Do Embroidery.

Embroidery is a simple pleasure.  So simple, it was the first crafty thing I learned how to do when I was seven or eight.  So simple, it is the first craft that I have handed down to My Oldest....and in a year or so we will hand it down to My Youngest.  My weens get familiar with needles and scissors early on...makes for interesting walking and sitting wherever they've sewn...hehehe...I think.  The second thing they learn after learning how to stitch...is how to stick your needle into the fabric securely.  Unless you want some unexpected piercings...this is a very important step.

But, for all it's simplicity, it has almost instant gratification...which is something I really appreciate in a craft.  As soon as you pull that thread through the fabric...you are working on the finished product. I love it!  With quilting you have to cut all the fabric and sew the pieces together.  With sewing clothes you have to fiddle with the pattern.  But embroidery...pure action.

When I get the need to create, oftentimes I pick up pencil and paper and start drawing.  It doesn't have to be a masterpiece...sometimes I sew it, sometimes I don't.  But it's a fun process.

I got inspired for this little wall hanging by a pillow my Mother has.  I am a great pretender.  If I see something cute...I want to make it for my own....with my own spin on it.  So, I took the simplistic flowers, the detail on the leaves, the bright colors...and made something all my own with it.

The embellishments are one of my favorite parts of this kind of embroidery.  Figuring out what you can do with the empty bits.  Figuring out how to mix light and dark and straight and curvy.  I would use 2 to 3 strands of embroidery floss for this...probably 3 as it's very simplistic.  Go with what feels right.  Too thick and you can't see the fine details.  Too thin...and you can't see the fine details either.  Experiment until it feels right.

And then...there's the French Knots.  I am not going to tell you how to make french knots here.  Let's just say there are plenty of tutorials out there for them...but they are fun!  In fact, there's an entire website devoted to just...loving french knots.

Process is simple...just draw.  If you're brave, you can draw right on the fabric.  If you're feeling hesitant, draw on paper first and then trace your image onto your fabric.  I typically use white Kona Cotton for my embroidery. It's simple and sturdy.

And...because I am a quilter first...I had to do this with my embroidery.  Give it a border, some minimal quilting inside and binding.  It's what I do.

Trust me, I am no artist, but I find this fun to do. So, I'm okay with my lackings.  Here's my garden this summer...and Ginger the Pup.

And this is what My Oldest is currently working...she wanted a tiger....

That is a tiger. I'm sure of it. I drew it.

I don't encourage perfection when she's sewing...but I do try to give her some basics so she's learning as she's having fun... like trying to follow the lines and attempting to get her satin stitch...somewhat close together. But, I keep the pressure to a minimum. Right now, I just want my daughter to come to love sewing.

So, if you're feeling creative, grab some fabric and some embroidery thread and start stitching. You might find that you like it.

Thanks for reading!

Heather

Embrace your inspiration...Inspiration Cafe by Heather

Thanks for visiting the Inspiration Cafe this week.  It's Heather (your sewing guide), back for my turn to show you what I've got percolating this week. 

One of my favorite things about sewing, is being inspired by something and then making it my own.  My family room is sorely in need of...I wouldn't say redecorating so much as I would say...decorating.  On one wall, we have...a big screen TV.  That's it.  It needs something...almost anything to give it some excitement.

This is what I decided would give the room a little...flair.  Go ahead and read what you see here out loud.  It took The Mister a few seconds to get it...so don't worry...just say it.

The Mustache craze that's going around the interwebs right now is my favorite.  So, I  have made it my own.  This project that I'm making isn't just for an experienced sewer or quilter, I am using a technique that any beginner can use with ease. Just ask my Sister.  You just need a special tool...it's called fusible interfacing, and it's a miracle product.  You are able to fake applique...and for somebody who actually does applique the traditional way, whenever I use fusible web, I think...Dang, I should only use this.  Please make sure you don't buy heavy fusible web unless that is what you want...which it probably never is  Buy the light weight version.  What's great about this is you can make personalized shirts for you or your kids.  You can make adorable blankets even more adorable.  What about holiday projects...fuhgedaboutit.

Okay, so let's get started.  The first thing I did...was decide how big my wall hanging was going to be.  I happened to have some tissue paper that was 24 X 20 inches and thought...that'll do.  So I roughly positioned my phrase...knew approximately how I wanted to look, and went from there.

Now, you need to get your words just right. For me, I used my printer and found a font that I liked and made it HUGE (by the way, if you are going to use words, you need to trace them onto the fusible web mirror image).  The easy way I do this is print or write out your words and then turn the paper over and trace them onto the reverse side of the paper.  Voila.  Mirror Image.  And this mirror image is what you then trace onto the fusible web paper...and when you cut it out, it'll be right side.  Magic.

