Chopstick Carrier Tutorial

Did you know that in China alone they use about 45 billion pairs of chopsticks a year? I know how everyone always brings their own chopsticks to Asian restaurants and how they're always thinking, "How on Earth do I carry my chopsticks!?"  Well! I have an answer for you! The Chopstick Carrier! It's really easy to make. And I'm not saying I carry my own chopsticks around with me wherever I go (but I probably should and so should you) but now there's no excuse...except that I made this for my friend in Japan who really does carry her chopsticks around with her everywhere so I'd actually have to make myself one of these bad boys. Anywho, here it is.

Ingredients:
12" square of fabric
12" square of thin interfacing
22" ribbon
pair of chopsticks (or just 1)
fray check
Directions:
--Iron the interfacing onto the WRONG side of your fabric.

--Fold on the diagonal and pin.  Fold the ribbon in half and place the fold on the outside of the carrier and the rest of the ribbon inside.  Mark an opening as a reminder so you can flip this baby right side out.

--Clip the corners to reduce bulk after you flip it.

 I forgot to take pictures for the rest (sorry).
--Flip the carrier right side out.  Iron flat.  Sew a 1/8" seam around the top corner.  Do not sew a seam around the bottom edge.
--Fold in the corners according to the length of your chopstick(s). I folded my corners in 2.5".
--Sew a 1/8" seam on the bottom to tack the corners down.
--Use fray check to seal the ends of your ribbon.

Make yours today so you can bring your own chopsticks to your favorite Asian restaurant! And if you don't know how to use chopsticks, learn today. It's a very important noodle-eating skill. I mean really, how do you get the 1 cm noodle bits out of your bowl with a fork!?

Chocolate Zucchini Cake

I don't have a craft update for this week (yet) so I thought I'd put in another delicious Mom recipe.  Chocolate zucchini cake is a mix between bread and cake.  The consistency is cake-like but the taste is like chocolate zucchini bread. Very tasty, recommended for all ages. Perhaps when I make some in the future I'll post a picture of it also. I would also like to wish my oldest (but not old) sister a happy birthday! I miss you Kimb!

Chocolate Zucchini Cake

½ C Butter

½ C Vegetable Oil

1 ¾ C Sugar

2 Eggs

1 T Vanilla

2 C Grated Zucchini

½ C Buttermilk or Sour Cream

¼ t Salt

2 ½ C Flour

1 t Baking Soda

4 T Cocoa Powder

½ t Cinnamon

¼ t Cloves

2 C Chocolate Chips

--Cream together butter, oil and sugar.

--Add eggs and vanilla.

--Combine dry ingredients and add to creamed mixture alternately with buttermilk/sour cream.

--Add zucchini.

--Add ½ of the chocolate chips.

--Pour into greased and floured 9x13 pan.  Sprinkle with chocolate chips.

--Bake at 325 for 35-40 min.  Cupcakes for approx 25 min.

My Fantastic Purse!

I made this purse over the last week or so and I love it! I got the pattern from Warehouse Fabrics Inc. There were a few things I'd change on it if I made it again but just minor things.  I've never used piping before but I love the way it looks. It has a magnetic button (which was new to me also) that's really strong. But the best part is the fabric.  I absolutely LOVE the fabric.  It was hanging on my banister for a week and every time I walked by it I had to admire it.

It's nice an roomy, has pockets for my cell phone, iPod and 3 pens! Oh how I love it.

Tortilla Cass

This recipe has been requested by several people so I thought I'd just put it on here and everyone can have it! It is, of course, my mom's recipe and who knows where she got it.  But it's a quick casserole that even I (the pickiest kid ever) ate as a child (but I did pick out the green chiles).


Tortilla Casserole

2 Chicken Breasts, cooked and diced (you can season them with taco seasoning if you want)
1 Can Green Chiles (4oz or 7oz depending on what you like. I use the 4oz can)
2 Cans Cream of Chicken (or mushroom or celery)
1 C Sour Cream
1 Can Black Beans
1 Can Olives, sliced
1 Pack Corn Tortillas (10 or 12, doesn't matter) cut into little nickel-sized squares
2 T Taco Seasoning
Fresh Chopped Cilantro (however much you like. I like a lot but I know a couple weirdos who despise cilantro)
Cheddar Cheese to cover the top

Mix all of the ingredients together except for the chicken and tortillas.  Once it's nicely stirred, add the chicken and tortillas.  Put it in a 9x13 casserole dish and cover with cheese.  Bake at 350 for about 30 min or until the cheese turns a golden brown.

That's it! Super easy. Super delish.