Archive for July, 2008

All Packed

Not much sewing going on around here.  We are about to have some construction work done and my sewing room has been emptied and everything packed up.  And I was just starting to get my sewing mojo back too.  I hope to be back at the machine in a week or two.

Read Full Post »

After roasting us for two weeks, the weather is now overcast so these pictures are a little dark.  I have finished applying the fabric pieces and just need to do the embroidery – stem stitch and buttonhole stitch.  I like the way the colors work together and how crisp the contrast between the applique pieces and the background fabric turned out to be.

It doesn’t look like much yet, but after I cut the yoke out and do the buttonhole stitch around the neck and bottom of the yoke, I think it will look great.  I plan to do the neck buttonhole stitch in the same variegated yellow floss that is going around the flowers.

In the meantime, I have three big paper bags full of peaches from our tree to put up today and tons of basil to pick and make into pesto.

Read Full Post »

Freezer Thoughts

It is the time of year when I put up applesauce, pickle relish, and fruit.  This year there won’t be much fruit because of the weather and the squirrels, but since there turned out to be more apples than we thought, I need room in the freezer to fit the freezer containers.  I saved up my money from sewing and babysitting years ago to buy the little freezer.  It is only about 2 ft. x 3 ft. but you can really fit a lot of things in there.  Unfortunately, I have not been a very good manager of the freezer space since it is a chest freezer and stuff gets lost in the depths. 

Yesterday was the big cleanout, and several trash bags of expired frozen food went into the trash can.  This is just wasteful.  I am trying to think of a better way to keep track of the freezer inventory.  Better than the nothing I am using now, I mean.

Besides cleaning out the freezer, I spent yesterday at the sink peeling apples.  I boiled up a big pot of applesauce and then packaged it for the freezer.  The day before I had made the pickle relish for next year.  We don’t use much relish so one batch should last us for potato salad and such.  I am getting so many cucumbers this year that the spouse is taking bags of them to the office for distribution.  I am also trying my hand at freezing the bumper crop of zucchinis and summer squash.  There will also be the many containers of pesto to store.

We picked the first green beans yesterday.  A is visiting this weekend so we plan to try making some Thai red pork curry tonight with green beans and pineapple.  When M was a baby, I used to take her to a Thai restaurant in town when the spouse was away on a business trip.  I don’t much care for Indian curries, so I never ordered curry in the Thai restaurant thereby wasting many opportunities for good eating.  Now that our favorite Chinese restaurant has closed down after many years, we are trying out new things.

Read Full Post »

Torte Thursday!

This recipe came from a newspaper clipping that was stuffed into an antique bureau drawer with all of Grandma G’s other clippings.  There is no date on the clipping but I would guess anywhere from the 50’s to the 70’s.  The clipping says that this may be served warm or cold and should be garnished with a dollop of whipped cream sprinkled with slivered almonds.


2 1/2 cups pared, sliced fresh apples

2 T butter or margarine

1/2 cup sugar

1/4 cup sour cream

4 eggs, separated

1 T flour

1 T grated lemon rind

1 1/2 T lemon juice

1/4 tsp salt

2 cups corn flakes or 1/2 cup packaged corn flake crumbs

1/3 cup sugar

1 tsp cinnamon

1/2 cup blanched shredded almonds

Cook apples in heated butter in a covered fry pan until tender, stirring occasionally.  Combine sugar, sour cream, egg yolks, flour, lemon rind, and lemon juice.  Pour over apples.  Cook over low heat, stirring until mixture thickens; remove from heat.  Cool.

Beat egg whites with salt until stiff but not dry.  Fold into custard mixture.

If using corn flakes, crush into fine crumbs.  Combine sugar, cinnamon, corn flake crumbs and almonds.  Spread half of crumb mixture in bottom of greased 8×8-inch baking pan.  Pour in filling: cover with remaining crumb mixture. 

Bake at 325 degrees F. about 45 minutes.  Cut into squares and serve hot or cold with whipped cream or ice cream if desired.  Makes 9 servings.

This recipe interests me because of the weird use of corn flakes in a dessert. Other than that, it sounds pretty good.

Read Full Post »


Not much to report here since it is too hot and smoky to do much sewing or knitting.  We did have a birthday party for Eldest Daughter.  Younger Daughter made the cake using a Wilton ladybug pan but turned it into a sheep:

We found some great wavy candles in bright colors: 

Rather than melt the cake with 28 candles, I stuck in two, and then eight (this also cuts down on candle expenses).  Also on the menu was pizza.

Read Full Post »

I have started the red blouse and decided to use applique since I have never done much of that and need the practice.

I used the freezer paper technique and buttonhole stitch around the applique pieces.  I drew up the pattern using a flower motif from an Aunt Martha embroidery pattern:

The flower motif is on the pillowcase second from the top.  This is finicky work but goes much faster than trying to fill in all those large shapes with embroidery.  I was inspired by lots of lovely old pillowcases I saw at the antique shop.

Read Full Post »