Making It

M A K I N G I T !

Flex your DIY muscles with these fun projects.

We’re hanging out at home a lot more these days, so why not put that extra time to good use! There are likely lots of projects you’ve been wanting to do, lots of Pinterest board ideas and Instagram posts you’ve been meaning to try but have always just been too darn busy. Well, now’s your chance.

Our editorial staff has compiled a list of four delightful projects you can create—bookmarks, a chunky knit throw, door décor and faux pottery— to help get your wheels a-spinnin’ and your creativity a-flowin’.

Happy making!

DIY BOOKMARKS

I am typically not a “crafty” person, but I am an avid reader and these DIY bookmarks seem like a wonderful way to repurpose old books. And, it looks easy! That’s an important project component to non-crafters like me. That is, if I can get past the idea of deconstructing something as venerable a book. You may have old books on your shelves to use. If not, check thrift stores, garage and estate sales. —contributed by Angela Johnson; inspired by familyhandyman.com

MATERIALS: • Old hardcover books • Razor knife • Grommet maker, hole punch or drill • Assorted ribbon or leather strips

METHOD: Simply use a razor knife to slice the covers from old books and cut out the spines. Then, drill a hole in the top or punch with a grommet maker. Thread a strip of leather or ribbon through the hole to accent these unique bookmarks that could make fun gift items for the bookworms in your life.

written by EDITORIAL STAFF photos by SARAH DOVOLOS

BLANKET BLISS

We all love cozy blankets and throws to help keep the chill away during these cold winter days. And when you make said cozy blankets and throws with your own two hands, well, they just feel a whole lot snugglier. So, grab some yarn, find a flat surface on which to work (preferably a table or kitchen island) and let’s get handknitting—no knitting needles required! —contributed by Nancy Eike

MATERIALS: • 4–6 skeins of 7 mm yarn (I used Yarn

Bee’s Eternal Bliss in ivory) • Tape measure

METHOD: Create a four-inch loop using a slip knot. Leave approximately 12 inches at the end (this is called the “tail”; the rest of the skein is called the “working yarn”). Reach your hand through the loop, grab the yarn and pull it through to make another fourinch loop. Continue creating the loops until you’ve made 20, which will resemble a chain stitch. (This will make a throw of approximately 50 inches by 60 inches.) Turn the 20th loop up (this becomes your first stitch of the new row) and put your finger underneath the top “hill” of each loop thereafter and pull the yarn through to create another loop. Continue going back and forth until you’ve reached your desired length.

To finish the blanket, put the first two loops in the last row together, reach your hand through both loops, grab the yarn and pull it through to create a new loop. Use the new loop and next loop in the row until you get to the end of the row. Cut the yarn leaving a 12-inch tail and tie a knot in the last loop. Weave remaining tail through the blanket to hide.

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Let’s face it. Everyone has old glass vases and jars that get kept around, stored in old boxes or the back of shelves. Instead of collecting dust, upcycle old glass and ceramic pieces with house or acrylic paint and baking soda to make faux pottery. —contributed by Hailey Almsted

MATERIALS: • Glass or ceramic vessels, vases, jars, etc. • House, acrylic or chalk paint (just about any paint will do!) or liquid terracotta • Baking powder • A small container • Spoon or small stick • Large bristle paint brush

METHOD: Put ¼ part baking powder and ¾ part paint in a small container and mix using a spoon until a thick, textured paint is formed. (Add in additional baking powder, 1 tsp. at a time, for a more textured look.) Laying out newspaper and using a clean paint brush, began to paint the mixture onto the vessel in large, sweeping strokes. To create a pottery-like feel, paint in horizontal strokes around the pieces instead. Let fully dry, and paint 1–2 more coats, depending on coverage. Textured or colored vessels may need more coats. Show off your pieces on social media using the hashtag #TrashToTerracotta.

