Summerdays: DIY Fabric Pinboards

let your imagination free

let your imagination free

Inspired by the new trend in the fabric art department, I’d like to share how to make your own fabric covered bulletin pinboards. I can’t help to fall in love with how easy and versatile these can be. These fabric covered pinboards retail from under $10 to as high as over $100. But what’s better than custom-made: something that really speaks your own personality out loud? Because these pinboards come in all shapes can sizes, and you can choose any pattern your heart desires to fit your style, I can’t think of any DIY project that is as simple and functional as these boards.

Instead of boring you to death with me rumbling on my affection towards pinboards, let’s get started 🙂

To demonstrate, I went for the easiest way possible with no measurement and cutting required.  I got a 12” by 12” piece of corkboard. For the fabric cover, I simply got several pieces of fat quarters from my local fabric store. Have you heard of fat quarters before? The name “fat quarter” amuses me: how can a piece of fabric be fat? Fat quarters are basics pieces of square fabrics that runs about 20”on each side (or 50cm). They are actually used a lot in quilting. For this particular project, I don’t recommend using fat quarters to cover larger boards because we want to leave enough fabric to be secured onto the backside of the board. The materials you need for this project is very simple:

-2 Essential materials:

  • Fat quarters
  • 12” by 12” Corkboards

-Optional materials:

  • Pins
  • Ribbons
  • Jewels (not the real ones that cost a fortune…)

-1 Essential tool:

  • Stapler


Step 1: Wrap the fabric around the corkboard and fold them towards the backside of the board

Step 2: Staple to secure the fabric to the backside of the board


This is what you are going to end up with if you decide to keep your design simple. I went for the “ombre” effect starting from the deep magenta to baby pink (left to right), and I also had lots of fun picking out the mishmash prints.

If you want to add ribbon matrix to your pinboards, please continue from here:


Step 3: Wrap pieces of ribbon that cuts diagonally across the boards and staple them to the backside. Don’t worry about being perfect because all of it it’s going to be hidden once you flip the boards over.

Step 4: Secure the intersections with pins. You can unleash your creativity with the pins. I don’t have enough material so I snipped the ends off some of my dress-making pins and use their heads (doesn’t this sounds horrifying?). I think it looks quite cute~DSC00006

Alternatively, I also experimented with hot glue gun to attach pieces of crystals I found in the dollarstore to some thumbtack nails to give the boards a more glamed effect.


To install these cuties on your wall, simply pin a piece of ribbon to the backside of these boards and display anywhere in your lovely homes! 🙂


Hope you enjoy this little project and having fun during the process.

By the way, I would also like to share this feature on my new camera: it turns a regular photo into digital paintings. Isn’t it fun?



Sick days…How do I get better sooner?

It’s always fun to be sick 🙂 Not really 😦 I was feeling very sick for the past few days and now I’m finally getting better so I’d like to share some tips and tricks that has helped met get over with this nasty cold.


love is the best medication in the world~

love is the best medication in the world~

One of my biggest fear is to feel alone when I’m sick. It’s good to know that I have friends and family who care about me and want me to get better soon. Just by thinking of them makes me feel a lot better. Although they might not be physically by my side every minute, I still feel their love is surrounding me no matter how terrible I felt.

weapons against a nasty cold

weapons against a nasty cold

Second, there are some little things I keep on hand for those sick days.

1. Keep hydrated is so important. It can be anything from plain water to a warm cup of decaffeinated tea. My current favourite is Ginger Peach, because I love its warming effect when it sets in my stomach and it turns into this lavender colour when I add milk (like this blog if you pay attention to tea colours, too!)

2. 8 out of 10 time I’d been sick I would lose my voice. Bentasil in the blackcurrent flavour is my favourite throat candy. It’s so yummy and it contains no sugar 🙂

3. Mom always nags me to take my Cold-Fx when I’m showing symptoms of cold. The formula contains natural herbs to help boost the immune system without the bad side effects.

image-14. While remembering to keep hydrated, Vitamin C is another secret weapon. Large amount of Vitamin C from natural sources, such as citrus fruits are proven to decrease symptoms of cold.  Other good sources of vitamin C are: fruits from the citrus family, kiwi, mango, pineapple, tomatoes (especially love those bite-size grape tomatoes).

image-25.  Warm soup to give you the energy you need to fight with the cold. There’s something soothing about having a big bowl of chicken noodle soup . When warmth hits my stomach, it makes me feel like I will get over with this nasty cold in no time. I always lose my appetite while I’m sick but a little bit of carb, such as bite-size crackers to go with the soup can also help with the energy level.

