tag:blogger.com,1999:blog-52071048443750201152024-02-19T04:41:54.121-05:00lillyellalillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-5207104844375020115.post-9462067824580561362015-03-04T17:58:00.002-05:002015-03-04T18:18:08.666-05:00lillyella has a new homeWoo hoo! I finally found the time to create myself a shiny new website where you will now find my blog, along with links to my shops, easy access to tutorials and more.<br />
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You can <b><a href="http://lillyella.com/">find me here</a></b> from now on. See you there!lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-27625793198053878852014-12-05T17:54:00.000-05:002014-12-05T17:54:02.465-05:00Sturdy Fabric Basket Tutorial<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvppeovYplIirleMCnSMcYRDMgQGR8kG6VFjH9zbW4ZBauD-tl_XCFbEEPFsCCkHMH0nt5ZCekpzTC2UeOWh3h1LS0GDfoaNQrb9sMc6BZpQbH4tYmZnv7MQCfHpiHCma5gTTjU2JvdEOv/s1600/owl+main+tighter+283.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvppeovYplIirleMCnSMcYRDMgQGR8kG6VFjH9zbW4ZBauD-tl_XCFbEEPFsCCkHMH0nt5ZCekpzTC2UeOWh3h1LS0GDfoaNQrb9sMc6BZpQbH4tYmZnv7MQCfHpiHCma5gTTjU2JvdEOv/s1600/owl+main+tighter+283.jpg" height="283" width="410" /></a></div>
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Goodness, I am just so excited to share this little project! I'm a storage and organization junkie, and of course I love fabric, so combining the two just puts me in a happy place. Making sure my surroundings are pretty and make me feel happy and inspired is on the top on my list (what list, no idea, but it's important). </div>
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When I got my hands on this bundle of the new line <a href="https://www.etsy.com/shop/PinkDoorFabrics/search?search_query=westwood&order=date_desc&view_type=gallery&ref=shop_search" target="_blank">Westwood</a> by <a href="http://monaluna.com/collections/westwood" target="_blank">Monaluna</a>, I knew I needed all these little critters hanging out with me everyday so I decided to make some storage baskets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7vqiSGX9vy8LHhig67OjRjfvoX0iZ2tqycKUQQ-M53O4NwYu1mvZpJpHr2r0yX6kJ7Qb4Qqjj7embyKbmBhjv4tmy82KeOoZUcYoMzbJxys9T9G8gO8IfrlPMTaW7dilFpFhz0jxv0N1/s1600/deer+side+302.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7vqiSGX9vy8LHhig67OjRjfvoX0iZ2tqycKUQQ-M53O4NwYu1mvZpJpHr2r0yX6kJ7Qb4Qqjj7embyKbmBhjv4tmy82KeOoZUcYoMzbJxys9T9G8gO8IfrlPMTaW7dilFpFhz0jxv0N1/s1600/deer+side+302.jpg" height="302" width="410" /></a></div>
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These baskets are really quick and easy to make and are fat quarter friendly (the largest piece you need is 17x15 so pull out those big scraps)! They are made sturdy with a layer of Peltex, but can also be made soft using fusible fleece or batting. You could even very easily sew this entire project by hand with no problem.</div>
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The handles shown here are made from a thrift shop leather belt I bought for 50¢ but you can also use scraps of leather (or pleather!). I love to deconstruct old bags, pouches, wallets and other various things I find for cheap to use on other projects. The handles can also be left off if you prefer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcIBzI3963TbBhG556kkKA1DrkSMHylBetsjucwBohs59YJ9D1p7BYErvtb_D2MTib0jDITZ10_zp352L9AW6DGNsXhhPe_uFi9fU0z8rETdibJNEh2jMtPfjyJx7Vqfo6EQgHFXTeg8p/s1600/two+empty+307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcIBzI3963TbBhG556kkKA1DrkSMHylBetsjucwBohs59YJ9D1p7BYErvtb_D2MTib0jDITZ10_zp352L9AW6DGNsXhhPe_uFi9fU0z8rETdibJNEh2jMtPfjyJx7Vqfo6EQgHFXTeg8p/s1600/two+empty+307.jpg" height="307" width="410" /></a></div>
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I already have one hundred and one uses for these baskets in every room of my house, but right now I plan to make a bunch to fill with goodies and give as gifts! Aside from the holidays, you can fill one with food items and take to the host of a dinner party, baby items for a shower, fabric for ME… errr… I mean a friend. Shall I go on?</div>
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<b>You can download a PDF of the pattern by clicking the image ></b></div>
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<a href="http://www.commandndesign.com/files/LillyellaFabricBasket.pdf" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifPar8V_ZpCOImWXXI8BIk8xJ0O-Z0h8nuoeG0RpEf1OMVUnzUBsWi2xKq74ksWn3pIn9NlOHyEwWJ-3j5VQ4t_LfaSVNwyvRJTlfbr-34PNLh8IF6jGM_JC7XLyiEtkh02xyIF-qEEOBZ/s1600/pattern+cover+531.png" height="531" width="410" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxqh88npwyQhmrvylIVpxPlUnxiKuKj41KkmW_X1BNrQ4y8MAKp0xI8ne7ltT22voFZqupWrsZhPQLwl_CmQtlZvgJ7YMro4XSThEO00IZRiFqwRwv8a8h2T88ySsCDUJDF-zat6VoHny/s1600/deer+main+271.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxqh88npwyQhmrvylIVpxPlUnxiKuKj41KkmW_X1BNrQ4y8MAKp0xI8ne7ltT22voFZqupWrsZhPQLwl_CmQtlZvgJ7YMro4XSThEO00IZRiFqwRwv8a8h2T88ySsCDUJDF-zat6VoHny/s1600/deer+main+271.jpg" height="271" width="410" /></a></div>
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I hope you enjoy this pattern! If you have any questions, feel free to comment below or <a href="mailto:nicole@lillyella.com" target="_blank">email me</a> anytime. I'm on instagram as <a href="http://instagram.com/lillyellasworld/" target="_blank">lillyellasworld</a> - please tag me if you make one, I'd love to see it! You can also use the hashtag #sturdyfabricbasket.</div>
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And because I'm just curious I have to know, which do you like the better, the owls or the deer?!</div>
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<b><i>Happy sewing, friends! ~nicole</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3CF5TxNp6U34q1Gl73PpBM37zrBGOGCuN6maR5LB69yY7O8FXOppsnSbwFQxHT78oSopyhBNXg_V5Gmr3V_LOK01pRIy2bGRPAPIaTsCt3XGYTY9MXE4qx_kvT60S63QegLYUAQGAfMD/s1600/double+basket+angle+575.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3CF5TxNp6U34q1Gl73PpBM37zrBGOGCuN6maR5LB69yY7O8FXOppsnSbwFQxHT78oSopyhBNXg_V5Gmr3V_LOK01pRIy2bGRPAPIaTsCt3XGYTY9MXE4qx_kvT60S63QegLYUAQGAfMD/s1600/double+basket+angle+575.jpg" height="575" width="410" /></a></div>
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lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-50744214996132636822014-12-02T13:41:00.001-05:002014-12-02T17:47:36.147-05:00EPP Table Topper Pattern<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UBf7vztHn_6qoli21f2dpVCP7jkFtPcxUkn0Su7BGXw0qjXaQuzcBCx9O6kmbN1nAHpk81w4Mx-jyrKc-ycqFvWHHUc1yHbOyMMIQppVfJuamxDe6k7pRd1v7puqHifmUZoXa0c8caue/s1600/topper+candle+words+324.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UBf7vztHn_6qoli21f2dpVCP7jkFtPcxUkn0Su7BGXw0qjXaQuzcBCx9O6kmbN1nAHpk81w4Mx-jyrKc-ycqFvWHHUc1yHbOyMMIQppVfJuamxDe6k7pRd1v7puqHifmUZoXa0c8caue/s1600/topper+candle+words+324.jpg" height="324" width="410" /></a></div>
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This pattern, or something like it, may very well exist somewhere in the world. But with my 25th & Pine charm pack in hand, I went searching for a small EPP pattern that would be relatively quick and had no luck, so I just drew one up. </div>
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I am by no means an english paper piecing expert and everyone has their favorite methods, so I'm just sharing my pattern templates here rather than a full tutorial. I will, however, provide some links to other tutorials for anyone who is new to EPP and explain how I finished my piece. The great thing about it is that all you need is fabric, a needle and thread – no sewing machine or experience is necessary. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dLAlh3jYs1PdrTvxOpPgt2pVcwlWfy5-btXilGwpaHmuHS2_V6nXnVVtvGzbdA3qbKdm6Ygu-eLckexxaGR0rIw42DgdjHAtjsFinodbX8qP1Tht8n2fwjSkTsT4223D8z9SB0SpFTmu/s1600/topper+full+373.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dLAlh3jYs1PdrTvxOpPgt2pVcwlWfy5-btXilGwpaHmuHS2_V6nXnVVtvGzbdA3qbKdm6Ygu-eLckexxaGR0rIw42DgdjHAtjsFinodbX8qP1Tht8n2fwjSkTsT4223D8z9SB0SpFTmu/s1600/topper+full+373.jpg" height="373" width="410" /></a></div>
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This pattern creates a piece that is 9.5" wide and is designed to be charm square friendly (5" fabric squares). You can get two center kite pieces from one charm square and more of the smaller pieces, but I used 5 white, 5 red and 5 green charms to create my piece. This pattern is also great for scraps, the biggest piece you need is about 2.5 x 5, but the templates can also be printed larger or smaller to create a different sized finished piece.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXnvO-FvTf1WTRcfqIi9OBP4l1E7UT320BJBhCqL4t8EPsWcDwWoL5pOr3yNMdjzpJNiWX-V4znnc_MuS8Ji01yBlMSnEhOkDR1XeERPFuz1Xgq9kMUlTY__tf5n2W07NKSOr7IHF6uYk/s1600/topper+tree+1+577.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXnvO-FvTf1WTRcfqIi9OBP4l1E7UT320BJBhCqL4t8EPsWcDwWoL5pOr3yNMdjzpJNiWX-V4znnc_MuS8Ji01yBlMSnEhOkDR1XeERPFuz1Xgq9kMUlTY__tf5n2W07NKSOr7IHF6uYk/s1600/topper+tree+1+577.jpg" height="577" width="410" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxowsl2OdOhwNKIY2PmY5SQ1Ge6uhC5q0UtHiIYfOxBJFx2VekPfcXoHwcknTem8X8BM_mjxdWRn2ulCXrtpAFUzPxbeXUJwFxFMEEbwTPaecZnbNicrlGzerqz40JJ9FWVvZ4yG111TA/s1600/topper+tree+close+SQ+blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxowsl2OdOhwNKIY2PmY5SQ1Ge6uhC5q0UtHiIYfOxBJFx2VekPfcXoHwcknTem8X8BM_mjxdWRn2ulCXrtpAFUzPxbeXUJwFxFMEEbwTPaecZnbNicrlGzerqz40JJ9FWVvZ4yG111TA/s1600/topper+tree+close+SQ+blog.jpg" height="410" width="410" /></a></div>
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I made mine into a little table topper (isn't it the perfect little mini tree skirt?!), but it would also be nice used on a pillow, as a trivet or on a bag. You can download a PDF of the templates by clicking the image below. You will need to print two sheets so you have ten of each shape. </div>
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<a href="http://www.commandndesign.com/files/ChristmasEPP.pdf" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrW-LbD0fvwq2PCYoaV0mrTMdUecM-aF6-t9ALP6L231Hf5M3aCfsgAUe8mHWLW5Ji24ekM-bC_LodVw9sdfP98T4aWBt5KHk3kUn-j2jJr4UNivj8GD90Tu4So9xqMwXphaGwweMWiKq/s1600/ChristmasEPP.png" height="531" width="410" /></a></div>
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I thread basted my pieces because I just haven't gotten the swing of the whole glue basting thing yet, but that would certainly work, too. When sewing my pieces together, I followed the order shown below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMnh0jtSknK5CHvANh5UcXfsQELrpPNI0Ytwmp6vY1Y5Cw4RSMZGeGykFQxs5HdVWGLgrLRXHlg_EJIHMM-U7zo1_S9je5IkTMzJIoT1gFeNGOpkA9sPMuIjjqTTlGZSwN9PW1rdIrOjG/s1600/piecing+EPP+template.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMnh0jtSknK5CHvANh5UcXfsQELrpPNI0Ytwmp6vY1Y5Cw4RSMZGeGykFQxs5HdVWGLgrLRXHlg_EJIHMM-U7zo1_S9je5IkTMzJIoT1gFeNGOpkA9sPMuIjjqTTlGZSwN9PW1rdIrOjG/s1600/piecing+EPP+template.png" height="404" width="410" /></a></div>
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To finish my piece I removed the papers and cut a piece of batting to the exact size of my piece (you could also use insulbrite if you wanted to make a hot pad). I then unfolded the outer edges of the green pieces and pressed it well. I layered the piece and the batting and did some machine quilting on the center, but you could also do hand quilting or spray baste the batting in place and quilt after attaching the backing. I only wanted my quilting to show from the top.</div>
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I cut a piece of backing fabric slightly larger than my piece and placed the quilted top and back right sides together. I sewed around the outer edge, using the pieced top as a guide, with a 1/4 seam and left a couple inches open for turning. I trimmed the seam, turned the piece right side out and pressed. You could machine or hand quilt at this point if you wanted to see it from both sides. </div>
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I decided to finish my piece with a blanket stitch around the edge using a DMC pearl cotton and I love the way it came out. This also closed up the area I left open for turning. And voila! All done.</div>
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<b>Here are some tutorials on english paper piecing:</b></div>
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<a href="http://www.craftsy.com/article/english-paper-piecing" target="_blank">Craftsy</a> - English Paper Piecing from Beginning to End</div>
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<a href="http://www.allpeoplequilt.com/how-to-quilt/piecing/english-paper-piecing" target="_blank">All People Quilt</a> - English Paper Piecing</div>
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<a href="http://flossieteacakes.blogspot.com/2012/07/english-paper-piecing-where-to-begin.html" target="_blank">Flossie Tea Cakes</a> - EPP, where to begin</div>
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<a href="https://www.youtube.com/watch?v=RNHmYZCwduA" target="_blank">YouTube video</a> - How to Finish an EPP Project</div>
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And you can find a good tutorial on how to do a blanket stitch <a href="http://www.holiday-crafts-and-creations.com/how-to-do-blanket-stitch.html" target="_blank"><b>here</b></a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXY_Bkgyi2WhP3uK3qqVGGdplXNaMgUYsd29TbmyTCymB67X-iuo281hO0P-DsM6gjSY5bX8RtlBuf3oTL8vGUjjhxVgnIaky4OEvYODJROme5GpPeZ1VGzhaq6CB6OWgWU_T_I5y_lcKb/s1600/candle+wood+302.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXY_Bkgyi2WhP3uK3qqVGGdplXNaMgUYsd29TbmyTCymB67X-iuo281hO0P-DsM6gjSY5bX8RtlBuf3oTL8vGUjjhxVgnIaky4OEvYODJROme5GpPeZ1VGzhaq6CB6OWgWU_T_I5y_lcKb/s1600/candle+wood+302.jpg" height="302" width="410" /></a></div>
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I hope you enjoy the template! If you have any questions, feel free to leave a comment below or <a href="mailto:nicole@lillyella.com" target="_blank">send me an email</a> anytime.</div>
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lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com4tag:blogger.com,1999:blog-5207104844375020115.post-60379895095058652612014-11-30T15:07:00.000-05:002014-11-30T17:33:15.207-05:00Easy fabric christmas bulb ornaments<div class="separator" style="clear: both; text-align: left;">
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I recently saw <a href="http://www.jenniferjangles.blogspot.com/2014/11/diy-holiday-ornaments.html" target="_blank">this tutorial for fabric christmas bulb ornaments</a> by Jennifer Jangles on <a href="http://instagram.com/JenniferJangles" target="_blank">instagram</a> and knew it would be a perfect project for the pile of Monaluna Westwood scraps sitting on my cutting table! I love this fabric for so many different uses but I think it really makes a perfect non-traditional holiday fabric.</div>
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These little bulbs were really quick and easy to make and all you need is some fabric, ribbon and felt scraps. I pieced two fabrics for the owl one and the squirrel is just one piece of fabric. I stitched the ribbons on but you could also glue them in place. </div>
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Then you simply sew two circles together leaving a gap for turning and stuffing and machine or hand stitch the felt caps in place with some twine or ribbon for hanging. So quick and easy and a great project for charm squares or scraps. I think these would be adorable to make as extra little gifts and use them as a topper when wrapping presents.</div>
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<b>>> <a href="http://www.jenniferjangles.blogspot.com/2014/11/diy-holiday-ornaments.html" target="_blank">You can find the pattern template and full tutorial here on the Jennifer Jangles blog</a></b>. </div>
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Fabrics used are organic cottons from the line <b><a href="http://monaluna.com/collections/westwood" target="_blank">Westwood by Monaluna</a></b>, now available for presale at <a href="https://www.etsy.com/shop/PinkDoorFabrics/search?search_query=westwood&order=date_desc&view_type=gallery&ref=shop_search" target="_blank">Pink Door Fabrics</a> arriving in early December. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltxJarkxxjIFqLaM0E7PjdKiSEdqFXDG7_yMgF9vH_E1x771EL_I-xPorNtnBqndnQ9H1iwQhY5sTIGKm1-iGwHfUv5SLHixSx57aXN1ynw3twcShqreneyaqjtWTqgr-lqTIYqlpQyl_/s1600/410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltxJarkxxjIFqLaM0E7PjdKiSEdqFXDG7_yMgF9vH_E1x771EL_I-xPorNtnBqndnQ9H1iwQhY5sTIGKm1-iGwHfUv5SLHixSx57aXN1ynw3twcShqreneyaqjtWTqgr-lqTIYqlpQyl_/s1600/410.jpg" height="410" width="410" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMvTC3xEiNY0UCqcJKfnMdNGupMJK31owtltbPvDdsTfp91mlffXkNhKXAIX1dKHaOmiZy_Me20A5IVyvKgLKag5hAaHCFXGidZ8U-duFq0xd3jcU1o-dDON9B6uutyCi3qoKap63yy4X/s1600/410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-2164300138394522732014-11-18T13:07:00.001-05:002014-11-25T12:50:38.136-05:00Pattern Review: The Senna Tote<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw_8ZWbfioxNpY4pHa2AkIg12vNBDcmDfD5QuSMNE3Gy3NDIDlAyi6uTSzk-Z-qP1yjo4K8_RWEF-G87Iqe-MxjX14Eh-pZnqRUC0RzR3r7RaZMlu_7U7RTbwZMamiqwCmMjqKOTNhFX1/s1600/IMG_2577+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw_8ZWbfioxNpY4pHa2AkIg12vNBDcmDfD5QuSMNE3Gy3NDIDlAyi6uTSzk-Z-qP1yjo4K8_RWEF-G87Iqe-MxjX14Eh-pZnqRUC0RzR3r7RaZMlu_7U7RTbwZMamiqwCmMjqKOTNhFX1/s1600/IMG_2577+edit.jpg" height="410" width="410" /></a></div>
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Im so very excited that my Senna Tote was chosen as a finalist in the amazing <b><a href="http://sewsweetness.com/2014/11/purse-palooza-voting.html" target="_blank">Purse Palooza</a></b> event that Sara Lawson of <a href="http://sewsweetness.com/2014/11/purse-palooza-voting.html" target="_blank">Sew Sweetness</a> hosts each year! There were 22 bags chosen for voting from nearly 250 entries and I'm extremely honored mine is included! (Especially since I nearly lost my mind fussy cutting that star print for the handles :)</div>
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<b>(Voting is closed but thanks to all who voted for me!)</b></div>
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<a href="http://sewsweetness.com/2014/11/purse-palooza-voting.html"><b>http://sewsweetness.com/2014/11/purse-palooza-voting.html</b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPv-PhVo75Me34qnzFtavypPgDa3jUDlLKg_KW43UxsiQ8Di8DLPWX9H2rx3Gka0B2SsJ4PhYhWXVWJMBaDA39HzOOqFAqnIlYY8ehywq6Rnc7FLKuN0QaXOQm0B_M3ck-VFvFNZnCroz/s1600/IMG_2547+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPv-PhVo75Me34qnzFtavypPgDa3jUDlLKg_KW43UxsiQ8Di8DLPWX9H2rx3Gka0B2SsJ4PhYhWXVWJMBaDA39HzOOqFAqnIlYY8ehywq6Rnc7FLKuN0QaXOQm0B_M3ck-VFvFNZnCroz/s1600/IMG_2547+edit.jpg" height="410" width="410" /></a></div>
