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Happy (late) Thanksgiving and Smoothies! I hope everyone had a lovely Thanksgiving! Ours was small. My mom and sister were in Tennessee visiting family and Genevieve was in Michigan with her dad, so it was just me, my boyfriend and his mom. So...

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Pumpkin Decorating! Last Saturday was my friend Alaina's annual pumpkin decorating party. Last year she set up a station for the kids to paint pumpkins which turned into a disaster mess, so this year she got a bunch of stuff...

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Chicken Pot Pie There's been a big change in me & Ve's life: we moved in with my boyfriend! It's been just over a month now, and we are all settled in at Brian's house (our house!). It's been an adventure, all of us adjusting,...

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Little Red Schoolhouse Fair! Tomorrow is the Little Red Schoolhouse craft fair! Last year was a blast and I'm looking forward to doing it again! 9am-5pm, 1/2 mile south of 95th on 104th Avenue. See you there!

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Veve's + Homespun Veve's Handmade is now available at Homespun Handmade Studio in Chattanooga, Tennessee! Check out their website here.

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Chocolate Chip and Nutella Cookies

Category : cooking, recipes

Make these cookies immediately. They are soooo good! I can’t even imagine a more perfect cookie, just the right amount of richness, all the flavors work amazingly…I like them so much that I ate so many yesterday I couldn’t eat lunch.

The only changes I made to the recipe were: I used salted butter and omitted the salt, because I didn’t have unsalted on hand, and I used 1 teaspoon almond extract and 1 teaspoon vanilla, because I accidentally grabbed the almond out of the cabinet!

Ve's cooking

my little helper

about to go in the oven

i already want to make these again!

My Food Philosophy

Category : cooking, recipes

I’ve been posting more about food that I had intended to when I started this blog. It’s just that I love food. I love shopping for it, cooking it, reading about it and especially eating it. Oh, and apparently I love writing about it to! I wanted to write this post about the general rules that I try to always follow in the kitchen to ensure that we eat well.

Some days I do spend quite a bit of time in the kitchen, because I enjoy it, but it is possible to prepare healthy and delicious meals in reasonable amounts of time. It is something that everyone can do. I worry all the time about the alarming diabetes and obesity rates in America and I don’t want to be part of that, and I don’t want my daughter to be a part of that. I hope every day that raising her around home-cooked meals is something that sticks with her for life and something that she will do for her children. I’m hoping to live a long life and I’m only going to have this body so it’s incredibly important to take care of it as best I can to prevent breakdowns. One of the easiest ways to do that is to be careful of what I put in it.

These are some tips for a healthy and yummy kitchen:

♥ Use fresh, whole ingredients whenever possible.

♥ Eat free-range meat and eggs when available.

♥ Shop at farmer’s markets for fresh, local produce, or join a CSA.

♥ Don’t eat bagged meals, those frozen ones that you throw in a pot and heat up. It’s easy and tastier to make your own versions. Same goes with soups.

♥ Chop your own garlic instead of using the powdered stuff, grow and dry your own herbs if possible and use high-quality spices to season your food ( I like The Spice House). Oh, and throw out the table salt. Kosher and sea salt are far more flavorful, so you use less.

♥ Eat fruits and vegetables. Pretty much all of them are delicious if prepared correctly.

♥ Full fat dairy tastes better and is more nutritious.

♥ Learn portion sizes. There is no way I’m ever giving up rich foods or ice cream, but I eat them in reasonable portions. Stop when you feel full.

♥ Don’t stock your cabinets with unhealthy snacks. You won’t sit and eat a whole bag of chips if you don’t have any.

♥ Bake your own goodies for treats. They still aren’t exactly healthful, but at least you know what is in them. Use unbleached flour, whole wheat flour or any of the other kinds out there. Oh, and buy a french rolling pin. I love mine.

♥ Freeze what you aren’t going to use. When I make too much food for me and Ve to eat that night plus lunch tomorrow I freeze the rest to make dinner easy another day. Sometimes I purposely make big batches to do this, especially with soups.

I highly recommend The Art of Simple Food by Alice Waters and Family Meals by Maria Helm Sinskey for recipes and advice.

