OK, so I drew up a maze with a Leprechaun and a pot o’ gold, because… Stereotypes. I thought it may be a fun activity for people who celebrate their Irish or Celtic heritage this time of year. I do love to rock the Celtic Shenanigans ๐ playlist on random more often than usual this time of year. You can spare me your “dusting off” Dropkick Murphys/Flogging Molly jokes. I have heard them all, and I listen all year. (I also don’t drink much any more, but my Beer ๐ป playlist also feels stereotypical and apropos.)
๐ชโ๏ธ๐ช๐๐ช๐๐ช
I also made a shamrock maze & a four-leaf clover maze, for a fun quick activity, & I uploaded them to my TeePublic & RedBubble shops. Everything is on sale right now at TeePublic, including these two designs. Get T-shirts for $16, stickers for $3, or all kinds of other cool stuff. You can even customize the colors of the products, so you can have a black hat or T-shirt, a green one, or whatever you prefer.
Which one do you like more, the shamrock (three-leaf clover) or the lucky four-leaf clover? Should I add this leprechaun maze to the shops too?
โ๏ธ๐
Check out all of these mazes, in a printable black & white if you’d like:
๐โ๏ธ๐บ๐ค๐ปโ๏ธ๐
They work great as adult coloring book pages too. You can fill in the dead ends to find the path, or just color ’em however you please. I’m a big fan of anarchy.
You can check out my playlists on your preferred streaming service with these links from Tune My Music:
It’s cheeseception. I wanted to try that cheesy beer bread in some grilled ham & cheese sandwiches… and I needed some soup for the side, right? Why not up the cheese level with my old broccoli cheese soup or my potato soup? I thought the fiber from the broccoli may be beneficial. ๐
Roasted Broccoli Cheddar Soup and a Cheesy Beer Bread Grilled Ham & Cheese Sandwich
I probably should have stuck with a traditional tomato soup to combat the absolute decadent richness, but this soup was pretty damn good. I want to try to make a roasted butternut squash soup eventually too… but not sure that would pair well with this sandwich?
I did spice-up my original broccoli cheese soup recipe. This could be a full meal, or a side to a nice turkey or roast beef sandwich. Recipe down below. That’s what I did this time. I’ll probably make it slightly different next time. Everyone does that, right?
As far as the sandwich, I just cooked some lunchmeat ham for a few seconds on the panini grill, sliced up the cheesy bear bread, buttered the outsides with softened butter, and stacked it with some individually wrapped cheese slices… cooked on high on the countertop grill to sear & melt it all at once. I should have gotten a side view, but I was hungry.
3 bundles of fresh broccoliย (chopped up into spoon-sized pieces)
ยผ cup of bacon pieces
10 oz. block of extra sharp cheddar cheeseย (grated)
10 oz. block of white cheddar cheeseย (grated)
ยฝ cup of parmesan cheese
16 oz. block of Velveetaย (cut onto small chunks)
2 cup bag of shredded โmac & cheese blendโ cheese
Method:
Pre-heat oven to 425ยฐ, & do all your chopping/shredding/measuring.
Toss about โ of the broccoli, & a bit of carrots & bacon pieces in a bowl with salt, pepper, & oil to coat. Roast on a sheet pan for about 20 minutes.
While that is going, melt butter on medium heat in the bottom of your stock pot, add celery, carrots, onions, garlic, & sautรฉ for a bit.
Mix all the spices with the flour, add to pot to make aย rouxย and let it get a nice color brown.
Add the beer slowly to the roux, then the boxes of stock, then the buttermilk.
Add remaining โ of broccoli & bacon pieces, bring to a boil, simmer for about 15 to 20 minutes.
The roasted broccoli should be done, hold it until you have 5 min. left of simmering.
Turn heat to low, stir in all that cheese. (I mixed it all into a bowl 1st)
Notes:
This was a different soup when roasting vs the last time. I could honestly go for either again.
I used whatever seasonings at every step as they struck me in addition to the measured amounts.
Fresh real bacon would be incredible here, maybe more of it… or even bits of cubed ham.
You could skip the beer & do 1ยฝ cups of water with the ham bullion or Better Than Bouillon. I like to use Straub Amber to cook too.
I wonder if a red bell pepper would be good in this too?
This makes a large pot, so hope you like leftovers.
My apologies to vegans, the lactose-intolerant, and the dairy-allergic.
