DIY Faux Chalkboard Garden Signs

What a treat to be a guest blogger today at Alderberry Hill.  I want to extend a HUGE thank you to Sarah for inviting me to be a guest blogger at Alderberry Hill.  It is truly a sweet honor and I'm thrilled to share with you and your readers.

Spring has finally arrived (did I hear everyone shout FINALLY!!) and here in Southern Ontario I have been busy putting in my vegetable garden. Once all the seeds and seedlings were planted I wanted to be sure to mark the varieties of veggies so there was no mistaking what was to be growing and where. Hence, I needed to whip up some garden marker signs. With chalkboard art being ever so popular I created some markers that have the chalkboard look but the lettering won't wash away in the rain.

 

These garden signs were such fun to make. Let me show you how I made them.

If you happen to have an old picket fence that would work great for the boards.  Wood pallet boards would work great too.  I dug out from under the deck some very weathered 1" X 4" boards (knot holes and all) and cut them approximate lengths, rounded one end and cut a point in the other to go in the ground easily.

Next, grab a can of chalkboard paint (Black...not green).  A can of matte spray paint will work great too.  Paint the boards and let them dry.

 

I have horrendous handwriting so I used stencils and a white paint pen to outline the vegetable lettering.  Definitely do it freehand if you are gifted in the art of penmanship. 

 

I filled in the letters with a fine paintbrush and a little white acrylic paint.  Then I got brave and with the white paint pen I freehanded a scroll flourish and drew an outline around my signs.

Now the last step:  paint a picture of the vegetables.  I freehanded the veggie pictures using the seed packets as picture inspiration.  These were all painted using acrylic craft paint.   This was such fun. 

Time to go "plant" my signs.  The garden looks pretty stark and bare at the moment but slowly I'm seeing the seeds beginning to sprout.  Do you think maybe the garden markers will encourage the veggies to grow?  Ha!

It was only recently I realized how MUCH I love beets.  Seriously!  They are a very neglected vegetable.  I have great plans for my beets so I surely do hope they will grow well.

My cucs haven't sprouted yet but I'm watering and talking to them daily.  Let's hear for cucumbers!  Grow baby grow!

This year I planted green and red bell peppers. 

 

We had a heavy frost shortly after I planted my beefsteak and Roma tomato plants.  I lost a few plants and have had to replant quite a few tomato plants.

 

Besides the main garden I have several of what I call "tub gardens".  Peas are just starting to sprout in this container.  I'll be putting up the net for them to climb on very soon.

I have two varieties of squash: orange winter squash and Patty Pan summer squash.  Look!  My patty pan squash has begun sprouting!  YAY!

 

If you are a gardener I'd love to see and read about how you mark your rows.  I had a blast making these garden signs.  In another month or so when the garden is in full swing I'll post photos of the garden with the signs doing their job with their vegetables surrounding them. 

 

Now that the signs are in their places I had better get outside and do some weeding.

 

Until next time,

Cheers!

 

Jennifer

 

I'm sharing at these parties:

 

Homework

Green Willow Pond

Savvy Southern Style

I Should Be Mopping the Floors

A Stroll Thru Life  "Inspire me Tuesday"
 

Victoria Day Treasure hunting and a Birthday

Today, in Canada, we celebrate Victoria Day which is a federal Canadian public holiday celebrated on the last Monday before May 25, in honour of Queen Victoria's birthday.  For most folks, it is considered much like Memorial Day in the United States and a sort-of official start to summer.  For myself, it is the day to attend the the annual hometown Flea Market.  The little village in which I live turned out in huge numbers this year.  The Mister does not care for Flea Marketing so he played a round of golf while I went treasure hunting.

