Friday, May 22, 2009
an old dress pattern to make the skirt and added a store bought red ruffle trim. Talia was adamant that she wanted an apron on the skirt so I added that as well. I like that she helps me "design" clothes. The skirt is way more twirly than I wanted it (that bottom ruffle is actually FOUR yards, gathered) but she likes it and today, when she wore it for the first time she got many compliments and said she felt special. I'm happy to oblige. I feel like I should get her some cowboy boots to go with it. And yes, she likes the Red Riding Hood shirt I made her.
Monday, May 18, 2009
Farm Chicks Cookbook for her birthday. It's cute-- country recipes with crafty projects thrown in. The recipes are a little sweeter than I like (lots of desserts) but are fresh and seasonal. The crafts are all made with thrifted materials which I really appreciate! One of the projects is for sustainable food covers. Since I like to toss in something handmade with gifts (when I get the chance...) I decided to sew some up. I dug into my stash of 30's reproduction fabrics (all thrifted, I might add) and used a set of nesting bowls as pattern to cut out circles. Then I serged the edges (SOOOOOO in love with my 2nd hand serger right now-- thanks Jennifer!) and sewed on 1/4 inch elastic-- pulling it as I sewed to create the elastic sides. I tried them on different bowls with and without lips and they work great! I'm definitely going to make some for myself. I'm a stickler about sealing food up in the fridge so I'm not sure how these will fare but I was thinking they could be used for things I might leave open in the fridge anyway, like washed grapes or food I've prepped for dinner or maybe when we eat outside.
1. cut out circles of different sizes
2. serge the edges if you can, or leave them to be pinked after the elastic is on.
3. sew on 1/4" elastic and PULL as you sew
4. pink the edges if you haven't serged them
Saturday, May 16, 2009
Every herb imaginable.
Radishes (just for fun)
Patty pan squash (we only got one bunch in our CSA last year and liked them a lot)
Snap Peas (definitely didn't get enough of these from the CSA)
Carrots (I think it would be fun to pull up carrots)
Jalapenos (I always need them and never have them)
Peppers (We eat a lot of peppers in salads and it would be nice to have them on hand)
Cucumbers (We eat tons of cukes here. They didn't grow last year but they didn't get enough support)
Spring Onions (I'm always buying these so I thought I'd grow them)
Pumpkin (just a few seeds for a Halloween pumpkin)
Strawberries (The one item that tastes completely different when picked fresh)
Tomatoes (of course)
Now that I look over the list, the only thing I really have in there from last year would be the toms, herbs and radishes. I had other varieties of some of these things, like summer squash and peppers. This year I know a little bit more about where the sun shines on my garden and how big some of these plants can get. I think for the most part I didn't crowd things in as much as I could have last year so this year they are probably overcrowded. I made sure to leave ample room for the tomatoes. I also tried to plant all the vine-y things like pumkins and cucumbers at the back of the garden and I'm going to get some sort of trellis for them to climb. In addition to my wish for tomatoes and herbs I can see I will be disappointed if I don't get some strawberries. I have a strawberry pot with a PVC pipe in it the I drilled full of holes. I read about it in some gardening book last year but couldn't find the instructions this year so I did it from memory. I hope it's right...
Talia seemed to have a LOT more interest in the garden this year than last. She helped me plant the seeds and wrote out a bunch of the stakes-- until she got tired. I also planted a lot of flower seeds for her around the house, including sunflowers. We tried them last year but I have to admit I was very neglectful. This year they have a prime position with lots of sun.
There will be many posts about the garden-- I'll keep you all updated!
Tuesday, May 12, 2009
Sunday, May 10, 2009
Saturday, May 09, 2009
Note: I wrote this post two weeks ago but was too lazy to add the recipe so it's getting posted now...
We've still been cooking up a storm here but nothing really new and exciting has made its way across our table. In trying to eat seasonally our main dishes lately were a little boring. Now that it's spring we have some great new possibilities. This was Moroccan Red Lentil Soup from a recent cookbook acquisition (Thanks M&D!): A Beautiful Bowl of Soup by Paulette Mitchell. It was delicate with layers of flavor. I also made pita crisps with oregano and parmesan and a delicious tabouli (so easy to make--just google around a bit until you find a recipe that looks yummy!) from Raising the Salad Bar by Catherine Walthers-- a book I HIGHLY recommend. This meal was yum yum yum.
Morroccan Red Lentil Soup adapted from A Beautiful Bowl of Soup by Paulette Mitchell.
1 tbl olive oil
1 cup onion, finely chopped
1 tsp saffron threads (I didn't have saffron so I used a pinch of turmeric)
2 tsp curry powder
1 tsp cumin
1 tsp dried rosemary (2 tsp minced fresh)
1 tsp fennel seeds
6 c vegetable stock
1 15-oz can cannellini beans, rinsed
1/2 c dried red lentils
1/2 c basmati rice (uncooked)
1 tomato, diced
1/3 c chopped cilantro plus more for garnish
1 tbl tomato paste
splash of Tabasco
salt and pepper
1. In a dutch oven or other soup pot cook the onion in oil over medium heat, 5 minutes
2. Add curry powder, cumin, rosemary and fennel seeds, and saffron (soaked in water for a few minutes) or turmeric and stir for 30 seconds.
3. Add stock, beans, lentils and rice. Bring to a boil and then cover, reduce heat and simmer for about 30 minutes stirring occasionally.
4. Stir in the tomato, cilantro and tomato paste. Season to taste, garnish with cilantro and serve!
Thursday, May 07, 2009
We belong to Vermont Valley CSA. Last year we only got summer shares. This year we are getting spring shares as well. It is an exciting but daunting challenge to figure out how to serve all those vegetables each week. We rose to the challenge this first week. Here's what we came up with:
Salad mix and Lettuce Head: Those are easy-- they fed us three salads throughout the week.
Arugula: I made arugula pesto which I served with tortellini and sun-dried tomatoes. Alex actually ate it!
Bok Choy: I made a fried rice stir fry with pretty much every vegetable in my fridge (carrots, onions, broccoli, snap peas, frozen peas). It was a little bland but I served it with Thai Sweet Chili Sauce. I'm still eating it 4 days later. I like to put pickle-y banana peppers in it. Actually lately I'm putting those on everything. I mean EVERYTHING.
Dandelion Greens: Sauteed with onions and parmesan and served with leftover arugula pesto tortellini
"Saute Mix": This is a bag of mixed greens. I don't really know what's in it. I just sauteed it with sesame oil and soy sauce and garlic. Served with the fried rice dinner.
Spinach: I added some to the arugula pesto and some to the sauteed dandelion greens.
Radishes: I made a yummy radish and white bean salad with feta and lemon.
Chives: Sprinkled on everything
The only thing we have left is watercress. I'm planning on adding some to tonight's dinner and a special salad for tomorrow. We pick up the next CSA box today so I'm feeling pretty good about my accomplishment with last week's supply. Plus, we were gone for two dinners over the weekend. Today we get fresh goat cheese and farm fresh eggs. I'm looking forward to that!
So there are no more babies in my house and no current plans for any more. I still can't manage to give away that sling and co-sleeper though... so you never know.