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This is a fabulous bag pattern and it was overall pretty quick and easy to sew up. The pattern is the <a href="http://www.willowandcopatterns.com/products/the-senna-tote" target="_blank">Senna Tote</a> by lbg studio for Willow & Co. You can purchase a PDF download <a href="http://www.willowandcopatterns.com/products/the-senna-tote" target="_blank">here</a>.</div>
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The size is perfect for an airplane carry on, a weekend getaway or for hauling around goodies at quilt market - which is how I christened mine! It's not too large to carry around on your shoulder for a day, and while I know some people love large purses, I think it's too big for that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3khiTYdwYJ5UGEqsmMF7LoAAdWvMSFTxpYJlc1i-l1i6bCpshVz102AwRDy0rbpOghs_hx7IMKjjcKkpyq4NHCn_Z8vDQW5tBsb8lckKTFR4pLkJgTbESR-_sbeXFtn4RukzoQo9ddAZk/s1600/IMG_2554+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3khiTYdwYJ5UGEqsmMF7LoAAdWvMSFTxpYJlc1i-l1i6bCpshVz102AwRDy0rbpOghs_hx7IMKjjcKkpyq4NHCn_Z8vDQW5tBsb8lckKTFR4pLkJgTbESR-_sbeXFtn4RukzoQo9ddAZk/s1600/IMG_2554+edit.jpg" height="410" width="410" /></a></div>
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As you can see, the top folds over if it not fully stuffed, but opens up for plenty of stuffing space! There is a small pocket on the front (which you can easily add a snap to if desired) and a large pocket on the back that runs the full width of the bag. The bag is fully lined and the pattern includes a large dividable slip pocket, but you could easily customize this or add a zipper pocket, too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUWJLA3C7AfDoU-auDIWXPHCVwdzAvkhcqKXXAf8XSFuOK4MS4qDxAn799wZdS6GFONTPGO-wHomIKrJtCQU-Ue19AlGhaFTrcrG5TEDt2zqYvnMCl1hsvEAt2MvatV9P4sop90zXu171/s1600/IMG_2562+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUWJLA3C7AfDoU-auDIWXPHCVwdzAvkhcqKXXAf8XSFuOK4MS4qDxAn799wZdS6GFONTPGO-wHomIKrJtCQU-Ue19AlGhaFTrcrG5TEDt2zqYvnMCl1hsvEAt2MvatV9P4sop90zXu171/s1600/IMG_2562+edit.jpg" height="410" width="410" /></a></div>
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I often find I need to change the layering or interfacing used on a bag to make it as sturdy as I want it, but I did not need to do that with this bag. I did, however, <b>lengthen the handles </b>which is something I always end up doing with bags. I wanted it to fit comfortably on my shoulder without digging up into my armpit. </div>
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If you plan to carry this bag by the handles at your side and are not very tall, you will definitely want to take that into account if considering changing the strap length. You'll have to find the right balance between fitting it over your shoulder and carrying it in your hand without it dragging on the ground. I also found myself carrying it hung over my forearm, which worked out well.</div>
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Im considering trying something different on my next one, making shorter carrying handles and adding an adjustable, removable single shoulder strap. My mom suggested that if you are using it as a carry on, the shorter handles would make it easier to hook over the handle of your rolling suitcase when wheeling through the airport or to hang from a stroller if using as a diaper bag. I'll be sure to let you know how it goes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoiAAZaUEhlcZ3Ac3oVBN29zOhs4E9dBJ4co368kGCI_k6eu6L6eu8SK6BaLacHgPgMa8zaw7JDcFP2LVPxeZX4VGnqzMTXBQslfLm4dOP_4YSG_zFFnpMefqAifFd-b6bOn3u4WHlw1t/s1600/IMG_2567+edit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoiAAZaUEhlcZ3Ac3oVBN29zOhs4E9dBJ4co368kGCI_k6eu6L6eu8SK6BaLacHgPgMa8zaw7JDcFP2LVPxeZX4VGnqzMTXBQslfLm4dOP_4YSG_zFFnpMefqAifFd-b6bOn3u4WHlw1t/s1600/IMG_2567+edit.jpg" height="410" width="410" /></a></div>
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Cutting and interfacing all the pieces of this bag took me much longer than sewing, but I was also cutting all directional prints or prints that required fussy cutting. I was deliberate in my placement of the arrows and where the full horse images would fall. Plus, I'm totally OCD, so there's that.</div>
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Sewing was quick and the only part I fussed with was the areas at the end of the zippers when sewing the bag together at the last step. Topstitching around the zipper wasn't too bad, I just didn't get all the way to edges, but I have seen a couple leave this step out with no problem.</div>
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You will need a machine that can handle thickness for the bottom portion of the bag, but there arent any tricky or tight places to get into.</div>
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Im planning to make another one with a leather bottom and straps and will share pics when it's done!</div>
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If you're making this bag and have any questions, feel free to leave a comment below or email me anytime! (nicole@lillyella.com)</div>
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<i>Thanks for visiting!</i></div>
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<i>~nicole</i></div>
lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-33912218813217698812014-10-13T19:10:00.000-04:002014-10-13T19:29:18.824-04:00Pattern Review: The Piper Misses Top & Dress<div style="text-align: left;">
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I can't remember where or when I first saw this top, but I was hooked at first glimpse of that adorable big bow on the back. This is the Piper Misses Top & Dress pattern by Violette Field Threads and you can find it <a href="http://violettefieldthreads.com/products/piper-misses" target="_blank">here</a>.</div>
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This is the third garment I have made, the first two being the <a href="http://www.shopwiksten.com/product/tank-top-dress-sewing-pattern" target="_blank">Wiksten Tank</a> and the <a href="http://store.annamariahorner.com/flissk.html" target="_blank">Flirting the Issue Skirt</a> which are very simple, so I thought it was time to step up my game with gathered sleeves and bust darts.<br />
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<b>This pattern was definitely more complex than the other garments I've made, but overall I'd still call it easy. </b><br />
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The pattern calls for regular seams (vs french seams) and to finish the raw edges with a zig zag stitch, if desired, or a serger. There is a simple gather on the shoulder and you use 1/4" bias tape around the neckline, which was tiny, but lots of pins and a slow stitch speed did the trick.<br />
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I made a muslin in medium to check the sizing and found it a bit large, but I was worried the small may be too small so I went with a hybrid in-between size. In the end it still came out a bit larger than I wanted, mostly in body width, so I will try a regular small next time but may need some adjustments in the armholes and placement of the bust darts because of my height and long torso. <b>That being said, I think the pattern sizing runs a tad large. </b></div>
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It isnt meant to be form fitting but the problem I found in having the width slightly too large is the shoulders are more likely to slide down because of the wide open back, so even though the fit throughout the body isn't as important, getting the proper width in the shoulder area seems to be.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsUjpLBkLUoeSHoZfQ3UUogpLmDW9ShwAe1DHUDrni2uBhPMQa5H4quuYZA3X4ycuNmeqeIBNsrv9K0HPzETIE8wCKbuCIbgZr-0sFhY4qIlogNVjEZEucKDiCJwfr-Rupmq-dkkHlkFq/s1600/front+445.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsUjpLBkLUoeSHoZfQ3UUogpLmDW9ShwAe1DHUDrni2uBhPMQa5H4quuYZA3X4ycuNmeqeIBNsrv9K0HPzETIE8wCKbuCIbgZr-0sFhY4qIlogNVjEZEucKDiCJwfr-Rupmq-dkkHlkFq/s1600/front+445.jpg" height="445" width="410" /></a> </div>
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<b>I made this top using a polyester for the body with lace collar and bow accents.</b> NEITHER were easy to work with, though I am very happy with the drape and feel. The polyester was slippery, similar to working with rayon, so it was hard to cut accurate pieces and required lots of pinning. Same went for the lace.<br />
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I wasn't able to finish the edges of the lace on my machine so I'm not sure how it will stand up to washing, but I did prewash the lace before making the top and I think it will hold up pretty well.<br />
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I found adding the sleeves to be the trickiest part for me. The technical skills required weren't difficult, but I did have a little steam coming out of ears trying to figure out the proper way to lay out all the pieces and attach the sleeves. Ultimately it's not complicated, but the photos in the pattern are too close up to see what you're actually looking at. At this step, the front is one piece but the back is in two pieces and they are attached at the should seams. It just takes a little logic and maybe simply more garment experience!<br />
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<b>I made a couple minor changes along the way.</b> First was the collar. The pattern includes a cute peter pan collar but I wanted to use the pretty scalloped edges of my lace so just did a little improv there and am so pleased with how it came out. I also shortened the top several inches. I found the length for the top as written in the pattern to be much too long for my preference and a little awkward. If I had made the length as specified, I would have had to modify the width at the bottom to fit around my hips and rear as it was tight before I trimmed and hemmed it.<br />
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The pattern includes a long sleeve option with gathered cuffs as well. I made the short sleeves as written though may shorten them to more of a cap, which is just a personal preference. Also, as the name indicates, the pattern includes instructions for making a dress, which I may just try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOARg-z2Nqg2_PE-jURPVHCXi2PT3HgseG8JjIaGV2JnPKoHjApMpS-w-1k5r1bQacKP8s1dSBte68oyTFEBga7cfR7kDhOQklMnD1FY6tnYCdl_Q0iQFX-I7xtgKRlp0zJVFmDkvU-pHF/s1600/back+2+-+445.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOARg-z2Nqg2_PE-jURPVHCXi2PT3HgseG8JjIaGV2JnPKoHjApMpS-w-1k5r1bQacKP8s1dSBte68oyTFEBga7cfR7kDhOQklMnD1FY6tnYCdl_Q0iQFX-I7xtgKRlp0zJVFmDkvU-pHF/s1600/back+2+-+445.jpg" height="445" style="cursor: move;" width="410" /></a><br />
Overall I am very happy with my finished top and will definitely be making another. I recommend checking your size with a muslin first, as this top was time consuming enough to want to get it right the first time! If you are unsure, try sizing down first. Between cutting and all the assembly steps, you can expect to spend the good portion of a day, if not a full day, working on it.<br />
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I love the look, feel and drape of the polyester and lace, but it was hard to work with. I wouldn't recommend a stiff or thick cotton because I think the body needs some movement, but any quilting cotton or voile would probably be lovely. The collar and bow also lend themselves wonderfully to creative fabric choices.<br />
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If you are adventurous and have experience with bias tape, this would definitely not be too difficult to attempt as a first garment pattern.<br />
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If you have any questions, feel free to leave a comment below or shoot me an email nicole@lillyella.com.<br />
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Happy sewing!</div>
lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-10809135150656978392014-09-08T13:25:00.000-04:002014-09-13T00:41:27.867-04:00A new tote for Quilt Market<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxVVUnyBgWxtG1eygH2ZMXGKPpQ6v-aoJLa8KBdk5eozUY835aYr0OPWJoFatX62FIXRxLsN0Jy8LpFfgVesg_S_OLCJ6h9gY3abgPiM4BBQgb105BCYuSu4srqrg_8kV3A2I9hpX_3Gr/s1600/DSC_0833+crop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxVVUnyBgWxtG1eygH2ZMXGKPpQ6v-aoJLa8KBdk5eozUY835aYr0OPWJoFatX62FIXRxLsN0Jy8LpFfgVesg_S_OLCJ6h9gY3abgPiM4BBQgb105BCYuSu4srqrg_8kV3A2I9hpX_3Gr/s1600/DSC_0833+crop.jpg" height="498" width="410" /></a> I had to do some selfish sewing yesterday to keep my mind of my horrible cramps and pounding headache (the joys of being a woman!), so I made a new tote to take to Quilt Market in October!</div>
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Overall this bag was fairly quick and easy to make, but it did take me all day because I was figuring most of it out as I went. If I were to make another it would probably take half the time, if even.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqslCfJ-M56_Sg-Hqm-yD8H-QFhUCDwicYDviC6t5lk-TgBlIbh-WTQlDTyonwFmdoDaTDwE0H_IMsrBgMTS0Wc5kv69jodQzEojALDeoeOK3IYdErlMhUFhPq0oN3Qg0HUptMNXrhN-vW/s1600/DSC_0826.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqslCfJ-M56_Sg-Hqm-yD8H-QFhUCDwicYDviC6t5lk-TgBlIbh-WTQlDTyonwFmdoDaTDwE0H_IMsrBgMTS0Wc5kv69jodQzEojALDeoeOK3IYdErlMhUFhPq0oN3Qg0HUptMNXrhN-vW/s1600/DSC_0826.JPG" height="272" width="410" /></a></div>
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The design is based off the tutorial by Sara Lawson (Sew Sweetness) for the Sawyer Bag, which you can find <a href="http://sewsweetness.com/2012/10/tutorial-sawyer-bag.html" target="_blank">here</a>. I changed the size, interfacing/lining and added a front pocket (specifics below).</div>
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I wanted something big enough to hold my camera, a bottle of water, food for the monster (my belly), as well as whatever else I pick up along the way, but I didn't want to carry a beach bag on my shoulder all day. This bag ended up being about 13.5" square by 4" deep. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE7RGzvTS_wV94X7PVKQiLlk-v-dU5dsZI09VNMyZlHQiEfbbYEtvmWju0Ht_CLGuo-lbgtjx-MRySNDNX6TPqa7JNEu-M-7koRPgSo6xGbcMhI5vrplQdfRMVdBQpHFzm-gE2nqHUIqr/s1600/DSC_0799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmE7RGzvTS_wV94X7PVKQiLlk-v-dU5dsZI09VNMyZlHQiEfbbYEtvmWju0Ht_CLGuo-lbgtjx-MRySNDNX6TPqa7JNEu-M-7koRPgSo6xGbcMhI5vrplQdfRMVdBQpHFzm-gE2nqHUIqr/s1600/DSC_0799.JPG" height="272" width="410" /></a></div>
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I cut my main panels 18"w x 17"h and increased the corner seam distance to 2" for a slightly deeper bag than the original. I cut the lining panels to the same width but 1" shorter on height so it wouldnt be bunchy inside.</div>
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I wanted it to be strong and sturdy so for the main outer panels I fused fusible fleece to my body fabric (robert kaufman rustica chambray) and then basted it to a layer of canvas. I used shapeflex interfacing on the lining and used a piece of peltex in the bottom of the bag. </div>
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My old necchi handled the bulk like a champ, so as long as you have a machine that can handle thickness, it was easy to sew. No tricky corners or awkward maneuvering, just long straight seams. I'm very pleased with how it came out and would not change anything about the lining or interfacing next time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UHiNHblXphXos9IUfHQb6Kc2WTxgx2odyaGzpUjRzcTDKbmScjhnbBY4vHaRmkMFyGg4HKlCraoSqdBiNtlySL7dS0HZGNkzI4BlX-mmIY_xmdJqw1OzvEB0tAqi0hek0Q8Op0JpXXt8/s1600/DSC_0798.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UHiNHblXphXos9IUfHQb6Kc2WTxgx2odyaGzpUjRzcTDKbmScjhnbBY4vHaRmkMFyGg4HKlCraoSqdBiNtlySL7dS0HZGNkzI4BlX-mmIY_xmdJqw1OzvEB0tAqi0hek0Q8Op0JpXXt8/s1600/DSC_0798.JPG" height="272" width="410" /></a></div>
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I made the straps slightly wider and set them in 3.5" from my outer edges before assembling the bag. I wanted to see a little more body from the front (the original has the straps at the edges of the bag.) I also adjusted the length to my preference. </div>
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I only added an outer pocket on one side, mostly because I wanted to finish the bag in a day, but I also like the simplicity of it without a pocket. Realistically I'll always have one side against my body so wouldn't use it much anyways.</div>
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I had the metal rings on hand and love how they look but you could use different shapes (such a D rings or rectangle rings) or even leave them off completely and make one long strap without the split for the ring.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexiFDBlefd2JG4cWqlupTLEKuAtPQyDYbCefSXxsmabasdJpaEMcWJO9pxqHf23-7jWxAjx8yhd1ah78pMx5AMqtT_hfsD_Ejuj-GVT27h5z1ko0uq__-qae7Dxe5TOGG4UiM-WuW1jqn/s1600/DSC_0691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexiFDBlefd2JG4cWqlupTLEKuAtPQyDYbCefSXxsmabasdJpaEMcWJO9pxqHf23-7jWxAjx8yhd1ah78pMx5AMqtT_hfsD_Ejuj-GVT27h5z1ko0uq__-qae7Dxe5TOGG4UiM-WuW1jqn/s1600/DSC_0691.JPG" height="272" width="410" /></a></div>
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I used two fat quarters I had on hand (fabric is Harmony by Jessica Swift) for the lining and added a divided slip pocket. If I had more time or patience I may have added a zip pocket on the other side of the lining, but for the purpose of this bag, I don't think I'll miss it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU-Owt-TOkNobLc-NNPOctY5XFrUy4-9bE4wPPzYmSUFUdjQ8b8VosxYZoVpQw3j4Tzy_7fW4fuhYSYaI1uoxSjLaGHce_KrEydNaKdEoTsnse2s0PVsTa-poqnxpJdGFcrU93GutzmV-/s1600/DSC_0755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvU-Owt-TOkNobLc-NNPOctY5XFrUy4-9bE4wPPzYmSUFUdjQ8b8VosxYZoVpQw3j4Tzy_7fW4fuhYSYaI1uoxSjLaGHce_KrEydNaKdEoTsnse2s0PVsTa-poqnxpJdGFcrU93GutzmV-/s1600/DSC_0755.JPG" height="272" width="410" /></a></div>
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I'm just in love with this chambray. I want to make all the things out of it and a skirt is definitely next on the list. The outer pocket fabric is from the Botanics line and the strap is Indelible. The combination of patterns and textures just makes my heart sing.</div>
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What do you think? </div>
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Have a great week friends!</div>
lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com1tag:blogger.com,1999:blog-5207104844375020115.post-30167654799066130622014-08-25T21:11:00.001-04:002014-08-26T15:51:49.695-04:00Name it & Win > My Vintage Pyrex Cozy Pattern<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDFQpN7Nl86bfNtG1gaEOEUGwzjecHCjg3oapPgzE7ADCnrBIRirBQ8en7y9wlLgZoDl9xggDEy4qJUPIJUNIMToQ8vROXRsvdog8j1xbgFUp7qhKLNzdA6WTv5xjGJFeJnGd0dhCh92B/s1600/image-3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDFQpN7Nl86bfNtG1gaEOEUGwzjecHCjg3oapPgzE7ADCnrBIRirBQ8en7y9wlLgZoDl9xggDEy4qJUPIJUNIMToQ8vROXRsvdog8j1xbgFUp7qhKLNzdA6WTv5xjGJFeJnGd0dhCh92B/s1600/image-3.jpeg" height="410" width="410" /></a></div>
