Sunday, February 28, 2010
Saturday, February 27, 2010
Zucchini Cheese Casserole
I always have a dilemma of what to do with all of the zucchini I harvest from my garden every year. Usually I end up blanching, shredding, and freezing a good portion of it for bread making later in the year. My husband loves zucchini bread but, to be honest, I am getting a little tired of it. So, after perusing my mom's recipe box and reviewing some online recipe sites, I decided to experiment and came up with the recipe below.
There are quite literally hundreds of similar casserole recipes on the internet and I am not making any unique claims to this one. It went over very well with my family the first time I made it. Hopefully, it will go over well with yours.
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Zucchini Cheese Casserole
4 cups Zucchini, grated
1 lb Ground Meat (Venison, Beef, Turkey, Chicken, Buffalo, Duck, or Goose)
1 cup Cheddar Cheese, grated
1 tsp Sea Salt
1/2 tsp Black Pepper, ground
3 Eggs, beaten
1 Medium Onion, chopped
1 cup Cracker Crumbs
1/4 cup Parmesian Cheese, grated
Brown the meat in a skillet. Combine the zucchini, browned ground meat, onion, eggs, and cheddar cheese in a big bowl an mix well. Put in a well buttered casserole dish. Sprinkle Parmesian Cheese on top. Then sprinkle cracker crumbs on top. Bake for 1 hour at 350 F degrees. Serves 6.
There are quite literally hundreds of similar casserole recipes on the internet and I am not making any unique claims to this one. It went over very well with my family the first time I made it. Hopefully, it will go over well with yours.
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Zucchini Cheese Casserole
4 cups Zucchini, grated
1 lb Ground Meat (Venison, Beef, Turkey, Chicken, Buffalo, Duck, or Goose)
1 cup Cheddar Cheese, grated
1 tsp Sea Salt
1/2 tsp Black Pepper, ground
3 Eggs, beaten
1 Medium Onion, chopped
1 cup Cracker Crumbs
1/4 cup Parmesian Cheese, grated
Brown the meat in a skillet. Combine the zucchini, browned ground meat, onion, eggs, and cheddar cheese in a big bowl an mix well. Put in a well buttered casserole dish. Sprinkle Parmesian Cheese on top. Then sprinkle cracker crumbs on top. Bake for 1 hour at 350 F degrees. Serves 6.
Friday, February 26, 2010
Chocolate Bread
Hi, my name is Jenni and I am a chocoholic. Mentally, I can hear the rest of you saying "Hi, Jenni." I suspect a majority of Americans, perhaps humans world-wide, are also chocoholics whether they admit it or not. I have no intention of ever becoming a 'recovering' chocoholic why the heck would I ever want to recover from chocolaty goodness. Besides, there are plenty of studies out there indicating that chocolate has several beneficial health effects. Oh yeah, I am going to cling to that concept as long as possible.
So for all those chocoholics out there trying to feed their addiction on a daily basis, what could be more wonderful than Chocolate Bread. It makes wonderful toast and is divine for making peanut butter and jelly sandwiches. Your kid can be the envy of everyone in school when he breaks out his brown bag lunch.
I found this recipe in an issue of Cooking Light Magazine roughly 14 years ago. All I did at the time was tear the page out of the magazine so I have no idea which issue, only that it was on page 136 and that the article appears to have been written by Ann Taylor, a Cooking Light copy editor.
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Cooking Light's Chocolate Bread
1 cup Warm Water
1 Large Egg
1 tbs Butter, softened
1 tsp Salt
1/3 cup Sugar
1 tbs Flax Seed Meal (optional - I add this to all my bread recipes)
3 cups Bread Flour
1/4 cup Dutch Process Cocoa
4 ounces Bittersweet Chocolate, coarsely chopped
2 tsp Bread Machine Yeast
Place ingredients in order listed into the bread machine baking pan. Bake using a Sweet Bread baking cycle.
Do not use with timer setting as the egg will not keep well at room temperature.
So for all those chocoholics out there trying to feed their addiction on a daily basis, what could be more wonderful than Chocolate Bread. It makes wonderful toast and is divine for making peanut butter and jelly sandwiches. Your kid can be the envy of everyone in school when he breaks out his brown bag lunch.
I found this recipe in an issue of Cooking Light Magazine roughly 14 years ago. All I did at the time was tear the page out of the magazine so I have no idea which issue, only that it was on page 136 and that the article appears to have been written by Ann Taylor, a Cooking Light copy editor.