๐ฅฆ๐ง๐ฅฃ
OK, so how would you make your broccoli cheddar soup? Can I call this broccoli cheddar when it also includes other kinds of cheese? What are your thoughts on the roasting? Would you try this? Do you have a broccoli cheese soup go-to recipe? How about any tips & tricks?
There are way too many ways to cook a hot dog. Not long ago, if you suggested I boil some… I would politely have found the quickest way out of that conversation. This time I simmered the dogs in beer, then popped them in the oven on the air-fryer setting.
Then again, sometimes I get weird ideas that won’t go away until they come to fruition. Hot dogs aren’t my favorite food, but they’re fun to make different every time. If not grilling, I like to cook them in the oven, especially when cooking dinner for the family & wanting a whole pack cooked at once. This time I did something different.
After you read this recipe, tell me what you’d do different, or what you like on your dogs! Oh yeah. sides too. I wanted to use corn starch on the potato wedges, but I was out, so flour it was. It crisped them up just enough to keep it interesting. I was heavy on the black pepper, so they had a bite.
Cut potatoes into wedges, about ยฝ” thick at the skin edge.
Soak in cold water 30 minutes (this pulls starch so they crisp better).
Drain, blot very dry. Moisture = soggy wedges.
Toss in a bowl with:
1โ2 Tbsp cornstarch
2 Tbsp oil (olive, canola, or peanut)
Seasonings: paprika, garlic/onion powder, salt, pepper, maybe cayenne or smoked paprika for punch.
Cook
Oven air fry or convection at 425ยฐF (both will crisp better than standard bake).
Spread on parchment-lined sheet, not touching.
Cook 25โ30 min, flipping halfway.
๐ญ Hot Dogs
Parboil
In a small pot, add:
1 bottle/can Yuengling
1 beef bouillon cube
ยฝ tsp onion powder
ยฝ tsp minced garlic
ยผ tsp ground mustard (optional, but yes itโll add a tangy depth)
Bring to a gentle simmer. Drop in hot dogs, simmer 5โ6 min (donโt boil hard).
Finish in Oven
After parboil, move hot dogs to a rack or foil-lined pan.
Toss them in the oven (same rack as potatoes if you can) for 8โ10 min at 425ยฐF (air fry/convection), flipping once, so skins blister and caramelize a little.
๐ฅ Buns + Cheese
At the last 2โ3 min of hot dog oven time, open buns, lay on pan.
Add cheese slices. Toast until buns are warm and cheese is gooey.
๐ Timing Plan
Start soaking potatoes โ 30 min.
Preheat oven to 425ยฐF (air fry/convection).
While soaking, prep hot dog beer bath.
Drain & coat potatoes. Get them in oven first (they take longest).
Timer: 25โ30 min.
While wedges cook, simmer hot dogs in beer bath (~5โ6 min).
About halfway into potato time (15 min mark), move hot dogs to oven on pan/rack.
Theyโll need ~8โ10 min to finish, which lines up with potatoes finishing.
Last 2โ3 min: add buns + cheese.
Everything should hit the plate hot at the same time.
๐ญ๐ซ๐ฅ
๐ซ Drunken Baked Beans
A simple can of beans made rich with the leftover beer broth from the hot dogs. Deep, savory, slightly maltyโฆ itโs like BBQ beans with a secret ingredient.
Ingredients:
1 large can of baked beans
ยฝ cup reserved beer broth from hot dogs (strained)
1 tbsp brown sugar
1 tsp mustard (yellow or Dijon)
Optional: dash of hot sauce or crumbled bacon
Method:
Taste and adjust seasoning โ more sugar if you like sweet, hot sauce if you like heat.
Combine beans with broth, sugar, and mustard in a saucepan.
Simmer low and slow (20โ30 minutes), stirring occasionally, until thickened and glossy.
๐ Extra Tips:
Flip wedges and hot dogs at halfway for even browning.
If wedges look done before hot dogs, crack the oven door and let them hang on residual heat.
You can reduce a little of the beer/bouillon liquid into a quick dipping sauce (mix in mustard/ketchup) if you want to go wild.
I added the beer/bullion liquid to the baked beans with BBQ sauce… not what ChatGPT suggested.
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Needless to say, I didn’t follow that exactly… but I did toast the buns, & made the dogs to order. Mine had relish, my son’s had fresh jalapeรฑo from the garden, my wife didn’t want cheese, and my daughter didn’t want mustard.