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Boy, I've been busy. I know, what else is new? So many fun things are coming soon including a new line of jewelry designs and my first line of sewing patterns! I'm working on dividing lillyella into two 'divisions' (I feel so important), working on new logos, new websites, a new blog.</div>
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But in the meantime I'm just gonna jump right into a peak at my line of patterns to make insulated carriers for vintage pyrex dishes. I've wanted to create these for awhile now and am so excited to finally be here. </div>
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As usual, I'm stumped on a name, so who remembers my Name Game? it was always so fun (and successful!) so, let's get it on! </div>
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Read on to learn more about the pattern and leave a comment below with your name idea or ideas (limit 2 per person). If I pick your name, you'll win copies of the entire line of patterns and maybe even a piece of vintage pyrex :)</div>
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These carriers are made with an insulated inner layer, like a pot holder, so they keep hot food hot and cold food cold and are perfect for transporting to a picnic, potluck or dinner party. They fold up flat for easy storage and snap together tight on the sides and top to securely hold the dish.</div>
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The first pattern released will be for the 475 and 474 round casserole dishes and then for the 043 and 045 oval casseroles, the 024 bowls with two lid styles, the divided one and a half quart casserole dish and the rectangular space savers.</div>
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I have a handful of ideas but none have really screamed at me yet, so I'm excited to see what all your creative brains come up with! The contest will be open thru Friday, August 29.</div>
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If you have any trouble leaving a comment from a mobile device, you can email me your entries to nicole@lillyella.com or you can enter on <a href="http://instagram.com/lillyellasworld" target="_blank">my instagram</a> post starting tomorrow (Aug 26). </div>
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<br />lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com3tag:blogger.com,1999:blog-5207104844375020115.post-6289146515546413322014-03-11T13:14:00.000-04:002014-03-11T13:14:23.661-04:00In the Kitchen: Crockpot Tikka Masala<div class="separator" style="clear: both; text-align: center;">
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I'm a HUGE fan of indian food. Especially in the form a buffet when I can consume copious quantities of a variety of dishes. This recipe is one of my favorites, but even if you haven't tried much indian cuisine or think everything is overly seasoned with curry, be adventurous and give this a try. Trust me, it's different! The longer my husband and I are together, the more adventurous he gets with his eating, but even he, who would never willingly go to an indian restaurant, has this recipe close to the top of his favorites list.<br />
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The ingredient list may look daunting, but this recipe is easy and I love the flexibility. When the husband is around, I make it with chicken, vegetables and potatoes and that is how I have shared the recipe below. When it's just me, I typically leave out the meat. You can also make it with just the chicken alone and no vegetables.<br />
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<b>Ingredients</b><br />
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1 medium yellow onion, diced</div>
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4 - 6 cloves of garlic, minced</div>
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2 T fresh ginger, minced</div>
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1 (29 oz) can of tomato puree</div>
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1 1/2 C plain yogurt</div>
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2 T olive oil</div>
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2 T garam masala spice mic</div>
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1 T (slightly heaped) cumin</div>
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1.5 t paprika</div>
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2 t salt</div>
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1/2 t cinnamon</div>
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1 t black pepper</div>
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1 t cayenne pepper<br />
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6 skinless chicken tenderloins, cut into large chunks* (optional)</div>
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2 -3 potatoes, diced (optional)<br />
2 bay leaves<br />
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1 cup frozen peas (optional)</div>
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1 cup chickpeas (drained and rinsed, optional)</div>
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1 cup heavy cream</div>
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2 T cornstarch</div>
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chopped fresh cilantro, for topping</div>
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Place the first twelve ingredients (thru the spices) into your crockpot and stir to combine. If making with chicken and/or potatoes, add them now (raw) and stir gently to mix in. Add the bay leaves and push down into mixture.<br />
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<i>*The chicken will get very soft while cooking and start to shred apart, keeping the raw pieces a bit large than 'bite sized' helps keep them together better. </i><br />
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Cover and cook for 8 hours on low (or 4 hours on high).<br />
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When done, whisk together the cream and corn starch and pour into the crockpot along with the peas and chickpeas and gently stir. Cook on low for an additional 30 minutes.<br />
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Serve over basmati rice with fresh cilantro and a side of naan and enjoy!<br />
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This meal makes a ton of food, but we eat it two or three times over a couple weeks and I freeze the rest. The consistency is a little different after freezing and reheating, but it doesn't affect the taste at all.<br />
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<span class="Apple-style-span" style="font-weight: bold;"><a href="http://www.commandndesign.com/recipecards/tikkamasala.pdf" target="_blank">> Click here for a printable recipe card</a></span><br />
<br />lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com1tag:blogger.com,1999:blog-5207104844375020115.post-16580793805671839012014-02-17T00:01:00.002-05:002014-03-04T10:01:54.730-05:00tutorial: modifying a two way metal zipper {perfect for the noodlehead cargo duffle}I've been doing a really good job accomplishing the goals I set for myself lately (probably because they have all been crafty and fun, but… still counts for something in my book). I saw the <b><a href="http://www.noodle-head.com/2013/10/cargo-duffle-pattern-for-robert-kaufman.html" target="_blank">nooodlehead cargo duffle bag pattern</a></b> last year and immediately put it on my to-do list. With holiday gifts finished and the encouragement (and 24/7 on-call help) of my friend, <a href="http://smalltownthread.wordpress.com/" target="_blank">Sandra</a>, it was game on!
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I hope to finish my bag this week (update: finished my first one, pics below, more to come!) and will write more about the project then, but in the meantime I wanted to share a little tutorial. While browsing pictures of other peoples' bags, I came across <a href="http://threadridinghood.com/wordpress/change-a-double-zipper-to-close-in-the-centre-tutorial/" target="_blank">this post</a> on Thread Riding Hood on how to modify a two-way zipper to open from the center, but it only applied to a plastic zipper and mine was metal.<br />
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Since I had extras, I decided to try an experiment which happily ended in success! (Those are the best kind of experiments, aren't they?).<br />
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The cargo duffle I'm making calls for a 26" coverall zipper, but this tutorial would work on any length two-way zipper for any type of project, as long as the teeth are the same on both sides.<br />
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A coverall zipper is made for just that, coveralls, and is a two way zipper designed to unzip from both ends. Since I'm not usually hangin' out in coveralls, I most typically see this type of zipper on coats (which I think is SUPER handy, by the way).<br />
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But when it comes to a bag, it's much more convenient to have the zipper open from the center, so here's how to do it. You'll need a pair of side cutters, or similar small wire cutters with a pointy end, and needle nose pliers. <i>(Click on any photo for a larger view.)</i><br />
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I was able to modify this zipper because the teeth are the same on both sides, as I mentioned. I'm no zipper expert, but it's my understanding that this is not the case with all zippers so be sure to check before tearing one apart.<br />
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The first step is to remove the stoppers from both ends.<br />
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They are clamped down pretty darn tight (which I guess is a good thing) so this was harder than I expected it to be, but it just takes a little elbow grease and patience.<br />
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Start by carefully wedging the tip of your cutters under one side of the metal stopper and clipping off little bits of metal at a time. Be careful not to snag or cut the fabric tape.<br />
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Keep snipping away until you loosen the clamp enough to pull the stopper from the tape. Once it is free on one side, you should be able to slide it up and off the other side. If it is too tight, repeat the same process of clipping the metal away until it's free.<br />
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The stoppers on the other end are thicker, but are also easier to pry off. First wedge the tip of your cutters underneath and try snipping. If the metal is too thick for your cutters, a bit of wiggling and prying should loosen the clamp enough to be able to pull it from the tape.<br />
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Repeat on the other side.<br />
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Once the stoppers are removed, move the sliders toward opposite ends so the zipper is closed and pull <b>one</b> slider off as shown above. It doesn't matter which one.<br />
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The opposite end of your zipper will still have the other slider attached. Keep it on and pull it down to open the zipper a bit.<br />
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You will now put the loose slider you removed onto this end (toward the slider still on the zipper) by inserting the ends of the fabric tape into the channels of the slider and pulling it down until it catches the teeth, making sure they are lined up.<br />
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And Voila! Both your sliders are back on and your zipper now opens from the center.<br />
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Depending on your use for the zipper, this may be your final step, but be aware that the sliders are free to come off either end. If you are not sewing your ends into your project or if you have large gaps, you'll want to make a tack stitch at the ends of the teeth or sew a piece of fabric onto the tape ends.<br />
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In the case of the cargo duffle that I'm making, one <b>huge</b> bonus of this modification is that I can take my zipper apart and sew the two sides on independently without having to maneuver around the sliders or deal with the bulk. Go ahead, pump your fist in the air and yell awesome!<br />
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If you do this, I recommend marking the ends of your tapes so you can put them back together properly. Technically, the teeth will go back together either way and there is no top, bottom, front or back with this specific zipper, but the length of the fabric tape is different on the two ends so they will be uneven if not matched up the same.<br />
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Once you're done sewing, you just slip your sliders back on either end toward the middle and huzzah! Magic.<br />
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I hope you find this tutorial helpful! If you have any questions, just leave a comment below and I will do my best to answer them.<br />
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Thanks for visiting and happy sewing!<br />
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<span class="Apple-style-span" style="font-size: large;">{UPDATE}</span><br />
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Since writing this post I have finished my first cargo duffle, hooray!<br />
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I certainly hit a few hiccups along the way and learned some important things to change and modify on the next one, such as adding zipper tabs on the sides, reinforcing the handles and using sturdier interfacing, but for my first bag project EVER I'm so thrilled with the results! I'm almost finished with my second duffle so will share more then.<br />
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<i>p.s. I'm <b><a href="http://instagram.com/lillyellasworld" target="_blank">lillyellasworld</a></b> on instagram if you'd like to follow and see my progress!</i></div>
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<span class="Apple-style-span" style="font-size: x-small;">{<b>Fabrics used</b>: Main body, bottom accent and pocket flaps are Tim Holtz Eclectic Elements - Melange and Ticking Stripe. Pockets and handle accent are Robert Kaufman Quilters Linen in taupe}</span>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com2tag:blogger.com,1999:blog-5207104844375020115.post-28020406592328175592013-11-03T11:03:00.001-05:002013-11-03T11:03:45.537-05:002nd Annual Lillyella Secret Santa Gift Exchange!<a href="http://www.anthropologie.com/anthro/catalog/category.jsp?navAction=jump&viewall=true&id=HOME-WRAPOUTFITTING1&cm_re=Nov_10-_-111010_ah_wrapoutfits-_-outfit3" target="_blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5545363898240247186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4OTpPZlgpH2qejka-6bZUtQ0FUXjoVbeM2Y5nyTrXvFpSnZcsg0mLNKhQtGTtpHRpzLzZRe0nCwvTr_zdC6OmO8sYC_ha8nOE5D-bUUmwch1fxVK3ihU3d7-uC_L_A_AMav2KbJeYt9y/s800/wrap349.jpg" style="cursor: hand; cursor: pointer; height: 349px; width: 410px;" /></a><br />
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The thing I love most about the holidays (besides snow!) is giving gifts. I get so darn excited I can hardly contain myself! I hosted this secret santa gift exchange for the first time a couple of years ago and it was tons of fun, so now that I'm settled and back to blogging, it's time to make this an annual event!<br />
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<b>So here's how it will work — </b>From now until November 20, I will collect the names and addresses of <i>anyone</i> who would like to participate. Guys and kids are welcome, too (with the assistance of a parent)!<br />
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I will then randomly assign each participant the name of a person you are to send a gift to and you will receive a gift from someone else. Only myself and your secret santa will have your information and everything will be secret until gifts are received! </div>
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Gifts can be handmade or purchased, should be valued around $20 (before shipping) and gift wrapped. If you'd like to spend more on your gift or if the item you make is valued at more than $20, that is no problem at all as long as you understand that you may receive something smaller.<br />
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Please keep in mind you will need to ship the item and I'll ask that items be shipped by December 16. Since international postal rates changed this year, it is more costly to ship internationally than it used to be, but it's not difficult to do if you don't mind paying a little extra.<i> </i></div>
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<a href="http://www.anthropologie.com/anthro/catalog/category.jsp?id=HOME-WRAPOUTFITTING2&navAction=jump" target="_blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5545363949329187938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0rcRR2ANU6qxSGKGWCrLfBbjZ911eZ9tMSPhMlBCorXNh09Sr1bQlmshWce87oOd5zMd86bKCD9y7gfGei8O4Xyb0Inpi3aBiIGDJmBDhPaZvOfUunYZ24my_q8WeRet8izrV9Vu9GgV/s800/wrp348.jpg" style="cursor: pointer; height: 348px; width: 410px;" /></a></div>
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<b>TO PARTICIPATE:</b></div>
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Please <b>email</b> your name and mailing address to <a href="mailto:nicole@lillyella.com?subject=Secret%20Santa">nicole@lillyella.com</a>, subject: Secret Santa. Please also include what country you are in and whether or not you are willing to ship internationally, and if so, to what countries. Feel free to also include information about yourself — likes, dislikes, favorite colors, favorite Etsy shops, your personal style, hobbies, interests etc, or you can just leave it up to your secret santa to totally surprise you!</div>
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I will email you the name of your gift recipient, along with all the important details by or before November 28.</div>
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Feel free to contact me anytime or leave a comment below with any questions. And invite your friends to join in, too!<br />
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Happy Holidays, everyone!</div>
