Friday, August 26, 2011

Chalkboard Paint and Cranberries

If you read my recent post you know I parted with a bunch of stuff at two recent garage sales.

I put this metal tray out for the sale but during pricing it was granted a reprieve.  At that moment I had an idea for how I could use it, and it was tucked away...safe from eager buyers.
I decided it would be great as a magnet board.  I could display snapshots, or use it to hold tickets or invitations to upcoming events.
I wanted to paint a border on the lip and that required some planning and measuring.  I started to paint my first idea....didn't like how it looked....eliminated the idea of letting the white show....remeasured and marked off the new pattern.......and started painting again.

 This one I liked better so I completed the border in geranium and black
The black I used is actually chalkboard paint.  And that is what I used to paint the body of the tray as well.

I had the little circular magnets and I found some silver buttons that did not have to be glued onto the magnet.  The magnet itself is stronger than any glue and I can switch them out at any time.


 The tray can be used in a variety of ways.

Even the magnet caps can be switched out.

I thought it would be fun to post a recipe that I'm serving to friends.  Let them get a preview of what will be in front of them when they are seated.


And, the simplest idea of all!  Use it as a tray.



PS:  The cranberry salsa is pretty spectacular but I'm a fan of cranberries.  If you are too, check out the recipe.  (Yes, I keep a few bags in the freezer so I'm prepared when the craving strikes.)

Cranberry Salsa
Ingredients:
12 ounce bag cranberries
4 Tbsp. fresh cilantro chopped
1/3 cup lime juice
1/2 teasp. salt
1/4 teasp. pepper
2 minced jalapeno peppers, minced
2 Tbsp. grated onion
1/2 cup sugar

Begin by blanching the cranberries.  This only takes a few minutes.  When they begin to pop and split open, remove from heat and drain in a colander.  Place them in a blender.

Add the fresh cilantro, lime juice, salt and pepper.


Add minced jalapeno peppers,grated onion and sugar.

Blend.  Put in container and chill.

Serve on crackers with cream cheese.


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