Pseudo-Peonies

While the weather might be warmer than it was before, and while I pulled these lovely daffodils out of my garden last week …

… my garden still looks like this.  Which means that my peonies haven’t bloomed yet.  If they’re going to bloom at all.  And I like peonies.  They’re one of my favourites.

So I’m going to make my own here.  It’s not that hard.  I found a quick tutorial at Two Shades of Pink and had at it.

Start with a bunch of coffee filters.  I don’t know how many.  A bunch.

And some warm water.  And some food colouring.  Or watercolour paint.

Dissolve some of your paint/dye in the water. This is some Crayola stuff I broke off and stirred in.

I tried this craft paint but it wasn’t water soluble, not really.

Then dip your filters into the coloured water.  You can do a bunch at once. And they don’t need to sit in the water for more than a few seconds.

Experiment with the outer edges.

Versus the inside. Or the whole thing.

Squeeze out the excess dye with your hands.

I totally dyed my hand pink.

Spread out the filters to dry completely.

Mine took a few hours, less when I fully separated the layers and put them in a place with lots of air flow.

This is the full stack next day.

Now, in addition to the filters, you will need scissors, a stapler (with staples), and then some tape or wire (I have floral wire here).

Grab between 6 and 8 of the filters and stack them up.  Flatten them a bit with your hands.

Fold the filters in half, then half again so you have a little cone.

Take your scissors and scallop the rounded edge of the cone — don’t worry about perfection, it’s all good.

Now unfold the thing and ruffle it up a bit.  Pinch that spot at the very centre where you made your folds.

Flip the filters over and you can see what I mean by that pinch.

Staple over that pinched spot to hold things in place.

Now flip it back over and smooth it out a bit.

Pull up the edges of the topmost (innermost) filter and, working from the bottom, squish the filter in on itself, leaving a nice fluffy gathering on top.

Keep going with each successive layer.

Make sure to keep the top nice and fluffy, while still jamming the paper against itself.

Gather up the bottom layer and push it upwards, squeezing into the little handle you’ve created for yourself.

The paper will hold its shape for a short time, but you want to fix it more permanently.  You can use tape around the little nub here or floral wire, which is what I used.

I attached one flower to one end of the wire and another to the bottom.  What am I going to do with it?  I’m getting to that.

Because of the variation in the way I dyed the filters, you can see different colour gradations in the finished flowers.

On this one I put the darker filters in the middle.

This was the resulting bloom.

I used 8 filters per bloom and ended up with 18 flowers finished, which means I had 144 filters dyed.

When I was finished I gathered some of the blossoms that were tied together and I used an additional piece of floral wire to wind their stems together.

And it made two lovely little bouquets of 9 flowers each.

I don’t even want to talk about that horrible plaster job in the background.  The landlord took our chimney away and now I have no place to display my work.

So until I figure out how to compensate for my lack of a fireplace, I’ve put my pseudo peonies flanking my television.  Because I’m classy like that.

Cinnamon Buns: What I Do At Work on Fridays

Remember how I started that Sweet Treats group at work? Not only do I get a glorious baked good every Friday morning, but I get to experience a number of new and intriguing recipes. This one is from one of the women I work with, who, before she became a legal assistant, was a professional baker (strangely enough, she is one of several former and current professional bakers associated with the firm, and I’m not sure why).  She made these glorious sticky things for us one rainy Friday a few years ago and I asked her for the recipe almost before I’d swallowed the first bite.  I don’t know why it’s taken me so long to make these for myself.  She says the recipe is a little dicky to make, in terms of time consumption, but not too hard, and totally worth it.  And I totally agree.

Definitely dropped these on the floor while taking them out of the fridge. It’s all good.

Start with 1 cup milk, and warm that to 115°F (about 46°C – use a thermometer).

Add to the warm milk 1 tablespoon yeast and 1 teaspoon granulated sugar and stir to dissolve.  Let that sit for about 10-15 minutes.

In a large bowl, mix together 1/2 cup melted butter, 2 large eggs, and 1 teaspoon salt.

