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1  COOKING / Recipes and Cooking Tips / Shaved Carrot Salad on: February 07, 2012 11:40:09 AM
The method for this is so simple but produces such a gorgeous salad.

With a mandolin or hand peeler, peel 4 carrots wafer thin. Place in a small mixing bowl and toss with a heavy pinch of salt.
For the plate pictured above, I also tossed in one medium clove of garlic that I also sliced.
Cover the bowl and let it rest in the fridge for a half hour.
Drain the water out (would make a fantastic liquid addition to a pan sauce.)
Squeeze the bunch of as much liquid as possible. You'll want to gently toss in order to loosen the strands up.
Plate over top of a small bed of greens topped off with some sliced green onions. Add some small additions to your liking.
Other addition ideas:

Drained, rinsed, canned tuna
crumbled firm tofu
chopped canned olives (salty and acid...great for carrots) or fresh olives if you are serving with a vinaigrette such as the one above
Cherry tomatoes
Freshly shaved Parmesan cheese

You can also dress this with just about any dressing you desire, I'm just a fan of acidity with carrots and the color it brings to the plate. I made one with ranch and fresh croutons that jut did not sit as well with me.

Thanks for looking.
2  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: General / New 550 paracord bracelet on: January 22, 2012 12:06:23 PM
I had posted my first one of these a while ago and it seemed a good deal of people found it interesting so I thought I would come back through and share my newest one.
The first one can be found here:


The major differences in this one compared to my last one is the multiple colors (obviously), this one is dual layered. (did the first set of knots and then continued over that with another layer back up to my starting point), and I also used a carabiner as a buckle device. It makes a little more sense with this sort of project. While it may not be built for climbing, in a moment when you may need to lower or raise something in which the cord would be deployed, I see it as a necessary tool

now for the photos

thanks for looking
3  COOKING / Recipes and Cooking Tips / Classic Grog..for adults on: January 03, 2012 05:55:27 PM
It randomly got REALLY cold in Pennsylvania and I was in super need of something to warm my body....and my soul. Straight coffee was not helping, nor was tea so I turned to the only other option that made sense; my liquor cabinet.
Once open, the logical choice was rum but I wanted something slightly warm, but this tends to do strange things to the taste of liquor by itself. Started looking at my cookbooks trying to figure out what to do when I spotted a very old sea port based cookbook that had just what I wanted....GROG. Grog was traditionally made with British tea due to spice trade on those very ports which becomes the bases and brings in more flavors and allows one to enjoy with the ability to still stand up afterwords. So here is my recipe that I came up with after the research from those recipes in that book.

8oz freshly brewed English Tea
1/8c dark spiced rum
1 slices of orange
1 tsp sugar
1/2tsp lemon juice
cinnamon stick (optional)
orange peel garnish (optional)

Place Sugar in the bottom of a coffee mug, add the orange over top of it. Poor in Hot tea to dissolve the sugar. Add the rum. Mix in the lemon juice. Add garnishes and enjoy. Simple as that.

please note: this drink obviously contains alcohol. I do not support the consumption of such products by minors. Please enjoy responsibly.  Wink Grin
thanks for looking. *goomba*
4  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: General / First 550 Paracord project on: November 21, 2011 12:49:06 AM
First a little backstory.....
While browsing a video game related online store, I found these very nice looking bracelets, after some research and realizing the practicality of such an item, I needed one but without paying 20 bucks for something I could do for 5 and my spare time. After browsing a great deal of websites and 4 days of attempting a Cobra Weave, I finally got it figured out. (yeah, I'm terrible at following directions so it took me a while.) I must say that I am thrilled with the outcome and for sure will be doing a great deal more paracord work...next up, a full belt.

Also in this research of how to make this, I generally learned a lot about survival techniques, survivalist culture and the DIY involved. (can I  get a "YAY!!!" for manly feeling crafts?)

Thanks for taking a look.
5  ORGANIZED CRAFT SWAPS / New Swap Theme Ideas / Classic TMNT Swap? on: October 19, 2011 06:45:16 AM
Been trying to find myself a swap to jump in to haven't really found one that got me all excited and jazz so I figured I'd pitch an idea....

