Coat of Arms

Starbursts

Kitchen Bench

Oh Boy

Pale Peach

Monogramed Stationary

Materials

• computer or hand-drawn monogram

• pencil

• soft linoleum block

• linoleum cutter

• stamp pad or block printing ink

• blank card stock and envelopes

• ruler, scissors and x-acto knife

• paper to line envelopes

• glue stick

Instructions

1. Create a monogram, either freehand or on your computer. Here is a great tutorial using Word to create the monogram.

2. Print out the monogram.

3. To make the stamp, use a pencil to trace over the printed monogram.

4. Place the printed and traced monogram face down on the linoleum block.

5. Scribble over the back of the monogram to transfer the pencil lines to the linoleum block. This will make a reversed image of the monogram on the linoleum block.

6. Use the linoleum cutter to cut out the pencil lines and create the monogram.

7. Draw a shape around the monogram using a circular object or ruler if needed. Cut the monogram out of the linoleum block using the x-acto knife.

8. Press the linoleum monogram stamp on your stamp pad and then stamp on your stationery in the desired location.

9. To line the envelope, place the envelope on the paper with ½” of the envelope’s bottom edge hanging off the paper. Trace around the envelope and cut out the shape. Trim the sides of the liner so that it fits into the envelope. Make a template of this shape to use again, if you’d like.

10. Slip the envelope liner paper into the envelope.

11. With the glue stick, put a line of glue just under the strip of adhesive on the envelope flap. Press the paper onto the glue. Close the envelope and crease.

DIY Table Linens

Sage-Flavored Gratin Dauphinois with Potato, Sweet Potato and Pink Turnips

Serves 4 to 6 people

Ingredients

• 2 garlic cloves, peeled and halved

• unsalted butter, for the baking dish

• 1 cup (240 ml) whole milk

• 1 cup (240 ml) heavy cream

• 1 twig of thyme

• 1 lb and 9 oz (700 g) Yukon gold potatoes, peeled and sliced finely with a mandolin

• 1 large sweet potato, peeled and sliced finely with a mandolin

• 5 small pink turnips, peeled and sliced finely with a mandolin

• 6 sage leaves, chopped finely

• sea salt and pepper

• pinch of nutmeg

• 1 oz finely grated Comté cheese

Instructions

1. Rub a 12 x 8.5-inch baking dish with two halves of one garlic clove. Butter the dish generously. Slice the halves of garlic and place them at the bottom of the dish. Set aside.

2. Preheat the oven to 400 F.

3. In a pot, heat the milk and heavy cream with the remaining garlic halves and the thyme. Bring to a simmer and then stop the heat. Cover and let infuse for 30 minutes. Strain, discarding the garlic and thyme, and reheat.

4. Tightly arrange the slices of vegetables at the bottom of the dish, alternating between one layer of potato slices, one layer of sweet potatoes and one layer of turnips. Repeat until you run out of ingredients.

5. Add the sage and then pour the milk/cream batter over the vegetables — the milk should cover the vegetables. Season with salt and pepper and sprinkle with the nutmeg. Top with the grated cheese.

6. Bake the gratin for 50 minutes to 1 hour, or until the top has a nice golden color. Serve warm as a side dish.

Vellum Lamp Shades

To make them, you'll need:

▪ one sheet of 8 1/2" x 11" vellum per lamp (wine glass)

▪ scissors

▪ decorative bladed scissors

▪ decorative paper punch

▪ glue pen

▪ wine glasses

▪ tea lights

▪ candle putty (aka floral clay)

▪ this lampshade pattern

Before and After

Sugar and Nut Glazed Brie

Ingredients

1/4 cup packed brown sugar

1/4 cup chopped macadamia nuts or pecans

1 tablespoon brandy

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers, for serving

Directions

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Artistic

Amy Atlas Pink and Green

Pumpkin Gingerbread Trifle

Ingredients

• 2 (14-ounce) packages gingerbread mix

• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix

• 1 (30-ounce) can pumpkin pie filling

• 1/2 cup packed brown sugar

• 1/3 teaspoon ground cardamom or cinnamon

• 1 (12-ounce) container frozen whipped topping

• 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Kitchens

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

Ingredients

1/4 cup extra virgin olive oil, eyeball it

5 to 6 cloves garlic, finely chopped

1 tablespoon chili powder

1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)

1 large head broccoli, cut into thin, long spears

Directions

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

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