The Joy of Journaling

Happy New Year and happy new journals!

I know that I'm not the only one with a deep obsession with notebooks and journals. Many of you are, too. I welcome all kinds but these have been my favorite for the past few years: Moleskine, Shinola, and Leuchtturm (pronounced this way). They're a little pricier but it's a tiny luxury that I use daily and helps with my productivity as a Bullet Journal.

As you can see, I've amassed quite a number over the years:

Maybe you have notebooks, too, but are intimidated by the blank page.

Not too long ago, I joined the wise writer and artist Morgan Harper Nichols on Instagram Live where she talked about this very subject.

Morgan Haper Nichols says journals symbolize that we are present in the moment. She recommends that we set an intention when starting one (ex. fill the pages). She also says, "Remember that this is not a place for perfection but a place where I can be for the moment."

Here are her suggestions on how to fill the page:

Write down your observations (ex. I am wearing a sweater, I can hear the cars outside, I can smell my coffee).

Start a gratitude list.

Make a dream list. These are not goals (goals are for grown-ups). This list is for the 6 year old you (ex. build a lego castle, make up your own board game, try out 40 different kinds of chocolate) to keep childhood wonder alive.

Fill the page with doodles (ex. flowers, hearts, write in cursive or bubble letters). Break the rules and have fun in small ways. You don't always have to have the right words.

Here's another version of "doodling" this time using a bunch of rubber stamps and ink pads. My most cherished rubber stamps when I was a kid were these Little Twin Star stamps that I would decorate notebooks and stationery with:

via e-bay

Sigh. I wish I took better care of this. But my love for rubber stamps has not diminished. I still love collecting them for various craft projects like Bible journaling, block printing, and gift wrapping...TADA!  

I guarantee that filling a whole page is not only fun but also meditative.

Morgan Harper Nichols encourages us to journal to "Keep that sense of hope alive."

May you fill your notebooks with things that bring you joy -- today and when you look back years from now.

Thank you for stopping by and see you again next week!

Bon Voyage 2022

Hi friends!

Once again, we have reached the end of another year.

I started the year by filling a blank page with intentions, an encouraging quote, and a short list.

All throughout 2022, I did my best to fill my days (or my blank page) with shapes, colors, textures, wisdom, feelings, gratitude, small achievements, small failures, and lots of good memories.

Thank you 2022 for all your blessings!

Let's keep adding life to all the blank pages of the New Year. Let's continue to turn "blah to TADA!"

 

A Handmade Christmas Star

Merry Christmas friends!

In the Philippines, we decorate our homes with this star-shaped lantern: 

It's called a "parol" and it represents the star that led the Wise Men to Bethlehem when Jesus was born. 

These parol are placed on windows, on trees, inside shopping malls, and street lamps on main thoroughfares. Filipinos all over the world even decorate their home away from home with a parol. We may be living far away but we want to keep the Filipino Christmas spirit alive.   

Early this month I made this parol ornament.

It's made of salt dough (you can find the recipe here). I used round cookie cutters and a star-shaped cookie cutter, as well as a toothpick to make the holes. This is what it looks like after baking in a 200 degree Fahrenheit oven for 2 1/2 hours. 

Once cool, I used acrylic paint and a medium-sized paintbrush to add color.

I made tassels out of embroidery thread for the tails. I also added a hanging string.

I used a glue gun to attach the star to the "halo."

Here is my version of the parol that I can hang on my Christmas Tree or to give away as a token...TADA!

I also made a tiny version for tabletop Christmas trees or to embellish a gift...TADA!

That is how I turned some salt dough from "blah to TADA!"

May you all have a heartwarming holiday!

A Snack and a Craft : Christmas Trees

Hello guys!

'Tis the season for Christmas trees and this is the cookie cutter I chose when I made shortbread cookies:

ROSEMARY SHORTBREAD

from the FLOUR Cookbook by Joanne Chang with Christine Matheson

Makes 12 to 15 cookies

Ingredients:

1 cup (2 sticks/228 grams) unsalted butter, at room temperature

1/2 cup (110 grams) packed light brown sugar

1 egg yolk

1 teaspoon finely chopped fresh rosemary (I used thyme + zest of one lemon)

1 1/2 cups (210 grams) unbleached all-purpose flour

1/2 cup (65 grams) cornstarch

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

Procedure:

1. Using a stand mixer fitted with the paddle attachment (or handheld 

mixer or a wooden spoon), cream the butter on medium speed for 

about 2 minutes, or until light and pale. (This step will take 3 to 4 

minutes if using a handheld mixer and about 5 minutes if using a spoon.)

