Candy Corn Wreath and Halloween Glittery Signs

Put away the summer decor and bring out the pumpkins, candy corn, and skeletons. Autumn is here! That brings Harvest, Halloween and Thanksgiving traditions. In my house, we celebrate Chinese Moon Festival, Halloween, Thanksgiving and tons of birthdays during the Fall season.

Let's celebrate with fun and festive decorating tips and tutorials for your outdoor space!

Add some color to your front door with classic orange pumpkins and purple mums. Love this color combination!

Candy Corn Wreaths

Materials:

• 14" Styrofoam wreath
• 1/2 yard white fabric, 1/2 yard orange fabric, 1/2 yard yellow fabric
• burlap ribbon in 3 lenths-30", 24", 14" 
• 2 packs of silver straight pins
• 6-8 pearl straight headpins
• fabric scissors
• scotch guard  

Instructions:

1. Cut the fabric into 6 x 1" strips. Stack the fabric up to cut multiple strips at a time! It doesn't matter if it's frayed or off by a little.

2. Fold fabric strips into 1/3 sections.

3. Stick silver straight pin in the center. You will make a lot...I lost count.

4. Use the cutting mat and the line on the ring to measure the center. Place the first fabric strip in the bottom center.

5. Flip the wreath to the back. Pin two of the fabric strips across the base of the wreath. This is to cover the styrofoam at the back of the wreath. It will also make the back of the wreath flat so it lays well on your door.

6. Flip to the front of the wreath and continue adding your folded fabric strips to your wreath. You may want to divide your wreath into thirds to indicate the 3 color sections. I just approximated. It will take about 10-12 fabric folds per row.

7. Time to start the second row! Lift the fabric of the first row and place another fabric fold just under two fabric folds on the first row. Your want this to be staggered between the folds if possible. Continue adding new rows of fabric folds on both sides of the first row until the entire front is covered. It should be fluffy and the pins on the first row should not be visible.

8. Once you tired of adding yellow, move on to orange. Repeat steps 1-7. The pins in the center rows should not be visible. This takes a LONG time. Take breaks!

9. Let's take a break from the fabric folds and move on to the bow. Take your longest strip of burlap ribbon, 30", and fold to make a loop. This will serve as the wreath hanger and the ribbon strips on the bottom of the bow.

10. Using two of the larger pearl headpins, pin the ribbon loop to the BACK top center of the wreath.

11. For the loops of the bow, take the 24" ribbon strip and fold one end to the center.

12. Fold the other end to the center. Pinch and hold!

13. Place the bow loops on the FRONT top center of the wreath.

14. Pin the top of the bow to the wreath using the pearl headpins.

15. Time for the ribbon center. Take the 14" ribbon strip and place through the center of the top ribbon loop and over the front of the bow loops.

16. Wrap to the back of the wreath and pin using the pearl headpins. Make sure it is pinned tightly!

17. Tada! Now you have a bow that will act as your wreath hanger. For extra durability, you may want to add a few silver pins around the outside of the center part of the bow.

18. Back to the folded fabric strips. Time for the white fabric. Repeat steps 1-7. Using the remainder of your fabric strips, cover the bottom and back of your wreath. It doesn't have to thick, just enough to covert eh Styrofoam.

19. Finally, add scotch guard to your wreaths. Follow the manufacturer's instructions.

I don't like the taste of candy corn, but I sure love the colors and the feeling of Fall it brings me!

Enjoy this easy, but time consuming Fall project!

Randee

Baba Ghanoush with Roasted Garlic

I'm sure you've heard of hummus, but have you heard of hummus's less popular brother baba ghanoush? I prefer it any day over hummus. My husband doesn't care for eggplant and he even likes baba ghanoush. Try this recipe and it may convert another eggplant hater!

What's the difference? Hummus = chickpeas and baba ghanoush= eggplant.

Here's how to make my scrumptiouos and healthy baba ghanoush! Did I mention how quick and easy it was? Check it out!

Enjoy with your favorite toasted pita bread!

Ingredients:

• 2 large eggplant cut into 1 inch cubes
• 4 tbsp olive oil
• 1 head roasted garlic
• 1/3 c kalamata olives
• 1/3 c tahini paste
• 1/3 c parsley
• 1 tsp mint leaves
•  1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/4 tsp red pepper flakes
• salt and pepper to taste

Directions:

1. Let's roast some garlic! Preheat your oven to 400 degrees. Peel the outer layer of garlic peeling off slightly. Drizzle about 1 tbsp of regular olive oil over the head of garlic. Wrap in aluminum foil bundle. Bake for about 30-40 minutes until soft. Let cool!

Tip: Roast garlic instead of using raw so those who are sensitive to raw garlic (me) can enjoy the taste of garlic in many recipes.

Toss the garlic bundle in the oven and forget about it! Well, don't entirely forget about it. 

Peel the garlic and set aside. It should be soft, creamy and very fragrant.

 2. Cut eggplant into 1 inch cubes. Drizzle with about 2 tbsp regular olive oil until coated. Add salt and pepper. Bake in 400 degree oven until fork tender and golden. About 25-35 minutes. Let cool!

Thanks Luckett Farms for the delicious summer eggplant!

 3. Get your handy blender out and get ready to blend! Add the cooled roasted garlic and eggplant to the blender. 

 4. Add the kalamata olives and give it a quick blend to combine the ingredients. No need to puree completely at this point.

 

5. Add the other ingredients: tahini, parsley, mint, lemon juice, cumin, cinnamon, red pepper flakes and salt & pepper. Blend until smooth!

Tip: Always taste as you go! Add seasoning as needed during each phrase of the recipe.

