Homemade Garlic Butter and Toast Recipe

I've known about the deliciousness of making garlic butter at home, but it wasn't until recently that I tried it myself. I don't know what took me so long, it's delicious and simple to make!

There are so many uses for garlic butter, chief among them for me is garlic bread. But you can also use it on baked potatoes, to saute shrimp, to make croutons, over steamed vegetables, on steak or an endless amount of other ways. I certainly haven't thought of them all.

What You'll Need:
1 stick softened, salted butter (not melted!)
2 cloves minced garlic
1 tsp Italian herb seasoning

The Process:
Make sure your butter is well softened. With the warm days I've been having, it didn't take long. Mix all ingredients in a small bowl with a fork until well combined. You can use it immediately, but the flavors enhance after it's been mixed a while. I like to line the top half of my butter dish with cling wrap, scoop the garlic butter into it, and chill it in the fridge. After it has hardened, you can pop it right out of the dish and it's stick-shaped and ready for slicing.

You should store it in your refrigerator. It keeps for quite a while, just like regular butter.

My #1 use for it is to make ridiculously good garlic bread. I've been slicing up a baguette, buttering up a few slices, and toasting them in my toaster oven at 400 degrees for 5-6 minutes. That's plenty for just my husband and I to enjoy... or to just make as a snack. For superior garlic bread, use a sourdough loaf.

However, if you're feeding a crowd, you can do it in the oven. Slice the baguette, but without cutting through all the way to the bottom- leaving about 1/2 an inch attached. In each slit, place a generous pat of garlic butter. Wrap the whole loaf loosely in tin foil and bake at 250 degrees for 8-10 minutes.

All this talk of garlic bread is making my hungry for some spaghetti and meatballs. Looks like I know what I'll be making for dinner!

Duct Tape Dressform Blues

Over the weekend, a friend threw a duct tape dressform making party. If you haven't heard of the duct tape dress form, it's a really cool and cheap alternative to buying one of those more expensive adjustable dress forms. You put on an old shirt, have a friend wrap you up in duct tape, cut the tape/shirt off, seal it up, stuff it with fluff, and voila! An easy double of you.

But it isn't pretty.

It sounded like a fabulous idea. My friend bought all the duct tape and fiber fill in bulk so we could save money and a good time was had by all during the event. About twelve of us participated, we took turns wrapping each other and in the middle, we took a nice tea and cookies break.

But when I got home, I took out my measuring tape and measured my new "me". And it was off. Horribly, horribly off. In some places it was more than 5" too large. I was aghast, but I figured I could still salvage it. I took off the bottom, pulled out all the stuffing, and stored it in two garbage bags for safe keeping until later.

I recut the seam in the back, and cut two princess seams up the front so I could take it in as best I could. After about two hours of cutting, taping, measuring, retaping, measuring, and retaping again, I finally got the form to roughly where it should have been in the first place. Then I ran out of duct tape before I could finish it up.

I went out to get some more, but they only had a black kind that was more expensive. I bought it anyway, but I was feel pretty frustrated by the project so I decided to call it a day and do other things. I woke up this morning, however, to discover that all the seams I painstakingly cut, measured, nipped and tucked had all busted open in the night. I didn't have enough tape to reinforce them completely, so they all popped in the night.

So, I had to tape everything back together again (that's the black tape you see in the image). But somehow, it didn't fit back together the same way. The underbust is too big (I couldn't fit the bra I'm wearing right now on it and I could before) and there's a weird thing going on in the space between my breasts and the neck. It's sort of popping out in a strange way. I remain confident that my actual chest/neck area doesn't do that, but I don't know what to do about it.

I'm strongly considering taking all the fluff out of it again and ditching this entire one and starting over. But that would be a lot of time and a lot of tape, with no guarantee that it'll come out better the second time. For now, I'm too frustrated to even look at it so I'm just going to let it sit for a few days while I figure out what I want to do next.

My First Brew- the Very Heffelberry!

For Christmas, my father (who has been brewing up a storm in the past year) gifted me a brewing kit to make my very own beer. We brewed it while I was home, and it was just finally finished. I shared it with several friends this weekend because it was ready for the big reveal.

The beer he bought was a Bavarian hefeweizen, because I really enjoy the wheat beers. But, we added a special ingredient and that's why it's such an especially dark wheat beer. We added Elderberries! (insert Monty Python joke of choice here).

The ingredients!

 We were lucky to find the elderberries at a local home brew supply shop, but everything else we needed came from the kit. Dad was cool enough to give me the kit a little early so we actually brewed the beer on Christmas Eve because I was already up visiting for the holiday.

Spent Grain Dog Treats

My dad has really gotten into brewing his own beer since the summer, and after each batch, he's left with a big pile of spent grains. He tossed them the first few times, but later learned you can save the grains and use them to make things like bread... and dog treats!

