My name is Joey and this blog is for anyone out there who needs some inspiration. This has anything from DIY to fashion to writing to food!

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scissorsandthread:

Custom Stenciled Wall | A Beautiful Mess
Whenever I find one I absolutely adore, it’s always about… ah, $300 a roll. Yeah. So instead of going without food, electricity and gas for a month, I think making my own would be a lot cheaper and then I can get exactly as I want it. I think this wall is amazing - if someone told me they painted horses on their wall I would be thinking My Little Pony, but instead this is modern, clean and still fun.

scissorsandthread:

Faux Fur Tail | I Spy DIY
I just got the I Spy DIY book so I’ve been all over the blog right now because I’m so in love with everything Jenni does! Her projects are incredibly wearable and easy to make. This little faux fur tail is so fun and yep, I love her nails too. Go out and buy her book now, you won’t regret it!

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qualityrecipes:

Spicy Vegan Peanut Butter Tofu with Sriracha
(Makes about 4 servings)Ingredients:14-16 oz. firm or extra firm tofu1 T peanut oilseveral large garlic cloves, slicedlarge piece of ginger root, sliced2-3 T diagonally sliced green onions (for garnish)Sauce Ingredients:3 T soy sauce (reduced sodium is fine)3 T rice vinegar (not seasoned rice vinegar)2 T smooth natural peanut butter (use the lowest sugarpeanut butter you can find, I like Adams 100% Natural Peanut Butter)1 T agave nectar (I like raw agave nectar) 2 T vegetable stock or water1 T Sriracha Rooster Sauce (more or less to taste)Instructions:
Drain the tofu well in a colander placed in the sink. Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. (You can do this several times if you need to.) Cut tofu into lengthwise strips about 1 inch wide.

Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce. (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.) Cut the pieces of garlic and ginger, and diagonally slice green onions.

Heat the dry wok (or heavy pan) over high heat for one minute. Then add the peanut oil and heat about 30 seconds more. Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard. Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes.

When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu. (Don’t cook too long or the sauce will get too thick and won’t pour over the tofu pieces.) Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.) Serve hot.I’m guessing this would keep in the fridge and could be reheated on the stove, but it’s probably best freshly made.

smilestones:

Santa Strawberries

scissorsandthread:

Racoon Elbow Patches | Imagine Gnats
How cute are these elbow patches!? And so easy to make - just felt and a whip stitch to attach. If you’re not keen on adding them to your cardigan, you could applique it to the front of your jumper or even make it into a badge.

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nicolayvette:

Soy Candles
During the hurricane, when we lit our candles my eyes and nose-watered continiously, the scents in them were overwhelming. I vowed to make my own after that experience. I researched soy candle recipes on the web and was turned-off by the amount of equipment and contradictory information from one website to the next. Its candles not rocket science, I just wanted an easy project that I can manage in a small NYC apartment not a lab. This is what I came up with for practical white candles.
Equipment you will need:
5lb bag of soy wax flakes (I bought all these supplies from Amazon)
24 4oz. Ball Jars
Measuring cup with a pour spout (Pyrex measuring cup)
50 yards of wick
24 pennies
Toothpicks or any object that you can drape a wick over the top of the jar
Double boiler (I used a large pasta pot, pasta strainer and oven proof dish)
Essential oil (optional)
Step 1: cut the wick about 6-7 inches and tie a penny to one end to act as your anchor. Line up the jars, place a toothpick (or any object of choice) across the mouth of the jar, drop the penny to the center and wind the top end of the wick over the toothpick. Now you are ready for wax to be poured in. Make sure your jars are on a heat resistance surface, where you can let them rest.
Step 2: boil water in the double boiler and then reduce it to a simmer. I used a large pasta dish with a strainer, on the strainer I placed a round casserole dish full of soy flakes. This set-up makes it easy to remove the casserole dish once the wax melts, just lift the strainer out of the pot, and perfect for making multiple batches. Keep the water level a few inches below the level of the submerged casserole dish so that no water mixes with the wax. The wax melts fairly quickly and is ready pour into the candles – use a smaller instrument with a pour spout to dip into the casserole dish and transfer to the jars.
Step 3: scent can be added once the wax cools but not before the candle hardens. If you notice that bubbles form add wax to the surface to make it look even.
This is so easy, perfect for gifts, the soy wax is vegan friendly, inexpensive and lasts longer than paraffin. I highly recommend this for a fun craft project.

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