DIY: Trestle Desk

What to do:
Step 1: To make the shelves: measure and mark two pine planks into six equal pieces 400mm long. Measure and mark a third pine plank into 2 pieces 400mm long and 2 pieces 800mm long. Using a saw, cut the pine planks as marked and sand corners and edges. When sanding the corners fold the sandpaper into three and place on a flat surface. Lightly rub the corners of the plank over the sandpaper. This makes it easier to handle.

Step 2: Stain individual planks with wood stain as per the manufacturer’s instructions and allow to dry.

Step 3: To assemble the shelves: place seven planks on a flat working surface with 50mm gaps; the overall length of the planks should measure 800mm. Centre the 800mm (single) plank on top and lightly pencil mark its position on the lower planks. Using a 2mm wood bit, drill two holes 30mm deep at the location of each bottom plank position.

Step 4: Remove the 800mm plank and, using the 4mm wood bit, make all the 2mm holes larger and place the plank back into its original position using the pencil marks as a guide. Screw the top plank to the lower planks. Turn over assembly – the shelf is now complete. Repeat steps 4 and 5 to make the second shelf.

Step 5: Stain testle legs and allow to dry. Adjust the rope on the trestle so that the 400mm-wide shelf is adequately supported. Wear rubber or disposable gloves when using wood stain.

Step 6: To form the desktop apron, mark and cut the remaining plank to the length of the door. Sand the edges of the plank.

Step 7: Measure and mark five equally spaced holes 20mm down from the top edge of the apron plank. Using the 4mm bit, drill countersunk holes through the apron plank. Position the apron on the front edge of door and, use a 2mm bit to drill pilot holes through the pre-drilled holes into the door – ensuring that the top of the apron is flush with the desktop. Screw into position. Fill any holes with wood filler and sand smooth when dry. Use water-based varnish; it is easy to apply and you can clean the paintbrush under the tap and reuse it for your next DIY project.

Step 8: Sand and stain the completed desktop and allow to dry. Varnish the completed trestle legs, shelves and desktop as per the manufacturer’s instructions and allow to dry.

Step 9: Assemble your trestle desk.

What you need:
1. 1 solid pine slat door – 32mm thick (new or recycled)
2. 2 pine trestles – 800mm wide (or make your own)
3. 4 PAR pine planks 20 x 69mm, 2400mm length
4. 40 wood screws 5 x 30mm
5. Wood stain (we used antique oak)
6. Wood filler (to match colour of stain)
7. Clear varnish
TOOLS:
1. Wood saw, jigsaw or circular saw
2. Drill / Driver plus assorted bits
3. Countersink bit
4. 2, 4 and 6mm drill bits
5. 120- and 240-grit sandpaper
6. Tape measure and pencil
7. Paintbrush

Estimated time needed: 1 hour 30 minutes plus drying

ref: easydiy.co.za

DIY: Storage Box

What to do:
Step 1: Assemble the sides as shown in the diagram below. Note that the sides overlap each other. Use a corner clamp or hold two sides together in order to drill 3mm pilot holes 50mm from the top and bottom edges. Countersink and secure with 40mm screws. Repeat this for the remaining sides until the box frame is complete.

Step 2: The base consists of a double layer. Use Pattex No More Nails adhesive to glue the two sections together and then add a screw 30mm in from each corner for added strength. Place the base inside the unit and drill a 3mm countersunk pilot hole into the bottom section of the base. The double base allows you to secure to caster wheels at the bottom.

Step 3: Measure down 12mm on two opposite sides of the box frame and draw a line. Use this as a guide for mounting the lid supports. Use Pattex No More Nails adhesive to secure the supports in place.

Step 4: Place the lid on a piece of offcut and clamp to a workbench or work surface. Draw diagonal lines from corner to corner to determine the centre. Place your 25mm spade bit on the centre mark to cut out a hole. The offcut underneath the lid will ensure a neat edge on both the top and bottom of the drilled hole.

Step 5: Finishing
- Sand any rough edges with 120-grit and then sand smooth with 240-grit.
- Paint using a combination paintbrush and foam roller, or use a Bosch PFS spray system.
- Secure the caster wheels onto the base using 20mm screws.

What you need:
1. 4 of 488 x 500mm 12mm supawood – sides
2. 2 of 476 x 476mm 12mm supawood – top / base
3. 3 of 30 x 476mm 12mm supawood – lid supports
4. 4 caster wheels and 30mm screws
5. 16 of 4 x 20mm cut screws
6. Pattex No More Nails adhesive
7. Wood filler

TOOLS:
1. Drill / Driver plus assorted bits
2. Countersink bit
3. 25mm spade bit
4. Sander plus 120- and 240-grit sanding pads
5. Tape measure and pencil
6. OPTIONAL: Corner clamps

Estimated time needed: 1 hour plus drying

ref: easydiy.co.za

DIY: Can Candle Holders

What to do:
Step 1: Clean the can/s well and remove and sharp edges. To make a consistent design, we printed a page full of dots and then cut a strip to wrap around each can, securing lightly with tape. You can make any design you prefer on the can.

Step 2: Slip the can over the wooden shaft and secure the can using the vice grip. To make the holes for the light to shine through, tap with a nail and hammer, or drill your desired pattern. Remember to make two holes on either side for the handle.

Step 3: Spray paint and allow to dry completely before using the wire to make a handle.

