Make all my Candles Rustic

The first time I made my own candles I was in art class. i found it soothing and fairly easy You may as well.. lets get started

There are many ways of giving a rustic feel to handmade candles. For example:

  • Use natural scents such as orange, lavender or thyme.
  • Neutral colors, such as deep creams, pale browns or other neutral shades are great for rustic candles.
  • Unusual shaped containers, such as sugar jars, make great rustic candle making containers. Keep a look out at garage sales and thrift stores for unusual containers that are suitable for candle making.
  • Package the candles in a way that reflects the rustic nature of the candle, for instance using brown craft paper as gift wrap.

You don’t have to be a candle maker to get that rustic lighting

This easy DIY wall sconce is a beautiful lighting option. Just a couple mason jars, some candles, small metal chain, planter hooks , nails and a few wood planks are all you need. Decorate with twine for that rustic look.

Nothing screams rustic like wood! These wooden candle holder look complicated , but are fairly simple . You will need a Power drill, a large bit and a small stump of wood. For home made candle makers use this as your base. Or just drop in whatever candles fit!

Tiny Kitchen Solutions

Still waiting on that dream kitchen? Don’t worry so are we . High ceilings , island station ,counters for miles, the dream. Well while we are saving up, let’s look at some items that will fit in the kitchen we have (for now). Let’s start with the most important meal of the day.. coffee!

Save on counter space with this cute single cup pod brewer.

Coffee not your thing? Prefer food ? How about this ..

A 2 in 1 toaster oven. Sized just right at 12 inches long , its a space saver. Quiche and toast anyone?

Lunch more your fancy? Try this tw0 slice mini sandwich maker . Mmm melty grilled cheese. This item is Perfectly sized for your small kitchen.

Dinner is a breeze when you can cook it all at once. Pot roast and potatoes? No problem! Livin the Crock Pot Dream!

Style a vintage look for your home

Making an item in your home look vintage can be a fun and interesting project. Most people visit flea markets when trying to find that perfect piece. If you’re anything like me , rummaging through strangers trash is not quite the idea saturday I had in mind . So I compiled a few easy ways to make an item in your home look vintage , perfect for any country home.

The farmhouse look has become really popular. Try recreating this look easily with stain and white paint.

Yellowed Map

Give an atlas page an old-world treatment with a cup of strong coffee.

Tea-Stained Baskets

If you can’t wait for the elements to work their magic on your outdoor planters, try treating them with tea, vinegar, and steel wool.

Home Made vintage Wine Rack

No wine rack, no problem. Four wood planks , some screws and a few pieces of metal and you have a great vintage piece that’s also a conversation starter.

Some of these may not be possible to implement in your current home; don’t get hung up on what you can’t change. Focus on what is possible to create the charming, rustic space you’ll love to live in.

I Can , So can you!

When I was a young girl , there was nothing I loved more than canning fresh picked vegetables with my grandmother. From tomatoes to homemade pickles  we canned everything . One day I asked granny “Why do we cann all these vegetables”?She replied “because summer only last so long , but the taste of summer last all year”. Years later, I found that grandma was right. While some fresh vegetables are only available at certain times of the year, canned veggies are sold year-round and are usually less expensive.The long shelf life and low cost of canned vegetables are additional benefits. Canned vegetables save food preparation time because they are already cut, sliced, peeled and pre-cooked, requiring only reheating. Home canning has been popular in the U.S. since the late 1850s, when John L. Mason invented the first reusable jar with a screw-on lid

Wanna get started canning? Lets go! Here’s what you will need:

A Great fruit or vegetable you like

Peel and cut

Canning liquid  (simple syrup for fruit vinegar for veggies)

Sterilized mason jars (how to below)

Large boiling pot


Place jars in a large pot and fill the pot with enough water to cover the jars. Bring to a simmer (180°F) and simmer for at least 10 minutes—this will prevent the jars from breaking when filled with hot preserves or when transferred to the boiling water bath. Keep the jars in simmering water until ready to fill. You can also wash and dry jars in the dishwasher; keep jars in dishwasher with the door closed (to keep them warm) and remove them as needed.

Dry the bands. Place new lids (you must use new lids each time you do canning; bands can be reused if in good condition) in a small saucepan, cover with water and bring to a simmer (180°F). Lids must be simmered for 10 minutes to “activate” the sealing compound that helps achieve a vacuum seal. Keep lids in simmering water until ready to use. (Do not boil: simmering the lids in water hotter than 180° may interfere with proper sealing.) Fill hot jars with preserves to within 1/2 inch of the top of the rim.Run a rubber spatula around the inside of the jar to release any air bubbles.

Wipe the rim well to ensure a good seal.Place the lids and bands on the jars. Tighten bands just until you feel resistance (you don’t want to overtighten the bands).Fill a boiling-water canner (or large, deep Dutch oven fitted with a round, metal cooling rack) about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time with a jar lifter or use a canning rack to lower all the jars into the water at once. (If your canning pot does not have a canning rack, a wire rack on the bottom of the pot is recommended to prevent the jars from breaking.) Check the water level. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Bring

to a rolling boil, cover the pot and boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. (Check individual preserve recipes for more specific processing times.) Let cool for 10 minutes before removing the jars from the pot.Let jars cool on a cutting board or towel with 2 inches of space between each jar for 12 to 24 hours.To check the seals, press down on the center of the lid. If the center of the lid doesn’t pop up, it’s sealed. To double-check the seal, remove the band and very gently try to remove the lid. If you can’t remove the lid, you have a good seal. The jar isn’t sealed if the lid pops up when you press down on the center of the lid or if you can remove the lid easily. Refrigerate any jars that didn’t seal for up to 3 weeks or freeze for up to 1 year.

Cast Iron Cook’in

A great cast iron skillet can be the best friend of a home cook. Even if your a beginner , cast iron skillets are virtually foolproof. Cast Iron skillets heat evenly  therefore they cook evenly preventing pesky hot spots that can sometimes ruin a great meal. Not to say that your cast iron skillet comes ready to go. When buying a cast iron skillet , make sure to season it before you begin cooking .Seasoning is simply oil baked onto the iron, giving it a natural, easy-release finish. Cast iron can be a non stick cooking pro as long as its seasoned correctly. Cleaning cast iron skillets are very easy. Just a simple wipe with a damp towel usually does the trick. Now that we have our skillet ready, let’s get down to the meal!

Chicken Breast in a Bold Tomato Sauce. Prep time 10 minutes Cook time 25

Chicken Breast in a Bold Tomato Sauce is a super-simple, one-pan, 30-minute chicken dinner recipe that is easy and simple . Even if you are not an experienced cook , this recipe is easy. Let’s get started . You will need:

  • 1/4 pounds boneless skinless chicken breasts — (about 4 small or 3 medium breasts)
  • 1 teaspoon kosher salt — divided
  • 1/2 teaspoon ground black pepper — divided
  • 2 tablespoons extra-virgin olive oil — divided
  • 1/2 medium red onion — diced (about 1 cup)
  • 1 tablespoon minced garlic — about 3 cloves
  • 4 cups grape tomatoes — or other assorted tomatoes, or diced plum tomatoes, halved
  • 1/4 cup drained capers
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/4 cup chopped fresh parsley
  1. Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
  2. Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.