Veronica Julep

Witch’s Besom Broom How To

I love October. It’s my very favorite month. Everything that goes with it. The taste. The smells. The leaves changing color. It’s all so wonderful. Last weekend we put away the yard for the year. In my house this is a very important family tradition. When we are finished it’s always apple pie (recipe here https://www.veronicajulep.com/classic-homemade-scratch-apple-pie/ ). As I was collecting fallen sticks it occurred to me I’ve never made a broom.

Read on

 

Besom brooms are traditionally an old British custom made with pieces of their local indigenous trees hazelwood, asch and birch seem to be the most used (from my research). When the practice was more common it was also popular to tie flowers like heather or herbs into the bunch for scent and luck. Most of the best things in life come locally. It’s one of the best things about living in New England. You are never far from nature or a farm. My broom is made from maple and pine.

For my broom I will be using the sticks in my backyard. First step is collecting. I gathered about 25 small diameter sticks. Between 20 and 30 will work. As you can see we have fairly substantial stick pile so, I had choices.

If you don’t have a yard or fancy stick pile this is the perfect time to go for a walk in the woods. It’s very important to keep your eyes peeled for the actual broomstick. You’ll know it when you see it. It will be just the right size and length and shape. Trust your eyes. Mine is just a hair shy of 2 1/2 feet long. Exact precise measurements will take away from the real charm of this craft, just get close. That will really make it yours.

The best plan with this is to head outside with a towel. I grabbed a dish towel that I use for craft clean up. Nothing fancy. Just something to place the sticks on top of for easy transport.

The first thing is to hold a few sticks up next to the handle. Look for the one with the perfect visual length. This will be your guide stick. Mine measures 20 inches. This way you’ll have an easy time making sure they’re all about the same size. It will save you a lot of work later and that way when it’s time for assembly things will be well set up. Good prep is key. Make sure the bristles all are not perfectly straight and exactly the same length just close.When you are choosing sticks clean them up as you go. Take the small branches off the main sticks. This will make your broom come together rather than turn into a tangled mess.

As with pretty much all my craft projects I use my go to scissors. They were Christmas present from DB a couple years ago they are Leatherman Raptors. Originally made for paramedics so, when they hop on the scene they are ready to cut seat belts or break through car windows. They’re pretty serious. I like them because they can basically cut through anything and the grip is really good, big and substantial so you’re not having them slip around on you while you’re trying to make cuts.

This photo is my broom handle being groomed. Just a few simple cuts.

My pile of sticks (bristles). About 25 and all the same length.

The towel in action for the easy commute to my work area.

These are the things you will need. On the left is my broomstick measuring approximately 2 1/2 feet. My magic scissors. Twine. I used conventional cotton kitchen twine. Since it’s generally use for trusting chickens I figured it’s perfect for the job. A white candle and matches to light it. Nothing fancy. Just things I had around the house.


Once everything is gathered dig through your broom bristle pile and pick out the sticks that are the very thickest. Set everything else aside. Cut a 15 inch piece of twine.

Lay down the twine. 3 inches then place the first big stick.

Wrap the twine over.

Then around.

Place the next stick about 2 1/2 inches over from the now wrapped stick and do the same. Then the third sick and so on and so forth until all of them are wrapped. Like so.

Pull slightly tight. Place the broom stick handle in the middle on top of the bristles. 1 foot deep past the twine line. So only 21 inches of the handle sticks out. Putting this much of the handle inside the broom makes it very sturdy.


The next step is to tie it as tight as you can. Wiggle and pull the string so it will get as tight as possible. Double knot. This is the base of the bristles so it needs to be very strong and very tight.

Place on craft mat for ease of cleanup then, cut the strings. This will alleviate some of the underneath bulk and give a tighter grip on the broom stick.

Next light the candle and drip wax all over all of the twine. This will seal and secure it. Start with the knot first.


Go all the way around over the twine and let cool while you are assembling the next step.

Gather about 1/2 of the sticks you have in the set aside pile.

Divide into fourths.

Cut 7 inches of twine and tie each quarter.

Now cut 15 inches of twine and lay out on your mat. Place the first bunch in the middle of your craft mat. Then place broom on top of that centered. Lining up the twine.

Place two more bunches, one on each side of the establishing broomstick.

Put the last one on top and tighten. Before tying off it might make sure to adjust one or all of the new bunches so they are together in a broom-like shape. The shape of the sticks and how they lay together really make this project. Wrap around the twine as tight as you can and give one final pull. Then tie it off with a double knot.

It will look like this.


Next, wax the twine as before. This time some of the wax will drop through the cracks and make the inside wax warm again so it’s good after this step to leave it for a minute to cool down. Otherwise the sticks might shift.