I specifically hoped to find some 1920's or '30's pottery mixing bowls.  I hemmed and hawed over some lovely vintage bowls I saw last year and lost out on them.  You snooze, you lose.  This year, I spied this lovely blue pottery bowl shortly after I began looking for treasures.  I said to the seller that I really liked it but I wanted to look around for a bit...I'd be back.  They said fine, but then I saw other folks looking at "MY" bowl.  I marched up to the seller, handed her my cash and declared, "It's mine!"  She laughed and said she thought I made a good bargain.  I did indeed!

My grandmother used to mix up her delectable goodies in bowls similar to this.  This particular bowl is smaller than hers but will most definitely suit my purposes well. 

 

This blue pottery bowl has a wonderful seafaring story around the outside of it.  It's almost mystical.  OK...am I getting a little too imaginative about it's worth/value/story it has to tell?  I don't think so.  I love it and got it for a great bargain too.  I was very happy to leave with it tucked safely in my bag.

There was a lot of "junk" at the flea market, but you know... one man's junk is another's treasure.  I saw these pressed glass parfait glasses and just had to have them.  Last year I bought parfait spoons.  This year I found the glasses to go with them.  The Mister is going to enjoy eating our homemade ice cream out of them.

That was the extent of my good finds this year.  I didn't have very much cash in my pocket but I am quite pleased with what I did find.

Yesterday was Gabriel's birthday and I haven't posted about my pups in a while.  Gabe is now 6 years old.  Interesting...I first began my blog 6 years ago right after we picked up Gabe from our breeder's place.  I have three Newfoundland dogs and Gabe is a Landseer Newfoundland.  Yes, I know...he needs a trim.  But I just love Gabe's floofy fur.  I think (or perhaps HE THINKS) he looks like Fabio with his flowing locks.  Happy Sixth Birthday, Gabe-y Baby!  You da man!

 

Until next time,

Cheers!
 

Jennifer


I'm linking this post to the following parties:

Knick of Time

 

Cake Dome Sunday #21: Lemon Tart with Chantilly Cream

Get ready to grab your sweetheart and pucker up because today's "What's under the Cake Dome Sunday" sweet treat is sure to make you pucker-ready.  Today I made The Mister a Lemon Tart topped with Chantilly Cream.

While grocery shopping this past week I spied a lovely bag full of lemons.  I have a particular fondness for lemon ANYTHING and I grabbed up these lovely yellow orbs and knew I'd use them for dinners as well as desserts.

I chose a Lemon Tart recipe from a French pastry site and this recipe did not disappoint.  The French chefs sure do know how to create delicate pastries using the simplest and freshest ingredients.  And the care taken to each individual ingredient is what make French cooking so wonderful.  I've learned a few tips and suggestions and I'd love to pass them on to you so as to take out some of the mystery out of baking.

First,  here is the recipe:

Lemon Tart with Chantilly Cream

Ingredients:

• Pastry:
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 7 tablespoons cold butter
• 3 tablespoons cold water
• Lemon Filling:
• 1/2 cup butter
• 1/4 creme fraiche or sour cream
• 2 eggs
• 3 egg yolks
• 2/3 cup fresh lemon juice
• 2/3 cup granulated sugar
• 4 teaspoons lemon zest

Preparation:

In a small bowl, mix together the flour, sugar and salt.  Using a pastry cutter or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.  Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes and warapin plastic wrap and chill for several hours before working with it.

Preheat an oven to 375 degrees F.  Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.  Fit the circle into the bottom and up the sides of the pan.  Line the dough with pie weights or dried peas or lentils and bake it for 15 minutes.  REmove the pie weights and bake the shell for an additional 5 minutes.  Sew aside the pastry shell, still in the tart pan, to cool.

In a double boiler or a medium sized saucepan set a large pan of simmering water, stir together 1/2 cup butter and the creme fraiche (Sour creme).  Once this mixture is thoroughly combined, set it aside.

In a separate pan set over the double boiler whisk together the eggs, egg yolks and sugar.  Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes.  Add the lemon zest and butter-creme fraiche misture to the eggs and cook stirring constantly for 3 minutes.