Dunk, Drunk, n’ Dried Dogs
I gotta buy some damn corn starch.
Crispy Potato Wedges
I used Yuengling, but I also would use Straub Amber, Penn Pilsner, Lion’s Head, or Smithwick’s. What would you use?
Apparently beer & cheese have been on my mind lately. I saw a post by @swampmuse on threads of some cheesy beer bread and it looked awesome. She was cool enough to share her recipe. That got me thinking about beer cheese dip because of the shared ingredients. I was in a cooking mood last night. I’ll definitely be making the bread again, and the cheese dip would be great for pretzels… so maybe new years or a cold October night?
They were good together. I wonder if beer cheese bread in beer cheese dip is meta, or merely going hard?
I hardly drink any more, and the big bird was out of Yuengling bottle six packs & only had Straub Amber can 15 packs… so, I ended up with 2 big-ass 24 oz. cans of Yuengling Traditional Lager.
Brush additional melted butter on top @ 35 minutes.
Notes: I’m a dumbass, I left all the butter for the end when I should have mixed it in. Next time! I may have went heavy on my pinch of salt, too. I did brush all the butter on at 35 minutes, & it went for another 15 minutes, & was perfect. I think I will also sprinkle some additional shredded cheese on the top at the 35 min. mark… because, I mean… why not?
My 10 year old said he “thought it was going to be gross because it looked all bumpy” but was an immediate fan upon tasting.
Thank you so much to @swampmuse for the original post, the inspiration, and the recipe!
Beer Cheese Dip ๐บ๐ง
I had this on my mind, looked at a bunch or recipes online, and just winged it.
Ingredients:
1 16 oz. block of Velveeta
1 8 oz. block of cream cheese
1 cup beer
1 cup shredded sharp cheddar
1 cup shredded Gouda
ground mustard to taste
white pepper to taste
yellow mustard to taste
Instructions:
Cube up the Velveeta & cream cheese, put it in a crock pot on high.
Toss on the mustard powder & white pepper to taste, add a dollop of yellow mustard.
Stir it every 10 min. or so until it’s melty.
Add in the beer, stir.
Add in the shredded cheese, stir.
Stir.
Be incredibly patient.
Stir.
Notes: It takes longer than you think & looks weird until it hits that “just right” point. This is probably a different time estimate for every appliance. You could obviously do this in a sauce pan or double boiler if that’s what you’ve got. The mustard is an emulsifier and helps with smoothness. I picked white pepper over garlic or hot sauce as other recipes noted. I also skipped Worcestershire sauce as some recommended as it can contain anchovies, and weirdly anchovies can trigger shellfish allergies. Dropping some jalapeรฑo or poblano from the garden into this also would have been pretty killer.
Overall, these recipes are just a guide, and you can go all anarchy on them. What kind of beer do you like to cook with? What kind of cheese or spices would you add or swap out for? And, what would you dip in it? Would you did the cheesy beer bread in the beer cheese dip? Got any recommendations on either recipe?
๐ป๐ง๐บ๐๐ป
While you’re making or eating these, consider rocking out to these playlists…
Die, slugs! Die! Recently I had an issue with what appears to be slugs going to town on the bean & pepper plants in my vegetable garden. It has been rather wet lately. It certainly could be other nefarious garden pests, but I may have a prejudice for these creepy little mollusks thanks to my shellfish & mollusk food allergies.
In with the shellfish thing, I’m weird about diatomaceous earth. It; seems like breathing it in can be sus, and it can be harmful to bees. I have crushed up some egg shells and strewn them about, but I’m not certain how effective that is. I try to always rinse them well & add to my compost anyway.
I decided to make some slug traps out of stuff from the recycling bin & a PBR. It was weird to buy 1 can of beer. I rarely drink any more & didn’t need a case or a 6-pack. I did finish off what was left of the 24 oz. can after I baited the traps though.
๐ซ๐
I used two empty sour cream tubs, an empty cottage cheese tub, an iced tea jug, & a coffee container. We are perpetually excepting rain, so that’s why I made the covers. I made the cuts very quicky & very sloppy with my pocketknife because I’m impatient at times and of course decided to do this as the sun was going down.
I probably should anchor the covers somehow… but they have not blown away yet.