Hope my tips are going to be helpful to arm you against those train-wreck feeling days…It’s always important to keep up with your activity level, so your immune system can stay strong to protect you against those bad germs.

Take care and stay healthy 🙂

Summerdays: Easy Jam-Making for Beginners

photo 5-3

As we roll into the peak of the summer season, all kinds of berries have also ripened to their sweetest. One of my favorite summer activities is to preserve the juicy deliciousness into little jars. There’s something about homemade jam vs. store bought ones. It might be because I was fully engaged in the canning process which often results in berry stained hands and counter tops. I might also be the extra TLC I put into the jam makes it tastes especially good. Anyways, homemade jams are often lists as one of my must-do items on my summer to-do list. Unfortunately, I somehow have been putting off jam-making this year until I realize I am completely out of jam (which is one of our fridge essentials) for weeks. To re-motivate myself, I put myself on a jam-buying ban. Basically, I wasn’t allowing myself to buy any jam from stores until I make my own. I might sounds a little funny but you can tell how special I feel towards my own jam, haha. After a long jam-ban, I finally got into my canning project.

This is my 4th (maybe 5th) year of making my own jam and I would like to share some of my tips on making delicious preserves for you to enjoy months beyond the summer.

Since the first year of canning, I have refrained from investing into a set of canning equipment, mainly due to the concern of keeping too many “mono-taskers” around the house. But now I feel deeply regretful by doing so, because if I would have a large, deep pot, I can totally making more jam without worrying about putting them in the fridge. This is because the canning process usually allows the jam to stay shelf-stable for about one year. Do not be scared by the name “canners” because it’s not a high-tech machine (canning is an 200-yrs-old technology anyways!). All you need to look for is a large pot with a significant depth that allows you to cover your jars with at least 1 inch of water, while allowing space between the jars. By doing so, you are able to sterilize and seal your canning product so it can be kept safe without a refrigerator 🙂

Although the following tutorial is lacking the deep canning pot, it is still going to be helpful in demonstrating the canning process. Just by substituting the regular pot with a deeper canning pot, the shelf-life of these jams will grow up to one year. Jam that are made this way do have a very long life if keep refrigerated. My jams usually stay good for at least 3 months in the fridge. For beginners, following my this tutorial will give you a taste of canning, which will help you decide whether or not if you would like to invest further into other canning equipment.

Without further adieu, let’s get canning (did you get the pun?)

Recipe (yield six 1-cup jars):

8 CUPS                   Fresh or frozen berries

2 1/2 CUPS           Sugar

1 PKG (57 g)         Pectin crystals

1 TBSP                   Lemon juice

1 CUP                    Water, boiling temperature

Water to fill the canning pot equipment of your choice

Water to boil your jars

Step 1: First we are going to start with the berries, use fresh or frozen doesn’t matter because we are going to boil the jam later anyways.  Unpack your berries into a large sauce pot. You can use any kind of berry of your choice. We went blueberry-picking about several weeks ago. I found the best way to preserve my blueberries is to rinse off any twigs with cold water then blanch them with almost boiling hot water. Dry, portion, seal and then they can be keep frozen to be used up to a year. Blanched berries are able to retain more than half of their nutrients than unblanched ones.

Sealed freshness in little bags

Sealed freshness in little bags

Pour about 1 cup of boiling water over the frozen berries, this will help to defrost the berries. After the frozen berries are softened, mash them till they turn into a paste-like consistency. Then add a dash of lemon juice into the paste.

photo 4-4

photo 1-1

In the meantime, save time by setting up your sterilizing station. Remove the screw bands from your canning jars and put the lid and the jars into a pot of water. Turn the heat up to med-high and them wait till the water turns to a rolling boil.

photo 1

set up your time-saver sterilizing station

set up your time-saver sterilizing station

Step 2: According to the recipe, mix approximately 1/4 of the sugar with pectin crystals and put this mixture into the berry paste, turn up the heat to med-high and bring the mixture to a boil. Stir constantly.The sugar will help draw out the liquid from the fruit with reduce chance of scorching.