Add in the yeast mixture and stir to combine.  Add in 1 cup granulated sugar, and then 6-7 cups white flour (you may not need all of it, or you may need more; such is the way of yeast breads, so do one cup at a time), stirring with a wooden spoon until well-combined.

Turn out onto a floured surface and knead for about 10 minutes, adding more flour as needed, then cover and let rise in a warm place for 45 minutes.

On a clean surface, roll out your dough into a large rectangle.

In a bowl combine 2 cups brown sugar, 2 teaspoons cinnamon, and 1/2 cup melted butter.  This is your roll filling.  If you wanted you could put pecan pieces or raisins in here as well. Since this was my first time making the recipe I left them out, but they’re totally doable.

Spread the filling over the rectangle of dough.

Make sure you go right to the edge.

Grab one of the long ends and roll it up into a neat little torpedo.

With a sharp knife, cut the roll into 16-18 little discs.  It’s easiest to do this by cutting the roll in half first, then cutting each section in half again, and then each further section in half, et cetera. The human eye is pretty good at estimating middle points, so this is the best way to ensure that each disc is evenly thick.

Let those rise for another 45 minutes.

Preheat your oven to 350°F and find yourself a large rimmed baking sheet, about 12″ x 18″ or so and arrange your discs on the sheet, cut sides flat. I put mine on parchment paper. Leave a good amount of space between them because they will spread.

Bake those suckers for about 30 minutes, or until the tops are browned.

While the buns are cooling, combine 2 cups confectioners’ (icing) sugar with 2 tablespoons butter, 2 tablespoons milk, and 1 250g package of plain cream cheese (room temperature).

Spread the frosting on the buns while they are still warm enough to make the frosting a little runny, but not too warm that the frosting melts right off them.

AND THEN YOU EAT THEM.  ALL OF THEM.

Pfft. I can do that: Ali Does It turns three!

Can you believe it?  I’ve been Doing It Myself for THREE FREAKING YEARS now!  Well, it’s been longer than that, but today marks the third anniversary of when I started putting my foibles and failures (and too many pictures of my dog) up on the internet for you to enjoy.  And I hope you’ve enjoyed it!

How to commemorate this, though?  I’ve been doing a lot of cooking, so I didn’t really want to do that.  And because Christmas is over and we’re moving in a couple months I don’t have any real crafty/fixy projects on the horizon.  But.  I saw this back on Etsy a year or so ago and I thought, I could TOTALLY make that myself.  It won’t be as GOOD, mind you, but I could totally do it.  So I’m gonna.  Here goes.

Because I can never do anything in half measures, I decided to make THREE bowls instead of just the one, and they’re gonna be nesting bowls.

So I needed three bowls of approximately the same shape but different sizes.  Fortunately I have three stainless steel ones that will do just fine.

You also need a barrier between the bowl and the paste.  You can use plastic wrap but I didn’t want to deal with wrinkles so I used petroleum jelly, which is the only thing I didn’t have on hand and had to buy.

I still have stacks and stacks of newspapers to use, and so I tore a bunch of those up into thin strips, following the grain of the paper.

And you need paste as well, obviously.  I went with the same recipe I used for the magnificent and popular papier mâché helicopter piñata I made a few years ago, which is 2 cups flour to 3 cups water.  BAM.

Make sure to spread newspaper or drop cloths or garbage bags on your work area so you don’t have to deal with errant splashes of dried paste later on.  This, incidentally, is a good project to do while watching movies/television on a bad-weather day.  I curled up with Supernatural, which is not a very good series, but that Jensen Ackles is pretty enough to make it worth watching, and the plot is never too heavy that I have to keep my eyes glued to the screen a hundred percent of the time.

Start by smearing the outside of your bowl with petroleum jelly.  Try to put it on as smoothly as possible, but make sure it’s pretty thick at the same time.  If you’re using plastic wrap, try to avoid too many wrinkles, and wrap the plastic around the edges of the bowl as well.

Then have at it, pasting up your strips of newsprint and sticking them to your bowl form.  Do a layer or two, allow it to dry completely, then do another one.  I did a layer, waited an hour, then did another layer and let that dry overnight, then repeated the process the next day.

This project will definitely take you a couple of days, so make sure to keep your paste tightly sealed when you’re not using it.

