Saturday, January 30, 2010
We usually do circle, because the kids get so frustrated when we can't ice their giraffe to look just like a giraffe.
½ c butter (room temp)
1 c sugar
2-3 T milk
1 ½ t vanilla
2 c flour
2 t bkg powder
¼ t salt
Beat wet into dry. Mix well. Refrigerate 30 min. Rol out and cut out in shapes. Bake 375° for 7-10 min
¼ c butter
1 c powdered sugar
1 t vanilla
Oh goodness. They are good without icing, but are pretty ok with it too.
The dough also makes for a good fruit pizza crust too. The baking time might need to be adjusted. For the pizza 'sauce' I just mixed up some cream cheese and whip topping, but I think some added marshmallow fluff would be good too.
Friday, January 29, 2010
Here's the only slightly tricky part. the end on the right and the end on the left get brought together to form a cylinder of sorts. Use one of the long tails to stitch the sides together.
Thursday, January 28, 2010
Here are the wool knitted pieces just prior to the felting. I didn't take measurements or count anything this time. I just went for it. The blue piece and the grey and black piece are pockets to be stitched inside. The flowers and hearts and just some crotchet pieces I wanted to play around with.
Does that make sense? Here is an inside picture. Here are the two pockets sewn in too.
I wasn't liking the grey color. I though it was gym sock like. I'm ok with it now though.
I also was pretty happy with the flowers. I sewed the two different flowers together and attached them to my felted purse.
Wednesday, January 27, 2010
Edited to add: I have since discovered a secret for making them look great, at least 96% of the time. Full 'secret' post here.
So the secret to pretty pretzels is adding an extra rise. After the dough rises and you divide it into 12 balls. Form balls into pretzels and (Here's the change:) rise again for 30 minutes. Then when you dip it in the bath water, they stretch out even more. Use both hands and use your fingers to spread them more. Then bake as directed.
Tuesday, January 26, 2010
Here's what was needed:
For the quilt top: 1/3 yard pieces of 10 different prints (for the rectangles)3-1/3 yards total
2 yards of a solid/neutral fabric (for the squares)
For the binding: One yard of a coordinating print
For the backing: Three yards of a coordinating print
For the batting: Two yards of 90" wide Warm and Natural batting
Here are my fabrics. I did what she recommended, I started with one colorful fabric that I loved (the flowered one- fifth from the left) and started matching from there. She also suggests just grabbing fabrics and narrowing down later. I grabbed 15. I took a few swatches from home because I really wanted to use up at least one or two pieces that I already had. The paisley mustard (number four from the left) and the green flowers in the middle are ones I already had. I chose unbleached muslin for the neutral that she asked for. The blue one that is 6th from the left will also be the binding. I'm getting a little nervous that I'm going to make this all crooked and messed up. This week was easy, lets see what next week holds.
So the assignment for week one is to select the fabric, wash and iron it. Check. So far, so good. next week is cutting... we'll see how that goes.
Monday, January 25, 2010
I had a little extra money in the grocery envelope this month (not sure how that happened) and I decided to buy all the goodies and start testing it out. For the first try, I bought a kit. It included the wrappers and rice. You just added the veges and meat. Lou and I made up a bunch with crab meat and avocado.
The little wrappers were pre-cut. You just cooked the rice and started filling them up. Roll and trim the excess and you're all done.
They aren't the prettiest sushi I've ever seen, but they were yummy. Lou ate them almost as fast as I made them!
Sunday, January 24, 2010
When you have rain boots and a rain coat it's OK.
Especially after you've been trapped inside the house all day.
Saturday, January 23, 2010
Cherry parfait. Or- Parkays, as Lou calls them:
1 pkg vanilla pudding
1 c sour cream
1 c milk
1 can cherry pie filling
1 tub whip cream
1 c milk
1 c sour cream
1 pkg chocolate pudding
-mix together pudding, sour cream, milk
Friday, January 22, 2010
I was trying to think of other things to use the hearts for and thought about making one out of wool and felting it. It could be a decoration on a felted wool bag. I'm going to be felting some things this weekend, so I'll write about that soon too.
