Blogging, Interrupted

Hi, y'all. I'll be back to my normal, semi-regular blogging schedule soon. Life has just not cooperated, what with the husband and I getting violently (but temporarily) ill a few days apart ('flu or, if it's possible, some terrible contagious food poisoning (what we thought he had)).

I have posts in progress, just nothing ready to publish yet. Because I'm an impatient person and posting to Instagram is easier than writing a whole blog post, some pictures of the following can be seen there, but with less commentary (and no prizes).

1. Lip balm: I make lip balm and have some to give away, too. 
2. Halloween-y stamps and themed envelopes, and yes, some (stamps) to give away!
3. I resurrected my old planner and created new pages for it. I may have a couple of free downloads to go along with that post. 
4. We just tried our first Hot Pot. Had to do it at home, because there are zero restaurants within driving distance that serve the real thing. It was yummy and I have pics. 
5. Sometime, down the line, I'll share the authenticity post I've been working on. 
6. ? I take suggestions. Comment away or email me (see profile for email link). 

I didn't get any comments for the last giveaway, but that just means that the prize didn't interest anyone... or no one read the post. 'salright. I'm not quitting yet! I'll buy your love, somehow. ;-)

Rubber Stamp Cleanup, part 2

I just threw away* a hug pile of wooden blocks from my stamp collection. It's okay - I took all of the stamp parts (dies) off first. Back here (part 1), I went through how I did that. The subject of this post is the next step: remounting them all onto static clink backing and getting them into their new storage/home. Read to the end for a mini giveaway.

Disclaimer: this was a personal decision for dealing with my property. Your mileage may vary and you need to make sure you want this and know how to do it. (I hate including these things, but I recently read some comments on a blog post or forum where someone just blindly followed a random stranger's tip for revising a planner and this person destroyed an expensive binder because they didn't think it through. So, basically, think it through.)

Material List (updated)

Stamps on thin EZ Mount

Unmounted stamps - see part 1 for the how-to. One update: since most of my collection was several years old, I was dealing with a lot of traditional red cushion mounting; however, newer stamps seem to be using this gray foam (similar to what is part of the static cling set up) and it does not always cooperate with the cold or hot process explained in my other post. It's not just the cheap ones like I thought. I paid a stupid amount of money for a large mounted stamp because I fell in love with the quote on it and didn't think to make a note and look online. Getting that off the block/foam was a nightmare**.

EZ-Mount Static Cling mount materials (with foam for just the rubber piece, "thin" for those with their rubber still attached). I can't recommend The Stampin Place highly enough. They ship quick and handled a delivery issue (not their fault) super fast (no affiliation).

Stamps on traditional (with cushion) EZ Mount

How much? If you can be more patient than I was, unmount your stamps first, then lay them out on sheets of 8½x11" paper, leaving some room to get your scissors around. That will give you a pretty good idea of how much you need. I used less than I thought I would, but also misjudged how many sheets of the thin cling I'd need, so I have just under 1 sheet of the normal thickness left over, and too much of the thin, which I probably won't use much of. Alternately, order a sheet of each and try a few stamps out to see if you like it.

Storage solution. I went with binders and the pages that The Stampin' Place sells and I'm very happy. I have two binders and got 1 set each of tabs and pages. The tabs came in handy because I have multiple themes in one big binder (see video). You can also probably use older CD jewel cases (not the super-skinny ones) or, probably, empty DVD cases. Whatever will allow you to group your stamps as you like and give them a firm surface to stick to.

Really sharp scissors, preferably with a non-stick surface (they'll still get sticky, but less so). I was very happy with the ones I ordered.

Alcohol swabs to de-gunk your scissors as you work.

Acrylic blocks in a variety of sizes. You don't need ALL of the sizes, but you do want a few because if the block is too big, it can wobble on the ink pad or your stamping surface. If it's too small, you can't get even pressure to make the impression. I advise getting a coupon and hitting one of the big box craft stores for a set. 

Damp paper towel, when it's time to put into your storage.

