A Magic Christmas Eve

Happy Christmas Eve everyone! I wish you all the best and the happiest of the holiday season.

Everybody knows one. There’s at least one in every family. Sometimes there are several.

I’m talking about Harry Potter fans. Yes, those people.

I found this amazing tutorial on DeviantArt to make Harry Potter-inspired wands a couple years ago and I’ve been saving it for that special someone in my family.

Items you will most def need: chopsticks. I have six of the normal kind you get in fast food restaurants, and then a set of cooking chopsticks, because some wands are longer than others, after all.

You will also need a hot glue gun and appropriate hot glue sticks. Kind of key. You’re going to use a lot of glue for these so be prepared!

Optional are beads. Plastic, wooden, whatever. Doesn’t matter what colour. I also added some string. Because I like string.

Then I sat myself down with one of her favourite television shows to inspire me and I got to work (I probably should have watched Harry Potter but I’m on season two on Netflix and things are really starting to get good!).

From here what you do is pretty much up to you. I glued on some of the larger beads at the butt end of the wand as kind of a backstop.

And one on the tip as sort of an extender.

Then I added some texture and filler with glue.

Twirly whirly.

On this one I went with some string and some small beads.

Here I let the glue and gravity do their thing. If you use the high setting on your glue gun the glue will stay liquid for longer.

You can roll almost-cold glue between your hands to shape it but I tend to burn myself so I didn’t do that. I just let the glue cool unadulterated.

Now you can paint! I used craft paint, in a few different shades of brown. I painted the tips of the wands a darker brown, almost black, because I figure if they’re shooting sparks all the time they might get a little singed, right? I also added bits of silver here and there.

After the paint dried I coated each with a liberal layer of gloss Mod Podge and let that dry overnight. Any other form of sealant would work well – but you should definitely seal them with something because craft paint will just scratch right off hot glue.

Pretty fancy, no?

I’m not sure what she’s going to do with EIGHT MAGIC WANDS but that’s really not the point of this whole exercise, is it?

Wingin’ it Wednesday: Comfort Ramen

The week before we left for Vancouver, the Pie, poor thing, got tonsillitis.  After the fever went down and he’d rested a bit (read: slept all day and all night for two days), he still had a raging sore throat and came home from the doctor’s with an enormous jar of amoxycillin pills (sorry folks, when you’re grown up, they don’t give you the banana-flavoured liquid anymore).

To tempt his appetite (hard to be hungry when every swallow is like eating razors), I made him all sorts of his favourite soft foods, and this was one of them.  Ramen is the sort of thing we eat when one of us is out for the evening and the other doesn’t want to be bothered with really cooking.

Of course, the ramen as it comes in packages with salty broth and dried noodles cooked in coconut or palm kernel oil is an unhealthy choice, and I haven’t yet learned to make it from scratch.  So we try to add a few things to it in the hopes that it will be nutritionally redeemed — somewhat.

This means that there’s a bit of prep work involved in making what is normally an almost instant meal, but it’s totally worth it.  Just remember that any vegetable or meat or anything you put in the ramen must be fully cooked or sliced super dooper thin, because it will only be in the boiling water for a very short time.

Accordingly, tonight I thinly sliced up a small onion, an Italian sausage, and about six mushrooms.

I’m trying to get more protein in small packages into the Pie’s stomach (when you’re a large man and you’re barely eating, you tend to get very tired), so I’m also adding two eggs to this mix.  Beat those up and let them wait in a bowl until you’re ready.  Other things that work well in ramen are things like thinly sliced roast beef, green onions, pre-cooked baby shrimp, chopped hard-boiled eggs, red peppers, alfalfa sprouts, spinach … anything small, pretty much, will work.

So the first thing I do when cooking packaged ramen is I measure the water into a pot and I add the powdered broth.  I like to give it a chance to simmer a bit.  I also add a healthy dollop of minced garlic.

When the water is boiling, I slide in the blocks of noodles and cook them for about a minute.

Then I pour in the vegetables and sausage and give them a stir (cooking chopsticks are very handy here, but a regular pasta spoon will work as well), and let that cook for another minute.

Then carefully pour your egg in, in a thin stream, so it cooks and forms strings on the surface of the soup.  Give that a stir as well, and then you’re ready to serve.

Garnish with fresh herbs if you like, or chili flakes or whatever floats your boat.  Smooth and simple!