Monday, January 18, 2010

1 yard tulip shopping bags!

one night at about 11 pm I had the need to make some shopping bags, and I only wanted to use one yard total for a lined bag. This design came to me.
The Tulip Bag
These can fold flat, they have a square bottom, and use one yard of fabric total. As you can see one can hold the industrial sized box of cheez-its and the double pack of buns from Sam's Club.
You can make these out of one yard of fabric, or recycle old men's shirts, sheets or just find fabric in the remnant bin,


I used to sprout a lot when I was single. I never could quite eat all of the lettuce before it went bad in my fridge. So sprouts seem like the perfect solution. I only needed to sprout what I needed and all ways had fresh greens for a sandwich.
Now with a family, sprouting is a great way to have fresh organic greens anytime. My favorite place is the sprout people. They have organic seeds and some fantastic blends. They also have a selection of sprouting containers, but I like the wide mouth jar and sprouting lid.

Saturday, January 16, 2010

Little Vikings

Ready for the Viking Festival

Finished Will's Viking tunic today. The body is made of a linen blend from JF that washes and is durable with lots of wear and washing. The yoke is made or rust ultra suade. Will had outgrown his other tunics and was ready to hand them down to little brother Henry. Henry tunic was made of the linen blend.

Had a week and a half off between semesters.... and I got out the sewing machine. I feel like I am rediscovering all the the things that I loved doing so much. Sewing on Sat morning. Midnight soaping.

Tuesday, January 5, 2010

Sweet & Spicy Pecans

1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice.
1 large egg white
2 teaspoons vegetable oil.
2 cups pecan halves.

1. In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.
2. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
3. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.