Instructions

1. Once you've unmounted some (or all) of your stamps and have all of your materials, peel away the backing from the (very) sticky side of the EZ Mount (the side with all the printing). Set the backing aside to protect any leftovers. 
2. Lay out your stamps on the appropriate thickness (thin for those with cushion still attached). I have blurry pictures of this process; if anyone wants to see, comment with a way to reach you and I'll share them via Drive or something. 
3. Cut out, taking care not to undercut (any stamp surface with detail needs to be fully supported). I err on the side of caution and leave a small margin. Replace printed backing on the sticky side to preserve remaining cling sheet & put it away.
4. Peel the paper backing off of the cling (non sticky).
5. Place into your chosen storage system. If your stamps don't want to cling to the pages, dampen them slightly. I kept a damp paper towel with me as I organized my collection after my marathon mounting and cutting sessions; I just tapped the back of the stamp on the towel and pressed it down onto the page. 

Peek at my collection (continued apologies for the camera work and sound quality)

Mini Giveaway (updated to include image)

I have 1 sheet of thin EZ Mount to give away (US and Canada only this time, sorry). It was bent during shipment and replaced, so I thought it would be a good opportunity for someone else to try cling mount. The thin version is goof for stamps that still have their cushion attached. Want to try? Comment below. That's it. It's okay if you have won before. I'm aiming for FOUR comments this time. Oooh. But I'll end it in a week, regardless. On Feb. 21st, I'll pick a winner from the comments and mail out the sheet (so make sure I have a way to reach you!!). Easy as pie. No requirements to share (although I appreciate and love the shares) or to post on Instagram and tag people. Just comment. I'm also going to throw in a mini stamp pad (summer sky color), because I accidentally bought two of the same colo, and a 1" acrylic block. (Note: this sheet of EZ Mount is bent, but is good for mounting several stamps with cushion attached (also probably works for very small stamps).)


*They are all coated with something or have adhesives, stickers, etc. on them. I doubt they're recycle-able.
**Now that I have converted my entire collection, my goal is to never buy another mounted stamp (what a waste), so I do most of my shopping online, where many shops offer unmounted dies as an option.

Homemade Marshmallows, revisited

As promised in the previous Homemade Marshmallows post, I have some updates for my marshmallow-making process. I probably won't do another post unless I have an amazing breakthrough or attempt mini marshmallows; watch my Instagram feed for pics of future attempts.

I mentioned in that first post that I wanted to try for a firmer marshmallow; it was really the only thing I wasn't happy with. I also wanted to try a different flavor after reading notes for making cinnamon, but I realized that what I wanted wasn't the spice, but the candy flavor, so I decided to combine two experiments. If I was very lucky, I'd end up with a firmer marshmallow that also tasted like the cinnamon candies I enjoy. Well, I was lucky and this batch did not last long (I shared at least half, I promise).

I only made a couple of tweaks to my original process, linked above:

1. I upped the gelatin content to 25 grams (from 21). This was almost 4 envelopes (remember that the volume varies slightly by envelope, so weigh the powder - I can set aside or toss any surplus).
2. I cooked the syrup for longer (will need to get that a little less vague). I'm really trying to avoid using a candy thermometer, but to be consistent, I might have to. In this case, I put everything in the pan, turned the (gas) burner to high, stirred a little, then let it cook for about 9 minutes, making sure it was really boiling well for a minute or two.
3. At the very end of the whipping time, I added ¼ teaspoon of Lorann's super-strength candy oil in cinnamon flavor and a few drops of red food coloring*.

The result was my idea of the perfect texture. I wasn't sure if that ¼ tsp. was going to be enough flavor, but I decided to start with that and add more if needed (can't take it back). In the mixer, that amount seemed very hot and I was afraid I'd ruined the batch, but after it set overnight, it kind of normalized/calmed down. So what I ended up with was something that had a very strong cinnamon scent, but wasn't too hot. I don't think I'll mess with that amount. I might try this with other flavors; as much as I like using all natural ingredients, like preserves, that just adds even more sugar.

I took a lot more pictures of the cutting and coating process that I thought I'd share (click each to enlarge). I had to get back in the groove and remember all the tricks I had worked out when I first started.

