Funky Bookmarks

By Kiki Clark

Hello again! Did everyone have fun making their paper dolls last month? Anybody think of making bookmarks out of them? Before we get to our regularly scheduled bookmark program, I’ll just throw that idea out. Instead of using brads, glue their little legs and arms on, preferably in a position that makes them look like a tiny person who has been smashed between the pages of a book. Make their faces look properly horrified – perhaps with their eyes shut, if you don’t want to feel guilty when you look at them. Then ramble over to Office Max, Office Depot, Michaels, Target or your local hardware store for some kind of laminating stuff. Laminate your flattened paper person in a bookmark-shaped piece of plastic and give to a friend with a really twisted sense of humor. If you want, print a little caption out and run it down the side of the bookmark. Something like, “Darla could only scream, ‘I’ll never fold down another page!’ before everything went black.”

Moving, on we’re going to talk about a WHOLE OTHER bookmark project. This one involves string and beads. Anyone ever seen “Book Thongs” at your local bookstore? No? Well, you’re going to make your own on the cheap, unless you get on eBay and buy 18^th century cloisonné beads, in which case I am not responsible.

Here’s what you need:

1) Some kind of string/thread/floss that will go through the beads of your choice and is substantial enough not to tangle. Waxed linen cord is the preferred stuff. Not only can you get it at most craft stores these days, you can also get it here.

2) Beads.

That’s it. Two things. You can revel in visual instructions at Bead Studio’s web site. The two feet of cord (about 61 cm) they specify is a little excessive, in my opinion, unless you’re reading books that are a foot and a half high. Also, they use a charm with a loop on the top. You may not have one of those - just a bunch of beads. So I’m going to give you my own instructions, with a special knot - no nail polish required. It’s the Double Back Knot. If that looks too scary, just tie your own knot. As with all of my projects, this isn’t rocket science - I have a liberal arts education.

For my beady bookmark, I decided to use one of my dragonfly wing beads. I bought two, thinking I’d make earrings. But what the heck - I’ll make this one for Mom, and she and I can have matching bookmarks. (Hi, Mom!) Can you see her waving out there in cyberspace? She’s telling me to get on with this project.

I measured my store-bought Book Thongs, and they’re 11.5 inches (about 30 cm). I’m going to allow an extra four or five inches of cord, for knot-tying ease. Let’s call it 16 inches (40.5 cm). In addition to my dragonfly, I’m going to want something nice for the other end. You need a little weight on both ends of the cord, so it lays nicely between the pages of your book.

Step one: Tie a knot in one end, to keep your beads from sliding off the cord and falling into your lap. Put up to an inch’s worth of beads on. I’m guessing you guys aren’t having too much trouble with this.

Step two: Put another knot on the other side of your bead segment, to keep your beads down at that end of the cord.

Step three: Get a book that’s the largest size of whatever you normally read, and stick the cord between some pages, letting your beaded end dangle out. I like about half an inch of cord showing before I get to the beads. Grab hold of the cord on the other end of the book, about half an inch away from the spine, take the cord out of the book, and put a knot there. If you have trouble keeping hold of your cord, then by all means measure, and hold a tape measure or a marked piece of paper up to the cord as you’re pulling your knot tight.

Step four: After your knot is in place, put another half inch of beady stuff on the other end, knot it off, trim any unsightly ends and stick in a book. Wait… Hold your applause till the end.

Okay, I’m done.

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Foods with a Hispanic Flavor

By Priscilla Kissinger

As proud Hispanic Americans, my family and I place great importance on the dates of Sept. 15-Oct. 15. Why?

Because our country is proud of its melting pot society. Proud and yearning for everyone to appreciate the diverse cultures which together make the USA the incredible country it is today.

But what’s so important about Sept. 15-Oct. 15, you ask? Pues, it’s Hispanic Heritage Month, and this year’s theme, as chosen by the Defense Equal Opportunity Management Institute (DEOMI) is “Hispanic Americans: Making a Difference in Our Communities and in Our Nation.”

