Comfort food, ch. 3: Oatmeal Turners

Ok, so I know oatmeal isn’t exciting. And I know a lot of people could careless. But let me put this out there: I freakin’ love oatmeal. Yes, I am a living on the edge wild child for the fibre treat. I love hot porridge, I love oatmeal skin products, I love the way it feels to sift through a bag of oats with my hands, and I love to fucking destroy a plate of oatmeal cookies.

The oatmeal cookie and all it’s simplistic glory calls to the Midwestern genetics in me that my mom has worked so tirelessly to destroy (but somethings can’t be helped; this love of sweat pants and trashy TV didn’t evolve on its own, Mom). They’re filling, but not too sweet, so you can eat about a million of them before you feel sick. And, you can convince yourself that since it’s oatmeal, butter, and brown sugar, you’re basically eating a bowl of oatmeal. That makes them a breakfast food. Aw yeah. But more than that, oatmeal cookies remind me of dad’s mom, Gramma.

My Gramma Turner was known for a few things: her incredible piano skillz (she had her Master’s Degree in Piano Performance and owned two black Steinway baby grand pianos and a room FULL of sheet music), her swift intelligence, her quilting talent, her art and calligraphy, buying us amazing toys and “forcing” us to do crafts (damnit I wish somone would force me to do crafts now); but she was not known for her cooking. I can’t blame her, she was born and raised in the mid-west, famous for Mayonaise and meatloaf. But these cookies. They made me say gat-damn. 

She had this recipe that just killed. I’ve never had a cookie that tastes like my Gramma’s cookies. They were basic oatmeal cookies, but they were white — which is weird. And they had this taste to them that I’ve never been able to replicate. It was like a raw cookie dough taste, rich, savory, but fully baked. It was plain, but it was haunting.

I couldn’t get enough of them. And whenever we’d visit, she’d always make a batch just for me, and keep them in a big, round, blue tin on the top of the fridge. She’d only let me have two at a time, and it drove me crazy. And I’d get in trouble when she realized I had snuck in there and eaten a handful. #worthit We have her recipe and have tried to make them a few times, but they don’t taste the same. By the time I had the interest to sit down and talk recipes with her, she was deep in the throws of dementia. And then she passed away. Whatever secret ingredient or method she had, she kept a secret.

Enter: Oatmeal Turners.

They’re a hybrid of my Gramma’s cookies, and my mom’s Exceptionally Badass Oatmeal Cookies. They’re fluffy, soft, rich, delicious little oatmeal bites, and they’re the closest cookies I’ve come to my Gramma’s. Every time I make them, it’s like a trip back in time. With one bite, I’m 7 years old, and sitting in my Gramma’s sunporch in Lexington, Kentucky, playing with our Barbie Dream House, waiting for her and my mom to go shopping so I can sneak more cookies.

So get a gallon of milk, make these cookies, and have a good time. You won’t regret it. Fun fact: I’ve also made these Vegan for my plant-friendly pals by using unbleached sugar, and swapping the eggs for Arrow Root powder + water, and the butter for canola based margarine. And they’re still good. Like they always say, getchu a cookie that can do both.

Here’s the low down:

Cast of Players

DSCF7976 v2DSCF7973 v2DSCF7974 v2DSCF7975 v2

ACT 1

DSCF7978
Combine the butter, sugars, vanilla and almond extract
DSCF7979
In a separate bowl, mix the flour, almond meal, salt, baking soda and coconut
DSCF7980
I wisk it all together because it makes me feel fancy
DSCF7981
Cream the wet stuff, 2-3 mins
DSCF7982
beat in eggs one at a time
DSCF7984
SLOWLY mix in the dry stuff (or dump it all in at once. I’m not here to tell you how to live your life. It just depends on how much you like cleaning up flour bombs.) Also, scrape scrape scrape to make sure the flour mix is well incorperated.
DSCF7985
The best part of baking is licking cleaning the beaters.