I see references online to oiling your knife before cutting, but I've never had to do that. This is the kind of blade I use. Sorry I can't give any details about it - it was in the drawer. It may be the "cheese knife" that came with the set.

Rub a decent amount of powdered (confectioner's) sugar onto a cutting board or other surface and turn out the slab. However you want, get the top and bottom covered with powder,  and work it up the sides, too. While you're at it, now toss a handful or so of the powdered sugar into the pan you just emptied.

If you are into presentation, cut an inch or so off of each edge to help you make squares later. The edges curl up and always remind me of tentacles. They're perfectly edible -- I usually coat them in powdered sugar just like the smaller pieces and keep them for myself.

I am incapable of cutting perfect squares of any size on a consistent basis, but I come close by cutting strips as straight as possible, about as wide as they were high. Then I roll the strip in sugar, cut a second one and do the same. Now they won't stick together.

I cut two strips at the same time, aiming for a square, and toss the cubes into the pan.

Then I roll the cubes in the sugar and put them in a mesh strainer. A few shakes removes the excess sugar. All that's left is just enough to keep them from getting sticky. These I toss into a lidded container until I'm all done.

If I'm feeling generous, I package some up, add a label and share. I've used zip-style plastic bags, large party favor bags, pretzel bags, etc. (closing non-zip bags with washi tape). I prefer new, empty deli containers because they are not expensive and I can have multiple sizes on hand for leftovers, etc., too. But the food supply place was out last time we went so I got a package of these small disposable containers at Kroger (store brand) and just stuck a label on top.

Pic of my newest label (packaging might be one of my favorite parts of making things).

*To use enough of the grocery store (liquid) colorant to make the marshmallows closer to red would really impact the flavor, so they're pink. I've ordered some slightly-more-natural gel colorants to try in the future.

Why I Collect Postage Stamps & How I Organize Them

Or, the benefits of having postage stamps on hand

I struggled with how to title this. I want to explain what got me started gathering (not sure "collecting" is the right word) postage stamps and/or why I continue to do it. 

Marshmallows Feb. 2016

Basically, it's so I can do this (right, and below) without going to the post office or standing in any line. As long as I keep my packages from crossing the 13 oz. mark (I keep them close to 12 oz. to avoid any scale discrepancies), I can apply postage and drop the packages in any mail box. I order current stamps from the USPS site & get vintage stamps mainly from eBay. While the USPS charges for shipping, the fee is pretty reasonable and it's worth it to avoid the line or dealing with *that* clerk. You know the one.

What got me started? It began about 6 years ago. Like most people, I may have had half a book of stamps somewhere around the house, but needed to mail several small packages. I took my little stack of 4 or 5 envelopes, and got in line. Not one of those packages reached its destination. Not a single one. What was my crime? "Sassing" a crabby counter clerk. 

When it was my turn, the clerk proceeded to grill me about the contents of my packages (5½x8½" booklets in catalog-size envelopes). She went above and beyond the call of duty when it came to the Hazmat questions (fragile, liquid, perishable, etc.). I would usually say something like, "no, none of them," and that would be good enough, but not for her: she wanted me to tell her exactly what was in each envelope. I swear, I felt like I was crossing the border. 

They were identical, yet each time, she asked me what it contained. I finally said "it contains nothing fragile, liquid, perishable or anything else you've asked me. It's paper. It's all paper. They're all the same." (Something like that - it has been a few years!) She stopped asking, I paid, and went on my merry way. And the rest is history. Like I said above: none of those packages ever reached their intended recipients. That's quite a petty little tantrum, and I vowed to never let her touch my mail again. 

At first, I just would let whoever was behind me in line go ahead if her window was the next one open. Then, I discovered cool, old stamps like Edgar Allen Poe, movie monsters, etc. and went from there to finding that you could order larger denomination stamps* and have a variety of basic, modern stamps. I may have gotten a little carried away with my collection (see video, below), but now I can put any price together with what I have on hand and send packages to my heart's content (you can easily do this with just current stamps). I just go to the PO to check my box and only stand in line a few times a year to hand over boxes with a pre-paid label. And so far, none of my packages have gone astray. 

