Vinyl Record Storage Box

Nhat and I made a storage box for my records! :)

Nhat built the box from scratch!

The box is 16" x 16" x 16" so I printed out 4" x 4" album covers to put on the sides.

Shellac is a high-gloss sealer that can be used to cover pictures over wood (Mod Podge also works well). If you're using regular paper I recommend getting the pictures laminated before gluing them onto the wood and applying Shellac. Wish we knew this beforehand!

Yay! Just moved into my new place today and the box looks great in the living room!

Japchae (Korean Stir-Fried Noodles)

My friend Moses came over today and taught us how to make japchae (chapchae?)! This is a popular Korean noodle dish that can be made with various combinations of vegetables. The following recipe serves 4-5.

What you'll need:
8 oz. dried Korean sweet potato noodles
1 onion
5-7 shiitake mushrooms
1 carrot
1/2 lb. fresh spinach
1/3 lb. flank steak
2 cloves garlic
Cooking oil
1 1/2 tablespoons sesame oil
3 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Soak noodles in cold water.

2. In a large pan or wok, heat up cooking oil over medium heat. Cut onion and mushrooms into thin slices and saute for about 4-5 minutes. Add 1 tablespoon soy sauce and 1/2 tablespoon sesame oil.

3. Set cooked onions and mushrooms aside in a separate bowl. Turn heat to low and add more cooking oil. Cut carrots into thin slices and saute for about 6-7 minutes or until they are soft.

4. Transfer carrots to bowl with onions and mushrooms. Cut beef into thin slices and mince garlic. Mix garlic, 1 tablespoon soy sauce, and 1 teaspoon sugar in a separate bowl. Stir in sliced beef and marinate for 10 minutes at room temperature. Turn wok to high heat and add more oil. Cook beef until evenly brown.

5. Transfer beef to bowl with cooked vegetables. Add 1/2 tablespoon sesame oil to the bowl and stir.

6. Cook the noodles in boiling water for 5 minutes. Immediately drain and rinse with cold water. Toss noodles with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1 teaspoon sugar. Use kitchen shears to cut the noodles into shorter pieces.

7. Boil spinach for 3-5 minutes, drain, and add to noodles. Add salt, pepper, and the rest of the cooked vegetables and beef. Stir over low heat until heated through. Season to taste with more soy sauce if needed.

Jalmukuh! :)

Renovations: High-Low Skirt

This is my first Renovations post!

One of my favorite trends right now is high-low skirts. I love these because you can easily dress them up or down for any occasion.

I made one of these today with an old maxi skirt from Goodwill!

Before:

After:

Yay!

Salvador Dali Style Vinyl Record Clock

I made one of these clocks a few years ago and decided to make another one today for the apartment. Here's an easy way to turn an old or scratched record you aren't using anymore into a keepsake.

What you'll need:
Cheap clock from hardware store (or clock kit)
Old record (you can easily find one at your local thrift store)
Oven
Cookie sheet
Hot glue (or other adhesive)

1. Preheat oven to 200°C. Put record on cookie sheet.

2. Place record in oven for 5 minutes. Remove and place on countertop or somewhere with a flat edge. Bend and flatten the top. The record will not stay soft for long, but you can heat it up again if needed.

4. Take apart the clock. Pull off the clock movement and take the hands off.

5. Stick the clock movement through the hole in the middle of the record. Use hot glue or other adhesive to secure it to the back. Reattach the hands on the front.

You may need to trim the hands if they are too long. Attach to mantle or bookshelf by drilling a hole large enough to fit a nail at the top of the record or by simply using an adhesive.

Stir-Fry Vermicelli with Pork and Vegetables

I'm starting work again tomorrow so I decided to pack a lunch! Here's an easy dish my mom taught me how to make. I made a trip to K&S today to get sheli hon and savory baked tofu, but if you don't have an Asian market near you, cabbage works just as well!

What you'll need:

1 packet dried vermicelli

1 boneless pork chop

3 sheli hon leaves

1 block savory baked tofu

2 tablespoons oil

1/4 teaspoon salt

2-3 tablespoons soy sauce

1. Boil water in pot and cook one packet of vermicelli. Drain and then set aside. 

2. Cut up sheli hon and tofu.

3. Cut pork into thin strips. 

4. Add oil to wok over high heat and add pork, salt, and soy sauce. Stir fry for 1-2 minutes or till no longer pink. 

5. Add vegetables and continue stirring for 1-2 minutes.

6. Add cooked vermicelli and a little more soy sauce. Mix everything together. 

Enjoy!

Caramel Apple Sundaes

I have neglected this blog this whole past semester :( School just got out though and I hope to try a lot more projects this summer...starting with caramel apple sundaes!

What you'll need:

1 cup sugar

1 tablespoon water

1 cup heavy cream

However many apples you want to make

1 lemon (if you don't plan on immediately serving)

1 tub vanilla ice cream

1/2 cup chopped nuts (I used pecans.)

1. Pour sugar and water into saucepan over high heat. 

2. Stir occasionally until mixture is dark brown (approximately 5 minutes).

3. Turn off heat and pour heavy cream into saucepan. This will prevent mixture from hardening. Be careful because the mixture will bubble. Whisk until smooth and let it cool.

4. Slice off the tops of each apple and discard.

5. Using a knife, trace a circle around the apple. Then, use a spoon to scoop out enough of the inside to fit a scoop of ice cream. If you are not serving apples immediately, sprinkle the insides with lemon juice to prevent them from turning brown. 

6. Fill each apple with a scoop of ice cream. 

7. Drizzle caramel over each apple and sprinkle with pecans!

Enjoy! :)

Biscuit-Topped Chicken Pot Pie

I went to Gatlinburg with some friends this weekend to go snowboarding and we decided to have a pie night at the cabin! This is the perfect comfort food dish for a cold and snowy night.

What you'll need:

2 large chicken breasts

1 cup carrots (sliced)

1 cup frozen green peas

1 cup corn

2 cups potatoes (cubed)

1/3 cup butter

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups chicken broth

2/3 cup milk

1 can of Campbell's Cream of Chicken & Mushroom

1 can biscuit dough

1. Preheat oven to 425° F. 

2. Cut chicken breasts into cubes.

3. Slice carrots and potatoes.

4. Combine chicken and vegetables in large pot, cover with water, and boil for 15 minutes.

5. Drain mixture and place in casserole pan.

6. In separate saucepan, melt butter and slowly stir in flour, salt, pepper, chicken broth, milk, and cream of chicken & mushroom. Let it simmer until mixture is thick and pour over dish.

7. Top with biscuits.

8. Bake in oven for approximately 35 minutes, or until biscuits are golden brown.

Bon appetit!