Tuesday How To - Origami Triangle Box

While you might know that I am pretty handy with a pair of pliers, I also have many other crafty interests that I devote my time to - origami being one of them. Origami is like magic - how else can you explain turning a plain sheet of paper into something useful, or simply beautiful?

Today I'm going to show you how to make a simple, practical storage solution - completely out of paper!

Start with a square sheet of paper - I used 4" x 4"

Step 1 - Fold the paper in half, diagonally

Step 2 - Fold the two end points down into the center, to create a diamond

Step 3 - Fold the center point up, into the center of the long edge

Step 4 - Repeat steps 1-3, with two additional pieces of paper

Step 5 - Fit the edge of each long side into the fold "slot" on the next piece

Step 6 - Overlap the short "flaps" to create a bottom on the box

Tada!

You can tape the bottom flat if you like, but remember that traditionally origami uses only paper. The bottom will also lay flat once you put things into it. I make them up from scrap paper to hold coins, paper clips, and they're also especially useful as a container for my rings when I'm working on a chainmaille project.

They'd also be great for Easter to hold jelly beans and other yummy goodies.

What would you use them for?

Spring Ahead

Did you miss seeing Salt City Chains and many other great CNY vendors at the Holiday Indie Garage Sale?

Dont despair!

The Spring Edition is coming soon - Scheduled for April 16, 2011, just in time for Easter!

So mark your calendars and get your shopping baskets ready

Come out and support your local artists and craftsmen & women.

Hope to see you there!

Love Is In The Air

Its that time of year again kids - you know the one, where sweethearts and newlyweds are all giving each other goo-goo eyes, plotting how to one-up each other on how "romantic" they can be for Valentines Day.

Valentines Section

Meanwhile your friendly neighborhood Cynics are wondering what all the fuss is about.

For the Bleak of Heart

I can help with both of those.

Wish List Wednesday - Could It Be?

One of the best things about having an account on Etsy is that you can "heart" items and shops to save for later while you browse. (One of the "bad" things about having an account on Etsy is that your Favorite Items can quickly grow to multiple pages long!)

Last March I drew this picture and uploaded it on Flickr with a note saying it would be cool to have a necklace similar  -

(I know I'm weird, wanting a fish skeleton, but I have a bird skull pendant so what can you expect?)

Today I log into Etsy and the featured seller happens to be a shop I've had in my Favorites for a bit -

MarKhed

While browsing around in her necklace section what should I happen upon?

Fish Skeleton Necklace

I wonder if I should email her and ask if I could get a discount for having her read my mind?

Probably Wishful thinking, I know.

Check out her shop for more interesting pieces - she has other cool skeletons, sweet little deer, a collection of swingin circus artists, and octopi! (ok maybe just two octopus but its always fun to pluralize them), just to name a few.

Whats currently on your Wish List?

Greetings And Salutations

Welcome to the premier of the SCC Blog!

For those who dont know me, my name is Beck and I'm the mad scientist behind all the jewelry from Salt City Chains.

My shop also has a page on Facebook! Please, be my friend - I offer giveaways as well as special discounts for fans on occasion.

This blog is a work in progress - just like me. I'm constantly seeking to learn new things, and hope to only bring you the best. I'll be sharing new items, specials, inspiration, craft show events and other fun info.

2011 is going to be a year of big things, and I'd love to have you come along for the ride!

Warm Soup on a Cold Day

It's supposed to be spring here in CNY but the weather has turned regrettably cold, so I thought I'd share some recipes to add to everyone's  comfort food arsenal. There are 2 here that are veggie friendly. I've made all but the Squash and Pepper soup specifically, though I have made a similar recipe that was very good.


Yellow Squash & Bell Pepper Soup


1/4 C chopped onion                                                                 1/2 tsp minced garlic
2 TBS unsalted butter                                                                1 C low salt chicken broth
1 large yellow bell pepper, thin sliced (about 1 1/2 C)                 2 TBS chopped fresh coriander
3/4 lb yellow summer squash, sliced thin crosswise (about 3 C)


In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 min. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 min. Stir in broth and bring mixture to a simmer. In a blender puree soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
Serve soup sprinkled with coriander.