This morning, I counted 3 slugs overcome by a compulsion to consume delicious fermented hops.
Pour one out for the dead slugs, and drink to their memory as you listen to my Beer ๐ป playlist. Or, if you wanna get crazy, I have a Pabst Blue Ribbon ๐ฅ playlist. Why are there so many songs that name drop PBR? All I can think of that mentions Yuengling is Nerf Herder’s “New Jersey Girl.” Do any songs mention Straub?
What has proven to work well for you to repel garden pests? I have a small garden this year. I do like to keep the pollinators happy, and the birds n’ squirrels too.
I came to blog my recipe then through a search, discovered I posted one last year!โThat was in the roasting pan though, and it was a pork loin rib half.โThis year, I put a pork shoulder roast in the crock pot… and made some dumplings 2 ways to go with it!
Crock Pot Pork n’ Sauerkraut with dumplings for New Year’s Day!
Ingredients:
6 lb. pork shoulder roastย
2 bags of sauerkrautย (Beware, โBavarian styleโ is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
Drain & rinse the sauerkraut, unless youโre into clearing the pluming from the top down.
Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice.โAdd some spices.
Put the roast in, fat side up. Add some spices.
Cover it with the rinsed sauerkraut.โAdd some spices.
Add that brown sugar sprinkled all over the top,โAdd some more spices.
I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
Cook it toย 145ยฐ F according to the FDA, 160ยฐ according to my thermometer with the numbers beside the pig icon, or 203ยฐ if you want it to fall apart.
Cut up 4 of the Pillsbury biscuits into 4 pieces each, pop ’em into the crock pot on the last half hour.โI sealed the inside of the lid with foil at that point because I read you should do that online.โ(Don’t burn yourself!)
Let it rest a bit when you pull it out. Thatโs just good life advice in general.
I cooked the other 4 biscuits, also cut into 4’s, in my stock pot:โ
I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
I dropped in the dumpling pieces, and brought it down to a simmer.โThat’s about a 2 on my stovetop dial.
I boiled for 10 minutes with the lid off, then for 10 minutes with the lid on.
Tips:
Damnit, I forgot to do this part:โSear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
I put onion powder on the apple slices and garlic powder on the onion slicesโฆ because why not? Does anyone else do stuff this?
I liked the dumplings from the crock pot more than the ones from the stock pot.โthey were more fluffy/biscuity and less… wet.โThey both tasted pretty good & were certainly edible though.
Pork & SauerkrautPork, Sauerkraut, Apples, Onions, & DumplingsDumplings cooking in the stock pot.Dumplings cooking in the crock pot.Stock pot dumplings on the left, crock pot dumplings on the right.
What are your New Year’s traditions and recipes?โDid you see my New Year’s appetizers?โI’ll take any & all tips on dumplings!โI haven’t had luck with the Bisquick variety and I never tried scratch.
I love a good hot sandwich smothered in gravy, be it roast beef, meatloaf, or turkey. I was in the mood for a turkey one like you’d get at a diner, and being a week night after work, wanted to put it together pretty quickly as I hadn’t thought ahead to use the crock pot.
Putting it here, so if I want it again I’ll remember what I did right & want to try it again. I may have to double the recipe when the kids are home. This fed two of us & left enough for me for lunch.
The Turkey:
2 Breast Cutlets
1 can of Yuengling Traditional Lager (Or Straub Amber, or Shiner Bock, or Smithwick’s, or Killian’s Irish Red. Pick a good beer.)
โ cup carrot chips. (Yup, cheated & bought those in a bag too.)
1 Spanish Onion, peeled & quartered.
2 tsp. of minced garlic from a jar like a lazy person.
A bunch of your preferred spices. (I used, cracked pepper, poultry seasoning, sage, thyme, onion powder, garlic powder, paprika, Mrs. Dash’s table blend, and a bit of Season All.)
Pre-heat the oven to 350ยฐ
Put the turkey cutlets in a roasting pan, & pour the beer over them. Again, get good beer. No one wants you to cook with Coors or Budweiser or Mic Ultra.
Toss in the onion & carrot.
Add all the spices. When you think it’s too much, keep going.
Stick in your meat thermometer probe that reads temperature while cooking.
Pit the lid on, put it in the oven.
I set the timer for 50 minutes, but it was done in a half hour or so. Cook to 165ยฐ internal temp & let it rest. I got distracted & took it to 170ยฐ and no one died, so don’t worry if it’s not precise.