When the bowl is as thick as you want it to be, and it has dried all the way through, use a thin knife to carefully pry the bowl from the other bowl.

Wipe off any excess petroleum jelly or peel away the plastic wrap. I found that a cotton tea towel did the best job at getting all the petroleum jelly off.

Trim the edges of the bowl if you like with a sharp pair of scissors.

I left mine to cure another day like this, after sealing the open edges with some white glue.

I flipped the glue over and discovered that it was actually called Troll Booger Glue.  I can’t begin to tell you how delighted I was by that.

Now, the bowls on Etsy were lined with gold leaf, but I ain’t got the time nor the money for that.  I do, however, have some copper-coloured spray paint.  So I’m going to use that (taking all the necessary precautions, of course).

I couldn’t find my breathing mask so I went with a bandana.  The Pie took one look at me and started laughing so I thought I’d share.

If you’re using spray paint on your bowls, make sure to do the inside of the bowl first.  That way you can avoid getting the wrong colour on the wrong side of the bowl.

Once the inside is done and dried, flip the bowls upside down and do the outside, being careful to direct your spray so it doesn’t get underneath the bowls.  I used blue, white, and black.

It took a couple coats to make the lines of print disappear.  I thought I had some white spray paint but it turned out that I only had gesso.

And the gesso only worked so well so I ended up spraying over it with blue.  After that was fully cured, I gave it a once-over with some spray varnish, for added sheen and protection.

And that’s it.  Not bad, not bad at all.

Slutty Brownies for My Birthday

It’s my birthday.  Hooray!  Happy birthday to ME!

As such, it means I can do whatever the eff I want to do today.  And I choose to be totally lazy and completely unhealthy and make these brownies*.  I’ve been hearing amazing things about this thing called a “slutty brownie,” and after looking them up on the interwebz I decided to go to the source, which, apparently, is a lady known as The Londoner.  Seems legit.  I could definitely get behind this sort of recipe.

Normally I’m not one to make stuff out of pre-packaged food.  It’s just not my style.  For the most part, if you make something from scratch it tastes way better and is far more satisfying to make.  In this particular case, however, I think I can make an exception.

It IS my birthday, you know.  But I have to say that the word “chocolatey” versus “chocolate” is always worrisome, though these did include real chocolate after all.

Preheat your oven to 350°F and line a baking dish with parchment.  I figured that seeing as some of the contents of my dish would fit normally into a square pan, and because I had extra ingredients on top of that, I should use a bigger pan.

So you take a some chocolate chip cookie dough. In the British version, cookie dough comes in a box like cake and brownie mix, but here, unless you want it in bulk, it generally comes pre-made in refrigerated rolls.  The Londoner recommends using a teaspoon extra oil and water than recommended for the dry mix, because the cookie dough will be baking longer than usual and might dry out.  And you want this baby to be moister than moist.  So mix that up according to directions and add a bit more liquid. Smoosh the cookie dough into the bottom of the pan.  Use your fingers to make it all even and stuff. I decided I needed an extra roll of cookie dough.

Take a package of Oreo cookies (double-stuffed is better, apparently), and line them up in the tray.  She says not to use the broken ones, but how else would one fill the gaps?  It’s thrifty.  However, I didn’t have any broken ones.  Way to go, modern packaging.

And I didn’t have enough Oreos, actually.  So I moved everything to a smaller pan, which just involved some re-smooshing, and was very easy.

Still didn’t have enough Oreos, though, and I couldn’t justify going out for another package when I was only a few short.

So I just moved them over a bit.

THEN.  Then.  You take a box of brownie mix.  And you mix that up according to its directions. Mine had chocolate chunks in it!

No need to add anything extra.  Just do it.  Giv’er.

Pour that loveliness over top of the Oreos.  I’m serious.  Do it.  If you used a bigger pan like me you will need to spread it carefully so everything is covered.

Bake that sucker for 40-50 whole minutes, then remove from the oven and put on a wire rack to cool.  Mine was big, so it actually took an hour.  A smaller pan would probably take you about 30 minutes. Look at that lovely shiny/crackly top!

