Author Archives: kkregel

by | February 21, 2011 · 8:02 am

{Giveaway!} Permanent Baggage Wristlet

I am SUPER excited to have local Milwaukee artist, Kamryn Kay Boelk, from Permanent Baggage sharing some amazing stuff with us today.  I stumbled across Kamryn Kay’s handmade bags last summer at a local Gallery Night and have been coveting them ever since.  Besides being stylish and one-of-a-kind, all her bags are made with 98% repurposed or recycled materials.

Today, one lucky winner will snag an Eco Chic wristlet of their choice from her Etsy shop!  Read on for more about what inspires Kamryn Kay and directions on how to enter!

a. Give us your one minute bio.
Born in the small town of Oakfield, WI, I was raised by a hard working farm family who instilled the importance of a good work ethic, value of a job well done, and encouraged my interest in art and learning. After attending the University of Wisconsin Fond du Lac and then graduating from the Milwaukee Institute of Art and Design, I began my business, Permanent Baggage, a line of eco-friendly handbags and accessories.

b. What made you decide to start your own business and how did you get it going?
Permanent Baggage began as a public art project my senior year at MIAD. The intention was to create awareness about overconsumption and its effects on the environment by providing an eco-friendly alternative to plastic grocery bags. The idea was to create a whole bunch of reusable grocery sacks, heap them into a pile in the middle of a public park, and just give them away to people. Sadly, the project never really got off the ground. I quickly realized that creating a ” heaping pile” took a whole heap of time! But there was interest in my bags, and the mission behind it, so I continued to dabble in the venture.

Turning Permanent Baggage into a business has been a slow build. After school I worked a full-time job that wasn’t very fulfilling but paid the bills and allowed me to make my bags on the side. They evolved from reusable grocery sacks to haute eco-friendly handbags and I started getting into art shows and consignment boutiques. When the recession hit, I found myself unemployed so I made more bags, applied to more art shows, and set up an Etsy shop. After months of endless job applications and unsuccessful interviews, I was feeling pretty discouraged about finding “work”. Then one day I decided to give up trying to find a crutch job that would be there just in case I didn’t have the guts to see this through and I took the leap of faith. I met up with Mary Gordon – a fantastic local graphic designer who helped me with my branding, organized my mission statement, legally organized Permanent Baggage into an L.L.C., and set to work. I’m now in seven consignment locations, display at numerous fairs through out the year, have an online shop, and plans to grow!

c. Three things that inspire you:
1. Nature – I’m deeply inspired by and have a great respect for nature. I think because of the bags’ repurposed nature they inherently give props to the earth but I also try to sneak it in through their titles or embellishments.
2. The Artist Lifestyle – I’m driven by the desire to live an artist’s lifestyle – the freedom and joy of being able to do what you love.
3. Repurposed Materials – I’m always working with something new and exciting, whether a fantastic piece of vintage French lace, a gritty gray jumper from the 80’s, or cobalt blue leather scraps. Color, texture, and story are my great loves and the constant change of materials keeps my work fresh and interesting.

d. What’s in your tool kit?
My number one tool is my MacBook! Whether answering emails, listening to music, or editing photos, it’s next to me 90% of the time. I couldn’t live without my favorite coffee mug by Jessie Schroeder-Voss. And also my Omni-Grid and rotary cutter – nothing like a good precise cut.

e. What other DIY/crafty things do you do?
I made handmade paper boxes for Atomic Chocolates, a local chocolate artisan. I made molds to cast the paper pulp into so I could easily fold and assemble the boxes without doing a lot of cutting. The hand-molded dried paper was embellished with sewing stitches, lace, satin, bows, and a card. They were these perfect little packages. I really enjoyed making them and the delicious rewards.

Enter to Win!

To enter, simply check out the Permanent Baggage Etsy shop and then leave a comment here telling us which wristlet is your favorite. We’ll select a winner at random on Friday. Good luck!

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by | February 14, 2011 · 8:20 am

{Haute Pie} Berry Mousse Pie

Since it’s Valentine’s Day, I couldn’t resist sharing a sweet red & pink dessert. This Berry Mousse Pie is probably one of the easiest icebox pies you’ll ever make. It’s perfect for anyone who wants to spend more time cuddling than cooking today and a foolproof option for the beginning chef looking to impress their sweetheart.