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Cooking Light's Chocolate Bread
1 cup Warm Water
1 Large Egg
1 tbs Butter, softened
1 tsp Salt
1/3 cup Sugar
1 tbs Flax Seed Meal (optional - I add this to all my bread recipes)
3 cups Bread Flour
1/4 cup Dutch Process Cocoa
4 ounces Bittersweet Chocolate, coarsely chopped
2 tsp Bread Machine Yeast
Place ingredients in order listed into the bread machine baking pan. Bake using a Sweet Bread baking cycle.
Do not use with timer setting as the egg will not keep well at room temperature.
Thursday, February 25, 2010
Homemade Meat Broth
Most people these days throw away the turkey carcass and ham bone remains of their Thanksgiving and Christmas meals. I put them in a ziplock bag and stick them in the freezer until I have a chance to turn them into broth. A good meat broth is the key to making any good soup or stew as well as a few other things. It's also a good way to save money by getting the last little bit of goody out of your bones and turkey/chicken/ham remnants. I also never buy bouillon.
This is a very easy process but it is a long process spanning two or three days during which time you will need stove space and refrigerator space. The longer you cook the bones and meat, the better the broth will be and the more nutrients will be released from the bones/marrow and into the broth. I am describe the process that I use below. If you do not wish to cook your stock as long as I do, please cook it for at least 6 hours.
You can keep your meat types segregated, if you wish, and make only chicken broth, or only ham broth, for example. There may be some cases where this is desired for specific taste or religious purposes. You certainly would not want to entertain a Jewish or a Muslim friend with homemade soup that included broth made from ham bones. However, most of the time, I toss all my saved bones and carcasses into a single pot and the flavor tastes just fine for me and my family.
This process works for wild game remnants as well. We eat a lot of venison, goose, pheasant, and duck. These all cook down into broth very nicely.
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The Midwest Texan's Homemade Meat Broth
1. Place left over carcass(es) into a large stock pot. You may need to break large carcass(es) into smaller pieces for a good fit. The number/amount of carcasses depends on the size of stock pot and the amount of space in your freezer for broth storage.
2. Add enough water to cover all of the bones/meat.
3. If you wish you may add any or all of the following optional ingredients to suite your taste:
1 bay leaf
2 celery stalks, with leaves
1 onion, cut up into about 12 chunks
1 tsp thyme
1 tbs parsley
4. Cover and bring a boil stirring occasionally. Then reduce heat, leave covered, and simmer for 24 hours. Do not leave on the stove over night or if you are away from your home. Simply place the stock pot into the refrigerator before you go to bed. The next morning, place it back on the stove, bring it to a boil then reduce the heat and return it to simmering.
5. As it simmers, add water as needed to keep the liquid level above the level of the bones/meat. Stir occasionally.
6. Once simmering is complete, turn off the stove and allow the stock pot to cool at room temperature until you are able to handle the bones inside.
7. Now for the messy part of the process, so roll up your sleeves. Remove and throw away all of the bones, cartilage, and bay leaf. Remove and reserve all of the meat for use in soups or other recipes. Remove and either throw away the vegetables or reserve them for use in soups. You can also puree the vegetables and add the puree back into the finished broth at the end of this process. I use a colander and bowl large enough to capture the liquids to facilitate this step.
8. Optional step: Once the bones and other solids have been removed, you may wish to strain the liquids through several layers of cheese cloth to clarify it. Some chefs believe that stock or broth should be nice and clear. I, however, am not one of them; so I never do this.
9. Cover the strained broth and place in the refrigerator over night. The next morning any fat should be congealed on the top of the broth. Remove and throw away the congealed fat. Add the pureed stock vegetables back into the broth, if desired and mix well.
10. Store your broth in the freezer in any containers/amounts you wish. Or, use it immediately to make soup.
Tip: I like to freeze my excess broth in ice cube trays. Once the cubes are frozen you can pop them out of the tray and keep them in a ziplock in the freezer. Each cube is roughly 2 to 3 tablespoons or equivalent to 1 bouillon cube.
This is a very easy process but it is a long process spanning two or three days during which time you will need stove space and refrigerator space. The longer you cook the bones and meat, the better the broth will be and the more nutrients will be released from the bones/marrow and into the broth. I am describe the process that I use below. If you do not wish to cook your stock as long as I do, please cook it for at least 6 hours.
