*Candy cane Ada made with yarn and a dowel
*Beaded Purse, made in India
*Josie’s Vintage Stripey Dress
Have a great weekend!
My in-laws take Forth of July fireworks very seriously. They even own a mini cannon that gets set off when the sun goes down. I wanted to make some safe fireworks for the girls to run around with in the back yard. These are made using a variation of The Sweetest Occasion’s Tissue Paper Tassel pattern and a wooden dowel. The tissue paper fireworks make a nice hissing sound when shaken, cost us under $1 each to make, and are legal in all 50 states. To make your own you will need:
*Wooden Dowel (ours are 36″ long and 3/8″ thick)
1. Layer a variety of colored tissue paper in a stack. (Our large pink firework has 8 sheets, the green has 5 and the striped tissue is made from 2 pieces on each tassel). Play around with the colors and sizes you like. The more sheets you add the heavier the firework will be, so be sure not to outweigh the strength of your dowel.
3. Once each tassel is made tie twine around the neck of the twist for extra stength.
4. Loop a piece of twine through the hole and tie a knot in the center around tissue. On each end of twine make another double knot. This will prevent twine from slipping out from under the tape when shaken. (We used a thinner twine and layered it for strength. If you have a thicker twine one piece will be fine).
5. Tape twine to dowel above knots as shown. Be sure tape is tight and wrap around a few layers.
6. Let the celebration begin!
Thank you to all of you who stopped by our booth this past weekend! (This post was meant to go out yesterday, but a lightning storm left us technology-free for the day). Marissa, Marla and I had a nice break from the kids and got to meet some new faces at Renegade. Here are some Instagrams from our booth:
*Letterpress business cards, printed by Woodside Press. I love this place. They are located in a cool old warehouse building in the Brooklyn Navy Yard and their space is full of huge old presses and pretty amazing views of the city. I water-colored the card edges after they came off the press.
*Our table set up. We used Instagrams of the girls modeling product and then had stickers made by Art Flakes. The blocks were cut from a long board and stickers applied. They stood up well to the bright sun and were a big hit with the crowd.
*My crowns on shelves made by Chris. I am setting up an Etsy store soon, but feel free to email me if you are interested in purchasing.
*Laser cut sign. Similar work can be gotten here.
*Marissa’s beautiful Soor Ploom clothes. Purchases may be made on her site.
*Tassels that blew in the wind on the front of our booth.
We are excited to be part of this year’s
Renegade Craft Fair! The fair is this weekend – Saturday and Sunday, June 23rd and 24th, in Williamsburg’s East River Park, directly adjacent to the Smorgasburg and Brooklyn Flea. We will be there from 11 AM until 7 PM, near the entrance at booth No. 12. We hope to see you!
Our clothing is for babies and toddlers, ranging from 6 months to 4 years. Each of our fabrics are hand-selected for quality and style. They include soft linens, fine cottons, and unique blends with silk. Made in Brooklyn, the quality and construction of the clothing is impeccable, and methods of manufacturing are sustainable. The collection is classic and simple, basic but not ordinary.
Jeanne Rondeau’s headband crowns are made by hand in Brooklyn and incorporate vintage fabrics, beads, sequins and feathers. They are special enough for a wedding or party and comfortable enough for everyday play. Each piece carefully crafted and one of a kind. The crowns make a beautiful addition to a child’s costume collection and also come in adult sizes.
I had a Magic Bubble Bear when I was a kid. I remember running around the yard with my sisters while trying to blow as many bubbles as we could and not hyperventilate. We had a blue, yellow and red version. The Magic Bears are perfect for kids who don’t like sticky bubble fingers and can’t quite hold a wand at the right angle. The wand pops up from the bear’s head when his tummy is gently squeezed. Pustefix makes the best bubble solution and their iconic packaging still carries the 1940′s trademark bear. I had forgotten all about them until I found this one at Pomme, one of our favorite shops in Dumbo. At under $10, Magic Bubble Bears make great favors at a child’s birthday party. Hooray for bubble weather!
Ada would dress in pink every second of her life if she could. I tend to feel differently about the color, but there is one shade we agree on: Ballet pink is a pretty perfect color in our book. I found a bundle of vintage tulle (for $3!) at an antique shop and knew it would make a perfect tutu for her. To make your own version you will need:
*Tulle (We used three different weights and about three yards)
*Elastic (We used 3/8″)
*Flat Seam Binding to Cover Elastic (We used 1/2″)
*Needle and Thread
1. Cut tulle into 30″ squares and then layer on top of each other. (You can make larger or smaller squares depending on the size tutu you want).
2. Fold tulle pile in half.
3. Trace a half circle onto the top layer of tulle and a smaller half circle within, using the fold as the center of the circles. (Our large half circle is 15″ from center to outer edge and the smaller inner half circle is about 4″ from center to outer edge). This will leave a rainbow shape. The distance from the outside of the large circle to the outside of the small circle will be the length of the tutu. The center semi-circle is half of the opening.