Now that you've got it traced onto your fusible web, you iron it onto the backside of your fabric.  I cannot emphasize that enough.  I don't know how many times I have wasted fabric and had to re-do my fusible interfacing because I ironed it onto the front side of the fabric.  Your fabric's pretty...I know...but look at it later.

Now cut out the words or the image.  They'll have a protective layer of paper on the back side.  Do not remove this paper until you are ready to iron it onto whatever you are ironing it on.

I removed the paper and then ironed my words onto white fabric.  I knew that the wall hanging I was going to ultimately put this on had many different fabrics in the background and so I wanted to be able to read the phrase easily.  So, it's black on white (I also had my white fabric on fusible web so it would be easy to attach to the background).  Take it from me, this comes from experience; if you try and put words onto printed fabric, it can be tricky to read.  That's the reason for the white fabric.  I then cut my images out and left a thin, white border.

Time to iron it onto your background fabric.  I'd say that my inspiration for this was shades of gray...but that just sounds naughty now. 

I pieced together many different 2.5" squares to use as my background.  You can do this...or you can just use a single piece of fabric that you really like.  So, to place your iron-on transfers, remove the paper backing and you will see your image now has a layer of adhesive on the back.  Just place it where you want it, iron over it, following the directions and it will stay there...more or less...definitely with some stitching.  Do not put your iron on the adhesive side...it'll make a mess of your iron...personal experience again.

This is where I made a mistake that I do not want you to make.  You are going to have to sew your iron on transfer down around the edges...otherwise it will peel off your final product.  No good.  You can just use a zig-zag stitch or blanket stitch to outline.  My mistake was...I sewed over the white fabric with the fusible web paper still attached.  I had to then carefully pick the paper out of the stitches before I could iron it on the wall hanging...it worked out okay, but I wouldn't recommend it.  In the future I would say iron the cut out image onto it's final resting place as you want it to appear and then sew it down.  Match your fabric and your outline thread.  You don't really want the thread to show up.

I threw on a black border because I want it to look like it's framed.  Make sure to measure accurately.  If you find your top and bottom edges aren't exactly the same, then meet in the middle.  So if the top is 20 1/4" and the bottom is 20"...then cut your border strip to 20 1/8" and you shouldn't end up with a pucker.

Thanks for checking us out here at Inspiration Cafe, please come back next week to see what Danni's up to.

Happy Reading!

Heather

It's the Olympics fault...time for the best Biscuits.

I cannot...not...watch hours and hours of TV at night right now.  It's the Olympics fault.  So, what's a sewing/crafting type person to do?  On a normal night, I don't feel the need to sit before the tube, consuming all that London has to offer.  But, I can't resist the lure of the athletes.

So, I hand quilt.  Luckily for me, My Youngest's Quilt is just begging me to finish it.  Since I have sworn off machine sewing anymore of it than I already have, that leaves the simple pleasures of hand sewing it while...watching...(which actually means listening) to the Olympics.   My Youngest has been asking me when I was going to get her new warm blanket done.  I guess I better get my act together.  Good thing the Olympics last about forever.  It should be done in another week and a half I would say.

I wanted to do something kind of fun for the quilting, so I measured 1/2" in from the edge of the hexagon and drew an outline...and then I went another 1/2" in from that and drew another outline.  I like it. 

Now, even though I am not sewing much, we still must eat, and I mentioned a few posts back when I made Bacon Corn Summer Hash that I was going to give you the recipe for The Best Biscuits On The Planet!!!!  Are you ready?  Can you stand it?  It's gonna happen.  Prepare yourself for a revelation of epic proportions...actually, rewind.  I don't know, can a biscuit recipe live up to all that hype?  Yeah...it is the best.

Okay, I don't really make biscuits like you might think of biscuits.  I don't roll out the dough and then use a biscuit cutter and get beautiful, perfectly round bits of flaky doughy goodness. 

Too much work! 

I grew up on drop biscuits (thanks Bisquick) and that's the way I like 'em.  And this recipe is the best.  I have adapted it from America's Test Kitchen which is one of my favorite sources for recipes.  They claim they are drop biscuits as good as rolled and much less fuss.  Now, remember, there is a bit of fuss to make these.  And that's okay.  Even My Sister, who hates fuss, makes these for her family as they have won her over with how good they are...and once you've made them a time or two, you forget the fuss because they really are easy and worth it.  If you are going to make anything from scratch, please make these...and pancakes....and bread...okay, I love making things from scratch, but everybody must make these, at least.

