Perfectly Imperfect, Vintage

Tuesday, October 31, 2017

Vintage Sunburst Clock DIY

I have always wanted a sunburst clock a real vintage one. But they are very costly if you can find one. The newer modern ones can run as high as $300.00.  So I decided to make one for myself. 
And I was able to customize to match my decor'. 

I found this clock at Wal-Mart for $10.00. It has the silvery and coppery colors I was hoping to find. Kind of an industrial look. I purchased wooden dowels from Home Depot. I think I purchased about 17 and cuts them to various lengths. The length or the number is determined by the style you want. I cut 12", 9" and 6" lengths for this pattern. I 'borrowed' my husbands saw and wooden jig. 
I laid the dowels out then used my trusty glue gun. 
 After all the dowels were glued and had set firm - I taped off the clock and spray painted the dowels in a copper finish. 
Total cost for this was about $17.00 - I already had the copper paint.

And the finished clock. 



Maybe I'll make a sunburst mirror next!!

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Sunday, October 1, 2017

Baked Kibbee



Ingredients:

FILLING
1 medium onion - finely chopped
2 Tablespoons Olive Oil
½ pound fresh ground lamb (not lean)
½ teaspoon ground allspice (or glove)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon black pepper
¼ cup pine nuts (toasted) + 2 tablespoons for garnish

BULGUR MIXTURE
1 cup fine Bulgur wheat (6 ½ oz)
1 medium onion – finely chopped
1 pounds ground lamb (not lean)
1 teaspoon salt
½ teaspoon cinnamon
1 teaspoon ground allspice (or glove)
2 ½ tablespoons olive oil
½ teaspoons black pepper

Prepare FILLING
Saute onion over moderate heat – until golden brown
1. Add olive oil in a saute pan
2. Add lamb, allspice, salt, cinnamon and pepper cook. Stir, breaking up lumps until lamb is no longer pink.
3. Remove from heat add in pine nuts

Prepare BULGUR MIXTURE
Preheat over to 400

1. Cover bulgur by 1-inch cold water in a bowl.
When dust and chaff rise to the surface, pour off the water.
2. Repeat water process 2 more times.
3. Cover bulgur with water let stand 10 minutes
4. Drain in a fine-mesh sieve – press hard to remove all water – transfer to large bowl.
5. In a food processor: pulse onion until finely chopped. Add in lamb, allspice, salt, cinnamon, and pepper. Pulse until meat looks smooth.
6. Transfer to a bowl and then add in bulgur mix with your hands.

Assemble and Bake
1. Lightly grease (olive oil) baking dish ( 13X9) depending on how thick you like it.
Press half the bulgur mixture evenly onto the bottom and side of the baking dish.
2. Spoon the meat filling evenly over the bulgur mixture.
3. Spoon the remaining bulgur mixture. Smooth the top
4. Brush the top with remaining olive oil
5. Score in a cross-hatch pattern


Bake 400 in middle of oven 35-40 minutes or until cooked through


Preheat broiler – Broil 5-7 minutes until top is crusty


Add remaining pine nuts for garnish

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