Corn Chowder


1 Potato, peeled & cubed                 2 C Milk
1 Onion, chopped                                    2 TBS Butter
1 C water                                         1 - 16 oz can Cream Corn
Salt & Pepper                                  1 Egg
4-8 slices Bacon                                         Cubed Cooked Ham (optional)


Cook bacon til crisp. Cool & crumble, set aside. Simmer potato & onion in water til potato is tender. Stir in corn, milk, butter, ham, salt & pepper. Bring to a boil and then remove from heat. Beat egg in a small dish. Add some of the hot chowder to temper, stir well & return to pot. Re-heat the chowder for a minute or two, but dont let it boil. Ladle into bowls & garnish with bacon


Recipe can (and should!) be doubled, and meat can be omitted if desired.




French Onion Soup


One of my favorite and easiest soups to make  - and very satisfying


4 C Beef broth
5 - 6 large Sweet Onions (Like Vidalias)
Fresh Thyme
Gruyere/ Fontina/ Some kind of melty cheese
Crusty bread


Chop the onions & a few sprigs of fresh thyme & saute in a pan. Add Beef broth and simmer (15-20 min?).
Ladle into crocks & top with slices or cubes of crusty bread and slices of Fontina cheese. Pop them in the broiler for about 5 min or until the cheese is melted and bubbly.


You could sub the beef broth with vegetable stock, but I haven't tried it.


Apple Cheddar Soup

Bad photograph, but I think it's delicious soup.

1/2 C fine chopped onion                                                    2 C apple cider

1 TBS butter                                                                      1/2 C milk

2 med baking potatoes, peeled & diced                              1/2 tsp salt

1 tsp snipped fresh thyme (or 1/2 tsp dried & crushed)        1 med cooking apple, peeled & coarse chopped

Dash cayenne                                                                     4 oz grated sharp cheddar

2 TBS flour                                                                        Green Peppercorns (optional)

fresh apple slices

In a large saucepan cook onion in butter over medium heat until tender. Stir in potatoes, cider, thyme, salt and cayenne. Bring to a boil, then reduce heat. Simmer, covered, for 15 minutes. Add the chopped apple & simmer, covered, for 5 minutes or until potatoes are tender. In a small bowl combine milk and flour, then stir into soup. Cook and stir until bubbly. Slowly add in cheese, whisking until cheese is melted. Divide among 4-6 bowls, top with apple slice & pepper corns (if using)

And as a bonus, I'm going to put in one more, from an older swap that was for Fall themed recipes -


Pumpkin Soup with Chili-Cran-Apple Relish

This is a Rachael Ray recipe from her magazine. I made it the first time because my boyfriend had made a squash and sausage soup and I wanted to find a recipe to make myself. This came out really well (in my opinion - if you dont like squash you might not like it), and I think the relish for the top is a great finisher. You could always leave out the relish and the sausage and kick up the spice in the soup if you didn't want to go all out.


Soup:
1 TBS olive oil, 1 turn of the pan                                     2 tsp poultry seasoning
2 TBS butter                                                                  1 tsp hot sauce/ to taste
1 fresh bay leaf                                                               6 C chicken stock
2 ribs celery, fine chopped                                         1 - 28 oz can pumpkin puree
1 medium yellow onion, fine chopped                              2 C Heavy Cream
Salt and Pepper                                                              1/2 tsp fresh grated nutmeg


Heat a medium soup pot over med to med-high heat. Add oil and melt butter. Add bay leaf, celery, and onion. Season with salt and pepper and cook 6-7 minutes til tender. Add flour, poultry seasoning & hot sauce, then cook flour 1 min. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken it a bit, then add cream & nutmeg.


While soup cooks, assemble the relish by combining these ingredients in a bowl:
Relish:
1/4 red onion, fine chopped                                            1 tsp chili powder
1 crisp Macintosh apple, chopped                                   2 tsp honey
2 TBS lemon juice                                                          1/2 tsp cinnamon.
1/2 C dried cranberries, chopped


Adjust seasonings in soup to tast and serve in shallow bowls with a few spoonfuls of relish.