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<a href="http://www.anthropologie.com/anthro/catalog/category.jsp?id=HOME-WRAPOUTFITTING4&navAction=jump" target="_blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5545363836801865794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPikTq5LnDl8A-W4Hy3NvvAukddLws4TW2qhvmlEXgpBxi6tGH4G8IdN2ZnR79oUlL2WZWsSgbBT-goVk05DdUJTAzce01fSSPjotWrV0l16_KoG5Kk4zHfMiL1EywapXpaAiCxIJyrh2Y/s800/wrap347.jpg" style="cursor: pointer; height: 347px; width: 410px;" /></a></div>
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<i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #999999;">photos © </span></span><a href="http://www.anthropologie.com/anthro/catalog/category.jsp?popId=HOME&navAction=top&navCount=260&isSortBy=true&pushId=HOME-WRAPOUTFITTING&id=HOME-WRAPOUTFITTING" target="_blank"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #999999;">Anthropologie</span></span></a></i></div>
lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com3tag:blogger.com,1999:blog-5207104844375020115.post-14183242216169167182013-10-10T16:02:00.000-04:002013-10-10T16:02:02.714-04:00In the Kitchen: Caramel Apple Mini Pies<div class="separator" style="clear: both; text-align: center;">
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For the past ten years or so, my husband and I have gone apple picking on my birthday. The timing is perfect for us (October 15) because our favorite, braeburn, are pretty much the only thing left on the trees. We pick a lot of apples, so many we can hardly carry them all. I think we usually go back for more, too.<br />
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I spend the next few weeks making apple butter, apple sauce and apple jelly (my dad's favorite), but we've actually never picked enough to leave room for making pie filling. Honestly, I'm not really a huge fruit pie fan, will the exception of cold soggy tart cherry pie, which any family member of mine will attest to.<br />
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This year we will not be picking apples on my birthday, because I've been picking them from my very own trees for the last two months! There are still a few left hanging and I still have buckets around the house and bowlfuls in the fridge, but I've already processed more apples this year than the last ten combined. That meant my first attempt at pie filling! It was almost a debacle. Actually, I think it does qualify as a debacle, but a salvaged one. In the end all it meant was the quarts I intended to have became pints. I've since been on a mission to come up with some mini dessert recipes that someone could<i><b> easily</b></i> make with a smaller amount of pie filling, and here's my first! Did I mentioned those are marshmallows on top?<br />
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<b>Ingredients</b><br />
pie crust dough (homemade or store bought roll)<br />
apple pie filling (homemade or store bought can)<br />
caramel baking bits (in the baking aisle with the chocolate chips)<br />
mini marshmallows<br />
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Aside from being quick and easy, the beauty of this recipe is you can make just a few or a whole baking sheet worth at a time. Leftover dough and filling can be stored in the fridge to make something else or bake more fresh later.<br />
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Preheat oven to 400°. Cut 4" to 5" circles from the dough, depending on what size you'd like the finished pies (I cut about 4.5"). Spoon one to two tablespoon of filling in the center (you can cut up the apples if you'd like or need to). Sprinkle the caramel bits on top of the filling (as few or as many as you'd like), then fold up and crimp the edges.<br />
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Bake for about 10 - 15 min until the crust edges start to brown. Remove from the oven and cover the top with the mini marshmallows. You can also cut up full size marshmallows if you happen to have those. I wasn't sure if too many would make the pie's too sweet so I went light on them as you can see in the photo, but they were amazing and next time I'm totally piling them on!<br />
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Return to the oven for about 3 - 5 minutes until the marshmallows start to puff and brown.<br />
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As hard as it will be, I recommend waiting about 10 minutes before serving for the marshmallows to set and the pies to cool a bit because they will be bubbling!<br />
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I made a few without the caramel bits and they were excellent as well. You can also drizzle caramel (or butterscotch) sauce over the top in lieu of baking with the bits. Hope you enjoy!lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com2tag:blogger.com,1999:blog-5207104844375020115.post-65661107633807780392013-10-01T14:42:00.002-04:002013-10-07T11:14:57.622-04:00hobby #727 (and a little pillow giveaway!)<div class="separator" style="clear: both; text-align: center;">
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I just have to start by reminding everyone that it's October! (As if anyone could forget.) It's my favorite month and the start of my favorite season. Me and summer just don't see eye to eye, I'm an overall better person when the air is cool and there are pumpkins everywhere! I'm extra excited about fall (and winter!) this year because I am finally out of the North Carolina climate and planted somewhere that actually gets cold. I mean single digits and below zero cold. Sorry NC friends, 30° is not cold! :)</div>
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So, onto the topic at hand, my newest hobby. I was destined to be a quilter, I could feel it in my bones, it was just a matter of the right time and place to jump in. It was at the top of my bucket list after the move and crazy enough, it all fell into place! I found a local shop that offers classes and took a beginners class about a month ago. Totally hooked! The class project was a 36" square log cabin style quilt. The hardest part for me was choosing fabrics, but I just had to keep telling myself that it wouldn't be my only quilt, so I picked something I loved and went with it.</div>
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It was a blast! Like anything, learning the basics and having the right tools make all the difference, but I do believe this is a craft of patience and the OCD perfectionist in me doesn't hurt either. I'm still pretty slow at it, but now that I have a space to keep my machine and supplies out, it doesn't matter! I can work when I have time and not stress about it. The hard part will be finishing a project before starting a new one, I already have four new quilts in the works and am out of work space!</div>
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<b><span class="Apple-style-span" style="font-size: large;">GIVEAWAY TIME!</span></b></div>
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I had a ton of extra fabric strips leftover from my first project so I just kept sewing up more squares! I thought they would make an adorable little pillow, was I right? This also gave me a chance to practice actually quilting a piece on my machine and was my first experience with piping. I lost a chunk of my right index finger, but otherwise a smashing success (I promise, it's not inside the pillow).</div>
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I thought it would be fun to give this little pillow away and brighten someone's day! </div>
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<b>To enter, please leave a comment below telling me who you plan to give gifts to this holiday season (family, friends, co workers, etc) and what you are planning to give (homemade or bought). </b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">Just be sure your first name and email are included in your profile or your comment. I will draw a winner randomly on Monday October 7.</span></b></div>
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Happy October! <i>~ nicole</i></div>
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lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com16tag:blogger.com,1999:blog-5207104844375020115.post-49927652827174758782013-09-03T17:11:00.001-04:002013-09-03T17:30:25.342-04:00In the Kitchen: One Pan Pasta<div class="separator" style="clear: both; text-align: center;">
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My husband recently saw this recipe while browsing my Martha Stewart Living magazine (you can laugh at the visual, I do) and was for some reason obsessed! I could never claim to be mightier than Martha, but I have to admit that I've never been a huge fan of her recipes as they are written. I typically find they are missing something or need more flavor, more liquid, a touch of this or that, so I honestly would have passed right over this one if he wasn't so darn persistent.<br />
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It seems to have become quite the rage 'round the interwebs these days and while I read many variations on this recipe, I (more or less) stuck with the original and loved it!<br />
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It's simple (one pan, ten minutes people!) and surprisingly fresh and flavorful. I thought it would be dry, and even looks a little dry in photos, but was pleasantly surprised with the amount of sauciness. The taste was different than I expected (sweeter and spicier), but super delicious and easy to modify to your personal tastes, not to mention a beautiful way to put your garden harvest to use! (And an excitement Mr. Wizard type experience for your children, or husband, in my case…)<br />
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<a href="http://www.marthastewart.com/978784/one-pan-pasta" target="_blank">Here</a> is a link to the original recipe on the Martha Stewart website and below is how I made it, what I learned and how I'll change it next time:<br />
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<b>Ingredients</b><br />
12 ounces linguine<br />
12 ounces grape or cherry tomatoes (halved or quartered)<br />
1 yellow onion, thinly sliced<br />
4 large garlic cloves, thinly sliced<br />
1/2 teaspoon red pepper flakes<br />
2 sprigs basil, chopped<br />
2 tablespoons extra virgin olive oil<br />
4 cups (32 ounces) vegetable broth<br />
1/2 cup water<br />
Fresh grated parmesan cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHf3B-OEDjHfOmwXyItIVDLX1Pzw7RgAK4DZnai7Beem_UQ0CFrzofWyPs44TTCKrdb65tEjWhk9PR-6BAotNbSxWBOFXaW-ttO1M2SD_FbRZnV1ff_O9OoM4AD6kZ3zrGimbFKsdSwyz/s1600/tomatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihHf3B-OEDjHfOmwXyItIVDLX1Pzw7RgAK4DZnai7Beem_UQ0CFrzofWyPs44TTCKrdb65tEjWhk9PR-6BAotNbSxWBOFXaW-ttO1M2SD_FbRZnV1ff_O9OoM4AD6kZ3zrGimbFKsdSwyz/s800/tomatoes.jpg" width="410" /></a></div>
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Combine all ingredients except the cheese in a large straight-sided skillet or wide dutch oven. You'll need a pan that's big enough for the pasta to lay flat and some room for the liquid to bubble.<br />
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Bring to a boil over high heat and continue boiling, stirring occasionally to prevent the noodles from sticking, for about 9 - 10 minutes until the pasta is al dente and most of the liquid has evaporated. And that's it! You're done! Spoon it into a bowl, top it with loads of grated parm and scarf it up.<br />
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I made mini beef meatballs that we mixed in before serving, and husband requested 'those little balls of fresh mozzarella', which I thought was a great idea!<br />
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<b>Modifications</b><br />
The original recipe calls for water and about 2 teaspoons salt (or more to taste). I used vegetable broth for some added flavor and a little water to make up the difference. Four and half cups of liquid worked perfect for me, which is what the original recipe called for. I thought being at a high altitude that I would need to boil it longer for the noodles to be done and may need more liquid, but I did not.<br />
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I was worried there would be too much onion (and I always cook with onion) or that the thin slices would be too big (as opposed to diced) but they cooked down nicely and I didn't even notice them.<br />
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The 1/2 teaspoon red pepper added quite a kick, so lessen it if you're not a fan of spice (we are!). If you look at the other photos of this dish, you will see the basil sprigs are whole. Not really sure how that works unless they took them out at the end? I chopped mine up so it could incorporate. You can also save some fresh to add when serving if you like it (yum!).<br />
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<b><i>Next time I cook this dish, I will make a few changes…</i></b><br />
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I love mushrooms, so will add about 6 - 8 ounces fresh sliced along with the other ingredients at the beginning.<br />
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It made a ton! Dinner twice (for two) and then some. I think I will use 8 ounces of pasta instead, but keep the other ingredients the same. Most boxes of pasta are 16 ounces, so I measured out 12 for the original recipe, but will use half a box and save the other half for the next time. We typically eat whole wheat pasta which takes longer to cook, so I used regular linguine the first time around and it cooked well. Next time I will try using whole wheat angel hair. The whole wheat will take longer but the pasta is much thinner, so I think the cooking time to liquid ratio will balance out.<br />
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I will also wait to add the basil until about halfway through the cooking. I want it to cook with the dish a bit, but I think it looses too much flavor when cooked for the entire time.<br />
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Some other variations I read about on other blogs included using canned tomatoes and dried herbs instead of fresh, using chicken broth for the liquid, sweet or red onion instead of yellow and adding additional ingredients such as bell peppers, parsley and lemon slices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Eb5AoSUFsIevQCeESy8P-xM3JdxFNxzUznBkiCLNGRgnZRGmD2Jy0FuGg9GECAjDy8EpYBr_ZCgFzk1IlS9SNSHoKNwUPBPiBa9ccKWTjUZvO0T96MmYjdoCWXLU_dHdJdq4cTQjv0pP/s1600/tomatoes-basil-garlic-pasta-mld107744_vert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Eb5AoSUFsIevQCeESy8P-xM3JdxFNxzUznBkiCLNGRgnZRGmD2Jy0FuGg9GECAjDy8EpYBr_ZCgFzk1IlS9SNSHoKNwUPBPiBa9ccKWTjUZvO0T96MmYjdoCWXLU_dHdJdq4cTQjv0pP/s1600/tomatoes-basil-garlic-pasta-mld107744_vert.jpg" /></a></div>
I recommend trying this one close to the original and seeing how you like the flavors and amount of sauce, how the liquid and cooking time works out with your stove, etc and then start making modifications to suit your preferences.<br />
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If this is something you've been making for years or have already modified, I want to hear about it! And if its new to you, try it and let me know what you think!<br />
<br />lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-57448294484026360642013-08-15T19:50:00.001-04:002013-08-15T19:50:48.871-04:00In the Kitchen: Ricotta Zucchini Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsU05HA6kKoLuu_wWXR9rn3QC1U1boWGgGHE2Rdk-SsCPum77PwC3pZT2pJEfmEdZCG_0LOjEyW03FQDpKzSCNeKCoT0mxFBlIr4z1KUONayECzVokAlO9Yq6oteZUcNegyQpbO_uNi7-t/s1600/frittersmain.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsU05HA6kKoLuu_wWXR9rn3QC1U1boWGgGHE2Rdk-SsCPum77PwC3pZT2pJEfmEdZCG_0LOjEyW03FQDpKzSCNeKCoT0mxFBlIr4z1KUONayECzVokAlO9Yq6oteZUcNegyQpbO_uNi7-t/s800/frittersmain.jpg" width="410" /></a></div>
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Chances are that you, like me, are always looking for new ways to use ALL THOSE ZUCCHINIS you have this time of year, whether from your garden or picked out of the overflowing baskets at the farmers market. I've been wanting to try something like this for awhile now and am so glad I finally did because seriously people, I'm tooting my horn over here on this one.</div>
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<b>Ingredients</b></div>
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About 1 pound zucchini, shredded (2 medium or 1 large)</div>
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2 large cloves garlic, thinly sliced</div>
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3 large scallions, sliced (green and white portions)</div>
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zest of one large lemon (about 2 tsp)</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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1/2 cup ricotta cheese</div>
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2 large eggs</div>
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1 scant cup flour</div>
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Oil (for frying)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp6nGgrd2H5PSOhVQ7NIkFYJHbaNmv1gWTrRU-alwhs7MCajpdAicTZUBO8vRRRv4mS-kms2HLZcc9EKUcqd-YGADHYolhJBMvCDaCMLXgn7Hrm8dGJqM8wKl7m6D3e8rqpG9UN6n2YU7/s1600/fritters1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp6nGgrd2H5PSOhVQ7NIkFYJHbaNmv1gWTrRU-alwhs7MCajpdAicTZUBO8vRRRv4mS-kms2HLZcc9EKUcqd-YGADHYolhJBMvCDaCMLXgn7Hrm8dGJqM8wKl7m6D3e8rqpG9UN6n2YU7/s800/fritters1.jpg" width="410" /></a></div>
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In a large bowl combine zucchini, garlic, scallions, lemon zest, salt, pepper, ricotta and egg and mix well. Add flour and mix until just combined.</div>
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Heat 1/4" oil in a skillet over medium high heat. Use about 2 T batter for each fritter, using the back of your spoon to spread into a thin cake once dropped in the pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5d1cjy1X-SBWhR9taxQ1uBNKH8TBl_v2LXN1pLLuZOHcvou4FoRsySd3iv3z9DekEIklfXxlMG7uSkA44OErdQADmxhwJMrYlvelW7YY4JpUnxeEIakhSpLoJYI_hp4ZMlNJ6vdGqFo1/s1600/fritters2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5d1cjy1X-SBWhR9taxQ1uBNKH8TBl_v2LXN1pLLuZOHcvou4FoRsySd3iv3z9DekEIklfXxlMG7uSkA44OErdQADmxhwJMrYlvelW7YY4JpUnxeEIakhSpLoJYI_hp4ZMlNJ6vdGqFo1/s800/fritters2.jpg" width="410" /></a></div>
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Fry for about two minutes on each side, or until golden brown. The middles will stay slightly mushy, which is ok! Set on paper towels to drain excess oil. Serve warm with lemon wedges and sour cream, if desired, and eat your brains out! </div>
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This recipe makes about 12 three inch fritters and can easily be halved. You can keep fritters warm in a 250° oven while cooking if needed, but I have yet to try reheating any leftovers (because I ate them ALL, of course). </div>