Pour the lemon filling into the prepared pastry and bake it for 25 minutes, until it turns golden brown and the filling is set.

Allow the tart to cool in the pan on a wire rack for 15 minutes.  Serve at room temperature or chill in the refrigerator befor serving.

This lemon tart recipe makes 8 to 10 servings.

Chantilly Cream

A good Chantilly cream recipe is essential to every  French kitchen.  And you know what it is?  Chantilly Cream is just a fancy name for whipping cream infused with vanilla and sugar.  The Chantilly cream is a classic embellishment to French pastry, Genoise cakes and tarts.  So simple to make and you'll want to add it to your repertoire if you haven't already.

Ingredients:

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Preparation:

In a large mixing bowl, beat the heavy cream, sugar and vanilla together on high speed until soft peaks form in the mixture.  DO NOT OVERBEAT!  Chill any unused Chantilly cream and use it on your pancakes, shortcake or anything at all that you want to add a little sweet cream to.

NOTES, TIPS and THINGS I'VE LEARNED

1. When baking pastries set your eggs out to become room temperature at least 1/2 hour before  you begin your baking process.  Eggs generally should be at room temperature.
2. For pastries, your butter should be cold.  And don't fear seeing clumps of butter in your pastry.  This is a good thing and your pastry will turn out flakey and light...like a croissant.
3. In this pastry recipe you'll notice that you've created TWO discs of pastry dough.  When you roll the dough out for your pastry crust simply layer one disc on top of the other and roll them together.  There IS a method to this madness.  These layers of pastry will will roll out creating the air pockets ... much like the croissant I mentioned previously or similar to the layers in a phyllo dough.
4. Pastry weights:  nice if you have them but don't sweat it if you don't own any.  I don't have pastry weights either but dried peas, beans or lentils will work just fine.  Definitely use some thing to keep your pastry from puffing and breaking during the initial baking...just don't worry if you use basic at hand items.  They all work the same.

I had a few lemons left after finishing the Lemon Tart so I also baked the Mister some Lemon Poppy Seed muffins for his lunchbox treats to take to work.  They look yummy.   If you are interested in that recipe too I'll post it later this week.  Let me know.

 

Until next time,

Cheers!

 

Jennifer

I'm linking to the following parties:

Alderberry Hill  Make the Scene Monday

Homework

 

Green Willow Pond

Savvy Southern Style

Mop it up Monday

A Stroll Through Life "Inspire me Tuesdays"

 

Spring Breeze Linen Spray

My ironing basket was filled to the brim with clothes that needed to be ironed.  Ironing is not my favorite task so I made something yesterday that made the job ever so much more pleasant.  I made my own, homemade linen spray.

I have seen jars of linen spray in specialty soap and candle shops.  It was expensive too!  So on my continuous search to save pennies and do it myself, I searched for a recipe to make my own in the fragrance of my choice.  Lavender, Lilac and Lily of the Valley are three of my very favorite floral scents and I happened to have both lavender and lilac essential oils, so I was quickly on my way to creating my own spray.

The ingredients are just three items: Distilled Water, Vodka and essential oils of your choosing.

And this is how you mix it:

In an airtight, 16 ounce (or larger) glass jar pour 2 Tablespoons of Vodka, 1 teaspoon of lavender essential oil and 1/2 teaspoon of lily of the valley essential oil.  Now, fill the jar almost to the top with distilled water.  Shake the jar to incorporate all of the ingredients. 

Voila!  You've made your spray!  Now pour some in a spritz or pump bottle, get the iron and ironing board out and spritz a little on your those linens and cotton shirts that have been waiting to be ironed. 

I thought this might make a fun gift to give and so I made adhesive labels on the computer using Avery round labels, added some ribbon, raffia and dried lavender that I harvested and dried last summer from my garden.  Cute, eh?  Anything to take the drudgery out of ironing, I say!