Also, the mousse (or “Pink Fluff” as my sisters and I called it as kids) works equally well without the pie crust as a sweet side dish.

strawberry mousse pie

Berry Mousse Pie
1 pkg strawberry jello
2/3 C boiling water
2 C ice cubes
1 pint strawberries, diced
1 tub Cool Whip, thawed
1 pre-made graham cracker crust

In a large bowl, whisk jello mix into boiling water until completely dissolved. Add ice cubes and stir for 2-3 minutes until jello thickens. Remove ice cubes and whisk in thawed Cool Whip.

Dice strawberries into bite-sized chunks and gently fold into mousse mixture. Pour mousse mixture into graham cracker crust. Refridgerate for 2-3 hours until mousse is solid, yet fluffy.

valentine's day dessert

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by | February 7, 2011 · 8:09 am

Sew Sweet Valentines

Making valentines is one of those project that immediately brings you back to your childhood or spending time with your children. Lately I’ve been smitten by things featuring stitched details so I thought it would be fun to recreate that youthful feeling by making valentines with this charming theme. So a few weeks ago my mom and I spent an afternoon chatting and stitching away – she showing me the best ways to machine sew while I stitched along by hand.

This project takes time but if you’ve got an afternoon to chat with friends or family as you sew, you’ll hardly notice!

What You’ll Need:
package of small cards & envelopes
OR
plain cardstock cut to size for separate envelopes

a variety of colored cardstocks or scrapbooking papers
1-2 pieces of scrap paper
glue stick or rubber cement
all purpose thread
needle and/or sewing machine
embellishments of choice – ie. sequins, ribbon, twine

1. If you’ll be using cardstock, start by cutting your cardstock down to fit in the envelope. I swapped the cheap-o cards I bought for cardstock and trimmed them to 5×7 size to fit as 3 1/2×5″ cards in the envelopes using a small paper cutter.
2. Create your heart shaped tracing templates by folding a piece of scrap paper in half and cutting out hearts in various sizes. Unfold each heart and examine it. Refold and trim to adjust the shape as desired. The templates allow you to get symmetrical shapes without having folds in the “good” hearts you’ll use for your cards.


3. Next, use your templates to trace a number of “good” hearts on your colored cardstock and scrapbooking papers. Trace on the opposite side of the paper as what you will want showing on the card. Cut out hearts. You should be able to cut 2 hearts for each one you trace by stacking up paper and cutting through both to save time.
4. Glue the hearts onto the folded cards in a variety of designs (exception: sequined heart – see below).

For Machine Sewn Cards:
Use a pencil to lightly trace a word, swirl or lines on the card. Open card flat and use a needle and thread to hand-stitch over your design or a sewing machine with a zig zag stitch to slowly sew over the design. With the sewing machine, work slowly, turning the paper to achieve smooth curves. As you finish the design, pull the threads through to the inside of the card. Snip them and knot them several times to secure in place. Gently erase pencil marks.

For Hand Sewn and Sequined Cards:
For the sequined card, lightly trace a large heart template on the inside of the front of the card. Knot your sewing or embroidery thread and poke the needle from the backside of the card through the bottom point of the heart. String on a sequin. Hold the card up to the light to find your pencil outline and poke back through in a small running stitch. Repeat. Don’t worry if the stitches are imperfect…it’s part of the charm!

I recently discovered that my blog friend, Nikki (who can sew me under the table) was on the same wavelength this year. Check out her blog, Nikki, In Stitches for more handsewn valentine ideas!

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by | January 31, 2011 · 8:15 am

Chicken & Spinach Stuffed Pasta Shells

Less time-consuming than lasagna but sexier than plain ol’ spaghetti, stuffed shells are sometimes the forgotten stepsister of pasta dinners.  What I also like about them is that they’re easy enough for a weeknight dinner but can still be impressive enough for entertaining – my favorite type of recipe!

In this recipe I used chicken and spinach but the options for fillings are endless.  Get creative with different meats and vegetables and make up combinations that include italian sausage, beef, mushrooms, artichokes or even squash.
stuffed pasta shells

Chicken & Spinach Stuffed Pasta Shells
1/2 box jumbo pasta shells
1 pkg chicken tenders or 2 chicken breasts
1 box frozen spinach, thawed and liquid drained
1 C shredded mozzarella
1/2 C grated parmesan
2 cloves garlic, minced
1 C low fat ricotta cheese (heaping)
1/2 tsp red pepper flakes (optional)
salt
pepper
1 jar spaghetti sauce

Bring a large pot of water to a boil. Salt water well and add 1/2 box of pasta shells. Reduce heat to medium and cook shells for 6-8 minutes. Shells should be al dente. Drain shells in a colander and rinse with cool water to stop further cooking. Preheat oven to 375.

