Christmas 2012: Temporary Insanity and Peppermint Bliss

It all began with a simple question from my son's teacher at school -

"Would you like to help us with the Christmas costumes for the infant and toddler classes?"

Weeks later - surrounded by onesies, tulle, and felt, frantically sewing what would be peppermint costumes for eleven children - I had to laugh at my ability to volunteer for projects that can't help but spiral a bit out of control.

While there were more than a few moments I wondered at my sanity in taking on such a big commitment right before the holidays (which, at least in our household, is both the merriest and busiest time of year), the truth is that I love projects where I can be creative and help others. Figuring out how to make costumes that were cute and festive on a budget - and perhaps most importantly, EASY - helped to get me in the Christmas spirit (well, that and the big glass of wine I poured to celebrate when the last peppermint was complete).

Should you ever find yourself saying 'yes' to crafting Christmas cosumes for a class full of children (or just you own), here are some simple instructions on how to make peppermints for less than $1 a piece. Merry Christmas!

Materials
Red, green and white felt (I made red peppermints for the girls, green for the boys)
Tulle
Glue
White thread
White onesies or t-shirts (nearly every child out there has an old one to donate to the cause)

1. Cut a white felt circle for each peppermint about the width of a onesie. I used a medium sized bowl as a guide.
2. Cut green and red felt circles and free-form draw peppermint shapes on each. Cut along the lines to create the peppermint 'swirl' pieces.
3. Glue the swirls to the white circles. I found that regular Elmer's glue worked best - though be careful with the amount so you don't soak through the felt.
4. Once your felt peppermints are ready, it's time for the tulle 'wrapper.' Cut a square of tulle large enough that it wraps around the peppermint like a taco (with the open seam to the center back of the peppermint) and you have at least 6 inches of overhang on each side. It's better to leave too much on each side than too little - you can trim later.
5. As you make your peppermint tulle tacos, pin them to the onesies. At the end of this, all of your onesies should have peppermints pinned in the middle with the tulle in a rectangle form (open seam of tulle tucked between the peppermint and the onesie) and about 6 inches of overhang of tulle on each side.
6. Get out your sewing machine and white thread, and sew around the edge of each peppermint so that in one swoop you sew both the peppermint and the tulle to each onesie.
7. Use scraps of tulle to tie the overhang of tulle fabric on each side of the onesies, creating the little tuft of 'wrapper.' Trim the tulle to your liking.
8. Ask all of the parents to bring something white or khaki for the bottom - tights, pants, etc.
9. Have a big glass of wine.
10. Done! *

* On a trip to Target I came across some cute peppermint bags and mistletoe headbands in the $1 bin. In this case, I pushed the 'easy button' and gladly paid $22 for headpieces and bags (which I filled with bells and sewed shut) to outfit the whole class.

Winter Squash-a-Paloooza

Last year was the first we planted butternuts in the garden and - 5 vines and more than 30 squash later - we learned our lesson about this plant's abundance. The season was one big "Iron Chef" episode in our kitchen, with nearly every week's meal plan incorporating winter squash. I earnestly clipped recipes from magazines and newspapers, searching for inspiration. Soups, stews, salads, purees, roasted sides, pastas and desserts - you name it, we tried it.

This year we planted only two vines and tried a new variety - Rogosa Violina vs. the traditional Waltham - resulting in a much lower yield but some mammoth specimens. Although there was a time when the thought of yet another squash dinner made me want to head for the hills - or at least the nearest restaurant - I'm enjoying dusting off what are now tried-and-true recipes and reintroducing this hearty seasonal ingredient to our dinner table.

Winter Squash Soup
Serves 8
Adapted from Gourmet

This soup is so simple and is utterly delicious. We omit the cream nearly every time as the soup has tons of flavor and a lovely texture without it.

1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
8 cups 1-inch pieces peeled winter squash, any variety (about 3 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage

1/4 cup whipping cream

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Enchiladas with Spicy Pumpkin Sauce
Makes 12 appetizers or 6 entrees
Adapted from Catherine Bergen, C Casa

Everyone in Napa knows that the best place in town for tacos and Mexican fusion fare is C Casa. When I saw this recipe in our local paper, I knew I had to try it. We were not disappointed - the blending of flavors is outstanding. I've never been so happy to have leftovers!

For sauce:
4 cups pureed organic pumpkin (two 15-ounce cans) or any winter squash
2 1/2 cups chicken or vegetable stock
1 jalapeños, chopped
6 large cloves garlic
3-4 Tbsp. curry vindaloo (depending on how spicy you want it)
1 tsp. sea salt
Puree above ingredients until smooth.

For filling:
3 cups shredded chicken, duck or pork
4 cups goat cheese and Oaxacan cheese (we use all goat cheese)
1/2 cup chopped green onions
Mix cheese with green onions.

12 white corn or flour tortillas

Possible Condiments:
Lime crema (Mexican sour cream with fresh lime juice)
Cilantro
Green onions
Toasted pumpkin seeds
Micro greens
Sea salt

To assemble:

Preheat oven to 425 F. Cover one large baking dish with olive or grapeseed oil spray. Pour enough of the sauce to generously cover the bottom of the baking dish.