While I was making labels I decided to put a second label on the back with directions and use suggestions.  This label says, "Spritz onto your bed linens, clothes you are ironing or into the air as a room spray."

If you decide to make some, I encourage you to experiment with different scents.  I love the combination of lavender and lemon (I just didn't have lemon essential oil).   Jasmine oil and bergamot would be nice, or how about vanilla oil and a couple of drops of ginger oil.

 

Keep a small spritz bottle next to your bed and when you make the bed each day spritz your pillows and/or bed linens.  You'll crawl into a lightly scented dreamworld of spring each night.

 

Until next time,

Cheers!

 

Jennifer

 

I'm linking to these parties:

Wow Us Wednesdays at Savvy Southern Style

Common Ground at The Market Place

Alderberry Hill Make the Scene Monday

Have a Daily Cup of Mrs. Olson: Share your cup Thursday

 

 

Cake Dome Sunday #20: Carrot Cake

Happy Mother's Day!  Many miles separate me and my mother (geographically speaking) but if I could deliver today's Cake Dome Sunday dessert, I'd be delivering it to my mother.  I love you, Mom!

The recipe I want to share with you today is a recipe for the world's best Carrot Cake.  This Carrot Cake is practically famous in West Lafayette, Indiana.  That is because my dear, dear friend Cathy makes this cake as a very special birthday treat and years ago, when she and I worked together she'd make and bring this cake in to the office for those working in the office at Purdue University with her.  If word got out that Cathy had made her wonderful Carrot Cake you could be sure that faculty and staff would be making an appearance in the conference room just hoping to get a slice of her fabulously moist and delicious carrot cake.

The other day I saw a carrot cake displayed in a bakery and I began reminiscing in my mind about Cathy's cake.  I decided that it would be the perfect Mother's Day treat and I sent Cathy an email asking if I could share with my blog-o-sphere friends her recipe.  She said she didn't mind, though it was actually her Aunt Phyllis's recipe. 

Cathy's Carrot Cake

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup vegetable oil
• 2 cups sugar
• 3 cups grated carrots
• 4 eggs
• 1 cup chopped nuts or golden raisins (optional)

Directions:

1. Sift together flour, salt, baking powder, baking soda and cinnamon in a bowl and set aside.
2. In a mixing bowl combine oil and sugar until thoroughly combined.  Add the grated carrots and mix well.
3. Add eggs one at a time beating well between each egg.
4. Gradually add the sifted dry ingredients.  Add nuts (or raisins) and mix well.
5. Grease and flour a tube pan or bundt pan and add the batter.
6. Bake in 350 degree oven for 45 - 50 minutes.

Frost with Cream Cheese icing

•  3 oz. of cream cheese
• 1/2 butter
• 1 teaspoon vanilla
• 2 cups powdered icing sugar
• 1 drop or two of lemon juice

Cream together the cream cheese and butter.  Stir in vanilla and powdered sugar a little at a time, beating until smooth.

This is seriously delicious cake.   I know for a fact that Cathy has been asked many times to make her carrot cake for auctions and benefits as well as being a frequently requested treat for birthdays and parties.  Give it a try.  I know you'll love it!

HAPPY MOTHER'S DAY!

Jennifer

 

 

I'm linking at the following parties:

Savvy Southern Style

Alderberry Hill Make the Scene Monday

Have a Daily Cup of Mrs. Olson: Share your Cup Thursday

 

It's Party Time at Three Mango Seeds

 

Spring colors

Just three weeks ago we had another blast of snow, piling up 6 to 8 more inches on the ground.  I whined and complained that I'd never see spring.  BUT...look what is finally blooming in my front yard!  Beautiful samples of nature's spring colors.

The Mister and I didn't have too much hope left for the tulips to bloom.  But once the last snow was gone they've come up out of the ground almost before our eyes.

