Sashi Made Some Sales: Bearly Dreadfuls are back!

 

Back in 2016, I decided to make a patchwork bear or a frankenbear to go with my Halloween costume.  Mortimer turned out so cute that my then-fiancé wanted one as well.  Then our friends and coworkers wanted one so I made more.  

Sashi with the very first Bearly Dreadful, Mortimer
October 2016

By the time he and I got married in 2017, they had grown in popularity amongst our friends that we decided to have them as our centerpieces for friends and family to take home.

A sampling of the centerpieces, complete with paper roses I made

Matilda was the centerpiece on our table and held onto my bouquet for me when I needed my hands free

Another centerpiece.  You can also see my homemade paper roses and comic book table runners I made.

I took a small break from making them but by 2019, I had more bears than I could store so I decided to open an Etsy shop called Bearly Dreadfuls.  It did okay and at least gave me purpose with the BDs. When the pandemic hit in march 2020, though, I decided to close it temporarily so I wouldn't have to go in public for shipping.

Then, admittedly, I got lazy and just didn't reopen it.  That is until I went to my first Goblin Market!

As soon as I walked in, I knew my Bearlies would fit in with the crowd!  It got me excited to make them again!  So I reopened up the Etsy shop in October and even set up their own website (powered through Etsy).  Within days, I already had sales and it felt good to be back.

Then I heard about a Goth Flea Market in Atlanta that was happening Sunday, Nov. 6 so I decided 8 days prior to see how the Bearly Dreadfuls would do in person.  It was a week of a lot of work to get enough merchandise ready for a mini-popup showing but I got it done and ready!

Mini booth at the Goth Flea Market in Atlanta

I also sold prints and stickers I made

Mini booth at the Goth Flea Market in Atlanta

Better shot of the prints and stickers

The show went over really well!  So many people smiled and a few squeed when they saw them.  It made my heart so happy!  I had 20 Bearly Dreadfuls done in time for the show plus made 30 ornaments.  By the time we left, I had only 5 BDs and 8 ornaments left!  I'm not even sure how many stickers I sold (I should probably do inventory on that) but there were quite a few.

We consolidated the product down to one table about 30 minutes before we closed down completely.

This last minute (to us) mini event was a helpful learning opportunity for getting ready to sell at the Goblin Market in April.

Here is what I learned:

• I need bigger hooks for the ornaments. The ones I had gotten were way too small.
• I will make half of the ornaments into key chains because I received multiple requests.  I've already purchased the hardware!
• I need to have e-payments available so I am setting up Venmo, Cash App, and Zelle (the 3 I was asked about multiple times)
• Signage showing that I take credit cards/e-payments should be in multiple places in the booth.
• I need to steam iron out the wrinkles from my tableclothes beforehand!
• Lighting for the booth is not a bad idea. I'm thinking fairy lights!
• Sometimes the Bearly Dreadfuls choose the people instead of the other way around.

Goblin Market 2023

Sashi Made A Recipe: The Paranormal Pepper Jack-tivity Burger (from Bob's Burgers)

 

My favorite TV show paid homage to one of my favorite found footage movies! Sure, I could have just added pepper jack cheese to a burger patty and called it good, but I decided to make it but extra by seasoning the patty with some Southwest flavors and did a simple condiment by mixing salsa and sour cream. It was so good, it was scary. 😂

Bob's Burgers 
"Tina and the Real Ghost"
Season 5

The Paranormal Pepper-Jack-tivity Burger

Makes 4 burgers

• 3 Tbsp salsa
• 3 Tbsp sour cream
• 1 lb lean ground beef 
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp oregano 
• 1 tsp Worcestershire 
• 4 slices pepper jack cheese 
• 4 brioche buns, toasted
• 4 thick slices of tomato, optional

1. In a small bowl, stir together the salsa and sour cream. Refrigerate until needed.
2. In a medium bowl, gently mix together the ground beef, garlic powder, cumin,  coriander and Worcestershire until blended. Form into 4 large patties, each 3/8" thick.
3. Heat the large nonstick over med-high heat and add the patties. Cook for 3-4 minutes, flip, and cook for 3-4 minutes more until the patties are cooked through. Flip again then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
4. On the bottom bun, add the tomato (if using) and burger patty then top with the salsa-sour cream mixture and top bun.
5. Grab some napkins and enjoy!

