Recipes & How-to's

Paint Storage Dilema.

There’s a looming problem in Heatherland that I’d be willing to bet dollars to donuts it’s plaguing a lot of other people too: paint can storage.

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I was shocked to count 13 gallon sized paint cans kicking around in our basement as “leftover paint”.  I didn’t even think we used 13 different colors, but between the primers, the colors, and the trim, I guess we did.

 

One thing’s for sure, we will not be devoting precious cabinet space to store these spare paint cans.  I wanted to consolidate them into a “touchup kit”.

 

I found these 8oz glass yogurt jars on Amazon.  Why these?  Well, 8oz of paint is enough to keep around for a touch up, glass is easier to open and keep clean when I need to use them, and they were about $2.25 each.

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Then I wrote the formula name and number, the type of paint, and where they were used on the lid of each one.

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Before screwing the cap on, I sealed them with a layer of cling wrap so the paint doesn’t have a chance to dry to the lid.  Then I tucked them away in a box to store for safe keeping.

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Even if you aren’t in the mood to streamline your paint can collection, here’s the skinny on storing latex paint:

  • Latex paint cans that have been opened will keep for about two years.  After that, even if the paint mixes well, the color has oxidized so much it may not match anymore.
  • Paint must be kept in a cool, dry, dark area.
  • Paint should never be exposed to extreme temperature changes.
  • When you are ready to dispose of your leftovers, Lowe’s has information on their website on where you can recycle it, Recycling Center Locator

 

It feels good to reclaim some storage space in Heatherland!

Ice, Ice, Baby.

It is no secret that I am a sucker for the small details.  So much that I’m willing to put a lot of effort in just to have the smallest little touch just right.  So enter my latest obsession: Oversized Ice Cubes.

 

Oversized Ice Cubes

 

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There are all sorts of studies about oversized ice cubes being slow melting so they don’t dilute a drink they as fast.  But, I am less motivated by drink preservation, and more motivated by aesthetics.

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Look how pretty…

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Regardless of whether there is actual scientific merit to using large ice cubes or not, I think they are quite stylish.  So for that, I’m sold.  Speaking of sold, who sells the ice molds?

 

TOVOLO

I use the Tovolo Spheres, and the Tovolo Colossal Cubes for the ice molds.  I like these because they are easy to use, easy to clean, and the cubes don’t crack when dropped into drinks.  Plus they fit perfectly into these short tumblers from target.  The cubes take about 6 hours to set, which means in the days leading up to a party I am a total slave to my ice.  Yup… like I said, I love the small details.

 

But when you see the look on your guest’s face when you prepare their drink with these instead of run-of-the-mill crushed ice, you’ll have a little flutter of pride for a job well done.

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And for that, you deserve a drink!

Cooking School.

I am no stranger to cooking classes.  Infact, I love taking them.  I usually prefer a hands-on class experience, but recently Mr. Heatherland and I went to the Stonewall Kitchen Cooking School and took one of their demonstration classes.

Stonewall Kitchen Cooking School

Stonewall Kitchen Cooking School

The facility itself is beautiful, tucked away in a gorgeous spot in York Maine, with stunning seasonal grounds to walk through, and a pretty impressive store.

Honestly, I was worried it would be a little boring sitting and watching someone else cook, but it was awesome.  I learned a lot of new things, the class itself had nothing to do with Stonewall Kitchen products (so it didn’t feel like a sales pitch), and we were fed very well the whole time.  We both loved it and we’re looking forward to taking another class there.

My favorite part of the whole day was the cocktail recipe, of course.  Hello, Ginger and Pear Bellini

Ginger Pear Bellini

GINGER AND PEAR BELLINI

gather ingredients:

1/2 cup fresh ginger, peeled and sliced into medallions

1 cup sugar, plus a little extra

1 cup water

2 large pears, cored and peeled

3 Tbsp fresh lemon juice

1 bottle of dry prosecco

begin with a simple syrup:

Combine the ginger, sugar, and water together in a medium saucepan, bring to a boil and stir until the sugar dissolves.  Remove from heat, cover, and let rest for 30 minutes, then strain and reserve the liquid in a container to refrigerate.

*Simple syrup can be stored in the fridge for up to a month.

make candied ginger: 

The softened ginger pieces you just strained get lightly tossed in the extra sugar and laid out to cool on parchment paper.  These bits can be stored at room temperature for a month.

in a blender:

Puree the pears, then mix in 1/2 cup of the simple syrup and the lemon juice.

to serve:

This recipe makes four bellinis.  Each glass will get a spoonful of the ginger-pear mixture, then topped off with prosecco, and garnished with a piece of the candied ginger on the rim.

Oh, it’s just heaven.  Thank you to Stonewall Kitchen Cooking School for the Ginger and Pear Bellini… I’m sure I will get a lot of use out of this fabulous cocktail recipe!

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