sparkling wine…bottle

Wine?  Gimme.    If you’re a wine fan like myself you end up with a bottle or 4 that just ends up going out in the trash or with the recyclables.   Why not make it shine?    Break out the glitter and the modge podge and finish up your last glass of pinot noir.  We’re gonna need that bottle.

SUPPLIES

materials

Wine bottle(s) label removed

Glitter

Modge Podge

Red Solo Cup (to keep things classy)

Paint Brush or Foam Brush

Large Cardboard Box

CREATION

Mix the glitter with the modge podge, I used about 3tbsp of glitter and about 1/4 cup of modge podge, add more glitter to make it shinier!

mix

The mixture will not look very pretty, don’t be afraid, it’s gonna dry up and shine up nice.

comibine

You’re basically painting the modge podge/glitter mix on the wine bottle.  I suggest doing all of your work inside a cardboard box to reduce messiness…unless you genuinely enjoy scraping glitter off your surfaces for weeks.

bottle box

Once your workspace is set, just start painting.   Try to keep even strokes, and try to avoid dripping/clumping

start painting

Once you’ve completed your first layer of painting it should look something like this

first coatLet it dry for an hour (or until it’s no longer sticky) and paint your next layer.   I recommend 3 layers, but once a layer has dried you’ll know if you want more.

multiple coats

See my little clumps and runs?  Yea, don’t do that.  It’s a fun simple and fairly inexpensive way to add a little touch of sparkle to a little corner.   Depending on the glitter you use you can be as crazy or as subdued as you’d like.

sparkly wine bottle

Happy Sparkling!

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christmas crunch

Holiday cheer has hit the Capital Region:

albany capitol building

It’s festive everywhere I turn.

albany mannequin heads

Decorations are everywhere..except my house.   I still had my Thanksgiving stuff out till this past weekend.   Judge away, I’ve been busy.    Right now a wreath and Christmas Crunch will have to tide me over until my decorations go up next week.   Oh, you need to go make Christmas Crunch asap, aka White Trash.

christmas crack

Christmas Crunch

2c Chex cereal

2c Cheerios

2c pretzels (I used the waffle kind)

2c M&M’s

2 bags of white chocolate chips

Mix all ingredients except white chocolate chips together in a large bowl.

Melt white chocolate chips (in microwave slowly or in a double boiler.)

Pour melted chocolate over dry mixture, mix, spread over wax paper lined cookie sheets

Refrigerate for 2 hours.   Serve or store as needed

This recipe gave me 11 ziploc baggies worth of Christmas Crunch, if you’re looking for  a saltier taste, I’m pretty sure the recipe would still work sans M&M’s.

glitter and waffles

If you’ve ever even glanced at Pinterest you’ve probably seen the post that goes something like this:

“OMG, MIX GLUE AND GLITTER AND YOU CAN PAINT A GLITTER WALL!!!!!!!!!!!!!”

Oh, and the pin is of a glitter wall in a nursery.   Haven’t seen it?  Imagine a disco ball is a womb and there’s the visual.

I’ve tried the mixing glue and glitter experiment before and it sucked.   I wondered if I might have better results with glitter and modge podge:

Bingo!   My red solo cup isn’t for beer, it’s for crafting.   Working on a few things that hopefully won’t end in epic fails later this week.

Who else is excited for Thanksgiving!?   I missed out on the turkey last year when I was in the midst of my vegan experiment (which I need to jump back on soon) but this year I’m gearing up for turkey.   I have no shame, I’ll eat a drumstick.  If you’re the master chef for your Thanksgiving you’re probably not too thrilled to do tons of cooking this week.   Can I suggest easy?   Can I suggest waffles?

MMMMM, amazing belgian waffles.   I made those!  Recipe is here (egg separation is key.)  I suck at making waffles.   The secret?  A spinning waffle maker:

If you have one of those awful square waffle makers, throw it out and go get a spinning waffle maker today.   1)  You’ll be able to have BELGIAN waffles on demand.  2) You’ll stop having messes from your square waffle maker.    Don’t lie, you’ve had some hot messes from that square machine.   I would new ways to F up waffle making with mine, batter would go everywhere, or they would burn, it would take hours to scrape out.   This always happened (via runeatrepeat.com.)

Amazing waffles, easy dinner.   Go now and get it, or try to score one on sale on Black Friday.  Regardless Belgian Waffles should be in your life at some point this week.

get your eat on

With colder weather here, it was time to try out a few new recipes. Hattie’s Jambalaya and Lobster Pot Pie (fo’ real.)

First up, the jambalaya.   Hattie’s is an amazing southern restaurant in Saratoga.  Everything there is shove in your mouth delicious.  The chicken, mac and cheese, bloody mary’s and of course the jambalaya.   I was surprised that I was even able to google the Hattie’s jambalaya recipe, I figured that stuff would be under lock and key, but there it was via the Food Network.    While the recipe itself is fairly simple, it was a lot of prep, a lot of shopping and a lot of chopping, but all well worth it.

Andouille sausage, chicken, shrimp (I skipped the crawfish) okra, peppers and TONS of flavor make this recipe outstanding, and pretty spicy.  Now I’m not saying my attempt is even close to the amazing dish you can get at Hattie’s but it was fun to try.  If you’re looking for a great weekend meal to savor through the week give this a try.   Heads up, the link to the recipe will give you enough to feed a village so you may want to go in and half the ingredients before you go shopping.

Alright, now let’s talk Lobster Pot Pie.   I actually stumbled across this recipe from COSMO of all places, and I’m so happy I did, CRAZY DELICIOUS (not even remotely healthy.)   This recipe is so simple, like even if you have issues using your toaster, you’ll be able to execute this:

Lobster Potpie

2 tablespoons unsalted butter 

½ onion, diced 

1 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1 cup milk 

1 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

½ teaspoon dried thyme 

Salt and pepper 

1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use) 

1 large egg, lightly beaten 

Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.

Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.


Sweet baby tastebuds, this was good.    I used a combination of fresh lobster and imitation lobster for the meat, no complaints there.   The sauce is what really makes this dish.  The thyme seals the deal.   I love this, can’t wait to make it again.   Lobster Pot Pie, go make this ASAP!!!

On a totally separate note, I must say I do feel a little guilty about posting vegan recipes for the last year and then suddenly switching it up to GAME ON, MEAT AND DAIRY’S HERE-esque recipes.   My appetite hasn’t fully returned, but what makes me really happy is making meals people enjoy.    I realize I’m being hypocritical with a big ole vegan category to the right, but I just feel like cooking right now so that’s that.