Sashi Made A Recipe: The Troy Oinkman Burger (from Bob's Burgers)

 

I truly love all the puns in Bob's Burgers.  Even on the rare episode that leaves me feeling meh, the puns make up for it. For those, like me, who don't follow the sports ball of the regional team, this one is a pun on Troy Aikman. And like Troy Aikman, this burger is a big one!

It's really just a basic bacon cheeseburger, but I made it a little extra by adding chopped cooked bacon into the burger mixture and covering it with aged white cheddar then smearing both bun halves with thousand island dressing. Definitely roll up your sleeves and have a bunch of napkins handy!

Bob's Burgers 
"Easy Com-mercial, Easy Go-mmercial"
Season 4

The Troy Oinkman Burger

Makes 3 Burgers

• 8 slices thick cut bacon
• 1 lb lean ground beef (I used 92% lean)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp kosher salt
• 1 tsp Worcestershire sauce 
• 3 slices aged white Cheddar 
• 3 potato buns, toasted 
• 6 Tbsp Thousand Island dressing 
• 1 cup chopped lettuce
• 1 Roma tomato, thinly sliced

1. In a large nonstick skillet over medium heat, cook the bacon, flipping occasionally until golden brown and crispy but not burnt, about 7-8 minutes.
2. Lay the slices on paper towels to drain and cool while carefully wiping out the pan for the burgers.
3. Cut or break the 8 bacon strips in half so you have 16 half strips. Take 7 half-strips of the bacon and cut them crosswise into 1/4" pieces. Set the other 9 half slices aside. Mix the cut up bacon gently into the ground beef along with the garlic powder, chili powder, salt, and Worcestershire.  Form into 3 large patties, each 3/8"-1/2" thick.
4. Add the patties to the heated pan. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
5. To serve, spread 1 Tbsp of dressing on each bottom bun half. Top with lettuce and tomato slices. Add a burger patty on top of the tomatoes then top each with 3 half slices of bacon. Spread the cut side of the top bun half with 1 Tbsp of dressing and add to the top of each burger.

Sashi Made A Recipe: The To Thine Own Self Be Bleu Burger (from Bob's Burgers)

 

There are multiple bleu cheese references in the Burgers of The Day on Bob's Burgers, but this one was closer to my heart because William Shakespeare will always have a special place for me. Plus, this episode pays homage to Stand By Me which ALSO has a special place in my heart.

It would have been easy for me to just crumble some blue/bleu cheese on a burger patty and call it a night but I needed it to be a little extra. So this has bleu cheese STUFFED inside of it and the mushrooms were cooked down in a beefy glaze which helped cut the richness and sharpness of the cheese. It took a little extra work but not much and totally worth it!

Bob's Burgers 
"Stand By Gene"
Season 6

The To Thine Own Self Be Bleu Burger 

Makes 4 burgers

• 8 oz sliced button mushrooms
• 1 cup low sodium beef broth (I used 1 packet of sodium free beef Herbox in 1 cup of hot water. You can find it on Amazon)
• 3 Tbsp Worcestershire, divided
• 1 tsp garlic powder
• 1 tsp cornstarch
• 1 Tbsp steak seasoning (I used this from FlavorGod)
• 2-3 oz bleu cheese crumbles
• 4 hamburger buns, toasted 

1. In a medium nonstick skillet over medium-high heat, cook the mushrooms, stirring frequently,  until they start releasing their juices, about 5 minutes. 
2. Meanwhile, in a small bowl, whisk together the broth, 2 Tbsp of the Worcestershire,  garlic powder, and cornstarch. Pour over the mushrooms, stir, and bring to a simmer. Turn the heat down to medium-low and simmer, stirring every few minutes, until the sauce is thick and mostly cooked down. Once it reaches your desired thickness, remove from heat and cover to keep warm.
3. While the mushrooms simmer, in a medium bowl, gently mix together the ground beef, remaining 1 Tbsp of Worcestershire,  and steak seasoning until well blended. Divide into 8 equal portions. (Keep an eye on the mushrooms and stir occasionally.)
4. On a piece of parchment, press the portions into large thin disks 4"-5" wide. On 1 of the disks, spread 1 heaping Tbsp of the bleu cheese crumbles in the center, leaving at least 1/2" of meat uncovered. Repeat with 3 more disks. Cover the tops of each with another thin patty and press the edges together to seal the bleu cheese inside.
5. Cook in a large nonstick skillet over medium-high heat for 4 minutes, flip, and cook for 4 minutes more.
6. Place a burger patty on the bottom of a bun then top with the cooked mushrooms and a sprinkle of bleu cheese crumbles before adding the top bun.