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I hope you enjoy these as much as I have (with every meal for the last two days), and let me know what you think!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQJO2HVwz5r7LFMeRT6bDyEQ3KKJLnMZ_Z-uQiwoeV01zJiWd_oCb6UOxcIRGsxRwoi3-U-2BK7W0LpBlMNq6bnbO1jRcKYo62e7q0vnJQmIW3SMKgycNU5mQP3KPLb4bjNwvnc3RTCgT/s1600/frittersend.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQJO2HVwz5r7LFMeRT6bDyEQ3KKJLnMZ_Z-uQiwoeV01zJiWd_oCb6UOxcIRGsxRwoi3-U-2BK7W0LpBlMNq6bnbO1jRcKYo62e7q0vnJQmIW3SMKgycNU5mQP3KPLb4bjNwvnc3RTCgT/s800/frittersend.jpg" width="410" /></a></div>
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<br />lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com1tag:blogger.com,1999:blog-5207104844375020115.post-13763557481664425152013-05-24T11:16:00.000-04:002013-05-24T11:17:38.221-04:00Spotlight: The Frosted Pumpkin Stitchery<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<a href="http://thefrostedpumpkinstitchery.bigcartel.com/" target="_blank"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUE8bncbnUCxnzc_punliusM7a0VL6JhKrObiCyo4I1_8AnSUrl-GRHg-rCPWOoDWAz4uO1oMwbrBLQv7zIC39mxbdjsnpodzkooMEOpKwzuEcpwiKjqCkLCVvwXgq3g4iLQ81k2QwL9k/s800/website+main.jpg" width="410" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HOy1B7GtVYTEWLMP6hYvVt87TvZ2E4M6RPNGxtO1MpTuVcXL3vhLH2a_9hcbx-UHH933ODUgFJoME-O_tPB7GOF-GHeKb1X1hqS_ZLNHSmlDZkeQJuT485xBcXuet_98F5DZ_7qw5FT6/s1600/dessert+double.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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I can't remember when I first learned to cross stitch, I just always remember doing it! I probably learned when my mom was working on this big americana sampler that we hanging in our hallway. I remember what it looked like and watching her work on it so clearly, yet can't think what my first project may have been. I kind of equate cross stitching with knitting and crocheting. They are all cathartic in a sense, portable, able to be done while doing something else (you all know how much I love multitasking!) and can be set aside for as little or as long as you want, waiting for you to return. I always have a project going and it's so easy to pick it up whenever I need a break, have to sit somewhere for a long time, or just need to take my mind off of things. I even took one to Africa and worked a bit every night with a headlamp under my mosquito net.</div>
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For those who equate cross stitch with grandma, it's time to check out what it's all about these days! Don't get me wrong, fabulous vintage patterns have their place (finally starting my <a href="http://lillyella.blogspot.com/2011/02/oh-yeah-i-found-it.html" target="_blank">Mad Men deer</a> by the way, <a href="http://lillyella.blogspot.com/2011/02/oh-yeah-i-found-it.html" target="_blank">remember that hunt</a>?!), but the patterns being created these days are just too cute to resist picking up this craft, or getting back into it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1vKcdurHwNfjQr8cyzKVMu1hz0rzi0sYwKxpN30U0UTOe7k3CDypTBim0EjNwz3Y9aORUcLWB0RBCeiarL1z0mOSSp_U1KctxJWXAQTNc5K_56oi-0NQgnv3Sf2RqsPfD7UZgANwaYIp/s1600/lattedouble.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1vKcdurHwNfjQr8cyzKVMu1hz0rzi0sYwKxpN30U0UTOe7k3CDypTBim0EjNwz3Y9aORUcLWB0RBCeiarL1z0mOSSp_U1KctxJWXAQTNc5K_56oi-0NQgnv3Sf2RqsPfD7UZgANwaYIp/s800/lattedouble.jpg" style="cursor: move;" width="410" /></a></div>
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<i><a href="http://kitschydigitals.com/Latte-Love-PDF-Pattern.html" target="_blank">latte love</a> by the frosted pumpkin stitchery</i></div>
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Today I want to introduce you to a couple ladies I recently discovered through <a href="http://www.theworkroom.ca/" target="_blank">the workroom</a>, Amanda and Ashleigh of <b>The Frosted Pumpkin Stitchery</b>! This BFF duo creates cute, one of a kind cross stitch patterns for stitchers of all experience levels. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfKb_qET3n2_1QuvgFGhhS96X2MplIFQw1BuOeAYxmu7h1V1kca1cNy_ZLNznSh-Z_0UATOmgzSjPJhTEtHyoRZT6jbYkSDpfR7UoSnyxx1fUauBzSrv1y7GMuhVXHr2FNStZGKasdJi5/s1600/my+sampler.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfKb_qET3n2_1QuvgFGhhS96X2MplIFQw1BuOeAYxmu7h1V1kca1cNy_ZLNznSh-Z_0UATOmgzSjPJhTEtHyoRZT6jbYkSDpfR7UoSnyxx1fUauBzSrv1y7GMuhVXHr2FNStZGKasdJi5/s800/my+sampler.jpg" style="cursor: move;" width="410" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzcV3mS4whx2GLXic0SuaM_du-7ANL9jIQAiySCJeGUe5lKCtRJ893msnnaD8OOvU3TQ_fd173K9vtqVPAsJOapvt6cdzHA6z4sCl4N4pM0P0fw2q-wxSmpdTZYozwReyL2OOk-qi8wGX/s1600/sampler+3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzcV3mS4whx2GLXic0SuaM_du-7ANL9jIQAiySCJeGUe5lKCtRJ893msnnaD8OOvU3TQ_fd173K9vtqVPAsJOapvt6cdzHA6z4sCl4N4pM0P0fw2q-wxSmpdTZYozwReyL2OOk-qi8wGX/s800/sampler+3.jpg" style="cursor: move;" width="410" /></a></div>
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<i><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-springtime-sampler" target="_blank">springtime sampler</a></i></div>
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Some of you who follow me on <a href="https://www.facebook.com/lillyelladesigns" target="_blank">facebook</a> and <a href="http://instagram.com/lillyellasworld" target="_blank">instagram</a> have asked about the project I've been sharing (above top), which is the <b><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-springtime-sampler" target="_blank">springtime sampler</a></b> from the frosted pumpkin stitchery. Think of it as a virtual stitch-a-long! When you sign up during the sampler presale, you receive a color key and chart of all the sampler borders, then you receive a chart every week for a month or so with the pattern for one row of the sampler.</div>
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You can follow along on <a href="https://www.facebook.com/pages/The-Frosted-Pumpkin-Stitchery/207805019244103?fref=ts" target="_blank">facebook</a>, instagram and <a href="http://www.flickr.com/groups/1551898@N24/" target="_blank">flickr</a> to see everyones progress as you go (above bottom). The <a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-springtime-sampler" target="_blank">Springtime Sampler</a> was released in April and while many people have completed, I'm way behind — but it doesn't matter! </div>
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<a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-summer-sampler-club-pdf-cross-stitch-pattern" target="_blank"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jGA6n0Jx8dLA9dadUAydYTP0jsw6frQiCu5uC4VhMvtjIkYjwHYh0PopIqyKmIAp4xltN0oCicXAPlyYQ0ouHalfnHxaXS61yafOpKkFu50bZeOrsF7m-TZp6ErcW1HQdaQppohqLNqI/s800/summer+double.jpg" width="410" /></a></div>
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<b>NEW SUMMER SAMPLER PRESALE STARTS TODAY!</b></div>
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Their first seasonal sampler was a winter wonderland and they will be continuing with summer and fall, too. <b>In fact, the presale for their <a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-summer-sampler-club-pdf-cross-stitch-pattern" target="_blank">Summer Sampler</a> begins today!!</b> It is on sale for $12.95 through the end of this month with the first full week beginning with the start of summer, which gives you plenty of time between now and then to get all your supplies and prepare your borders! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1d280VReD6OdoJXs_hScxk0E7U5mj-4Hrv74G3nHG_ZXiFTKJYRRxAaJg8sE9h457D4FjJQ0CP2zCjDZFiJBd7BMHPlSkSJI70N1Oa8fzSGtFUaGoI3xZORqGIlY9iKZ_D3RAq72QbQAm/s1600/fruit+double.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1d280VReD6OdoJXs_hScxk0E7U5mj-4Hrv74G3nHG_ZXiFTKJYRRxAaJg8sE9h457D4FjJQ0CP2zCjDZFiJBd7BMHPlSkSJI70N1Oa8fzSGtFUaGoI3xZORqGIlY9iKZ_D3RAq72QbQAm/s800/fruit+double.jpg" style="cursor: move;" width="410" /></a></div>
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<i><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/fruit-of-the-month-sampler-pdf-cross-stitch-pattern" target="_blank">fruit of the month club</a></i></div>
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Some of their samplers are monthly, including their most epic pattern, the <b><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/fruit-of-the-month-sampler-pdf-cross-stitch-pattern" target="_blank">fruit of the month club</a></b> (shown above)! There's no way I can pass this one up, but it will have to wait until after the move! This pattern was released before as a year long stitch along, but was recently re-released as an entire pattern which you can find <a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/fruit-of-the-month-sampler-pdf-cross-stitch-pattern" target="_blank">here</a>.</div>
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Another monthly sampler that is currently in progress is their <b><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-monthly-woodland-sampler-pdf-pattern" target="_blank">woodland sampler</a></b> (shown below). How adorable is that?! It's never too late to begin and get caught up! You can purchase this pattern at any time through the year and will receive the current and previous months initially, then receive each following month as they come.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAQhmcxgsqIxJ5SYHx-mIaROZga-sDTpCKjBDlKdUr5Q8fKdeYRxLrhIDqkhhmEzDNjGqqqbNQ5f4FrPRkv_jvM10VMJAwaLPodqRJ-GAjxCUx4J1GuHn7D9obPqbGGR0r9ZQts3b-p_E/s1600/woodland+double.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAQhmcxgsqIxJ5SYHx-mIaROZga-sDTpCKjBDlKdUr5Q8fKdeYRxLrhIDqkhhmEzDNjGqqqbNQ5f4FrPRkv_jvM10VMJAwaLPodqRJ-GAjxCUx4J1GuHn7D9obPqbGGR0r9ZQts3b-p_E/s800/woodland+double.jpg" style="cursor: move;" width="410" /></a></div>
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<i><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-monthly-woodland-sampler-pdf-pattern" target="_blank">woodland sampler</a></i></div>
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Want to learn more about the ladies behind the patterns? Read on!</div>
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<b>Who is The Frosted Pumpkin Stitchery?</b></div>
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The Frosted Pumpkin Stitchery is Amanda & Ashleigh! We are two best friends!</div>
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<b>Where do you currently call home?</b></div>
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We both live in Northern California</div>
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<b>How long have you been operating?</b></div>
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Since 2011</div>
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<b>Is Frosted Pumpkin a full-time adventure or do you have a day job?</b></div>
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Since the first of the year it's become our full time job! Ashleigh works at a ceramic studio on the weekends and Amanda occasionally designs quilts.</div>
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<b>How did you come up with your shop name?</b></div>
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We both love sweets and fall- our dream baked good is anything with frosting and pumpkins!</div>
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<b>What, if any, formal training have you had in the arts?</b></div>
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Ashleigh has a degree in graphic design, Amanda went to school for printmaking</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pMjRBMcvMXNTkQcAVlacGcq-djsA9r-fXztiKPpn7Tn0fNEscgtxYKB6qr7kyz1GlPIqgyN8G2ovj_d67t37GUYV4WANwQjy7YK3aNAsjyZMMZIEqv_0dCpl_OUD9UuWC8qRQoaxfRLf/s1600/work2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pMjRBMcvMXNTkQcAVlacGcq-djsA9r-fXztiKPpn7Tn0fNEscgtxYKB6qr7kyz1GlPIqgyN8G2ovj_d67t37GUYV4WANwQjy7YK3aNAsjyZMMZIEqv_0dCpl_OUD9UuWC8qRQoaxfRLf/s800/work2.jpg" style="cursor: move;" width="410" /></a></div>
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<i>"This is how we work: Ashleigh designs a chart (this is the full summer sampler!) and we set up camp at Michael's and pick colors!"</i></div>
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<b>What made you decide to start your business?</b></div>
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We really loved to craft but it was hard to find kawaii cross stitch patterns!</div>
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<b>Where do you sell and market your patterns?</b></div>
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<a href="http://Thefrostedpumpkinstitchery.bigcartel.com/">Thefrostedpumpkinstitchery.bigcartel.com</a> (<i>you can also find some patterns on <a href="http://kitschydigitals.com/the-frosted-pumpkin-stitchery/" target="_blank">Kitschy Digitals</a></i>)</div>
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<b>Five things you love:</b></div>
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<i>Amanda:</i> I love Halloween, donkeys, camping, sock yarn & Porkchop!</div>
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<i>Ashleigh:</i> Road Trips, peach tea, my pups Zula & Panda, being crafty & Autumn</div>
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<a href="http://kitschydigitals.com/the-frosted-pumpkin-stitchery/" target="_blank"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuodDrkDKiKqt3hBF2sLDz3nqYqq8cZx180VNqMGYYH89eAq_SOB4BrYddtRHFPgmtSi8-zmDblx-XwCHZ8IC-613nsEnqpALUstLpoDhHbsfr0R59v7dSgoVhf4f61UX1nyHHjreAAAJi/s640/pattern+four+grid.jpg" width="410" /></a></div>
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<b>What is your favorite leisure time activity?</b> </div>
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<i>Amanda:</i> knitting socks!</div>
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<i>Ashleigh: </i>Crocheting or cross stitching</div>
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<b>Favorite junk food?</b></div>
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<i>Amanda:</i> pickle chips! </div>
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<i>Ashleigh:</i> Reese's peanut butter cups</div>
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<b>If you could trade places with any other person for a week, with whom would it be?</b></div>
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<i>Amanda:</i> Hermoine for sure! She's my very favorite.</div>
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<i>Ashleigh:</i> I would have to say Tina Fey. I would love to be as witty and creative as that lady!</div>
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<img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HOy1B7GtVYTEWLMP6hYvVt87TvZ2E4M6RPNGxtO1MpTuVcXL3vhLH2a_9hcbx-UHH933ODUgFJoME-O_tPB7GOF-GHeKb1X1hqS_ZLNHSmlDZkeQJuT485xBcXuet_98F5DZ_7qw5FT6/s800/dessert+double.jpg" width="410" /></div>
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<i><a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2012-dessert-of-the-month-club" target="_blank">dessert of the month club</a></i></div>
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<b>Share some of your favorite music </b></div>
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<i>Amanda:</i> I alternate between the soundtrack to Animal Crossing, to Motley Crüe to Waylon Jennings. It really depends on my mood that day!</div>
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<i>Ashleigh:</i> Some of my favorites are Old Crow Medicine Show, Adele, Miranda Lambert, Billie Holiday and Mumford & Sons</div>
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<b>What would you like to learn?</b></div>
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<i>Amanda: </i>I'd like to learn how to weave!</div>
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<i>Ashleigh:</i> I would like to learn play the violin (super random!)</div>
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<b>What does the future hold for you and your creative endeavors? </b></div>
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We are going to keep releasing new patterns, maybe an ebook! We have lots of ideas and hopes and dreams!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_Ac8Gi3ap8Pe84gx9a6C1vjIhj92nXI4pisneaRQDCT9waxfAw5S9YeLCTOVbKu1BOl1AXIo3LSTWrpIFuuJvbrKoDP4kr1zKL-VT86bR0Qap6EiMkLq2uu33HHDle7NDLxLPvWkHYXc/s1600/work1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_Ac8Gi3ap8Pe84gx9a6C1vjIhj92nXI4pisneaRQDCT9waxfAw5S9YeLCTOVbKu1BOl1AXIo3LSTWrpIFuuJvbrKoDP4kr1zKL-VT86bR0Qap6EiMkLq2uu33HHDle7NDLxLPvWkHYXc/s800/work1.jpg" style="cursor: move;" width="410" /></a><br />
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You can follow <b>The Frosted Pumpkin Stitchery</b> on <a href="https://www.facebook.com/pages/The-Frosted-Pumpkin-Stitchery/207805019244103?fref=ts" target="_blank">facebook</a>, <a href="http://www.flickr.com/groups/1551898@N24/" target="_blank">flickr</a> and on instagram with hashtag #thefrostedpumpkinstitchery. You can also visit Amanda's blog, <a href="http://msmcporkchopquilts.com/" target="_blank">Hey Porkchop</a>, for tons of other crafty adventures!<br />
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So, are you ready to begin?! You can start with this <b><a href="http://kitschydigitals.com/Sugarloaf-and-Threadly-the-Bobbin-PDF-Pattern.html" target="_blank">FREE pattern</a></b> of the Frosted Pumpkin mascots, Sugarloaf and Threadly, and sign up for the summer sampler <a href="http://thefrostedpumpkinstitchery.bigcartel.com/product/2013-summer-sampler-club-pdf-cross-stitch-pattern" target="_blank">here</a>! Tell me, did I make a cross stitcher outta you? :)<br />
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<i>Happy weekend, friends!</i></div>
lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com3tag:blogger.com,1999:blog-5207104844375020115.post-38979346222662170932013-05-22T14:22:00.002-04:002013-05-22T14:24:34.249-04:00In the Kitchen: Ham and Broccoli Shells with Cauliflower Alfredo Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7MbnFWVOP7P6r2eD7umBO2nTjkB74OVecizKpzIHtBhdQ0wXxVECIAb4Z9XNtDmQJ4Z4DT8T2FnQDVeR0Xi_2PKz3818BDF44TCTj9CihNqhg5BUpGRvxyjlbN6G4MhSt5C9FLfBBRFi/s1600/mainsq2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7MbnFWVOP7P6r2eD7umBO2nTjkB74OVecizKpzIHtBhdQ0wXxVECIAb4Z9XNtDmQJ4Z4DT8T2FnQDVeR0Xi_2PKz3818BDF44TCTj9CihNqhg5BUpGRvxyjlbN6G4MhSt5C9FLfBBRFi/s800/mainsq2.jpg" style="cursor: move;" width="410" /></a><br />
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I've been hoarding recipes. I know, it's so selfish of me. My husband teases that I never learned to share because I was an only child, but what does he know. He is a boy, after all.<br />
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In all honestly, I've been trying to wait (impatiently) until I was out of my dark, poorly lit apartment kitchen and into my new, bright airy naturally lit kitchen so the photos could actually look appetizing, but it's just taking too long!<br />