We have no shortage of dogs barking around in the family, so I took what he had recently and turned them into dog treats! Piper, my mischievous hound, and Dante, my parent's dog, both really love the first batch my dad made. I took some tips from him when he made them and improved on the recipe to make it possible to use cookie cutters on them- bone shaped cookie cutters!

Baking these was essentially a waking nightmare for Piper, or so she'd have you believe. She knew what they were, smelled them for over 4 hours, and could see them cooling on the counter. I should go to jail for putting her through this kind of extensive torture.

Beer Grain Dog Treats
makes approximately 30 treats, depending on the size of your cutter

What You'll Need:
2 1/2 cups (approx) of spent beer grains that have not been mixed with hops*
1 cup peanut butter
2/3 cup flour (all purpose or whole wheat)
1 egg

The Process:
Mix all ingredients together well. I used a wooden spoon at first and then finished it off by mixing with my hands. If it's still really sticky, add a little more flour. If it's too dry, add a little bit more peanut butter. Chill in the refrigerator for an hour. Preheat oven to 225 degrees. Roll out dough to about 1/4" thick and cut out desired shapes until all the dough is used.

Place cut biscuits onto a cookie sheet lined with parchment paper. Bake for 2 1/2 hours, turning them after 90 minutes, until they're really well dried out. Using hot pads, break one in half to make sure they're dried all the way through. Cool completely and store in an airtight container.

*Hops are toxic to dogs, do never use grains have been mixed with hops.


I had three different kinds of grains on hand, so I made quite a few of these (almost 150), but they're getting spread around between four spoiled dogs. Poor Piper has been stalking the kitchen all evening. Too bad she has to wait until Christmas for these.

Condensed Cream of Turkey

Have you ever wondered what you should do with all the turkey pan drippings that's left over after you've made gravy? Wonder no more! I have an excellent use for them: cream of turkey soup.

The original recipe, for cream of chicken, came from Tammy's Kitchen. I adapted it to make some cream of turkey that I'll use soon when I make some turkey pot pie with all that leftover turkey we (still) have. The biggest change I made was doubling the recipe. I had a LOT of turkey broth, so I actually made 4x as much as the original recipe.

I ended up with 7 mason jars worth of condensed soup. It worked out very well, actually. Each jar is 2 cups when filled all the way, but since I was planning to freeze them, I left a little wiggle room in there.

Condensed Cream of Turkey

makes a little over 6 cups 

What You'll Need:

3 cups turkey broth*
2 tsp dried marjoram
1 tsp dried sage
1 tsp dried thyme
1 tsp rosemary
1 small minced onion
2 cloves minced garlic
1 tsp black pepper
1 tsp salt (more or less as you prefer)
1/2 tsp parsley
1/4 tsp paprika
3 cups milk
1 1/2 cup flour 

Cooking a Pumpkin Four Ways

Over the weekend, my in-laws and my nephew came by for a visit. They live quite a ways from us here in DC, so I planned a whole bunch of things for us to do. One of those things included going to the pumpkin patch and doing a bit of pumpkin picking.

Our pumpkin haul.

We went over to a local place and with the price of the hayride, we each got a free pie-sized pumpkin. That means in addition to the pumpkins we bought for carving, we ended up with 5 small pumpkins for pureeing. I weighed them all out and I had 22 pounds of pumpkin!

Growing up, my dad and I made our own pumpkin puree many times, by baking it in the oven. When I started looking around for a time and temp, though, I discovered there are three other ways to cook pumpkin that I never considered- steaming, slow cooking, and microwaving. Since I had more pumpkin than I could fit in my oven, I decided to try out all four ways and see which I preferred.

You can use these methods to cook any pumpkins or squash- just keep in mind that the large pumpkins for carving jack-o-lanterns don't have a very good taste. Stick to pumpkins that are small, under about 6lbs. They're also easier to cut up and cook because they're smaller.

Beginning steps:
   Regardless of method, wash pumpkins off to remove the dirt. I cut off all the stems to make them fit better into their various cooking containers. I used my pumpkin carving knife to do it, just like you would on a jack-o-lantern because it's fast and easy. Then, cut the whole pumpkin in half. Use a serrated knife and cut with a sawing motion. Scoop out the seeds and pulp. If you want to save the seeds, set all the pulp aside in a bowl for later.
   Cut the pumpkin into big chunks. For the crock pot method, you may need a few smaller chunks in order for them to fit. Fewer pieces are better, because later it will be easier to scoop the cooked pumpkin off the rind.

Oven

   Turn your oven on to 325 degrees. Place your pumpkin pieces into a roaster pan with rinds up and add about 1/2 an inch of water to the pan. Put into the oven and bake for an hour. Use a fork to check the tenderness of the flesh. If not quite done, bake for another 15 minutes.

How To Re-Cover a Folding Chair

I have a confession- I'm a trash-picker. It must be something genetic I got from my father because he is the master of finding tarnished treasures. It helps that he has a variety of tools and experience to make even really damaged items like new again. I don't, so I only retrieve things that can be fixed with hand tools and elbow grease.