You can keep your meat types segregated, if you wish, and make only chicken broth, or only ham broth, for example. There may be some cases where this is desired for specific taste or religious purposes. You certainly would not want to entertain a Jewish or a Muslim friend with homemade soup that included broth made from ham bones. However, most of the time, I toss all my saved bones and carcasses into a single pot and the flavor tastes just fine for me and my family.
This process works for wild game remnants as well. We eat a lot of venison, goose, pheasant, and duck. These all cook down into broth very nicely.
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The Midwest Texan's Homemade Meat Broth
1. Place left over carcass(es) into a large stock pot. You may need to break large carcass(es) into smaller pieces for a good fit. The number/amount of carcasses depends on the size of stock pot and the amount of space in your freezer for broth storage.
2. Add enough water to cover all of the bones/meat.
3. If you wish you may add any or all of the following optional ingredients to suite your taste:
1 bay leaf
2 celery stalks, with leaves
1 onion, cut up into about 12 chunks
1 tsp thyme
1 tbs parsley
4. Cover and bring a boil stirring occasionally. Then reduce heat, leave covered, and simmer for 24 hours. Do not leave on the stove over night or if you are away from your home. Simply place the stock pot into the refrigerator before you go to bed. The next morning, place it back on the stove, bring it to a boil then reduce the heat and return it to simmering.
5. As it simmers, add water as needed to keep the liquid level above the level of the bones/meat. Stir occasionally.
6. Once simmering is complete, turn off the stove and allow the stock pot to cool at room temperature until you are able to handle the bones inside.
7. Now for the messy part of the process, so roll up your sleeves. Remove and throw away all of the bones, cartilage, and bay leaf. Remove and reserve all of the meat for use in soups or other recipes. Remove and either throw away the vegetables or reserve them for use in soups. You can also puree the vegetables and add the puree back into the finished broth at the end of this process. I use a colander and bowl large enough to capture the liquids to facilitate this step.
8. Optional step: Once the bones and other solids have been removed, you may wish to strain the liquids through several layers of cheese cloth to clarify it. Some chefs believe that stock or broth should be nice and clear. I, however, am not one of them; so I never do this.
9. Cover the strained broth and place in the refrigerator over night. The next morning any fat should be congealed on the top of the broth. Remove and throw away the congealed fat. Add the pureed stock vegetables back into the broth, if desired and mix well.
10. Store your broth in the freezer in any containers/amounts you wish. Or, use it immediately to make soup.
Tip: I like to freeze my excess broth in ice cube trays. Once the cubes are frozen you can pop them out of the tray and keep them in a ziplock in the freezer. Each cube is roughly 2 to 3 tablespoons or equivalent to 1 bouillon cube.
Spinach-Apple Salad with Maple-Bacon Vinaigrette
This is one of my favorite salads of all time. It is what my husband and I refer to as "stupid good." I clipped it out of the newspaper a few years ago. The newspaper cites the September 2007 issue of Cooking Light Magazine as it's source. My only complaint with this salad is that it's leftovers do not keep well in the fridge. The rule of thumb with this one is make only what you need.
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Spinach-Apple Salad with Maple-Bacon Vinaigrette
1 tbs Maple Syrup
1 tsp Red Wine Vinegar (I use Balsamic Vinegar instead)
1/4 tsp Dijon Mustard
1 tbs Extra-Virgin Olive Oil (I use Flax Oil instead)
1 tbs Fresh Chives, chopped
1/4 tsp Salt (I use Sea Salt)
1/4 tsp Black Pepper, ground
2 slices Center-Cut Bacon, cooked and crumbled
2 1/2 cups Apple, julienne-cut (about 1 apple)
1/4 cup Red Onion, cut in thin vertical slices
6 oz Fresh Baby Spinach
In a small bowl, whisk together syrup, vinegar, oil, and mustard until well blended. Add chives, salt, pepper, and bacon. Stir well.
In a large bowl, combine apple, onion, and spinach. Drizzle with the vinaigrette mixture, then toss to coat. Serve immediately.
Makes ~6 servings.
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Spinach-Apple Salad with Maple-Bacon Vinaigrette
1 tbs Maple Syrup
1 tsp Red Wine Vinegar (I use Balsamic Vinegar instead)
1/4 tsp Dijon Mustard
1 tbs Extra-Virgin Olive Oil (I use Flax Oil instead)
1 tbs Fresh Chives, chopped
1/4 tsp Salt (I use Sea Salt)
1/4 tsp Black Pepper, ground
2 slices Center-Cut Bacon, cooked and crumbled
2 1/2 cups Apple, julienne-cut (about 1 apple)
1/4 cup Red Onion, cut in thin vertical slices
6 oz Fresh Baby Spinach
In a small bowl, whisk together syrup, vinegar, oil, and mustard until well blended. Add chives, salt, pepper, and bacon. Stir well.