Lay the tortillas flat. Add the protein of your choice. (You can also just do cheese enchiladas; in that case, use 5 cups of the cheese mixture.) Top the meat with some of the cheese mixture, then roll each tortilla tightly and place in baking dish, seam side down.

Pour the rest of the sauce over the enchiladas and top with remaining cheese. Cover with foil and bake for 30 minutes or until bubbling hot all the way though.

To serve, place one or two enchiladas in the center of a salad or dinner plate. Top the enchiladas with micro greens and toasted pumpkin seeds, then drizzle with lime crema. Finish with sea salt.

Barley Risotto with Winter Squash
Serves 4
Adapted from Real Simple

Last winter when we were working through our mountain of squash - and had a newborn baby - my Mom helped me whip up this risotto for dinner. Every ingredient needed was already in the kitchen (my litmus test for a good recipe) and the result was hearty and delicious.

2  tablespoons  olive oil
1  small winter squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
1  onion, finely chopped
kosher salt and black pepper
1  cup  pearl barley
1/2  cup  dry white wine
3  cups  low-sodium vegetable broth
5  ounces  baby spinach
1/2  cup  grated Parmesan (2 ounces), plus more for serving
1  tablespoon  unsalted butter

Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Tricks of the trade from 'Be Thifty' and 'Living Well on a Shoestring'

During one of my mid-day walks with Will, we headed to the library to find some good reading material on how to start a family while cutting back financially. While I didn't find exactly what I was looking for (maybe I should take a stab at writing a guide myself...), I did find a few good books on frugal living that I brought home and devoured from cover to cover. From olive oil hair treatments to reusing vacuum bags, below are some of the best tips that I've either implemented or filed away for future use.

Be Thrifty: How to live better with less, Pia Catton & Califia Suntree (2010)
I really enjoyed this book - I even bought it after returning the library's copy, and goodness knows that's saying something. (I found it used on Amazon - did you know there are warehouse deals via Amazon that are eligible for free $25 super saver shipping? Always click on the 'used book' option to see what you can find.) It was an easy read and I found myself dog-earing just about every page. Some of the new things we are doing in our home include:

• Cutting my husband's hair. We bought a $20 Wahl clippers from Amazon and I've cut his hair for 6 months now. That's already a savings of at least $80 given he used to have his hair cut every six weeks. After getting over his initial fear of being my next DIY project, I think he secretly likes it...no hassle to get to the barber shop anymore. And honestly? No one can tell the difference.
• Cooking more often with dried beans, which are SO much cheaper (and more delicious!) than their canned counterparts. There is a great chart with some quick tips for soaking and cooking different types of beans, including a quick soak method I've already used a few times when I've forgotten to soak beans overnight (put beans in water, bring to a boil, cover and turn off heat and let soak for an hour). I used to have no luck with beans - they would be one of two extremes, burned or rock hard - but with the help of this book I've managed to overcome my bad bean karma.
• Making our own cleaning supplies. I've been using vinegar and water for a while now on my countertops, but after reading this book and articles in Natural Home and Urban Farm magazines, I've been inspired to switch up my whole cleaning regimen and go the natural (and cheap) route. This weekend I'm picking up washing soda, Borax, grapefruit essential oil and other supplies at the store. Let the experimenting begin (and let's hope that there are no explosions).

Living Well on a Shoestring, by the editors of Yankee Magazine (2000)
It's pretty amazing how many things have changed since this book was written in 2000 - for example, cell phones, online shopping, and streaming movies. Although it was quaint reading about inexpensive ways to store floppy disks and VHS cassettes, I enjoyed all of the ideas as I could tell they were written by a kindred spirit. Some of my favorites (for the 21st century) include:

• Leftover rice? Make rice pudding.
• If you get paid bi-weekly, twice a year you will get three paychecks in a month. Instead of allowing that third one to get eaten up by expenses, as soon as you receive it put it into a savings account or allocate it towards one of your goals.
• Put a small spray bottle with detergent in the bathroom to start treating clothes when they go in the laundry (vs. spending extra money on Shout or another stain pre-treater)
• Make facecloths from old t-shirts
• Make a hot oil treatment for hair: Empty out a travel-size shampoo bottle and fill with olive oil. Drop into a hot bath to warm. Put on hair for 10-15 minutes under a shower cap.
• Make a heart-shaped cake from 1 8-inch square pan and 1 8-inch round pan (cut round cake in half and add to two adjacent sides of the square)
• Turn old Christmas cards into a paper chain for decorating - cut the fronts into thirds, make into loops and create a chain (I love this idea - so fun for kids!)
• Make a garland of dried citrus slices
• Child gift idea: Find a small wooden chair at a garage sale, spray paint and stencil their name on the back
• Reuse your vaccum bag (I'm in the midst of trying this out). When bag is full, cut a slice in the side and empty into the trashcan (p.s. a messy endeavor). Seal with duct tape and reuse for one more cycle

These are just a few of the 'pearls of wisdom' I gained from these two books. If you are of thrifty mind, I am sure you would find the time reading them to be well spent!