When it’s still a little warm, use the parchment as handles to remove the gloriousness from the confines of the pan, set it on a cutting board, and cut it up.  I recommend smallish cubes, as larger cubes of the stuff might result in DEATH.  And nobody likes death.

Serve it up with a dollop of ice cream on top, or whipped cream, or caramel sauce, or fudge sauce, or all four in combination.  With a cherry on top.  And sprinkles.  Okay maybe I’m getting ahead of myself.

And I’m not going to give you storage instructions because if you have any sense, there won’t be any left to store.

* This is actually a lie.  I don’t do ANYTHING on my birthday.  It’s a rule.  I made these a week BEFORE my birthday (because despite what you may believe I don’t get up at the crack of dawn and bake in time for a 7AM NST post).  The Pie is creating a magical birthday cake for me as we speak.  There may be a post on it.  Who knows.

Pretzels Are My Kryptonite

There’s a certain fast food establishment at the mall to which I am inevitably drawn, every time.  And they make glorious sweet and salty pretzels, fresh all day.  The fact that if you buy three you get one free does not help.

A few years ago, before I started this blog, I tried my hand at recreating the pretzel I knew and loved.  The result was rather a disaster, but, undaunted, I figured I’d try again, seeing as it’s too cold to walk to the mall at present.

So I did my research, and the results below are a combination of about four or five different internet sources.  In addition to that, the amount I made was half what I will present to you now, because most batches make twelve pretzels and it was a huge feat for the Pie and myself to eat three each.

This is the recipe for 12 soft pretzels.  BEWARE: results may be habit-forming.

Start with a wee bowl, and plop in 1 1/4 cups warm water (I use the hot water from my tap, which is pretty hot, and it seems to serve me well, especially in a frigid kitchen where everything cools down mighty fast. Plus yeast is a much more forgiving organism than many realize). Dissolve into that 1 teaspoon granulated sugar.  Sprinkle over that 4 teaspoons active dry yeast, give it a stir, and leave it for 10 minutes to get all foamy.

At one point mine started trying to be the Thing from the Black Lagoon and went all BLOOP!  BLOOP!  BLOOP!  I tried to get a picture but it didn’t work out.

Nevertheless it’s fun to watch science (biology!) in action.

In a larger bowl, stir together 5 cups all-purpose flour, 1/2 cup granulated sugar (more if you like your pretzels sweet, less if you like ‘em saltier), and 2 teaspoons salt (again with the more or less business, but reversed — though don’t go too crazy).

Make a well in that flour and pour in 1 tablespoon vegetable oil, followed by all the yeasty water.

Stir and stir and stir until you form a rough, shaggy dough and most of the flour is incorporated into this stuff.

I find that when you halve bread recipes, for some reason the moisture amount never turns out quite right.  So if your dough is too dry and refuses to stick to itself, like this:

Then simply add a few tablespoons of warm water until it gets to the desired consistency.

If your dough ends up too sticky, like this:

Then it’s a simple matter to add more flour by kneading it in on a clean and lightly floured work surface.

Do your kneading for about 8 minutes, until you have a sturdy little ball.  It will feel quite dense.

Oil a bowl and plop the ball of dough into it, turning it once to coat the whole surface of the ball in oil.  Cover that loosely with plastic wrap and set it somewhere warm for about an hour, until it’s doubled in size.

When it’s all ready to rock and roll, preheat your oven to 450°F, line several baking sheets with parchment paper, and set a pot on the stove.  Into that pot pour 4 cups water and 4 tablespoons baking soda and bring it to a low boil.

Boiling the pretzel is key to the browning process, or so the internet told me.  The last time I did this, I ended up with pretzels that tasted so heavily of baking soda that they were inedible.  So this time I used a relatively small amount of the stuff.  Some of the sources I read suggested adding sugar to the boiling water as well, and I think that might countermand some of the saltiness of the baking soda, though it would definitely make the pretzels a little stickier.  I will have to try it next time.

Cut your dough into a dozen separate pieces (mine is six, remember, because I halved it).

Using no flour this time, roll out each section into a snake measuring about 24 inches.