In a large bowl, combine apple, onion, and spinach. Drizzle with the vinaigrette mixture, then toss to coat. Serve immediately.
Makes ~6 servings.
Sunday, February 21, 2010
Hawaiian Bread
I found a decent Hawaiian bread recipe on the internet about 18 years ago; obviously, by now, I have no idea of which website or the copyright status of the original recipe. However, most bread recipes are pretty similar and I have tinkered with this one enough during the last 1.8 decades that I am confident in referring to it as a Midwest Texan original.
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Hawaiian Bread3/4 tsp Salt
2 tbs Butter, melted
1 Large Egg
3 tbs Sugar
2 tbs Flax Seed Meal
3 cups Bread Flour
1 1/2 tsp Bread Machine Yeast
Place ingredients into the bread machine baking pan in the order listed (i.e., wet things first then dry ingredients with the yeast being last). Use a Regular-Light setting to cook.
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This makes a small loaf but the flavor and texture are nice. I am working on modifying it so that I get a large loaf. I'll update this post with modifications as I work them out.
Do not use the timer setting on your bread machine for this one. I am pretty sure that the egg won't keep too well at room temperature.
Oatmeal Bread
Here is the second standard bread that I like to make regularly. It is probably better nutritionally than the Country White Bread recipe is because of the oats and honey. This one rises nicely and makes a good sized loaf that will last my family two or three days, unless someone is on a bread binge. This recipe also comes out of the the booklet that came with my bread machine (Breadmaker Guide & Cookbook, Regal KitchenPro Collection Model #'s K6742 and K6743, page 30). I have made a couple of small modifications based on using the recipe and for personal taste.
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Oatmeal Bread
9 to 11 ounces Water
1 1/2 tsp Salt
2 tbs Honey
1 1/2 tbs Butter, melted
2/3 cup Old Fashioned Rolled Oats
2 tbs Flax Seed Meal (optional)
3 1/4 cups Bread Flour
2 tsp Bread Machine Yeast
Place ingredients into the bread machine baking pan in the order listed (i.e., wet things first then dry ingredients with the yeast being last). Use a Large-Light or Large-Dark setting to cook.
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If your machine does not have a Large Loaf setting try it on a regular setting to see how it works. If you have trouble getting it to work out for you, let me know and I can send you the small loaf version of the recipe.
This recipe will work with a timer setting, if your machine is so equipped.
Also, pay attention to and regulate the moisture content via the amount of water you use. In the winter time, when humidity is nonexistent, I use every bit of 11 ounces. However, in the summer, when its 80% humidity I only use 9 or 10 ounces.
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Oatmeal Bread
9 to 11 ounces Water
1 1/2 tsp Salt
2 tbs Honey
1 1/2 tbs Butter, melted
2/3 cup Old Fashioned Rolled Oats
2 tbs Flax Seed Meal (optional)
3 1/4 cups Bread Flour
2 tsp Bread Machine Yeast
Place ingredients into the bread machine baking pan in the order listed (i.e., wet things first then dry ingredients with the yeast being last). Use a Large-Light or Large-Dark setting to cook.
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If your machine does not have a Large Loaf setting try it on a regular setting to see how it works. If you have trouble getting it to work out for you, let me know and I can send you the small loaf version of the recipe.
This recipe will work with a timer setting, if your machine is so equipped.
Also, pay attention to and regulate the moisture content via the amount of water you use. In the winter time, when humidity is nonexistent, I use every bit of 11 ounces. However, in the summer, when its 80% humidity I only use 9 or 10 ounces.
Country White Bread
Because I make most of the bread my family eats, I have many opportunities to experiment and try new recipes. I have some fun ones - chocolate, cinnamon raisin, Hawaiian. However, when it comes to basic bread, something with a good texture for making sandwiches, I have two recipes that I have come to rely on, Country White and Oatmeal. Country White has ended up being the one I make the most often because it is super easy and rises reliably. This recipe comes right out of the the booklet that came with my bread machine (Breadmaker Guide & Cookbook, Regal KitchenPro Collection Model #'s K6742 and K6743, page 36). I have made a couple of small modifications based on using the recipe and for personal taste.
