DIY Three-Tiered Tea Tray

Wow, try saying that three times fast!

I am a creature of conflicting ideals. On the one hand, I like what is stored in my kitchen cabinets to be things I use on a very regular basis. Blender, slowcooker, and such qualify. Other items, like a tiered dish display, do not. Therefore I do not want to pursue buying one. One the other hand, I like creating nice atmosphere. And part of that is using things like sugar spoons and tiered dessert displays and cloth napkins. (At least for tea.)

When I get to have things both ways—practically functional and out-of-the-ordinary beautiful—I am truly happy. Thus, this project is one I could keep to myself.

Create a temporary tea tray by stacking china plates (large, medium, small) on top of glass Glade candle holders. What is especially sweet is that those candle holders were one of those overage items from last Christmas.

Stack like so.

And enjoy having it both ways!

Love Board

I painted this word as a finishing touch on a friend’s project. (He made a wooden board, painted a grid on it, and had me paint the word “love” on the top. Now he’ll put a sticky note for his wife in the square of each grid, one for every day of the month.)

How to:

– Computer printout. Measure how big you need your text and create accordingly (I used Photoshop Elements 4.0).

– Graphic transfer paper

– Paint and fine paintbrush.

Print out your text. Tranfer onto wood via the transfer paper. Paint two coats of paint over the outline you’ve created, letting each coat try between applications.

Not too hard and nice looking results!

Baked Whole Pumpkin

A bit of a departure from the usual items showcased, but I think well worth it.

It’s been a few years since I’ve made this recipe. It really brings back memories of all the occasions I’ve made it for in the past. My sister Melody always really liked it, and I’ve been thinking about her constantly—she’s about to have a baby any second now. So, this is in honor of the cute lil’ pumpkin coming soon . . . .

Baked Whole Pumpkin

“This dish was a favorite of George Washington.  While it was called pie in the old days, it’s certainly not what we call a pie now.  Here the custard pie is found inside the pumpkin and the whole thing is to be served up with a bit of anticipation for a very different pumpkin dessert.”

1 pumpkin, 5-7 lb.
6 eggs
2 c. whipping cream
1/2 c. brown sugar
1 Tbs.. molasses
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
2 Tbs.. butter

Cut the lid of the pumpkin as you would for a jack-o-lantern.  Remove seeds (save for toasting if you wish).
Mix the remaining ingredients together except for the butter.  Fill pumpkin with mixture and top with butter.  Cover with pumpkin lid and place in large baking pan.  Bake at 350˚ for 1-2 hrs. or until mixture has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.  Serves 8.

[Note: I cut the recipe down to 1/3 for my 2 lb pumpkin. I scraped some of the meat from the inside before pouring in the custard, and it worked perfectly. I’ve found that it always takes longer to cook than the recipe says. My small pumpkin cooked for about an hour and 15 minutes at 350.]

Fabric flower and ruffle necklaces

October is a time for windows open, sunshine pouring in, scissors out, bowls of vintage bits to sift through, music on, chocolate wrappers mixed up with fabric and paper scraps. I thoroughly enjoyed my afternoon of crafting with Shannon of Thoughts and Thimbles today. I only lost one needle in her carpet (forgive me!), and after consuming as much tea as I could, finished off the afternoon with a modeling session with Eloise (I think that was her name!). It was just about the best day you can imagine.

What are you crafting so far this fall?