Day Trippin’

We’ve been taking advantage of the fall weather and taking a few weekend day trips.  We started with a quick trip into New Hampshire and then just over the state line into Vermont.  Along the way we saw Alpacas, pumpkins, and the beginnings of some fall colors.

Some from a distance…and…

…some up close.

According to the recent news reports, the New England pumpkin crop has suffered this year.   So I was expecting to see a smaller number of pumpkins at the local farm stands, but when we stopped at an apple orchard, I wasn’t quite prepared for this!  We were greeted with some pretty slim pumpkin pickings…

But then down the road, we saw this…

I snatched up a few for my front porch, but we will still need to get a “big one” for carving the traditional jack-o-lantern closer to Halloween.    Have you seen some of the pumpkin carving patterns over at Martha Stewart?  Have you tried any?  I don’t know that my talent runs in that direction, but they are impressive.

As the leaves begin to fall, my sewing machine has been humming, too.  I fell in love with Happy Zombie's Poochie Bags!  They are very cute – and fun to make to boot!  This one I made for a friend as a “thank you” for all her advice and encouragement.  She is an unbelievable knitter, so I filled it with some great yarn I had thrifted.  (She’s a great thrifter too, so she was doubly appreciative!)

I really, really like these bags.  They are a great size, but in case you might want a smaller tote, Monica has also written up an additional pattern for  a mini version.  The Itty Bitty Poochies are very sweet, too.  I am already planning several of these for teacher gifts at Christmas.

  I only used two fabrics for mine (instead of three), but I really think you could get super creative with this pattern.  I think it is an ideal pattern if you only have a little bit of a favorite fabric, as you could easily line the inside of the bag and pockets (and even make the straps) with a solid.  I also was thinking that for the lining and the pockets, you could experiment with some repurposed shirts or pants – or even a blanket or coat.   Lots of possibilities indeed!

Sewing and road trips – does it get any better than that?  Just last weekend we were off on another adventure a little closer to home.

More on that next time…

Elizabeth

Still here…

Boy, it’s been a long time since I posted.   Summer has slipped away.  The kids have started school, vacations are over, family reunions have come and gone, and slowly, we are settling into the rhythm of  fall. 

I have been working on items for my etsy shop, just not as fast as I would like!  And…I am still plugging away on my nine patch from Crazy Mom Quilts blog.  I think many of the quilters are on their second (or maybe it’s their third?!!) quilt by now.  I just keep on keepin’ on – making a few blocks here and there as I get the chance. 

I’m up to 59 blocks, and I’m still aiming for 72.  I’m getting closer!  I spread them out on a white bedspread the other day to help me “try out” the white sashing, and I really like it.  I think I’m simply going to follow Amanda Jean's suggestions, including the scrappy border.  

As apple season begins, I’ll leave you with a common treat that I sometimes forget.   It smells so good and takes the chill off the house while it’s baking.  I know they make little baking pans for these, even some for the microwave, but I still like to do them in the oven!

Baked Stuffed Apples

4 large baking

about 1/4 – 1/2 cup brown sugar

1/2 cup raisins, walnuts, or pecans (or a mix)

cinnamon

nutmeg

butter

about 1/2 cup water

Core apples.  Mix brown sugar, nuts and/or raisins and spices.  Divide evenly between apples and pack into the hollowed-out center.  Dot each with butter.  Place in baking pan and pour the 1/2 cup water around the apples.  Cover with foil and bake at 375 until tender and heated through.  Time will vary with size and type of apples.  30 – 60 minutes.  You can also slice the apples as if for pie and mix all ingredients together except for the water.  Place in a greased dish, cover with foil or lid, and bake until tender.  Tastes just like the inside of an apple pie, only better!

Happy Fall!

Elizabeth

Lobsters and Baby Quilts!

I shouldn’t have ever complained about the cool weather we have had this summer.  This hot and humid stretch is still here and doesn’t seem to be going anywhere.  It’s the sticky, humidity I wish would go away!  Although, I have to admit, it feels quite like the Illinois weather I grew up with.  On the bright side, it has been excellent weather for the beach.  My sister was visiting last week and we did a little beach-going and local sightseeing, while enjoying some fresh seafood.  We didn’t partake of these beauties, they were a little too out of our price range, but it looks like someone got to savor one!

