Work on it Wednesday

Well, today I won't be working on anything as I will be away from home most of the day attending a class for work. But, I have tons of projects in the hopper that I'm super excited about. I've recently joined my local quilting guild and through it a local bee with a group of wonderful ladies. I've also discovered and joined The Triangle Modern Quilting Guild and hope to meet some local quilters who share my love of modern things and less traditionally executed quilts. Never one to stop when the glass is half full I'm also participating in two virtual bees on flickr. Now, don't forget I'm still planning to work on the Denyse Schmidt SGQ this year. In fact I was just chatting online with another quilt along pal, Stephanie and she's way ahead of the game, she's already cutting out blocks. I better get my tail in gear. I'm excited to get stitching. E. has already requested a quilt and I'm trying to find a pattern and fabric that is fun and age appropriate for a little boy, who's not so little anymore.

Monday's Meal

I love a good fruit bread. Here's a recipe for a delicious apple bread. Enjoy!!!

Yummy Apple Nut bread

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup buttermilk
1 cup of your favorite apple, peeled and chopped
1/3 cup chopped walnuts

TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened


Preheat oven to 350 degrees. Prepare a greased 9" loaf pan. In a large mixing bowl, cream butter and sugar. Beat in eggs one at time, add vanilla. In a medium bowl combine flour, baking soda, cinnamon and salt; stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into your prepared loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Set it aside. Bake at 350 degrees F for about 30 minutes, remove and add the topping. Return to oven and bake for another 30 minutes or until bread tests done. Cool in pan 10 minutes before removing.

Snowbound!!!

photo by hrschwartz



This week has been wild. Here on the eastern seaboard we got a major storm. It's caused lots of changes in the routine. I've been at home with 4 stir crazy kids so little blogging has gotten done. I'm still here though. I have been stitching and knitting away to past the time. I'm very excited because tonight I'm taking a quilting techniques class at a local quilting shop. I think it will be helpful as I embark on my massive single girl's quilt project. I'll have to let you know what I learn. Speaking of sewing, I made a dress for O. where the pattern called for hand pleating. I reluctantly embarked on learning a techniques I had long avoided and while my results were fine, I don't think I'll be retiring my ruffler/pleater any time soon in favor of pleating by hand. Anyway, that's what I've been up to.
BTW, still working on my slipcover. I got the initial fitting done, but am working on doing more tailoring. I haven't been able to work on them much with the weather and the kids all home...too many little helpers, lol. It's coming along though.

Monday's Meal

In the winter I love to use my crockpot (ok, let's face it I love using my crockpot all year long). My friend Brandy is always talking about the delicious roast she cooks up in her crockpot. A pot roast always makes me think of home. My mom would frequently make one on Sundays. It would have potatoes, onions and carrots simmering in it's own gravy. Delish! Here's a crockpot version. You can add vegetables to it as you like to make it a one pot feast.


Crockpot pot roast.
*
2 cans condensed cream of mushroom soup (or golden mushroom)
1 package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast


In a slow cooker, mix the mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on low setting for 8 to 9 hours (or on high for 3-4 hours).

Work on it Wednesday

Today a long talked about project is coming to fruition, slipcovers. Last night I pinned and draped my fabric over my sturdy but shabby looking love seat. I've removed it carefully and now I'm ready to do the initial stitching. Then I'll refit it, making adjustments before doing the final stitching and attaching the piping. I'm excited and hopeful that they will turn out well. It's not hard really just takes time and patience. I think I had been hesitant to dive into the project in the past because of the cost involved. The upholstery fabric can be kind of pricey. I luckily scored some great fabric for $3/yd so it didn't seem like too much of an investment if I screwed it up. I'm planning to do my sofa too so I hope I can find a similar bargain.
I'm using this book that's been in my personal library for ages. It has lots of photos and clear instructions. There's also lots of online information if you decide to jump right in without a book.
I think custom slipcovers are great for a family with kids. I pride myself in purchasing quality furniture, but even the best quality can barely stand up to a household with four active kids.

Monday's Meal

You know me and my love of red label meat, well I scored some super cheap pork lions the other day and thought I'd take a break from cooking them in the crock pot to add a little variety to mix. This dish smells heavenly when cooking you'll have a difficult time waiting to cut into it to get a taste of all it's deliciousness. Enjoy!

Rosemary Pork Lion
1 pork lion (2-3 lbs)
2 whole cloves of garlic, cut into small pieces
2 sprigs of fresh rosemary, cut up into small pieces
2 tsp of salt
1 tsp of pepper
2 tbsp of olive oil
1 cup of chicken broth


Preheat oven to 400 degrees. Take your pork lion and cut 8-10 slits in the surface, deep enough to insert some rosemary and garlic into each opening. Place a bit of rosemary and garlic into each opening. Place into a roasting pan, sprinkle with salt and pepper, pour the chicken broth into the pan. Cover with foil and bake covered for approximately 45 mins or until the juices run clear.

Trying new things

I've mentioned before that I'm not really a quilter, but I would like to learn. So this year I have endeavored to expand my horizons by joining not only my local quilting guild, but also a quilting bee. It's interesting. I had a lot of preconceived ideas about the guild and while some of them are true (the members are generally older and retired), I've been tremendously surprised by the warm reception I've received. I hope to learn a lot from these ladies. Keep your eye out for my future projects.