What you need:
1. Recycled aluminium can/s
2. Long nail if using a hammer
3. Rust-Oleum spray paint in your choice of colour
4. Wire for the handle
5. Tea light candles
TOOLS:
1. Hammer or drill / driver
2. Wooden shaft (for positioning the can securely)
3. Vice grip makes the job easier

This project takes about 15 minutes per can and costs around R80 if you use Rust-Oleum 2X spray paint

Estimated time needed: 45 minutes plus drying

ref: easydiy.co.za

RECIPE: Smoky Vegetarian Quiche

Serves 6 – 8 depending on the course

INGREDIENTS
- 30-cm baked short crust (still in the tin)
- 500 ml mixed vegetables like broccoli and cauliflower florets, baby marrow slices, butternut chunks, cooked and drained
- 1 large onion, coarsely chopped and lightly browned
- 150 g smoked mozzarella, cut into thick slices and then into quarters
- 250 g cherry tomatoes
- sprinkling of sugar
- salt and freshly-milled black pepper
- dried oreganum to taste
- 200 ml grated Gruyere or mature cheddar cheese
- 250 ml half-and-half (milk and cream)
- 4 large eggs
- Whole small fresh herb leaves (basil, oreganum, Italian parsley)

INSTRUCTIONS
1. Place the baked pie crust (in the tin) onto a large baking sheet to prevent any possible spillage.

2. Arrange the mixed vegetable pieces, onion and smoked mozzarella in the bottom of the pie crust. Cut a small deep cross into the ends of the tomatoes and sprinkle the cut ends with a little sugar. Tuck them into the vegetables, the cut ends facing uppermost. Season to taste with the salt and black pepper and sprinkle with dried origanum. Sprinkle with the grated cheese. Whisk together the half-and-half and eggs and pour over the vegetable and cheese mixture. Bake in the oven preheated to 190º C for 25 – 35 minutes or until the filling has set and is golden. Unmould onto a serving platter, tuck in the fresh herb leaves, slice and serve warm.

This kind of quiche is perfect for meatless Mondays. And if you add some tasty salami or ham cubes to the mix, you have a meal for all days and many kinds of occasions.

ref: ilovecooking.co.za

RECIPE: Garlic, Onion & Potato Soup

Serves 6 - 8 portions

INGREDIENTS
- 15 ml butter
- 15 ml olive oil
- 2 large onions, coarsely chopped
- 150 g garlic cloves, sliced (two bulbs)
- 1.2 litres prepared chicken or vegetable stock
- 10 ml dried sage
- 5 ml dried thyme
- 3 large potatoes (600 g or more), peeled and diced
- 125 ml low-fat plain yoghurt
- 125 ml sour cream
- 125 ml parsley, chopped
- to serve: crisp bacon bits, lemon quarters, torn basil leaves, freshly-milled black pepper

INSTRUCTIONS
1. Heat the butter and oil in a saucepan and add onion and sauté until translucent. Add the garlic and over very slow heat, sauté until soft and golden, stirring occasionally. This will take about twenty minutes, so don’t rush it because, trust us, burnt garlic tastes too bitter for human consumption.

2. Now add the stock, thyme, sage and potatoes. Simmer for 30 minutes or until the potatoes are tender.

3. Remove the soup from the heat, and using a stick blender, process until silky smooth.

4. Stir in the yoghurt, cream and parsley and serve alongside bowls of crisp bacon bits, lemon quarters and torn basil leaves and a pepper mill.

ref: ilovecooking.co.za

RECIPE: Citrus Quencher

Makes 2L

INGREDIENTS
- 6 lemons
- 6 oranges
- 3 limes (optional, or to taste)
- 1 litre soda or plain water
- 250 ml sugar (or to taste)
- to serve: mint leaves, citrus slices and ice

INSTRUCTIONS
1. Squeeze the juice from the lemons, oranges and limes, if using.

2. Mix the soda or plain water with the sugar and stir until dissolved and add to the citrus juice. Mix well and place in the fridge to chill.

3. Serve on ice with crushed mint and citrus slices.

ref: ilovecooking.co.za

Makes 2 litres.

INGREDIENTS
- 6 lemons
- 6 oranges
- 3 limes (optional, or to taste)
- 1 litre soda or plain water
- 250 ml sugar (or to taste)
- to serve: mint leaves, citrus slices and ice

INSTRUCTIONS
1. Squeeze the juice from the lemons, oranges and limes, if using.

2. Mix the soda or plain water with the sugar and stir until dissolved and add to the citrus juice. Mix well and place in the fridge to chill.

3. Serve on ice with crushed mint and citrus slices.

ref: ilovecooking.co.za

- See more at: http://www.decordirect.co.za/recipes/citrus_quencher.html#sthash.vwL7CFsd.dpuf

Makes 2 litres.

INGREDIENTS
- 6 lemons
- 6 oranges
- 3 limes (optional, or to taste)
- 1 litre soda or plain water
- 250 ml sugar (or to taste)
- to serve: mint leaves, citrus slices and ice

INSTRUCTIONS
1. Squeeze the juice from the lemons, oranges and limes, if using.

2. Mix the soda or plain water with the sugar and stir until dissolved and add to the citrus juice. Mix well and place in the fridge to chill.

3. Serve on ice with crushed mint and citrus slices.

ref: ilovecooking.co.za

- See more at: http://www.decordirect.co.za/recipes/citrus_quencher.html#sthash.vwL7CFsd.dpuf