Bringing crochet, and Yoda, back from the '70s

This being my son's first Halloween, I was inspired to try my hand at crafting his costume. It needed to be cute but not girly (my husband quickly vetoed a lamb) and, of course, inexpensive. After much scouring of Pinterest, I came across the perfect idea - Yoda. My husband loved the Star Wars theme and the key element of the costume - the hat - presented the perfect opportunity to dig my crochet hook out of the black hole it had fallen into.

Channeling the force...

I headed to my local yarn store (Yarns on First in Napa) and found the perfect shade of green yarn in the sale bin for $7.00. After a trip to the fabric store for some cream and brown felt for a coat and belt - for a grand total of $1.29 - I had all of the materials necessary to channel the 'force' and transform our little guy into Yoda.

The coat and belt were ridiculously easy - I cut a square of cream felt to wrap around him like a jacket and made two slits for arm holes. The belt was one long piece of brown felt cut about 1.5'' thick.

The hat was another story. I hadn't touched a crochet project in at least five years and the prospect of reading a pattern - let alone figuring out how to single/double/half-double crochet again - was a little daunting.

Somewhere along the line I discovered Ravelry, an online community of crocheters and knitters where ideas, projects and patterns are shared. After signing up for a free account, I searched for "Yoda hat" and came across a few patterns that offered me a starting point. I picked out two - here and here - that had the look I was going for and didn't appear too complex.

I then sat down with the yarn, a 6.5mm crochet hook, my two patterns, the Crocheter's Companion (a good investment on my part years ago), said a little prayer for patience, and started crocheting.

After many failed attempts (my prayer for patience must have been answered), I ended up with a hat that I'm very happy with. It's a little big and certainly not perfect, but was a manageable project for a novice crocheter. I used elements of each pattern for the final result and made changes along the way as I remembered how to wield my crochet hook. Below is the 'bastardized' pattern that resulted, along with some instructions that I would have found helpful the first time around. I thank the ladies that wrote the original patterns for guiding me along the way!

Yoda Hat

Begin by making a magic loop (watch this YouTube video for a how-to)
Row 1: 10 dc (double crochet) in the magic loop. Join with 1 sl st (slip stitch) in the first dc.
Row 2. Ch 3. Increase by making a cl (cluster stitch) in every dc from the previous row.
Row 3. [1cl, 1dc] (this means repeat the pattern 1 cl, 1dc, 1 cl, 1dc, 1cl, 1dc, etc. for the entire row)
Row 4: [1 cl, 5dc] (same as above, repeat the pattern in the brackets for the entire row - 1cl, 5dc, 1cl, 5dc, etc.) 
Row 5: [dc] Repeat row 5 until the hat is large enough.

Yoda Ears
Start with an 8-10 inch tail for sewing ear onto cap.

1. Chain 16, dc in 2nd ch from hook and continue down the chain. Ch 3 & turn.

2. dc in each dc across, ch 3 and turn. Repeat this row so that you have a total of three rows that are all the same length.

3. On the fourth row, sctog (this means skip) the first 2 dc, dc to the 2nd from last dc.  Sctog the last 2 crochet, ch 3  & turn (this will make the end of your ears into a triangle shape - in a nutshell, you are reducing the length of the row by 2 on each side as the triangle narrows). Continue until the ear naturally completes as you get to the end of the triangle. 

Attaching the Ears

Using the 8-10 inch yarn tail you left when you started the ear, begin by sewing that through the very bottom of the ear and then pulling the yarn tight so that you 'gather' the ear - this will create the cone shape at bottom of the year. Tie off the yarn so that the ear stays in that cone shape.  At that point, simply place the ears on either side of the head and use the remaining yarn to sew onto the cap. Trim any long ends and sew into the cap. You're done!

Scones that even I can't screw up

In our home, Sunday morning always finds me in the kitchen with a cup of tea, enjoying the task of whipping up breakfast from whatever I can find in the pantry. Usually we end up with pancakes (the Lemon Pancakes from the Joy of Cooking are one of my all-time favorites), waffles, or crepes with fresh fruit. What do these recipes have in common? Well, for starters, they don't involve my oven.

The jury is still out as to whether it's my fault or the oven's fault that I can't bake, but suffice it to say that the last time I made a pie there was fire involved. However, in a flury of energy one Sunday morning, I decided I would throw caution to the wind (though not the fire extinguisher) and try my hand at scones.

Like pancakes or waffles, you probably have everything you need in your pantry and fridge to make a batch of scones. I came across the following recipe after Googling 'best scones' and I must admit, it lives up to the search criteria. I think the secret is the sour cream - well, I know so as I tried it once with yogurt and it just wasn't the same. You can make them your own by throwing in dried cranberries, grated lemon peel and poppy seeds, currants, or whatever suits your fancy!

Easy-Peasy Scones (adapted from this recipe)

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants, raisins, or cranberries
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. (Or, use your food processor to mix in the butter. If its frozen, you'll need to use the blade. Make sure to pulse gently and not over mix.) Stir in the currants (or other addition). Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended (or, pulse gently in food processor). Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.