4. Cut out circles and unfold tulle. You will now have a doughnut shape. The opening should be large enough to easily fit over the wearer’s hips. If it is too tight, refold and cut out a larger opening.
5. Measure wearer’s waist, add an inch and cut elastic to this length. (I left extra elastic to enlarge as Ada grows).
6. At opening of tutu, fold 1/2″ of the all the layers of tulle together toward inside and baste with needle and thread.
7. Stretch elastic and baste onto folded edges of opening. The elastic will gather tulle and cover the rough edges as you sew it down.
8. Stretch elastic again and sew seam binding over to hide elastic. This will ensure both the rough edges of folded tulle and elastic are hidden. Turn this seam binding to the inside of the tutu.
9. Prepare for the show.
We had an amazing abundance of ripe cherries from our CSA on Saturday. Once the girls were sufficiently stained I decided to make the rest into ice cream. We added the rhubarb from last week’s share and the result is a tart and sweet pink mix. Chris inherited our ice cream maker from his grandmother and it is one of my favorite summer tools. Here is the recipe:
*3 Cups Whole Cherries
* 10 Stalks Rhubarb
* 1 Cup Buttermilk
* 3/4 Cups Natural Sugar
* 1 Vanilla Bean
* 2 Cups Good Quality Heavy Cream (Ronnybrook Farm’s is our favorite)
* 5 Egg Yolks
* 2-3 Tablespoons of Natural Sugar
* Splash of St. Germaine Liqueur
1. Pour buttermilk and sugar into a pot. Scrape seeds from vanilla bean and drop seed pod and seeds into the milk. Heat on low until the sugar dissolves. Turn off heat and set buttermilk mixture aside for about an hour.
2. Chop and pit cherries and place in medium sauce pan with the St. Germaine. Finely chop rhubarb and put in another saucepan with the sugar. Cook both over medium heat until bubbly and soft- about 15 minutes. Turn off rhubarb and continue to cook the cherries until lost liquid is mostly evaporated- about another 10 minutes. Cherries will be fragrant and densely syrupy.
3. Beat egg yolks with an electric mixer until they become a light yellow color.
4. Remove pod from milk mixture and slowly reheat. Take out 1/4 cup of the milk and slowly pour into the egg yolks, while whisking constantly.
5. Pour egg mixture back into remaining buttermilk, slowly whisking as you pour.
6. Stir this mixture over low heat until it thickens and coats the back of a spoon. (A finger run through the back of the dipped spoon will leave a trail).
7. Allow this custard to cool for about half an hour and then pour in cream. Place the cream/custard mix into the fridge for two hours.
8. Pour cooled custard mix into ice cream freezer. Add 1/4 cup of the cherries and make ice cream according to manufacturer’s directions.
9. When ice cream is done, mix in the remaining cherries and rhubarb.
10. Allow ice cream to harden in freezer for an hour before eating. (OK, this last step has never actually happens at our house). Enjoy!
It is that time of year again, and the weather has encouraged big early crops from our CSA farms. The first week brought four pints of strawberries! We love seeing what will arrive and plan meals around the deliveries. Not having to buy produce at the grocery store is a luxury and it feels more natural to eat what is in season. I like discovering new recipes for unfamiliar vegetables and it is exciting when a favorite comes back into season. Garlic Scape Bean Dip and Kale Chips are two of the best. We get our fruit from Wilklow Orchards and vegetables from The Farm at Miller’s Crossing. Aside from their beautiful produce, the families that run the farms are lovely. We are invited for a visit at the end of each season. The kids get to see where their food has come from and meet the people who have worked so hard to get it to our table.
Can you tell we are ready for summer around here? Ada has been counting the days until popsicle season and we finally got some in the freezer. Last summer she got really excited about making ice pops but would never finish the last few bites. So this year we are trying stripes. The stripes look pretty and each color is a different flavor. We mixed in yogurt and soy milk along with fresh fruit so they are colorful and healthy. To make your own you will need:
*Popsicle Molds (or Paper cups and spoons work too)
*Fruit (We used watermelon and strawberries)
*Juice (We used apple and coconut water)
*Yogurt and Milk of your choice
1. Puree fruit in blender until smooth and mix as desired. Pour each color of juice into its own cup. Our stripes contain: pureed watermelon, apple juice, pureed stawberries and yogurt, pureed watermelon and soy milk, coconut water.
2. Pour in the first layer and let freeze for about 20 minutes. Freezer temperatures may vary.
3. Continue adding stripes and freezing for about 20 minutes each time. The pops should be firm enough for stripes not to run into each other, but soft enough in the center to allow stick to be pushed through.
4. When last layer is poured, add stick and allow pops to freeze for a couple of hours.