Important note for organization: The face value is not printed on the stamp for many denominations  over 20¢ . This is no big deal if you are using it the way they intend, using a stamp for a service (which is printed on the stamp), but if you're going to use them to make up a larger rate, a way to identify the actual face value is essential. I use a 3-ring binder and a LOT of labeled sheet protectors. If there is a rate change, these unmarked/forever stamps will need to be relabeled, but right now, I know that this stamp is worth 71¢ and this one is worth 93¢, etc. 

Here's a peek at my collection and how it's organized:

Last week, I stood in line for 10 minutes because I was out of the $1.20 Global stamps and needed to mail something sooner than a shipment could arrive. Ten minutes later, I learned that they were out of them, too (as is everyone else). Total waste of time! I also find that even the friendliest clerks get agitated when you go there with a list of denominations you need, especially if there is anyone waiting behind me. The website is easier to navigate, although it's still arranged pretty strangely (the $2 Inverted Jenny stamps are not listed with the over-49¢ stamps; they are only on the "sheets" page & don't come up in their search (I can't even link to them easily)). I sat down the other night and ordered the stamps I was out of and paid via PayPal without standing in line behind three people doing complex transactions (attempting to rent a PO box without ID, sending a package without tape, applying for a passport...), without leaving my desk, or anyone rolling their eyes at me or making huffing, impatient noises behind me. 

Want to do this yourself? (My recommendations.)

• You need a scale that does partial ounces (in the US (I got mine at Harbor Freight); a digital kitchen scale might work)
• Get a copy of the measurement card** with the thickness slot cut out (print it on cardstock & laminate if you can) Note: I can not find a valid link for these right now. Check the postage label for an upcoming post.
• Use the "calculate price" function of the USPS site religiously. 
• Use the print & ship function when your domestic package exceeds 13 oz. and take advantage of the discount. These packages come with free tracking and insurance up to $25 or $50.
• Have a few padded envelopes (dollar store unless you can buy in bulk) and some clear tape at least. (Get good tape. Can't go wrong with Scotch or Ducktape.)
• A calculator comes in handy, so you don't add more postage than you need (or put on too little), but my computer has one, as does my phone, and my tablet, so I'm covered there. 
• Educate yourself about the rules. Some post office associates don't even know their own rules really well. You know there is a 22¢ surcharge (non-machinable) if your envelope is square, rigid or you addressed it sideways? Do you know that you don't have to pay that 22¢ for each condition, just once per envelope? So, a square, rigid envelope isn't 44¢ extra like I've been charged in the past. It's 22¢ extra (and there's a stamp in that amount just for that purpose). By knowing this and applying the postage myself, then dropping it into a box, I don't have to have that argument anymore.
• Then buy a sheet each of the small denomination stamps, and whatever you can swing for the higher denominations. $9 will get you 20 each (1 sheet) of the: 1¢, 2¢, 3¢, 4¢, 5¢, 10¢ & 20¢ stamps. There are also 22¢ stamps (great for that extra handling) & 35¢ (domestic post cards, add-on for heavier letter), and so on. If you want to get into vintage stamps, read my "guide" at the end of this post. You can benefit from some of my early mistakes!

---------------------------

*I don't buy anything more expensive than the $2 denomination stamps. Anything that crosses the 13-oz mark qualifies for a discount if you print your own labels, so I do that, even if it's less fun. I stock up on anything I can get that is between 49¢ and $1 - they come in handy when you're putting together the $3.15 or $2.74 rates. 

**AKA Notice 3A.  I have a plastic version and it is very handy. I'm not sure where it came from, though. I don't know how much they cost, but this page says that they are available at Business Mail Entry Offices.

Mix Tape Monday 2: Authenticity

This week's Mixed Tape Monday post took a turn from what I had initially planned. I wanted to share the first song, but when I reviewed it for lyrics, I realized that it spoke to a completely different theme even if it wasn't immediately obvious.