HAT’S OFF

Who doesn’t love a craft project that repurposes some of what we already have on hand? With some greenery rescued from December and January’s wreaths, outdoor pots or home arrangements, a little floral foam, seasonal fillers and—an adorable winter hat—we have ourselves a cozy, cute door hanging. —contributed by Renee StewartHester; inspired by craftsbyamanda.com

MATERIALS: • A sturdy knit winter hat with ties • Container, to fit into the hat • Floral foam • Hot glue gun and clear glue sticks • Greenery, dried or faux • Seasonal fillers, ideas include mini bird houses or faux pine trees, pinecones, pompoms, seasonal ornaments, etc. (Switch these up to highlight Valentine’s Day, St.

Patrick’s Day, a birthday, an anniversary, etc.) • Decorative picks (or bamboo skewers covered in floral tape) • Large safety pin and sturdy elastic band

METHOD: Cover bamboo sticks with floral tape, and glue decorative, theme-appropriate items to one end. Using hot glue, secure the floral foam in the base of the container. Add larger greenery elements to the container, making sure both sides are balanced. Fill in the arrangement with remaining items. Carefully, place the container into the hat with the ties facing forward and backward. Secure the ends of the hat ties with the safety pin, looping in the elastic band, which will be used to hang the arrangement on the door.

Soup’s On!

Fill your bowls with a healthy dose of warmth and comfort.

written by EDITORIAL STAFF

photos by CHRIS EMEOTT

By now, even the most fervent cooks have grown a bit weary as the holidays and high entertaining season begin to fade into the distance.

As with nature, cooking has its own seasons—enter the time for comfort cooking. Soup tops the list, providing warmth against winter’s chill and soothing what ails us—one glorious spoonful at a time. Our editors from across the Twin Cities celebrate soup’s restorative qualities by sharing some of their favorite recipes.

TORTELLINI AND SPINACH SOUP Renée Stewart-Hester, editor of Lake Minnetonka, Maple Grove and Plymouth magazines

This recipe is my go-to when I don’t have the time or inclination to pull together a healthy, warm meal. The wine brightens up the flavor profile, and there’s plenty left in the bottle to serve along with the soup. If you’re not a huge fan of spinach but appreciate its health benefits, this soup’s for you—the spinach flavor is muted.

1 Tbsp. olive oil 5 garlic cloves, thinly sliced ½ cup dry white wine 3 15.75 oz. chicken broth 18 oz. cheese tortellini 1 ¼ cup tomatoes, chopped 6 oz. baby spinach 1 Tbsp. butter

Over medium heat, heat olive oil in a soup pot. Add garlic, and stir for 30 seconds. Add the broth and wine, and bring to a boil. Cook for two minutes. Add the tortellini, and cook for six minutes. Add tomatoes and spinach, and cook for two minutes or until the spinach is wilted. Add butter, and cook until it melts. Serve immediately.

Notes: Spinach, related to beets and quinoa, offers loads of nutrients and antioxidants, including Vitamin C, which promotes immune function. It also benefits eye health, reduces oxidative stress, helps prevent cancer and aids in reducing blood pressure.

SMOKY FISH CHOWDER Angela Johnson, editor of Edina and St. Croix Valley magazines

A good friend from Hibbing, Minn., introduced me to the delicious flavor of smoked fish, an Iron Range hallmark. Often available at local farmers markets, smoked fish is terrific on crackers, but I’ve always wanted to try Sara Moulton’s recipe for Smoky Fish Chowder. Here’s the recipe. It’s creamy, flavorful and filling, the perfect winter soup.