The Veggies:
Bundle of Broccoli
Carrots from that bag you already opened.
Chicken Bullion Cube.
You still have those spices out, right?
Eyeball some water into the pot, ad the bullion & spices.
Chop that broccoli up and compost the stems or make those little fried things that looks delicious.
Put the broccoli & carrots in the steamer thing that goes on top of the pot.
Boil it for… I dunno. Not long. I like my broccoli bright green & crunchy. Bonus with the carrots being cut like this, they cook quickly too.
The ‘Taters:
They’re from a box. Follow the directions… sort of. I bought the store brand.
Use more butter than they call for.
Put a chicken bullion cube in the water instead of salt.
instead of lowfat milk, use ยฝ whole milk and ยฝ buttermilk. Add sour cream if you’re into complete and total anarchy.
The Gravy:
2 jars of turkey gravy
roasting pan drippings
A bit of those carrots & onions.
Heat the gravy on medium-high.
Add pan drippings to taste
Chop up the carrots & onions pretty small, & add them too.
Cook it on medium until it thickens back up.
The Sandwich:
Texas Toast (Why do they call it that? it wasn’t toasted.)
That turkey, sliced after it has rested a bit.
That gravy.
Put the bread on the plate, with some mashed potatoes beside it.
Put the turkey on top.
Add some gravy on top of everything.
Put another piece of bread on the top. (Unless you want an open-faced sandwich.)
Slather more gravy on that.
Drink a shot of gravy.
Don’t forget to eat your vegetables so it’s a healthy meal. This is a quick week night dinner that tastes like it cooked all day.
Things I might try next time…
Toast the Texas Toast, or grill it up like grilled cheese or a patty melt?
Bacon pieces in the gravy.
Bacon on the sandwich.
Have any suggestions, tips, tricks, or secrets?
If you were a lunch lady in the 80’s and know how to make/where to get that greenish-yellow glow-in-the-dark colored school cafeteria gravy, hit me up in the comments! I am super nostalgic for that,
I made some ham n’ bean soup. I liked it more this time than last time. Here’ the recipe…
Every once in a while I get hungry for this. I make it slightly different every time. This time was pretty god, so I may replicate it. Or at least attempt to.
Ingredients:
2 freezer bags of leftover ham from Easter, cubed.
2 globs of Irish butter using a tablespoon.
Spanish onion, diced.
A stick of celery, chopped
Shredded carrots, chopped even smaller
1 red bell pepper, cubed
1 tsp. of minced garlic
7 cans of beans. I used the Giant Eagle brand. I got butter beans, black beans, pinto beans, navy beans, kidney beans, great northern beans, & cannellini beans. I thought about garbanzo beans and black eyed peas.
I’m impatient so I didn’t use dried beans and soak the overnight while standing on my head facing east while reciting a mantra about not farting after eating this soup or whatever you have to do to do all that properly. Ain’t nobody got time for that. I did drain & rinse them really well. I’m sure this would be fine with ham steaks but the roasted ham from Easter was delicious.
The Method:
I dumped all the beans into a colander and mixed them, then rinsed them pretty good with cold water. I set that aside on a bowl for a minute.
I globbed the butter into the stock pot, put it on a burner, and cranked that shit up to medium-high.
As the butter was melting, I added the onions, and let them sautรฉe a bit. I added some onion powder, garlic powder, and a bit of salt here.
I added the carrots, celery, & bell peppers, then sautรฉed a little more.
This is where I added the rest of the spices to taste. Use whatever floats your boat. I added the minced garlic last so it didn’t burn.
I tasted this before I did anything else and did so by setting aside a spoonful to cool while I moved on to the next step. I could have eaten just this.
I dumped the canned potatoes along with the water into the mix.
I dumped the beer into the mix.
I got 8 cups of water into a giant mixing cup & added the “better than bullion” and soup base stuff. I went a bit lighter than the directions specify because I always end up making the soup too salty. I also didn’t use a measuring spoon. I used regular spoons & serving spoons. What is this, baking?
I added all the beans, and 4 more cups of water.
I added the ham last as I cubed it. I think at some point I cranked the heat down to medium.
After adding the ham, I brought it to a boil on high, then let it boil on medium-low for 20 minutes, lid off, then pulled it off to rest.