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Since we're stuck here, packed and ready to go, with nothing else to do for the next three weeks, I thought I would put the time to good use and do a little much-overdo blogging! So, allow me to apologize for the ugly photos you are about to see, but I promise the deliciousness of the recipe will make up for it all.<br />
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This is one of those you-can-use-cauliflower-for-anything kinda recipes. Are you into those? You know, cauliflower rice, cauliflower tortillas. It seems to be the new world's most versatile food, but I might just be behind on the times as I usually am!<br />
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The sauce for this easy, oven-baked casserole is made rich and creamy without having to use tons of cream, sticks of butter or tubs of cheese, but by using pureed cauliflower. I personally guarantee (should I create my own seal of approval?!) that no one (especially your kids!) would ever guess what it is made out of.<br />
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<b>Ingredients</b></div>
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2 tablespoons extra virgin olive oil</div>
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1 head cauliflower, chopped</div>
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6 garlic cloves, roughly chopped</div>
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1/2 large white onion, chopped</div>
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1 teaspoon each salt and pepper</div>
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4 teaspoons flour</div>
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4 cups milk</div>
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1 teaspoon freshly grated nutmeg</div>
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8 ounces pecorino or romano cheese, grated</div>
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1/2 lb pasta shells</div>
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1/2 - 1lb ham, chopped</div>
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1 - 2 bunches broccoli, cut into florets </div>
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Preheat oven to 400°. Heat oil in a large saucepan over medium heat. Add cauliflower, garlic, onion, salt and pepper and cook until slightly softened, about 10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rvs9Es2TBlQXzAGP347NW7fPTI5pm_5TXtni-1rA-lfMKPlT6cdvRmdPtQ2gF__EXs4CeSz0_QB5-c69bzRCPW97xQMf3QybuDVbUThQpG8qUfyq-j2L3AI0w12HYbYdHd8LmNvEp9h_/s1600/shells1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rvs9Es2TBlQXzAGP347NW7fPTI5pm_5TXtni-1rA-lfMKPlT6cdvRmdPtQ2gF__EXs4CeSz0_QB5-c69bzRCPW97xQMf3QybuDVbUThQpG8qUfyq-j2L3AI0w12HYbYdHd8LmNvEp9h_/s800/shells1.jpg" style="cursor: move;" width="410" /></a></div>
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Sprinkle with flour, stirring to coat, then add milk and slowly bring to a boil. Reduce heat and simmer gently until cauliflower is very soft, about 15 minutes. Be sure to heat slowly and stir often to avoid burning the milk on the bottom of the pan.</div>
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Remove from heat and stir in the nutmeg (don't leave this out!) and half the cheese. Puree until smooth in the pot with an immersion blender, or carefully transfer to a blender or food processor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y0TUWgupmiO-KsJlsxjNs4i3tx-_UDFZ8XRn9c2ir_ZQiBg2z9QzLGvPSfsj5kNKJjNKXpFx7cBBAt6B_3pEBi_Fps0M2H-LgDHoH5CqyLIZSEPGd7KW4YyZzVGu56JW4w-810KqttsP/s1600/shells2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8y0TUWgupmiO-KsJlsxjNs4i3tx-_UDFZ8XRn9c2ir_ZQiBg2z9QzLGvPSfsj5kNKJjNKXpFx7cBBAt6B_3pEBi_Fps0M2H-LgDHoH5CqyLIZSEPGd7KW4YyZzVGu56JW4w-810KqttsP/s800/shells2.jpg" style="cursor: move;" width="410" /></a></div>
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In the meantime while preparing the cauliflower sauce, cook the pasta until slightly tender but not fully cooked, about 5 minutes. Mix the pasta, ham and broccoli in a large deep casserole dish. I use about one full pound of ham cut into bite sized cubes and two good sized bunches of broccoli. </div>
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Pour the sauce over top and stir gently to mix evenly. Sprinkle the remaining cheese on top and bake until bubbly, 20 - 30 min. Broil for 2 -3 minutes to brown top and let stand for 5 - 10 minutes before serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNnDhYE-eHqUDJwdriqje7LMgNVp2Y7dzKUzasmFBykD04ci1Tjz5Smn5uCgZeLr2vk7_uOIscRN9zMxqcjnMD48EWUZ4i65FUSA2RwBQdlv07D2uC2WPZ-6YHMEDcIho5-giuGWqHq0e/s1600/shells3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNnDhYE-eHqUDJwdriqje7LMgNVp2Y7dzKUzasmFBykD04ci1Tjz5Smn5uCgZeLr2vk7_uOIscRN9zMxqcjnMD48EWUZ4i65FUSA2RwBQdlv07D2uC2WPZ-6YHMEDcIho5-giuGWqHq0e/s800/shells3.jpg" style="cursor: move;" width="410" /></a><br />
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As I make it, this dish will easily feed six people (with a side dish) or a family of two to four at least twice. We have it with a side salad, if I'm feeling healthy, or cheesy garlic bread, if not :)<br />
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Though I have yet to try either, I see no problem with making this ahead and leaving it in the fridge for a day/overnight or freezing before baking.<br />
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Enjoy!</div>
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lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com0tag:blogger.com,1999:blog-5207104844375020115.post-27705213634719609622012-02-15T20:54:00.003-05:002012-02-15T21:51:21.496-05:00365 days without dad marks my return to the worldIt was <a href="http://lillyella.blogspot.com/2011/02/saying-goodbye.html" target="_blank">one year ago today</a> that I held my dad's hand as he took his last earthly breath. And I'm sure all you who were with me through it are saying the same thing I am. A year, really? Crazy, I know.<div><br /></div><div>It's been just shy of six months since I kinda fell off the face of this virtual world we share. So, are the two connected in any way? Of course. Is it so much more than that and a bowl of grits? You bet. I'm not even sure where to begin, but I have a feeling this story may span more than one post. I'm not sure I can get it all out at once.<div><br /></div><div>As I sit here reflecting on the last year, and most vividly the last six months, the one thing that calls out more loudly than anything else at this moment is love. It just so happens to be overwhelming me right now. And yes, ultimately that is a good thing, though it has taken a heck of a lot for me to get there. I'm sure there is some fancy literary term for starting with the ending and then going on to tell the story from the beginning. I'm too tired to google it, but that's what I'm about to do.</div><div><br /></div><div>So, love. I found it in the truest, deepest form in the most unexpected of places. How did it affect me? In so many ways, because it's not just one kind of love. It's completely multi-faceted. It was total happenstance that two incredibly life-changing events took place for me at exactly the same moment. I knew it would rock my world and shake my foundation, but as I ran head first into my 'new' life, I had no idea how.</div><div><br /></div><div>I wanted to think I was ready for it, that I was ready for anything, but I soon discovered I really wasn't. I've been going back and forth about how detailed I was going to get here. Those friends who go way back know that opening up personally here was a challenge for me at first, but eventually become therapeutic at a time when that was what I needed more than anything. So, while I could probably write for six hours straight and share every day of the last six months, I'll give you the cliffnotes version. You still may want to settle in with a cup of coffee, as most of you know I have a tendency to ramble. A little…</div><div><br /></div><div>At first, my 'disappearance' was sparked by the phase of training my husband was about to begin at the time. The 'men in charge' like to dig up dirt to make the hell more hellish and while we've always been smart and secure in that aspect, I figured better safe than sorry. He also left for the field at this time and was gone until this past weekend, so I had lots of time to sit around by myself and think.</div><div><br /></div><div>Now of course I wasn't just sitting around by myself, I was going going going 24-7, in typical Nicole fashion, but ultimately, something just wasn't feeling right. I do think a huge part of it was suddenly withdrawing from something that was my life for so long, but the rest of it was the continual sinking in and final settling of what I had gone through the last couple years and what my life was now. It's been a year and there's rarely a day that passes that I don't stop, for at least a moment, and think how surreal it all feels. Some days I forget that I'm not in Ohio, until I go outside in early January in a sundress and sandals or I see paratroopers falling from the sky while I'm running at the lake.</div><div><br /></div><div>I can't pinpoint the exact moment that it began, but one of the biggest things I've been struggling with is my sense of purpose, I guess you could say. In general I just had this overwhelming, burning desire to do something more, be a part of something bigger. I know that part of it has to do with being right up in the middle of the military hub of the universe, but it is more than that. I had and have a few things that I'm thinking about, but one of the hardest parts about it all is realizing that it's not something I can figure out and jump into overnight. It's quite a process of mutually deciding with my husband what will work for both of us and internally debating between how much time and effort I not only have to put into something, but want to put into something. </div><div><br /></div><div>For example, I'd love to be a combat photographer for the Army until my husband retires and we build our dream art barn and hide away with 50 acres, 50 goats and no other people in sight. However, do my husband and I want to be getting shot at in different countries until then, seeing each other for maybe a month out of every year for the next 10? Probably not. Example two, I'd love to be a doctor, and if I could wake up tomorrow and start doing trauma surgery, I'd totally do it. Do I want to be a doctor bad enough that I'll spend the next 15 years training for it? Not a chance. I could go on, but I did say cliffnotes, didn't I?</div><div><br /></div><div>So where does that leave me now? I'm not sure. Here's what I've been doing in the meantime…</div><div><br /></div><div>Running. An old part of my life since renewed. It was October 17. I had such a crazy, insane, stressful day that I felt like my head was going to explode. So, I decided to run and run I did. It was dark, it was raining, it felt awesome. And that was the beginning of that. I hadn't run in over 15 years and never thought I would again. My goal for 2012 is to run 500 miles. A broken foot on Christmas Eve has made my progress pretty slow, but I'm getting back in the saddle and hope to be on track soon.</div><div><br /></div><div>I've also been volunteering with the family group for the training school my husband is in. This is something I began when I first arrived and have continued to growth with and enjoy. It keeps me very busy, and in it's own way, is making a difference in people's lives. It's given me the chance to meet some amazing people who have changed my life and has taken me places I never expected to go.</div></div><div><br /></div><div>I'm learning to speak Russian. It's the language my husband was assigned, so I didn't just randomly decide I had to tackle the Cyrillic alphabet, but it's fun and interesting in it's own unique way. He had a super charged course that made him fluent in six months while I've barely begun the first of six cases, but I'm getting there and I'm not giving up!</div><div><br /></div><div>Most excitingly, I finally had the chance to take up metal smithing! This is something I've wanted to do for years and while I unfortunately no longer have the perfect, custom-built art barn to do it in, I have the time so am taking advantage of it. I found an amazing local artist who teaches at the community college and have since had three courses with an awesome group of people. Right now, my kitchen island is sufficient enough space to whip up my creations and I'm very excited to share them with you all soon.</div><div><br /></div><div>I've started to attend church and go to a couple bible studies each week. My spirituality has been an internal struggle, if you will, for most of my life. Every time I've had a resurgence of interest, I never had luck finding the right path. Turns out one of the first people I met here ended up being the one I had been waiting for to lead me down the path. Something clicked in a way that it never had before, and I couldn't ignore that. It's definitely still a journey for me, but there's no doubt I'm finally going in the right direction.</div><div><br /></div><div>I'm also playing my flute with the church orchestra. Something else I haven't done in over a decade, but it's kind of like riding a bike and is all coming back to me quickly. Easter will be my first performance, wish me luck!</div><div><br /></div><div>Possibly most rewarding, I'm going to volunteer with the local hospice organization. Honestly, I'm about 50/50 right now as to whether it will be amazingly fulfilling or utterly depressing, but I feel like I'm the kind of person who <i>can</i> do it, so I have to try. Tomorrow is my orientation and training, I'm nervous, but I'm also excited and I'm going into it with an open mind and an open heart.</div><div><br /></div><div>I've also been considering becoming a paramedic. I'm still pondering this one. While I do think I would love it and the training is realistic in both time and cost, the truth of the matter is this — there's a good chance that in 6 - 10 months from now, I'll be living on 30 acres of land in Nothwestern Tennessee with a field full of goats and chickens, canning more fruit than I know what to do with and catching dinner in my pond. And that might be enough for me. I have a tendency to absorb the energy of what's happening around me and right now, there is a heck of a lot happening around me. When that changes, chances are so will the way I feel, to a degree at least.</div><div><br /></div><div>My current hope is that all these things I'm getting my hands into right now will keep me busy enough in a positive, enjoyable way and that volunteering with hospice will fill the part of me that wants to do something meaningful. At least enough to get me through the months ahead until my life, once again, takes another turn.</div><div><br /></div><div>In regards to my shop and my blog and all of that. I'm back, and so happy to be here. I've missed you all so very much and there has been many times when I wanted so badly to just share all I was dealing with or just a random moment, but I'm sure you can all understand both why I couldn't and why I needed to hide away from everything for a little while. </div><div><br /></div><div>All that and I've barely scratched the surface, but for tonight I'm going to wrap this up. It's been a long day of ups and downs and a bubble bath is calling my name. Thank you so so much to all of you who were supporting me unmeasurably without even knowing it. Just knowing I was missed and thought about got me through many days and nights. I can't wait to catch up and hear what you've all been up to! More soon…</div><div><br /></div><div><i>love ~ nicole</i></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com22tag:blogger.com,1999:blog-5207104844375020115.post-52640861076573065142011-08-30T10:00:00.001-04:002011-08-30T10:00:06.185-04:00In the Kitchen: Stuffed Poblanos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKE9i4UfWaNU2W44nwy3Nsg7q3T0m0-xKkc9xMPVjr0V-SO7LbEnT5ONuzxvjAowKvrSN9gHWYWa-kXK2zrPsPyLZBaEkZJaWiR-CT9yl_cckOQwjHBza9guIZG3I927JlBU7HNF0_q9l/s1600/pepper320.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKE9i4UfWaNU2W44nwy3Nsg7q3T0m0-xKkc9xMPVjr0V-SO7LbEnT5ONuzxvjAowKvrSN9gHWYWa-kXK2zrPsPyLZBaEkZJaWiR-CT9yl_cckOQwjHBza9guIZG3I927JlBU7HNF0_q9l/s800/pepper320.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5646430134700419218" /></a>
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<br /></div><div>Yeah, they're kinda messy, but that means they're good, right? I've made these three times now (so am finally confident that the recipe is ready to be shared), but have never had a chance to take good photos of them. They just get eaten too fast! Seriously. They are best right out of the oven, bubbly and hot. No time to find good light, pose my pepper and shoot. So, this is what you get. Take it or leave it. </div><div>
<br /></div><div>I suggest you take it. </div><div>
<br /></div><div><b>Ingredients</b></div><div>6-8 poblano peppers, depending on size</div><div>3 large or 4 medium tomatoes</div><div>1/2 medium white onion</div><div>2 large garlic cloves</div><div>2 tsp dried oregano</div><div>2 1/2 tsp cumin</div><div>1/4 tsp cinnamon</div><div>1/2 tsp salt</div><div>15 oz corn, fresh (cooked) frozen or canned (drained)</div><div>4 boneless, skinless chicken tenderloins or equivalent</div><div>1 cup cooked brown rice</div><div>2 cups shredded cheddar cheese</div><div>1/3 cup chopped fresh cilantro</div><div>Juice of 1/2 lime</div><div>
<br /></div><div>To prepare the filling, in a food processor puree the tomatoes, onion, garlic, oregano, cumin, cinnamon and salt. Bring to a simmer in a large, deep skillet and cook for about 15 minutes over medium heat until some of the liquid evaporates and the mixture is thick and pulpy.</div><div>
<br /></div><div>In the meantime, cook and shred the chicken, cook the rice and prepare the corn. If using fresh, boil the cob and cut off the kernels. If using canned, drain well. If using frozen, no need to thaw.</div><div>
<br /></div><div>Once the mixture has thickened, add the corn, rice and chicken and cook until heated through. Remove from heat and stir in the cilantro, lime juice and 1 cup of the shredded cheddar.</div><div>
<br /></div><div>To prepare the peppers, place them on a foil lined baking sheet and broil them on high, turning every few minutes, until they begin to blacken and the skins begin to bubble all over. Remove them from the oven and wrap them in the foil. Let them sit for a few minutes and then unwrap and let them cool. </div><div>
<br /></div><div>Now you can easily peel off the skins. Be sure to handle the peppers carefully though, as they will be soft and can tear apart easily. Cut a slit up the middle of one side and cut out the seed core, scooping out any excess seeds, leaving the stem in place. I often rinse my peppers under light running water, I find it's the easiest way to get all the seeds out!</div><div>
<br /></div><div>Now you're ready to stuff the peppers. Be generous! Don't worry if it's mounding up and over a little bit. Top with the remaining shredded cheese and bake at 350° for about 8 - 10 minutes. Broil for 2 -3 minutes to brown the cheese, serve with a side of black beans and enjoy!</div><div>
