Love-Letter Box
By Kiki Clark

I'll admit I have a thing about boxes. They're satisfying for so many reasons; they're pretty, useful and secretive. So when I ran across an article about famed Tarot-card designer Osvaldo Menegazzi and his handmade boxes, I made a little "Ooh!" noise.

Since it's February, the month of lurrrrrrrve, we won't be making a box with Tarot-card dimensions. Instead, we're going to size it for holding number-10 envelopes, so you can store love letters, or print and fold the extra-silly e-mails from your daughter in college and stick them in there. Think how embarrassed she'll be later on!

I won't lie to you. Making a box from the ground up is exacting work. At least I'm giving you a set of measurements, which is more than I had when I started. But if you find a blank paper box at a craft store and you like the size/shape, get it. While there is satisfaction in building a box from the ground up, saving yourself the work is probably just as satisfying.

What you'll need:

* Paperboard or cardboard

* Scissors/shears, or a craft knife and cutting mat

* A ruler

* A pencil

* White glue

* Tape

* A paintbrush, water cup and saucer

* Copy paper

* Collage paper, stickers, etc.


Sturdy paperboard is best. I used the 2-mm-thick back of a large drawing pad. Cardboard with a corrugated core is hard to cut against the grain and the cut edges aren't quite as clean, but it'll work. I ran out of paperboard and used the lid of a corrugated shoebox for the top of my box's lid.


Step 1: Cutting and Stapling the Sides

Using the cutting method of your choice, measure and cut the following rectangles:

* Two pieces that are 4.5" x 8.5"

* Two pieces that are 4.5" x 7"

* Two pieces that are 3.5" x 8.5"

* Two pieces that are 3.5" x 7"


These are the sides of your box. Each side will be double thickness with a longer piece on the inside. The lid of your box will slide on over the longer pieces and stop when it reaches the edge of the shorter one. Don't worry. You'll see.

Lay out the four pieces that are 8.5" long. Put the corresponding 7" pieces on top of them (4.5" wide goes with 4.5", and 3.5" with 3.5"). Now you're going to staple the sets together. When you staple, hold the pieces so the staple passes through the longer side first.

This way, the rough edge of the staple won't be inside the box, catching on stuff that you slide inside. For the same reason, make your staple run parallel to the long dimension of the side.

Mash the ends of the staples flat against the cardboard with pliers or the handle of a butter knife. Just get 'em flat.

Step 2: Taping the Sides

Tape the sides together along the long dimension, using pieces of tape about an inch long. Don't use a ton of tape because glued paper doesn't like to stick to it.

Whether you have your first short side butted between the long sides or vice versa, make sure you tape the other one the same way. But if you put it together and something's wrong, it's just tape. Pull it apart and start over. I did.

Once you're all taped, check to see that the tall edges line up along their length so the box has a clearly defined ledge for the lid to rest on. You may have to do a little trimming.

Step 3: The Lid

Take your ruler and measure the sides of the box.

In the photo, you'll see that I measured to the outside edges. Then I rounded up slightly because I am paranoid. I also didn't take into account the width of the cardboard I was cutting (spatial...concepts...ungh...hard). So when I first put the lid together, it was very loose. Frankly, you might want to do the same. It was easy enough to take it apart and trim a little bit here and there. Make the height 3", and tape your lid sides together just like you did with the box. There's no stapling here - it's just one layer. Check the fit as you go along. A little loose is okay. You can glue a layer of paper over it to tighten things up (see last bit of Step 4).


Once it's done, slide it all the way on, flip the whole thing over, and trace the outside lid dimensions onto a piece of cardboard.

Cut that piece out and tape it to the top. Oooh... we're getting close, huh? Now trace the bottom of the box, cut that out and tape it on.

(Cue obelisk music from 2001: A Space Odyssey)

Congratulations! The box is done, and now the fun starts!

Step 4: Covering the Box

I took four sheets of copy paper, painted them with watered-down acrylic paint, let 'em dry and stamped some antique text on them. Then I cut the paper into lengthwise strips, painted the backs with watered-down glue as I went (not all at once) and glommed them on.

This is your base design layer, and here are some more ideas:

* Leave the copy paper white then decorate it with red Valentine-themed stuff.

* Leave the paper white and glue on a second coat of torn tissue paper in various colors for a stained-glass effect.

* Print out sheets with the word "love" on it in different typefaces. Paint or not.

* Use newspaper, wrapping paper or paper truck-stop menus.

You can do whatever you want. This is America.

If you do what I did, however, I recommend that you streak your paint in the same direction you're going to cut the strips, and glue them down in the same direction as much as possible. It looks less choppy that way. Whatever base paper you use, make sure it goes with the decorating elements you're going to use in Step 5.

I was also bold and covered the tall parts of the sides in plain white paper. Don't do this if your lid fits really tightly.

Step 5: Decorating the Box

If you have a beautiful calendar from last year that you haven't thrown away, that's a good candidate for decorating your box. I had a stunning calendar by Daniel Merriam left over from 2001. That tells you how often I throw things away.

