Opal Crown: easy

Something I've wanted for quite some time now is a travel utensil holder. I don't go out much, but when I do, I'm out for most of the day. I always carry with me a reusable water bottle, but for some darn reason, I always forget to pack my utensils! It happens more often than I would like to admit, and of course, I always feel guilty about it. That's why I finally decided to make my own cutlery wrap. I couldn't wait to share with you guys how I made it without using a sewing machine (of course, to save yourself some time, you should definitely use one.) But if you're like me and still don't know how to properly use a sewing machine, then this tutorial is just for you! It was really simple to make, so let's get started, shall we?

SUPPLIES NEEDED:

The fabric of choice ( I used two patterns)
Needle & Thread
Pins
Scissors
Ruler
Chalk
Ribbon/String

INSTRUCTIONS:

1.) Start by cutting the fabrics into two rectangular shapes (approximately 10 inches x 14 inches.) Make sure to cut the fabric taller than the tallest utensil.

Use two different kinds of patterns if you want the outside of your wrap to be different.

2.) Then pin the fabrics together with the right sides facing each other.

3.) Stitch 3 sides of the fabric together, make sure to leave a half-inch seam allowance between the edge.

Leave one side of the cutlery wrap open.

4.) When you are done sewing, turn the fabric inside out. Fold the edges of the opening in, and sew in place.

5.) To create the pocket, measure a piece of fabric ( 6inches x 10 inches.)

6.) Fold the edges over and hem the top side only.

7.) Pin the pocket to the cutlery wrap. Then, sew the sides and the bottom of the fabrics together.

8.) Use a ruler and chalk to mark even lines on the pocket.

9.) Then, stitch straight down the lines to create individual pockets.

10.) Finally, wrap it using a piece of lace or string.

Did you enjoy today's post? Let me know in the comments down below what other things you would like me to DIY next? See you next time, guys!

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Every year for summer, my parents love to make ceviche for family gatherings. Ceviche is one of my favorite dishes I couldn't wait to eat every year, but after becoming vegetarian 3 years ago, I never got the opportunity to eat it again. Until I went to a vegan restaurant in Mexico last year, and order it. I loved it so much, I couldn't wait to recreate it back home. When I shared this delicious dish with my family, I never actually told them it was vegan ceviche, and to my surprise, no one noticed the difference. In fact, they were all shocked to know that I used cauliflower instead of fish. If you want that "fishy" taste, adding seaweed to this recipe will do the trick. Just like that, ceviche became my staple dish for summer again. I love this version of ceviche way more than the original one. I hope you decide to give this recipe a try and love it as much as I do!

DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decided to make a purchase through my links, at no cost to YOU. Please read my disclosure for more information.

INGREDIENTS:

1 head cauliflower chopped in large pieces

2 tomatoes diced

1 cucumber diced

1/2 red onion chopped thinly

1 jalapeno or Serrano minced

1 cilantro minced

tostadas or tortilla chips

2 sliced avocados

1/2 cup of fresh lemon or lime juice

Salt and pepper to taste

2 tbsp seaweed finely chopped (optional)

INSTRUCTIONS:

1.) Bring a pot of water to a boil, add the large pieces of cauliflower, and cook until soft.

2.) Drain the water, and allow the cauliflower to cool. Then, chop the cauliflower into tiny pieces.

3.) In a large bowl, add the diced tomatoes, cucumbers, onions, jalapeno, cilantro, and cauliflower. Mix everything well to combine.

4.) Add the lemon juice, salt, pepper, and seaweed. Mix everything well and place inside the refrigerator for one hour or until ready to allow the ceviche to marinate.