On Sept. 17, 1968, Public Law 90-498 authorized our president to annually dedicate a week in September as National Hispanic Heritage Week. It was noted that since the 15 is Latin American Independence Day and the 16 is Mexican Independence Day, both these dates should be included in the week. Years later, on Aug. 17, 1988 Public Law 100-402 lengthened the celebration, changing it to National Hispanic Heritage Month.

The goal of the month is to increase awareness and knowledge of the Hispanic culture, diversity and accomplishments. It’s a time to explore the Hispanic experience and to gain understanding of this diverse group -- a group which, according to the 2000 Census, is the fastest growing minority group in the United States.

My family’s culture is one of tasty food, catchy music, and swift-footed dancing. It’s a culture that grabs one by the hand and says, “Venga. Come on. Sit down and have some food. Hop on the dance floor and move to the beat. Push aside the ketchup and spoon on some salsa!”

Whether you’re from Puerto Rico, Mexico, Central/South America, Cuba, the Dominican Republic or Spain, whether you consider yourself Hispanic or Latino, this month is a time to celebrate your heritage. Time to introduce a friend to your favorite dish. Teach your neighbors how to salsa or meringue to the beat of the music.

 For those who come from a different culture, please allow me to share mine with you by offering a few of my favorite dishes growing up in a household with a Mexican American (Chicano) father and a Puerto Rican mother. The food was always plenty, the music and talking was always loud, laughter was always heard, someone was always dropping by, and we were always having fun. This was and is mi familia. My family.

Welcome!

Bienvenidos!

Recipes: Here’s an easy recipe for Puerto Rican rice. It’s a modern version, great for the hectic lifestyle so many of us live today.

Consome Rice with Ham

Ingredients: 3 tbsp oil 1 small onion, diced

2 cans beef consome

1 cup ham, diced

2 cups water

1 can whole kernel corn, drained

2 cups long grain rice

Method: Fry ham in the oil. Add onions and saute; add rice and brown a little. Add consome and water and mix well. Cover pan and bake at 350 degrees for 30 minutes. Uncover and fluff rice; cover and cook for 30 more minutes.

Cheese Enchiladas

2 packages corn tortillas

Sauce: 4 tbsp oil salt to taste

4 tbsp flour

2 can tomato sauce

1/2 tsp chili powder

1 cup water

1/4 tsp garlic powder/salt

Method: Fry tortillas enough to make them soft (DO NOT OVER FRY!). Set tortillas aside. In a large skillet, brown flour in hot oil; reduce heat and add chili powder, garlic powder/salt and salt and mix well. Add tomato sauce and water, mix well (add more water if sauce is too thick). Cook at low heat for 15 minutes.

Enchilada filling: 1 package Cheddar cheese, grated 1 med onion, chopped 1 package Monterey Jack cheese, grated

Method: Dip a tortilla in enchilada sauce; set on a plate to put filling in the middle of tortilla, roll and put in a baking dish. Continue with each tortilla. When finished, pour remaining sauce over enchiladas; sprinkle cheese and onions over the top. Bake at 350 degrees for 20 minutes.

Puerto Rican Rum Cake

Ingredients: 1 cup chopped pecans

1/2 cup cold water

1 package yellow cake mix

1/2 cup oil

1 small package instant vanilla pudding

1/2 cup dark rum

4 eggs

Method: Preheat oven to 325 degrees. Grease and flour tube or bundt pan. Sprinkle pecans evenly on bottom of pan and set aside. Mix cake mix with pudding, eggs, water and oil together in a bowl. Stir in rum. Pour over pecans and bake for one hour. Remove from oven and set on rack to cool. When cool, invert on serving dish, make holes with toothpick on top of cake. Glaze evenly and slowly over top, allowing to soak into cake.

Glaze: 1 stick butter

1 cup granulated sugar

1/2 cup water

1/2 cup rum

Method: Melt butter slowly in saucepan, add water and sugar and boil 5 minutes, stirring constantly. Allow to cook and stir in rum (when cool). Serve topped with Cool Whip on each slice.

Web sites with more info:

DEOMI website

Scholastic Teachers - Celebrate Hispanic Heritage

History Channel - Hispanic Heritage Links

To read last month's Stuff to Make article, click here

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