[See the first Mixed Tape Monday post for the background and how to participate if you want to play along! I'm going to do a couple more of these, and if I'm the only player, this will probably become a random, when-I-feel-like-it feature. (No harm, no foul, no pouting.)]

Authenticity is an important topic to me; in fact, it's the theme of my life this year. It's something I have struggled with my entire life and when I turned 50 last summer, I declared that my 50th year would be the year of Mel Being Authentic (technically the 51st, unless the year before we turn one is our 0st year).

Wow. I started writing this post on the weekend and it got LONG and turned into something very deep, so I'm going to take all that deep content and move it to a new post for some time in the future. 

Jann Arden: Good Mother (album: Living Under June)

This song has been deeply important to me for about 20 years, give or take. When I first heard it, my mother was dying, so I think the impact was immediate and obvious. It came on the radio, and I parked my car and cried. Then I bought the CD (may have been a cassette at first - I've had several copies) and listened the shit out of it.

The thing is, my parents, while they loved me, did not give me the message of "be yourself," as the song says. Discussing that kind of thing is probably best left for therapy and not a blog, but I'll just say that there's a reason I struggle with authenticity to this day. When I listen to the song now, I focus on the verses.

The lyrics that speak the strongest to me are in the second verse: "Cardboard masks of all the people I have been, thrown out with all the rusted, tangled, dented, goddamn miseries. You can say I'm hard to hold, but if you knew me..."

I used to wear a lot of masks. Being accepted, being liked, not ever upsetting or inconveniencing anyone... that was what I lived for. And it was a less than ideal existence. So I started throwing away the masks, along with their goddamn miseries. And I was hard to hold, hard to get close to, because, well, no shit. If you're not real, you can't fucking relax.

Cat Stevens: If You Want to Sing Out Sing Out (from Harold and Maude)
The only versions of a soundtrack for Harold and Maude that exist (last I heard) are ones made by fans & some random print available only in Japan. Several years ago, I introduced a friend to this movie on a day one or both of us was blue. (It's a dark comedy with a strong message of authenticity.) She LOVED it. So for her birthday, I put together my version of the soundtrack. I managed to get every song in the movie (had to buy several albums to do it), including some version of the classical pieces. It turned out amazing (I'll post a pic beneath the video).

This song is all about being yourself. I don't think it's "easy," like the lyrics say, but it's definitely possible.

Here's my version of the soundtrack. I was sad to find I only had small, poor quality images, but I think the full-size ones were lost in a hard drive crash, so I suppose I'm lucky to have any at all!

Homemade Marshmallows

I don't really cook, by the normal definition. I do breakfast and I do sweets. Since sweets are not good for me, I don't make them a lot, but sometimes... I just gotta. I've been craving marshmallows for a few weeks and, last weekend, decided to make some. {Update at end}

My recipe is pretty much this one, except that I make a couple substitutions: Butter's Famous Marshmallows. I've tried several different recipes and this has a couple of things going for it, mostly that it's practically fool-proof and doesn't require a candy thermometer. Other than the sticky factor, the hardest thing about making these for me is buttering the plastic wrap. I'm still trying to perfect it - I'd like to get them a little firmer, but otherwise am very happy with this recipe and my changes.

[See Marshmallows, Revisited for some updates and cutting, coating, packaging tips!]

Substitutions/changes

Adding in vanilla bean paste

• I use vanilla bean paste instead of vanilla extract (same measurement, generally). It's great for confections like this: it's a little sweeter, and you get these lovely little flecks of vanilla bean in the marshmallows. I've linked to the brand I like and the actual bottle I buy. Obviously, if you can find it locally (and in smaller bottles), do that. I do not have a lot of options where I live. 
• If I'm making "plain" vanilla marshmallows, I use a little more of the vanilla bean paste (about 1 tsp. more than the 2 Tbs. called for). If I'm making other flavors, I don't add extra.
• If you're using the Knox gelatin in the little envelopes, be aware that the weights vary from packet to packet. The recipe calls for 3 envelopes, but to be on the safe side, I weigh the gelatin before adding it to make sure I have 21 grams.
• I just started using Lyle's Golden Syrup instead of light corn syrup. One bottle like those I linked to makes 2 batches with some left over. (Corn syrup is not the same as the high fructose corn syrup that I avoid like the plague, but I wanted to try to find a substitute anyway. In something like marshmallows, you can't replace the corn syrup with anything that crystallizes, so no honey or simple syrup. You need something known as an "invert sugar," and Golden Syrup is an okay substitute.)
• I use the melted preserves method to flavor a batch, but I measure ¼ c. of syrup after heating and straining, instead of heating that amount of preserves. I use cherry preserves from Bonne Mamon (don't buy them from this link! It's just for reference. Even Wal-mart sells this stuff now for half this amount) - it melts great (not all do). And bonus: I can use the jars for candles. 