ACT II

DSCF7986
mix in the oats
DSCF7988
realise that mixing this with a utensil is futile, and use your hands — trust me, it’s the easiest way to go about it
DSCF7989
et voila. This is also the stage where you add goodies like white chocolate chips and walnuts, but I opted for classic flavour this time
DSCF7990
using a 1/4 cup measure, make big cookie balls. I use grease paper instead of a buttered pan because it makes the bottoms come out perrrrrrfect
DSCF7991
bake em up! at 325*F//260*C
DSCF7992
I use my trusty “10 mins first” and then “3 mins more” method until they’re done

ACT III

DSCF7994
The trick is to leave them just slightly undercooked. It helps to retain the fluffy softness, and super rich flavours. After about 13 mins, the skewer should come out clean, but slightly damp. That’s when you know they’re done. They’ll be ridiculously soft, so be careful when taking them off the tray (as evidenced by that dented cookie on the left). As they cool, they come more durable.
DSCF7996
Dat bottom. The bottom should be golden brown like the top. If the cookies overbake, then they’ll become extra crunchy when they cool. Like a Nature Valley bar.
DSCF7998
Enjoy!
Oatmeal Turners by Kim Turner
Ingredients:
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all purpose flower
  • 1/2 cup almond meal
  • 1/2 cup shaved coconut
  • 2 eggs
  • 3 cups oatmeal
  • optional: 1 cup chopped pecans (or walnuts)
  • optional: 1 cup white chocolate chips
  1. combine butter, sugars, vanilla + almond, set aside.
  2. combine flour, almond meal, salt and baking soda, and set aside.
  3. cream together butter and white and brown sugars.
  4. add eggs one at a time.
  5. slowly mix in dry ingredients.
  6. slowly mix in oatmeal and coconut and other mix-ins (pecans, white chocolate chips)
  7. use 1/4 cup scoop to make balls of oatmeal dough deliciousness, and distribute them on baking sheets
  8. bake for 8-10 minutes at 325*F//260*C
  9. remove immediately from baking sheet and let cool on a wire rack.
Mom’s pro-tips:
  • you aren’t baking successfully unless you’ve dirtied up every measuring device you own.
  • pull the cookies out when they’re almost done. They’ll continue baking when you bring them out of the oven, and it maintains the soft texture/crispy edge harmony.
  • For every baking sheet you bake, you get one spoon full of raw dough to eat.
  • Therefore, use every baking sheet you own.

 

Now if you’ll excuse me, I’m about to go eat the rest of these cookies, because I had an IUD fitted today and my uterus is furious with me. But more on that later.

How do you bake oatmeal cookies? Let me know!

xo

Comfort food, ch 2: Sweet Metric System Casserole Cookies

I love cookies. Or biscuits*, as my British based, adopted homeland calls them. I love pies and desserts, but my most favourite dessert is soft, buttery, fresh baked chocolate chip cookies and creamy vanilla ice cream. /droooooool

Continue reading “Comfort food, ch 2: Sweet Metric System Casserole Cookies”

Comfort Food, ch. 1: Bolognese for Days

Comfort eating – my favourite sport. I have a few meals in my rotation for when times get tough, or when I just need that ultimate food hug. Yes, it’s unhealthy to use food as a coping mechanism. But we aren’t here to discuss my unhealthy coping mechanisms – that’s another post all together. We’re here to talk about the food that takes you to a safe space. The meals that give you an island in a sea of bullshit.

My most craved meals are almost all from childhood, and they’re almost all amazingly unhealthy – chicken enchiladas, biscuits ‘n gravy, bbq chicken with yellow rice, brisket sandwiches, french toast, I could go on in a gravy coated, cheese topped dream.

Today, though, I’m all about bolognese. Full disclosure: I love my mom’s spaghetti sauce. It’s pretty damn good and my #1 meal of all time is her baked chilli spaghetti (coming soon!) But this sauce isn’t my mom’s recipe. I happened upon this deliciousness when I was older and living out of state on my own for the first time.

My sister’s God-brother’s wife, Mandy (yes) posted this recipe she got from her friend, and claimed it was life changing. I was an Extra Super Cooking Novice (I have since become a Kinda OK Cooking Novice) and had always thought bolognese was intimidating and too advanced for me. But Mandy made it look easy. I book marked the recipe until the one random night that I was gutsy enough to try it.

