Posted by craftfetish on 2006-11-29 10:07:19
Post Subject:
I've made those swirled paint ornaments - I concur that they are fun and yield pretty results.
Do you have a budget in mind?
I think freezer paper stencils or iron-on transfers are a good project for teens, but if you are decorating t-shirts it can get pricey.
(If you want to do something similar, my Michael's was selling red and green mini-tote bags for $1 each - it could work as a Christmas handbag if it was embellished)
When I was a teen, I was pretty in to candles and fancy bath products - both of which would make nice gifts.
Making your own lip balm, lotion, bath salts, perfume, etc would be fun for this age group. Lots of cheap and easy recipes are on this site (Cat Morley's Cut Out + Keep blog seems to have a bunch of recipes too).
Peppermint/chocolate/cinammon smells or red/green/snowflake-y packaging will make it seem more seasonally appropriate.
Posted by Miepshe11 on 2005-08-15 23:58:07
Post Subject: Help with recipes!
My little sis is getting her first apartment this weekend. I'm making her a goodie bag with things like dish soap etc. (all eco-friendly) and I'm making her a little cookbook of easy recipes. As the baby in the family, and the pickiest eater, she never learned how to cook. Does anyone have any easy recipes for meat-centered dishes? Sis knows how to use the can opener and how to make mac and cheese from a box. I'm a vegetarian and I love my veggies and "exotic" ethnic foods, so I'm at a loss for any hamburger helper-esque recipes. Please help!
Posted by anthrogirl on 2006-09-17 20:20:56
Post Subject: I'm in Croq!
I have two articles in the Summer 2006 issue of Croq (which you can purchase at http://community.livejournal.com/croqzine/! One is about having fun with no money, and the other is on Victorian crafting. Thank you, everyone here- Get Crafty has inspired me to put my name out there! I will probably have a couple of easy recipes inthe next one, also.
Posted by ottseetotsee on 2004-11-24 11:59:49
Post Subject: Limoncello - leftover lemon zest uses?
Happy Thanksgiving everyone!
I bought Jean's Get Crafty book a couple of months ago, and decided (for once) to actually PLAN AHEAD (a bit) for the holiday season. Sometime in October, I bought 12 lemons, washed 'em, zested 'em, and put the zest in a nice bottle of vodka to marinate for the month.
I cheated a teeny bit and used a professional-grade juicer my man found at a thrift store for dirt cheap; it made simple work of juicing the skinned lemons; I froze the juice.
And last night I had a blast straining the zest, making the syrup, adding the frozen lemon juice, and I know it's not done yet, but wow, is it tasty already! I put it in some pretty bottles, and I'll probably make some cute labels before Christmas.
The question I have is that I am loathe to toss the vodka-soaked lemon rind. Certainly there has to be some use for them, right? I tried a bite and it's nice and soft, not rubbery like fresh rind can be. Anyone have any ideas? Any quick and easy recipes in time for Turkey Day?
Oh - before I forget, I was working on a project for one of my clients: it's a newsletter about tea, for a high-end gourmet store. Anyway, in my research, I came across a very similar procedure to the limoncello, utilizing tea and booze. Take two bags (or more, depending on the size of your booze bottle) of your favorite tea and stick 'em in your favorite type of booze. Suggestions: Earl Grey in some gin; Orange Clove in some whisky. Add a bit of honey and shake it up. Stick it in a dark corner for a while (a month would probably do it), and serve. I suspect one could also use loose tea and simply strain the leaves after a month or so.
Enjoy the holiday and as always, thanks for the inspiration!
Chrissy
Posted by amanelle on 2005-04-02 11:21:31
Post Subject:
I'm not sure what kind of diet your Dad has to follow, but I'm diabetic and so are my parents and we love these (very easy) recipes
Chocolate Moose
large box sugar free chocolate pudding
large container fat free cool whip
Use skim milk to make pudding according to directions and then add the cool whip.
Banana Pudding
large box sugar free banana pudding
large container fat free cool whip
Nilla Wafers
Bananas (optional)
Use skim milk to make pudding according to directions then add cool whip. Add Nilla wafers (I use about half a box) You can add sliced bananas but I don't because bananas have a lot of carbs in them plus the brown bananas the next day gross me out.
Posted by for_esme on 2006-05-09 22:55:31
Post Subject:
I would suggest going to the library and picking up some vegan cookbooks... my personal favorite is the Candle Cafe cookbook. There are some pretty easy recipes in there and the ones I've tried are delicious.
For easy prep of tofu, you can get pre-marinated varities that are super yummy. All you have to do is throw the slices in the skillet and you're done. I also find pasta with lots of steamed veggies and a little olive oil tasty and easy. Good luck!
Posted by Becky65301 on 2004-05-19 09:03:56
Post Subject:
Another area you might look at is "freezer cooking" or "once a month cooking". www.30daygourmet.com has a free recipe section and the recipes are charted up for how many servings you need (plus most are really easy recipes). It's meant to be used as multiple meals for one family, but you could easily use them as one big meal.