Add the sugar and beat on medium speed for 3 to 4 minutes, or until 

light and fluffy. Stop the mixer a few times and use the rubber spatula to

scrape the sides and bottom of the bowl and the paddle to release any 

clinging butter or sugar. On low speed, add the egg yolk and rosemary (in 

my case: thyme and lemon zest) and beat for about 1 minute, or until

thoroughly combined.

2. In a small bowl, sift together the flour, cornstarch, salt, and baking 

powder. On low speed, slowly add the flour mixture to the butter-sugar

mixture and then mix just until the flour mixture is totally incorporated

and the dough is evenly mixed. Stop the mixer several times to scrape the

bowl and the paddle to free any trapped flour mixture.

3. Scrape the dough onto a piece of plastic wrap, and wrap the dough in

the plastic wrap, pressing down to form a disk about 8 inches in diameter

and 1 inch thick. Refrigerate the dough for about 20 minutes, or until it is 

firm enough to roll out.

4. Position the rack in the center of the oven, and heat the oven to 

325 degrees F.

5. On a floured work surface, roll out the dough into a rectangle about

12 inches by 10 inches and 1/4 inch thick. Using a sharp knife, cut the 

dough into 12 to 15 uniform pieces -- rectangles, triangles, or cookie-

cutter shapes -- and arrange them on a baking sheet, spacing them about

2 inches apart. (At this point, the cookies can be tightly wrapped and

frozen for up to 2 weeks. Bake as directed directly from the freezer. You

may need to add a few minutes to the baking time.)

6. Bake for 18 to 20 minute, or until the cookies are medium to golden

brown all the way through. Let cool on the baking sheet on a wire rack

for 15 to 20 minutes, then transfer to a wire rack to cool completely.

7. The cookies can be stored in an airtight container at room temperature

for up to 4 days.

When making cookies, I usually spread out the work in two days. On Day 1, I make the dough and I let it chill overnight (this also helps develop the flavor) and on Day 2, I cut and bake.

Here's what the shortbread looks like after baking. I packaged them in tins containing other treats for my Food52 Holiday Food Swap a few years back...TADA!

*****

Now that we have a snack ready, what about a craft idea?

Sometimes I like to go out to the shops to search for inspiration. I love these cute tabletop trees made from chunky yarn and wooden stars!

Here's another version that look like forest trees. We can make something similar using cardboard shaped into a cone. Twirl yarn to cover the cone and attach in place with hot glue. Then you can leave it as is or decorate with beads, bells, and battery-operated lights...TADA! 

As you can see, the Christmas trees in your home don't have to be tall or look like pine. Think outside the box and turn "blah to TADA!"

  

Salt Dough Ornaments: A Peace Dove

It's so nice of you to drop by today!

I love to create with salt dough. It's crafting clay made with all purpose flour, salt, and water. When the dough is made, transform it into your desired shapes and bake it in the oven so it hardens. Once cool, you can paint the shapes and add embellishments.

This photo shows the basic proportions. I've used salt dough many times to make earrings, a floral frog, gift pendants, monogram bowls, and even decorations for my wreath.

The holidays are right around the corner, I thought it fitting to make a salt dough Christmas tree ornament. Let me show you how. 

I roll out a handful of salt dough to about 1/4 inch thickness.

I used a cookie cutter shaped like a dove for some "peace" vibes. But you can use whatever cookie cutter you like. Use the end of a paint brush to add an eye and another to insert twine later on. 

Notice that I used a silicone baking liner (you can use parchment paper) on top of an inverted baking tray (so the rims don't get in the way when using the rolling pin).  This is where I rolled and gently cut the shapes. Salt dough is soft and malleable so moving it from one surface to another can alter the shape. Best to do everything on a single surface. The silicone baking liner or parchment paper also keeps the salt dough from sticking to the baking tray.

Once you've cut the shapes, space them out a few inches apart. Bake them in a preheated 200 degree Fahrenheit oven for two to three hours. The bigger the shape, the longer it will take to dry in the oven.

It will look like a hard cookie after baking. Let it cool for about an hour.

Then we're ready to paint! I'm trying out this technique of mixing acrylic paint and a little bit of baking powder to get a terra cotta finish.  

Paint this mixture on the salt dough ornament. I did about three coats, allowing it to dry in between each new layer. It does end up with a matte finish and a bit of grainy texture. Maybe I'll add more baking powder to the paint next time.

Just add some twine through one hole and make a knot. This will be our hanging device. And just like that, we have a simple ornament...TADA!