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Country White Bread
7 to 9 ounces Milk
1 1/2 tsp Salt
1 Large Egg
1 1/2 tbs Butter, melted
1 tbs Sugar
2 tbs Flax Seed Meal (optional)
4 cups Bread Flour
2 tsp Bread machine Yeast
Place ingredients into the bread machine baking pan in the
order listed (i.e., wet things first then dry ingredients with the yeast
being last). Use the Sweet Bread setting.
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If your machine does not have a Sweet Bread setting, the Regular or Regular-Light setting will probably work. You'll just need to experiment a little bit to get it right.
Do not use this recipe with a timer setting, if your machine is so equipped, because you don't want the milk and egg sitting out at room temperature for an extended time.
Also, pay attention to and regulate the moisture content via the amount of milk you use. In the winter time, when humidity is nonexistent, I use every bit of 9 ounces. However, in the summer, when its 80% humidity I only use 7 or 8 ounces of milk. It will take some practice.
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Country White Bread
7 to 9 ounces Milk
1 1/2 tsp Salt
1 Large Egg
1 1/2 tbs Butter, melted
1 tbs Sugar
2 tbs Flax Seed Meal (optional)
4 cups Bread Flour
2 tsp Bread machine Yeast
Place ingredients into the bread machine baking pan in the
order listed (i.e., wet things first then dry ingredients with the yeast
being last). Use the Sweet Bread setting.
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If your machine does not have a Sweet Bread setting, the Regular or Regular-Light setting will probably work. You'll just need to experiment a little bit to get it right.
Do not use this recipe with a timer setting, if your machine is so equipped, because you don't want the milk and egg sitting out at room temperature for an extended time.
Also, pay attention to and regulate the moisture content via the amount of milk you use. In the winter time, when humidity is nonexistent, I use every bit of 9 ounces. However, in the summer, when its 80% humidity I only use 7 or 8 ounces of milk. It will take some practice.
Sunday, February 14, 2010
The Quest for Good Nutrition - Ode to Flax
For those friends of ours who have had or will have a sample of my cooking, it seems fair to warn you that you have been or will be consuming flax seed. Over the last couple of years I have been cooking more and more with flax, or rather ground brown flax seed. I put a tablespoon of it in everything I bake, from cookies, to bread, to pancakes. It does not change the texture, taste, or cooking requirements of these items so its a quick and easy change.
I also use flax seed oil whenever I make salad dressing. The oil smokes at higher temperatures so I do not recommend it for cooking but in salad dressings and other recipes that do not require heat, it is great. The taste, though different from olive oil, is just fine.
Why go the trouble you ask? Well, my patented mommy answer is that it's good for you. However, for those who require a bit more data, I will elaborate.
Brown flax seeds contain high levels of lignans and omega-3 fatty acids. There is a golden or yellow flax seed variety but it does not contain the high levels of good stuff that the brown does, so I don't use it. According to some studies, lignans benefit the heart, possess anti-cancer properties, and, in mouse studies, reduced the growth rate of in some tumor types. Flax seed may also lower cholesterol levels (good for those with a history of heart disease) and helps stabilize blood sugar levels (lessening the severity of diabetes and hypoglycemia). Add to all of this laxative properties due to dietary fiber content and it really hard to find a reason not to add it to our diet a tablespoon full at a time.
For the sake of completeness, I should say that consuming large quantities not necessarily recommended because the high fiber may cause constipation for those that don't drink enough water. I have also read warnings about large amounts of flax interfering with oral medications. By large amounts, I mean replacing your wheat consumption with flax seed meal, not a mere tablespoon or two per loaf of bread. Thus, since I don't use large quantities of the stuff, I am confident that I am cooking beneficially.
I find my ground flax seed meal in the health food section of our local grocery store. Out of the brands the store carries, Bob's Red Mill brand has the best price so far, though I still check the numbers periodically. If you can't find Bob's Red Mill at your local store you can order from them directly via the internet. I get a 1 pound bag at a time and it lasts about 2 months depending on how much baking I do and how pancake mornings my youngest son requests. Store it in a sealed container or in the refrigerator to prevent it from going rancid. Happy cooking!
I also use flax seed oil whenever I make salad dressing. The oil smokes at higher temperatures so I do not recommend it for cooking but in salad dressings and other recipes that do not require heat, it is great. The taste, though different from olive oil, is just fine.
Why go the trouble you ask? Well, my patented mommy answer is that it's good for you. However, for those who require a bit more data, I will elaborate.