Sheeeeeew – it was incredible then, and it’s incredible now. It’s even good when I forget/swapped some ingredients (read: forgot to buy the right ones). It was the first real “adult” or “more than 3 ingredients” meal I attempted, and it was a raving success. And now, it holds a special place in my rapidly clogging arteries. Joel thinks we should have it once a week.

So, here’s the low down, complete with inevitable Audrey Mayhem (see above about forgetting/swapping ingredients) –

The ingredients:

dscf5439
*aud note: I forgot to add 1/2 cup parsley. I have only ever remembered to buy it the first time I made this recipe. (Way to go, Audrey). Don’t worry, it’s not crucial.

dscf5428

dscf5432

dscf5434

dscf5438
cube that shit up – don’t skip the pancetta. It’s next level.
dscf5440
*aud note: once I was out of milk, so I used 1/2 cup of heavy cream with a spoon full of water to thin it out. It was really good
dscf5441
*aud note: I’ve used $30 wine and I’ve used $5 wine to make this – and it doesn’t make a whole lot of difference to my gutter pallet.
dscf5451
*aud note: this is a picture of pork/veal mince because it was on special for $5 and I was all “SOLD.” But let’s pretend it’s beef mince, because beef is fattier and doesn’t have that same “I killed a baby cow” taste. Also there’s no need for additional pork, because you have pancetta. Do as I say, not as I post.

 

Step 1: find some good trash TV to cook to. You’ve got some chopping to do.

dscf5429
Judge awaaaay

Step 2: cook the onions in some olive oil for 2 minutes.

dscf5443
*aud note: It’s easiest to make this in a deep sauce pan, like a dutch oven. But I’ve been making this meal for 5 years and I still don’t own a good sauce pot. I most often make it in our wok. Just make sure the pan/pot is deep, because you have a lot of ingredients to add.
dscf5444
For example, you might start browning the onions in your frying pan before you forget that you won’t be able to stir it all up without spilling out the sides so you switch to the wok.

Step 3: Add the celery, carrot, and garlic and cook for 5 minutes

dscf5447

Step 4: Pour yourself a glass of the $5 wine. Hold out hope that this is the one $5 bottle of wine that defies the odds and doesn’t taste like room-temperature, freshman year of college bad decisions.

dscf5446
*aud note: it will taste like room temperature, freshman year of college bad decisions.

Step 5. Add the pancetta and cook for 5 minutes

dscf5453
This is the best step. If only this was smell-0-vision.

Step 6: Add the beef and cook until brown

dscf5454

Step 7: Add the remaining ingredients

dscf5455

dscf5456
Joel gets really uncomfortable that there’s milk involved. To be honest, I was too the first time around. But once you go milk, you won’t go… bilk? Yeah.
dscf5458
Yum, slop!
dscf5460
Give it a big, big, stir, and watch the magic happen.

Step 8: THE HARDEST PART – let it simmer for at least 45 mins.

dscf5461
The longest 45 mins ever. I’ve eaten it after 20 mins or so, but it’s better the longer it sits. In fact, it’s even better the next day.
dscf5464
1 hour later… yessssss

Step 9: NOSH

dscf5465

 

dscf5466
We’ve tried it with a variety of pasta, and anything you want is good. I like fusilli, Joel likes linguini – you can see who won this round. We’ve also served it without pasta, open face on toasted garlic bread – choice.