Slice chicken into small chunks and transfer to a saute pan over medium heat with a drizzle of olive oil. Season chicken lightly with salt and pepper and minced garlic. Saute until meat is just cooked. Add drained spinach, taking care to squeeze out as much water as possible before placing it in the pan. Warm spinach slightly, then transfer mixture to a medium bowl. Add 1/4 C parmesan, ricotta and 1/2 C mozzarella cheese. Stir well.

Pasta Shell Filling

Place empty shells in an 9×13 baking dish. Spoon filling into each shell. Pour spaghetti sauce over filled shells and sprinkle with remaining mozzarella and parmesan. Bake for 20-25 minutes so that cheese is melted and just golden.


Stuffed Pasta Shell recipe

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by | January 25, 2011 · 8:09 am

Smoky “Wintervera” Mac ‘n Cheese

It’s a double serving of cheese this week!  Our friends at the Wisconsin Milk Marketing Board have a mouth-watering project going on with their 30 Days, 30 Ways with Macaroni and Cheese blog. 30 days of Mac ‘n Cheese?!  Uh, count us in!

We’re sharing our recipe for Smoky Wintervera Mac ‘n Cheese, a savory blend of portabella mushrooms, carmelized onions, rosemary and two delicious Wisconsin cheeses.

mushroom and onion macaroni and cheese recipe

Smoky “Wintervera” Mac ‘n Cheese
1 box cavatappi noodles
6 Tbsp + 2 Tbsp butter
3 portabella mushroom caps, chopped & gills mostly removed
1 small yellow onion, chopped
1/2 C flour
2 C skim milk
1 1/2 C half and half
3 C Applewood smoked gruyere cheese, shredded (or smoked Gouda)
2 C BellaVitano cheese, shredded
1 Tbps dijon mustard
2 tsp kosher salt
2 tsp black pepper
1 tsp garlic salt
3 sprigs rosemary, chopped
1/2+ C panko bread crumbs

Preheat oven to 375. Bring a large pot of water to a rolling boil and add cavatappi noodles and salt. Cook noodles for 8-10 minutes until al dente. Drain and set aside.

Meanwhile, chop onion into mid-size strips.  Wash mushrooms and use a knife to carefully remove most of the gills.  Slice mushroom caps into mid-size chunks.  Add 2 Tbsp butter to a large sauté pan and bring to medium heat.  Add onions and cook, stirring often, for 10-12 minutes, until onions soften and become golden brown. Add mushrooms and season with 1 tsp salt, 1 tsp pepper and garlic salt. Cook until mushrooms begin to soften, approximately 3-5 minutes.

In a small sauce pot, combine milk and half and half. Warm over low heat. Then, in a large sauce pot, melt remaining butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in warm milk mixture, working in small amounts and incorporating each pour in well to the roux. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated. Whisk in mustard, salt and pepper. Let thicken slightly over low heat for 3-4 minutes.

In a ovenproof dish, pour noodles and top with onion-mushroom mixture. Pour cheese mixture over the noodles. Top with rosemary and panko. Bake for 25-30 minutes or until bread crumbs are golden brown.

Serves 5-6.

smoky mac n cheese

Be sure to head over to 30 Days, 30 Ways with Macaroni and Cheese for oodles of other tasty mac ‘n cheese recipes.

Disclaimer: HAP was compensated by WMMB to share our recipe as a guest blog.

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by | January 24, 2011 · 8:15 am

{Giveaway!} Wisconsin Cheese Gift Box

When the friendly folks at Wisconsin Cheese Masters offered to sponsor a reader giveaway, they didn’t have to twist our arms. They offer artisan cheeses online and deliver them to straight to your door so that even if you don’t live in Wisconsin you can enjoy its bounty.

So this week we’re excited to be giving away a gift box of Wisconsin artisan cheeses! And what a better time to send some Wisconsin cheese your way than for the Super Bowl starring our beloved Green Bay Packers (sorry, Stef)! You don’t have to be a cheesehead to win.  We just think that any Super Bowl party is better with a little Wisconsin cheese.