4 Tbsp. unsalted butter 8 oz. Canadian bacon, chopped 1 medium onion, finely chopped 2 medium celery sticks, finely chopped 1 lb. potatoes, 1/3-inch cubes 2/3 tsp. dried thyme 3 Tbsp. flour 2 ½ cups homemade chicken stock or canned broth 3 cups whole milk 12 oz. smoked trout fillets, skin removed Smoked paprika for garnish Optional: Chopped dill leaves, parsley or chopped chilies for garnish Melt butter in a large saucepan over medium heat, and add bacon. Cook until light brown, about five minutes. Remove bacon with a slotted spoon, and set aside. Reduce heat to medium-low, and add the onion and celery. Cook them for five minutes or until onion is softened. Add flour to the saucepan, and stir to make a roux, about two minutes. Add chicken stock and milk, and bring to a boil while whisking constantly. Add potatoes and thyme, and simmer, stirring occasionally for 12 to 15 minutes or until potatoes are tender. Break the trout flesh into bite-sized pieces, and add them to the pan along with the reserved bacon; cook until heated through. Serve soup sprinkled with paprika and chopped herbs or chilies.–saramoulton.co

Notes: Trout is closely related to salmon and can be a good alternative to oftenoverfished salmon. It’s a great source of protein and can encourage healthy bones, muscle development and boost energy levels with B-vitamins, including niacin, an essential mineral for a healthy nervous system and brain function. ROASTED CARROT AND GINGER SOUP Hailey Almsted, editor of Woodbury Magazine, and Patrick Miehle, Woodbury resident

This is the ideal hearty, winter soup—and a family favorite! It’s vegan (perfect for my sister!), low-fat and pairs perfectly with a toasted sandwich. The topped gremolata adds contrasting bitterness, brightness and spice, creating a tasty soup recipe you’ll be sure to write down for later.

For soup:

2 lbs. carrots 1 Tbsp. roasted ginger (more or less to taste) 32 oz. vegetable stock

For gremolata:

¼ cup finely chopped carrot tops 1 Tbsp. finely chopped lemon zest 1 Tbsp. finely chopped raw ginger 2 Tbsp. chopped walnuts 2 Tbsp. olive oil Pinch of salt, to taste

Preheat oven to 450 degrees F. Peel and cut carrots to evenly sized pieces; lightly coat in olive oil and spread out over a baking sheet. Bake for a total of 45 minutes—20 minutes in, flip carrots and add chunks of peeled ginger; cook for remaining 25 minutes. Add carrots and one Tbsp. roasted ginger to blender, slowly add vegetable stock (reserve one cup broth). Screen mix through mesh into a mediumsized stock pot, heat up to desired temperature. Add in remaining broth (if needed), along with salt and pepper to taste. Add all gremolata ingredients to a bowl and mix; sprinkle on top of the soup.

Notes: Ginger, a flowering plant originating from China, has powerful medicinal properties and is closely related to turmeric, cardamom and galangal. It’s used to calm digestion, reduce nausea and help to fight common colds. WHITE CHICKEN CHILI Nancy Eike, editor of White Bear Lake Magazine

This is my go-to soup recipe. With the precooked chicken and minced garlic, it’s about as easy-peasy as it gets. You can also serve it with a stack of warm tortillas to sop up some of that glorious just-theright-amount-of-heat chicken chili broth.

1 lb. of precooked rotisserie chicken, shredded (or 4 breasts) 1–2 Tbsp. olive oil 3 Tbsp. minced garlic 1 medium onion 4 cups low sodium chicken broth 1 15 oz. can white beans, drained 1 4 oz. can diced green chilies, with liquid 1 tsp. oregano ½ tsp. chili powder 1 tsp. cumin 1 tsp. salt 1 tsp. ground black pepper Fresh cilantro, chopped (I use a LOT of cilantro.)

Add olive oil to stockpot; warm. Place onions and garlic in heated oil; cook until onions become translucent. Add chicken broth, beans, chicken, green chilies, oregano, chili powder, cumin, salt, pepper and cilantro. Simmer on low for at least 30 minutes. Serve with tortilla strips, Mexican cheese and freshly sliced avocado.

Notes: Did you know that, according to some health experts, cilantro is not only delicious, but good for you—it’s an antioxidant, helps diminish sodium intake, lowers blood sugar levels and more? Don’t like cilantro? Blame your genes! There is a genetic variant in some people that makes cilantro taste like soap.