<br /></div><div>This dish makes quite a hearty helping. Since it's just my husband and I, I usually make the filling and then prepare, stuff and bake half the peppers, using half the filling. Then we'll have it again later in the week or early the next. I reheat the filling a bit, prepare the peppers and pop them in the oven!</div><div>
<br /></div><div>If you'd like to see step-by-step photos of this recipe, just leave me a comment below and I'll be sure to take some next time I make it. You can see some pics of broiling and skinning peppers in my previous <a href="http://lillyella.blogspot.com/2010/05/in-kitchen-cinco-de-mayo.html" target="_blank">Cinco de Mayo</a> recipe post from last year <b><a href="http://lillyella.blogspot.com/2010/05/in-kitchen-cinco-de-mayo.html" target="_blank">here</a></b>. Only difference is you're keeping the peppers whole, rather than cutting them into strips before broiling.</div><div>
<br /></div><div>I'd love to hear what you think of this one, it's a new favorite in our house!</div><div>
<br /></div><div><i>p.s. I'm just too busy this week to get a recipe card done up for this right now, but I should have it up by early next! </i></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com2tag:blogger.com,1999:blog-5207104844375020115.post-41015435834781041272011-06-28T09:00:00.003-04:002011-06-28T09:00:09.849-04:00In the Kitchen: Spicy Black Bean Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngaJbFmMEfPJLI80hgq8siRubrC4skPHq5vyRY1zTquhRzTMnqyZQ5bLdAi3-1xAAuGTmz5cr-Cm3EZP2PQ6ecSQV0wMYxsI1xbTAeYyQBJ8XzU-dfayLjzku0rbpiTGvpzEG1OhUGHuq/s1600/black+bean+pizza+400.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngaJbFmMEfPJLI80hgq8siRubrC4skPHq5vyRY1zTquhRzTMnqyZQ5bLdAi3-1xAAuGTmz5cr-Cm3EZP2PQ6ecSQV0wMYxsI1xbTAeYyQBJ8XzU-dfayLjzku0rbpiTGvpzEG1OhUGHuq/s800/black+bean+pizza+400.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5623072552878190562" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngaJbFmMEfPJLI80hgq8siRubrC4skPHq5vyRY1zTquhRzTMnqyZQ5bLdAi3-1xAAuGTmz5cr-Cm3EZP2PQ6ecSQV0wMYxsI1xbTAeYyQBJ8XzU-dfayLjzku0rbpiTGvpzEG1OhUGHuq/s1600/black+bean+pizza+400.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />Phew! It's been a crazy few weeks. Don't you hate when those paying jobs have to get in the way of the fun stuff, like blogging? Geez. I've been talking about this pizza for at least a week and here it finally is. Since I first made it about a month or so ago, it's been on our menu three times and has become a household favorite. I'm just gonna simply say yummmmm. Yep, five m's worth. Maybe even six.<div><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div><div><b>Ingredients</b></div><div><i>Whole Wheat Crust:</i></div><div>1 envelope dry yeast</div><div>1 tsp sugar</div><div>1 cup warm water</div><div>3/4 tsp salt</div><div>2 Tbsp olive oil</div><div>1 cup whole wheat flour</div><div>2 - 2 1/2 cups unbleached white flour</div><div><br /></div><div><i>Pizza:</i></div><div>15 oz black beans*</div><div>1 cup prepared salsa (homemade or store bought)</div><div>2 jalapenos or 1 serrano chile, cut rough chunks</div><div>2 large garlic cloves, smashed</div><div>1 cup diced bell pepper (red, green, yellow or mix)</div><div>1 cup fresh (cooked) or frozen (thawed) corn kernels</div><div>4 green onions, thinly sliced</div><div>1/4 cup chopped cilantro</div><div>1 cup shredded mozzarella</div><div>1 cup shredded cheddar</div><div>2 avocados, diced (optional)</div><div>Sour cream (optional)</div><div><br /></div></div><div><i>*You can use dried or canned beans for this recipe. If using dried, soak about 200 grams and cook according to package directions (1 - 1.5 hours). If using canned, drain and rinse well before using.</i></div><div><br /></div><div>To make the crust, combine yeast and sugar in water. Stir until dissolved. Add salt, oil, whole wheat flour and 1 1/2 cups unbleached flour. Stir well.</div><div><br /></div><div>Add enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 5 - 10 minutes. Place in a greased bowl, turning to coat top. Cover and let rise in a warm place until doubled, about 20 - 30 minutes.</div><div><br /></div><div>If using a metal pizza pan, lightly grease it, or you can use a pizza stone. Stretch and pat or roll dough to a 15" round. Bake at 400° for 5 minutes, until crust is dry and lightly browned. Set aside.</div><div><br /></div><div>While the dough is rising and prebaking, you can prepare the pizza topping. In a blender or food processor, combine the beans, salsa, chile and garlic, and puree until smooth. Dice the peppers, green onion and cilantro and shred the cheeses.</div><div><br /></div><div>Spread the bean puree over the prebaked crust and top with the diced peppers, corn, green onions, cilantro and cheeses.</div><div><br /></div><div>Bake at 400° for 7 - 12 minutes until cheesy is bubbly and crust edges are browned. Allow pizza to cool for 5 minutes before cutting. I know, it's very hard to wait…</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vzD7WJQOVLcfg5xkMdnwR2RCdKjMtiwJy2fbLgxBVEmyXHMLpp9KY34f-NUIMBwBqV7vy-lvh9IIgK84egRGqXTftrKbyWzIbtMESDf5BDkrGLqo3-S_XciaFVtCwEcJ7WIeL5UqbM9_/s1600/black+bean+pizza+374.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vzD7WJQOVLcfg5xkMdnwR2RCdKjMtiwJy2fbLgxBVEmyXHMLpp9KY34f-NUIMBwBqV7vy-lvh9IIgK84egRGqXTftrKbyWzIbtMESDf5BDkrGLqo3-S_XciaFVtCwEcJ7WIeL5UqbM9_/s800/black+bean+pizza+374.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5623072560843901698" style="cursor: pointer; width: 410px; height: 374px; " /></a></div><div><br /></div><div>Top with cubes of avocado and a dollop of sour cream, if desired, and dig in! </div><div><br /></div><div>This pizza is perfect for the vegetarians in your life. It's rich and hearty and the carnivores at the table won't even miss the meat. However, chicken does pair perfectly with the other ingredients in this dish and gives this pizza a new life for the meat-eaters. Just add bite-sized chunks of cooked chicken on top of the bean puree with the other ingredients and bake as directed. </div><div><br /></div><div><div><span class="Apple-style-span" style="font-weight: bold; "><a href="http://www.commandndesign.com/recipecards/blackbeanpizza.pdf" target="_blank">> Click here for a printable recipe card</a></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">And find more delicious recipes</span> </i><span class="Apple-style-span" style="font-weight: bold; "><i><a href="http://lillyella.blogspot.com/p/in-kitchen-all-recipes.html" target="_blank">here</a></i><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">.</span></i></span></span></span></div></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com2tag:blogger.com,1999:blog-5207104844375020115.post-90467646612493969192011-06-09T12:00:00.002-04:002011-06-09T12:22:25.627-04:00In the Kitchen: Chicken and Mushroom Macaroni and Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_75n_AKxKHsvG7reEJrhLLZKFm0bJj08lsJVnPE2WnyWr4dtSXz08MjQ-KOrh9S8TtbiA4aarWkdg7DBXGuz5Lq85H-lKC_fGeV-E9729utjumYDm339jvQyrf3RWHatLWTtHrHY8GtfB/s1600/macncheese324.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_75n_AKxKHsvG7reEJrhLLZKFm0bJj08lsJVnPE2WnyWr4dtSXz08MjQ-KOrh9S8TtbiA4aarWkdg7DBXGuz5Lq85H-lKC_fGeV-E9729utjumYDm339jvQyrf3RWHatLWTtHrHY8GtfB/s800/macncheese324.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5616024750539717090" /></a><br /><div><br /></div><div>I won't try to tell you this is one of my 'healthy' meals because… not so much. I mean, it <i>is</i> macaroni and cheese, after all. I will tell you that it's darn delicious though, unless you don't like shrooms, or butter, or cheese. But if that's the case, we may need to end this friendship now.</div><div><br /></div><div><b>Ingredients</b></div><div>6 oz whole wheat elbow macaroni</div><div>Approx 1/2 lb chicken, cut into bite sized pieces (I use 4 tenderloins)</div><div>1/4 of a large yellow onion, diced</div><div>2 large cloves of garlic, diced</div><div>6 - 8 oz mushrooms, sliced</div><div>3 Tablespoons butter (divided use)</div><div>2 Tablespoons flour</div><div>2 cups milk (divided use)</div><div>1 3/4 cups shredded cheddar cheese (divided use)</div><div>1 teaspoon paprika</div><div>1 teaspoon salt</div><div>1/2 teaspoon pepper</div><div><br /></div><div>Preheat oven to 350°. Cook the pasta according to the package directions. Drain and spread in an 8x8 baking dish.</div><div><br /></div><div>In a medium skillet, heat 1 T butter, onion and garlic over medium high heat until it begins to sizzle. Add the chicken and continue cooking. When the chicken is about halfway done, add the mushrooms and heat until they are soft and chicken is completely cooked. </div><div><br /></div><div>Add the chicken mixture to the noodles in the dish (including any pan juices) and set aside.</div><div><br /></div><div>In a medium saucepan, heat 2 T butter over medium heat until melted, add 2 T flour and stir to combine. Add 1 1/2 cups milk, paprika, salt and pepper. Increase heat and bring to a gentle boil, stirring frequently until slightly thickened. Lower heat to a simmer and add 1 1/4 cups cheese, stirring until melted.</div><div><br /></div><div>Once melted, remove from heat and stir in 1/2 cup milk. Pour sauce over chicken and pasta and mix gently to combine. Cook at 350° for 15 minutes. Remove from oven and spread remaining 1/2 cup cheese on top. Return to oven and cook an additional 10 minutes. Broil if desired to brown cheese. Serve and enjoy!</div><div><br /></div><div>This recipes makes a hearty, but not ridiculous, amount. It will serve 2 – 4 people twice or 6 – 8 once, depending on how much you like to eat and what you serve with it. If you don't like mushrooms, just leave them out! The cheese sauce is easy and delicious and can be used with anything you like. You can also easily double the recipe (entire thing or just sauce) which makes a perfect amount for a potluck!</div><div><br /></div><div><div><span class="Apple-style-span" style="font-weight: bold; "><a href="http://www.commandndesign.com/recipecards/macncheese.pdf" target="_blank">> Click here for a printable recipe card</a></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">And find more easy and delicious recipes</span> </i><span class="Apple-style-span" style="font-weight: bold; "><i><a href="http://lillyella.blogspot.com/p/in-kitchen-all-recipes.html" target="_blank">here</a></i><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">.</span></i></span></span></span></div></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com2tag:blogger.com,1999:blog-5207104844375020115.post-19381109929333729322011-06-03T09:00:00.001-04:002011-06-03T09:11:22.052-04:00In the Kitchen: Gooey Peanut Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ32B_XfTN7hS8s6a_Os26dYtJ0Np-8KrOKvm9jeISOwyoqS-L8aNzc7IeOhv3JUb4hR9DL860INDvWz4DwcO9e2lS27NAeJcJnKTxKeYB5JzdqWXh37yoSAgKDSCgG3i33YqNPHE4qB1w/s1600/peanutbar308.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ32B_XfTN7hS8s6a_Os26dYtJ0Np-8KrOKvm9jeISOwyoqS-L8aNzc7IeOhv3JUb4hR9DL860INDvWz4DwcO9e2lS27NAeJcJnKTxKeYB5JzdqWXh37yoSAgKDSCgG3i33YqNPHE4qB1w/s800/peanutbar308.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948644723100098" /></a><br /><br />Today I have a simple treat that's as easy as it is delicious. Three ingredients and 15 minutes is all you need to make these sweet and salty peanut bars.<div><br /></div><div><b>Ingredients</b></div><div>2 cups coarsely chopped salted peanuts*</div><div>14oz caramel squares (about 50 pieces)</div><div>1 cup mini marshmallows</div><div><br /></div><div><i>*Did you know that if a word such as chopped, diced, sifted, etc comes <b>before</b> the ingredient, you are to measure the ingredient after you prepare it as directed. If it comes <b>after</b> the ingredient, you first measure the ingredient, then prepare it. So in this case, you are measuring out 2 cups of already chopped peanuts, rather than measuring two cups of peanuts and then chopping them, which would read '2 cups peanuts, chopped.'</i></div><div><i><br /></i></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvn9LPPX6W4hnFzfBp7yNAEr7de2PJqeuhKARhWS_XT1qP2KM43GquoxRzIvigAfGvSioacqlhjqkGOGXuzryzdFgYrwb5cYxSTKQUL_GaDvoUodj9ccWu4kkFCIlYsLF9e8Q3-wCQp6k/s1600/peanutbars1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvn9LPPX6W4hnFzfBp7yNAEr7de2PJqeuhKARhWS_XT1qP2KM43GquoxRzIvigAfGvSioacqlhjqkGOGXuzryzdFgYrwb5cYxSTKQUL_GaDvoUodj9ccWu4kkFCIlYsLF9e8Q3-wCQp6k/s800/peanutbars1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948647132463474" style="cursor: pointer; width: 410px; height: 201px; " /></a><br /><br /></span></i></div><div>Lightly coat an 8 inch square baking dish with cooking spray. Line the baking dish with parchment paper, letting it hang over two sides, then lightly coat the parchment with the cooking spray. Evenly spread 1 1/4 cup peanuts across the pan.</div><div><br /></div><div><i><span class="Apple-style-span" style="font-style: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r_kSG8NAbmd06zWb-SYW1GoK9n0O5Gc8-x416NPQ3zwfhHqn-KKbifHrlSIgVTL8OakUzRsSVQbtoFKOlYc73GDrwFszhZKxo1i1g1OsgoT47TniyajKmXY2ILhQM33_neiedfAa486G/s1600/peanutbars2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r_kSG8NAbmd06zWb-SYW1GoK9n0O5Gc8-x416NPQ3zwfhHqn-KKbifHrlSIgVTL8OakUzRsSVQbtoFKOlYc73GDrwFszhZKxo1i1g1OsgoT47TniyajKmXY2ILhQM33_neiedfAa486G/s800/peanutbars2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948467677028546" style="cursor: pointer; width: 410px; height: 201px; " /></a></span></i></div><div><br /></div><div>In a heavy saucepan, combine 1 tablespoon water, the unwrapped caramel squares and the marshmallows. Cook over medium heat, stirring often, until the caramels and marshmallows melt and become smooth.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTJjSkHKmBLZ2ATOmsbeG9CwHAwfWTGbycHntN6xKtAsvHuJbighdoJfsTajFk__r_A0TMZZcjQl7xwRUiBbX1Fiv5z_T66O-61dvWKLOk45cvezdw58knX6MdKDOj4Eg6Hj7Pg60SKxj/s1600/peanutbars3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTJjSkHKmBLZ2ATOmsbeG9CwHAwfWTGbycHntN6xKtAsvHuJbighdoJfsTajFk__r_A0TMZZcjQl7xwRUiBbX1Fiv5z_T66O-61dvWKLOk45cvezdw58knX6MdKDOj4Eg6Hj7Pg60SKxj/s800/peanutbars3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948469963188898" style="cursor: pointer; width: 410px; height: 201px; " /></a></div><div><br /></div><div>Pour the caramel mixture over the peanuts in the baking dish, then top with the remaining 3/4 cup peanuts, lightly pressing them down into the caramel. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTNycuwVFxE_Prbb0mn5DtG7dPpI-5_Tibu9Pr3osh7nrVPl1wFl4ftIXqh8RQwbdqW9ir2EkAl9CMU0ZHbSrXmV01diRK9X-z2Sf5Te58AOINfQXxOqT6WOgH9FP_r0yHtb-24FzqAYV/s1600/peanutbars4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTNycuwVFxE_Prbb0mn5DtG7dPpI-5_Tibu9Pr3osh7nrVPl1wFl4ftIXqh8RQwbdqW9ir2EkAl9CMU0ZHbSrXmV01diRK9X-z2Sf5Te58AOINfQXxOqT6WOgH9FP_r0yHtb-24FzqAYV/s800/peanutbars4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948462596013218" style="cursor: pointer; width: 410px; height: 201px; " /></a></div><div><br /></div><div>Let cool until solid, about 2 hours. Remove the entire square from the pan using the parchment paper flaps and cut into bars. Store leftovers in a airtight container between layers of parchment or wrap individual bars in professional grade plastic wrap for a delicious grab & go snack!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazLsMB9dIz234oizhSycFGLWKDqeq7F0CHfLTdKN7MMA8dK4uzcK8tr7JTzi0XqsneCaYFFWhE0gjXYtLjyHZqdk_nCyV_-f_XYQZsVzeKl3GwKcFz6hqyzKhNEL7Kn-7Lmy9GfLneFrp/s1600/peanutbar308b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazLsMB9dIz234oizhSycFGLWKDqeq7F0CHfLTdKN7MMA8dK4uzcK8tr7JTzi0XqsneCaYFFWhE0gjXYtLjyHZqdk_nCyV_-f_XYQZsVzeKl3GwKcFz6hqyzKhNEL7Kn-7Lmy9GfLneFrp/s800/peanutbar308b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613948459351293938" style="cursor: pointer; width: 410px; height: 308px; " /></a><br /></div><div><br /></div><div><b>p.s.</b> The pot you melt the caramels in will be <i>really</i> sticky and the caramel hardens quickly on the sides after you pour it out. You may think that you'll never get the pan clean, but just fill it with hot water, let it sit in the sink for about 10 minutes and it will all rinse right away!</div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com6tag:blogger.com,1999:blog-5207104844375020115.post-55846403577106690252011-05-11T12:00:00.017-04:002011-06-18T14:46:56.397-04:00In the Kitchen: Hummus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmasM5jPnx0kCcQtIIvLH-xOH2y61tEbh2N1nOL2ypYP9THPzh3wtyHsk3MVmODF-7h6t2eCvs0HDwQt5C1C3sRwZoH2dvg7ACnpbW7EFTTfINhrG_ZfeDKNPMnqXWcMd20YsJKF3-zfxo/s1600/hummus1c.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmasM5jPnx0kCcQtIIvLH-xOH2y61tEbh2N1nOL2ypYP9THPzh3wtyHsk3MVmODF-7h6t2eCvs0HDwQt5C1C3sRwZoH2dvg7ACnpbW7EFTTfINhrG_ZfeDKNPMnqXWcMd20YsJKF3-zfxo/s800/hummus1c.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605197138631774082" /></a><div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqLhAP7BrL2fVVrjrBPHZCJA1-0L4uh0zamdHkrIJCuTZWaP5By2C9YrtdJzcezN3xLnRgIu9ZtMBLE0YCXGjAFNrcfPU0POuPzJp5SUxqL6p2C0GkAiydWoZN0Dx8wTNS82__5wqjcqJ/s1600/hummus1b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Chances are you fall into one of three categories when it comes to hummus — you love it, you hate it or you're too freaked out to try it. I know, the consistency can get to some people. That's why I never loved guacamole, until I made it myself and left it chunky. But hummus, I dig me some hummus. I eat it almost everyday, in fact.<div><br /></div><div>What's so great about hummus anyway, you ask? I'll give you three simple reasons, it'll make you healthy, wealthy and wise. Really, it's true! Let me break it down…</div><br /><b>Healthy</b>: The two main ingredients in hummus, chickpeas and tahini, are both good for you. Chickpeas do not contain any cholesterol or saturated fats and they are rich in protein, making hummus a favorite among vegetarians. Chickpeas are also known to be effective in preventing build up of cholesterol in the blood vessels. Tahini is also high in protein and is an excellent source of calcium.</div><div><br /></div><div><b>Wealthy:</b> Ok, so it won't technically <i>make</i> you money, but it will <i>save</i> you money! Buying hummus at a grocery store can add up quickly, but if you make it yourself using dried beans and fresh ingredients, it's insanely inexpensive!</div><div><br /></div><div><b>Wise:</b> Two more ingredients found in most hummus recipes are garlic and lemon juice. Both are filled with antioxidants that reduce stress in the body. They also work to improve immune functions and fight off bacteria and viruses. Hummus contains plenty of Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart. On top of that, it also has iron, vitamin B6, manganese, copper, folic acid and amino acids that can promote good quality sleep and uplift one’s mood.