Form the snake into a pretzel by bringing the ends together, twisting twice, and smooshing the tips into the body of the pretzel.  The Pie and I tried to do it the fancy lift-and-twist-and-magically-it-all-works-out but obviously that didn’t work.  Amateurs.

Working one or two at a time,  slide your formed pretzels into the boiling water and submerge them for about 30 seconds.

It was kind of hard to remove them with tongs, so we plopped each one on this deep-frying spoon and did it that way and it was way easier.

Let those pretzels drip a bit before laying them on the parchment-lined baking sheets.

For a taste comparison, I left one of my six pretzels unboiled, just to see what would happen.  It’s the one on the left in both of these shots.

Bake for 8-10 minutes, until golden brown, but still soft to the touch.

You can see that the unboiled one didn’t brown at all.  It still tasted just fine.  You could always do an egg wash on the unbaked pretzels if you’re not keen on the distinctive pretzel-y taste that the boiling in baking soda brings.

Transfer to a wire rack to cool slightly, and then make sure to eat them all while they’re still warm.

You can put whatever kind of stuff you like on your pretzels.  People seem to like mustard (blech) and barbecue sauce (blech), but our favourite is a brush of melted butter …

… and a sprinkling of sea salt.

Now if you’ll excuse me, I need to go lie down.  I might be dying.  Or at least gravely weakened.

Fun with Science! Bouncy Balls!

Good morning!  Today we are introducing a new category to Ali Does It: MAD SCIENCE.

Cait and I did a lot of science together in high school, and we quite enjoyed ourselves.  So we decided, while I was home in Ottawa for a WHOLE MONTH, to do some more science to keep ourselves occupied and out of the Pie’s hair.

For our first attempt at science, we decided to create polymer bouncy balls.  Seemed simple enough.  We got all the necessary supplies at the dollar store, including these sparkly plastic Christmas balls that held chocolate.  We threw out the chocolate but kept the spheres to serve as moulds.

So what you need to do this is borax; corn starch; white, clear, or blue school glue; warm water;  measuring spoons; two small plastic containers for mixing, as well as a stick or spoon for stirring; and optional glitter or food colouring.

Pour 2 tablespoons warm water and 1/2 teaspoon borax into one of the containers and stir or shake it to dissolve the borax. If you want to add food colouring, now’s your chance.

In the other container, pour 1 tablespoon glue.

Add in 1 tablespoon of corn starch and 1 tablespoon of the borax solution that you just made. DO NOT STIR. Let this all mellow and mix together on its own for 15 seconds. I think maybe our container was too big because there wasn’t really any interaction going on.

After fifteen seconds, whip out your spoon and start stirring. Stir until the mixture becomes too stiff to pull the spoon through.

Then empty the contents of your container into your hands and start kneading. It will begin as super messy.

But then it will start to come together.

And eventually form a ball.

However, we couldn’t really get our ball to fully solidify, and it never bounced, so we thought we’d try again.

This time we used clear glitter glue.

This stuff ended up forming an odd sort of non-Newtonian fluid and never solidified at all. Not to mention it didn’t turn out translucent as promised.  I blame the weird dollar store glue.

And of course the amounts we used were way too small to fit in our clever little moulds.

Never mind. We’ll try again some time.

Treats Week: Salted Toffee

I know: after overindulging during the holidays, the last thing you want to think about is highly caloric treats.   January is time for moderation and abstinence.

HA.

We all of us know that this is complete hooey.

Even Gren knows it’s bull pucky.  And he’s a DOG.

January, and its evil-yet-slightly-shorter twin, February, are both miserable.  Have you looked outside recently?  Blech.  Don’t come to Canada in January or February.  If you do I don’t think you’ll stay long.

How do we survive this gray misery?  SUGAR.  And lots of it.  Personally, I need the calories to wade through waist-deep snow while my dolphin-corgi hybrid takes his evening constitutional.

So this week I will be featuring three easy treats that are each decadent in their own ways.  These will help you get through the worst of the winter.  And if you have the fortitude to resist them, then keep the recipes on hand for the next time the indulgences of the holidays roll around.

Today we’re going to make ourselves some glorious salted toffee.