Give it another look by adding a bolder ribbon and some brush lettering.

Write down some wishes for the holidays or the names of the members of the family (pets included).

And that is how I turned some salt dough from blah to TADA!

What kinds of crafts do you like making for the holidays? Let me know!

A Wreath with Pine Cones

It's finally December!

A wreath on the front door is always a welcome sight at Christmas time.

Over the years, I've turned a plain, store-bought wreath from blah to TADA!

This one had a candy theme made with salt-dough ornaments. 

And this one looks a little more grown-up.

But the more I looked at the wreath, the more I thought, "This needs something more."

I found these pine cones on the side walk. I just love how nature gives me crafting materials for free!

Have you ever picked up a pine cone? It smells of glorious pine trees but is sticky with sap.

So I cleaned the pine cones by soaking them in a basin of warm water and a cup of distilled vinegar for a few hours.  Then I removed any remaining sap by scrubbing them off with an old toothbrush. I left the pine cones to dry overnight on a bed of scrap paper.  

There was still some sap residue that I couldn't get rid of. As long as the pine cones were no longer sticky and they were free of dirt and possible bugs, I was okay with that. 

I used wire to attach the pine cones to my wreath.

I worked in odd numbers. 

And tucked them all around the wreath.

And here is the new and improved holiday wreath. TADA!

I hope this has gotten you in the mood to decorate for this festive season. Before you go out and buy, why not try D.I.Y? Use what you have and turn them from "blah to TADA!"

French Silk Pie and a Pie Server

Hey! Hey! 

Today, we're making something to eat and something to give as a hostess gift. 

The recipe is from the book "Magnolia Table" Volume 2 by Joanna Gaines of the "Fixer Upper" TV series and Magnolia brand. I first made it during the pandemic and I've included it my repertoire of desserts. It's this delectable and easy to make French Silk Pie: 

French Silk Pie
from the book Magnolia Table Volume 2 by Joanna Gaines
Makes one 9-inch pie or tart

Ingredients:
2/3 cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
1/3 cup (2/3 stick) unsalted butter, at room temperature
2/3 cup heavy cream
1/4 cup powdered sugar
1 prebaked 9-inch pie crust (Chocolate Cookie Crust; recipe follows)
Whipped cream and shaved dark chocolate (optional), for garnish

Procedure:
1. In a small saucepan, whisk together the granulated sugar and eggs
    until well blended. Cook over low heat, whisking constantly, until
    the mixture reaches 160 degrees F and coats the back of a metal spoon.
    Remove from the heat. Add the chocolate and vanilla and stir until
    smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on
    medium-high speed until light and fluffy. Add the cooled chocolate
    mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it
    begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on
    low speed, then gradually return to medium-high until stiff peaks form.
    Fold into the chocolate mixture.
4. Pour into the prebaked pie crust. Refrigerate until well chilled, at least
    4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4 to 5 days.

Chocolate Cookie Crust
5 ounces chocolate wafers
1/4 cup sugar
8 tablespoons (1 stick) butter, melted

1. Preheat the oven to 350 degrees F.
2. Pulse the wafers on low in a food processor until they are the
    consistency of sand. Add the sugar and melted butter and mix well.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
    Bake 8 minutes.
4. Let cool 20 minutes before filling.

This French Silk Pie is not too sweet yet it's a satisfying dessert. Sometimes I serve it topped with granola, chopped walnuts, or chocolate chips for added crunch.

When there are desserts like pie and cake for sharing, this serving utensil should likewise be invited to the party. It's too bad that not everyone owns one. So I thought, this pie server makes a nice hostess gift or thank you token. Most kitchen stores carry them and they're not expensive at all. This one didn't come with a box. Not to worry, I'll make my own packaging.

I'm using some tea-stained fabric. If you're interested, you can find a tea-staining tutorial here. The fabric comes out with a faint antique look after it dries.

I folded the fabric in thirds and connected the two edges together on the sewing machine. I left the top open.

The pie server should fit inside this fabric pouch. 

I'm using an ink pad and stamps to decorate the fabric pouch. Fabric markers are also another option. 

I spelled out "sweetie pie" as a hint of what's inside. And of course the person getting this is a sweetie pie, too.

Here is my handmade fabric pouch all dressed up.

Put in the pie server.

Then decorate with some twine or ribbon. That is how I turned some fabric from "blah to TADA!"

This is ready to be presented to the host of your next party. Why not make him or her a pie together with this gift. That would be extra TADA! 

I wish you all a sweet week ahead and please subscribe here if you'd like my future blog posts right in your inbox.