Best Buttermilk Drop Biscuits...made from scratch
adapted from America's Test Kitchen
2 Cups Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Kosher Salt
1 tsp. Sugar
1/2 Cup....yup, that's an entire stick of butter (melted and cooled)  Plus....2 Tbl. melted butter to be used at the very end.
1 Cup Cold Buttermilk

Preheat oven to 450 F.  Seriously, I know it's hot.  Just do it.

Now, the very next thing you must do, before anything else, is get a small saucepan and put your stick of butter in it and start melting it over low heat.  As soon as it's mostly melted, remove it from the heat, pour it into a small bowl, and let the residual heat melt the rest. This will help to cool the butter a bit faster.  I just let it sit in a bowl and wait until I'm ready for it. (if it's too hot I stick it in the fridge).  You want it to be just a bit above room temperature, I would say.  Once you have poured the 1/2 Cup of butter out of the sauce pan, put the other 2 Tbl. of butter in and I just let it sit on the warm burner and melt slowly.  I don't actually turn the heat on again for this step.  You will use this butter at the very end, so just hold onto it.

Combine all the dry ingredients in a bowl and mix until well combined.

Pour your buttermilk into a measuring cup, then pour the cooled, melted butter into the buttermilk.  Now stir.  You want the cold buttermilk to rapidly cool the butter so that it makes nice hard little chunks in the buttermilk. The reason for this is SCIENCE!!!  Once the biscuits go in the oven, the butter is going to melt and create steam which is going to make for light and fluffy drop biscuits.  It's going to mimic what happens in a rolled biscuit.  SCIENCE!

Now pour your buttermilk/hardened butter chunks into the dry ingredients and mix until just combined.  This is tricky.  Here's how I do it.  I stir with a wooden spoon and I mix in the dry ingredients.  AS SOON AS ALL FLOUR IS JUST INCORPORATED....stop stirring.   Call it good.

Take a cookie sheet with a piece of parchment paper on it and portion out the above dough into 12 dough balls.  I like to make them taller versus wider.  This is because when I am splitting the biscuit, I find it's easier.  Just a tip.

Now, I cook mine for exactly 13 minutes.  They come out lightly golden and poofed and wonderful.  Yours might take 11 minutes.  Or 15.  You'll have to pay attention the first couple of times and then just remember.  Place them on a cooling rack. 

For the final step, you could use a pastry brush...but I find that is too fiddly.  You want to pour the last 2 Tbl of butter evenly over all of the cooling biscuits. I just grab a teaspoon and get to drizzling.  If you want to be very fancy, go for it and use the pastry brush.

Then, you eat.  And your husband asks you to marry him all over again.  And your children swear to be angels the following day and not fuss at each other over who gets to play with the pig's tail and bladder...ahem....just teasing.  We're reading Little House in the Big Woods by Laura Ingalls Wilder...and those youngins in the wilderness didn't have much for toys.  At least my daughter's now know how to butcher a hog...I think...and maybe they'll appreciate their toys for once.

And then, this is dinner.  Yeah, I said dinner.  I don't do fancy breakfast for breakfast, I find it is under appreciated.  But breakfast for dinner is always beloved.

Thanks for reading, and definitely put these on the menu tonight.

Shared here:
Try New Recipe Tuesday

Heather

Gooseberry? Making Fresh Gooseberry Pie!

If you're not related to my Grandma Evelyn...then you may not know what a gooseberry is.  But today I made a gooseberry pie...and it rocked.  So, I am going to encourage you to get out to your farm stands and farmers markets, and if they are selling gooseberries, snatch them up. 

I would compare this pie to a tart cherry pie...but better.  Trust me. 

Now for a tip on gooseberries.  You have to pick them over.  Say what? 

Let me introduce you to a gooseberry.  See, there's a fluff end and a stem end.  Just using your fingernails, pinch them off at the berry base.  That's it.  You don't want these in your pie.  Yuck.  So take the time to pick em over.

Now....for the pie.


Step 1. Make your favorite pie dough for a two crust pie. If you need a good pie crust recipe, please use my favorite recipe located...here... as it will not fail you and is tender and flaky and all that is good in a pie crust. Plus, you can choose to use Crisco or Lard with your butter. Options are so nice. Put the crust in the fridge as you make the filling. A nice cool dough will cook up so beautifully.

Step 2.  Filling time.  Recipe as follows...

Fresh Homemade Gooseberry Pie
3 cups ripe gooseberries (remember to pick them over)  I used two half pint cups and ended up with close to 3 cups
3/4 Cup Sugar
3 Tbl. Honey
3 Tbl. Cornstarch
Pinch of Salt
2 Tbl. Butter

Preheat oven to 450 F.