photo 3-3photo 5-4

photo 2-1

Add the remaining sugar and bring to a boil again, this second boil will make sure the jam is fully cooked, free from bacteria and deactivate any enzymes. Reduce to a simmer and stir constant to prevent the jam from sticking to the bottom of the pot. Skim off any foam that has built-up on the surface.

photo 3-1 photo 5-2

Step 3: After your canning jars has been boiling for over 5 min, remove them from the pot to dry completely. Ladle your jam into your sterilized & dried jars, leaving about 1/4 inch (5mm) head space. The head space will allow the jam to further expand during the canning process without exploding the canning jars.

photo 1-2 photo 2-2

Step 4: Put the jam jars back to boiling water (note that the real canning process require the water to immerse over the jars) and boil for the time required for your altitude. I boiled mine for 20 min just to be safe. Remove from boiling water and let cool in room temperature for at least overnight.

photo 3

photo 4-3

Hours later, test the seal by pressing the centre of the jar lids. Sealed lids should not bounce when pressure is applied.

Thank you for coming along with me and happy canning 🙂 Comments below if you want to see more canning projects or if you have any questions or suggestions~

Product Info:

Mason jars, no name pectin crystals from superstore


New CookBook 15th Edition (pg 197-220), The Good Housekeeping Cookbook (pg 512-535)

Summerdays: Easy Mix-It-Yourself Liquid Laundry Detergent

fresh & minty laundry anybody?

fresh & minty laundry anybody?

Thanks to the hot summer weather I have a nice collection of dirty laundry pilling up like a little mountain… My weekly laundry routine is in need to be upgraded to twice a week, which means a jump in our laundry detergent consumption. Besides the frustration by looking at my little mountain load of laundry, tackling laundry duty can bring me a sense of accomplishment: take a moment to imagine the warm, soft, fresh-smelling laundry. There’s something soothing about the smell from fresh laundry that is hard to describe by words…the smell of happiness, maybe. This is why I decided to experiment with making my own laundry detergent. Lots of blogs posts on homemade laundry detergent has already done the math for me. With the apparent increase in our detergent consumption, it is definitely worth trying. Also, I feel like picking up each individual ingredient that goes into your laundry detergent and hand-mix them all together makes me realize the charm of home-production, and the simplicity of the ingredient makes me believe my handmade product is going to be gentle on the skin as well. Plus, there’s the bonus that you got to choose your own scent (either by using essential oil or using scented liquid castile soap, which will be explained later in this post). I prefer the minty fresh smell for my laundry, so I have chose the minty scent instead of the lemon scent from the original recipe.
After some research, I decided to go with a liquid recipe. They are much harder to find than the solid ones, but I prefer the liquid formula because it’s less concentrated so it will protect delicate materials (like those chiffon tanks tops etc). Thanks to (-sorting out the facts & -on pH balance/chemistry), I learned about the scientific perspective of homemade detergents and recipe courtesy to Michelle Jeffcoat (
1 CUP     hot water
1 CUP     Dr. Bronner’s castile soap*
1/2 CUP  washing soda
1/2 CUP  Borax
1            1 Gallon clean, empty, lidded container **
*Castile soap is a natural soap extracted from castile plants. You can find this product at Whole Foods and Superstore. The soap comes in different scents. You can experiment with any scent as preferred. I used peppermint because it leaves my laundry smells fresh 🙂
**1 gallon=3.8L. I suggest using a clean milk container (the largest size you can find on market).
Use 1/4 cup each load of laundry. Use more if necessary, since this is a natural recipe, you don’t have to worry about the harsh residue left on your clothes.
Another thing to point out is that depending on your location, you can slightly adjust the Borax: washing soda ratio depending on whether if you have soft water vs. hard water. For soft water, you may use the recipe above. For hard water, you might want to slightly reduce the Borax and up the washing soda due to higher mineral content in the hard water.
Happy “laundrying” 🙂 If you decided to try out this recipe, please let me know in the comments below. I’d like to find out how this recipe works for you~Take care!