Drag out your scissors with the novelty edges, your gold leaf, your stickers, your sealing wax, and whatever else catches your fancy. I used the same watered-down glue to glom on clippings. Cutting across some of your pieces and splitting them between the bottom of the box and the lid looks cool. It also makes it easy to tell which way the lid fits because, let's face it, it usually fits better one way than another.

Decorate the sides, the top and the bottom. I even put something inside the top of my lid (it hid the Florsheim's logo). And you're done!

You can use decoupage medium to gloss up your box if you like. Just don't put it on that inside ledge or the lid won't slide easily. I didn't decoupage because I did a good job of getting my papers glued down and I liked the difference between the shiny clippings and the matte surface of the copy paper. If you have a design with a lot of white, you might decoupage to keep the surface from getting grimy.

Whatever you decide, you'll have a gorgeous keepsake. And when people admire it, you can say, "I made it myself. All of it." I have to admit, I'm starting to cast speculative looks at the cardboard wrapping-paper tubes in the kindling basket. Could make a cool container for paintbrushes.

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Better Than Sex Recipes

By The Wet Noodle Poose

 

It's the month of love, but this month's recipes are so scrumptious you just might decide they're better than sex.

Better Than Sex Pie
Contributed by Pam Payne

1 1/2 cups flour
1 1/2 sticks margarine or butter at room temperature
1 cup pecans
8 ounces cream cheese
1 cup powdered sugar
1 large container of Cool Whip
1 large (5.1-ounce) package and 1 small (3.9-ounce) package instant, chocolate pudding mix
4 1/2 cups cold milk

For the crust, mix the flour, margarine or butter, and pecans together to make a stiff dough. (I usually end up squeezing it together with my hands until I have a moistened ball.) Press into a 9x15-inch pan, and bake at 325 degrees for 15-20 minutes. Set it aside to cool.

Next layer: combine softened cream cheese, powdered sugar and 1 cup of the Cool Whip, and spread over crust.

Next layer: Fix the 2 packages of pudding using 4 1/2 cups of milk. Whisk for 2 minutes until thickened. Spread over cream cheese layer.

Next layer: Top with remaining Cool Whip. You can garnish it with chocolate shavings if desired.

Be careful, though. Once you start eating it, it's hard to stop.


Better Than Sex Brownies
(Based on the recipe from The Fannie Farmer Baking Book)
Contributed by Maureen Hardegree

Ingredients:
4 ounces (4 squares) unsweetened baking chocolate, chopped
1/2 cup (1 stick) unsalted butter chopped into pats
2 eggs
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup flour

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. DO NOT USE A RECTANGULAR PAN! Place the butter and chocolate in a saucepan, and melt over low heat. Stir frequently. Once the butter and chocolate are melted and combined, take the saucepan off of the heat and set aside for a few minutes to cool. Once cool, add vanilla, sugar, salt and eggs. Stir until combined and glossy. Add flour to the chocolate mixture in saucepan, and stir until incorporated. The batter should be thick. Spread batter evenly in square pan. Bake for 30-35 minutes or until a toothpick inserted in the center of the pan comes out BARELY CLEAN. If the toothpick is totally clean, you've over-baked the brownies. Cool, then cut into 16 squares and enjoy!


No Ordinary Trifle
Contributed by Lee McKenzie

This delectable dessert is a feast for the eyes. Thanks to generous layers of strawberries, chocolate and whipped cream, it's a crowd pleaser.

1 pound fresh strawberries (or whole frozen, unsweetened)
1 or 2 teaspoons sugar (optional)
1 pound cream cheese, softened
1/2 cup sugar
3 tablespoons orange liqueur (or orange juice)
3 cups whipping cream, whipped
Sponge cake, thinly sliced (my local grocery store sells them, two round layers in a package, but you also can use lady fingers, any basic white cake or a pound cake)
6 squares semi-sweet baking chocolate, grated

Slice the strawberries and set aside. If using frozen berries, they're easiest to slice when still frozen. If using fresh strawberries, sprinkle the slices with one or two teaspoons of sugar and toss before you set aside. This draws out the juices, which you need when you assemble the trifle. Reserve a few berries (whole or sliced) for garnish.

Beat together cream cheese and the half cup of sugar. Stir in liqueur or orange juice. Fold in whipped cream.

Drain the strawberries and reserve the juice. You'll need about one-quarter cup of juice. If necessary, add a little orange juice to make a quarter cup.

You'll need a large trifle bowl or other clear glass bowl. Layer the ingredients in this order:

  • Place half the cake slices in the bottom of the bowl and drizzle with half the reserved strawberry juice.

  • Cover cake with one-third of the cream cheese mixture.

  • The next layer consists of half the strawberries. For the best visual effect, press some of the berries against the edge of the bowl.

  • Sprinkle one-third of the grated chocolate over the berries.

  • Repeat these layers.

  • Spread the remaining one-third of the cream cheese mixture over the top.

  • Garnish: arrange several whole or sliced strawberries on top of the final cream cheese layer, and sprinkle on the rest of the grated chocolate.

Refrigerate for several hours before serving.

*****


For metric conversions of the measurements above, consult any of the following sites:

http://southernfood.about.com/library/info/blconv.htm
http://www.thatsmyhome.com/recipes/conversion.htm 
http://www.gourmetsleuth.com/conversions.htm



 

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