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On Thursday, July 10 from 1 until 2:15-ish PM EST, I will be giving an ENCORE and LIVE presentation of The Slow Stitching Webinar! And, of course, and there will be a LIVE response to all of your questions and comments about Slow Stitching. Sign up today and see what all the buzz has been about, how to get unstuck, and how to ramp your patchwork up a notch for your own, physical, emotional, creative, spiritual and financial benefit.
Can’t make this time either? Sign up and a copy of the webinar will be sent to you so you can watch and listen at your own leisure! xoxom
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YOKE DU YOUR
Daffy Duck walked into a pharmacy and asked the saleswoman for carton of condoms.
“Certainly, sir,” said the woman behind the counter, “Shall I put them on your bill?”
Daffy Duck replied, “Thit no! I’ll thuffocate!”
Artists or art that turns me on and feeds my muse! Like it or dislike it, what about this art inspires your own art or creativity? By New York Artist, Hillary Harkness, inspired by Gertrude Stein.
Look around you. Design is everywhere! How can you incorporate the beauty that surrounds you into your art or craft? A meat tenderizer!
IDEA I LOVE
You may not know this, but I find working with mixed-media and paper and are journaling to be of the most creative craft that I participate in. It’s like once I begin my process, my creative ideas and layering of inspiration seems to be an un-ending font of wonderment. Luckily for all of us, I found this neat tutorial for working with thread, vintage photographs, vintage and new greeting cards, and any other embellishments you can find! Check out this page of inspiration and see what you could come up with that might express your soulful self:
IDEA I LOVE
This is such a pretty quilt, totally summery, but with the right fabrics could look winter like or a autumnal. So not difficult to put together, and I love how the pattern keeps your I’m moving. I’m wondering if a little appliqué in the “windows” might be a nice touch, too… Here’s the pattern:
IDEA I LOVE
Some punkin’ having a birthday at your house? Hozaabout making a reusable Birthday Wreath to celebrate the day using pretty cupcake liners and buttons (and I loves me a button on anything). This could become a tradition in your abode. When the wreath is on the door, someone’s adding a year more! LOL Here’s how you can make your own wreath (My wreath would be made exclusively from Hello Kitty liners with pink and white button embellishments):
I LOVE Vintage Japanese Kimonos (Japanese beetles, not so much).
Read about these vintage beauties, here:
SUMMER CORN AND TOMATO PASTA
- 1 pound bow-tie pasta
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pint cherry tomatoes
- 3 ears fresh corn, kernels cut off
- 2 tablespoons unsalted butter
- 1/4 cup fresh basil leaves, torn into pieces
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
- Geyser Peak Winery Alexander Valley Chardonnay 2004 (California)
TipDress it up
- Give this pasta a fancy twist by tossing in cooked lobster or shrimp.
WORDS TO LIVE BY
IDEA I LOVE
Ahoy matey! Nothing says summer like sailing the high seas, so fail those seas in high fashion wearing a DIY nautical knot bracelet that you make yourself! This summer, anyone who isn’t wearing one of these suckers is all wet! Here’s the tutorial on how to make your summer fashion statement:
Ladies and Germs, Christopher Cross (A Memba? before the Memba?)
Disco era double wrap belts (I’d need a fricking garden hose to get around my waist twice these days)
you might remember this . . .
MARTHA’S BANANA CREAM PIE
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there’s a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
First of all, these light up earbuds pulsate to the music you’re listening to! You must know that I want a pair. Look, you’ve got to do what you can to look hip and rad, after hip and rad has drained from your being faster than cellulite found its way your thighs. $30
IDEA I LOVE
You’re not really going to wait until December 19 to start making this year’s Christmas ornaments, are you? Why not start now. You have less than 150 days! Here’s how you make his Paper Flower Pin ornament:
GIUSEPPE ZANOTTI PATCHWORK SUEDE ANKLE BOOTS
IDEA I LOVE
I really like the look of this for a vintage family photo (or one that you pick up at an antique shop). Using a clothes pin and an old frame (pick one up at a yard sale this summer — and don’t pay a lot — the seller wants to unload it). Little, odd touches like this is what makes your house a home — that, and having a full fridge for your bottomless pit kids and grandkids. Start here:
Have you read the latest blog…
This week it’s about ethical shopping. Take a look by clicking on the image:
DON’T MISS A THING, MISS THING!
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WHY THIS FORMAT IS NEW:
For the past year or so, I have been posting up to 20 links per day on my Mark Lipinski’s Fan Page on Facebook. Of course, in its never ending quest to make lots of money, Facebook cares less about you and me and more about cash in spite of the fact they have more money than they know what to do with. As a result, those of you who have been faithful readers of the Fan Page have been removed, time and time again, from getting any of my posts onto your timeline feed. The reason is, Facebook would like me to pay money every day in order to advertise and lure readers like you, to the Fan Page. Otherwise, only about 5% of people who clicked LIKE on the Fan Page are actually seeing anything I post — and it could be random. Basically, it sucks for all of us.
I think we would all be better served if I posted my tips, ideas, links, and jokes, etc. to my blog. You can subscribe to my blog (only if you want) and get an email every time I post a grouping of ideas, links, etc. I’M NOT shutting down my Facebook Fan Page. What I am doing is putting everything that used to be on the Fan Page individually on my blog, AND there will be a daily link to the idea blog on the Fan Page, just as there were multiple links to the various blogs that I’ve always linked to in the past. It’s not that different, really.
It will save me a lot of time, and guarantee those who want to see the creative posts will actually get to see them. And Facebookers, will STILL have to click on “GET NOTIFICATIONS” if they want to see what I post on Facebook. Is that more clear? Actually, this way gives you TWO ways to get all of the ideas, etc. PLUS you can PIN them and they will be TAGGED so you can find them again in the search bar! — through the FACEBOOK FAN PAGE and YOUR CHOICE (not mandatory) to subscribe to the bLog and get email postings that way. Well, I think it’s worth a shot at least in the short term, let’s see what happens…