Washi Tape and Metal Tin Organisation + Giveaway!
This is my first giveaway as a contributor on A Nest for All Seasons and at all on Meels on Wheels! They have some amazing stuff which is pictured above, and you have a chance to win it all by following the Rafflecopter link under the post.
This time I will be talking about organising your kitchen, and how you can do it with 2 easy items. In my third year at uni I have realised the importance of labelling my belongings. I have lost the *best* sized baking tray, a gorgeous pair of scissors, and my favourite mug. There have whiteboard notes, muffled grumbles, and loud announcements from everyone who has lost a vital kitchen element. My answer to the rest of my stuff not being mixed up in first year was nail varnish. Everything with pink splodges on was mine. Now the answer? Washi tape. I love patterns but wow, I have certainly gone too far taping some objects. My nails, pill packs, and mobile were the first to succumb to this magical tape, and I have now ventured into the kitchen. Here’s what I’ve done:
Ahhh red polka dot goodness. All you need to do is get your empty clean tin of kidney beans and peel off the label:
Starting from the bottom, guide the tape round until you meet the start again. Try to keep the tape as straight as possible. As you get to the next row, try to start the first dot in between two to make it look less like rows and more uniform.
On your last row, follow it round and snip the tape, then tuck it inside the tin. Hey presto, an incredibly easy and colourful tin to put lots of stuff in such as…
These delightfully patterned utensils which easily indicate your ownership ;-)
Or even these if you want to spruce up your make up station:
Now go forth and organise those kitchens.
(Open to US residents only)
Giveaway via http://www.consumercrafts.com
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Melting Middle Truffles
50g dark chocolate, chopped
400g milk chocolate, chopped
195g dulce de leche (if you can’t find it just use a thick caramel sauce)
1 tsp vanilla essence
142ml double cream
cocoa powder and chocolate sprinkles to roll the truffles in
Melt the dulce de leche in a pan for a minute, then stir in the chopped up dark chocolate.
Cover a dinner plate with cling film and rub some oil to stop the chocolate and dulce de leche mix from sticking, and pour over the mix.
Spread out the mix and pop it in the freezer for 2 hours to solidify.
Now we need to make the outside of the truffles: put the cream in a pan and cook for a couple of minutes until it about to come to the boil. Add the chopped up milk chocolate and mix until it has melted in, then add the vanilla essence. Transfer into a bowl and cool in a fridge for the remaining time.
After the 2 hours is up, get everything together on the worktop and get another plate and dust with the cocoa powder. Get a thumbnail- sized amount of the freezer mix, and wrap the fridge mix around it.
I get super warm hands doing this job so I washed them a few times, then dusted my hands each time with the cocoa powder when dry to prevent the truffles from melting easily! Roll into balls, then roll them around in the cocoa powder on the plate.
I put the finished truffles into a dish at the side after this as they accumulated pretty fast… Pop them in the fridge to harden up again for a bit, better check how solid they are before giving them to guests so make sure you try one first!
And there we go! Not too difficult, right?