Start by buttering a 10″ x 15″ rimmed baking sheet. Set that aside.

Preheat your oven to 350°F and plop 2 cups pecan halves (or pecan pieces) on a baking sheet. Not the buttered one. You’ll notice here I am using hazelnuts. I was out of pecans. But pretend they’re pecans. Stick those in the oven and toast them, stirring once or twice, for about 8-10 minutes.

Allow them to cool completely and then chop them roughly (saves you effort if you use pecan pieces instead).  Chop half of those up to fine little pieces, and set both the roughly chopped and finely chopped pecans aside.

In a large saucepan (because remember, sugar expands quite a bit when it boils), mix together 3 1/2 cups sugar, 1 1/2 cups butter, 1 teaspoon salt, and 3/4 cup water.

Heat on medium until the butter is all melted, then increase the heat to medium-high and, stirring occasionally, let that mixture come up to 310°F on a candy thermometer.

Should take about 20 minutes or so.

Remove from the heat and carefully stir in 1 tablespoon vanilla extract (be careful, this is where it gets fizzy) and the finely chopped half of your pecans.

Carefully pour your hot toffee into a rimmed baking sheet and let it cool until it’s fully set, about 30 minutes.

If you want your toffee pieces to come out even, you can score the toffee with a sharp knife after about 10 minutes of setting.  Make sure to wipe off your knife with warm water after each slice for easier cutting.

While that’s cooling, chop up 12 ounces of chocolate (the darker the better) and melt it over a double boiler or heat safe bowl suspended over a pot of simmering water.

Remove that from the heat and allow to cool a little bit (so it’s not molten) before pouring it over your set toffee. Smooth the chocolate down with a knife or offset spatula (honestly, it’s a handy item you won’t use often but when you use it, it will rock your cooking experience). Sprinkle the chocolate with your roughly chopped pecans and let it sit for about 20 minutes, until the chocolate has cooled but is still in a squishy state.

Then sprinkle THAT with about 2 teaspoons fleur de sel (or coarse sea salt, if that’s what you’ve got).

Chill the pan for about an hour, until it’s all set and lovely, then twist the pan to release the toffee and cut or break into pieces.  Store in an airtight container at room temperature for 2 weeks or in the fridge for about a month.

Travel Document Holder from Old Maps

My brother Krystopf travels frequently for his job.  Most of the time it’s to Brussels, where he has fully exhausted the entertainment value of the city and now dreads going.  He’s also a bit of a disorganized traveler, and there are few countries on this planet that don’t have a little piece of something that he has left behind.  Actually, both my brothers are pretty good at this, so maybe Ando will get one of these some time in the future …

This is a travel document holder that I designed myself.  It’s made out of a mining resources map of Newfoundland I inherited from the Geography department at MUN, and dates from 1969, so it’s quite old in terms of relevance.  I actually inherited three of them, plus a few more resource maps, so I’m sure you’ll be seeing more map-related projects in the future.

My first step in this project was to “antique” the map, using a technique I learned from the good folks at Design*Sponge.  So you lay out your map (or whatever it is that you are antiquing), on a workable surface.  My map was too big for the table, so I laid it out on some dog towels on the floor.

Brew up a cup of dark coffee and let that cool.  You will also need a cup of plain water and a handful of coarse salt.  I used the stuff you put in your grinder.  And a paintbrush.

When the coffee has cooled sufficiently, dip in your paintbrush and paint a swath of coffee onto your map.  Follow that with a dip into the fresh water, just to dilute it a bit.  Paint at random, and allow some puddling.

Now, while that area is still wet, sprinkle a few grains of salt into the wet areas.  The salt will help to dry up the puddles.

Continue this way, randomly swiping your paintbrush wherever you like, sprinkling salt as you go, until you’ve got something you like.  Leave that to dry overnight.

Now brush off all the particles of salt.  You may find that it’s crystallized in the darker spots, and you can brush that away as well if you use a stiff brush.  Or you can keep it that way, it’s up to you. I think the little perfect squares of salt look kind of neat, but they won’t adhere well to my contact paper so I gotta get rid of them.

