ShE's NoT yOuR aVeRaGe MoM: Sew, this is what I do

Monday, June 3, 2013

Sew, this is what I do

Okay the title on this post in a bit misleading...because I obviously haven't sewed all of these things, I did however, create them with my own two hands. :) Up top here is a pic of me with my hot-pink dyed Levi's, these turned out so cute! I bought a pair of white jeans on clearance for like $7 and utilized a box of Rit dye in hot pink and dyed them with a lot of boiling hot water and a big metal bowl on my counter top. Super easy and you gotta love the result! :)

This next project was super fun to make! I have a friend with a little girl who was turning 3 and LOVES Curious George. I also found out that she needed a toy box and thought I would combine the two. I picked up a second-hand toy box and spray-painted it turquoise (the same color as a vintage Curious George story book). I then Googled a cute Curious George image and sketched it free-hand to the top of the lid. I colored in the image with some acrylic paint and used a black sharpie to outline the details and spayed it with a clear lacquer. I can't believe how cute it turned out! Very appropriate for a "Curious" little girl! :)

I also learned how to make felt flowers, which is super easy and pretty too! I attached one to my second-hand Down East sweater that had a couple of small holes in it and I made a hair clip or two for my daughter. I also made one for...

A sweet little dress for my youngest niece. She turned 3 in April and told me specifically that her favorite color was "lellow". :) This dress was made from a yellow tank top and the now found chambray
(click here for the rest of the chambray dresses for my nieces). I cut off the bottom of the tank top and made a skirt out of the chambray. All of the dresses I made this year featured belts and for this dress I made the belt from a little polka-dot grosgrain ribbon and made another felt flower for it. I didn't hem the skirt because the selvage was neat I wanted to keep it. Such a cute little dress! :)

I had a coworker leaving on a L.D.S. mission and wanted to give him an appropriate present. This was a hard back journal that I picked up for cheap several years ago. I wrapped the cover with some denim making sure the seam ran along the spine and sewed a little pocket for the front. I used some spray glue (good stuff BTW) to stick the denim on and recycled a couple of pieces of cardboard with a great denim motif for the inside covers. I thought this turned out so great and was a fantastic memento. :)

I still love felt (can you tell?) and this pillow was made for my Mommy for Mother's Day! These are colors I knew she'd love and I love, love the natural tree motif. I Googled a pine tree silhouette image and cut it out on paper. I used it a pattern and traced it onto 3 colors of felt and cut them out. Using a little Aileen's quick dry tacky glue I glued two trees to the background and let them dry. I carefully sewed around the outline on each tree and layered and glued the third tree on top. After it dried I carefully sewed around the outline of the third tree. I sewed on a brown and green border and a meadow print for the back. A little polyester fiberfill and voila, pillow! :) It turned out great and my Mommy loved it. Of course she texted me a picture of one of her dogs laying on it, so at least I know it's getting some use! lol

1 comment:

Cara said...: All so very cute! I love the pants and I now I want to learn how to make felt flowers too. Someday when the baby sleeps I will. :); June 3, 2013 at 3:09 PM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Monday, June 3, 2013

Sew, this is what I do

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