Sashi Made A Recipe: The "It's My Havarti and I'll Rye If I Want To" Burger (from Bob's Burgers)

 

I really do love this show, so I don't think I'm going to stop coming up with burgers based on Bob's burger of the day any time soon! Since we had havarti left over from last week's punny burger, it sort of made sense for this to be the next one in my line up. Plus, I've been on a turkey reuben sandwich kick so we already had rye on hand. I personally prefer light rye with no seeds but you do you! I treated this basically like a patty melt so feel free to leave the onion off as well. That's how my husband had his since he abhors onions.

I used bottled dressing this time but you could easily make it. Here's my recipe for an easy sauce on my old blog. In fact, the seasoning I used for the patties in this burger is from that same post!

Bob's Burgers 
"A Few Gurt Men"
Season 7

The "It's My Havarti and I'll Rye If I Want To" Burger

Makes 3 burgers

• 1/2 large sweet onion cut into thin slices
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1/4 tsp cayenne pepper 
• Fresh ground black pepper, to taste
• 3 slices havarti cheese
• 6 slices rye bread, toasted
• 3-6 Tbsp Thousand Island dressing

1. Heat a large nonstick skillet over medium-high heat and add the onion. Cook, stirring frequently,  until the onions are golden brown and tender, ~10-12 minutes. If the onion starts to stick, add 1-2 Tbsp of water. I usually use up to 4 Tbsp when sauteing onion this way. Once the onion is cooked, transfer to a small bowl and cover to keep warm. Wipe out the pan and put the pan back on the heat.
2. While the onion cooks, in a medium bowl, gently blend together the ground beef, Worcestershire, cayenne, and black pepper. Form into 3 large oval patties, each 3/8"-1/2" thick and a little larger than the bread.
3. Add the patties to the heated pan. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cooked onion on top of each patty then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
4. Spread the dressing on the tops of 2 slices of bread. Add the patty on top of the dressing of one slice and add the 2nd slice dressing side down. Repeat for the other 2 sandwiches.

Sashi Made A Recipe: The Sweet Chili O'Mine Burger (from Bob's Burgers)

 

This one from a season 5 episode checks a bunch of boxes for me!

✔ A good pun

✔ A good burger

✔ 80s rock music

Originally,  I thought of doing a basic burger with chili but my husband suggested incorporating sweet chili sauce instead which was a brilliant choice! We had talked about glazing the burgers with it but  because of the sugar content, that would have burned too easily and/or smoked out the apartment.  So I chose to mix it into the beef with a little soy sauce (I used coconut aminos) and garlic powder. Then I also mixed it in a 1:1 ratio with mayo as the condiment which was quite pleasant! I used havarti for these but you could also use provolone or Monterey jack.

Bob's Burgers 
"L'il Hard Dad"
Season 5

Sweet Chili O'Mine Burger

Makes 4 burgers

• 6 green onions, greens and whites separated,  both thinly sliced (optional)
• 1 lb lean ground beef
• 6 Tbsp sweet chili sauce, divided (1/4 c + 2 Tbsp)
• 2 Tbsp low sodium sauce (or regular or coconut aminos)
• 1 tsp garlic powder
• 2 Tbsp mayonnaise 
• 4 slices havarti cheese (or provolone or Monterey Jack)
• 4 potato hamburger buns,  toasted

1. In a large nonstick skillet over medium heat, cook the chopped white parts of the onion until toasted and golden brown, 5-7 minutes. You may need to add a spritz of oil or water if they start sticking. Remove to a small bowl and set aside. Wipe out the skillet and set aside until ready to make the burgers
2. In a medium bowl, add the green parts of the onion, ground beef, 1/4 cup sweet chili sauce, soy sauce and garlic powder. Use your hand to gently blend the ingredients together. Form into 4 patties, each 3/8"-1/2" thick.
3. Heat the large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cooked white onion then cover with the cheese slices and turn off the heat. Cover to melt the cheese for 2 minutes.
4. While the burgers cook, in a small bowl, stir together the mayonnaise and remaining 2 Tbsp of the sweet chili sauce. Spread on the tops of the toasted buns.
5. To serve, add the burger patty to the bottom half of the bun and top with the sauced top half.

Sashi Made A Recipe: The Chimichurri Up and Wait Burger (from Bob's Burgers)

 

When I saw this burger on the list, my brain immediately went to a recipe I made YEARS ago called Tango Joes so I based these burgers off that recipe which was modified from another recipe. It love how that happens! These had just a little bit of spice from the massive amount of garlic which paired well with beef, swiss, and mayo.