Feel free to adjust the flavors to suit your palate. It's done!

Finish the baba ghanoush with a drizzle of extra virgin olive oil and a kalamata olive. Enjoy with your favorite pita bread. Recipes for pictured greek grilled pork, tzatziki, rice pilaf and feta dressing will be coming in future posts.

Bring this to as an appetizer to a football game this season! People will think you worked your tail off to make it. You don't have to tell them how easy it was to make!

Until next time,

Randee

Strawberry & Mint Caprese Salad

Nothing tastes more like summer than fresh picked tomatoes and basil right from the garden. Add a little mozzarella, olive oil and balsamic vinegar and we have the classic Caprese Salad. 

Violet loves tomatoes fresh from the garden even if they are green!

I love caprese salad, but I get bored easily. Let's change things up!

For a twist on the classic caprese salad, we'll pair tomatoes and basil with sweet red strawberries, mint and mozzarella.

Fresh Ingredients all ready to go!

 Let's start with the classics to understand the basics. My basics, anyhow!

Classic Caprese Salad

I wish these were my home grown tomatoes, but alas they are from Costco. Mine made a short appearance at the beginning of the summer.

Ingredients:

• 2-3 medium or 1-2 large tomatoes (equal amounts tomatoes, mozzarella & basil)
• fresh mozzarella
• basil
• 1-2 tbsp extra virgin olive oil
• 1-2 tbsp balsamic glaze
• salt & pepper

Directions: 

1. Slice tomatoes and mozzarella about 1/4 inch thick.
2. Lay tomatoes, mozzarella and basil evenly alternating each one.
3. Drizzle extra virgin olive oil and balsamic glaze on top.
4. Add salt & pepper to taste

Caprese Bruschetta

This is a great appetizer to serve to guests!

Ingredients:

• grape or cherry tomatoes (equal parts tomatoes to mozzarella)
• fresh mozzarella
• 2 tbsp basil
• 1-2 tbsp extra virgin olive oil plus extra for baking baguette
• 1-2 tbsp balsamic glaze
• salt & pepper 
• baguette or your favorite crusty bread

Directions: 

1. Preheat oven to 375 degrees.
2. Slice baguette on the bias about 1/2 inch thick.
3. Drizzle baguette slices with olive oil and bake 7-10 minutes.
4. Slice tomatoes in half and cut mozzarella about equal size.
5. Chop Basil, drizzle extra virgin olive oil, and add salt & pepper to taste.
6. Combine tomato mixture.
7. Place a heaping amount of the tomato mixture on baguette slices.
8. Drizzle with balsamic glaze.

Strawberry & Mint Caprese Salad

Gorgeous shades of red and yellow!

Ingredients:

• grape or cherry tomatoes (equal parts tomatoes, strawberries and mozzarella)
• strawberries
• fresh mozzarella
• 1-2 tbsp basil
• 1-2 tbsp mint
• 1-2 tbsp extra virgin olive oil
• 1-2 tbsp balsamic glaze
• salt & pepper 
• baguette or your favorite crusty bread

Directions: 

1. Slice tomatoes in half, strawberries into quarters and cut mozzarella about equal size.
2. Julienne basil and mint.
3. Drizzle extra virgin olive oil and add salt & pepper to taste.
4. Combine the above ingredients.
5. Drizze balsamic glaze before serving.

This recipe is quick and easy!

This Strawberry & Mint Caprese Salad is a perfect addition to any summer dinner!

I have to throw in another picture of my sweet girl!

One more!

Enjoy this summer salad!

Randee

September 2015 Jewelry Giveaway!

It's football season and here in Southern Louisiana, that's a big deal! 

To kickoff football season, September's jewelry giveaway celebrates our football teams, the New Orleans Saints and LSU, with this Fleur de Lis Pendant. 

Saints Black & Gold Pendant

If you are the winner, you can choose between the the LSU Purple and Gold or the Saints Black and Gold Fleur De Lis Pendant. 

LSU Purple & Gold Necklace

New Orleans Saints Black & Gold Necklace

Materials: Antique Gold Brass Pendant, Freshwater Pearl, Swarovski Crystal & Antique brass chain and clasp; Length: 18"; Cost Value: $15

Here's how to win this necklace..... 
You must follow my blog (#1), do 1 of the other options (#s 2-4) below, and send a confirmation email to oftheearthjewelrydesigns@gmail.com letting me know you have entered the giveaway. Once I receive your email, I will confirm that you have entered the giveaway correctly and notify you via email.

1. YOU MUST Follow my blog, www.violetsorblueberry.blogspot.com. You can follow it by subscribing via email. Find the subscribe to email space on the right side under the about me section and enter your email address. This email subscription bar will only be visible in the web version. If using mobile version, click view web version at the bottom of the page. You will receive a confirmation link letting you know you have subscribe.

2. Like my Facebook page at www.facebook.com/oftheearthjewelry
3. Follow me on instagram @violetsorblueberry
4. Follow me on Etsy at www.oftheearthjewelry.etsy.com

***If you are already follow my blog, are a Facebook fan, follow me on Instagram, and follow me on Etsy or do not have any of the other social media accounts, you must share a Blog entry and an Etsy item on your Facebook and/or Instagram accounts.

Giveaway entries begin, Tuesday, September 1, 2015 and end Tuesday, September 22, 2015. The giveaway winner will be announced during the week of September 22nd and will be contacted via email.

Don't forget to send a confirmation email to oftheearthjewelrydesigns@gmail.com. Please include which social media accounts you followed or if you shared a link. 

Thanks so much friends! Please contact me if you have any questions.

Randee