How to Can Tomatoes

Category : cooking, diy

Home canned tomatoes are the only thing that can even begin to compare to fresh summer tomatoes. There is nothing like opening up a can in January and enjoying a little taste of summer. It is a considerable amount of work, and it is worth it. I spent about 5 hours on this batch and ended up with 25 pint jars, which will hopefully get us through the winter. I bought a half-bushel of tomatoes (only $12!), and it weighed 25 lbs! I had never done that big of a batch before but I’m glad I did. Last year was my first year canning and I only had 10 cans, which only got us through about half of the cold months.The benefits of canning your own are that you can use local tomatoes, organic and/or of any variety, and they won’t be loaded with sodium and preservatives. Also, the flavor is far superior to factory canned or using off-season fresh tomatoes.

My method for canning crushed tomatoes is adapted from The Ball Complete Book of Home Preserving. I insist you read this book or another reputable one before you can at home. If not done properly it is possible for bacteria to grow in your cans which can cause food poisoning. That said, don’t be scared. After canning just a few times it starts to feel easy and learning new skills is always a good thing.

1. Examine jars and closures for nicks and chips, discard any that are not in perfect condition. Wash jars.

2. Place jars in a large pot of boiling water. A canning rack should be used, but I don’t have one and it’s been fine. Place lids in a separate pot of warm (NOT boiling) water.

3. In another large pot, boil water. Place clean tomatoes in the boiling water for a minute or so until the skins loosen and can easily be peeled off. I use tongs to remove the tomatoes. Immediately place them in a bowl of icy water to slip skins off. Remove core and any bruised portions.

4. Quarter about 2 cups of tomatoes and heat them in yet another large pot (this should be stainless steel). Mash the tomatoes as they come to a boil. Keep quartering tomatoes and adding them to the pot, you probably won’t need to keep mashing them, as they soften in the heat. After all tomatoes are added boil 5 minutes.

quartered tomatoes

tomatoes in the pot

almost ready to jar!

5. Remove a jar from its bath using canning tongs. For pint jars, add 1 Tablespoon bottled lemon juice (the acid is necessary for safe canning). Using a wide-mouth funnel pour in enough tomatoes to leave 1/2 inch headspace. I use a soup ladle to get the tomatoes from the pot to the jar with minimal mess. Wipe rim. Place lid on jar, close with screw band. Repeat until all jars are filled.

carefully removing the jar, the water in there is hot!

a filled jar

6. Place jars in canner. Make sure they are covered by at least 1 inch of water. Cover. Start the processing time when the water is at a rapid boil (and it must stay at a rapid boil the entire time). Process for 35 minutes, wait 5 minutes, remove jars with canning tongs and let cool. Store and use as needed.

finished!

Fall Fests and Being Busy

Category : special events

Readers, I’m sorry that until today I have been neglecting this blog for the past few weeks. So much has been going on that writing has been a low priority and I’ve really missed it. I do have a whole list of posts that need to be written though, so here’s to being back!

Personally, I’ve had a lot of dental appointments for my tooth, friends in from out of town and problems in another friendship. Professionally, I’ve been getting wholesale orders (hurray!), been working fall fests and fairs and have seen an increase in my online orders.

The good thing about fall fests is that it’s not typically in the 90s. The bad thing is that many of them are outside and the weather may be bad. On the 11th and 12th of September I did Fall on the Green in Oak Lawn. Setting up Saturday morning was miserable! It wasn’t raining enough for me to not go, but it was raining enough to get wet. I was so happy when the bad weather passed and it was beautiful for the remainder of the weekend.

This past Sunday I had the Monarch Butterfly Festival at Lake Katherine. The place is just lovely. It’s a nature preserve and besides the lake there is a little waterfall and trees and flowers and small wildlife. Out of all the fairs I’ve done so far this one was probably my favorite, because of the atmosphere.

