My husband loves these pickled beets done crinkled style! Roasting with rosemary and shallots adds a complex flavor to the beets. They pickle in your fridge in just a week. Enjoy!
5 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
1 large red onion, thinly sliced
2 cup white wine vinegar
3 teaspoons sea or kosher salt (with no anti-caking agent)
1 cup sugar
2 cups water
Preheat oven to 400F degrees. Add beets, shallots, rosemary to a large bowl and drizzle with olive oil.
Place ingredients into a foil pouch.
Roast in the oven for 40 minutes until beets are soft.
Remove the skin from the beets.
For crinkled beets, slice using a mandolin with a crinkle attachment.
Be careful not to cut yourself!
Beets can turn your hands red! Don’t fear, you can remove it using a little whitening toothpaste.
Okay, now on to pickling! Layer your jars with alternating layers of beets and onion.
Boil vinegar, salt, sugar, and water.
Pour liquid over the beets and onion.
Once the jars are cool enough to touch, seal the jars.
Leave jars in the refrigerator for about 7 days before eating. Yummy!
I wanted to paint this cool ceramic pineapple a fun, bright color but I didn’t want it to be permanent so I painted it with tube watercolor paint!
There are a few things to think about before you get started. The watercolor paint washes off easily from this ceramic pineapple because it’s already glazed. No not try this on unfinished ceramics if you want the paint to be temporary. If you are worried about permanent staining, test out an inconspicuous area before trying this tinting method. It’s better to be safe than sorry! On that note, let’s get started!
Add a couple of drops of water to the tube watercolor paint. Don’t add too much water as you’ll want it to be nice and thick.
Paint your ceramic with a even coat of paint.
You will probably need a couple of coats. I touched up the paint as I went along.
Let the paint dry for several hours before touching it. To remove, simply wash off watercolor paint with regular water. Have fun!
The best thing about this stock is that there isn’t a strict recipe! You can use whatever vegetables you have in the fridge! This stock is very economical and much lower in sodium than store bought stocks.
There isn’t a strict recipe, but the stock with taste best if you start with a few basic ingredients: onion, carrot, celery, and garlic. Then add additional vegetables that you have on hand. I added tomato, mushroom, broccoli, and leeks. I also threw in a bay leaf and some fresh parsley.
Add vegetables to a large stock pot.
Add enough water to fill your stock pot.
Bring water to a boil. Cover, reduce heat, and simmer for 45 minutes.
Strain cooked ingredients and discard. Freeze leftover stock for up to 6 months.
This ribbon belt looks so great that it’s hard to believe it’s so easy to make!
All you need is black ribbon and diamond ribbon, both available at your local craft or fabric store. I picked these up at Michaels.
Glue the diamond ribbon on the black ribbon and you are done! I used hot glue, but I bet another type of glue would also work well.
You can prevent the edges of the ribbon from fraying by sealing with fray check.
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
4 tablespoons softened butter (I prefer unsalted)
1/4 cup brown sugar
1/4 cup sugar
2 tablespoons egg substitute
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/2 cup dark chocolate chips
Preheat to 350 degrees F. Combine flour, baking powder, baking soda, salt, and oats in a bowl and set aside.
Beat the butter, sugar, and brown sugar together until blended.
Beat in the egg substitute.
Add the maple syrup while the mixer is running and then the vanilla extract.
Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture while the mixer is running.
Mix in the chocolate chips.
Add balls of dough to a greased cookie sheet.
Bake for 10-14 minutes until golden brown.