But I'm just going to say this now: I don't make authentic chimichurri sauce and I'm okay with that! Feel free to sub a different recipe if you feel so inclined. 🙂 A food processor is also very handy for making the sauce but you could also mince everything together manually if you need/ want to. I just used my mini 2 cup processor for this.

Bob's Burgers 
"Bob Belcher and the Terrible, Horrible, No Good, Very Bad Kids"
Season 11

The Chimichurri Up and Wait Burger

Makes 4 burgers

• 3 celery ribs, roughly chopped
• 6 - 8 cloves of garlic
• 1/4 cup red wine vinegar 
• 1 tightly packed cup of parsley leaves
• 1/4 cup tightly pack other herbs (I used 2 Tbsp cilantro leaves, 1 Tbsp thyme leaves, 1 Tbsp rosemary leaves)
• 1/3 cup olive oil
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1 Tbsp ketchup
• 1/2 tsp paprika
• 1/4 cup mayonnaise 
• 4 hamburger buns, toasted
• 4 slices baby swiss cheese

1. In a food processor, add the celery, garlic, and vinegar then pulse on high until it makes a chunky paste. Add the parsley, herbs, and olive oil and blend to form a leafy sauce. I like mine on the smoother side but this is really a matter of preference. Set aside the sauce.
2. In a medium bowl, use your hand to blend together the ground beef, Worcestershire, ketchup, and  1/3 cup of the chimichurri. The mixture will be a little wet and loose. Form into 4 patties, each 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. While the patties are cooking, in a small bowl, mix the mayonnaise with 2 Tbsp of the chimichurri. 
5. Spread the mayo/chimichurri mixture on the cut sides of both the top and bottom buns. Add the burger patty to the bottom bun and cover with the top.
6. There will be leftover chimichurri sauce. Cover and refrigerate that green liquid gold and use it on things like scrambled eggs or potatoes!

Sashi Made A Recipe: The Parme-Jean Claude van Hamburger (from Bob's Burgers)

 

My husband and I actually watched the episode this is from last night and I knew immediately what I wanted to do for this week's burger. I modified my homemade Italian sausage recipe to work with beef and adjusted my usual marinara sauce to make just enough to be a condiment. You could also use the jarred stuff but this was stupidly easy and tastes much better!

While slightly messy, just like the Belcher family, it turned out better than I had imagined. The only change I would make is to use an 80%-85% lean ground beef instead of 92%. The beef got a bit overworked while blending in the season so was a little tougher than I would have like. Plus, fat is more delicious anyway. 😁

Bob's Burgers 
"Steal Magazine-olias"
Season 11

Don't be intimidated by the long list. It's just seasonings which take seconds to measure out!

Parme-Jean Claude van Hamburger

Makes 4 burgers

• For the burger patties:
• 1 lb ground beef (If you usually use lean ground beef, I suggest 80%-85% lean for this one)
• 1/4 cup freshly grated parmesan (do not use the dried powdery stuff)
• 1 tsp dried parsley *
• 1 tsp garlic powder *
• 1/2 tsp onion powder*
• 1/2 tsp dried basil *
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/4 tsp dried oregano *
• 1/4 tsp thyme *
• 1/8 tsp red Chile flakes (optional)
• * You could also use 1 Tbsp Italian seasoning as a substitute for these
•  
• For the sauce:
• 8oz can tomato sauce (not spaghetti sauce)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp oregano 
• Pinch kosher salt 
• A few grinds of fresh black pepper
•  
• 4 burger buns, toasted
• 4 slices mozzarella 

1. In a medium bowl, gently mix together the ingredients for the burger patties with your hands until well blended. Form into 4 patties, each 3/8"-1/2" thick.
2. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
3. Meanwhile, in a small saucepan,  mix together the ingredients for the sauce and heat over low until bubbling and hot. Turn off the heat.
4. Serve the patties on the buns topped with sauce.

Sashi Made A Recipe: The Cole Came, Cole Slaw, Cole Conquered Burger (from Bob's Burgers)

 

The name is a mouthful,  just like this burger! From season 6 episode "The Cook, The Steve, The Gayle and Her Lover," I made this as a play on a pulled BBQ sandwich with cole slaw, BBQ sauce, and pickles. You'll definitely need a bunch of napkins.

I used 92% lean ground beef mixed with BBQ sauce, steak rub, and a bit of seasoned salt. Then the burger is topped with cheddar, more sauce, cole slaw, and a couple of pickle slices. I used short cuts like jarred slaw dressing (Marzetti's is my favorite) and bagged shredded cabbage and carrots. 

