Etsy Updates

I know I usually write about food and cooking, but I have been excited about some crafty things lately. To give a brief update on the topic of food, I made another batch of pizza dough, doubling it this time. Half went to a chicken basil calzone recipe which my husband Jack tried out, and the other half went into the freezer for a future pizza - maybe this weekend. If it's good, I'll be sure to write about it. In the meantime, here is a picture of a crocheted pizza from skymagenta.

Some of you know that I have been making beaded jewelry and selling it on an online marketplace called etsy. This is a site that specializes in handmade and vintage items. It's a community that I enjoy being a part of and love to support through my purchases. It's like going to an art/craft/antique show anytime you like - what could be better?

I am almost ready to post a new necklace and I thought I would show it here first just for fun. Terrariums are really popular on etsy right now and that was my inspiration.
I found some fuzzy green beads that I couldn't resist buying. A woodland theme emerged from there. The necklace is about 38" long. I need to make a shorter version with a little gnome pendant. Ha!

I need to play around with the mushrooms a little more before I'm ready to list it in our shop, StasiaTart. I share the shop with my friend Heather, she has some amazing vintage inspired pieces. Here is a link to our wares on etsy.

I guess my cat was feeling a little neglected during the "photo shoot".

Yesterday something very exciting happened, One of my pieces was on the front page of etsy! I have a cropped picture of what the featured sellers section on the front page looked like. My avocado green necklace is in the first column, third row down. This really helped improve the traffic to our shop. Yesterday we received 279 visits, many from other countries including Israel, Finland, Russia, Latvia, Argentina, Kenya and more. A tool called google analytics provides this fascinating information for us. I have much to learn about how to use it.





In other crafty news, I am learning to knit. I tried very hard to resist learning a new hobby, but failed. Do I really have time for another hobby? I guess I'm about to find out. With a little help from friends, I have picked up some needles and inexpensive yarn and brought a little more fiber into my life. Thank you to Becky for lending me "Vogue Knitting: Quick Reference" and thanks to Kathryn for introducing me to your amazing knitting aunt and her fabulous craft night. Oh and you also introduced me to www.ravelry.com Thank you!

I am about to start a scarf, wish me luck on this next adventure...

Fermentation Facination

Sometime last week (last week was a blur), I made a yeast bread. It was a pizza dough so there wasn't a dramatic rise in the oven, but I did have to allow it to rise in a covered bowl a few times before it was ready. Oh yes, I put in my time. Mixing, kneading, allowing it to rise for 90 to 120 minutes, kneading again, and finally allowing it to rise for 45 minutes takes some planning! I loved the thought of working with something that is alive; I feed it, and eventually it will feed me. It's amazing how much the dough changes physically, becoming more elastic as I knead it, then softening up as it's left to rise. I made the dough one night while Jack cooked dinner and we used the dough for calzones the next night. They were quite yummy, I must say. I think it was the cheese and broccoli mixture - and the homemade bread. I'll post the pizza dough recipe first:

Pizza Dough

* Recipe by Johanne Killeen and George Germon from Food & Wine

* ACTIVE: 25 MIN
* TOTAL TIME: 2 HRS 45 MIN
* SERVINGS: Makes enough for six 8-inch pizzas

Ingredients

1. 1 envelope active dry yeast
2. 1 cup warm water
3. Pinch of sugar
4. 2 1/4 teaspoons kosher salt
5. 3 tablespoons whole wheat flour
6. Extra-virgin olive oil
7. 2 1/2 to 3 cups unbleached all-purpose flour

Directions

1. In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Stir in the salt, whole wheat flour and 1 tablespoon of olive oil. Gradually add 2 cups of the all-purpose flour, stirring with a wooden spoon until the dough is fairly stiff. Turn the dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and no longer tacky, 5 to 6 minutes.
2. Transfer the dough to a lightly oiled bowl and brush the surface with olive oil. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1 1/2 to 2 hours.
3. Punch down the dough and knead it lightly, then return it to the bowl. Cover the bowl and let the dough rise again until doubled in bulk, about 45 minutes. Punch down the dough again and use or refrigerate.

Make Ahead

The Pizza Dough can be refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before using.

I really should have made more and thrown a portion in the freezer. I know for next time. So go make some pizza, or maybe a batch calzones.

Corn and Broccoli Calzones
From EatingWell Magazine July/August 2007

Makes 6 calzones

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears; see Tip)
1 cup shredded part-skim mozzarella cheese
2/3 cup part-skim ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
All-purpose flour for dusting
20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen
2 teaspoons canola oil

1. Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
3. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.

My friend Ben is currently reading Wild Fermentation and I am excited to see how he likes it. I would love to learn more about fermentation. I need to read up on beer too, but that is another post...


I didn't take a picture of my calzones, but no matter, I will simply share two of my favorite food related items on etsy: The colorful cards by TommyMamma featuring everyone's favorite kitchen tool can be found by clicking here.


Perhaps you prefer a smaller version of the mixer. CupCakeTree makes the cutest stamps, click here to see were you can buy this hand mixer stamp and if you roam around her shop, you'll find other wonderful kitchen item stamps too.

Now this is not related to food, but I found a fun give-a-way on another blog. All you have to do is leave a comment to be entered in a drawing for a handmade clutch purse. The drawing will be on Friday, the 27th and there are only 3 entries so far. That's good odds! Click here to check it out. The author of the blog has an etsy shop with handmade bags.

Whew! That's all I've got for now - thanks for reading!