Embroidery, Food, Garden

New & In Season

Are you expecting a farm to table like post listing all the veggies that are in season during the month of January? Well, while this isn’t exactly what this post is, I’m certainly playing off of it though. As you know, I love vegetables. I love growing them, cooking with them, and most definitely, eating them!

As part of my goal for 2021, I wanted to have my embroidery reflect my love of produce and my embroidery skills. With that being said, here are the first of many new mini veggie hoops I will be introducing to the shop. First to be released are beets and broccoli!

And, yes… beets and broccoli are in season this month. I will be releasing new vegetable embroidery as the veggies are in season. Next on the list are radishes and kale. A little bit more about these is that they are three inch hoops, which are on the smaller than I typically do, but I wanted to allow for focus on the intricacy of stitching while keeping the cost down. Visit the shop and fill up your cart with beets, broccoli, and an “Eat Your Veggies” Towel.

Is there a fruit or veggie that you’d like to have an embroidery hoop of? Let me know and I’ll get stitching!

custom, Embroidery, Updates

Happy New Year (SALE) ALL Month Long

Well, in all honesty, I had this blog post written a couple of days ago but got completely distracted by the news. That being said, Happy New Year! I know it’s been a minute since my last post, but let me tell you! I have been stitching away since Black Friday. Thank you to everyone that put in custom orders and helped a humble little maker like me make it through the holiday season. I’ve been able to spend the first few days of 2021 resting and planning for this year, no matter what it brings!

I thought I’d start this year off a little differently… with a sale! I am doing yet another special on custom embroidery orders since the Black Friday Sale was such a hit! So, any custom embroidery order deposit that is made in the month of January will receive 10% off of their final purchase.

Here are some examples of past work. Let’s get creative whether you want a wall piece, apron, towel, handmade pillow, or something else… I’m ready to design and create.

How It Works

  1. Start thinking about your custom order whether it’s a towel, wall art, pillow, etc. 
  2. If you have questions, email me
  3. Make a deposit on your custom order here.
  4. Wait for me to contact you to begin the process of designing your custom order. 
  5. I will stitch, stitch, stitch!
  6. Upon the completion of your special creation, I will send you an invoice for the final product and you’ll receive 10% off of the final order. 

I’m looking forward to stitching up your custom embroidery soon!

custom, Embroidery, Updates

Black Friday Special All Week Long!

Here we are…Thanksgiving week! I’ve got my to-do list of cooking tasks ready to go and I cannot wait for the feasting, relaxing, and pecan pie. I’ve been making a point to reflect on all of the things I’m thankful for this year, despite the nuttiness of 2020.

I’m incredibly grateful for all of you that continue to read my blog, like my social media posts, and continue to support my small business. To show my gratitude, I’m hosting a Black Friday Special that is running all week long. All those that place a custom embroidery order this week will receive 15% off of their final purchase.

I’ve never hosted a special like this! It’s exciting! Check out some examples of custom work I’ve done in the past and read on for more details!

How It Works

  1. Start thinking about your custom order whether it’s a towel, wall art, pillow, etc. 
  2. If you have questions, email me
  3. Make a deposit on your custom order here.
  4. Wait for me to contact you to begin the process of designing your custom order. 
  5. I will stitch, stitch, stitch!
  6. Upon the completion of your special creation, I will send you an invoice for the final product and you’ll receive 15% off of the final order. 

I’m looking forward to stitching up your custom embroidery soon!

Updates

A Sigh of Relief

I had originally written this blog post while the election results were being tallied with a simple, perhaps lame title of, “How are you holding up?” It was really all I could think of given the suspense of the fluctuating numbers and time at a standstill. I know I had been more than just a little bit of a wreck for a week and I can only assume that y’all were too. The results have been decided and no matter what team you were rooting for, we now know and that’s what matters.

I’ve been a little quiet on the blog for the last couple of months. While part of me feels guilt and the need to profusely apologize, giving you reason after reason why I haven’t been blogging twice a week. The fact of the matter is, I’m pretty sure you understand. 2020 is crazy and we all have to stay sane. For the first time in months, I finally feel like I have room to breathe a little, even if it is a sigh of relief.

With working a job from home, refinishing furniture nonstop, starting a homestead, raising chickens, cooking, cleaning, laundry, actually sleeping, voting, etc. sometimes something has to give. I’m still here… I’m still being creative and more. In fact, as part of my completing unfinished projects plan at the beginning of the summer, I’ve been tackling a studio of ragged furniture that I’ve had in my shop for years. (More on that later.)

I’ve also been updating the online shop slowly but surely for the holiday season. Please, keep an eye on the blog for refinished furniture coming out at a steal of a price. I’ll be working on some new healthy recipes because let’s face it, I’m sure we’ve all been stress eating a little more, or is it just me?

All this to say, I’m back to blogging at a reasonable rate… and if I miss a week, I’ll see you the next week. I’m saying all of this so that I remember not to beat myself up for not being Super Woman during a pandemic and the election season. I hope you’re well, healthy, coping the best you can, and staying sane. If there is something you want to see on the blog, please, please, please… reach out and say hello! I’d love to hear from you.

XOXO

Laura Lee

DIY, Fermenting, Food, Recipes, Updates

Fermentation Friday

I think it’s been a whirlwind of a week, just the last few days even. As you may have read on my last blog post or the made by laura lee newsletter, I am suspending food production for the next few weeks.  For the time being, I will not be experimenting with fermented foods either.

It breaks my heart.  Really.  Why am I not experimenting as well as not selling?

I feel like holding off is the best-case scenario on selling jams, jellies, and sauerkrauts are the safest thing possible.  Despite being clean and sanitary beyond normal expectations, I’m a small business and I want to do what’s best for my customers, my own health, and the bigger picture. As far as playing with fermented foods, it’s too dang hard to get my hands on large amounts of produce to ferment.  The stores have been baren and farmers’ markets canceled.