Brown flax seeds contain high levels of lignans and omega-3 fatty acids. There is a golden or yellow flax seed variety but it does not contain the high levels of good stuff that the brown does, so I don't use it. According to some studies, lignans benefit the heart, possess anti-cancer properties, and, in mouse studies, reduced the growth rate of in some tumor types. Flax seed may also lower cholesterol levels (good for those with a history of heart disease) and helps stabilize blood sugar levels (lessening the severity of diabetes and hypoglycemia). Add to all of this laxative properties due to dietary fiber content and it really hard to find a reason not to add it to our diet a tablespoon full at a time.
For the sake of completeness, I should say that consuming large quantities not necessarily recommended because the high fiber may cause constipation for those that don't drink enough water. I have also read warnings about large amounts of flax interfering with oral medications. By large amounts, I mean replacing your wheat consumption with flax seed meal, not a mere tablespoon or two per loaf of bread. Thus, since I don't use large quantities of the stuff, I am confident that I am cooking beneficially.
I find my ground flax seed meal in the health food section of our local grocery store. Out of the brands the store carries, Bob's Red Mill brand has the best price so far, though I still check the numbers periodically. If you can't find Bob's Red Mill at your local store you can order from them directly via the internet. I get a 1 pound bag at a time and it lasts about 2 months depending on how much baking I do and how pancake mornings my youngest son requests. Store it in a sealed container or in the refrigerator to prevent it from going rancid. Happy cooking!
Monday, February 8, 2010
My First Sale
I have made my first sale from my online shop, Hynek's Handmade. A wonderful woman (she must be wonderful because she liked my product) from Elgin, Illinois purchased a little boy's layette, which I had dubbed 'Weigh Anchor'. She made her purchase via PayPal last Friday afternoon, an event which left me momentarily giddy and had my 4 year old son saying, amidst hugs and kisses, "You did it, Mommy! You did it!" Thus, begins my crash course in the nuances and technical requirements of selling and shipping from a web based store. 
I use PayPal so as to entertain credit card purchases. I have used PayPal to make purchases for a couple of years now but this is the first time that the money flow has ever been incoming. I discovered Friday afternoon, after the bank had closed it's books for the week, that you have to be a 'verified' PayPal customer to receive payments. This is a process which requires a test 'handshake' between PayPal and your bank account. Thus, I was not going to be able to claim my payment from my first sale until the handshake posted this morning. Already, I am three days later than I prefer in completing my end of the transaction and shipping the product. Not the most auspicious start; but I figured hey, I am new at this. So I penned a quick thank you note, printed up care instructions, gathered up my packing materials, and staged it all to be ready to go first thing this morning. That's when I discovered that the small flat rate box I was confident that I had was no where to be found. Oops.... Well, at least that is cured with a quick trip to the post office near my house. No great delay.
When I first set up my Etsy shop, I had settled on Priority Mail Flat Rate shipping as my method of choice. My thought was that that most of my products were small enough to fit in the smallest of the flat rate boxes which meant $4.95 to anywhere in the USA, a price that seemed reasonable at the time. However, no matter how I folded my little nautical layette, it would not fit in the small Priority box with out mangling the box, a very unprofessional package to say the least. So I located a box that did fit and, with a quick perusal of the USPS website, found that I could still make that $4.95 shipping payment. However, I also discovered that I can probably figure out a way to ship my products for less with a comparable amount of transit time. Ah, but that is a issue I will have to address another time. I must get my beloved first sale shipped to that wonderful woman in Illinois, who is probably already beginning to wonder where the heck her purchase is and why is this seller being such a slacker. I also have to pick my son up from preschool and get all my errands finished before the forecasted snow storm hits trapping me in my house for the next 24 hours; but these are all trivial details.
I walked in to the post office for the second time today, once more giddy with delight at the thought of completing the process of my first sale. The post mistress was great and a font of good information, I wish I could download her brain into my computer. It turns out that Priority Mail does not include package tracking. This is an extra service which costs additional money, beyond the $4.95 that I allotted for shipping. This is the point where I slap my forehead as though I should have had a V-8 and realize that, as a SAHM, I have been away from the business environment too long. OK, so I have had an inept and naive last few days, but I am going to remedy the situation with the shipping comparison spreadsheet that I am building tonight. I am determined to optimize things a bit and make the chaos of today improbable in the future.