I have had an Etsy shop for quite a while now, but have yet to list anything.  My goal for this month is to remedy that.  I have been working on some baby quilts and other baby items – hats, bibs, burpcloths – all the usual suspects. 

Some are made with vintage sheets and linens, some with repurposed fabric, and some with nice, soft quilting cottons.  These are two quilt tops awaiting their backing, quilting, and binding.   I know these pictures are soooo bad.  I’m going to have to work on this before I list anything.  I’ve seen several good articles on Etsy.  I think I will start there. 

 Elizabeth

 

Apron inspiration

I was inspired by Jodi's apron that she made for a recent contest (and for which she was a winner!). I had been wanting to make an apron for a gift, but couldn’t make up my mind on a pattern.  Jodi used the Apron-in-an-Hour pattern - the pattern can be found here - and it really does make up in an hour!  This is definitely on my list to make for future gifts.

It’s hard to tell with my limited photo skills and camera quality, but the main fabric of the apron has tiny, polka-dotted mushrooms on a muted green background.  I used a multi-colored, zig-zag stripe I had in my stash for the lower band and the ties.  Since it only uses a fat quarter for the apron panel, this is now going to give me an excuse to buy all those novelty fat quarter prints I’m always drooling over.  I really, really love this pattern, and I am grateful to both Jodi for inspiring me to try it, and to Stop Staring and Start Sewing for her generosity in sharing it with all of blogland.

The apron became a birthday gift for my sister, and I think she loved it.  Since we live far apart, I hope it brings her a smile when she wears it.  There’s nothing like bein’ in the kitchen with family, even if it’s only in spirit!

Cheers!

Elizabeth

Cool Treats #7

I’ve saved one of my favorites for last.  At our house we like to drizzle this with some hot fudge or chocolate sauce.  You can also substitute a chocolate cookie crust for the graham cracker. 

Peanut Butter Pie

8 oz. whipped topping

2 (8 0z. each) cream cheese, softened

1 1/2 cup powdered sugar

1 cup peanut butter

1 graham cracker crust (or chocolate)

In large bowl, combine whipped topping, cream cheese, sugar, and peanut butter using a wooden spoon.  When mixed, spoon into pie shell.  Refrigerate several hours.

I hope you have enjoyed the past weeks’ worth of “Cool Treats” as much as I have had sharing them with you.

Happy Weekend!

Elizabeth

Cool Treats #6

You didn’t think I’d only post one chocolate recipe, did you?!!

Chocolate Chip Cookie Refrigerator Dessert

1 package chocolate chip cookies (example Chips Ahoy or similar, store brand is fine)

1/2 cup butter

1 (8 oz.) package cream cheese, softened

1 large container Cool Whip

1 (3 oz.) package instant butterscotch pudding

1 (3 oz.) package chocolate pudding

Crush all cookies, reserving 1 cup crumbs for topping.  Melt butter and mix with rest of crumbs.  Press into a 9”x13” pan.  Refrigerate.  Meanwhile, combine cream cheese with approximately 3/4 of the whipped topping.   Spread onto crust.  Refrigerate.  Meanwhile, mix butterscotch pudding as directed and spread on top of whipped topping mixture.  Mix chocolate pudding as directed and spread on top of butterscotch pudding.  Spread rest of whipped topping over all and sprinkle with reserved cookie crumbs.  Cover and refrigerate over night.

Enjoy!

Elizabeth

Cool Treats #5

This one is a little more labor intensive, but very worth it! 

Creamy Ladyfinger Cheesecake

1 (40z.) package cream cheese

1 (8 oz.) package cream cheese

3/4 cup sugar

2 teaspoon vanilla

1 pint whipping cream

2 packages lady fingers

1 can cherry pie filling or fresh strawberries

Cream the cheese, sugar and vanilla with wooden spoon.  Whip cream in separate bowl until thick, fold into cheese mixture slowly.  Line a spring form or angel food pan with lady fingers, covering sides as well as bottom.  Pour cheese mixture into pan and refrigerate.  When well chilled, top cake with cherry filling.

Enjoy!

Elizabeth