Why China Knuckles?

Why China Knuckles? Why the hell not.

China Knuckles were first created as a joke. I thought the irony of a weapon made of china would give people a laugh. Little did I know that my sense of humor would be shared by so many. The first batch sold so quickly, that I decided to get actual brass knuckles cast in porcelain, decorated with pretty floral motifs. Thanks to the work of The Maryland China Company, my little joke is now a reality.

I get one of two reactions to the China Knuckles. Either “OMG! That is awesome!” or “I don’t get it.” Let me assure you that there is really nothing to get. They are not some sort of political statement about feminism or violence against women, as some have inferred.  China Knuckles are just meant as an ironic art piece that also functions as conversation starting jewelry. They are obviously not mean for fighting. We have enough common sense to know this much, right? I hope. Of course, when worn, they do sort of act as a warning device, letting people know that the wearer perhaps shouldn’t be messed with.

I do want to make sure the China Knuckles do some good. I was recently really touched when a woman bought a pair for a friend who was fighting cancer, as a symbolic weapon of her fight. She wore them to chemotherapy. Because of them, I want every pair to help in the fight against cancer by donating 10% of all retail sales will go to The Cancer Research Institute.

The new cast China Knuckles are now available in their own shop and in my Etsy shop. (They also can be made into a bad ass necklace.)

 

Beer Macaroni and Cheese

1 box pasta (I am partial to bow ties)
2 tablespoons butter
2 tablespoons flour
8 ounces milk (I used 4ozmilk and 4oz chicken stock)
8 ounces beer (I’ve used Magic Hat #9 and Yuengling)
8 ounces freshly grated sharp cheddar cheese (or be lazy and use a bag, whatever)
½ cup Parmesan

pinch of black pepper and salt

Scallion and or chopped parsley (optional)

Directions
Preheat oven to 375 degrees F. Prepare water for pasta and boil according to directions, cutting 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add  cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens.  Add chopped scallions to sauce.

Add cooked and drained pasta to a casserole dish and pour cheese over top, mixing gently to combine. Top with a sprinkle of cheese. (I do not believe in bread crumbs) Bake for 25-30 minutes, or until bubbly and golden on top.

Remove from oven and let cool for 5 minutes. Inhale. With beer.

Etsyversary Sale!

My last post here was in January. I have no excuse. Actually, I have a couple, but I will spare you.

August 30th is my 6 year Etsyversary! I can not believe it has been that long. Started it on a whim, not knowing how many great opportunities it would provide, I am grateful to all of my loyal customers. To celebrate, I’ve created a coupon code that will be active from now until the end of August. Enter code “ETSYVERSARY” in the coupon code box at checkout in my Etsy shop for 20% off your order. I will be adding new work throughout the month.

Also, it is not too early to send me your holiday custom orders. Would love to tackle a few before the November rush. Send in your custom order in August and I will also take 20% off of those orders. (order form available here.)

 

Taco Soup

Taco soup may be my new favorite thing, so I had to share. It is super easy and there are so many ways that you can alter it. It is also pretty healthy, considering that I got the original recipe from a Weight Watchers recipe. Here is what I did…

  • 1 lb. ground turkey or lean beef
  • 1 large onion, chopped
  • 1 package of mushrooms
  • 1 (1 oz.) package hidden valley ranch dressing mix
  • 1 (1 oz) package taco seasoning
  • 1-2 cans of your favorite beans (I used black)
  • 1  can whole kernel corns
  • 1 (8 oz) can Rotel tomatoes with chilies
  • 1 jar of good salsa
  • 1 box of chicken or beef stock

Plus, of course, Cheese, sour cream, chips and cilantro for topping

Simply brown the meat and onion and add the seasoning packets. Then, add the broth and all other ingredients and simmer until you are ready for dinner. I let mine cook for about an hour and it was perfect. I imagine that making this in the crock pot would be awesome, however, I have sworn off the crock pot. (I hate smelling food all day, then having to eat it.)

Top with all of your favorite toppers and enjoy! Let me know how you make it. Oh, I bet it’d be great with corn bread too. Next time…

Last Minute Gift Idea – Cheesecake in a Jar

All of the plates for this holiday season have been broken. Phew. Thanks to all of my awesome customers, I really appreciate you supporting my small business. It has really been such a pleasure. If I could, I would make you all a cheesecake jar, but instead, I will share the recipe, which I found in Martha Stewart Living magazine. I taste tested last night, and let me tell you, Martha knows of what she speaks. This thing tastes like it was from a restaurant! I have modified it a bit, to fit my jars.

You will need:

5-6 12oz mason jars

2 – 8oz packages of room temperature cream cheese (I used the 1/3 less fat kind and it was great!)

1 cup sugar

6 large eggs (room temp)

1 cup sour cream

2 tablespoons lemon juice

salt

your favorite preserves or jam

1 cup ground graham crackers

3 tablespoons butter.

1. Preheat the over to 325. Beat the cream cheese until smooth. Add sugar and beat for 3 minutes more. Reduce speed to low and add eggs one at a time. Raise speed to medium and add sour cream, lemon juice, and 1/4 tsp of salt. Beat for 3 minutes.

2. Divide batter into 5-6 jars. Transfer them to a deep baking dish and fill the dish with boiling water to about 1/2 way up the sides of the jars. Cover with foil with cut slits to vent. Bake until set, about 45 minutes or so. Keep checking.

3. To make the graham cracker topping, stir the cracker crumbs and butter together and bake on a parchment lined baking sheet for 10 minutes. Spoon into the jars. Finish by topping with your favorite preserves, I used raspberry.

They can be refrigerated for 4 days or frozen for future cheesecake emergencies.

It may be to late to send broken plates for Christmas, but I would argue that cheesecake is an even better idea. Happy Holidays!

Craft Idol Interview

Got the chance to talk to Tina Seamonster about my work. If you are interested in hearing me talk about myself, check out my Craft Idol interview with Hello Craft.

I will be exhibiting at Crafty Bastards in DC on October 1, 2011.

Sorry, I am a blog slacker.

I wish I could say that I haven’t blogged because I have been busy traveling on summer vacation. Unfortunately, that is not the case, just busy breaking plates and being a mom.

I have been working on Fall wedding orders, custom orders and collecting plates to break for fall and holiday shows. I just updated the FB album of thrifted plates yesterday, if you’d like to take a peek and see what new finds will be broken soon.

In other news, I have been busy preparing my son for school which starts at the end of the month. SCHOOL! Well, preschool, but still. I am so looking forward to fall, the smell of school supplies makes me giddy. I have lofty goals of blogging more in September, but no guarantees. May be knee deep in preschool homework, you never know.

Oh! Almost forgot to tell you, I got accepted into Crafty Bastards again this year! If you are anywhere in DC, I hope to see you there.

That’s all for now. I will try to have more interesting news next time.