The important thing is that the precious little 'Weigh Anchor' set is now on its way to Elgin, Illinois. I hope it gets there alright. I hope my wonderful first customer likes it. I hope it withstands the drool and spit-up to which it will soon be subjected. I hope I measured it right when I sized it.
Note: As of 07/26/2010, a copy of this article is also located at the Hynek's Handmade blog site.
I use PayPal so as to entertain credit card purchases. I have used PayPal to make purchases for a couple of years now but this is the first time that the money flow has ever been incoming. I discovered Friday afternoon, after the bank had closed it's books for the week, that you have to be a 'verified' PayPal customer to receive payments. This is a process which requires a test 'handshake' between PayPal and your bank account. Thus, I was not going to be able to claim my payment from my first sale until the handshake posted this morning. Already, I am three days later than I prefer in completing my end of the transaction and shipping the product. Not the most auspicious start; but I figured hey, I am new at this. So I penned a quick thank you note, printed up care instructions, gathered up my packing materials, and staged it all to be ready to go first thing this morning. That's when I discovered that the small flat rate box I was confident that I had was no where to be found. Oops.... Well, at least that is cured with a quick trip to the post office near my house. No great delay.
When I first set up my Etsy shop, I had settled on Priority Mail Flat Rate shipping as my method of choice. My thought was that that most of my products were small enough to fit in the smallest of the flat rate boxes which meant $4.95 to anywhere in the USA, a price that seemed reasonable at the time. However, no matter how I folded my little nautical layette, it would not fit in the small Priority box with out mangling the box, a very unprofessional package to say the least. So I located a box that did fit and, with a quick perusal of the USPS website, found that I could still make that $4.95 shipping payment. However, I also discovered that I can probably figure out a way to ship my products for less with a comparable amount of transit time. Ah, but that is a issue I will have to address another time. I must get my beloved first sale shipped to that wonderful woman in Illinois, who is probably already beginning to wonder where the heck her purchase is and why is this seller being such a slacker. I also have to pick my son up from preschool and get all my errands finished before the forecasted snow storm hits trapping me in my house for the next 24 hours; but these are all trivial details.
I walked in to the post office for the second time today, once more giddy with delight at the thought of completing the process of my first sale. The post mistress was great and a font of good information, I wish I could download her brain into my computer. It turns out that Priority Mail does not include package tracking. This is an extra service which costs additional money, beyond the $4.95 that I allotted for shipping. This is the point where I slap my forehead as though I should have had a V-8 and realize that, as a SAHM, I have been away from the business environment too long. OK, so I have had an inept and naive last few days, but I am going to remedy the situation with the shipping comparison spreadsheet that I am building tonight. I am determined to optimize things a bit and make the chaos of today improbable in the future.
The important thing is that the precious little 'Weigh Anchor' set is now on its way to Elgin, Illinois. I hope it gets there alright. I hope my wonderful first customer likes it. I hope it withstands the drool and spit-up to which it will soon be subjected. I hope I measured it right when I sized it.
Note: As of 07/26/2010, a copy of this article is also located at the Hynek's Handmade blog site.
Friday, February 5, 2010
Tending My Knitting
I have been knitting since I was in the 5th grade. I give credit for this to two wonderful women, neither of whom knew how to knit - my mom and my grandmother.
I surprised Mom when I expressed an interest and I remember the look on her face when she told me that it was something that she couldn't teach me. As a parent myself, I now understand what that look meant - "I really wish I could help you, darling, but I just can't. I feel helpless on this one." Seeing my disappointment, Mom suggested what my parents have always done when they did not know something, getting a book. She and I made a special trip to the library and we found a how-to-guide to knitting. Then she dug out her mom's (Grandma Emily's) double pointed sock knitting needles and some old rug yarn which had both been living at the bottom of her sewing box for 25 years or more so that I could practice the stitches pictured in the library book.
A couple of weeks later, I was visiting my grandmother in Houston. She saw me sitting quietly with the library book in my lap practicing my knitting and asked me about it. After I explained what I was up to, she observed that I was running out of yarn. She called a good friend of hers, who knitted, and asked where to shop for such things and got the name of a needle arts store not too far away. I remember walking into that store and being amazed at all the different yarns in the bins that lined the walls from floor to ceiling. Then there were the all the different types and sizes of knitting needles and crochet hooks hanging from the floor displays. I was in heaven.
