I know that some people have strong opinions of etsy and the products sold there (Regretsy, anyone?) and while I will admit I have come across a few listings that are…questionable…for the most part, I really love the site. For me, it’s a place to source vintage goods like the Lustreware below, find unique gifts for my friends and family, and sometimes just neat little trinkets – or fun/inspirational tees like the one above – for moi. I bought the tea bags shown in this post via etsy, and they make me smile all of the time!
I also think it’s super-duper awesome to support small businesses in any way that I can. In the event that you’re up for a little retail therapy this weekend, I have listed a few of my recent favorite purchases here. The best part is that with the exception of the shirt, all of them are $10-ish (!), or under – so basically, you won’t be able to say ‘No’! Happy shopping, and happy weekend!
This is a really pretty scent for a Summer evening. Between the slightly sweet/sexy floral aroma and the sparkle factor, it’s very date-night worthy!
You know what makes any old day better? A Pop-Tart!
Not really, but I am pretty sure that I believed that in college because I ate an embarrassing amount of them under the guise that they were a healthy breakfast/snack/late-night meal. I mean, they are filled with “fruit” after all. Plus, they are super-duper convenient, and oh-so pop-able.
I recently had a craving for one, and took a few liberties in making a better-for-me version. I used a gluten-free, pre-made pie crust – as I wanted this to be easy too – and cut the dough with a biscuit cutter (I used the largest size in this set), making the finished products smaller than any you could ever find in a box. To fill them, I made my own marmalade based on this recipe, with a major reduction in sugar. I have been mixing up this particular recipe for years and have found that using 3 large oranges [as long as they are sweet], 1 lemon, 3 cups of sugar, and 5 cups of water will make a pretty tasty spread. It also produces a very large batch of which I used only 1/2 cup here, so if you prefer not to have jars of it hanging around in your pantry, a store-bought variety (Sarabeth’s sells a delicious Orange Apricot blend that has very few ingredients in it.) will be just as good. The finishing touch was a drizzle of glaze, made with real orange juice on each tart. TA-DA!
This process was much simpler than I am likely making it sound, and I really loved my Pop-Tart redo overall. Normally, I am someone who grabs baked goods straight out of the oven all hot and gooey, but I actually liked these more after they had set for a while. I found myself reaching for the room temp bites on-the-go, and almost felt like I was in college again!
I came across this quote yesterday at just the right time, and thought I would share it in case anyone else needs it today as much as I did then. This whole accidental business-lady/entrepreneur/freelancer thing can be frustrating and downright terrifying at times. It can also be empowering, a tremendous blessing, a lot of fun, and overall some of the most fulfilling work I have ever done, so I am going to persist and persevere : )
Sauerkraut is definitely not one of my favorite foods, but it does make regular appearances at the Easter tables’ of my Ukranian family – either next to the kielbasa or wrapped inside of a pierogi. When made from scratch and kept in raw form, it also has a surplus of health benefits. Essentially, as the sliced cabbage and salt ferment, lactic acid is produced. The lactic acid not only preserves the cabbage by preventing any ‘bad’ bacteria from forming, but promotes the growth of healthy digestive enzymes and intestinal flora, too. Lastly, you might have noticed that ‘kraut, kimchi, and the like are trending big-time on the restaurant scene for the health-related reasons above, and for the fact that it’s pretty economical to go the DIY route especially as farm-to-table concepts become more popular. So what’s not to love?
I had to find out for myself – partially because I can never resist jarring anything (I even created a new ‘Things in Jars’ category in my Recipe Index). My sister – my own personal Raw food expert – recommended adding the fresh dill and caraway seeds for flavor, and ultimately helped me package it all up. After 3 days, the sauerkraut looked nothing like the cooked, packaged, varieties that I am used to – and that is a good thing! The mixture still had a nice crunch to it and was just tangy enough. I still may not exactly looove it, but I have a feeling that this version of ‘kraut will be showing up on my table more often!