Ingredients

Notes

If you want to try making some yourself, you don't need a lot of specialized equipment, but I'd say that a stand mixer is essential, since you need to whip the mixture for at least ten minutes and be pouring boiling syrup at one point while the mixer is running. I use a heavy-bottomed pan to make the syrup in & would recommend a really good pan for that step. Beyond that, you need a glass/pyrex baking pan (or pans). The smaller the pan, the thicker the marshmallow. The 9x9" called for in the recipe would give you really thick marshmallows. I use a 9x13" (I think) pan and cut them smaller. 

The recipe doesn't call it out up front, but you also need unsalted butter (softened, half a stick is plenty) and clear plastic wrap.

Have a pan of HOT, soapy water ready to drop utensils, etc. in as you finish with them. Even if you're careful and don't have any spills, it's still a sticky activity, but as sticky as it is, it all melts away with some hot water.

Just-poured marshmallows. Enlarge to see the vanilla flecks.

I always let my marshmallows sit overnight before cutting (with at least a towel over the plastic wrap, and maybe a flexible cutting board). The next day, I cut and and toss them with confectioner's sugar. I put them all in lidded containers until I can repackage to share with friends. They're good fresh, but (if they last), I prefer them about a week old. 

Unless you have some kind of huge, industrial stand mixer, you cannot double this recipe. You have to make each batch separately.

In case you were wondering, traditional homemade marshmallows are not vegetarian. They contain gelatin. I'm sure there are alternatives, but I've never researched or experimented with alternatives. Update: Check out this post on a retired blog, that offers a free PDF download of a cookbook called Vegan Marshmallows Gone Wild! I have downloaded a copy for future reference.

Cherry Marshmallows, ready to coat & cut

Small packages for sharing with friends.

Update: The marshmallows shown here were made last weekend. Last night, I attempted an experiment and made/poured a batch of RedHots (cinnamon) and OMG. As soon as I can, I'll do a follow-up post with my modifications (upped the gelatin content slightly (4 g) and cooked the syrup long). I took many pictures the cutting and coating process and will focus on that for the most part.

5 Fandom Friday: OTPs

First off, I had to Google "OTP." Apparently, I've been doing fandom all wrong, because I don't know all of the initializations. Anyway, OTP = One True Pair (characters who belong together). Now, I don't know if this means the characters ended up together like they should, or if they just belonged together. I'm going with the latter, because I don't know if I could do five with the former.

1 Malcom & Inara (Firefly). It would be a nightmare, yeah, yeah, I know. But the heat! If they could turn off their pride, they might be good for each other.

2 Samwise & Rosie (Lord of the Rings). I'm still a little annoyed that the LoTR movies didn't keep to the part of the story where Sam & Rosie moved in with Bilbo and were a family all together, with all the kids, etc.

3 & 4 Neville & Luna, Harry & Ginny (Harry Potter). In the books, Neville and Luna do not get together, but they manage a moment in the 8th movie. Doesn't matter. They were two of my favorite characters and I had high hopes for them. Harry and Ginny did end up together, and it was good.

5 Scarecrow and Mrs. King as probably my first "shipper" experience. I rooted hard for those two to get together, but when it happened, it actually killed the show (I'm sure behind the scenes stuff had as much an impact as writing, but if the show had ended with the wedding, it might have been okay.) They had to be on the list because...first.