitchen. This is just as easy, although it requires a stocked kitchen (flour, sugar, baking soda).

Ingredients:

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup to 1 cup sugar (I make it with 3/4 and it's plenty sweet)
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cup all purpose flour

Preheat oven to 350 degrees. Mix all ingredients except the baking soda, salt and flour in a large bowl. When combined, add remaining ingredients, and mix until just combined. Pour into a 4x8 loaf pan (disposable aluminum is my fave, but glass or tin also works). Bake for one hour.

Breaking watches

Repost

What I’ve been doing this week… I got my hands on some old watches with mechanical movements and took them apart to get at the gears. Watches are really interesting. For one, it’s really hard to get a screwdriver small enough for their tiny tiny TINY screws. I ended up buying a (bargain) $1 precision (and by that, they mean ’small’) screwdriver set and filing the tip down with my metalworking files. It worked pretty well until I realized that by filing the tip down I was basically making it sharper.

I realized that when I stabbed myself. Oops.

On a prettier and less bloody note, watches apparently have ‘jewel bearings’. They use synthetic stone (back in the day they used real ruby or sapphire) to make the bearings because it can be polished to a super-smooth finished and the material will not wear away. And apart from that, they just look cool.

Below, pictures of some of the watches and some of the innards once disassembled. For the actual jewelry made from said parts, you’ll have to wait! (Although I’ve already made some, I’m just keeping them secret).