Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts

Thursday, December 16, 2021

Toilet Paper Tube Wreath

Nothing says "Season's Greetings during a Pandemic" like a TP craft!

Here is a wreath ready to decorate!

You'll need 

  • 12 toilet paper tubes
  • glue
  • scissors
  • a bunch of clothespins for clamping

Take a regular TP tube (paper shreds are optional)



Squash it flat


It will spring back a little - that's good



Mark off equal cut marks. I have used anywhere between 1/4" and 1/2". For this one it was 1/2".



If you are fussy, you can mark the other side and draw lines to make your cuts very even and precise. 

I am not fussy.



I like Aileen's Fast Grab Tacky Glue, because it is tacky and grabs fast. Also cleans up with water!


Take three flattened circles in your hand


and put a dab of glue near the ends between the strips, but NOT on the outside



Then clamp those three with a clothespin



Now pick up 4 circles this time and do the same





Wait for them to dry



Once dry, remove the clothespins and open them up - you now have two halves of a star



Glue the two sides together with a dab of glue near the center


Squish together and clamp!




Once you've made a bunch, you can arrange them in a wreath (or other shape) and glue the stars together with a dab of glue and a clothespin clamp.


I recommend "pre-clamping" before you start gluing, so you're sure you have the shape you want.


You can make these with any number of points. Here is a six pointer. With a bead, paint, and/or ribbon, this would make a lovely ornament all by itself.



Ready to decorate!!





Tuesday, January 1, 2013

Hoppin' John

Hoppin' John, cornbread and collards. Happy New Year!




....
My vegetarian Hoppin' John: Saute some onion & garlic in olive oil, add celery and bell peppers and then canned (rinsed and drained) or frozen black-eye peas. (I never have time for the dried ones.) Add vegetable broth up to the top of the peas and season with bay leaves, parsley and savory and salt and black pepper to taste. Simmer until it looks soft, but not mushy. Serve over rice (I used wild & brown rice) and serve topped with fresh tomato, scallions and hot peppers.