Tuesday, September 9, 2014

Stitch Tip: Organizing Embroidery Floss

During a project it’s tempting 
to yank the floss from the skein.   
For me. at least one of them gets 
gnarly and wadded up in knots 
(the green floss illustrates the results of that experience).     

It occurred to me to simply get an index card/ 
scrap of card stock, punch holes and 
slip the floss through it.   

Labeling the color is another wise move 
as I have a habit of misplacing the labels 
if it falls off the skein.     
Before sliding the floss through the hole 
I cut it into 12” -15” strands.      

This keeps the floss nice and smooth 
and I have the joy of perpetuating my personal myth 
that I am organized.

Monday, September 1, 2014

Tomatoes: A Summer Harvest

 poached eggs, yukon gold potatoes and slow roasted tomatoes
It’s been such an odd summer. 
Feel like I say that every year.   
With the cool weather the tomatoes have taken forever to ripen.   
Early in August I diligently checked every few days 
and without positive reinforcement of a ripe tomato, I…
well …forgot.   

Had my parents over for brunch yesterday 
and before they left I suggested we see 
if I had a tomato or two for them.   
Well…they went home with 10-20 tomatoes.   
The roma plant was exploding with ripe tomatoes.

Noooowww I understand why people can tomatoes. 
In previous years I’d pick the one two tomatoes that were ready 
and cook them….next day or two, do the same.   
One year it got really crazy in the garden :-) 
 and I had 6 or 7 at one time. 
I canned them.   

Thing is, all the tomato peeling, steamy, boiling water 
and canning a couple of tomatoes 
in humid August for a couple jars of tomatoes….
let’s just say Whole Foods has some very nice tomatoes 
and do I really need to spend 
my precious free time doing that?   

But here I am with 30 + tomatoes….
and what to do.   
The idea of peeling all of these tomatoes was not appealing. 
Flipping through Canning For A New Generation 
I checked to see if there were alternatives.    
Found a blurb on slow roasting tomatoes with herbs
at 200 degrees for 10 hours.   
Once cooled, freeze them.    
Worth a try and it sounded
 like a logical thing to do while I slept. 

slow roasted tomatoes with garlic, fennel seed and basil
I woke up to the fantastic aroma 
of what it must be like to live in a robust Italian family.   
Garlic, fennel seed and basil blended with the tomatoes.  
 Truly fabulous.   
They are super sweet and am now, finally,
 convinced tomatoes are indeed a fruit.

I’m hoping a few of them make it to the freezer 
just so I see if they thaw well in a few months.   
Can I wait that long? 

Thursday, February 27, 2014

Stitch Tip: THE HOOP

The hoop. 
Completely necessary for successful embroidery.
Totally tempting to leave your fabric 
on the hoop throughout the project. 

Not a good idea.   

The hoop, by design, stretches your fabric smooth.   
The longer your fabric is in the hoop 
the more it wants to stay stretched.  
 The risk is your fabric will not 
be able to be smooth again.

Why risk it.  

 You are spending time and effort on something to keep forever.
Just take it off the hoop each time you put it away.
I've learned this lesson the hard way.

Sunday, February 23, 2014

Steel Cut Oats

Steel Cut Oats
A friend has been making a batch once a week 
and just reheats a scoop each morning.   
I tried it today cooked with apples, her suggestion, 
and threw some cinnamon and allspice.  
 Really good with some walnuts 
and a splash more cinnamon.

The bowl and towel are items I picked up 
with a gift certificate my nephew gave me 
from Anthropolgie.   
That store is too much fun….

Saturday, February 15, 2014

It's Saturday...

The sun is shining. 
It’s above 20 degrees outside. 
I went to the gym.   
Have a fantastic soy au lait from Blue Max 
with a good laugh with one of their quips of the day.   
The weekend is off to a good start.  
 Hope you’re having fun too.