Wednesday, December 24, 2014

Santa suit from SANELA curtains By: Jules IKEAHacker

This is a cute one from an IKEA co-worker in Denmark. The mascot’s suit is made out of SANELA curtains, all decked up to welcome visitors to the store. I will leave you with this Fabler Bjorn Santa as I take a break for the holidays. Merry Christmas and Happy New Year! ~ Jules


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At IKEA Gentofte, Denmark, we have Fabler Bjorn as our store mascot and I am responsible for him. To give all our visitors and customers an even more special feeling when they see Fabler this Christmas, I wanted to give him something special. So I made a Santa outfit for him out of the SANELA curtains, which is a good hack, (something I never done before) and his belt is made by an colleague and he used POLARVIDE plaids, also an different IKEA product


Thank you very much for your time to read this and Merry Christmas.


~ Steve







via IKEA Hackers http://ift.tt/1Ef5cGO From Jules IKEAHacker

Stocking Display By: Emily Campbell

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I turned the cabinet door (line unknown, but looks like Hemnes or Liatorp) horizontally, then using my die-cut Cricut machine, I spelled out “The stockings were hung” and added hooks. Voila! A stocking display for my fireplace-less Arizona home!







via IKEA Hackers http://ift.tt/1rhDfse From Emily Campbell

Last minute Christmas table decoration By: Jules IKEAHacker

For my Christmas table, I customized some Öppen plates and Rättvik glasses. For the plate, I cut out a stencil of a deer that I put on the back of the plate and I sprayed it with artificial snow.


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I hacked my glasses by wrapping steel wire around the stem of the glass and adding pearls one by one as I wrapped the wire around it.


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See the complete tutorial.


~ Emma







via IKEA Hackers http://ift.tt/1GXteEa From Jules IKEAHacker

Kids’ clothes hangers as Christmas tree By: Jules IKEAHacker

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My daughter Maddie’s use of ikea kids coathangers!


Merry Christmas!


~ Fiona lee







via IKEA Hackers http://ift.tt/1xgGwdP From Jules IKEAHacker

This Was Not Our Christmas Card, But It Should Have Been From Jackie

Today's Inspiration comes from guest blogger Jackie Be sure to check out their blog!

Merry Christmas!


Christmas Painting 2014 | tealandlime.com


This was not our Christmas card. We already mailed cards before this little painting came about. But I wish we had used this, because it’s cute and it reminds me of a special moment with my boys.


We’re currently taking the longest holiday break ever. It wasn’t planned but two weeks ago the boys started passing one illness after another back and forth like hot potato. One or both of them has been home from school every day since. Officially making a two week holiday break more like four weeks by the time they go back to the school in the new year.


One day we snuggled up in bed to watch a movie and I played with a new-to-me iPad app, Paper by Fifty Three. I’ve always loved drawing, even though I am not good at it and can’t ever think of what to draw.


I’m positive the question I asked my dad most frequently as a kid was, “Dad, what should I draw?” It’s super frustrating to stare at a blank page eager to draw without a clue what to draw. Dad always answered, “A firetruck.”


Anyway that day I asked my boys what to draw and in unison they said, “me”. I scribbled on my iPad until I had something that resembled both boys and our two fur babies, Sofia and Ryder. The boys sat over my shoulder and watched the whole time to see every line unfold and took great delight in giving me color suggestions.


A few days later they wanted me to draw again. This time I duplicated my original and gave it some holiday flare—I told them I was Christmas-ifying their picture. Again they were delighted to watch me doodle.


These pre-holiday sick days and sweet doodling moments brought me full circle to my word of the year—relish. I started out the year with one goal; to relish the small moments. Relish in the sweet, the unplanned and unexpected, the good stuff of life.


How To Make a Felt Engraved Pillow | Teal & Lime for Makelyhome.com


To be fair, I am horrible at relishing. As a recovering perfectionist and over(anxious)-planner, it’s hard for me to be in the moment. To simply be and enjoy. My brain is always working a few steps ahead.


The word relish alone wasn’t enough to remind me to stop and soak it in every once and a while, so I had a quote to keep me on track.



The only person you have to be better than is the person you were yesterday. – Unknown



This quote could be interpreted to mean don’t worry about the competition, the only one you’re competing against is yourself, or keep your eyes on your own paper. I believe in all of those, but I took it a little differently…


It reminds me of something a health coach told me about meditating. Which I told her I tried, but couldn’t get into. Well, when you first start meditating it’s hard to focus. And many people give up. She told me not to judge myself on how well I meditated, but to celebrate trying. Because the trick is to just keep trying. Little by little your focus improves and you can focus longer and longer.


To me being better than the person you were yesterday is continuing to try and little by little getting better. So this year, little by little I’ve been trying to relish.


My big test was when both boys were home for 12-weeks straight this summer, no camps or daycare. Meanwhile I took on my biggest project to-date to build and launch an online school. There were many times I felt my work jeopardizing how present I was with the boys. Each day I tried to be a little better. Waking early in the morning to relish in my work before the boys woke, so I could spend the day relishing in them…extra karate classes, impromptu picnics in the park, and splashing in the neighborhood pool.


By the end of the summer, I’ll be honest, I was itching for school to start, so I could spend more time on my work. It’s a constant balancing act. But I wouldn’t trade my summer with the boys for anything.


Trying each day to relish a little bit more didn’t seem like it would ever amount to much. But a year later it’s added up to less time on my phone, almost never working in the evenings anymore, and relishing in the unexpected when sick days turn into sick weeks. And somehow (probably not coincidentally) I am producing some of my best work while still feeling like a good mom.