It’s tough, physically and mentally to work these events. I have to set up my tent and display and stand for long periods of time. Sometimes it’s hard to take breaks and I get hungry (and I can never seem to get around to making myself snack packs!). I am in good shape but I’m always exhausted afterwards. Mentally, it’s draining. I love meeting my customers and answering questions but after talking to 200 or so people I don’t have much left to give, it’s hard to be “on” for these long periods of time. At the Butterfly Fest my friend Alaina came to help me, and that helped a lot. Not only to give me breaks but also to have someone there for support. I’ve developed a ritual to help myself refresh afterwards: that night I get to be lazy, the next day yoga and meditation (which I am terrible at, but I am trying) and fresh healthy food. So far, it’s been working, and I have plenty more fall events to use it after!

Happy Birthday Ashley!

Category : fun

I know I’m a bit late, but my little sister turned 21 last Thursday!

I’m almost 9 years older than her and I’ve loved watching her grow up. For so many years I had to help take care of her, it’s been great that over the past few years she’s finally turned into an adult. It’s amazing to see a child slowly grow into a wonderful person that you don’t only love, but like. She’s my best friend.

lunch and her 1st legal drink!

me and my sis, out to celebrate!

Veve’s Handmade featured in Vital Juice Chicago!

Category : Uncategorized

Last week an editor from Vital Juice Chicago emailed me asking if I would like to be featured on their website. Of course I said yes!

It required a phone interview, and I was a bit nervous since that would be my first but I was excited about the new opportunity. I try to see every experience as a chance at learning new things and also as important for business growth. I had all these plans to go over what I wanted to talk about and make some notes about my new products the morning of the interview, but of course it didn’t go that way! My sweet little monster Genevieve threw my iphone off of our balcony and it split down the side! I don’t have a land line, and I’m in love with my phone, or actually kind of obsessed with it. We went straight to the AT & T store, who sent us to the Apple store and I was able to get a new one. My sister met us there just in time to watch Ve while I had my phone interview standing outside!

It went great though, and I’m so happy with how the feature turned out. You can read it here.

My 1st Failed Batch of Soap

Category : soap making

I’ve heard soapers talk often of failed batches of soap, but I never quite understood since it’s never happened to me. A few times I’ve had batches not come out quite as I had created them in my head, most notably my Fresh Cut Grass Bars, which matcha powder turned pink instead of green. In these cases nothing was wrong with the bars, so I didn’t count them as a failure. Today I finally experienced what it’s like for a batch of soap to just go terribly wrong. I’m not sure what happened, because a combination of events led up to it.

I have an infected tooth. This particular tooth has already had a root canal and a surgery, and is not supposed to contain any nerves or bacteria. It’s been problematic for nearly a year and last Saturday decided to cause me intense pain again. My dentist told me that since we’ve already done all we can for it it’s going to have to go. I’m basically okay with that, because I’m exhausted from dealing with it and from having my mouth cut open, but it’s stressful to wait for the procedure and think about how much money I’m going to owe my dentist since I lack insurance. It’s also put me more behind on my work than I already am. On top of that, I’m a women, and my body has today decided to make me feel like my insides are falling out, which is more than unpleasant.

This morning all I wanted to do was rest, maybe spend the day catching up on TV or reading, and hope that tomorrow I would feel brand-new. Wednesdays’ I usually have the Oak Lawn Farmer’s Market, and I was glad it was raining so I could feel okay about skipping it and not have to do the work of carrying all my heavy boxes and setting up my tent, etc. I think it’s important to take care of yourself, to take care of my body, and the work will wait until I’m feeling better. Today I ignored that though. My store in New York needs to be restocked, I need to finish making my fall soaps and I have a few September events that I need to prep for.

I got all my soap making supplies out and realized I was short on a few oils, so I modified the formula. I use Soap Calc to calculate my lye, so coming up with new formulas is typically a simple process. I was also using a new fragrance, Country Apple, and a new dye, so the bars would come out a beautiful red. I mixed my oils as usual, I mixed my lye and water as usual, then combined them and everything seemed fine, but it did thicken up (trace in soap making language) quicker than usual. I poured the fragrance in, then a few drops of dye, and suddenly something bad happened. The mixture grew very hot (which it should, but after I pour it in the mold), and became clumpy and hard to mix. I think that it seized, which means the soap went to the stage where it gels then begins to harden, way too soon. My dye was still not mixed in so I had to keep stirring and the soap was crawling up the edges of the pot, pooling over the sides of it. My glove ripped, which is very bad. It takes completed soap a day or so for the Ph level to drop to a safe level, so it is very important to cover up any skin that may come in contact with raw soap. With one hand I started scooping the mixture into the molds, making a huge mess as I went. When I got to the bottom of the pot I found undyed chunks and oils that didn’t fully mix, so I scooped them into the mold too, because I didn’t know what else to do.

