How to Paint Glass for Gifts or for Yourself! Arts & crafts personalized gifts or for your home.

How to Paint Glass

After you read this blog, to learn more about painting glass, --also view: http://lisakramerartlifestyle.blogspot.com/2012/02/painting-glasses-wine-charms-today-i.html

You will need:

Glasses

Glass Paint

Surface prep

Brushes and/ or a sponge

Sealant

Etching paint (optional) 

Start off by purchasing some glasses; these were a dollar each at the dollar store.

Prep the glass surface with a surface conditioner. I used a sponge, but a paint brush is fine. My conditioner came with my paints or you can find it separate at a craft store, next to the glass paints. Let the glasses dry.

I used some glass etching, also called white frost on the inside of the glass in a design. This step is optional. The effects of this application will not show, or be complete for ten days of drying time (which is why I only did the inside of the glass.

Now I am ready to paint. I choose to buy the less expensive kits for my paints because I wanted a variety of colors. Unless you are planning on doing alot of glasses; I'd recommend these kits because a normal tube is alot of paint and it would get expensive.

The two glasses after painting them. One I went with a Sea Life theme because I love anything ocean and the other because I was thinking of a friend who loves Martini's and women, hee...

A close up of the other side of the wine glass with the ocean theme. You can see the etching paint inside of the glass on this one. I wanted it to look like seaweed frosted inside of the glass. A clear look at the finished product on the etching will be visible in ten days.

The martini glass with a brunette and a blonde ladies face, their hair curls around the glass. You can see the etching inside of the glass in an "S" wave around the entire rim of the glass (to resemble the hair curls).

 Close up of the brunette; notice the etching along the inside rim.

Now it is time to seal your glasses with a sealant to protect the glasses. Again, mine came with the kits, note the two clear little containers on the left. Otherwise, the sealants are also sold in the craft stores next to all the glass paints.

Have fun! How much fun will it be for you to enjoy your own handywork, or the receivers of your gifts will think of you everytime they take a drink. ;-)

For a second blog on painting glasswear and wine charms see: http://lisakramerartlifestyle.blogspot.com/2012/02/painting-glasses-wine-charms-today-i.html

Moroccan Beef & Butternut Squash Tagine: recipe

(disclaimer: photo from mosiakevents)

Go for a Moroccan theme: dress your table and atmosphere for the occasion.

Moroccan Beef & Butternut Squash Tagine

Ingredients:

2 teas Paprika

1 tea cinnamon

¾ tea salt

½ tea crushed red pepper

¼ tea freshly ground black pepper

1 1 Lb beef shoulder roast, or (pot roast, if you can slow cook it for at least 4 hrs), cut into one inch cubes

1 Tbl olive oil

4 shallots, quartered

4 garlic cloves, chopped

½ C low sodium &, or fat-free chicken broth or (use 1 C, if you slow cook for at least 4 hrs)

1 14.5 oz can diced tomatoes, undrained  or (use 2 cans, if you slow cook for at least 4 hrs)

3 C’s, (about 1 Lb), (1-inch cubed) peeled butternut squash, I keep two halves to make a squash bowl (I use the circular end and keep it whole, just cutting it in half).

¼ C chopped fresh cilantro

Instructions:

1.    Combine first 6 ingredients in a medium bowl. Add Beef; toss well to coat.

2.    Heat oil in a Dutch oven over medium-high heat. Add beef & shallots; cook 4 min’s or until browned, stirring occasionally. Add garlic; cook 1 min, stirring frequently.

3.    Stir in broth & tomatoes; bring to a boil. Cook 5 min’s. [*note: if you used the cheaper cut of meat, like pot roast, cover w lid, reduce heat to simmer, cook slowly for at least 4 hrs. You have doubled the liquid so that it will not cook dry, the liquid will slowly cook down.]

4.    Add squash; cover, (reduce heat if cooking the quick way), and simmer 15 min’s until squash is tender. Sprinkle w cilantro.

5. Serve w a crusty bread. I place in bowl that has a festive clothe draped over.

Sea Bass w White Wine, Lemon Grass and Caper Topping: recipe

Sea Bass w White Wine, Lemon Grass and Caper Topping:

You Need:

Sea Bass Fillets (I prefer skin off), one per person

One garlic clove

One onion

Olive oil

One lemon grass stalk (take off outer stalk that is too tough to use)

One leek

One tea small capers

Instructions:

1. In a frying pan: Pour just enough olive oil to coat the bottom of the pan
2. Add a finely minced one clove garlic 
3. Brown it lightly
4. Add one chopped onion
5. Sauté' until limp or translucent
6. Add about 2 inches of the length of a lemongrass (thinly sliced)
7. Add one inch of a thinly sliced leek
8. Deglaze pan by pouring white wine up to about 1 1/2 to 2 inches up the bottom of pan;
9. While cooking down add a about a tea of small capers.
10. Meanwhile, broil Thick Sea Bass fillets in oven for 5-7 min's (depending on how thick your fish is, done is when it flakes w a fork; if overcooked it will be hard and tough, instead of the juicy you desire). Note: If you prefer to have the skin on, it is best to cook it on a grill or in a skillet on the stove to get the skin crispy.
10. For topping on stove: After the fluid cooks down (a few min's on high heat) it is ready to serve on fish. Set aside, keeping warm in foil.

Does he look yummy? He is!!!

Blood Orange, Kumquat, Quinoa Salad w Beets: Fresh Springtime Recipe, colorful and healthy!

I have a blood orange tree, so I look for ways to use up the delicious and pretty red fruit!

Blood Orange, Kumquat, and Quinoa Salad w Beets:

 Dressing:

1/4 C finely chopped grn onions

2 teas grated blood orange rind

1 tea grated lemon rind

2 Tbls blood orange juice

1 Tbl fresh lemon juice

2 tea finely chopped cilantro

1/4 tea salt

1/4 tea ground coriander

1/4 tea ground cumin

1/4 tea paprika

3 Tbl olive oil

Salad:

1 C uncooked quinoa

1 3/4C water

1/2 tea salt, divided

1 C blood orange sections, (4 medium oranges)

1 C cut up peeled avocados (about 2 avocados)

7 whole kumquats, seeded and sliced (w peal on)

2 medium beets, (cooked in boiling water w lid and cut into thin wedges)

Instructions: 

1. Dressing: combine first 10 ingredients in a bowl, stirring w a whisk. Gradually add oil, stirring constantly. Set aside.
2. Place quinoa in a fine sieve in a Lg bowl. Cover quinoa w water (Do not allow water to run quinoa over wire sieve and lose your quinoa). Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice to rid of particles. Drain well.
3. Combine 1 3/4 C water, quinoa, and 1/4 tea salt in medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 min's (until water is absorbed). Remove from heat, fluff w fork and add remaining 1/4 tea salt, blood orange sections, avocado, and kumquats in Lg bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 C salad onto (in a birds nest shape) each of 4 plates; top each serving w 1/2 C thinly sliced beets in center of nest.