This recipe makes between 5-8 servings, depending on how big your servings are. It’s wonderful, complex, creamy and savoury, and I suggest you try it tonight. Because I’m off the store for more pancetta…

Best Bolognese Ever
From M Cubed

Makes 5-8 servings

Ingredients
– olive oil
– 1 large yellow onion, diced
– 3 stalks celery, diced
– 1 carrot, diced
– 4 cloves garlic, minced
– ¼ pound pancetta, chopped
– 1 ½ pounds lean ground beef
– 1 cup dry white wine
– 1 cup whole milk
– 1 6-ounce can tomato paste
– 1 14.5-ounce can diced tomatoes, undrained
– ¼ teaspoon red pepper
– 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
– ½ cup fresh flat-leaf parsley, chopped
– 2 ½ teaspoons kosher salt
– ¼ teaspoon black pepper
– ¼ teaspoon ground nutmeg
– ¼ cup grated Parmesan (plus more for sprinklage)


Directions
1. In a Dutch oven (sigh. Or deep sauce pan, or wok, or something stove-top oriented that’s deep), over medium heat, heat the oil.
2. Cook the onion in heated oil for 2 minutes.
3. Add the celery, carrot, and garlic and cook for 5 minutes.
4. Add the pancetta and cook for 5 minutes
5. Add the beef and cook until brown
6. Add the wine and the remaining ingredients and simmer for 45 minutes or until sauce is thick.
7. Serve with fave type of pasta and top with shredded parmesan cheese.
8. For garlic bread with an extra kick – melt butter with some garlic powder and a pinch of paprika. Dip the surface of the bread in the melted butter mix, lay on a pan and toast until the edges are brown. Delish.
*I’ve been told that this sauce freezes and re-heats very well, for all you make a head types.

 

 

 

 

Caramel Cake: Behind the scenes

My last post was more about the feels inspired by the Back in the Day Bakery’s Caramel Cake with Salted Caramel Frosting than the actual process of making it, which itself was a doozy. An involved and kinda painful but ohhh so fun doozy. Also, attempting to make a cake from scratch, by yourself, and documenting it with a camera and note taking, by yourself, adds a whole new degree of difficulty and danger.

The recipe comes from the Back in the Day Bakery Made with Love cook book by Cheryl Day and Griffith Day. You can order the book here and you can find the recipe here.  But you should just do yourself a favor, and order the book. It’s full of happiness.

And without further ado, here are some behind the scenes shots!

When your butter looks like this, you're going to need a scale.
When your butter looks like this, you’re going to need a scale.
YES
YES
Sifting things! Sifting was my favorite thing to do when I was kid, and surprise, it's my favorite thing to do as an adult. I heart tools.
Sifting things! Sifting was my favorite thing to do when I was kid, and surprise, it’s my favorite thing to do as an adult. I heart tools.

DSCF1614Haha, the caramel. I read the recipe over and over, wondering how I’d get caramel just from melting sugar. After a few minutes on the stove, I was still pushing sugar around. And then, out of nowhere, it started to melt into a clear liquid.

Making caramel!
Making caramel!

And the more sugar I added, the darker the liquid got. By George, it became caramel.

Caramel!
Caramel!

It was a slow, careful process, as I had to stir it constantly, add a little bit more sugar each time, and not take my eyes off of it. I felt like a scientist.

So much f*$%ing patience.
A very serious scientist. Who cooks with sunglasses as a headband.

After all the sugar melted, I followed the recipe and took it off the heat, and immediately, but slowly, added the cream. And I thought the caramel was going to explode! It instantly reared up, all the caramel seized and it smelled like someone had a wet dairy fart in the kitchen. Something tells me that my definition of “room temperature” cream and science’s definition of “room temperature” cream are different.

Ugh, dairy bomb.
Ugh, dairy bomb.

I’d have a picture of the 40 minutes me stirring/whisking/swearing at the caramel, trying to get it to melt back down, but I decided to spare the internet. This where I burned my fingers, made a huge mess, and started to wonder if it was too late to just buy an ice cream cake.

DSCF1633
Also not pictured, an hour later removing all the burners so I can scrape caramel sauce off the stove top. Sweet.
I think I put myself at a disadvantage when I bought a $20 mixer. Apparently "5 speeds" means "2 speeds: off and SUPER EXTRA FAST"
I think I put myself at a disadvantage when I bought a $20 mixer. Apparently “5 speeds” means “2 speeds: off and SUPER EXTRA FAST”
The cake batter was so thick and creamy. I kinda wanted to curl up inside the pan and eat my way out. Instead, I ate about 3 spoons full. /no shame
The cake batter was so thick and creamy. I kinda wanted to curl up inside the pan and eat my way out. Instead, I ate about 3 spoons full. /no shame
I forgot to buy a wire rack. So I had to buy a cheap roasting pan for its rack. Ah well. Now we can roast chicken!
I forgot to buy a wire rack. So my only option was buy a cheap roasting pan for its rack. Ah well. Now we can roast chicken!