Yesterday I went to the garden center to get some seeds and gardening supplies.  I couldn't resist picking out these gorgeous geraniums for the pots on my front porch.

 

Aren't they spectacular?  These colors just make me happy!

Sadly, only 3 (yes, ONLY THREE) of my daffodil bloomed. And they only lasted a couple of days. I snapped this shot yesterday before this sweet daffodil started to wane even more. Nevertheless, its sunny yellow color still makes me smile.

 

My hyacinth did bloom but are very pale and washed out looking.  I love hyacinth.  One of the most fragrant of flowers.  I also had very few crocus...not even long enough for a photo.  So that is proof that it was a hard winter on our spring flowers.

I must get back to my gardening now. I'm planting a rather large vegetable garden this year and I'm planting seed, composting, digging, watering, clearing out new areas and generally just playing outside in the dirt and sunshine these days. I'm sure The Mister would agree that I'm much more cheerful once the long and cold winter has passed and I can play outside in my garden.

Until next time,

Cheers!

Jennifer

Cake Dome Sunday #19: Peanut Butter Pretzel Truffles

Today was an absolutely, positively, undenyably gorgeous/wonderful day outside!  One could not have requested in detail a more beautiful spring day than we had here today in the Ottawa Valley.  The Mister and I spent the entire day outside: me working in the yard and the garden, he on his car and a few outdoor "honey-do" list chores I had for him.

 

Consequently, I didn't bake anything special for the Mister today.  BUT, that is not to say that I didn't mix up something this evening to satisfy his sweet tooth and to put under the cake dome.  Today I made Peanut Butter Pretzel Truffles.

 

There are three steps to putting together these delicious little gems and I was able to complete each step between fixing dinner and cleaning up the kitchen.

 

I don't know about you but I have a real thing for peanut butter and chocolate and these truffles have the added saltiness and a slight crunch from the pretzels.  Oh so good! 

Peanut Butter Pretzel Truffles

Yield approximate 2 1/2 dozen...depending on how large or small you form the truffle balls.

Ingredients:

For the filling:

1 cup creamy peanut butter
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons unsalted butter, at room temperature
2 cups  crushed pretzels

For coating:

12 ounces bittersweet chocolate, finely chopped (I used 3/4 bittersweet and 1/4 semi sweet...because that is what I had)

For the Drizzle:

1 tablespoon creamy peanut butter
1 tablespoon milk
4 - 6 tablespoons confectioners' sugar

Directions:

1. To make the filling, combine the peanut butter, confectioners' sugar, butter and pretzels in a medium bowl.  Mix well with a spoon until evenly combined and all ingredients are incorporated.  Roll the mixture into small balls about 2 - 3 teasoons worth each. (I sprayed my hands with PAM baking spray.  the ingredients will be very sticky-to-your fingers while rolling)  Place on a baking sheet lined with foil, parchment, or waxed paper.  Transfer to the freezer to chill for at least 30 minutes.
2. Place chocolate in a heatproof bowl set over a bowl of simmer water.  I used a double boiler.  Dip chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess.  Transfer back to the lined baking sheet and chill to let the chocolate fully set up.
3. To make the peanut butter drixzzle, combine the peanut butter and the milk in a small bowl.  Microwave briefly (About 15 seconds).   Add in the confectioners' sugar and whisk until the mixture is smooth.  Adjust consistency as needed with additional confectioners' sugar.  Drizzle over the coated truffles.  Let set before packaging or serving. 

I always make Peanut Butter Balls (some folks call them "Buckeyes") during the holiday season and these Peanut Butter Pretzel Truffles are very similiar with the exception of the added chopped pretzels.  The pretzels add just the right amount of salty to the rich sweetness of the chocolate and peanut butter. 

 

Ya gotta try them!  Seriously!  They are so good.

 

Until next time,

Cheers!

 

Jennifer

Linked to these parties:

 

Aderberry Hill Make the Scene Monday #72