Put all the ingredients except the butter into a saucepan and cook over medium heat.  While cooking, smoosh the berries with the back of your spoon.  You don't have to crush them all, but get most of them.

Just bring to a light boil and when mixture starts to thicken, remove from heat.  Stir.  You don't want this to burn.

Now, pour your filling into the bottom crust.  Dot the filling with the reserved 2 Tbl of butter.  Top this with the top crust.  Crimp the edges.  Cut slits in the top crust for steam to vent.  I use the 3 slit method.  Go with what feels right.

Top pie loosely with foil and place in oven and bake for 10 minutes.  After 10 minutes have passed, turn temperature down to 350 F,  remove the foil from the pie and cook until the crust is a lovely golden brown.  This took me approximately 20 minutes.  Pay attention.

Let pie cool.  This is an important step.  While it is cooling, the pie is finishing its cooking and thickening up and becoming a thing of beauty.

Serve with vanilla ice cream or freshly whipped cream.  Yum!

Thanks for reading.  Hope you can find some gooseberries and give them a try.  They're an old timey food that I think are fun and unique, and definitely due for a comeback.

Heather

And the Gold goes to....

AUSSIE AUSSIE AUSSIE OY OY OY!!!

ooops. 

Wrong team.  I do like saying it though.  I think we need to come up with a holler for the Yanks that's as cool as what Australians have.  I mean, we do have U.....S.....A   U.....S.....A    U.....S.....A...and that's pretty good.  I guess it'll do.  I'll just secretly be jealous of the Aussies.

I love the Olympics.  It doesn't even matter what the sport is.  There's just something about athletes, who are at the top of their game, competing, and showing the world how they have mastered their sport.  I am just putting it out there, that I will be watching Women's Taekwondo, Badminton, Handball, Trampoline, Table Tennis, Equestrian, Canoeing and Sailing just as much as I will be watching Swimming, Track and Field and Gymnastics.  I just think it's fun. 

Let me tell you a secret.  When the Olympics came to Salt Lake City...the one event I was desperate to see in person...Curling.  Oh yeah and it was awesome.  I was so excited to be there in person.  To have the Olympics in the place where I live!!  I want it to come back.  Let's hear it for Salt Lake City 2020!!  I don't even know if they've decided who gets it in 2020...but let's hear it for Salt Lake City!!!

In honor of the big event going on in London, I made this.  Oh, the Union Jack.  What a fun thing to make.  It was a bit complex...those triangles...they were a little tricky.  But in a fun way.  You get to use newspaper templates!  Tomorrow I'm gonna put the how-to on.   But for now, it's just fun to enjoy.  Obviously I took some artistic liberties with the fabric I chose, but I feel that it's alright, because, you still know what you're looking at.  I got this tutorial from Lily's quilts.  It's called the Double Fat Jack and I think it's adorable.

Want to see the reverse?

U....S....A    U....S....A    U....S....A

This, I just made of on the fly.  I knew how much space I had to work with and I knew how many stripes I needed, so I basically just faked it.  I think it turned adorable.  Old Glory never looked so...arts and crafts.

So, go out and support your team...or the host city...or maybe even the Saudi women who are going to compete in the Olympics for the first time ever, and let your colors fly.

U....S....A    U....S....A    U....S....A    U....S....A    U....S....A    U....S....A    U....S....A    U....S....A

See you next time!

Heather

Smitten with Smitten Kitchen...Bacon Corn Hash

I have two favorite cooking blogs. The first, is The Grubery.  And it's not just because my sister is the author on that one.  She just makes good stuff.  My next favorite cooking blog is Smitten Kitchen.  The author of this blog, Deb Perelman, is my cooking hero.  So it's no surprise when I attempt many a thing she puts on there.

So when she made this...

Is it any wonder that I had to make it myself?  I don't think so.

The name of this dish says it all.  Bacon Corn Hash..  It's summer.  Tis the season for all things corn.  Think corn on the cob...is there anything better?  Also tis the season for bacon.  Think a BLT with fresh from the garden tomatoes.  Oh yum.  So this tasty dinner is perfect for a Saturday or Sunday evening, after you've gone to the farmer's market and come home laden with perfect produce.

Please check out Deb's blog for the recipe as she saw it.  Here's how I made it.