Take the rest of the sticks you have set aside, dividing the four and tie as before but the twine binding these (being the more outside sections) need to be waxed for tightness.

Cut another section of cut another 15 inch section of the twine place. Place on your craft mat.This next part is similar to the other procedure except we are going to place these for in between the last four. Imagine the bundles the four cardinal directions. The first four are north, south, east and west. This new four need to be placed between then at northeast, southeast, southwest and northwest. They go right in that gap I’m pointing out. Then wrap the twine around crisscross a couple times and tie as tight as possible.


Next cut a 12 foot piece of twine and fold it into quarters. This is our outermost top layer. Wrap this crisscross around over all of the previous layers of twine then tie as absolutely tight as you can. Yank, pull, then pull tighter to get the outside of the broom together.

Next is a double layer of wax. The first one I put on super thick and let it sit for 5 minutes then went over it again with a second thick layer to make sure it’s secure.

Classic Homemade Scratch Apple Pie

There’s something about the crisp autumn air and the smell of turning leaves that just makes me crave apple pie. When I was a little kid my mom, siblings and I would always go spend a day every autumn picking what seemed like hundreds of apples. Then we’d go home and help my mom make her delicious apple pie. Such great memories.

Read on

 

Now I am older and a mother and being October, it is that time of the season. Traditions are so important. They remind you of where you came from and who you are. I’ve also adjusted my mother’s recipe ever so slightly to add my touch to this family favorite. I made it mine enough that a few years ago I took the blue ribbon in the Maine Audubon Apple Festival Apple Pie Contest with this.

The key to this recipe are the freshest apples you can get. This is the beauty of autumn. They are everywhere. I’ll be using a little more than half a bag of orchard fresh apples. Macintosh are the best and I add two softball size honey crisps to add texture and sweeten the flavor of the pie.

I love baking and I love apple pie. However, I am not the biggest fan of actually peeling and dicing the apples. So this wonderful apple peeler-slicer-corer is really my lifesaver and more importantly a big timesaver.

It’s a beautiful machine and I would definitely suggest purchasing one. It makes life so much easier.

It has a suction cup with arm on the bottom but, I am kind of rough on mine. For me I just push down really hard with my other hand to hold it still.

If this lovely contraption gets too jostled when doing it’s thing the pieces move about when you’re cutting-peeling-coring then the slices aren’t really cut-peeled-cored the way they need to be. That being said, you definitely do not want perfect slices. It’s better to have different size pieces so they can cook at different subtly different rates which will give the pie better slight crunch and flavor.

Like these. No two are the same.

Cutting the pieces will take awhile. Add a little citrus juice per layer to keep from browning. Most people prefer lemon juice but I’ve found lime is best especially with the sweet being added next. Their flavors play off each other really well. It’s the details that make the difference.

I’ve filled my general go to mixing bowl for whatever I’m cooking with these beautiful apple pieces. It is on purpose the almost exact diameter of my pie plate. That detail makes it easier to see the amount prepared for the pie.

Preheat oven to 400. Now the dry ingredients. The co-champs in this recipe.

First add 2 tablespoons of flour to get the juices moving.

Next 1/2 cup of brown sugar.

Then, the 1/2 cup white granulated sugar. I always add the brown first. The white shifts around more easily so, mixing will be smoother at the end.

Next the 3/4 teaspoon of cinnamon. Isn’t the container cute? I found this old Durkee’s ground cinnamon container at an antique store and I just love it. It is just like the one we had in the cupboard growing up. So cute. Especially that logo.

1 dash of nutmeg. No more, no less. Too much, too earthy. Not enough, bland pie. No one wants a bland pie.

Pink salt to round it out. 1 good pinch to be exact.

There you have it.

Now mix. I like to start with a fork to help guide the dry ingredients into the mix. Then, I use the best two tools I have. My hands. You’ll know it is mixed enough when their is an almost syrup at the bottom of the bowl.

 

Next the pie crust. I am using store bought for this pie. I have yet to make a crust that is better than the ones I can buy in a grocery store… yet.

Make sure you roll out the crust a little before lining the bottom of the pie. It’s been cold and rolled up. This will help it breathe a little better and crisp up more in the oven.

Add filling. Make sure you get every juicy drop.

Now take a moment to decorate the top of your crust. A real one. We eat with our eyes first. Also, this will give you a moment to give it your signature to really make it your own. Really yours. For me it’s usually the little pigs.

Top pie filling with about 2 tablespoons of butter. Just eye ball it. There is nothing wrong with a little too much.

