Hula Hoop Rug

Love this one!!! Much easier and more fun! Will try this for sure!


What does it take to transform a pile of old T-shirts into spectacular works of woven art? Just a spare hula hoop or embroidery hoop and the techniques we’ll show you here. The oversize looms and easy-to-use loops of T-shirt fabric make these projects particularly appealing to beginning weavers. Learn the basic hoop weaving technique by crafting a colorful accent rug to brighten up a room. And if you want to take the weaving a little further, check out our basket and chair pad weaves

Before you begin, some terms you need to know: the warp is the material you string on the hoop, the weft is the material you weave with.

Hula Hoop Rug


  • Scissors
  • About a dozen T-shirts
  • 33-inch hula hoop

Total Time Needed: 2-3 Hours


  1. null For the warp, cut 1-inch-wide loops from the bodies of one or two tees (we found a boy’s large worked best on our 33-inch hoop), removing the hem and stopping at the sleeves. Ideally these loops should all be the same color; we used two colors for clarity in our photographs. You’ll need a total of 11 loops. For the weft, cut at least 50 loops from the remaining shirts. Save the unused sleeves for the basket project.

  2. null Stretch one warp loop over the hula hoop, as shown.

  3. Step 3 Add and secure a second loop, perpendicular to the first.

  4. null Repeat, filling in the spaces, until all 11 loops are in place.

  5. null Push together two warp loops at the top of the hula hoop, as shown. This creates an odd number of warp spokes in your wheel, which allows the overunder pattern of the weft to alternate with each new row.

  6. Step 6 Secure the first weft loop to the center of one of the warp spokes (we chose the doubled spoke from step 5) by wrapping it around the warp and then looping it back through itself.

  7. null Begin weaving the weft over and under the warp spokes, forming a tight spiral. For now, treat both parts of each warp spoke as a single unit, weaving over or under the two together. As you work, push the weft material toward the center of the hoop and keep it just snug. If you pull the weft tight, the rug will develop lumps or bends. When you reach the end of the piece of weft, add a new loop by threading it through the end of the first and back through itself.

  8. null When your rug is about 8 inches across, begin treating each warp spoke as two individual strips instead of a single unit, weaving over or under each strand instead of going over or under the doubled spoke. This increases the number of warp spokes, improving the structure of the project. When you get to the two warp spokes that you pushed together at the top of the loom, separate them. Treat one of the spokes as two individual strips, but continue to treat the other as a single spoke. This maintains the odd number of warp spokes.

  9. null When the rug is the size you want, but no closer than 8 inches from the edge of the hula hoop, snip open your weft loop.

  10. null Tie the ends around a warp spoke, and tuck the ends into the rug.

  11. null Cut the warp spokes off the hoop one at a time.

  12. null Tie the ends in pairs, then trim them to make a fringe or tuck them back into the rug.

Nautical Rope Bracelet

有机会做个这!一看就好容易的说!Open-mouthed smile



Step 1

Materials needed:

Rope – 4 strands, 30cm each (I got mine from Daiso!)
2 Leather Strips – Cut to 3.5cm each
Snap buttons

Step 2

1. Make a loop by bringing one end of the rope across the other.

Step 3

2. With the above image as a guide, thread your second strand through as above.

Step 4

3. Bring the bottom right end under, over and under. It sounds complicated but following the pictures closely should leave you with right knot! :>

Step 5

4. You should have this by now. If not, don’t fret! Just go through the steps again to make sure your rope was looped through correctly.

Step 6

5. Get another strand of rope and follow the first strand through the loop.

Step 7

6. Do the same with your last strand of rope. Follow your second strand through the loop.

Step 8

7. Now you have your knot!

Step 9

8. Pull your knot taut.

Step 10

9. Snip your ends even for both sides.

Step 11

10. Fold your leather strips in half to gauge if it holds your ends nicely.

Step 12

11. Sew on your snap buttons.

Step 13

12. One side done! Sew on the other side of the snap buttons to another piece of leather strip.

Step 14

13. Tuck your rope ends into the fold of your leather strip and start sewing around the open edges to secure it.

Step 15

14. This is how it should look when you’re done sewing.

Step 16

15. Repeat for the other end of your bracelet, but do note that your snap buttons should be facing opposite directions, or you won’t be able to snap your bracelet on!

Step 17

16. You’re done! Your snap closure should look like this if you’ve done it right. 🙂

Simple Wire-Wrapped Ring Tutorial

觉得这个好酷哦!很想自己试试的说!Open-mouthed smile

There are a lot of complex wire-wrapped ring tutorials out there, and I’ll be honest – this isn’t one of them. This is about as “intro” as they come – a basic, simple wire wrapped ring with a single 8mm bead focal. For those of you just getting started with wire jewelry making, this is a terrific way to get your feet wet. With this design, you can create a colorful bit of bling in just a few minutes with a bit of inexpensive 20 or 22 gauge Artistic wire, an 8mm bead, and the necessary tools. I won’t admit to how many of these rings are in my jewelry box – but a girl just has to have a ring to match, well, anything!

Parts Suggested

    Step 1

    Cut a length of wire about 12″ long. Put the 8mm bead in the middle of the wire, and lay it flat on the mandrel at the line indicating your chosen ring size. Wrap either end of wire around the mandrel and bring it back ot the front so the wire ends lie to either side of the 8mm focal bead.

