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YOKE DU YOUR
“Will I be the first to do this to you?” the young man whispered to his new girlfriend as they sat on her bed.
“What a silly question,” the woman giggled. “I don’t even know what position you’re going to try yet!”
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? This is “Ocean Park, #79” by artist, Richard Diebenkorn.
Look around you. Design is everywhere! How can you incorporate the beauty that surrounds you into your art or craft? This is a Volkswagen Beetle covered in a Mexican Huichol Indian bead design.
IDEA I LOVE
If you are a hot mess like I am while you sew, you are going to love to have this fabric constructed “bag” for tossing your scraps, thread snippets, and so on. Here’s a little tutorial on how to make this little gem, along with how the blogger machine quilted her super cool design onto the fabric. You know you want one…
IDEA I LOVE
Is it my imagination or have I posted this project before? Well, whether I have or haven’t may not be the point – – I guess I really like this project. Weaving design into a yarn covered bangle cannot only be super therapeutic, but the patterns you can come up with and implement could be stunning! I see little excuse not to try just one or two of these. If you hate it, give it to your daughter-in-law (she’ll wear anything…) Here is the tutorial:
IDEA I LOVE
Just when I thought I wouldn’t have to look at one more crafted fox (or owl, for that matter), up pops a crochet pattern for a fox covered Mason jar (because we all need one of these). Okay, okay, I will admit that this is cute, and would be perfect to keep your drink cool or warm should you run out of actual glasses or cups. What I think would be most fun, however, is to crochet several dozen of these, covering your mason jars that hold your recently canned jellies and jams, or beans or whatever, and proudly display them on a shelf in your kitchen ( of course, you would want to use all different colors from orange to green to purple)! And, really, can there be a better wrapping if you’re giving your canned goods as gifts? Here’s the pattern:
REFRIGERATOR PICKLED RED ONIONS
- 1-2 large red onions skins removed and sliced into 1/4 inch strips
- 1 1/2-2 cups white vinegar
- 3/4 cup water
- 1/2 cup sugar
- 1 medium garlic clove peeled
- 6-8 sprigs fresh dill
- 4-5 dried whole cloves
- 1 Tablespoon mixed peppercorns black, green, pink
- 2 teaspoons kosher salt
- Place onions, vinegar, water, sugar, garlic, cloves, peppercorns, and salt into a heavy duty pan over medium high heat and bring to a boil. Once boiling, reduce heat and let simmer for 10 minutes. After 10 minutes, turn off heat, add in half of the dill sprigs and cover pan with a lid. Let the pan sit for another 10 minutes.
- Using tongs or a fork, place onions into 8 ounce jars dividing evenly or into one large 32 ounce jar. Once all of the onions are in the jar(s), add remaining sprigs of dill to each jar. Pour liquid over the top of the onions leaving about 1/4″ at the top of the jar(s). Cover onion jars with lids and let cool at room temperature for about an hour before placing into the refrigerator.
- Place jar(s) into the refrigerator to completely cool and store for up to 3-4 weeks while using onions in salads, sandwiches or tacos.
IDEA I LOVE
I prefer oven mitts to a potholder especially when I am handling large pots or taking giant pans from the oven. Most of the other mitts that I buy over-the-counter just don’t fit my hand, so making my own might be just what I need to do. If you have normal-sized people hands, then you should make a few sets as gifts or to actually coordinate your mitts with the colors of your kitchen (because unless your kitchen colors match, your recipes suck). Here’s the tutorial for making oven mitts:
WORDS TO LIVE BY
Nancy Zieman calls this the quilt to give away. It is also a terrific stash buster! I love this quilt, but how it turns out depends on the colors of your languishing stash. Pay the coloring no mind! Shop your stash, make a few of these quilts, and follow Nancy’s advice… Give the suckers away! Follow this pattern:
Four Days: The Historical Record of the Death of President Kennedy: United Press International
LEMON RASPBERRY LAYER CAKE
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk [I prefer buttermilk with the lemon]
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable [I made a raspberry spread with sugar, lemon, and water]
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Top with another layer, spread with preserves and then do the same with a third layer
Place the last layer cut side down on top of the cake and frost with whipped cream.
The cake is ready to serve as soon as it is assembled.
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days.
My heart be still. Yes, I am entranced by this mini doughnut machine, and I can’t believe it is only $99 for an increased risk of heart disease. Must have one.
IDEA I LOVE
I am no good with woodwork, but this looks like something even I could pull off. Maybe I will start with a wooden pineapple cheese board, then work my way up to a distressed-wood pig bread board — I’ve always wanted one of those. Look, these uniquely shaped wooden boards are so cool that if you can’t make one, pay a neighbor! Here’s how (to make a board, not to pay a neighbor):
CHARLOTTE OLYMPIA Parasol Platform Sandal, $1295.00
Have you checked out …
The new Slow Stitching Movement blog has been posted. This blog is about “Creating and Participating in a Slow Stitching Salon.” I’d love for you to take a look at it and give me any feedback. Thanks! xooxm