Tuesday, January 28, 2014

Shopping Day

Today, I had the afternoon off from work and dropped in to my favorite LQS, Traditional Pastimes. I freaking love this place! It is so cutesy and warm. Bernadette always makes you feel welcome, no matter your quilting experience or age.

(store front from TP's website)

I was also treated to a unexpected but super cool surprise. Peggy Brown, a fabric designer, was also in the store. She designed one of the latest fabric lines for Newcastle Fabrics, called Julia's Notes. I even picked up a few long quarters of her beautiful fabric. And she was even kind of enough to let me take a photo of her cutting the fabric.

Julia's Notes fabric

Miss Peggy in action! 

This brown floral is my favorite!

A few other goodies that I picked up. How cute is this owl pattern???

Over the weekend, I went home to the farm to visit my parents. Mom and I spent our Sunday having a few vodka-cokes and working on our latest projects while Dad was out welding.
I added two borders. I think the purple makes it really pop. 

Charlie kept us company!

A late afternoon view out over the front yard. 

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Tuesday, January 21, 2014

My first design - the Tulip Topper

A couple months back, I decided to try my hand at designing my own applique pattern. I am not the best at drawing but I came up with these cute little tulips. I think a table topper is the perfect size to start with. I used a pack of charms for the leaves and backgrounds. I used red and pink scraps, that I had lying around, for the flowers. Some of them don't look identical even though I cut them from the same template- I will just have to extra careful next time when assembling the pieces.  I was probably distracted by Downton Abbey on T.V. (this show is amazing by the way).

I was thinking that of a thin pinky-red inside border and then using the left over charms to make a 2" finished outer border.

Here is what I have so far:

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Monday, January 20, 2014

A pretty 80!

I did it. I finished all 80 nine patches. I have to re-arrange them a little more so that it isn't pink-heavy in the top left and blue-heavy on the bottom third. I can't wait to get these sewn together so I can go border fabric shopping at my favorite LQS!

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Friday, January 10, 2014

Happy New Years!

2014 is here! I was sick all of Christmas so I finally got to do some baking this last weekend. We made gingerbread cookies, two bite peanut butter brownies and scones from the Runner's World Cookbook (that I got for Christmas!). The scone was delicious!!! Not to mention, the cookbook is awesome.

Having fun with my bf.

This guy had a tragic kitchen accident!

Mixed Berry Scone 

I found a similar recipe from the Runner's World website. We just switched out the peaches and apple, for mixed berries that we had on hand. It is pretty low calorie for a scone and is great for a pre-run fuel up or an afternoon treat.

We also used a buttermilk substitution (I was lazy and didn't want to run to the store for one item). We used ~ 1 cup milk and 1 tbsp white vinegar. Mix it and let it sit for 5-10 minutes. You are good to go.

Peach (or Apple) Scones
Recipe by Anne Dewalt, Test Kitchen Assistant
What you'll need:
2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
6 tablespoons cold, unsalted butter
1 cup buttermilk
1 teaspoon vanilla
1 cup diced peaches (about 2 medium size peaches) or diced, peeled apples
If using apples: 1 tablespoon sugar and 1/2 teaspoon cinnamon to dust on top (optional)
How to make it:
1. Preheat the oven to 350. Line a 9” round cake pan with parchment paper. Grease the pan lightly if needed.
2. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Cut in the butter using a pastry blender, fork, or your fingertips.
3. In a small bowl, combine the buttermilk and vanilla. Pour into the dry ingredients and stir until all ingredients are combined. Add the peaches and mix until combined.
4. Transfer the dough to the prepared cake pan and gently pat the dough into the cake pan. Bake until they are golden brown, 35-40 minutes. Serves 8.

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