Now we’re going to measure out our pieces.  A pencil and a ruler might help, obviously.  I have a plan as to how this is going to happen.  When I make plans for stuff I usually construct a mockup on scrap paper, writing in all the measurements and such, and notes as to where I’m putting what.

On the inside we have a passport pocket, a notepad, and a wee pouch for small things that folds over itself to keep everything in place.

On the other side of that pocket are a series of slots for odds and ends.

So now we’re ready for cutting. I used my rotary cutter and cutting mat for this but you can use scissors or whatever works for you. Cut two pieces out of the map that are 18″ x 9 1/2″ (or whatever works for you).  These are the inside and outside of the document holder, and will be folded in half.  Remember that one end folds over itself and fastens with velcro. That fold-over flap is 3″, making the folder 7 1/2″ wide by 9 1/2″ tall, the perfect size to slip into a laptop or even a netbook or tablet sleeve.

This is the two pieces folded together. You may need to trim the inside piece a bit to get the edges to match up, simply due to the bulk of the mapping paper.

Here is the piece I cut out for the inside pocket. It is 8 1/2″ tall and 16″ wide. Then I folded it in half with the map facing outwards and folded in the open edges by one inch, and then over itself again by another inch. That double fold will ensure that the contents of the pocket won’t slide out.

So the folded pocket is 8 1/2″ tall and 6″ wide, a good fit for the inside of the folder.

On the inside left cover we are going to have a space to store a passport, as well as a stash of scrap note paper for writing things down.

I cut the scrap paper to be all the same size and a proportional fit for the folder, 3″ x 5″.  A passport is 3 1/2″ x 5″, so the lengths matched.

Originally, I was going to construct all these slots and pockets by cutting slits in the structure of the folder cover and inserting paper pockets inside. But then I changed my mind. I decided it would cut down on bulk, streamline and strengthen the design, and make things easier to see if I used the contact paper itself to make the pockets I needed. Then the clear nature of the plastic would mean you could see your stuff, as well as the details of the map underneath it. It makes things a little trickier to put together but I think the end result is less bulky and complicated.

Now for the contact paper.  This is the stuff they use to cover shelves and things.  You can pick it up at any hardware store.  Because I don’t have a car and Newfoundlanders don’t like their contact paper to be clear, I had to get mine online.  But it’s a common thing.

First we do the inside cover.  Cut a piece of contact paper the exact size of the inside cover (18″ x 9 1/2″).  Before you take off the adhesive backing, we’re going to plan out where all our slots go and how we’re going to put them together.  Please note here that I totally planned out my design backwards, and in the end had to change the way that the document folder opened.  So make sure you remember that the design you put on your contact paper will be reversed when you stick it down onto the map.

For the inside left cover, with the note pages and the passport, …

For the inside right cover, with the slots for receipts and such, we’re going to do more or less the same thing, except these slots are going to overlap, so sticking things gets a little complicated …

So then I cut slashes in the contact paper where I wanted documents to stick through.

Then I carefully cut through just the backing paper to peel away areas I wanted exposed.

Then I cut another piece of contact paper to fit on that exposed piece.

And stuck it down.

Now that’s going to form the basis of your pocket. But we need another piece of contact paper on the inside, to go against the map. So I cut out a bit more of the contact backing sheet, then cut a larger piece of contact paper and placed it, sticky side up, on top of that, so when I laid it all out it would adhere to the map.

The slots were a bit trickier, because I had to go through the same process as for the above pockets, but I also had to remember that they overlapped, which meant I had to start with the bottom one first.

It took a while. You can’t really see all the individual layers here, but just know that it’s four separate pockets.

Then I oh-so-carefully stuck it down on the inside cover. You can see it here, with pieces of paper in the little slots, to show you how it goes. And yes, it’s totally backwards.

Onward.  Let’s put together the inside pouch.

Cut the contact paper to be  8 3/4″ wide and  18″ long.  The extra 1/8″ on the width will leave the contact paper adhering to itself.  The extra 1″ on either side will fold over the top edges of the pouch, protecting them.

Carefully adhere the contact paper to the pouch, making sure the edges line up and fold down the ends over the opening to protect the paper inside.

