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How to Build Your Own Terrarium Tutorial

howtobuildaterrarium

 

Last week,  I visited the absolutely amazing Downtown Market in Grand Rapids, Michigan with some friends for the first time to attend a workshop called How to Build A Terrarium. If you are ever in Grand Rapids, you have to visit the Downtown Market. They have the indoor Market Hall, a “culinary collective” of artisan products including a Bakery, Juice Bar, Coffee Bar, Wine Bar, Meat Market, Bake Shoppe, AND gourmet restaurants including: Fish Lads, Rak Thai, Sushi Maki, Tacos El Cunado AND even a Creperie.

Downtown Market

In the summer, they have an Outdoor Market three times a week and in the Fall, every Saturday from 9am to 2pm.

Outdoor Market

Finally, they also offer a full schedule of classes, programs and workshops which include everything from: yoga, cheese making, Introduction to Aromatherapy & Essential Oils, Cooking Classes, Mommy and Me Activities, to Greenhouse workshops. Click Here to see their schedule of upcoming classes. This is where I went with two of my friends to do the How to Build a Terrarium Workshop.  I put together a cheat sheet of the ingredients you will need based on what I learned at the workshop to share with you:

terriarum ingredients

1. First, start by putting about 1 inch layer of gravel at the bottom of your container, to fill up space in the jar and to keep the soil from being to damp.

2. On top of the gravel, put approximately .5in to 1.5in layer of activated charcoal, also to help soak up extra water.

3. Add your cactus/succulent potting soil. The amount of soil you want to use really depends on the size and shape of your container. You want a nice, thick layer so that the soil comes up about to the bottom of your opening.

4. Plant your succulents in the soil. Give them space to breathe.

5. Add your decorative items on the top of the soil after you planted your succulents. This will help weigh the soil down.

Sun Requirements:

* Most succulents need about 6 hours a day of indirect sunlight. Make sure your terrarium is in a cool, well ventilated area.

* It helps to place your terrarium near a south or east facing windows in the winter in order to get maximum sunlight exposure.

* Observe your succulents when they are by windows, as sunlight may be magnified in the glass and can scorch leaves. Adjust accordingly.

Water Requirements:

* In the winter, you may water just once every 2-3 weeks.

* In the summer, it is closer to once a week. Water in the morning.

* If you are unsure, poke your finger in the soil and if it is completely dry then it’s probably a good idea to water it.

succulent terrarum

And voila! You have a start on a green thumb with a lovely & easy and organic terrarium, all your own. Does anyone have any other tips for making terrariums? If you have one, or make one,  I would love to see pictures of them!! succulent

 

XOXXo

jessie. bo.bessies.

 

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blog cheese chicken easy fresh garlic healthy herbs ingredients lemon organic pasta pesto quick recipe simple spicy summer

presto, pesto!

Yes! My first ever recipe! Yay for me! If you know me,  you probably know that I am not the greatest cook. It isn’t that I don’t like cooking, I just get overwhelmed at the organization process that comes along with cooking and the clean up afterwards. Also, it gets expensive buying ingredients when you are only cooking for one…but someone once told me the only way to get better is to keep trying (and clean as you go). I was inspired by the picture on the cover of a recent Bon Appetit magazine of a delicious and fresh looking pesto pasta:

oOoOoooooh…my mouth was watering just glancing at the cover. I figured pesto pasta could be a good one for me to try because pasta reheats well, I’m a pasta girl and it’s relatively healthy (hence the green color!). What I really liked was that Bon Appetit’s pesto recipe used cilantro (which I LOVE) instead of basil or spinach (which is a little on the bland side for my taste buds) and almonds instead of pine nuts. So, needless to say, I was sold. I ended up tweaking the recipe quite a bit and served it to a group of 15 friends who loved it. One of my pesto pasta tasters, Shana Draugelis, who runs the AMAZING and inspiring blog Ain’t No Mom Jeans, suggested I put the recipe on my blog as a place to share it with friends. So here it is…if you try it let me know what you think, if you changed it or tweaked it or send me pics @ sunlightistheirfashionblog@hotmail.com!
Serves 6 
Ingredients: 
-1 lb spaghetti or linguini noodles
-1 lb chicken (chopped into cubes)
-2 cups chopped fresh cilantro
-2 cups chopped fresh flat leaved parsley leaves
-3/4 cup chopped fresh chives
– 3/4 cup unsalted, roasted almonds
– 1 cup extra virgin olive oil
-1/2 cup finely grated parmesan 
– 1 lemon
– kosher salt
– freshly ground pepper 
– 2 tablespoon crushed red pepper flakes (if you like a bit of extra spice!) 
– 4 or 5 large garlic cloves (or less if you don’t care for as much garlic) 
– optional and for the daring…sriracha hot sauce goes amazingly on top of the finished product. 
Directions: (This is the way I have gone about doing it that works best for me and is the fastest)
1. Heat a large pot of water until boiling and in a large skillet heat 1 tablespoon of olive oil and 1 or 2 chopped garlic cloves on med to high heat. 
2. Once the skillet is heated, add the chopped chicken cubes. While the chicken is cooking, squeeze 1/2 of the lemon over the chicken and add salt and pepper. (I also added 1 tablespoon of crushed red pepper). 
3.  The water should be boiling by now, so add the pasta and boil on med heat for appx. 6-8 minutes. Once cooked, drain the pasta and set to the side. 
4. In a food processor or blender (food processor works much better at blending!) add the cilantro, parsley, chives, almonds, olive oil, 3-4 garlic cloves, the juice from the other half of the lemon and salt and pepper and blend until the pesto consistency somewhat smooth and paste-like. 
5. In a large bowl serving bowl mix the cooked pasta, the chicken and the pesto together. Top with fresh parmesan cheese and a little sriracha for a kick! 
You will most likely have left over pesto sauce which freezes well and goes great on top of toast,with sliced avacado and fried egg (another idea I stole from Shana!) or throw some on a chicken or turkey sandwich. 
Pesto for days and days! I hope you enjoy, let me know what you think if you tried it and any suggestions for improvement! Hope everyone is having a splendid summer!