Category Archives: crafty homesteady

Lid Ornaments

I had every good intention of having a big ornament & decoration challenge through out November & December this year. Sigh…but life happens, {thankfully} a gob of orders rolled in and add to that a pinch of procrastination and it’s not looking too good. “Shoulda, woulda, coulda, shut-upa!” and old friend used to say. I have so many crafty & upcycle-y ideas though, I may just leave the tree up {crap, haven’t put up a tree yet} and work throughout the coming new year for a big challenge in 2016. Anyhoo….here’s a super neat ornament from last year…#TBTCraft

OliveLoaf Design

Jar Lid Sparkle

If you’re into canning, you know eventually, you’re gonna have a ton of used lids. Up-cycle them into swanky and sparkly holiday ornaments!

There are a myriad of way to decorate these domestic leftovers – but I also happen to be cleaning out le studio {Christmas Miracle!} and found a bag of sequin-y shiny doodads and some glitters I’ve never used and thought they’d jazz the lids right up!

Sparkle!

(Note: Don’t stare at a pile of glittery doo-dads too long.) Grab some white crafting glue and squeeze some into your lid, then spread it around and up the sides of the lid. Don’t be stingy!

Lids and Glue

Next, fill the lids up with whatever you have: sequins, buttons, doo-dads, sparkly things, beads, little animal figurines, paper punched shapes, glitter, Glitter, GLITTER!, what-have-you.  Fill in all the white glue spots and then set them aside to dry.  Super duper easy.

Glitter Up!

When they are…

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crafty sprouts

Craft Your Own Sprouts:

Homemade sprouts is a MUCH healthier alternative to buying from a conventional store {you don’t know what those things have been grown in} and they super-duper healthy. Sprouts have enzymes {special types of proteins that act as catalysts for all your body’s functions}, the protein in the beans, nuts, seeds or grains improves when sprouted,  vitamin content increases {this is especially true of vitamins A, B-complex, C, and E} and sprouts are alkalizing to your body {many illnesses including cancer have been linked to excess acidity in the body}. 

Sprouting is very easy and fancy contraptions and thing-a-ma-jigs are not needed. Large wide-mouth jars are best – but you can use any mason or re-purposed jar {just adjust the amount of seeds/beans you use as the sprouts expand, a lot}.

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The jar left has clover, arugula, china rose radish, and fenugreek certified organic sprouting seeds and the jar right is organic mung beans.

Place a small amount of seeds in the jar and cover with purified/filtered water. Cover mouth of jar with cheesecloth {make sure it’s food grade and unbleached is best} and secure with rubber band {re-purposed from store-bought veggies}. Cover seeds with purified/filtered water. Soak overnight in a warm spot.

The next day, dump out water through the cheesecloth. Place jars in warm and indirect sunlight. Rinse with water one or two times each day – the mung beans may need to be rinsed more often. Sprouting will begin in a few days. Smaller seeds sprout faster, mung a little bit longer. When sprouts are ready rinse and dry on towels. Make sure they are very dry before storing.

Home Crafted Sprouts!

Enjoy immediately or store in fridge for a week or so.

 

crafty homesteady

I received a lovely note from a fan:

“I just wanted to tell you that I really like your blog and your crafts. I especially love it when you post things about your homestead and “homesteady” how-to things. I wanted to encourage you to keep at it and give us more, more, more! You are an inspiration!”  -Marni N. from Harrisburg, PA

Wow! That was awesome. Thank you Marni!  I try to branch out and post more lifestyle things just to round out the OliveLoaf Design concept. So with that encouragement, let’s give it a shot. We’ll call it: Crafty Homesteady. I thought I’d focus on things that interest me the most: Re-Purposing, Re-Cycling, Up-Cycling, Organic, Non-GMO, Natural, Homemade, Plant-Based/Vegan, Healthy and Whole. {Is that enough?!} Here’s the first installment…

Craft Homemade Vegetable Broth:

I don’t know about where you live, but around here organic, low sodium/no salt added vegetable broth is pretty pricey.  Do it yourself. Save ALL of your veggie, citrus and herb scraps in the freezer until you have several bags. We have tons around le homestead as we are plant-based. Cram them into a big ole pot or slow cooker {you may have to do a few batches}. Add bay leaf, whole peppercorns, smashed garlic cloves and/or bouquet garni with fresh herbs from your summer garden. Cover all this with water & cook it down until you have a delightful vegetable broth. Salt if you must and strain. Save in re-purposed/mason jars {better with glass} in the fridge or freeze. Compost remaining veg waste. 

Veggie Broth Brew

Not only will you now have homemade vegetable broth at the ready for all of your soup and sauce needs – but you can replace oil for sauteing too.