Saturday, March 27, 2010

Business Adventure

As you may recall from a previous post, this past Christmas I made these ski bands as gifts for my sisters:

They all seemed to really like them, which was great! My future sister-in-law, Anna, thought that they would be able to sell them at a local high end clothing store, Thread, where she works. She showed her ski band to her boss, and her boss was interested! So, I met with her to chat about details (they would do 50/50 consignment). After thinking it over and talking to my main man, I decided that at this time, it wouldn't be worth the time and stress. But, perhaps I could take my time making them over the next 6 months, and then have them to sell come Fall 2010. So, those plans are still to be determined!

For now though, I decided to just make the felt flowers, and make them into hair clips to sell. I thought about selling them on Etsy. The upside to that would be more profit. The downside is that there are so many other people selling similar things that I feel like my stuff would just get lost in the mix. Plus, the idea of having to make multiple trips to the Post Office does not appeal to me. I met with one of the owners at Thread this past week, and she is cool with me trying to sell them there!

So, this past week has been filled with trips to Joann Fabrics, some fails, but many successes as I cultivate my creative juices to come up with some products I am happy with. My husband helped me create a logo too! Here are some examples of what I will be selling:

Simply Stacey.....

I am very excited about this opportunity! I don't have my hopes set too high right now. If they don't sell, then hey! I have plenty of gifts to give next Christmas!

Thursday, March 18, 2010

Fried Zucchini Cakes.

When it comes to cooking, I am more of a "creator". Not much for following recipes. Which, I confess, has had its ups and downs. One creation that turned out pretty well, if I do say so myself, are what I call Fried Zucchini Cake. I am a big fan of Zucchini. Very tasty, versatile, and is so cheap too! All throughout the winter I have bought zucchini at the market, 3 for $1.00. Can't beat that!

I am sure something similar to these have been made before, this is just my take on it. Because I winged it when making these, I don't have the exact amounts. It's pretty fool proof though. Here it is!

Fried Zucchini Cakes
1 Zucchini, shredded
1 c grated cheese
1 egg
2 tbls milk
3/4c flour (or enough to make a pancake like batter)
Seasoning: Salt, pepper, garlic salt, onion powder

Stir all ingredients (except oil) together. Add milk/flour until consistency is right. The batter should be equal amounts batter/zucchini.
Heat up enough oil to cover the bottom of your fry pan. Drop a spoonful of batter, and flatten slightly. Fry each side until golden brown. Add more oil as you go, if needed. Best when eaten right away!

*From my experience the first batch tends to fail. I think the oil just wasn't hot enough.

If you are like me, you have a plethora of zucchini in your fridge. That is why next I will post my absolutely yummy Zucchini Bread Recipe.

Wednesday, March 3, 2010

Baba Ghanoush!

Monday evening I had my sister over to join me in watching the finale of our...ahem..."guilty pleasure", and the night would not have been complete without a slew of yummy food; Chili, Fried Zucchini Cakes, and for the first time I tried my hand at making Baba Ganoush! It turned out OK. I've only had it once before (store bought from Wegmans) and it didn't quite taste the same as that. Wasn't bad, just different.

I'm not really a fan of using recipes when it comes to cooking, but here is the recipe I kind of followed:

Baba Ghanoush

  • 1 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tablespoons sesame seeds (I just used sesame tahini)
  • 2 cloves garlic, minced (I used roasted garlic instead)
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and let cool.
  3. Remove skin from eggplant, and most of seeds.
  4. Place eggplant, lemon juice, tahini, sesame seeds, cumin and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Next I will be posting the recipe for my Fried Zucchini Cakes!