Grandmother explained to the shop keeper what I was doing and I showed the woman my sampler. She made a suggestion for a real first project, a garter stitch afghan in two colors. She wrote down the instructions, set us up with yarn and a pair of knitting needles. I spent my entire two week summer visit with Grandmother working on my afghan. Grandmother was very proud and told all her friends about my project. I still have it to this day tucked away in the bottom of our blanket storage. It is a study in learning to knit. You can see in the stitches where I finally learned the nuances of yarn tension and consistency.
Until I reached my 30's, I had always been shy about my knitting. I made a sweater for Mom, a couple of scarfs for cousins, and a sweater for a college boyfriend (which took a ton of courage). But for the most part, my projects were for personal use and the frequency of my knitting became few and far between. Then our friends started having babies and I picked up my knitting needles again to discover that I liked knitting baby clothes. The projects are small, relatively quick, and satisfying to complete. The compliments on the handmade layettes I have given away have done much to bolster my confidence.
Now I am a stay-at-home-mom seeking a way to feel as though she can provide something to our financial bottom line. After reading some encouraging articles about other women who have made successful businesses with their knitting, I have illusions (or maybe delusions) of grandeur for my own knitting potential, never mind the fact that such businesses have a much lower success rate than even restaurants. But, I have put together a simple business plan, have been chanting the mantra, "Start simple and small and work up", and have picked up my needles again. In the weeks that it has taken me to organize and build a small inventory, I have learned some new techniques/skills and have experimented with different yarn. I have all kinds of product line ideas and I love the creativity that is flowing. So we will see what happens. In the meantime, you can check out my new online store, Hynek's Handmade, on Etsy.
Note: As of 07/26/2010, a copy of this article has been migrated to the Hynek's Handmade blog site.
I surprised Mom when I expressed an interest and I remember the look on her face when she told me that it was something that she couldn't teach me. As a parent myself, I now understand what that look meant - "I really wish I could help you, darling, but I just can't. I feel helpless on this one." Seeing my disappointment, Mom suggested what my parents have always done when they did not know something, getting a book. She and I made a special trip to the library and we found a how-to-guide to knitting. Then she dug out her mom's (Grandma Emily's) double pointed sock knitting needles and some old rug yarn which had both been living at the bottom of her sewing box for 25 years or more so that I could practice the stitches pictured in the library book.
A couple of weeks later, I was visiting my grandmother in Houston. She saw me sitting quietly with the library book in my lap practicing my knitting and asked me about it. After I explained what I was up to, she observed that I was running out of yarn. She called a good friend of hers, who knitted, and asked where to shop for such things and got the name of a needle arts store not too far away. I remember walking into that store and being amazed at all the different yarns in the bins that lined the walls from floor to ceiling. Then there were the all the different types and sizes of knitting needles and crochet hooks hanging from the floor displays. I was in heaven.
Grandmother explained to the shop keeper what I was doing and I showed the woman my sampler. She made a suggestion for a real first project, a garter stitch afghan in two colors. She wrote down the instructions, set us up with yarn and a pair of knitting needles. I spent my entire two week summer visit with Grandmother working on my afghan. Grandmother was very proud and told all her friends about my project. I still have it to this day tucked away in the bottom of our blanket storage. It is a study in learning to knit. You can see in the stitches where I finally learned the nuances of yarn tension and consistency.
Until I reached my 30's, I had always been shy about my knitting. I made a sweater for Mom, a couple of scarfs for cousins, and a sweater for a college boyfriend (which took a ton of courage). But for the most part, my projects were for personal use and the frequency of my knitting became few and far between. Then our friends started having babies and I picked up my knitting needles again to discover that I liked knitting baby clothes. The projects are small, relatively quick, and satisfying to complete. The compliments on the handmade layettes I have given away have done much to bolster my confidence.
Now I am a stay-at-home-mom seeking a way to feel as though she can provide something to our financial bottom line. After reading some encouraging articles about other women who have made successful businesses with their knitting, I have illusions (or maybe delusions) of grandeur for my own knitting potential, never mind the fact that such businesses have a much lower success rate than even restaurants. But, I have put together a simple business plan, have been chanting the mantra, "Start simple and small and work up", and have picked up my needles again. In the weeks that it has taken me to organize and build a small inventory, I have learned some new techniques/skills and have experimented with different yarn. I have all kinds of product line ideas and I love the creativity that is flowing. So we will see what happens. In the meantime, you can check out my new online store, Hynek's Handmade, on Etsy.
Note: As of 07/26/2010, a copy of this article has been migrated to the Hynek's Handmade blog site.
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