Okay, it’s time to get back to relishing. Today we hope to finish Double Fudge by Judy Blume, wrap a bunch of presents, and spend Christmas Eve with my family.


I hope you have a wonderful holiday season and spend your days relishing in the special moments with your loved ones.


Warmly,

Jackie



Tuesday, December 23, 2014

Adding a showcase display in Billy bookshelf By: dimo

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The idea behind this is that I wanted to display my little collection of Ferraris somewhere in my Billy bookshelf properly. So I figured out to add between two shelves a small show case using window glass and hinges. I wrote down the glass dimensions and I went to my local hardware store and asked the seller to cut for me a glass which in my case was 76cm x 20 cm.


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I also requested him to drill a hole in the glass somewhere in the middle upper section so I could use later a handle. Then I purchased also a pair of self locking hinges to use with the piece of glass. What I did later on was to screw the hinges in the bottom shelf install the window in the hinges and the handle and voila!!!!! The photos I believe are self explained. Good luck to the ones that will try it! It’s very easy!!!


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via IKEA Hackers http://ift.tt/1t85nz9 From dimo

Buvette Cookbook Giveaway + Mousse au Chocolat Recipe By: Grace Bonney

Chocolate Mousse from The Buvette Cookbook

As we get ready to pack up and head out for the holidays, I wanted to share something special related to one of the happiest days of my life. Last November, Julia and I got married in a friend’s backyard. Afterward, our families walked together to enjoy what was one of the most delicious – and meaningful – meals at the back table of Buvette in the West Village. Buvette – and chef Jody Williams – is one of the most beloved restaurants in New York City. A favorite of writers, artists, foodies and even Martha herself, Buvette is open practically around the clock, serving delicious food made from one of the tiniest kitchens I’ve ever seen. Every spare inch of Buvette’s 1,000 square feet is used wisely. Tiny plates are stacked high on marble shelves, waitlists are written directly on the door frame and espresso machines behind the bar steam up eggs for breakfast orders. Any space not used for displays of decadent food is decorated with cherished vintage pieces that Jody collects during her travels and from antique fairs. In short, it’s one of my favorite places in the world.


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We chose to have our wedding dinner at the back table of Buvette for all of the reasons above, but mainly because Jody is someone who means a lot to Julia – and now to me, too. Julia worked on the Buvette cookbook and the recipes from this very special cookbook are near and dear to my heart. But none quite as dear as the recipe for Jody’s Mousse au Chocolat. If you think you’ve had chocolate mousse before, get ready to rediscover just how rich, decadent and transformative it can be. This is, without a doubt, the best chocolate mousse I’ve ever eaten. We love it so much it was served up as our dessert course for our wedding dinner. The greatest compliment it could ever receive was when Julia’s grandmother, who is vigilant about healthy eating, requested that the mousse be placed directly in front of her.


I’m so happy to share the recipe here today and to give away a copy of Jody’s wonderful book, Buvette: The Pleasure of Good Food . All you have to do to be eligible to win a copy is leave a comment below answering the following question: What is your most powerful food memory? One of mine will always be this chocolate mousse and I’m so excited to hear all of yours. After the holiday we’ll choose one lucky winner to receive a copy. xo, grace



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Recipe from BUVETTE by Jody Williams. Copyright (c) 2014 by Jody Williams. Used with permission by Grand Central Life & Style. All rights reserved. Photography by Gentl & Hyers.


Mousse au Chocolat

[Serves 4 to 6]


Ingredients:

-12 tablespoons (1½ sticks) unsalted butter, cut into small pieces

-½ pound (8 ounces) semisweet chocolate, roughly chopped

-1 tablespoon water

-3 large eggs, separated, plus an additional egg white

-Pinch coarse salt

-2 teaspoons superfine sugar

-Crème fraîche or lightly sweetened whipped cream, for serving


Directions:


1. Put the butter and chocolate in a stainless-steel bowl along with the spoonful of water and set over a small pot of barely simmering water. Stir until completely melted.


2. Set the chocolate mixture aside to cool slightly.


3. Whisk the 3 egg yolks together in a large mixing bowl with the salt. Set aside.


4. Meanwhile, place the 4 egg whites in a large mixing bowl, or into the bowl of a stand mixer fitted with the wire whip. Add the sugar and beat until stiff peaks form.


5. Whisk the yolks, one-third at a time, into the chocolate mixture, making sure each addition is completely combined before adding the next. Don’t be tempted to add the egg yolks all at once—adding it in batches will help regulate the temperature of the egg yolks and keep them smooth and uniform.


6. Next, carefully fold the stiff egg whites into the chocolate mixture, being as gentle and careful as possible so as not to lose any of the volume you have worked so hard to create in the egg whites. Cover the bowl with plastic wrap and set in the refrigerator until firm, at least 4 hours and up to 2 days in advance.


7. Scoop the mousse, which will have become a striking combination of fluffy and dense, into serving bowls and serve with creme fraiche or lightly sweetened whipped cream.




















via Design*Sponge http://ift.tt/1t7JkIT From Grace Bonney

Kallax TV Stand By: Dave Gordon

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Basic white KALLAX unit with 2 cupboards and 4 sets of drawers.


The doors covered using walnut PANYL stickers.


4 tapered legs purchased on ebay







via IKEA Hackers http://ift.tt/1zu7Jd7 From Dave Gordon