Category Archives: How to (instructionals)

Geek Sew Your Own MP3 Pouch and Belt

My friend Brooke is a total craft nerd. A few weeks ago, I stayed with her while down in Los Angeles for a unexpected work visit. We. Geeked. Out.

Brooke recently helped me with an embroidery project at work. A bit before then, she told me about her latest impulse nerd buy – an embroidery machine complete with the muy expensive software. While I was in LA, she was even taking the accompanying class that came with purchase. Commitment, yo.

Well, after a hard night out on the town, we’d retire back at the house and… EMBROIDER! Alright, I’ll confess: I occasionally geek-out craft nerd style, too.

How to Make a MP3 Belt after the jump >>

Advertisements

Summer Season in Utah – Weber River Tubing

It’s become quite the annual activity. It’s cheap (depending on how much you drink, I suppose). It’s fun. It’s a whole day’s worth of adventure. It can be done, somewhat, on the fly, even. Last week, June 3, 2012, was our first tubing venture this year: Weber River, Utah.

Photos and video of our Weber River Tubing float after the jump >>

Weekend Homemade Cream Puffs – Food Porn Quicky

Inspired by a sale at Target on organic heavy whipping cream, I decided to make some cream puffs this weekend. Um, yes, it was totally successful unlike my last cream puff blog.

Yum, yum, yum. Touch of Frangelico. The rest? Oky doke. Here’s a quick rundown of how the recipe went…

Flour, butter, water, sugar, salt, eggschoux pastry.
Sift the flour (about 1 cup), sugar (about a teaspoon?), salt (just a pinch) into a mixing bowl. Heat the stick of butter with about a cup of water in a heavy saucepan until it boils. Remove from heat, add the dry ingredients and mix. Put it back onto the heat and mix until it started forming a ball. At this stage, remove from heat and place into a big mixing bowl (or your Kitchenaid mixer bowl). Beat it up to release the steam then add four eggs one at a time as you whip it into a thick pancake-like mixture. Spoonfuls into the oven at 400 degrees for about 10-15 minutes then lower to 350 degrees for about 20-30 minutes depending on how soft you like them. Brush on an eggwash before the oven for that shiny glossy look.

Heaving whipping cream, sugar, vanillawhipped cream.
Whip it all together until soft peaks. I like more than just a little vanilla and not as much sugar in this. Put in fridge until ready.

Eggs, sugar, Frangelico, milk, flour and/or cornstarchcustard.
Egg and one egg yolk mixed into the sugar. Heat the milk with a touch of flour (and/or cornstarch) until it’s warmed over – feel free to add other flavors (cinnamon stick, cardamom pods, etc.) that work in here. When the milk is just nearing that boil, grab your whisk and slowly pour it into the egg mixture while you whisk a fine frenzy. This is so it doesn’t turn into scrambled eggs. Put it back into the heavy saucepan onto the heat and mad whisk until you can’t taste a starchy texture anymore. Add the Frangelico towards the end – whisk a bit more. Put it in the fridge until it’s cool.

When you’re ready, add the custard into the whipped cream. Whisk it until it blends together as one. Mix to taste. Cut the cream puff in half when it’s cooled and lather it up with the mixture. Or be fancy and pipe it in. Be even more fancy and dust with powdered sugar. There you go!

Steamed and (Pan)Fried… Pork Buns – aka Bao.tzi

A couple of weeks ago, I traded Matt food for knowledge. After a cram session at Salt Lake Roasting Company, we walked over to Everest Tibetan Restaurant for a late dinner. It was good. Don’t get me wrong. But the cheap frugal person that I am, I balked at the $10.99 price for seven pan-fried momos. Momos = just like Chinese bao or a variation of the Japanese nikuman.

And plus, c’mon! Chinese food should not be that expensive (and hey, you can get delicious nikuman at a Japanese 7-Eleven for ~100 yen).

So, just the tiniest bit enraged (and very, very full from the still delicious dinner), I decided to make my own bao-tzi/bao-zi over the weekend.

Bao-fever after the jump >>

Tubing the Provo River – Utah Summer Fun

Diversity. Big city life. Liquor in grocery stores. And Neiman Marcus. These are just a few things that Utah lacks. However… the great outdoors is where Utah never ceases to flourish! That’s why… summertime is full of fun sun-bathing adventure. Last week’s adventure – river tubing down the Provo River. It was a great way to cool down in our near 100 degree weather.

Tube the Provo River with us after the jump >>

How to: Kymco People S200 Oil Change

I recently re-registered my scoot: a Kymco People S200. It’s been a blast, but after almost a year of not riding it; I thought I should give it some fresh oil.

Being the lazy, 8-hour desk job type that I am… I tried to surf the internet for where the drain bolt was located. I remembered it was different than what the owner’s manual had down. After a few Google searches, I couldn’t find what I was looking for… so I just went for it! Luckily – it was the correct bolt! Oh, by the way… these instructions most likely work for a People S50 and S125 as well (as they all have the same owner’s manual instructions).

Learn how to change the oil in your Kymco scooter >>

Victorian Inspired Tres Leches Sponge Cake

Cinco de Mayo – Booze and chips and desserts. That’s how I like to celebrate. Okay, okay… maybe something more sustainable as well – tacos, taquitos, nachos, anything along that deliciousness. But dessert, that is the most precious…

So, flan and tres leches! Thanks to David Lebovitz, there were recipes in his book, Ready for Dessert: My Best Recipes, for both desserts that I could utilize.

*Butterscotch Flan (or in the closest online variation I found: Chocolate-Dulce de Leche Flan)

*Victorian Sponge Cake (which I could transform into tres leches)

How to adapt a Victoria Sponge Cake for Tres Leches >>