What you will need:
+A Pillsbury Toaster Strudel Box
+Brown Paper (from a bag, or other paper for the exterior of the journal)
+Any little bits and pieces you want to include (vintage postcards, notes, pictures etc.)
How to assemble:
1. Start out by cutting the box apart as shown below. Measuring out how tall you’d like your journal. In the photo, it is about 7.5″.
2. With brown paper (or whatever paper you would like on the outside), lay flat and trace about a 1″ perimeter around the outside of the cardboard you just cut from the box. Center the piece of cardboard and glue. Glue the surrounding pieces of brown paper after folding over the edges, glue them over as well, so the piece is covered on the outside completely.
3. Cut a piece of fabric you’d like to use as the inside lining of the journal. The piece should be about 1/2″ – 1″ from the outside edge of the cardboard (overlapping the brown paper you just folded in from the outside). Fold under fabric edges and sew or glue down to secure.
4. OPTIONAL: Sew down the edges of the piece 1.5″ to create an area you can keep pencils. This is optional, but a fun detail to add!
5. Insert any other special details to the inside at this point, before you start adding pages.
6. Cut several pages that are 10″ long and as 1/2″ less than the height you made your journal. Fold each piece in half.
7. Here comes the fun part. Decorating! Grab all your stamps, all your pictures and vintage anything and start gluing, drawing and taping them in. Remember to leave room for writing, though (this is a journal, after all).
8. Let all pages dry completely. Decorate the outside of your journal (the part that’s covered in brown paper). You can hand sew a button and tie some embroidery thread long enough to wrap around the whole journal and wrap around the button. After adding all of your details, let dry completely. You can use clothespins to keep everything in shape while the glue dries.
9. Connect pages and glue in using this tutorial. Even though it’s for mini books, the same idea works with larger books like this one.
10. Enjoy writing in your DIY travel journal.
For detailed, step-by-step pictures, visit Carat and Peas blog.
Senior women are still in short supply in finance, as Margo Epprecht reminds us, and the industry suffers because of it. “On Wall Street, to advance, women must fit into the male-dominated, hierarchical world of Wall Street—or leave,” writes Epprecht, a former stock analyst. “Successful women on Wall Street cite examples of great support from individual men in their careers. Yet in the next breath, they tell stories of ridiculous assumptions they have heard men make about mothers, or women who don’t need to work because their husbands have good jobs, or outright sexism or harassment.”
Women make up 54 percent of the workforce in financial services but only 16 percent of senior management—and exactly zero of the chief executives, according to Catalyst. One of the reasons those numbers never seem to improve is that every time the financial system hits a wall, the few women up there seem to get shaken out. Epprecht refers to research by Boris Groysberg, a professor at Harvard Business School, showing that after the 1987 stock market crash, the percentage of women employed at brokerage firms fell drastically and has only recently recovered—to a still pathetically low one in five.
What’s especially strange about this, according to Groysberg, is that women seem better suited to the work than men. “Women analysts’ recommendations demonstrated a better rate of return compared to risk versus the men’s,” Epprect writes, citing a study by the Financial Analyst Journal. “But only one in six of the analysts at all brokerage firms from 1994 to 2005, the period studied, were women, well below the rate Groysberg measured in the 1980s.”
After losing jobs after the 1987 meltdown and again after the 2000 mini-meltdown, women were once more pushed out in numbers after 2008. The high-powered trifecta of Sallie Krawcheck at Bank of America (BAC), Zoe Cruz at Morgan Stanley (MS), and former Lehman Brothers Chief Financial Officer Erin Callan all lost their jobs. “When times are good, intellectual capital is valued on Wall Street,” longtime Wall Street executive Jack Rivkin tells Epprecht. “It is more of a meritocracy. In a downturn, political savvy and connections become predominant.” In an old boys network, women are typically not the ones with the best connections.
A huge body of research shows that large organizations benefit from diversity. Research also shows that men are more susceptible to overconfidence than women, which can lead to groupthink and reckless risk-taking. Yes, Wall Street’s macho, homogeneous culture persists, even as one after another of the industry’s gods is taken down and the same lessons are learned over and over. “Over three decades, Wall Street became the ideal petri dish favoring risk,” Epprecht notes, “and consequently, favoring men.”
Article by Sheelah Kolhatkar via Bloomberg Businessweek
If I had to choose one food that reminded me of autumn, I’d have to choose cobbler. So when I found this recipe for Peach and Cinnamon Cobbler from Just Love Food, I felt the need to share. I’ve bookmarked this one for October treats!
- Butter for coating dish
- 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
- 3/4 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
- Pinch salt
- 1 2/3 cups all-purpose ß our, plus additional
- 3 1/2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus additional for brushing
- Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
- For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs.
- Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
- Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.
Inspiration Comes with Working
I’ve found that creative ideas come after I start doing the creative work. If I wait for the creative idea to come first, nothing would be produced. Work brings results. Doing the craft generates more ideas. The act of writing produces more writing. The act of being creative produces more creativity.
Two books that address this best – The War of Art and Do The Work – both by Steven Pressfield.
Increase Your Inputs
If we’re not careful, we eventually gravitate to only what’s comfortable and what we know. We begin to remove ourselves from those things that stretch us, that make us grow. Do something different. Travel farther. See a different kind of movie. Study paintings, logos, photographs, websites. Go on a walk. Listen more. See more.
I don’t think any creative piece I’ve done has been done in one sitting. I may get a piece of it from a walk, another from a commercial, another from a logo on a semi. I may try to put it all together as a design piece, but that piece will then sit for awhile. Another walk, another commercial adds another piece to the puzzle. As Duchemin mentions in his ebook, “Give the idea time and space to grow.”
Know Your Creative Space
Some people work well in activity and chatter. Others need quiet and order. Find what your creative space is. This includes mental space and physical space. Mental space is what’s needed for the creative juices to flow. Negativity and ‘no’ tend to close down the mental space. Positivity and ‘yes’ tends to open up the creative juices. Surround yourself with what’s need for the creative energy to flow. Physical space may be a coffee shop, or a quiet library, or a home office. Some need music. Others need it perfectly quiet. Find your own creative space.
Embrace the Constraints
Technology, clients, skill level, logo colors – all these (and many more) constrain our creativity. Yet, as Duchemin points out, even the great architect Frank Lloyd Wright said, “Man built most nobly when limitations were at their greatest.” Use creative thinking to work with the constraints, not wasting your energy in working against them.
Be Open to Serendipity
Go with the flow. Live a Yes, open life instead of a No, closed live. The first rule of improv is this: Saying Yes. To be open to what comes creatively we need to live with yes. Saying yes produces more yeses, more ideas, more creativity. Allowing to be what is and moving with it brings grace and possibilities to a situation.
Make More Mistakes
Creativity is risky stuff. Being creative pushes against boundaries. You must risk. You must make more mistakes. Let yourself make mistakes. Art is not for the safe. If we operate within safety, our creativity suffers. Try something new. Risk. Try. Fail. Try something else. Do it all again.
Article via OnwardStudios