Wisconsin Cheese Masters also sent along this tasty recipe for Parmesan Cheese Clouds (like little parmesan cookies!) plus we’ve included links to our favorite cheese recipes below so that even if you don’t win you can still get in on the cheesehead action.

Cheese Clouds
1 C butter
2 C water
2 tsp sugar
2 tsp salt
2-2 1/2 C flour
10 oz shredded SarVecchio or aged parmesan
6 eggs
paprika

Combine butter, water, sugar and salt in a sauce pan. Cook until butter melts and whisk in 2 C flour. Reduce heat, stirring constantly for one minute. Pour into a mixing bowl and beat on low for one minute to cool. Beat in eggs one at a time. Add remaining flour until batter is thick and firm. Fold in cheese. Drop by tablespoons onto parchment lined baking sheet and dust with paprika and kosher salt. Bake for 18-20 minutes at 400 degrees.

For more Wisconsin cheese recipes and ideas check out:
Rosemary White Cheddar Mac ‘n Cheese
Stuffed Pretzel Buns
Cranberry and Toasted Pecan Cheese Ball
Goat Cheese, Apple & Pine Nut Pizza
Cheesy Baked Artichoke Dip
Chorizo Cheeseburger Pie
Wisconsin Cheese Curd Stuffed Bacon Burgers
Zucchini, Prosciutto & Goat Cheese Tartlettes
Cheese Pairing Party

Enter to Win!

To enter, just leave a comment telling us a) who you’re rooting for on Super Bowl Sunday and b) what cheesy dish you’d make for a Super Bowl party. We’ll select a winner at random on Friday.

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by | January 17, 2011 · 8:21 am

{Inspired by} Apres-Ski

Now that the holiday buzz has worn off, the winter doldrums have set in. Those of you who live in the tundra like me can commiserate with the cabin fever and those of you who don’t, well, consider yourselves lucky! I’ve found that taking up an outdoor hobby is the only way I can really get myself to enjoy winter so a few years ago the hubs and I started cross-country skiing. Lately the cold temps and lack of lasting snow had been getting under my skin, but finally this week there was enough snow in my area to go!

Any time I go out I get all obsessive over anything that hints of “apres-ski”. Unfortunately my living room isn’t quite as chic as the Sundance chalet I picture in my head but hey, a girl can dream right?
apres skiClockwise from top left:1. Handmade Marshmallows ($9), 2. Red Wool Mittens ($22), 3. Resin Moose Antlers ($399), 4. Ski Sign ($165), 5. Grey Stag Cushion ($51), 6. Repurposed Frame ($20), 7. Leather Chair ($1445), 8. Vintage French Alps Ski Sweater ($31), 9. Merino Throw ($98), 10. Cate the Great boot ($200), 11. Burton Sly Vest ($99.95)

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by | January 10, 2011 · 8:13 am

Panfish Chowder & Cheddar-Bacon Biscuits

At my house, it’s currently ice fishing season, which for me equals panfish cooking season. And as much as I love having locally, sustainably caught fish delivered fresh to my table, there are only so many ways to cook the bite-sized perch, blue gills and crappies.

Yesterday with a free Sunday on my hands and nothing to do but watch the playoffs (Go Pack!), I detoured from our frequent fish fry and tested out a fish chowder. I based it on the tastes of a traditional New England Clam Chowder and was delighted with the results.

If you don’t have a fishing obsessed person in your house, you can easily substitute a variety of other white fishes such as tilapia, walleye, pike or even cod. Try to use whatever is local to your area to get the freshest catch and best flavor.
Fish Chowder

Panfish Chowder
6 strips bacon, chopped
1/2 yellow onion, diced
3 stalks celery, diced
4 Tbsp butter
3 large Yukon Gold potatoes, diced
1 lb panfish (see substitutions*)
2 bay leaves
thyme
2 C clam juice
2 C chicken broth
2 C half & half
2 tsp corn starch
kosher salt
pepper
* Ideal substitutes would be other white lake fish, such as perch or walleye, but you could also use a mild white fish such as tilapia.

Chop bacon into small pieces and place a large stockpot. Cook for 4-5 minutes, then add butter, onions and celery. Add bay leaves and season with thyme, salt and pepper. Cook until vegetables soften, about 5-7 minutes. Whisk in corn starch. Add clam juice, broth and potatoes and bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes cook.

Remove bay leaves. Add fish and half & half and cook for another 8-10 minutes. Season with additional salt and pepper as needed to bring out flavors.