Then I though about putting it on a shirt. The hearts stitch up in just a few minutes and are really sweet. I chose a red shirt from Bee's drawer and using a regular thread and needle, I hand stitched it on. To get it to stay put while sewing, I started in the middle with a few stitches and then went around the outside edge.
I tried three different yarns until I got one that was a good weight to work well on this shirt. The first two were too chunky.
Here's the pattern for the heart (from the above mentioned sources):
Chain 4. Make all of the next stitches in the first chain. 3 trc, 3 dc, chain 1, 1 trc, chain 1, 3 dc, 3 trc, chain 2 slip stitch
Chain 3, in first trc make sc and hdc, in next stitch 3 hdc, in next stitch 2 hdc, sc in next four stitches, chain 1 (then) dc in (the same) trc (then) chain 1, sc in next four stitches, 2 hdc in next stitch, 3 hdc in next stitch, hdc and sc in next stitch, chain 3 and slip stitch in center
Chain 3 , sc in top of chain 3 from previous row , sc in each stitch all the way around (until chain 3 from previous row). At beginning of chain 3 from previous row chain three and slip stitch in center of heart. Pull the loop to the back and fasten off.
Thursday, January 21, 2010
I was making some corn meal crusted chicken and had the pan warming up. When I went to pour in some olive oil, the whole thing lit up. The pan was on fire. I remembered that you weren't supposed to use water, but rather flour to put it out. Water would have been easy since I had a sink full of dish water. It was suddenly extremely smokey and because there are about 30 plastic shopping bags stuffed in my stove exhaust fan, I was unable to work on the smoke. Hubby happened to be in the kitchen with me and opened the back door. The fire was high and the pan was so hot. I set it down outside and grabbed a jar of flour. The next thing I knew, the fire was out and I had emptied almost the entire jar of some organic whole wheat flour that I splurged on.
I started the chicken in a new pan and all was well. I had the flour out because I was making some focaccia to go with the chicken. I don't make it often, but when I do, we wonder why I don't make it more often. It's so tasty and can easily be doctored up just the way you want.
2 ¼ yeast
1 c warm water
-dissolve the yeast in warm water. Add the following
2 ¾ c flour
1 t salt
1 t sugar
Knead and let rise 1 hour. Knead again and roll out about 3/4 inch - 1 inch thick. dimple with your knuckles. Let rise 20 minutes. Dimple again. Top however you want. A drizzle of olive oil and herbs and parm are nice. Tomatoes or other thinly sliced vegetables and other cheeses work too.
2 T olive oil
1 t garlic powder
1 t oregano
1 t thyme
½ t basil
1 t rosemary
2 T parm cheese
Bake 425° 15 min
Focaccias are all over grocery store bakeries right now. They offer a wide array of seasonings, herbs and toppings. What are your favorite toppings?
Wednesday, January 20, 2010
If you have some ideas for the windows, my car interior leather, or need some ideas of your own for a project you are stumped with, head on over to Sew Cute.
Tuesday, January 19, 2010
Like most other foods that I love, I've tried to come up with an at-home version. You won't mistake this egg drop soup for some from the all you can eat buffet, but we do enjoy this healthier version. It's simple and makes a good last minute meal.
Egg drop soup
chicken broth or stock
salt to taste
flour or corn starch
green onions (if you like that, yuck)
- bring stock to boil. Add some flour or cornstarch to thicken soup. I use my immersion blender to really get it mixed well. Beat egg whites in a bowl. Bring soup back to a boil. Slowly pour the eggs into the soup while using a fork to whip the soup. This breaks the egg up into the wispy white stuff you find in egg drop soup. Experiment with how fast you stir to break up the egg so you have some thicker pieces and some thin little wisps. The eggs cook in just a few seconds, so it ready to serve right away, although I usually let it boil another minute. I'm pretty sure that they add yellow coloring in restaurants, we don't bother.
I never knew you could make your own fortune cookie, so when I saw directions for it, the kids and I got right on it. The recipes and great directions come from Alpha Mom. They were shared there by my new friends (although they don't know that we're such good friends) at skip to my Lou.
The kitchen staff was thrilled to have a fun project to work on.