Summerdays: Jello Watermelon Cookies

These cute, bite size cookies are packed with fruity flavours

These cute, bite size cookies are packed with fruity flavours

When summer arrives in Vancouver it also brings along the long-missed sunshine. Every sun-kissed surface seems to pick up cheerful colours; there are neon coloured blossoms, lively green lawns and of course there are all kinds of temping colored fruits. When it comes to cooking, I always love to incorporate a broad spectrum of colours into my dishes. From a nutrition perspective, a hearty portion of colourful fruits & vegetables contributes to our daily needs of vitamins and minerals. But when it comes to the not-so-healthy department of cooking, a.k.a. baking, I am inspired by the bright summer colours and feel more daring to add a splash of fun colours into my sweet treats. So i decided to mould the fruity flavours and the yummy colors into a cookie dough, and here we have these adorable watermelon slice jello cookies 🙂

These cookies are slightly soft in texture, mildly sweet with refreshing fruity flavours. What really make them standout from any regular cookie is that they really really taste like fruits!

Ingredients (yields approximately 20-24 bite-size cookies):

  • 2 cups      Flour, All-purpose
  • 3/4 cup    Margarine, soft
  • 1/2 cup    Sugar
  • 1                  Egg, large
  • 1/2 cup    Jello powder, Strawberry Banana
  • 1/2 cup    Jello powder, Tropical Fiesta
  • 1/4 tsp    Baking powder
  • 1/8 tsp    Baking soda

Baker’s Short Cut (if you are a pro already, feel free to skip the step-by-step photos): Bake @ 300F for about 10 min

Tip1: it's important to keep the ingredients separate at this stage

Tip1: it’s important to keep the ingredients separate at this stage

Step 1:

-Mix the dry ingredients: flour, baking soda and baking powder together in a mixing bowl

-Cream sugar and soft margarine together in a separate mixing bowl

Tip2: incorporating egg into the creamed mixture at this point will prevent the dough from over-mixing

Tip2: incorporating egg into the creamed mixture at this point will prevent the dough from over-mixing

Step 2:

-Well combine the egg into the creamed mixture (sugar and margarine)


Tip3: Adding the jello powder before the flour will help to distribute the colours more evenly

Tip3: Adding the jello powder before the flour will help to distribute the colours more evenly

Step 3:

-Divide the creamed mixture into two equal portions and mix in the jello powders (I’m using strawberry&banana flavour for the red part and tropical fiesta for the green part. The two combined together magically taste like watermelon~but feel free to use your own combination of flavours :D)


Step 4:

-Divide the dry ingredient mixture (flour, baking soda and baking powder) into two equal parts and add them separately into each mixing bowl


Step 5: 

-Chill the dough slightly in the cooler for about 5-10 min to harden them into a more play-dough-like consistency


Step 6: 

-Roll out the green dough into a rectangular shape so the width is roughly equals to the length of the red cylinder

-Wrap the green dough around the red dough like if you are making sushi 🙂

-Slightly roll your cookie dough sushi on the counter top to stick the two parts together

Tip3: I find it's better to slice them a little thicker because I personally prefer softer cookies. Thicker cookies also have better keeping quality.

Tip3: I find it’s better to slice them a little thicker because I personally prefer softer cookies. Thicker cookies also have better keeping quality.

Step 7:

-Chill the dough again for about 15 min. Hardened cookie dough makes slicing a lot faster and neater

-Slice your cookie dough sushi into approximately 1/4 inch slices and them slice them in half

-Lay them out on a cookie sheet about 1 inch apart from each other and sprinkle on black sesame seeds (Jello cookie dough doesn’t spread too much, so if you happen to put them a bit closer to each other, you don’t have to worry too much)

-Bake @ 300F for about 10 min (make sure to watch the edges to prevent them from going brown)

-Enjoy you treat time 😀

Homemade Birthday Cards

happy birthdays to mom and  granny 2013

happy birthdays to mom and granny 2013

There’s something about hand-making  birthday cards. To start with, I enjoy receiving cards myself. Especially when it comes to holidays and birthdays, I always accumulate a little collection of cards. Then, I will keep my little pile of cards on display for about a month. Every glance at my colourful collection lined up on top my bookcase brings a warm feeling into the heart. They remind me of people who cares for me and I always appreciate their kind thoughts. This is the reason why I take card-giving seriously 🙂 As I shopped in front of the giant selection of cards, I thought to myself what can I make that person feel even more special? Why not make your own? The process of card making can be a process of pouring your caring thoughts into the little piece of craft you made for that special person. On the receiving end, I think my not-so-perfect card will carry the sincere message that says “you mean so much to me” ~