Posted by Selah on 2006-03-28 07:46:05
Post Subject: What the Hell do I Make for Dinner?
Like cleaning, I'm bummed I'm supposed to do this every freakin' day (full disclosure - I do neither on a daily basis). Looking for ideas. So what easy recipes do you have to share? We're a non vegetarian family with an egg/nut allergy in the house, FYI.
Do you freeze meals ahead of time? What are your tricks?
Posted by HelloBlueSun on 2005-05-15 19:21:20
Post Subject: Easy EASY EASY tips and support
I have been a veggi since I was 15 ( im 17 now) but I LOVE it, I honesty feel that you feel alot healthier when you are not comsuming other lifes. there are hundreds of reasons to be a veggi, Im glad you are takign part in a cruetly free lifestyle. There are TONS of easy recipes for you, you just have to lok for them, for instince, HamberHelper is great, just with out the meat, its quick , easy adn tastes great if you add someextra cheese and if you by the italain or stoganlf add parmishan and creamy alfreado sauce. Also you can make veggi subs adn sandiches, with lettuce, chesse,tomtatos,bana peppers,redonions,pickles,carrots,or whatever you enjoy. chessy enchilads are GREAT. 1.) get toritas sharp chedder, or cheap taco mix, enchialda sauce,and queso. 2.) rap chese adn quese adna table spon of enchilad sauce in each totilla untill the baking pan is full, then pour left over enchalda sauce on top, put in oven at 350 and bake mmm roughly I would say 15 minutes or until cheese is bubbly. Spagetthi with out meat is great , you can add mushrooms to make it better. Spinach and garlic, with sautted mushrooms is deliciouse adn SUPER easy adn SUPER fast. For more AWSOME info check out PETA.com you will be amazed adn moved, it wil also help you find info for your mother to explain that killign animals is completly unseisary to urvive, I wish I could explain all of the reasosn but Im sure your tired of reading already if you want more info emal me at APCpuppy@yahoo.com
Lindsey
Posted by Tomico Revilak on 2005-11-27 13:32:02
Post Subject:
I gave up red meat in 1989. I agree that the beef industry is an economic waste. What was the percetage of protien wasted from the feed to the meat as well as all the water issues? I have a real hard time with the fact that there are companies tearring down the rain forest to I raise beef cattle. I would rather be able to breathe than eat beef.
I have experimented at vegitarianism but I am weak. I love seafood and fowl. Luckily these are less economically detrimental alternatives to beef. Sometimes it is easier to give up a little at a time. You could get a bit of culture shock at the change.
This first time I ever bought tofu, I saw this rectagular sponge looking thing floating in water. I though what the heck is that? I must buy this. I took it home and realised I had no idea what to do with it, once I had it. So, I called some of my vegitarian friends and got a few suggestions.
If you have the kind I picked up, you will have to drain it. You can place it on a cookie sheet on an incline by putting something under one end and then place another cookie sheet on top with some weight to press it. the fluid will drain out this way. It has been suggested you can freeze it then when it thaws the water will drain out. I found when I did this it changed the texture.
I like to use the vacume packed tofu because you don't have to press the water out first.
That said, I have a few ways to make tofu that are really good.
Make a tofu barito. Use a package of barito flavoring, mash up the tofu and heat it up with the recomended water in a pan. Cook until the water has evaporated place a little on a soft shell and add whatever else you would like.
Baked bar-b-que tofu is an easy fix. Slice the tofu into chunks, place on a cookie sheet pour your favorite sauce over and bake at 350. I can't remember for how long (20 minutes maybe). Place in a pita with sprouts (and cheese if you like).
I just saw dehydrated tofu in the store. You could make an easy miso soup with tofu with this. The rehydration would happen while you were heating the water.
If I can think of any more easy recipes I'll pipe in again.
Posted by grnsmurf28 on 2007-07-29 22:41:45
Post Subject:
I pretty much love all the Food Network shows, because you''re supposedly watching for recipes but the real fun is in catching glimpses of the personal lives of the host. Ina Garten''s show is so fun to watch because you get to see her gorgeous Hamptons house and her relationship with her husband is hilarious. They''ve been married forever (like 40 years?) and she still gets all giddy over making treats for him! I like Paula Deen''s show for similar reasons, she just seems really honest and she''s got a ton of personality.
When it comes to actual cooking, I think Giada De Laurentiis has a lot of easy recipes that are hard to mess up. I''ve made her recipe for penne pasta with beef and arugula, which is INCREDIBLE, and also her cheese and spinach puffs which are yummy. Nothing too fancy, and the ingredients are usually stuff I have on hand. (Lots of chicken, pasta, and cheese.)
The only cook I loathe is Sandra Lee, and if you''ve ever once watched her show you know why.