If you’re worried about the taste, take a bite way too soon, scorch your tastebuds, and it won’t matter anyway.
This was pretty tasty. I would only maybe add bacon? Manybe peas or something? What would you add? Would you switch anything out? I’m sure chicken bullion or broth would be good here too.
I like to serve this with some buttered rolls, or even a sandwich. Maybe cornbread would be good too?
So, I have blogged about it before, but that was more just the method. This time I actually measured stuff. Usually I just eyeball a bag of fresh green beans if they look good. Still don’t have a good name for it. Ham, Green Beans, & Potatoes? Ham , Beans, n’ Taters? Grandma’s Special? Daddy’s Favorite? Is it a soup or a stew? It’s delicious is what it is. I generally make enough to have a stunningly large amount of leftovers. I always try to get the ham bone, this time my son & I each got one. He’s a copycat.
Soup – In the spoon & soup in the bowl – and the post dinner text from my 9yo after she said there were too many beans and potatoes. ๐คฆโโ๏ธ
Ingredients…
3 quarts water
2 Bone-In Ham Steaks, cubed. (makes about 16 cups / 4 quarts)
1 5 lb. bag of potatoes, cubed. (makes about 16 cups / 4 quarts)
2 “steam in bag” bags of green beans, snapped in ยฝ or โ (makes about 8 cups / 2 quarts)
The “to taste” is just a few shakes usually. This recipe doesn’t really need any extra salt, so if I have a salt-free blend like Mrs. Dash or the Aldi equivalent, I use that. The bullion is according to directions, I think I measured it out right. I added too much water this time, but I think this measurement is still right. The beef & chicken bullion cubes and even the beer are completely unnecessary, but I feel like it adds a little to the broth. I use a big stock pot with a lid, and an 8-cup measuring cup for the big stuff.
Put your liquids & spices in the pot, put it on to boil, but don’t quite dime the knob.
Cube your ham, dump it in the pot.
Cube your potatoes (don’t peel them!), dump ’em in the pot.
Snap ends off your beans if you have any sus ones, snap them in to bite-size pieces if you want. Or chop them. Or don’t. Dump ’em in the pot.
Boil for 20 minutes.
Simmer for 20 minutes or even longer if you want. Let it cook down & get tasty.
Don’t taste it too early while it is hot and burn your tongue every time, because I definitely do not do that.
Serving suggestion – Serve it up with homemade bread (or store bought fresh baked) and butter.
Obviously, wash the beans & potatoes first. I think I broke down what you need & more details on the method the first time I wrote about this soup(stew?). I use fresh produce beans most often, but the bags are quick & easy to measure. This is also good with leftover ham from a holiday meal.
I like soups, I make them a lot. Well, I make them sometimes, when I have time. If you like this one, check these out:
So, Ci3 closed up shop… and with it went A-Maze Mugs. Not sure that any were actually sold anyway? I know I have 2 prototypes and we did work up art for the box. I posted about them a few times. I also did a (very) poorly recorded jingle.
I feel like I just sit on all my maze art, while others are able to monetize their art projects. This is me reaching out for advice from my creative peeps.
I know there are no-money-up-front printing/fulfillment services. Does anyone have good (or really bad) experiences with any of those? I clicked a link on one, and 30 are showing up in my FB ad feeds. Are any more reputable/profitable/flexible than the others?
Even better, does anyone local do printing & fulfillment services, like Commonwealth Press?
Would it be worth it to save & invest some money into it?
I would like to put my mazes on all kinds of stuff. I get likes on my mazes on Instagram. Occasionally someone sends me a solution. Maybe T-shirts would be useless… unless you had one on the back and wanted someone to complete it as a sort of massage? Ha ha.
Tiles may be interesting. The socks that Mike worked up were super cool! Mugs seem to be out but those new stainless steel tumblers are in. Maybe a beer stein? Maybe just a book of mazes? My thing though, is most of my stuff has no theme. They’re just mazes. I have a TON drawn. They just need scanned & maybe cleaned up a bit.
I’m not looking to get rich, but creativity funding more creativity never hurts. Right?
These look like a fun product IMHO, anyway. Finding someone to ship a mug and a dry erase marker AND do the printing may be tough?
I’m open to any and all suggestions and solutions. I feel like I’m just sitting on these, have been for years, and should be doing something with them.
World (and Lunar) Domination 