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A Pretty Thing

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Just a scarf.

You've heard me say it before, but I really don't like to sew clothes. There are so many delicious patterns out there and loads of fabric that I do think would make better clothes than quilts, but I can't quite get motivated to break out pattern pieces.

When Jacquie sent me a piece of Anna Maria Horner Good Folks voile I wasn't confident that it would work in a quilt. Yes, all together with a whole bunch of voiles would be fantastic, but I also don't generally do single fabric line quilts. Geez, I really am a picky quilter!

The voile is just too pretty to leave languishing in a stash bin. Unbelievably soft too. Yes, it would make a gorgeous blouse or summer dress. With my clothing sewing skills, however, I also thought it would make a lovely scarf.

Selvage to selvage it is a bit shorter than the conventional 42-44 inches. This makes it too short to be good scarf. When I went searching for a coordinating print I couldn't help but take out an older AMH fabric in that pink. So one side is AMH, the other is grey. A quilter's linen and a Lecien print I picked up in Ontario.

This is ridiculously easy to make. Sew your front pieces together, sew your back pieces together. Then, wrong sides together sew around almost all four sides. Leave a spot to turn it right side out, after clipping the excess fabric from the corners. Top stitch all the way around.

This scarf now goes with me everywhere. I'm not generally a pretty kind of gal when I dress, but I do adore this scarf and even though it is plain jane construction, it makes me feel very pretty to wear it.

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Thanksgiving

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I am thankful for:

... A family who loves me even when my crazy comes out.
... Farmers who works hard.


... My new career.
... Knees that still walk for me, even if I can't ski, skate, or run anymore.
... Curious, feral daughters.
... Friends that stick with you.


... Indian Summer
... Our kids being at an age where they will disappear and leave you to have adult conversations with wine.

... Scotch and fat pants.

What about you? What are you thankful for this year?

For the Girls


So I need to start a new quilt, or two, like I need a bad knee. Oh wait, I've already got two of those, so why not start two new quilts?

The girls have shared a room for almost two years. Now that Smilosaurus is out of the crib they've been stuck even sharing a big bed. Truthfully, they seem to love it - choosing it over sleeping separately when presented with an option. It works for them and 95% of the time it works for us.

You see, we put our girls to bed and then pretty much ignore them. They can talk, giggle, fight, or whatever - as long as the lights stay off and they stay in bed. And 95% of the time that works. The other 5% of the time one wants to stay up while the other sleeps or they fight over the covers. That 5% of the time I am desperate for them to have their own beds.

We've been shopping with little success for twin beds we like. Hubby is actually getting them made now off a design we put together. New beds, however, necessitate new quilts. By the time I get these done they might have new beds. Maybe Hubby and I should have a race?
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BS

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Brussels Sprouts. There I said it. The big, ugly, cruciferous vegetable. And one of my favourites.

The only thing that makes me more excited than the arrival of Honeycrisp apples in the fall is the arrival of those thick stalks, heavy with their tiny cabbages.

Truthfully, I'd never had a brussels sprout until I was an adult. What my mom didn't like, we didn't eat. Not so for my girls. They don't start salivating at the sight of green, but they will eat a nicely roasted sprout topped with hazelnuts. And what they don't eat Hubby and I will gladly devour.

With Thanksgiving coming I have a proliferation of CSA veggies to use for dinner. I won't be shopping for any specific dish, just using what my farmer has so carefully grown for us. So I'll pick up my turkey at the market, maybe grabbing some sausage for stuffing. But I cannot, will not, forego my brussels sprouts at dinner.

Our favourite way to cook the sprouts is roasted. Simply cut them off the stalk, trim any errant leaves, and toss with a bit of olive oil. Roast in a 400 degree oven for 15-20 minutes, depending on the size. When they are done drizzle with a bit of good balsamic and sprinkle on some toasted hazelnuts or pecans. Even better when you throw some pancetta in the mix.

Here are some other good brussels sprouts recipes to share. Some I've made, others I just want to get to, maybe this weekend?

Cream Braised Brussels Sprouts (oh wow! these are good)

And speaking of Thanksgiving, I had two other posts this week talking about my favourite holiday. One on survival tips for the big dinner, and another on the second most important side dish (after brussels sprouts, of course), mashed potatoes. Seriously, it is my absolute favourite. What's your favourite holiday?