Around 9 PM, I realized both cake pans wouldn’t fit into the oven at the same time. I thought,
“I’ll just bake one at a time.”
“but that will take too long.”
“I can bake one on top of the other!”
“But then one layer will bake faster than the other.”
“But they’ll be done! And I can go to bed!”
“Sold.”

So I baked both layers at the same time, and the layer on the bottom rack, as predicted, baked faster. And maybe too much.

Whoops...
Whoops…

But the other layer turned out great!

Better! And you can spot the caramel that didn't fully melt...
Better! And you can spot the caramel that didn’t fully melt…

The funny part is, I ended up talking to my mom for about an hour while the cakes baked. It took about 25 minutes to cook each layer, so I could have just baked them one at a time, and I would have stayed up the same amount of time. Ah well. My entire life is a rush to get to bed.

The next day, I started the frosting.

Brown sugar and butter will soon be frosting!
Brown sugar and butter will soon be frosting!
DSCF1655
Guess what happened immediately after this photo! If you answered, “Powder sugar bomb because Audrey forgot to fold it into the sauce before she turned the mixer on” you are correct. Your prize: come clean my kitchen.
And then we had frosting!
And then we had frosting! It was yum.
yes plz
My first cake stand! A vintage looking aluminum Jamie Oliver stand that I found on sale for $18. Jamie Oliver is Australia’s Racheal Ray. I can’t escape him.
This looks like a sandwich. And I want to eat it as is.
This looks like a sandwich. And I want to eat it as is.
Crumb layer--best advice ever. You put a layer of frosting on to catch all the loose bits, pop it in the fridge for at least 30 minutes, and then frost it again. The second layer of frosting goes on smoother and looks great.
Crumb layer–best advice ever. You put a layer of frosting on to catch all the loose bits, pop it in the fridge for at least 30 minutes, and then frost it again. The second layer of frosting goes on smoother and looks great.
While the crumb layer chilled in the fridge, I made the bunting. I cut out triangles of paper, wrote on it with white out, and taped all the triangles to string, because the string was too thick for the small triangles. But it worked like a charm.
While the crumb layer chilled in the fridge, I made the bunting. I cut out triangles of paper, wrote on it with white out, and taped all the triangles to string, because the string was too thick for the small triangles. But it worked like a charm.
finished!
finished!
yuummmm
yuummmm

I just realized that I forgot to sprinkle the cake with flaky sea salt. Sheeew. At least there was sea salt in the frosting.

So there you have it! Baking fun with the almost competent baker.

Give it a whirl!

Back to Cakes

In March of 2012, I was a mess.

Mess.

Like, moving out of your boyfriend’s apartment and back in with your parents, unemployed, emotional, drunk, extremely fragile mess. I joke now about my tendency to hole up in bed, in sweat pants, watching Teen Mom on repeat, but this is where it started. And I did it for about 30 hours a week, when I wasn’t obsessively rearranging my bedroom or using any opportunity to just get obliterated, in an attempt–I mean, in the worst possible way possible–to get on with my life. Basically, I was trying to dig myself out of the hole that was my life, but I just dug myself in deeper.

It was around this time that my mom and her best friend Sue went to visit Sue’s son Matt and his wife Mandy in Savannah, GA. Mandy took mom and Sue to one of her favorite local eateries, Back in the Day Bakery, and mom brought back some of their Old Fashioned Cupcakes for my dad and me. I have a very distinct memory of that day, as I often do with food that changes my life.