Panfish Chowder

I served my chowder with some tasty homemade buttermilk biscuits that I gussied up with some bacon and cheddar because, well, who doesn’t love bacon and cheddar!

Bacon Cheddar Buttermilk Biscuits


Cheddar-Bacon Biscuits
adapted from America’s Test Kitchen
3 3/4 C flour
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 Tbsp sugar
4 Tbsp shortening, chilled
1 1/2 sticks butter, chilled & diced into small pieces
1 1/4 C buttermilk
1/2 C shredded sharp cheddar
4 strips bacon; cooked, cooled and diced

In a food processor, combine flour, sugar, salt, soda and powder. Pulse 4-5 times to combine. Add shortening and butter chunks, distributing evenly over flour. Pulse 15 or so times until mixture is slightly crumbly. Add bacon and cheddar and pulse 3-4 times. Transfer to a large both and slowly add buttermilk, working mixture together with a spatula until dough is slightly sticky.

Transfer to a clean, floured surface. Flour your hands and knead for 30-45 seconds so that dough becomes smooth. Reflour surface and roll dough into a large circle, about 1/2 inch thick. Use a 2 1/2″ round biscuit (cookie) cutter to cut each biscuit, taking care not to twist the cutter as you cut. This will prevent uneven biscuits. Place on a baking sheet.

Bake at 400 for 15-18 minutes. Let sit for 5 minutes and serve warm.

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by | January 3, 2011 · 7:58 am

Tortellini Minestrone Soup

Woohoo! Another year is on the books and I have a feeling 2011 is going to be pretty great. I subscribe to the “everything in moderation” book of life but New Year’s always makes me want to focus on a more balanced diet. It can sometimes seem like a chore to plan and prep “healthy” meals so I’ve found that having easy go-to recipes in my arsenal is the key.

This minestrone soup is one of those kind of recipes. The tortellini makes it heartier than an everyday minestrone and it’s packed with healthy veggies that you can feel good about. It’s fast and easy enough for weeknight dinners and can easily be made vegetarian if that’s more your speed.

Tortellini Minestrone Soup

Tortellini Minestrone Soup
1/2 onion, diced
2-3 cloves garlic, minced
3 carrots, chopped into coins
3 stalks celery, chopped
1 Tbsp olive oil
1 pkg frozen cheese tortellini
1 can cannellini beans
1 bunch kale, chopped
4-5 C broth (chicken or vegetable)
28 oz can fire roasted diced tomatoes
2 Tbsp tomato paste
red pepper flakes (optional)
1/2 lb italian sausage (optional)

In a large stockpot, warm oil and add chopped onions, celery and carrots. Season with salt and pepper. Cook until vegetables soften and add garlic. Push vegetables to the side of the pot and add sausage (if using). Break sausage into large crumbles and cook until browned and mostly cooked through, about 6-8 minutes.

Add tomatoes and tomato paste and stir well. Add half of the broth and stir. Add cannellini beans, kale and remaining broth. Season well with salt and pepper. Add red pepper flakes if desired. Simmer on medium-low heat for 20 minutes and add in tortellini. Cook for another 5 minutes.

Serve with crusty french bread. Serves 6.

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by | December 27, 2010 · 8:01 am

Interactive Crostini Bar

Mix things up with your New Year’s appetizers this year with an “interactive” crostini bar. My sister brought this fun appetizer over for Christmas and the DIY aspect of it made not just tasty but conversation piece as well.

Pre-slice the cheese and meats and dish out any spreads or toppings in a set of small bowls so that guests can create their own combinations. Thinly sliced baguettes and a variety of sturdy crackers make the best bases.
crostini bar
Some of my favorite combos are:
(clockwise from top left)
1. Warm Brie, Prosciutto & Arugula
2. Roasted Red Pepper Hummus & Green Onions
3. Stone Ground Mustard & Applewood Smoked Wisconsin Cheddar
4. Widmer’s Brick Cheese Spread & Prosciutto
5. Smoked Ham & Baby Swiss
6. Bruschetta with Shaved Parmesan

bruschetta crostini
The nice part about the crostini bar is that it requires very little prep time since you can pick up most of the ingredients pre-made from the store. However, if you’re feeling adventurous and have extra time, you could make homemade bruschetta topping or hummus for even fresher flavors.
prosciutto and cheese crostini
Happy New Year!

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