DIY Earrings and Salade Cambodgienne

If there's one accessory I always wear, it's a pair of earrings. If I forget to put them in before running out the door, I will dash back to my house and be late for class so my ears don't feel so naked (I'm half-kidding). This started when my grandma (love you, midge!) got me a pair of gold dangly heart earrings when I was 4. I loved them so much that I did not take them out until the age of 12 (think of it more as an act of love rather than kinda gross-sounding). I remember bawling at my dad's office when his assistant told me I needed to take them out for an X-ray once. I still wear them several times a week, but I have since made room for other earrings, of all different shapes, colors, and sizes.


In fact, I love earrings so much that over spring break, I decided to jump on the DIY bandwagon (that means "Do-It-Yourself," Mama <3)! ....this probably isn't good news for my morning class.


Anyway, I went to Michael's last week, picked up some amateur supplies, and created a few pairs inspired by ones I'd seen on Pinterest. A few were also born due to frustration at not being able to replicate the ones on Pinterest.


I'll share three pairs with you today--the ones I've worn the most are below, inspired by these. I got annoyed with the jump rings, so I just decided to tie the chain into a knot in the middle. I kind of like it like that anyway.

These are fun earrings to wear during the day or at night, and super easy to make. I just used some gold wire (already shaped into hoops), little satin flowers (from Michael's), and gold chain.


These long earrings are great for a night out (although I don't discriminate during the day). These weren't really inspired by anything in particular--I just like dangly earrings.

Lastly, I made these two nights ago. I found this lavender lace-like blouse type thing (wow that is really vague) at Savers a few weeks back and decided I'd make accessories out of it. So I made earrings. They're super easy to make--just cut out whatever pattern you want, coat it in clear nail polish (to make it more sturdy), and then stick in the earwires. (Inspired by this tutorial).

In conclusion, if you like earrings, I highly recommend making your own once in a while--it's a lot cheaper, and you can customize them (obviously) pretty easily.


Now, onto the food!


On Sunday, I picked up my beautiful cousin Léa from the airport, and we dined at The Elephant Walk, a lovely French-Cambodian restaurant in Cambridge. I'd been there before with my parents and loved it (if you're not a vegetarian, I highly, highly recommend the Nataing). This time, though, I decided to go with the Salade Cambodgienne to start. The description was mouthwatering, especially since the dressing was tuk trey. And the salad lived up to its expectations! Who'd have known that the girl who refused to eat salad up until junior year of high school would willingly order one and enjoy it? (I feel like my mom says this about me a lot..) Anyway, I liked the salad so much that I was determined to make it at home. I searched for a recipe later that night and I found one pretty quickly, which was good because I fell asleep on my keyboard not a minute later.


My spring-break-partner-in-crime Anthony was finally back in town, so I called him up to see if he wanted to help me recreate this appetizer(-later-turned-main-course). He did. After a questionable trip to Whole Foods and a Swizzles run (omg obvi), we got to work. The salad proved to be very easy to make--even the dressing was fairly simple. We were feasting on the vegetables of our labors (get it?!?!??!?!? -____-) in no time. We were so proud, we even decided to pose with the food.

"Wow, those necklaces are very...interesting. I'm curious; why do you have them?" -Whole Foods employee

The salad got the Mom stamp of approval, so it's worthy enough to post here.

Salade Cambodgienne

slightly adapted from this convenient recipe.

Dressing

Ingredients

• 1/4 c water
• 1/4 c sugar
• 1 clove garlic, finely chopped
• 1 small shallot, finely chopped
• 1/2 c Asian fish sauce
• 2 T lime juice
• 2 tsp salt

Instructions

1. In a small pot, bring the water to a boil. Add the sugar and cook over low heat, stirring until dissolved.
2. Stir in garlic and shallot and cook for 30 minutes on low. Stir occasionally.
3. Add the fish sauce, lime juice, and salt. Stir and set aside.

Salad

Ingredients

(The original recipe calls for chicken, but we decided to leave it out for various reasons)

• 1 head cabbage (about 2 pounds), shredded
• 2 carrots, shredded
• Note: It's also super easy to just get two 1 lb. bags of coleslaw and use that...that's what we did.
• 1 onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2/3 c mint leaves, finely chopped
• 1/2 c basil leaves, finely chopped
• 3 sprigs cilantro, finely chopped
• 2/3 c roasted, unsalted peanuts

Instructions

1. In a large salad bowl, toss the cabbage, carrots, onion, bell pepper, mint, basil, and 1/3 cup of the peanuts.
2. Add about half of the dressing and toss again.
3. Add the remaining 1/3 cup of peanuts, cilantro, and remaining half of dressing, and toss again. Serve.

This makes a lot of salad, but it was gone in a very short amount of time. It's really good. It looks pretty, too.

"Why did you make salad instead of real food" -a certain Kurban child

Alright, that's all for now. I'll probably be posting some old recipes soon, so if you have any requests, let me know!

-Carina

Feeling good-- click for the recovery quote of the day.