    Step 2

    Firmly gripping the wire so it stays taunt, cross the wires around the bead.

    Step 3

    Again, keeping the wires taught, cross the wires again. As you cross the wires, you want the newly wrapped wire to lay underneath the previous crossed wire.

    Step 4

    Keeping wrapping the wires around the circle of the bead, keeping pressure on the wire for, and making each new layer wrapped underneath the previous layer.

    Step 5

    When you have either four or five wraps (my preference), then you’re finished wrapping around the bead, and it is time to finish the sides.

    Step 6

    Before wrapping the sides, clip the excess wire – give yourself about 1.5″ of wire on both sides to finish the ring with.

    Step 6

    Wrap the tail of the wire around one side of the ring. Keep firm pressure on the wire to make nice, neat loops.

    Step 8

    When you have three or four loops, snip off the excess wire with your wire cutters. I snip mine with the cut on top of the ring so that the end isn’t underneath and poking my finger.

    Step 9

    At this point, I gently squeeze the newly cut tip of wire with my pliers to snug it in so it won’t catch or scratch.

    Step 10

    At this point, I transfer the ring to an unmarked wooden mandrel. My mandrel is rather scuffed up at this point, as you can see in the picture, from this part of the project, and I used one of the inexpensive ones sold in the wire wrapping tools page.

    Your ring will not be perfectly shaped after you’ve finished the wrapping and the sides. I put the ring onto my “cheap” mandrel, and push it firmly down all the way. I turn it around in a circle a few times, and this brings the ring back to the nice, round shape it ought to have. It is also where I straighten out any problems. If the side loops don’t fit quite tightly together, you can gently manipulate them into place with pliers while the ring is snug on the mandrel.

    Step 11

    And that’s it, folks! Ready to wear… (and ready to go make another one)


    I used the same technique to make a sweet little ring out of an onion cut green amethyst stone. I had to use a skinnier wire (24 gauge) with this gem, so to make the ring a little stronger, I cut the wire a little longer, and crossed it around the back of the mandrel twice instead of once, for a four-strand wide band rather than a two-strand wide band.

Baked Zucchini Sticks and Sweet Onion Dip

Found this recipe on pinterest, cannot wait to try it out. Open-mouthed smile 

Forwarded  here: Nom nom nom!

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.

Place the following in a small food processor or blender:

all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.

OK, back to the zucchini. See how they’ve started giving up liquid?

Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Combine the following:

1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs

Mix until thoroughly combined.

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg…

…then roll it in the crumbs.

Warning! Warning! Do as I say, not as I did here.

I figured, heck, just lay ‘em all in the crumbs and toss ‘em around, right? Never mind this coating one-by-one stuff…


About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn’t really help.

Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you…

My fellow baker, Susan Reid, is editor of our print newsletter,The Baking Sheet, in which this recipe first appeared. She says, “There’s a basic restaurant tenet about  breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.”

She adds, “If you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.”

Thanks, Susan!

Place the sticks on the prepared baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

These baking times don’t match those in the recipe; I realize that. Bottom line, bake until the sticks are a speckled golden brown…

…like this.

Now, put the sticks on a plate, the dip in a nice bowl…

…and dig in! With guests, of course.

Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.

Print just the recipe.

Reuben Pull Bread

The first time I heard Reuben, I was like, is that someone’s name. lol…

Then I realised the special thing about this Reuben thing is Corned beef!

HA! Perfecto~! Because I can use DONKEY MEAT instead, it will work the same!

Got try this recipe SOON!

The Reuben sandwich gets a makeover in this easy and crowd-friendly appetizer.


  • 1 loaf rye bread
  • 1/2 cup sauerkraut, drained
  • 1 1/2 cups chopped corned beef
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup relish


  • Preheat the oven to 400°F.
  • Score the loaf of bread paralell and perpendicular in 1-inch cubes, making sure not to cut all of the way through the bread.
  • In a bowl, combine the sauerkraut, corned beef and Swiss. Put the loaf of bread on a baking sheet, and carefully pulling apart the cubes, stuff the mixture into the crevices, distributing the mixture evenly over the whole loaf.
  • Place the loaf in the oven, and bake until the cheese is melted and bubbly, 10-12 minutes.
  • Meanwhile, mix together the sour cream, ketchup and relish. Season with salt and pepper.
  • When the loaf is done, either squirt the sauce over the top of the loaf, or serve the sauce on the side for dipping.

Home-made Pesto

I always like the taste of pesto, and then bingo, found a home-made pesto!

Perfect! I know what will go with my toast in the mornings!


2 cups washed basil leaves (pack in cup well)
4 cloves of garlic (we love garlic, so use less if you like)
1/4 cup Pine nuts ( or sunflower seeds )
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste

Dump everything but the oil into a food processor and process until everything comes together. About six seconds or so. Using a flexible scraper, scrape down the sides of the bowl and process again for another six seconds.

Slowly add the oil, using only enough for its intended purpose. What does that mean? Use less oil when you are using this as a topping in let’s say a pizza or on top of chicken or fish.

If you are using it as a dip or bread topper, use a little more oil to create a looser consistency.

Cheesy Mushroom Pull Apart Bread

I am going to my friend’s babe shower this weekend, and I thought this recipe would be perfect for this warm event. Open-mouthed smile Whoever shared this first is awesome.

Here comes the master piece:


Ingredients (serves 4-6)

For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.