Classic Turtles swap )87-96?
Would need to find someone to organize due to this being my first though
6  COOKING / Recipes and Cooking Tips / Soda ( Pop ) Project on: October 19, 2011 12:21:48 AM
I'm a root beer critic....erm...snob and I've been having a hard time finding those beers that rate high on my list so i've been pondering this project for a while now and finally just decided to do it.
As of right now, the bottles seen below are sitting in a corner of my kitchen fermenting..what's in em?

well, a mess of ingredients currently but the basics are, yeast,some sort of sweetener made with at least half white sugar (will change to raw once I have a recipe down), root beer extract, fileted water.
I also have plans to be busting out two different ginger ales and an organic/ natural orange soda

The whole process takes roughly 3-5 days in which I plan to give you guys updates through the process.
As I am posting this, I am into day 2 and 2 bottles are firming up. 2 remained fully soft...I then realized the caps could have been sealed tighter...so hopefully that fixes it.
7  COOKING / Dessert / Pumpkin Cheesecake and a pumpkin latte(ish) on: October 14, 2011 05:15:06 PM
Hey guys, october for me means one thing....pumpkins. I'm working on packing my freezer with pumpkin puree for the winter. Here are my first two favorites of the season. (pumpkin bread is great and all and was actually made before these...but didn't bring me as much joy from a creative side)

First up, the Cheesecake.

I'm very pleased with how it came out, nothing was over powering, it all came together decently easy, and is something I feel is low key enough for a basic treat but classy enough for guests...and to make people like myself feel like we could be a pastry chef (but not really)
The recipe can be picked up at my blog.

Next up is the latte(ish)
I say "ish" out of the simple fact that I did not take the usual measuring practices for a latte into consideration.

Here is the recipe for this...
1 cup pumpkin puree
1 1/2 cups milk
1 tsp pumpkin pie spice
hot coffee (pretty vital part dont you think?)
whipped cream (optional but recommended on such drinks)
cinnamon for garnish

In a small sauce pan drop in the pumpkin puree and heat over medium low heat just until it starts to bubble. Slowly whisk in the milk. Add the pumpkin pie spice and whisk well to combine.
I highly recommend filtering through a sieve. My homemade puree still had a good amount of pulp
Fill your coffee cup half full of coffee, add enough to bring the level up 1/4 (or more if you wanted)
Top off with whipped cream and a dusting of cinnamon.

Yield: When using 1/4 displacement, I can easily get six cups from this mix.
If you only care for one or two, put the rest in your fridge, and reheat over low heat or in your microwave.

as always..the recipe can also be found at the blog.

thanks for your time.
8  COOKING / Recipes and Cooking Tips / mmmm pretzel on: October 08, 2011 09:39:13 PM
I'm seriously lacking in keeping up with my blog...I really was hoping to have this posted on it and on craftster a while back...but in all honesty, I'd pick being in the kitchen over being on the computer any day.

Any who, I have a pretzel recipe for you folks in which I am very much proud of. Also, those of you who frequent my posts on here... feel free to bookmark the blog for the recipes that go up there but not here....if that ever happens. Wink


9  COOKING / Vegetarian / Vegan / ravioli and roasted red pepper sauce on: September 28, 2011 09:01:14 PM
I'm pretty pumped to bring you guys this recipe despite my poor quality photos on this one.
the full details and story behind it can be found at my blog...


12 ounces roasted red peppers (about 2 large red peppers)
3 cloves garlic minced
1 small onion diced
1/4 cup cream
olive oil
Parmesan cheese
fresh oregano

1 pound 3 cheese ravioli (yes I buy mine for projects like this)

Start by loading the roasted red peppers into a blender. Blend them until the mixture is decently smooth. It should look like a bright tomato sauce.
In a medium sauce pan add enough oil to coat the bottom and heat over medium low heat.
Add the onion and the garlic and saute until the onions are translucent.
Drop in the pureed peppers and allow to come to a simmer stirring often.
Slowly pour in the cream while stirring. Bring back to a simmer.
At this point, I took my stick blender to it and smoothed out even the little bit of onion that was there to make a smooth sauce but its not necessary at all.

Cook ravioli according to package.
Drain and add to the sauce. Folk the pasta into the sauce until well coated. Top off with shaved paramsen and fresh oreganoMy store is terrible about always having the same cheese in stock so I havent had a block of parm. for a while.

thanks for your time.
10  COOKING / Recipes and Cooking Tips / Tomato Basil Bisque on: September 16, 2011 11:03:00 AM
I really wanted to cook something before having to go to work all night..even more so, I wanted to cook for the SO before I had to go to work for once...it's something I don't do as much due to my job. It's also stupid cold outside right now for some reason so I really wanted soup. So basically, I busted this out with what I had on hand and ready to go. I wrote everything down as I went just encase it was spot on....well, it was.
I served this with a grilled cheese on the side and it truly was perfect.

you can get the recipe at my very slowly moving blog.
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