So, let’s take a moment to celebrate all the beautiful and delicious veggies that I have been able to transform into probiotic filled food! Sauerkrauts, kimchis, and ginger, oh my! Below is the list with links you can revisit.  Thank you so much for your interest in this and I’m looking forward to when I can get back to it!  Until then… what should the next Friday blog be? I like this whole themed thing!

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

It’s my favorite day of the week, Fermentation Friday. Seriously, I can’t tell you how much I look forward to sharing the most recent fermented creation I’ve made. Seeing as I love kimchi, I decided to go with a green bean kimchi.  The recipe is based on Kirsten Shockey’s from her Fiery Ferments book.  I’ve altered it slightly, and think I will continue to do so as I tweak the recipe to my liking. Mainly, concentrating on making it spicier as this was particularly mild.

Green Bean Kimchi

  • 1 pound green beans, chopped into 1″ sections
  • 1 bunch green onions, chopped into 1/4 inch pieces
  • 7 cloves of garlic, minced
  • 4 TBSP fresh ginger, minced
  • 2 TBSP fish sauce (or soy sauce for vegan/vegetarian)
  • 1 pound red jalapenos, coarsely chopped and deseeded
  • 1.5 teaspoons sea salt
  • 1/2 TBSP red chili flakes (optional)
  1. In a large mixing bowl, combine green beans, green onions, garlic, garlic, and salt
  2. Place jalapenos in a blender, blend until a puree or paste
  3. Add pepper mash to green bean mixture
  4. Add in fish sauce to the pepper green bean mixture and mix well
  5. Transfer all items to a quart-sized mason jar.  Pack contents down to be submerged in the brine
  6. Let sit in a cool, dark place for 10-14 days. Check daily to make sure there are no air bubbles and resubmerge green beans in the brine, as necessary.

Note: if you’re wary of anything spicy, do not fear.  The brilliant red is deceiving.  This is mild in flavor. In fact, it tastes like a sour pickle. 

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

Good morning, my apologies for posting a little later than normal, I’ve been pretty busy this morning trying to raise money for ATX Kids Club, a local nonprofit that promotes education through adventure-based learning. Today is the I Live Here I Give Here Amplify Austin Day, which is the largest day of giving here in Austin, TX.  If you’re feeling so inclined, by all means, feel free to donate here.  No amount is too small.

Now, let’s get down to fermented business…

The day has finally come and I am over the moon to share with you that my first batch of kimchi was a success! Not only a success but the best batch of fermented goodness I’ve made thus far.  In fact, I think I’ve eaten a third of it already, with a little help of course.  I will most definitely be making another batch of this soon in a matter of days.

Kimchi

  • 2 heads of Napa Cabbage, quartered and chopped in 2″ pieces
  • 2 bunches green onions/scallions, chopped into 1/2″ pieces
  • 1-2 daikon radish, shredded
  • 5 tablespoons ginger, minced
  • 6 cloves garlic, minced
  • 3 tablespoons of sea salt
  • 3 tablespoons sugar
  • 6 tablespoons fish sauce (if vegan or vegetarian, just use water and replace with an extra tablespoon of sea salt)
  • 10 tablespoons Korean red pepper flakes (gochugaru)
  1. After chopping cabbage, mix with sea salt to let sweat while prepping all other ingredients.
  2. In a large bowl, then mix all other ingredients and transfer to fermentation crock.
  3. Press mixture down and place weights on top.
  4. Set in a cool, dark place for 1-5 days.  (I did the full 5 days)
  5. Make sure to check and turn the kimchi daily with clean hands or utensils.

Note: if you’re wary of anything spicy, do not fear.  The brilliant red is deceiving.  This is mild in flavor with no zing at all. 

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

I’ve been on a ginger kick lately.  It could be the cold weather and fighting this cold. Personally, I think it’s the awesome flavor.  You can’t beat the sweet, earthy, and spicy flavor of ginger. While slightly labor intensive, this recipe for fermented ginger is super easy.  Peeling and slicing the ginger is the hardest part. Once it’s ready, this fermented ginger is great in stir-fries or steamed rice, and definitely perfect for sushi.

Fermented Ginger

  • 1 pound of ginger, peeled and sliced
  • 1 teaspoon sea salt
  1. Slice ginger as thin as thin possible.
  2. In a large bowl, mix the sliced ginger and salt, tossing to make sure every piece is covered.
  3. Transfer salt ginger mixture to jar.
  4. Use a ziplock bag filled with water to weigh down and cover ginger salt mixture.
  5. Set in a cool, dark place for 7-14 days.  (I always go with ten).
  6. Make sure to check on ginger and make sure that it stays submerged in brine.  You may have to push down.

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

Well, I’ve admittedly been a little quiet here on the blog front.  My apologies.  I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold.  I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.

Note: I made and handled this batch prior to being sick.

This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.

Turmeric Carrot Kraut

  • 1 head of green cabbage, cored & thinly sliced
  • 2 pounds of carrots, shredded
  • 4-6 pieces of turmeric roughly 2-3 inches long, grated
  • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded carrots and turmeric making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

It is that time again!  Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts.  I’m so grateful.  I’m thoroughly enjoying the recipe experimentation.  More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!

This recipe was totally made up. I’m definitely loving it.  Earthy and sweet, with a little bit of bite from all the ginger.

IMG_3231The Purple Darling

        • 2 heads of purple cabbage, cored & thinly sliced
        • 4 medium sized beets, shredded
        • 2 pieces of ginger roughly 2-3 inches long, grated
        • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded beets and ginger making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.