In this case, I found a folding chair sitting next to the dumpster. It was a perfectly fine chair except the fabric on the backing was ripped. It's such an easy thing to fix! Of course, you could always just decide you'd like to spice up some regular folding chairs, too.

Doesn't look like much now.

 There are screws that hold the back rest and the seat in place. Just unscrew them and the two cushions will come right off.

Gross.

The chair itself was pretty dirty, so I cleaned it up before I put the newly covered cushions back on.

Here are the back of both cushions, where you can see how the original fabric was stapled in. Rather than unstapling the current fabric and padding, I decided to simply cover the new fabric over the old. It's a lot quicker and easier this way.

I had a fun upholstery fabric laying around leftover from another project I decided to use. I set the cushions over top of it and cut out a piece big enough to fold over the back.

Rice Wine Vinaigrette

While on my trip to New Orleans, I tried to eat as many new, local foods as I could. Such delights included a crawfish boil, a po boy, alligator, and an unexpected delight- a fantastic rice wine vinaigrette. At one restaurant, the house salad served before the entree turned out to be the best thing of the whole meal. This vinaigrette is why.

My fancy (but so useful) emulsifier.

The server was kind enough to tell me what was in it- not suspecting that I wrote the ingredients down as soon as she walked away so I could try to recreate it at home. I've made 5 versions of this vinaigrette and I think I've finally nailed it. So far, I've eaten it on a salad, on some carrots, and over cold pasta just because I can. I may never get another store bought dressing again.

Rice Wine Vinaigrette
Makes 1 cup dressing

What You'll Need:
1/3 cup Seasoned Rice Wine Vinegar
2/3 cup good olive oil (do not use "light" olive oil)
4 cloves garlic, minced up small
3 tsp Italian herb mix
2 tsp dry mustard (or 2 Tbs prepared mustard)
1 tsp honey

How to Make Bias Quilt Binding

When I first started quilting, I bought pre-made binding because I had no real idea how to make my own. The palate was limited almost entirely to solid colors, and it was depressing. Somewhere along the way, I learned to make my own and it's my favorite quilting trick.

It's my favorite because most fabric collections have a print or two that would make fantastic binding. It matches the colors of the collection already, and you can use it to show off a print you liked and used a lot or one you didn't get to use at all. I also think using a print instead of a solid can really make a good quilt into a great quilt.

Now there are some distinct advantages to making continuous bias binding. It's more durable than straight grain binding, and it's incredibly useful on curves. I use it for almost all my projects. The best part? It's really easy to do! The first time you make it, it can be a little tricky to visualize exactly what to do. I made this tutorial with tons of pictures to help clear up some of the confusion at a few of the steps.

First, you'll need some yardage. How much depends on how much binding you need and how wide you want to make it. In the example, I use a 1/2 yard piece and cut it 2 1/2" wide. That gave me about 11 yards of 1/2" binding. If you make it wider, you'll end up with less binding, so plan your yardage accordingly.

Ready? Let's go!

Iron your fabric before beginning and then lay it out on your workspace with selvages on the sides (instead of top and bottom). Trim off the selvage edges.

Now you want to take the top right corner of the fabric and fold it over to give you a 45 degree angle, just like this:

You definitely want to make sure it's lined up properly along the bottom. I like to press it to give it a nice crisp edge, but you don't have to. Cut along the fold line.

Now take the triangle you just cut and slide it straight over to the left side. What you want to have is the two selvage edges next to each other, like this:

Home Made Vanilla Extract

Fall has officially begun (according to the unseasonably cool weather I've had lately) and there is nothing so lovely as baking in the fall. Something that is critically important to a plethora of my favorite recipes is vanilla. I love cooking with vanilla beans, but they're not always right for baked goods.

For those fall favorites, you really need vanilla extract. Unfortunately, the fake stuff is, well, fake and the good stuff is frankly quite expensive. But I have a good solution for you- making your own! It's easy, inexpensive, and it tastes great (in your baked goods).

All you need is: vanilla beans, vodka, and a glass container. No joke. Well, those things and a good, sharp knife. I prefer to use amber glass bottles because I like the look, but you can use whatever glass bottle you like as long as it has a tight fitting cap.

What You'll Need:

3 vanilla beans
1 cup vodka (100 proof is ideal)
Glass container

The Process:

Slice your vanilla beans in half lengthwise. Put them into your bottle, cutting them in half if necessary to fit. Pour in your vodka and cap the bottle. Now put on your patient pants and wait. Give it a good shake once a week for about 2 months. Ideally, it should be stored in a dark place unless you used an amber glass bottle (sunlight is not good for it). After 2 months, it is ready to use and will last you for years if you top it off with a little more vodka after each use.

Vodka is typically used because it does not have a flavor that interferes with the flavor of the beans. However, you could use a rum if you want to have a little extra depth to your extract. I have a bottle of each, because vanilla rum extract (as I've dubbed it) doesn't work for all baked goods, but is really good in many cakes.