I was unshowered and in my pajamas and had just cancelled all my work plans when mom presented the adorable paper box to me, tied with red and white string and hand stamped with the bakery’s name. The box had a couple greasy spots on it, which immediately intrigued me. After all, grease spots most often forecast a delicious treat. Inside the box was a small cupcake covered in pink icing and white sprinkles. I grew up hating frosting and hating cupcakes because they were mostly frosting. But, I didn’t care. Suddenly I needed to eat this cupcake. I peeled the paper and shoved it frosting first into my face.

Wow.

What a cupcake. Even after a 10+ hour journey in a non-air tight container, this cupcake was perfect. It had the most amazing texture. The best flavor. And it tasted real. Like the first person to have ever created a cupcake had made them in their kitchen from scratch and had delivered it to me. There was no fake sugar taste that accompanies most frosting. It was real butter cream–and all you could taste was butter and sugar. And the cake was moist and had the perfect crumble. Even the sprinkles were tasty. You could taste the attention to detail. It was incredible.

I remember when I was done eating it, I was sad. I was sad all the time back then, but this was a new, different kind of sad. I had a Lester Burnham moment and thought, “This will be the highlight of my day.” And I took a picture of the empty wrapper.

IMG_3531That cupcake, and the three more I ate immediately after, lifted my spirits in a beautifully weird way. Like, the fact that I could love something that I had so long hated made me feel like change within myself wasn’t impossible. Like I had been judging things too quickly. It was cupcake empowerment. Or it was a massive sugar high. But either way, I felt better than I had in a long time.

As with most sugar highs, the feeling was short lived. Most unfortunately. However, a few weeks later, Mandy sent my mom Back in the Day Bakery’s first cookbook that had just been released, signed by chef and co-owner, Cheryl Day. I leafed through it, hoping to find the recipe for the cupcakes that shone a light for me. And lo and behold, there it was. And that to die for butter cream frosting, too.

I took a few hours and I read the cookbook from cover to cover. I didn’t have much baking experience beyond one cobbler recipe, Toll House cookies, and Betty Crocker box mixes. I had attempted a from scratch cake and icing the summer before, but it was still pretty slip-shod. But the Days presented baking and cooking in such an accessible, and funny way that made me want to roll up my sleeves and try. So that’s what I did.

And I loved it.

That first batch of cupcakes helped in a way I didn’t fully realise at the time. Baking gave me an outlet, something to focus on. Following precise instructions gave my brain a break from worry and grief. And looking at the plate of cupcakes, frosted and sprinkled, knowing they were as delicious as the ones made in Savannah, gave me a shot in the arm. I had created something. And it was damn good. And it made everyone who tried it happy. It was the fulfillment I needed in a dark time.

I baked all summer. Some fails, some awesome successes. It was centering, calming, and exciting, even when it made me want to rip my hair out (see: double boiling). But I was productive. As I baked and cooked, life felt easier. For those moments I was in the kitchen, everything was good. And that’s how it’s been since.

Setting down to make something from scratch never fails to make me feel good and right about the world. And I give all the credit to that first batch of cupcakes, and that first cookbook that brought me some hope–something I got to tell Cheryl Day herself last summer when I finally got to go to see the bakery in Savannah.

I haven’t had many chances to bake since I’ve been in Sydney. Mostly because I didn’t have a mixer or pans, and also because I’m still learning my way around Fahrenheit and Celsius and that whole “metric system” thing. So when Joel and I were looking through Back in the Day Bakery’s new cookbook, Back in the Day Bakery: Made with Love, which my mom so awesomely sent to me, and I noticed how wide his eyes got when he saw the Caramel Cake with Salted Caramel Frosting, I knew I had a baking project ahead of me. Yesssssssss.

First, there was plotting. I went to Victoria’s Basement, a kitchen and homewares store that sells items at deep, deep discount, to buy supplies. Then there were 3 trips to grocery stores to find all the ingredients. With Joel gone for two evenings, I knew I had plenty of time in case I screwed up and had to start all over. I measured out my butter and put it out to warm, and then, it began.

There was a minor catastrophe while making the caramel sauce (hello seizing caramel and 40 minutes of stirring over low heat to smooth things out), and I might have rushed things and burned my fingers and over baked one of the layers a tad, but overall, the cake was delicious. And it brought back all the good feelings that that first round of cupcakes brought.