I’m not sure exactly what when wrong. It could be my formula, the fragrance, the dye or that I generally felt like crap and didn’t feel like making soap. My best theory is a combination of all of those things. My options for the batch are that I can rebatch it, or donate it to Clean the World, which is what I will probably do.

mess...

chunky soap residue

unmixed oils resting on the top of bad soap

Giveaway at Ivy Twines!

Category : giveaways

I’m giving away one of my Oatmeal, Milk and Honey Ultra Moisturizing Bars! The Ivy Twines is hosting the giveaway, so head over there and enter!

Pumpkin and Chocolate Chip Cookies

Category : cooking

The other day Ve woke up asking for cookies. After a couple hours I finally decided we could make some. The girl really loves her sweets.

I went through my bookmarked recipes, thinking about trying something new, one of the recipes that I saved ages ago but haven’t got around to making yet. Instead I went with these cookies. Last year I was obsessed with them and probably made them a dozen times. Plus, I froze so much pumpkin last year I still had 2 bags left that I needed to use since fresh pumpkin will be available soon.

These cookies are delicious. I use chocolate chips in place of the pecans and skip the glaze altogether (there’s nothing wrong with them that way, I just prefer them my way). They are thick, kind of like little cakes. I actually call them cakies.

ve loves baking

ready to be mixed

then we ate some cookie dough

then we ate more cookie dough...

cakies!

The Morton Arboretum

Category : fun

I’m so tired, today was a loooong day! We woke up this morning, got ready to go and headed straight out to pick up Jen and head to the Morton Arboretum. I’ve wanted to go there for so long and I’m so happy that today I finally did. It’s so beautiful and there is so much to see, if you like nature, and I do. Plus, it was free. I got a museum adventure pass that was good for 2 admissions.

my big girl with her backpack

First we went to the children’s garden, which is 1400 acres, and saw as much as we could before all the screaming kids got to us (don’t let that deter you, it was great!). Ve ran away from me twice, once in the maze and terrified me, so I had to yell at her in public. I’m waiting for the day to come that she understands danger! I had a stroller for her, but I think keeping her strapped in takes away part of the experience for her, and I wanted her to have a good time.

in the path walking into the children's garden

such a pretty tree!

a shiny ball!

ve playing in the mini cabin

the children's lily pond

this picture was an accident, but i think it looks really cool

marshy

she was so excited to climb the rocks!

in the secret grotto

entrance to the maze

ve's sad after she was in trouble

Then we headed to the west side of the park to see a really old oak tree and a lake, both were incredibly beautiful. It was hard with the little though, her legs are too short to do much hiking and she’s easily distracted by everything. I plan to go back in the fall without Ve and without bugs to explore that part of the park more. We still got to see a lot though!

they were learning stuff

lake marmo

lake marmo, again

the old, old oak

they keep all the witch hazel under lockdown

so many butterflies in the 4 seasons garden!

in the wild garden

i love this tree!

jen and a breathtaking weeping willow

We ate a lovely meal: Jen had a sweet yogurt parfait and me and Ve split an asian chicken sandwich with pasta salad that contained some of the best fresh mozzarella I’ve ever had. Jen struck up a conversation with one of the membership desk workers who started telling us about the lore of the place. Apparently Joy Morton was named from his mother’s maiden name, which was tradition, and the Joy Path is so named because he would have his driver drop him off a ways away from his house and he would walk that way home to decompress from his day before seeing his family. I would have loved to hear more, but I knew that Ve was moments away from a meltdown, which means I was moments away from a meltdown, and it was time to go home.