VERY CHEAP CUSTOM FRAMING IDEA

May 25, 2020

It started with that I saw the below bathroom from one of my bigger style inspiration, jenna lyons’, feature sharing photos of her loft. It put the thought in my mind that vintage paintings look really good on a simple, almost primitive piece of board. And that this is a very good way to get a custom frame set up very inexpensively. I had an old portrait of charles spurgeon that in my casual looking I had not yet come across a great frame for. I achieved a similar look using inexpensive project board from home depot and that ever useful diy product – modge podge.

Like my inspiration, black for the wood portion would look perfect for this portrait. The board I used is 5.0mm 2 x 4 underlayment wood here at home depot. It is very inexpensive. You can buy big 4 x 8 feet or smaller 2 x 4 foot pieces for little projects, just like this. I meant to do a 1 and 1/2 inch perimeter around all the sides, but forget to double and so my perimeter is 3/4 inch, but I am still happy with it. To mount it, first paint all sides of your board. I used benjamin moore “onyx” in matte for the paint color.

Then, carefully brush modge podge on the back of the art using a foam brush. Place it onto your painted board. The modge podge sticks quite quickly, so you want to try to get it right on the first touch. Re-positioning isn’t very easy! Beware.

My artwork was curled from being stored in a tube, which made bubble control a lot harder. It is worth it to take the time to get the art really, really flat before you start.

Try to thoroughly flatten out bubbles. Place something wide and heavy on the image and allow it to dry. (Also be aware, the object you use may get some modge podge on it.) I use an extra piece of glass or project board and then put books over top so it has an even and heavy weight distribution. I have had great success with this ensuring no bubbles.

Then, paint two more coats of modge podge over front of art and the wood border. Sometimes I swirl the modge podge in my application and try to match the brushstrokes of the painting, but sometimes not. The modge podge adds texture to the image, which helps prints of oil paintings look more like originals. Use MATTE modge podge!! It helps the brushstrokes look more like real brushstrokes from the painting. Also I almost always like the look of matte on things best, and it certainly helps with glare in an application like this where it is for artwork.

Since this I’ve done the same concept elsewhere. For a cool graphic poster we have as a souvenir from a trip, I painted the wood board white and hung it with very strong velcro. The wall it is on is white, so this is a way to have a subtle frame for something like a poster that feels elevated. And “framing” it this way feels more permanent and intentional.

I think this concept can work on upscale oil paintings or simple posters. And with the modge podge it has some coating for protection as well. The other great thing is it’s a way to style poster type things either mounted to the wall OR leaning on a tabletop or other surface.

LEMON HERBED POTATO SALAD

May 18, 2020

Elysia Moccia

This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping. This recipe can easily be cut in half to serve for dinner for your family, or make the full recipe ahead of time and bring it to a cook out with friends. My husband always requests I make a full recipe for leftovers for lunches or for standing in front of the fridge with a fork for the quick bites he sneaks and doesn’t think I see. I love how flexible and “no fuss” this potato salad is; without the mayonnaise base it can be served warm, at room temperature, or chilled depending on your preference. It’s a fantastic addition to your spring and summer side dish rotation, and makes a great dish to pass at get togethers or to add to a meal you’re blessing a family with. I hope you love it as much as we do.

One of the things that I love most about living in the midwest is that we get to fully experience each season. Once I start to see the changes outside my window, my palate seems to change right along with it. When sunny and warm days start to replace the crisp chill and gray skies, I start to crave bright and fresh flavors.

At my house, we begin to grill as often as possible and attempt to eat the majority of our meals outside on the patio to soak up all the sun we missed all winter long.

Lemon Herbed Potato Salad
Serves four

2 pounds petite medley potatoes, sliced 1/4 inch thick
2 shallots, chopped
1/4 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup green onion, chopped
2 teaspoon garlic, minced
1/3 cup lemon juice
1/2 cup olive oil
1 and 1/2 tablespoons dijon mustard
1 and 3/4 teaspoons salt, divided
3/4 teaspoon pepper

Bring stockpot of water to boil. Season water with approximately 1 and 1/2 teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)

Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.

Mix lemon juice, olive oil, dijon mustard, garlic, 1/2 teaspoon salt and 3/4 teaspoon pepper.

Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.

Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

LEMON HERBED POTATO SALAD

Author: Rachel Schultz

Ingredients

2 pounds petite medley potatoes, sliced ¼ inch thick
2 shallots, chopped
¼ cup fresh dill, chopped
½ cup fresh parsley, chopped
¼ cup green onion, chopped
2 teaspoon garlic, minced
⅓ cup lemon juice
½ cup olive oil
1 and ½ tablespoons dijon mustard
1 and ¾ teaspoons salt, divided
¾ teaspoon pepper

Instructions

Bring stockpot of water to boil. Season water with approximately 1 and ½ teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)
Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.
Mix lemon juice, olive oil, dijon mustard, garlic, ½ teaspoon salt and ¾ teaspoon pepper.
Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.
Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

SHRIMP LETTUCE WRAPS

May 11, 2020

Elysia Moccia

Once weather in the midwest hits fifty degrees and sunny, we all put on shorts and get out our grills. Any opportunity to get outside before the weather might turn cold again, we take it. When we start having sunshine I begin to dream about all of the meals on the grill we have not had in months. I crave something bright and fresh to awaken my spring palate. These lettuce wraps with a sriracha lime aioli were one of the first recipes to come to mind. It checks off all the boxes to please my family at dinner time.

The taste of the charred vegetables, the sweetness of the grilled corn, the spicy flavor of the shrimp, and the cool crunch of the lettuce all wrapped up into a neat handheld wrap.

It’s as if that if I can make this recipe enough times I can will summer to come a little faster!

SHRIMP LETTUCE WRAPS
Serves six

1 and 1/2 pounds shrimp, peeled and deveined
1 red onion, sliced
3 corn cobs
2 jalapeños, halved
1 and 1/2 cup avocado, diced
3/4 cup cherry tomatoes, quartered
3 limes, juiced, divided
4 radishes, thinly sliced
4 tablespoons cilantro, minced
2 heads bibb or boston lettuce leaves
2 cloves garlic, minced
3 teaspoons chili powder, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
4 tablespoons olive oil, divided
1 teaspoon cayenne pepper, divided
1/3 cup plain greek yogurt
1/3 cup mayonnaise
4 tablespoons sriracha

Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, 1/2 teaspoon cayenne pepper, 2 and 1/2 tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.

In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and 1/2 tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.

Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.

About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.

Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.

Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.

SHRIMP LETTUCE WRAPS

Author: Rachel Schultz

Ingredients

1 and ½ pounds shrimp, peeled and deveined
1 red onion, sliced
3 corn cobs
2 jalapeños, halved
1 and ½ cup avocado, diced
¾ cup cherry tomatoes, quartered
3 limes, juiced, divided
4 radishes, thinly sliced
4 tablespoons cilantro, minced
2 heads bibb or boston lettuce leaves
2 cloves garlic, minced
3 teaspoons chili powder, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
4 tablespoons olive oil, divided
1 teaspoon cayenne pepper, divided
⅓ cup plain greek yogurt
⅓ cup mayonnaise
4 tablespoons sriracha

Instructions

Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, ½ teaspoon cayenne pepper, 2 and ½ tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.
In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and ½ tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.
Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.
About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.
Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.
Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.