Wednesday, June 20, 2012

Quilt binding blooper

I've finally started working on the bedding for K's crib.  The crib is up, the mattress is in, and I now plan to make a crib skirt and blanket/quilt for the little lady.  Having visitors this weekend has kicked me into gear, especially since her cousin will be occupying the crib for the weekend.  I'm almost done with the quilt, just needed to add the binding, and then this happened...

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"Figures. Now what?"
So, I'm in plan B mode.  But this shows me that after all these years, I am gaining experience and wisdom in my sewing.  Years ago, I would have just started sewing without check to see if I had what I needed.  Although, maybe I should have planned ahead enough to know how much I would need before I even started.  Hmm, well, it's a process, right?!  I'll figure it out, hopefully, and get back to you with all the details for K's new bedding!

Monday, June 11, 2012

Breaking it in

Finished this little beauty in my new workspace today! Look for it to be posted in my shop soon. What a picture perfect romper for your 4th of July activities!

Sunday, June 10, 2012

Home Office

It's not much to look at yet, but it's a dedicated work space just for me! No more hauling things out just to put them away in time for dinner. I'll be transforming this space slowly and making it a place full of inspiration. Check out my craft space pinboard to see some ideas I've been collecting.

Thursday, June 7, 2012

Grilled Corn Salad

Nothing beats summer corn.  Nothing.  And there's no better way to prepare it than by grilling!  (Plus then, the hubs is in charge of cooking, haha!)

Here's a little grilled corn salad I whipped up.  Packed with protein and taste, it doesn't get any better than this!

Grilled Corn Salad

4 ears of corn, soaked in water for 20 minutes and grilled
1/2 pint of grape tomatoes, halved
6-8 oz shelled frozen edamame
1 ripe avocado
2 tbsp honey
juice of one lemon (about 1/4 cup)
1/4 cup water
salt and pepper to taste

With a sharp knife, cut the corn off of the cob into a bowl.  Cook edamame according to package instructions and add to salad.  Slice avocado into 1/2 inch pieces and add.  Add tomatoes.

In a separate bowl, whisk water, lemon juice, and honey.  Pour over salad and mix.  Add salt and pepper to taste.


Oh Brother

I'm starting to get back into full swing of sewing.  I just finished a big order for a friend.  Two sun suit rompers (or as I like to call them, ruffle bums), and two dresses.  Phew!  Since that wasn't enough, I figured I'd take on the challenge of learning how to use this lovely:

My amazing husband got me this Brother 1034D serger for Christmas and I have been dying to start using it.  With everything else finished (you know, defending thesis, getting paper published, graduating, and, oh yeah, giving birth), I figured I might as well give it a shot!

Here it is, all unpacked with all its fun pieces and extras!

I tried to use the cheat method of tying new thread to old so I wouldn't have to thread it from scratch.  Of course, that didn't work, so here's me reading and re-reading the instructions!

But look at that!  What a lovely pile of scraps and neatly finished fabric!  I tell ya, it really does make all my creations look that much more professional.  And it made making the ruffles for this romper so much easier!

I'll be adding this ruffle bum romper to my shop, in this color and a lovely navy fabric.  Check them out by clicking the visit my shop button over on the right!  Now, I can add this line to my descriptions!
"All seams are serged for a professional finish." :)

p.s. The pattern for the Ruffle Bum Romper was purchased from Liz at Little Lizard King.

Monday, June 4, 2012

Tuna and avocado salad

Growing up, I was a fish.  I think it was in my genes to have a fondness for the ocean.  I remember my Nana "swimming" in the ocean.  She would have her head and feet up out of the water, and with minimal hand motions, she would be navigating huge waves.  She looked something like this:

My favorite summer was the year my mom bought a state pass for the beaches and parks in MA.  Every single Saturday that year (she was determined to get the most for her money!), she would pack up our giant red cooler with sandwiches, snacks, and drinks, and we would head out to Horseneck Beach and spend the entire day there, from the moment the beach opened to when the sun went down.  It was amazing.

One thing I remember about those trips was that my mom could use a single can of tuna to make 6 sandwiches.  I have no idea how she did this.  Her recipe was simple, mayo, tuna, perhaps some diced celery, but that was it.  Somehow, that one can fed us for an entire day. 

I'm lucky if I can get two sandwiches out of a can! Until, I made avocado and tuna salad.  I heard about this on some radio commercial and decided to give it a try. Here's what I came up with:

1 can tuna (I will only eat solid white in water from BumbleBee in the gold cans.  I'm really picky.)
1 small ripe avocado
6-8 baby carrots
1/4 red onion
1-2 tbsp mayo
salt and pepper

After rinsing, mash up your tuna in your preferred method.  Cut avocado into 1/2 inch cubes.  Chop carrots and onion finely.  Mix all together.  The avocado will start to cream a little bit, holding the tuna together.  I like to keep it a little chunky, though, so don't mix too much.  Add mayo, a little at a time, until you get the desired consistency.  Because of the avocado, you won't need as much mayo.  Everyone likes their tuna a little different.  For me, I like it held together, but not wet.  From this, I can get 3-4 sandwiches easy, but the avocado will oxidize a bit, so whatever I don't use right away, I store in a sealed container with plastic wrap pressed against the salad.

One thing you might notice is the green hue to the tuna.  It was a little weird at first, but it tastes so good and you're getting a wallop of nutrients from the avocado! Haha, it makes me think of that old Charlton Heston movie... "Soylent Green is people!"