Cut into little chunks and drop all over the filling. Then, top with top crust as centered as possible.

Secure the top with fork squishes.

Cut the excess crust off.

Then save the extra dough. It’s edible play dough for the little ones. We used to make pie crust cookies with the roller and cookie cutters. Just add cinnamon sugar and cook for 8 minutes at 400 degrees. So tasty. So fun.

Next we need to make a simple egg wash. I use 1 large egg and a big splash of milk.

Paint the top with the wash.

Use the egg wash like glue. Paint the back of what ever cut outs and place about the pie. Your style.

For extra shine sprinkle with white granulated sugar. It’s that really special touch that makes it well, extra special.

Right before it goes into the oven wrap the edges lightly with aluminum foil. I spoke more in depth about this technique in the first pie recipe i blogged. Here is the link for more details.

https://www.veronicajulep.com/late-summer-cherry-rhubarb-pie/

Bake for 30 minutes. Remove the foil. Bake for 20-23 more minutes. You will know it is ready because it will be golden brown and bubbling like this.

Like this. I love pie. The deep brown of the crust. That lovely smell.

My first slice.

My second with vanilla ice cream. What would pie be without it’s best friend a la mode? Enjoy and always remember whatever you are doing make it your own.

Recipe
  • 1/2 orchard bag macintosh apples (sliced and diced about the same size but, not exact)
  • 2 Big honey crisps apples (sliced and diced about the same size but, not exact)
  • 1 couple of splashes of key lime juice
  • 1 oven preheated to 400 degrees
  • 1 tablespoon All Purpose Flour
  • 1/2 cup light brown sugar
  • 1/2 white granulated sugar
  • 3/4 teaspoon cinnamon
  • 1 dash of nutmeg
  • 1 pinch of pink salt
  • 2 heaping tablespoons of butter
  • 1 top pie crust
  • 1 bottom pie crust
  • 1 large egg
  • 1 splash of milk

Adorable Halloween Cloth Pumpkins

October is my favorite month of the year. I love Halloween. Making all the yummy treats, costumes AND the decorations. The brisk air. The leaves starting to change color. Sweater weather. I really could not get any better?

Read on

 

A big part of what I love about October is making fall related crafts. These pumpkins are very simple, very quick and very easy. There is a good chance you actually have all the pieces you need just lying around the house. One of the nice things about this craft it is it is not very expensive but, makes a big impact.

First step is to gather the supplies. I always grab the fabric first for this to make sure I have enough. You can use any fabric you want but my preference is super bulky funky fabric. Like furry or something else with a bold texture. The thicker fabric just makes them turn out cooler. I picked some from my collection and had a great time at the fabric store to find the other ones.

You’ll also need to gather some sticks. I grabbed ones that were just lying about the yard. I prefer thicker ones but it all depends on the size your pumpkins come out. It’s good to have a variety. Different fabrics look better with different thicknesses irrelevant of size of pumpkin.

You also need to make sure you have something to cut them with. These are my favorite scissor. They are Leatherman Raptors. DB got them for me for Christmas a couple years ago. They fold which is a great novelty and come with a belt holster. They are actually made by Leatherman for paramedics so they are super sharp, have a seatbelt cutter and a little pokey thing that breaks glass. I love that they are a multi tool. There is so many things you can do with them that my children call them the Magic Scissors.

The next thing you need is templates. The easiest template comes from your kitchen cupboard. You already have it. Plates. Grab a few different sizes to make them more interesting.

The next thing you need is a water erasable pen or some chalk. I prefer the water erasable pen. The one I use is this one. The color is bright enough that there will be no question where the cutline is. It can be challenging with thicker and more textured fabrics. In a pinch caulk works that’s what my mother used, That’s what my grandmother used and I’m sure her grandmother used but the water erasable pen just works better especially if your fabrics white.

The last thing you need is stuffing. I prefer using just regular stuffing. Nothing fancy is needed. What I happen to have on hand is poly. It keeps its’ shape super well under different temperature conditions and is very squish able (so necessary for this project).
… And a needle and thread. The color of the thread doesn’t have to perfectly match the pumpkin it’ll be tucked away so you won’t be able to see it either way.
To begin roll and flatten the cloth out (if wrinkled iron). I always start in one corner and go from there that way you can optimize class for your project.

Trace the plate with your water erasable pen.

Cut out the circle (preferably with your equivalent of magic scissors) then, begin sewing.


Thread the needle with enough thread to go around what will look like 2/3rds of it’s way around. After you thread your needle pick a spot and go all the way in keeping in mind that the less even stitches the better. If the pumpkin is too even it will look artificial and strange.

