Monday, August 8, 2016

What they said

I've been away from the blog, I've done some amazing projects I will be posting soon!

Im so sorry, I've been a busy bee with a crazy work schedule. So here's a card, I made for a co-worker birthday, I really love this critters.
I went with a monochromatic look, and added color to the hillside instead.

Bazzil Heavy Cardstock in white
Simon Says Stamp Yellow Cardstock
Mama Elephant Stamp Set
Wink of Stella Clear Glitter Brush Pen
Memento Tuxedo Black Ink

Monday, June 20, 2016

HandmadeQT: Sandals

Here's what I'm workingon at the moment. It's a pair of toddler-sized sandals with double soles for reinforcement. I'm constantly on the go, my little one doesn't like shoes at all. So makin these soup with be easier to strap on. I'm thinking of adoing velcro to the strap once I figure out to get to stay on yarn. If not a button will work too. The finished product will be up this week!

Friday, June 17, 2016

FoodQT : Pho Bo Updated Version

Lately, everyone is my house has been sick. We all love going to the noodle house to pick up this cure-all soup. But, after time, it can get expensive, especially if you're eating soup more than twice a week. But, this soup has helped clear sinsus and help my sickies get better.

After doing some research and politely asking our Vietnamese  friends, possibly the family secret recipes. The trademark of any good soup that makes PHÓ so great, is a clear broth. I have made PHÓ BO (Bo is beef in vietnamese ) about 15 times. Each time getting better and better. My noodles are cooked perfect, the soup is made delicious and the consistency of any respectable PHÓ noodle soup. Simple ingredients, cheap meats, and deliciousness! Enjoy!

Supplies :

For condiments:
Green onions (chopped thinly)
White onions blanched in ice water
Hoisin sauce
Sriracha Hot Sauce
Sliced Jalapeños
Bean Sprouts
Thai Mint

For Soup:
2 stock pots of water on at boil
Beef Shanks, I used 6-7 for a family of 5
Small piece of ginger shaved peel
PHÓ Soup Consomme Cube
PHÓ Spices Package
1 onion, sliced in half charred
2 cloves of garlic charred
1 palm sugar or 4 Tablespoons of regular white sugar
2 laddles, one for skimming Dat and other for serving

1. I went to Vien Dong (a vietnamese market) and picked up all these items. I toasted spices for about 1-2 mimutes, making sure to keep spices moving in a small skillet pan. I did the same for onion and garlic.

2. In a main stock pot, I dropped consomme, sugar, salt, onion, and garlic.

3. In second pot, I parboiled meat  only for 20 minutes to get impurities out, strain, and wash them over cold water.

4. I put spices in a muslin pouch, tied and dropped into main stock pot. You can now discard water in 2nd pot and clean it.

5. I cook broth cook for about 4-5 hours, without any meat. Then, when serving time is approaching, I will drop meat into pot and cook for another 2-3 hours to make sure all bones are cooked and there's good flavor.

6. I keep skimming the fat off the main pot, until the broth is mostly clear. NO ONE wants a bowl of greasy PHÓ.

7. I take shanks out, let cool for a couple minutes, then take all meat off bones to use for soup. Take out onion, garlic, ginger, and spice package out of soup, discard.

8. You can also purchase paper-thin cut of eye round meat. You can cook in main pot using strainer. Takes a 1-2 minutes in broth or leave it raw and the hot temperature of broth will cook it in your bowl. Large bowls are preferred.

9. Serve rice noodles to soft, not mushy consistency.  Add meats, onions, cliantro, bean sprouts, and mint. Add broth, sriracha,  and hoisin sauce. Enjoy with chopsticks and a thick soup spoon!

Tuesday, June 14, 2016

FoodQT: Fresh Rice Noodles

Rice Noodles are delicious, when prepared correctly. There's are many thickness available, both fresh and dry packages. I'm usually making Pho (a Vietnamese soup) I grab a big family pack of fresh noodles at my local Vien Dong store.

Supplies :
Package of fresh noodles or dry noodles whatever thickness 
A big stock pot of boiling water 
1 strainer or colander  (large)
Cold water 

1. Make sure you have a rolling boil in a stock. 

2. Add a personalized amount of noodles into pot. 

3. Cook from 1-2 minutes for fresh or up to 3 minutes for dry. You may have to adjust tome, due to consistency of noodle.

4. Check noodles. Place in colander, run under cold water, strain for a minute. You can squeeze noodle water out, as well.

5. Prepare noodles for soup or main dishes to your liking.

Monday, June 13, 2016

HandmadeQT : Colors of the Wind

Here's some Disney inspired baby sets I'm working on as part of a series of doing. The patterns arepatterns are freehanded and are so adorable! I'm hoping to post pics soon!

Friday, June 10, 2016

HandmadeQT : Grad Photo Frames

Kinder graduation is here! What way to celebrate then with photo frames.  I donated frames for my son's graduation. I constructed them using Foam Poster boards for the dollar store. What a cool theme, Dr.Seuss and School Colors.

Wednesday, June 8, 2016

Kinder Grad Lollipop (boy)

Here's a boy version of Hello Graduate Bunny Lolli. I made this one for my son. I would have like to find a grad cap or construct one, but I didn't have time. He loved the tie on the bunny!

Supplies :
Simon Says Stamp Heavy White Cardstock
Mama Elephant Some Bunny Stamp set
Mama Elephant Creative Cuts Coordinating die
Distress Ink in Salty Ocean
Distress ink in peacock feathers
Water Mister
Copic Markers
3M Foam Tape
Strathmore Colored Pens