Shibori, if you’re not familiar with it, is that white and indigo-dyed technique that is super popular right now. Here’s a tutorial with some good examples, and although I’m not sure if this is technically shibori, I love this quilt version. If you don’t want to mess around with indigo dyes (though I do, someday), bleaching denim is an easy way to achieve a faux shibori look. The other day I tried out a couple of ways to bleach denim, with great success. There is definitely some imprecision and unpredictability in the results, but the outcome is really fun.
Now that we’ve moved into a permanent home (Steven and I like to “joke” that we’re going to die in this house), I think my plant lady tendencies are coming into full force. Since I won’t be moving for the foreseeable future, I can have as many plants as I want! Within reason, of course. Or not. I keep seeing cute little plants at the store for a few bucks apiece and bringing them home, but then they need pots. And pots can get surprisingly expensive. But it doesn’t get much cheaper than terracotta pots, which are easy to paint. So here’s a quick little DIY to decorate your pots.
You’ll need paint, sealer, a brush, painter’s tape, scissors, and pots (duh). I used a waterproof patio paint for the white coat, and then plain ol’ craft acrylic for the black triangles. The sealer is optional, but I figured it couldn’t hurt to cover everything with a nice matte sealer coat.
First, paint your terracotta pots white, in as many coats as it takes to get coverage you’re happy with. I think I did 3 or 4 coats. Make sure to paint the inside, too, otherwise your paint will eventually bubble off.
After your white paint has thoroughly dried (at least overnight), tape off triangles for your designs. For the big triangles, I just used full pieces of tape at angles to one another. For the smaller triangles, I snipped the shapes into the tape. Run a fingernail over the edges of the tape to seal it down.
Paint a couple of coats (2 was plenty for me) on your triangle shapes. Let dry, then carefully peel off the tape. My lines were a bit fuzzier than I would’ve liked, so I touched them up a bit with a brush. They still aren’t perfect, but that’s ok.
If you’re using a sealer, paint a coat of that on top of the paint, and let it dry.
Some experiments with bleach and denim. Not sure what exactly I’m going to end up doing with it, but I like where it’s going.
It may not sound super exciting, but this week our big accomplishment was that we finally finished painting our front porch. It’s been a long odyssey of stripping off carpet (ew), carpet glue, and old paint, and then repairing old, damaged wood. The painting itself was really the easy part. And now we can hopefully actually enjoy the porch while there’s still some summer left.
Some lava rocks and a sticker, our souvenirs from our trip to Crater Lake.
We’re lucky enough to have friends visiting Portland this weekend, so I made up a bouquet to make the house look extra special. The mums (or dahlias? I’m not sure) and roses are from the store, the rest was foraged from our yard.
I think I might have a houseplant addiction. This is my newest specimen, a variegated philodendron. Isn’t it pretty? On the left is my desert terrarium, which is doing pretty well these days.
This week I made my own sourdough starter and baked up a couple of loaves. I used this recipe.
Have a wonderful weekend!
This salad makes me think of that old Skittles motto, “Taste the rainbow.” Except instead of being made up entirely of sugar and artificial colors and flavors, this version is composed of fresh vegetables. I’m not gonna lie, I eat plenty of candy and junk food, but I try to balance it out by eating stuff like this. I’m hoping the math is something like: one bag of Skittles is canceled out by one giant rainbow salad, but I suspect that might be wishful thinking. Anyway, we all know that salad is good for you, but when it tastes this good, you might actually look forward to eating it.
Chopped Asian Fusian Salad
Adapted from here.
For the dressing:
1/3 cup grapeseed oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
juice of 1/2 lime
1 tablespoon sesame oil
1 inch peeled fresh ginger
For the salad:
8 ounces frozen shelled edamame
3 cups mixed greens
2 large carrots
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cup cilantro leaves
1 green onion
1/3 cup cashews
1/4 tsp chili powder
1/4 teaspoon chili garlic paste
Puree all the dressing ingredients in a food processor or blender until smooth. Transfer to a jar and rinse the food processor out for later use.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds, or shred them in the food processor.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the grees, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
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