Bob's Burgers 
"The Cook, The Steve, The Gayle and Her Lover"
Season 6

The Cole Came, Cole Slaw, Cole Conquered Burger

Makes 4 burgers

• 16 oz bagged shredded cole slaw mix 
• 16 oz cole slaw dressing (I used Marzetti's)
• 1 lb lean ground beef
• 1/3 cup bottled BBQ sauce (I used Sweet Baby Ray's)
• 1 Tbsp steak seasoning (I used Flavor God)
• 1 tsp seasoned salt (I used Lawry's)
• 4 slices cheddar cheese
• 4 hamburger buns, toasted
• Dill pickle slices, optional
• Additional BBQ sauce

1. In a large bowl, mix together the cole slaw mix and dressing until well coated. Cover and refrigerate until needed.
2. In a medium bowl, mix together the ground beef, BBQ sauce, steak seasoning, and seasoned salt until well blended.  Form into 4 patties, each 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. To assemble: spread BBQ sauce on bottom bun, top with burger patty then smother with cole slaw and optional pickle before adding the top bun.
5. Grab a bunch of napkins and enjoy!

Sashi Made a Recipe: Chorizo Your Own Adventure Burger (from Bob's Burgers)

 

Bob's Burgers is, by far, one of my most favorite shows. Ever! I have rewatched it more times than I can count. Same with the movie. The show is so smartly written and I adore all of the puns! If you haven't seen the show, Bob's Buger of the Day changes every day and is extremely punny. In the first episode, he has the "New Bacon-ings Burger" which comes with bacon. An appropriate first Burger of the Days! 

I have the cookbook which features real recipes of many joke burgers from the first 5 seasons and I have made many of those recipes in the past.

My husband and I thought it'd be fun to make some of the joke burgers on our own and I figured this one would be appropriate for the first one. It's the Chorizo Your Own Burger from the 2nd season episode "Food Truckin'"

Bob's Burgers "Food Truckin'" Season 2

It's simple! Half ground beef, half Mexican-style chorizo, some seasoning, Cheddar, and a creamy, slightly spicy sauce on a toasted bun. 

Chorizo Your Own Adventure Burger

Makes 4 burgers

• 1/3 cup sour cream
• 1 tsp hot sauce (I used Cholula)
• 1 tsp lime juice
• 1 tsp dried cilantro
• 8 oz 92% lean ground beef
• 8 oz Mexican-style chorizo (remove casings if necessary)
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp anchor chile powder (or 1/2 tsp chili powder)
• 1/2 tsp kosher salt
• Fresh ground black pepper, to taste
• 4 slices sharp Cheddar
• 4 buns, split and toasted

1. In a small bowl, mix together the sour cream, hot sauce, lime juice, and cilantro. Refrigerate until ready to use.
2. In a medium bowl, add the ground beef, chorizo, cumin, garlic powder, anchor chile, salt, and pepper. Mix until well blended and form into 4 patties, each about 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. Meanwhile, slather the bun tops and bottoms with the prepared sauce. Place a patty and each bun bottom and top with, you guessed it, the bun top.

Sashi Took A Break

 I'm still here! I had to take a break from my weight loss journey because I could feel it affecting my mental health is a pretty major way. Just the thought of eating anything considered unhealthy would trigger an anxiety attack. I went crazy with food for a few months but I was so much happier! Yeah, I've gained a little of the weight back, but I'm still down over 100 lbs which is a win in my book! Now that I've gotten a handle on my mental health again, I'm ready to start working on my physical health again. 

While I think WW is a wonderful program, I'm not going back to it. I know that I need to track to be successful so I'm going to use an app called LoseIt which I've used in the past (and have a lifetime membership for already).

I plan on focusing on healthier choices Sunday-Thursday and splurging more Friday night and Saturday. I think keeping a balance will help me be more successful. 🙂

One of many journals I've made over the past few months

Two things I've been doing to keep my mind positive is making art cards and blank journals. I have no idea what I'm going to do with any of it but I've been having fun!

A few art cards I've made

Sashi Made A 2022 Weight Loss Tracker

 

I made a monthly weight loss tracker for this new year! Please feel free to save it and use it yourself.  😊

You can save the image FROM HERE

Sashi Made Progress

 I've lost 130 lbs now! That means I am 33% off from when I started WW! I still have a lot to go but I'm getting there. 🧡