Sharpie for scale of stitch evenness. Just go for it.

This far in is the best place to remove the water erasable pen. Use a damp cloth‘s to gently pat where the line is. I left mine so it would be easier to see what I was doing in the final stages of sewing with white on white.

Stuff the pumpkin and pull the thread tight.


To finish so an X on the top gathering as tight as possible then tie off the stitch and cut the thread as close to the quick as you can.

Squeeze gently a few times to even out the stuffing.


I like waiting till the end to decide what thickness my stem should be because I don’t know exactly how the pumpkins going to look until the end.


For this one I want kind of a thick one so i’m going to pick the perfect knot on the stick then, take my magic scissors and cut.


Last step I  poke a little hole with my finger where the stitch was trussed at the end and insert the stem.


Voila. Fancy pumpkin. Enjoy.

These are so fun and easy to make I went and made some from a few other different fabrics. It’s a tossup whether the green fur or the white one is my favorite but, I can’t say enough about how much I love this project.


Did you have fun making this craft? Post your photos. Leave a comment. I love feedback. Tell me what you think.

Enjoy. Life is too short.

Easy Taco Seasoning Recipe

Today is National Taco Day. This is a big holiday in my house. There isn’t much in the world that my family loves more than tacos. It’s one of those great go to meals that everyone likes and is always excited to eat. It’s nice having a few of those smiles-all-around recipes especially when it’s a simple to make one. I mean really, who doesn’t love tacos?

Read on

 

The easiest way to make this is in a mason jar plain and simple. I always use them when I am making rubs and seasonings to get the perfect blend.

First add 1 tablespoon of cumin.

Next is a 3/4 a teaspoon of chili powder well… for sensitive tongues. My littlest is not so big on spicy food so I use this small amount when I make tacos but I can say if you like spicy double this amount to 1 1/2 teaspoons of chili powder it really adds that extra oh so delicious burn. The good kind that shines through the sour cream.

1/4 teaspoon of garlic powder.

1/2 teaspoon of onion powder to add perfect sweetness to the savory.


Then 1/2 teaspoon of paprika. It’s the kinder, gentler pepper powder of the pepper powder world. Growing up my Grandma C would tell us cousins that paprika was magic powder. If she sprinkled it on anything it would make it special and automatically taste good. It worked on them so I add a little of it to recipes just in case. In this one though it’s necessary to balance out the flavors.

Then the pink salt.

Voila.

Add cover and shake until everything is really well mixed. The goal is to get a lot of air in there between the granules for easier blending.

Next, the meat. In my house we prefer beef. This should be made with no less fat than 85/15. If beef is not your preference turkey or tofu make great substitutions. Use the same amount of protein as listed in the recipe below. Make sure, however, if you are using turkey or tofu to crumble it the same way I do but, add two tablespoons of oil in the pan to get a good crust and to ensure it won’t dry out.  I start by preheating the pan to little higher than medium then crumbling in little pieces around the pan.

You can do this with a fork or a spatula but, the bigger chunks you get this way makes the tacos so much better. Takes an extra minute but, so worth it.

Once the beef starts to brown on one side stir every couple minutes to brown all sides. Saute until it looks about this color. Drain some of the fat then sprinkle the seasoning all around the pan. Stir for ! minute.

Measure out 1/2 cup of broth. I like chicken broth for this recipe. Using chicken broth with the beef just adds to the depth of the riches of the flavor. Real unctuousness.

Pour into the broth into the jar the taco mix was in,  recover and shake-a shake-a to get the last little granules out of the corners and set aside.

Next move the beef  to the side and place 1 clove of minced garlic in the middle and let that cook through. It doesn’t take more than a minute or two. Stir it into the meat.

Add a teaspoon of flour. Stir well and let cook for one minute.

Add broth then bring to a boil.

When it starts to boil and look like this give a quick stir and  remove from heat.

Supper is ready.

My house is a soft flour tortilla, shredded cheese, iceberg lettuce, extra tomato and little bit of sour cream. But make it however you so desire. That’s part of the beauty of tacos everyone gets to eat them exactly how they want.

The recipe*

A little over a pound of ground beef 85 or turkey or tofu (your call)
1 tablespoon of cumin
3/4 to 1 1/2 teaspoons of chili powder
1/2 teaspoon of onion powder
1/4 teaspoon garlic powder
1/2 teaspoon of paprika
1/4 teaspoon of salt
One clove of minced garlic
Half a cup of chicken or you’re so desired broth

 

*I buy all my spices in the bulk section and in small amounts. That way I can get the freshest spices in the market.

Thank you

And

Thank you
Happy taco day! Enjoy!

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