I used red embroidery floss, which I waxed, to sew up the outside edges of the pouch.  I liked the colour contrast with the blue of the water.

I cut some squares out of adhesive velcro and stuck them to the second fold of the pouch so it would stay closed.

Then I sewed the pouch onto the inside of the cover.  You could leave this until last, but I didn’t want my stitches to show on the outside.

That means that our next step is to stick the two cover pieces together. You don’t really need glue, or a lot of it, just something to stick them together so they’re not sliding all over the place while you’re applying contact paper to the whole thing.  I used a few pieces of double-sided tape, to avoid wrinkles.  The thing is wrinkly enough.

Cut the outside contact sheet larger on all sides by 1/2″ (so, 19″ x 10 1/2″). Lay the cover piece in the centre of the contact sheet. Mitre and trim the corners as you fold it over to protect the edges.  My original plan was to border the edges with bias binding and sew it all around but I changed my mind.  I like the clear fold-over of the contact paper better. Then you just have to stick on some more velcro pieces to keep the folder closed and you’re all set.

Distractions: Easy Finger Paints

It’s Christmas Eve.  If you have small children, I’m sure your nerves are frayed with their over-excitement.  We’re having enough trouble dealing with just Rusty today, and he’s over thirty.

Why not whip up this quick distraction tool (from Easie Peasie, what a great name) for the young (and old) to keep them busy for a while.  It’s worth the mess, I think.

In a small saucepan, combine 3 tablespoons sugar, 1/2 teaspoon salt, 1/2 cup corn starch, and 2 cups water.

Heat, whisking often, until the mixture starts to thicken.  It happens all at once, so make sure you’re paying attention.

BAM.

If you keep going it will turn into plastic, so make sure it’s still stir-able when you take it off the heat.

Remove from the heat and pour it into individual containers.

Use food colouring to create the desired colours.

Stir those colours in well.  Make sure you scrape the bottom and sides to get it all mixed in.

I went with the classic rainbow.

Keep the paints sealed and out of direct sunlight.  Give them a bit of a stir before using, because there will be a bit of a dry skin on top.

When I was young my dad refinished our back room, where the laundry machines were, and the door to the backyard.  While it was empty, my mother chucked in a huge roll of craft paper and a pile of finger paints and I would spend hours back there, making a mess.  I’m handing these (along with a roll of craft paper) over to the Incredibly Little Hulk and Il Principe when they get back from Kansas so I’m sure I will be soon seeing some very painty little boys.

Make Your Own Playdough!

We spent Thanksgiving with Kª and Kº downstairs.  Il Principe, the Incredibly Little Hulk, and twin girls were also in attendance.  I wasn’t allowed to bring any food with me, but I thought I’d bring something to keep the kids occupied at least: playdough!

This stuff is so easy to make that you can customize it in a second.

In a decent-sized pot, mix together 2 cups flour, 2 cups warm water, 1 cup salt, 2 tablespoons vegetable oil, and 1 tablespoon cream of tartar.

I replaced a few tablespoons of the warm water with rose water and added a few drops of orange essential oil to the vegetable oil (I actually used almond oil, because it’s a better scent carrier than olive or canola).

Cook that on low heat, stirring often, and the mixture will begin to form the consistency of mashed potatoes.

Keep stirring.

When it starts to smooth out and pull away from the sides in order to clump in the middle, then you’re done. Test it with your fingers to see how sticky it is. If it’s still coming off on your fingers, keep cooking.

Pull out the dough and plop it on a piece of waxed paper until it’s cool enough to handle, which won’t be very long.

Then pull on a pair of protective gloves and separate the playdough into balls for colouring.

Add a few drops of food colouring to each ball and knead it in until the colour is even.

Once the colour is mixed in you won’t need gloves anymore.  And if you’re not planning on colouring your dough, make sure to knead it for a while anyway, just to get the gluten going.

I made four different colours.

Then, obviously, you play with it.

When you’re ready to store it, seal it in an airtight container or wrap it tightly in plastic wrap.  If it starts to dry out you can add a few more drops of water and knead that in; conversely, if it starts to get soggy due to humidity, you can always heat it again to get that water out.