</div><div><br /></div><div>Ready to give it a try? Here's the recipe…</div><div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqLhAP7BrL2fVVrjrBPHZCJA1-0L4uh0zamdHkrIJCuTZWaP5By2C9YrtdJzcezN3xLnRgIu9ZtMBLE0YCXGjAFNrcfPU0POuPzJp5SUxqL6p2C0GkAiydWoZN0Dx8wTNS82__5wqjcqJ/s1600/hummus1b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltnsffPturtj5TosamUpHhOWczz9LQyu3lZp_WNp_R5qmhlX_lc8wg_4oJQx-gRJCUG_Hp5F70Ghef93bOEKkNYEIEm47lwNMaAMbeNa9H6HLYmFQSCk4HTPDd9ciWKN6fDNLDSX6Adgj/s1600/hummus_close.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltnsffPturtj5TosamUpHhOWczz9LQyu3lZp_WNp_R5qmhlX_lc8wg_4oJQx-gRJCUG_Hp5F70Ghef93bOEKkNYEIEm47lwNMaAMbeNa9H6HLYmFQSCk4HTPDd9ciWKN6fDNLDSX6Adgj/s800/hummus_close.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605168627640043714" style="cursor: pointer; width: 410px; height: 298px; " /></a></div><div><br /></div><div><b>Ingredients</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhltnsffPturtj5TosamUpHhOWczz9LQyu3lZp_WNp_R5qmhlX_lc8wg_4oJQx-gRJCUG_Hp5F70Ghef93bOEKkNYEIEm47lwNMaAMbeNa9H6HLYmFQSCk4HTPDd9ciWKN6fDNLDSX6Adgj/s1600/hummus_close.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>15 oz chickpeas (garbanzo beans), cooked & chilled*</div><div>1/3 cup tahini (ground sesame paste)**</div><div>4 Tbsp fresh lemon juice</div><div>3 large cloves of garlic, peeled</div><div>1/2 tsp salt</div><div>1/2 tsp ground cayenne pepper</div><div>1/2 cup water</div><div>2 Tbsp extra virgin olive oil (soybean or canola will work, too)</div><div><br /></div><div>You'll also need a large food processor to make this. And by large I don't mean gigantic, I just mean bigger than those mini cuisinart choppers. I imagine you can also use an immersion blender or Vitamix, if you have one. In fact, the Vitamix would probably work best of all!</div><div><br /></div><div>*I generally always cook with dried beans. Aside from being super cheap, I like that they are naked — no added salt or any other funny business. You can find dried chickpeas at most grocery stores and will pay about $1 for a one pound bag, which will make you about two batches of hummus. </div><div><br /></div><div>**You may be wondering what tahini is and where the heck you can find it. This is the only ingredient you may have trouble locating. You probably won't find it at most local grocery stores, though you should be able to find it at any whole foods or natural grocer. You can also find it at a mediterranean market, which is where I purchase mine. It looks like natural peanut butter, with the separated oil sitting on top. Just be sure to stir up it really well before using it.<br /><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqLhAP7BrL2fVVrjrBPHZCJA1-0L4uh0zamdHkrIJCuTZWaP5By2C9YrtdJzcezN3xLnRgIu9ZtMBLE0YCXGjAFNrcfPU0POuPzJp5SUxqL6p2C0GkAiydWoZN0Dx8wTNS82__5wqjcqJ/s1600/hummus1b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTk05DMB_KLqJ-fHcJA7BfLaxRobJG4HCMrz6A35bxE4yzmA8D01bkppZF2Wty9jKjzfFOYhqaBea5dx1KKyrFbCnthBNnxyUanhhC71fGtBC5NT6J3Tnk6tdpaYC_j2rgn5TFMhHK-6-/s1600/hummus2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTk05DMB_KLqJ-fHcJA7BfLaxRobJG4HCMrz6A35bxE4yzmA8D01bkppZF2Wty9jKjzfFOYhqaBea5dx1KKyrFbCnthBNnxyUanhhC71fGtBC5NT6J3Tnk6tdpaYC_j2rgn5TFMhHK-6-/s800/hummus2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605173328792209442" style="cursor: pointer; width: 410px; height: 201px; " /></a></div><div><br /></div><div>If you are using dried beans, soak and cook them according to the package directions, then weigh out 15 oz. I'm kind of a nut about weighing food and a little kitchen scale is really a very useful tool. When I'm trying a new recipe or baking something precise, weighing helps you get exact amounts or help you judge amounts that you can later eyeball. I meant to measure 15 oz chickpeas in cups for those without a scale, but I forgot, so I'm sorry! I'll update the post next time I make a batch (which will be soon, Im sure). </div><div><br /></div><div>If you are in a hurry, just can't deal with dried beans or can't find them, you can use canned beans. Just be sure to drain and rinse them well before using. I've never weighed a 15 oz can after it was drained and rinsed, but it should be close enough to 15 oz to do the trick.</div><div><br /></div><div>A couple things to note for those using dried beans. I always soak them overnight, as opposed to a quick soak method, and I also add a little baking soda to both the soaking and the cooking water. It allows the water to penetrate the chickpeas more easily, which reduces the cooking time and produces a better hummus. I also find that chilling the cooked beans, as opposed to pureeing them warm, makes a big difference in the creaminess of the finished product. </div><div><br /></div><div>Another element that affects this is the chickpea skins. Did you just imagine yourself sitting around peeling popping hundreds of chickpeas out of their skins just pop into your head? Yeah, that's what I'm talking about. It takes a little time and patience, but the result is worth the effort. After cooking the soaked beans, chill them until cold and the skins will just pop right off most when you squeeze between your fingers. This is not a mandatory step, just one that creates a smoother, richer and better tasting hummus.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); ">· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·</span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLk2LnwjywWKxcxoMo0NZOIejczjAuk_oVVolupV2I1rd6vI_OPVIZ0KUboefbdG0v-EFMIKhXZPtCSavukaEnuvaDq-yY_ngFHlGaH5sV7TWUos0Cl_ljEx015R7lM3F4dktJyEmbHQr/s1600/hummus1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I'll continue now by saying this is one of those flexible recipes. Aside from the chickpeas and tahini, the other ingredients can be adjusted to suit your personal taste and texture preferences. And really, even the tahini is adjustable. A little more will give you a little creamier result, but also more of a sesame taste. Adding additional lemon juice will help balance this out.</div><div><br /></div><div>I'll tell you that I like my hummus pretty middle of the road when it comes to flavors. I'm not a huge fan of garlic, I don't love it too lemony and I definitely don't love spicy foods. Perfecting hummus to your taste preferences is kind of an art. The measurements I provided here are how I love it, but they can all be adjusted. If this is your first time making hummus, I suggest you stick with the recipe and then add more or less of any seasonings to suit your taste. Other spices you can include or swap out for the cayenne are cumin, coriander and paprika. There's lots of flexibility!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLk2LnwjywWKxcxoMo0NZOIejczjAuk_oVVolupV2I1rd6vI_OPVIZ0KUboefbdG0v-EFMIKhXZPtCSavukaEnuvaDq-yY_ngFHlGaH5sV7TWUos0Cl_ljEx015R7lM3F4dktJyEmbHQr/s1600/hummus1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLk2LnwjywWKxcxoMo0NZOIejczjAuk_oVVolupV2I1rd6vI_OPVIZ0KUboefbdG0v-EFMIKhXZPtCSavukaEnuvaDq-yY_ngFHlGaH5sV7TWUos0Cl_ljEx015R7lM3F4dktJyEmbHQr/s800/hummus1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605168617669874162" style="cursor: pointer; width: 410px; height: 308px; " /></a></div><div><br /></div><div>Start by blending the chickpeas, tahini, lemon juice, oil, garlic, salt and cayenne pepper in the food processor until well mixed, but not entirely smooth.</div><div><br /></div><div>Next add the water and blend until smooth. If you'd like it thinner, you can add more water. This is also when you can give it a taste and decide if you'd like more lemon or other spices.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); ">· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·</span></div><div><br /></div><div>You can get creative and add other flavors when pureeing, such as hot sauce, green onions or fresh herbs like parsley. Pine nuts and pureed roasted red peppers are also popular additions to hummus. You can buy jars of roasted red peppers packed in oil at most grocery stores. Simply drain the oil, reserving it, and puree the peppers in a food processor or blender until smooth, adding oil as needed/desired. If you want to make your own (which I recommend!), quarter red peppers, discarding seeds and stems, and place them skin side up on a baking dish lined with foil. Place them under the broiler until the skins begin to blister and peel. Remove them from the oven and wrap them in the foil or seal them in a zip top bag. Once cool, the skins will peel off easily leaving you with roasted red pepper flesh which you can then puree (add your favorite oil when processing if needed).</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfWehbkXsHXTwM29QFatOQqP1t4ifMgwDF6P7FmIEoWpeuDdWbsbZ99Zo2EF4gcK3uo5cuA_1Ko3r1NQG-ZukkU8xBnFMJV8KuQFZvO5BjrISJ7CtbqEoGNYgBe8OxPKU_9uoOZcrhPlk/s1600/hummus_end.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfWehbkXsHXTwM29QFatOQqP1t4ifMgwDF6P7FmIEoWpeuDdWbsbZ99Zo2EF4gcK3uo5cuA_1Ko3r1NQG-ZukkU8xBnFMJV8KuQFZvO5BjrISJ7CtbqEoGNYgBe8OxPKU_9uoOZcrhPlk/s800/hummus_end.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605168624122514594" /></a></div><div><br /></div><div>However you like it, humus is a delicious and versatile snack that is loaded with nutrients. Serve it as a dip with pita, flatbread, crackers or veggies such as sliced cucumbers, carrots and baby romaine or bok choy leaves. It's also delicious as a spread on sandwiches and wraps or for topping a salad.</div></div></div><div><br /></div><div>If I've inspired you to try hummus for the first time, I'd love to hear about it! Alternatively, if I've inspired you to make it homemade for the first time, I'd love to hear about that, too. If you're still scared of it, well, better luck next time.</div><div><br /></div><div><div><span class="Apple-style-span" style="font-weight: bold; "><a href="http://www.commandndesign.com/recipecards/hummus.pdf" target="_blank">> Click here for a printable recipe card</a></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">And find more easy and delicious recipes</span> </i><span class="Apple-style-span" style="font-weight: bold; "><i><a href="http://lillyella.blogspot.com/p/in-kitchen-all-recipes.html" target="_blank">here</a></i><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">.</span></i></span></span></span></div></div></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com8tag:blogger.com,1999:blog-5207104844375020115.post-31971756591532067692011-05-03T09:00:00.001-04:002011-05-03T13:43:14.529-04:00In the Kitchen: Whole Wheat Apple Cinnamon Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNSUSoX2Cbm5YC7txBpODla-rDCh58f6SoktvAFnCXvDDJtuHT5dOt2vcQygEIGfQ_dvCFqDAjAewp0dYh1XURcarw8vJ8RJbLbm4YQGPmhBAgb9hOSzfYJjh7F17jZoZ9zDTou-NTWXr/s1600/applepancakes1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNSUSoX2Cbm5YC7txBpODla-rDCh58f6SoktvAFnCXvDDJtuHT5dOt2vcQygEIGfQ_dvCFqDAjAewp0dYh1XURcarw8vJ8RJbLbm4YQGPmhBAgb9hOSzfYJjh7F17jZoZ9zDTou-NTWXr/s800/applepancakes1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5602260689998972866" /></a><div><br /></div><div>Nope, they aren't <i>buttermilk</i> pancakes (which are always the best), but these cook up so fluffy and delicious, no one will ever know the difference. The best part is you don't need any special ingredients. If you keep whole wheat flour in your pantry and have an apple on hand, you're all set. No buttermilk, no needing to make your own buttermilk, no yogurt — just the basics. Easy-weasy-japanesey, as my high school geometry professor used to say.</div><div><br /></div><div><b>Ingredients</b></div><div>1 large apple, finely chopped</div><div>1 1/2 cups whole wheat flour</div><div>2 tablespoons raw sugar*</div><div>2 teaspoons baking powder</div><div>1 tablespoon ground cinnamon</div><div>1/4 teaspoon salt</div><div>1 egg</div><div>1 1/2 cups milk</div><div>3 tablespoons oil or melted butter</div><div><br /></div><div><i>*I like to use raw sugar when baking, but regular granulated sugar will work as well. </i><i>If you prefer a slightly sweeter pancake or like to eat them without syrup, increase the sugar to 3 or 4 tablespoons. </i></div><div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgaLCuinSikVLIZF9oQ1xpOoNaKC_9rBVBxyxmNqw9D_DGHw4xqd_orMR0yy_BuW-z6Me_-ba-412U2tEKVF5UCTyf-sjbPkRCMhzkmyYQQeKrlIoM7fah_2ca58oOpAeVRcFaBQ7yrCX/s1600/applepancakes1.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgaLCuinSikVLIZF9oQ1xpOoNaKC_9rBVBxyxmNqw9D_DGHw4xqd_orMR0yy_BuW-z6Me_-ba-412U2tEKVF5UCTyf-sjbPkRCMhzkmyYQQeKrlIoM7fah_2ca58oOpAeVRcFaBQ7yrCX/s800/applepancakes1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5602259941730064274" /></a></div><div><br /></div><div>In a small bowl, lightly beat the egg, milk and oil. Set aside. In a large bowl, mix all the dry ingredients. Add the egg mixture all at once to the flour mixture and stir until<i> just</i> moistened (the batter should be a little lumpy). Gently stir in the apples until all are coated. The key to keeping these light and fluffy is not overmixing the batter.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgaLCuinSikVLIZF9oQ1xpOoNaKC_9rBVBxyxmNqw9D_DGHw4xqd_orMR0yy_BuW-z6Me_-ba-412U2tEKVF5UCTyf-sjbPkRCMhzkmyYQQeKrlIoM7fah_2ca58oOpAeVRcFaBQ7yrCX/s1600/applepancakes1.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj661LwCH2sGdwcmjEhioVrTr53BmhatXqVc18Gc8QOx61juh_BPASrnT2dyGCk2-swHTBkdqiJXel5WenlS5lKx4FE7uRijIE9nB1EaOrwCepAc8E2rrJw27-DZCANekjegncNKcOc4FIn/s1600/applepancakes2.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 410px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj661LwCH2sGdwcmjEhioVrTr53BmhatXqVc18Gc8QOx61juh_BPASrnT2dyGCk2-swHTBkdqiJXel5WenlS5lKx4FE7uRijIE9nB1EaOrwCepAc8E2rrJw27-DZCANekjegncNKcOc4FIn/s800/applepancakes2.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5602259931160255234" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj661LwCH2sGdwcmjEhioVrTr53BmhatXqVc18Gc8QOx61juh_BPASrnT2dyGCk2-swHTBkdqiJXel5WenlS5lKx4FE7uRijIE9nB1EaOrwCepAc8E2rrJw27-DZCANekjegncNKcOc4FIn/s1600/applepancakes2.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Pour 1/4 or 1/3 cup of batter onto a lightly greased skillet over medium heat. This is a thick batter so you may need to spread it out a little.</div><div><br /></div><div>Cook for about 2 minutes on each side or until pancakes are golden. You know they are ready to flip when bubbles begin to rise to the surface and the edges begin to look dry.</div><div><br /></div><div>Keep cooked cakes warm in a 200° oven if making a large batch at once. Serve warm with butter and pure maple syrup, mmmm mmmm!</div><div><br /></div><div>This recipe makes about 16 4-inch pancakes, so it's enough for a crowd, but you can also store the batter covered in the refrigerator and cook them up throughout the week like I do. You can also half the recipe if desired. For the few tricky measurements, here's a couple guidelines: 1 tablespoon = 3 teaspoons; and for the egg, you can beat one egg and use half or use a small egg. Either works just fine.</div><div><br /></div><div><div><span class="Apple-style-span" style="font-weight: bold; "><a href="http://www.commandndesign.com/recipecards/applepancakes.pdf" target="_blank">> Click here for a printable recipe card</a></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">And find more easy and delicious recipes</span> </i><span class="Apple-style-span" style="font-weight: bold; "><i><a href="http://lillyella.blogspot.com/p/in-kitchen-all-recipes.html" target="_blank">here</a></i><i><span class="Apple-style-span" style="color: rgb(102, 102, 102); ">.</span></i></span></span></span></div></div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com4tag:blogger.com,1999:blog-5207104844375020115.post-73743619809554593782011-03-18T08:00:00.007-04:002011-03-18T23:18:21.596-04:00One month without DadThirty two days actually, but close enough. My last report was at <a href="http://lillyella.blogspot.com/2011/02/nine-days-without-dad.html"target="_blank">nine days</a>, and as I'm sure all of you can either guess or can relate, it hasn't really gotten easier yet, and I'm not to the point of expecting it to. The surreality of it is still as strong. The vision of seeing his lips fade from pink to white, and the realization that came with that sight, still haunts me. I still cry every day and dream of my father every night. I have no doubt I will get past all of that, though. I am able, everyday, to smile and press onward telling myself that my Dad would want me to be happy and live life to the fullest, and that is what I am bound and determined to do.<div><br /></div><div>Today I decided to share an email I received. It is from a nurse who cared for my Dad while he was in the ICU getting IL-2 treatments. He spent two weeks there.</div><div><br /></div><i>I am truly sorry for the loss of your father. In the few days I was given the opportunity to get to know him I feel truly fortunate. Your father demonstrated an incredible spirit despite the odds. In fact, I mention your father to every IL-2 patient I have now. He will always be known as the Super-Leukin Man and the first to receive most all of the doses.<br /><br />Unfortunately, I experience death much more than average and though I may only have a few days or several hours to get to know the patient and family, I try my best to never forget. Steve will never be forgotten. He inspired me with his unbeatable and positive fervor throughout the most difficult challenge to face, to stay alive physically and emotionally.<br /><br />Your father is a shining star.<br />"And whether or not it is clear to you, no doubt the universe is unfolding as it should"- Desiderata, Max Erhman</i><br /><br /><div>I decided to share this today because it makes my heart burn with happiness every time I read it. The inspiration he shared is really what it's all about. I said something very similar about that topic at my Dad's funeral, it was the one thing I really wanted people to remember, and to hear it from someone else was such a great gift.</div><div><br /></div><div>Some of you know and some of you don't, that my husband was away with the Army for most of the tough times with my Dad. This made things unmeasurably harder, but that is life and we all did what we could. While he spent weeks in the field, laying on frozen ground with no food and no sleep, hiking through frozen streams in the dead of night, he would say to himself and the other guys, "At least cancer isn't breaking my bones."</div><div><br /></div><div>So I guess my point is this… there are lots of things that make a bad day. Lots of things we can get angry about, get frustrated about, feel sorry for ourselves about. But if you're not dying, stop and ask yourself, is it really that bad? Is it really worth all the grief I'm causing myself and everyone around me? </div><div><br /></div><div>Cheer the hell up, it could be worse. And that's not just a cliché.</div><div><br /></div><div>Several months back I began pondering a new tattoo design and decided on a large, antique rose in the middle on my back. I've since been thinking on the perfect wording to accompany it and finally decided a few days ago…</div><div><br /></div><div>"Being alive is the meaning."</div><div><br /></div><div>I dare you to find me better words to live by.</div>lillyellahttp://www.blogger.com/profile/12693729809200950655noreply@blogger.com15