Bacon Corn Hash
Adapted from Smitten Kitchen

1 lb. thick cut bacon.  Cut into small dice (buy the good stuff...also, buy a pound because sneaks might be lurking to grab some when you aren't looking).
1 lb. Red potatoes.  Dice approximately 1/4" around.
4 ears of corn.  Remove kernels from cob.
1/2 bundle green onions.  Slice thinly.
Salt and Pepper
Enough eggs to serve your family

In large skillet, fry up bacon pieces over medium heat until golden brown and cooked through. 

Remove from pan with slotted spoon and drain over paper towels.

Do not remove bacon fat.  Add potatoes to bacon grease, add salt and pepper to taste.  (Remember these are potatoes, so they'll need a good amount of salt.  Approximately 1/2 tsp.)  Cook until all sides are lightly golden and delicious.  Approximately 20 minutes.

While potatoes are still in the skillet, remove as much bacon grease as you can.  Just use a metal spoon and have a bowl handy.  You may need to tip the skillet to the side a bit.

Add corn and cook approximately 4 minutes.  You don't want it mushy, but not raw either.

Add green onions and let cook for just a minute. 

Adjust seasoning if it needs it.

Meanwhile in another skillet, fry 1 or 2 eggs with runny yolks per serving of hash (unless that creeps you out, then fry them solid).

Place egg on top of hash and eat with gusto.

Serve with a biscuit and maybe fresh corn on the cob as well (if you're like me and can't get enough corn) and you will have the best farmer's market dinner around.  Actually, the only thing that would make this dinner better, is if I had any ripe tomatoes, fresh from my garden, with a sprinkling of salt....soon my precious...soon.

Oh yeah.  That's how I roll.

I'll post my biscuit recipe on here soon.  That way you can experience the best biscuit in the modern world.  Just ask The Mister, he's their # 1 fan.

Thanks for reading!

Heather

 p.s.  Happy Pioneer Day, Utah!

Strawberry Rhubarb Pie by Mary...Inspiration Cafe

Greetings from Alaska! 

Welcome to another edition of 

Inspiration Cafe!

It's me again, Mary, from Sweet Little Bluebird...

 I'm in Anchorage visiting my sister's family. 

She is busy wife and mom to five very active, hungry boys!


My sister's favorite place to be is the kitchen.   

She is easily the best baker and cook I know!


Whenever you visit, you NEVER go hungry.


Her home runs like a Bed & Breakfast! 


While I'm here visiting, I thought I'd take advantage and 


share something she whipped up in the kitchen.

Today I'm featuring her famous 


Strawberry Rhubarb Pie! 

Before I get to the recipe, 

I wanted to share my sister's kitchen remodel done last year...


(They did not DIY)


Before:






After:





















This is such a fun kitchen to cook in!
..........................................................................................................................

Okay, back to the Pie...

My sister has rhubarb in her garden she picked to make the pie.  

I don't know much about rhubarb, 

but I have never seen rhubarb this HUGE in my life! 

As you can see from the photos above, things grow BIG in Alaska!

There was so much rhubarb, my sister made two pies with tons to spare!

On with the recipe...for ONE pie.

You'll want to start with the crust first.

9 Inch Pie Crust (two crust pie recipe)

Ingredients (Our grandma's recipe, perfect crust every time!)

2 C Flour

1 tsp Salt

2/3 C Shortening

6 tbsp of Ice water (very important)

Directions

Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs.  Add the ice water and mix gently until dough is formed.  Divide into two equal balls.  Cover with plastic wrap and refrigerate for about 20 minutes.  Roll out crusts on floured surface. 

(Once your crust is ready, set aside and start to make your pie filling)

Strawberry Rhubarb Pie 
(Adapted recipe from Joy of Cooking - 1997 edition)

2 1/2 C Strawberries, sliced

2 1/2 C Rhubarb, cut into 1-2 inch pieces

1 C Sugar, plus extra tsp. to decorate crust

Zest of one orange

1/4 C Quick-cooking tapioca

Dash of Salt

1 - 2 tbsp Butter (use real butter)

*For Rhubarb Pie, replace the strawberries with 2 1/2 cups of rhubarb.

Directions

Preheat oven to 425 degrees F. 

Mix the first six ingredients in bowl.  Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture.  Slice the butter and dot the pie mixture (see picture below).  Cover with top crust, fold and pinch seams together.  Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    

Bake at 425F for 30 minutes, then reduce heat to 350F for an additional 30-35 minutes.  Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over!

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

This was my youngest's first time ever having rhubarb... 

She loved it so much, she had second slice!

Thanks for much for stopping by Inspiration Cafe!

Be sure to stop by next Monday!

Cheers!

Mary

****This pie looks so tasty, I think I'm going to have to make it!  Please check out Mary's previous post as well for Banana Apple Mini Muffins *****

Heather