Jan. 08, 2009

I finished my apron for the Sassy/Flirty apron swap today! I am pretty happy with the way it turned out, but I am also pretty sure I won’t be using the pattern again. All of the seams are encased in 1/4″ double fold bais tape–what a pain! It may have been easier if the bias tape was wider, but I had to take apart seams a couple of times because the fabric had moved out of place and was sticking out where it didn’t belong. Overall I do think it looks pretty good, the colors are off in the picture.

Sugar and Spice Apron

I also finished TWO UFO’s. I finished a pair of flannel pj pants and a pair of wrist warmers, both for my semi-spoiled daughter. At least she shouldn’t be cold!

I also managed to make up a batch of homemade laundry detergent and to sprout some wheat berries for some sprouted grain bread I want to try and am just waiting for it to dry back out so I can grind it. Hopefully, I will be able to get it made tonight and can post a picture tomorrow.

The Sassy/Flirty Apron Swap

Sugar and Spice and everything nice! What a fun theme for an apron. I already have some fabric picked out and am looking for the perfect pattern!

Christmas Sewing

My sewing machine has been humming away today.  I finished up my apron for the winter apron swap and have 3 more that just need the ties sewed on.  It turned out pretty cute.  I wasn’t sure on the fabric combination, but it is growing on me.  Hopefully my swap partner will love it!  (the picture is not great, but I didn’t want to drag Anne out of her corner for a picture)

Anne Shirley modeling winter apron

I also made us some new stockings.  We have been using dollar store ones for the last few years and I wanted something a little more special.  I think I am going to crochet some lace edging to attach if I can find the time.

Pile of Christmas stockings

Well, I am off to the post office to get my box mailed, then I need to get some dinner started.

Last Minute Insanity

We leave for Disney in 18 hours and things have been crazy around here.  I have been trying to finish up and get my swaps mailed out, clean house, do laundry, pack and all the million last minute little things that need to be done before a long vacation. 

I received my apron from my swap partner for the fall apron swap.  I think the part I love the most about this apron is its ability to cover all my curves while cooking, and it is adjustable–such a clever little apron.

 

I also received a couple of fun orange potholders and a whole magazine of fall recipes. As for swaps that I mailed out I had the back 2 school swap which was a bunch of fun pens, pencils, notebooks and a colored pencil roll.  I also mailed out 2 sets of pincushions.  My favorite is the little finger pincushion for when you are hand sewing.

My dear husband also bought me a Sony Reader as an early birthday present.  I have had fun choosing and downloading books and am so looking forward to only having one book to carry with me, yet having a whole library along.  Anyone who knows me, knows that I love to read and devour books whenever I can.  A nice bonus is that I get 100 free classics to download-I am thinking I need to re-read the complete works of Jane Austen and a few other of my favorites.

Tomorrow will be full of last minute packing, readying the dog and hermit crabs to go to the pet sitters house (Dan’s neice), putting together the rest of the food and waiting for my dear husband to finish working for the day so we can get on the road. 

We won’t arrive in Florida until late Saturday afternoon, but I will try to update and share lots of pictures of our trip as I get the chance.

5 Min. Bread, Lotion and an Apron Swap

Today I made some 5 Minute Artisan Bread.  It was really simple and very tasty!  Basically you make up a wet dough and store it in the fridge for up to 2 weeks.  When you take it out of the fridge it looks something like surface of the moon, full of nooks and crannies.

 

 

 

 

 

 

You take out a hunk of dough and shape it into a ball.  This took me two minutes to get it shaped and on the pizza peel ready to rise.

 

 

 

 

 

 

 

You let it rise, then put it into a hot oven on a pizza stone with some hot water in a tray underneath and bake.  What you get is a yummy, crusty loaf of bread like you would get at the fanciest of bakeries.

 

 

 

 

 

 

Needless to say, this loaf did not even make it until dinner time.  Guess I will have to wait until later in the day if I want a loaf for dinner.

 

I also made some homemade lotion today.  I noticed that my feet were looking a little dry and rough so I decided to whip up some of my favorite lotion for extra dry skin. 

The Recipe:

1 cup olive oil

2-3 ounces beeswax (depends on how thick you like it)

1 tsp. vitamin E

40 drops essential oil ( I use 20 drops peppermint, 10 drops lavender and 10 drops eucalyptus oil)

Melt beeswax over low heat, add olive oil and heat until completely melted.  Stir in vitamin E and essentail oils.  Pour into jar and cool.  The more beeswax you use the thicker the lotion will be.  I like my lotion on the thick side for slathering on my rough feet and then covering them with socks overnight.

 

I also finished up my apron for the sassy apron swap. It turned out pretty well.  We also had to make a pot holder and include a pie recipe. Here is my finished project.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Both of my pie recipes are also freezer friendly, so you can make them ahead, and serve whenever you need them.  Gotta love freezer cooking!

Pecan Tarts

 

1/2 C. butter

3 oz. cream cheese

1 C. flour

 

1 egg

3/4 C. brown sugar, packed

1 T. butter, melted

1 tsp. vanilla

1 C. chopped pecans

 

Combine butter, cream cheese and flour.  Chill for a slightly easier to work with dough (opt.).  Make walnut sized balls and press into mini muffin pan, forming tart shells.  Mix egg, brown sugar, melted butter and vanilla and pecans.  Fill tart shells with pecan mixture.  Bake at 375 degrees for 15 to 18 min. or until filling is set and crust is lightly browned.

Notes: These freeze well, so  you can make ahead and pull out as needed.  Reheat in oven for warm tarts or serve at room temperature.

 

Ice Cream Shop Pie w/ variations

 

1 1/2 C. milk

4 oz. box instant pudding

3 C. cool whip

1 graham cracker crust

*Ice cream shop toppings

 

Combine milk and pudding mix in large bowl.  Beat with whisk until well blended.  Let stand 5 min. until slightly thick.  Fold in cool whip and ice cream shop toppings.  Spoon into crust.  Cover and freeze 6 hours.

To serve: remove from freeezer.  Let stand 10 min.  Store leftovers in freezer.

 

Toffee Bar Crunch:  use french vanilla pudding, Spread 1/3 C. butterscotch sauce in bottom of crust.  Add 1 C. chopped toffee bars to filling.  Drizzle with chocolate and butterscotch sauce.

 

Strawberry Banana Split:  Use french vanilla pudding.  Line crust w. sliced bananas.  Add 1 C. sliced strawberries to filling.  Drizzle w/ chocolate sauce.  Top w/ maraschino cherries and chopped nuts.

 

Rocky Road: Use chocolate pudding and chocolate crumb crust.  Fold in 1/2 C each of chocolate chips, mini marshmallows and chopped nuts.  Drizzle w/ chocolate sauce