DSCF1671DSCF1683And I’d say it was pretty damn good.

DSCF1688If you need me, I’ll be in the kitchen.

Fantasies

So far in November, I’ve only had one day of work. So I’ve been spending a lot of time by myself at the apartment, job hunting and performing as a Domestic Goddess. Aside from the constant fear of forever unemployment brimming constantly below the surface, it’s been nice. Usually, I’ll have some free time after I put in my job hunt hours and I hit the grocery store, when I’m at that infinity hour between needing to start dinner and Joel getting home, so I’ll try to read or get some writing done. Or, let’s be real here, take a nap. Lately, though, I’ve been having fantasies.

Craft Fantasies.

Like any girl with good mid-west roots, I love a good craft. I’ve clocked in countless hours making collages, t-shirts, cards, bags, sewing projects, even re-decorating rooms. I get a relentless,Type-A like focus and energy when I start a new crafty project. I stay up all night. I skip meals. I obsessively research and plan. I have endless patience to drive around to all the different stores in order to find the exact piece of fabirc or glue or bric-a-brac that I need. I am driven by a successful outcome and I won’t stop until it’s perfect. I mean, I wish I could apply the same craft-borne hustle to the rest of my life. I’d be Martha Stewart.

Wait… maybe I am more Martha than I already know.

Because I’m not working, I’m at a place in my life where I have unlimited time and heaps of inspiration. But, because I’m not working, I have no expendable income.

Life. You bitch-goddess.

I do however, have a blog. So I’m just going to catalog my ideas here. And when I start working again and I’m too tired to do anything but go to bed, I can look back and remember that at one point, I had craft ambition.

Pillow Coverings

I would love to recover our couch pillows. They’re perfect, but they’re a bit on the plain side.

DSCF0733I’d like to make some cool covers that have a graphic, like an animal or a taco or something on one side, and print design on the other. It’d be easiest to make these with a sewing machine, but I could also use heat seam bonding and a couple of hand stitches. And, as long as I’m fantasizing, I’d like to recover the couch. And as long as we’re really fantasizing, I’d like to get a new couch for the lounge, and use this couch for the office. And if we’re really, really, fantasizing, I’d like a lounge that’s big enough for couch with a chaise lounge piece attached. /fantasies

Gallery Wall

In my last place, I had a gallery wall in the living room and one in the kitchen, and I absolutely loved looking at them every day.

Side note, that big red bookcase is the best Ikea 'as is' find I ever had.
Side note, that big red bookcase is the best Ikea ‘as is’ find I ever had.

Joel liked it too, and now we have big plans to make a gallery wall above our table.

DSCF0735 Since we can’t nail into our walls (they’re made of painted concrete), we have to hang prints unframed with sticky-tack, or framed prints on contact strips. We have a handful of prints already, but they’re unframed. And we want to frame them, so the project will take some considerable plotting and funding. But, it’ll look really good once it’s done. I’m waiting with baited breath for this one.

I’d also like to frame some more of Joel’s prints and hang them on this wall.

DSCF0734Since we can’t paint (another fantasy), we might as well throw some art on the walls.

Nightstand

My friend Odie left this nightstand behind when moved back to the States, and now it’s mine and I love it.

DSCF0736I have issues with dark furniture, but especially with dark bedroom furniture. So I’d love to strip it down and paint it a lively color, like orange, teal, or coral.

I’d also like to find a print, or hang my lantern lights, or do something with the blank space above the bed. I’d also like to find good fabric to make a throw cover.

DSCF0737
I am a champion bed maker

There’s plenty of more, like knitting a loose cable scarf, developing better office space storage, making some prints for the bedroom, make a hanging photo collage… Ahhh… now I want to craft more. MORE MORE.

But, all in good time. I have a potentially awesome job interview tomorrow, so I’m crossing all crossable appendages that I get it.

Because now I really, really want to recover those couch cushions. And put up that gallery wall.

What crafts are you yearning to make?