Here and There

Okay folks. While it may seem quiet here lately, with good reason, I've been up to a few things. Here's a little update.

* Check out the Mompreneur feature interview I did with my friend Megan from The Art of Homemaking. I absolutely love her corner of the internet, you will too.

* I've updated my website with classes and events coming up. There are some great workshops booked and a few trunk shows. Remember, I'm available to travel and teach for you.

* Keep your eyes peeled for the next issue of Studios magazine. This next issue will feature the first of 3 articles on my basement studio development. They called it "The Seven Year Studio". Oh, so, so true.

* Don't forget about my upcoming launch party for Sunday Morning Quilts. This Friday evening at Traditional Pastimes.

* Next week I will announce my Quilt Market events for those of you going to Kansas City. I'm looking forward to that trip. (I'm bringing both the men in my life) and I get to hang out with Amanda Jean for only the second time!


Sunday Morning Quilts Launch Party!

May 11
7 Parkdale Crescent NW, Calgary, Alberta
6-8 pm

Join me for an informal trunk show, book signing, and general celebration of all things scrappy and quilty.

I'd love to have you there to celebrate this with me and so I can properly thank everyone for their support.

PS I'll be baking treats.

Spring Afternoons (Recipe: Rhubarb Iced Tea)

Spring is finally here. The grass is turning green, we get more rain than snow (mostly), and the rhubarb is poking up in back alleys and side yards everywhere. We are also actually getting some heat. That means cool drinks on the front steps.

Combine the spring rhubarb with sugar and water to make a pretty pink sugar syrup. After that the possibilities are endless.


My son arrived on the first day of spring, so the need to drink this rhubarb iced tea is no coincidence. No, it is a matter of survival. A snack, a book, and a very refreshing cup on caffeine.

Rhubarb Syrup
Makes 2 cups

4 cups chopped rhubarb
1 cup water 
1 cup sugar

Combine and bring to a simmer in a medium pot over medium heat. Let simmer for 10 minutes. Remove from heat, strain through a fine mesh sieve, and cool before using.

*Add a knob of ginger or a third of a vanilla bean to ramp up the flavour.

Rhubarb Iced Tea
Makes 4-5 cups

2 cups rhubarb syrup
2-3 cups brewed, cooled iced tea

Combine the syrup and the tea. Add more or less tea depending on how sweet you like your iced tea. Fill a glass with ice and serve. 

For some cocktail ideas and more check out these recipes. I'm saving these for when N is asleep on summer evenings.

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Friday Favourites - Japanese Tailors Scissors

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There is a guy here in town, the Knife Nerd. He has an unnatural love for Japanese steel, so he opened a knife shop called Knifewear. It's a drool worthy place for anyone who even marginally enjoys cooking. Indeed, Hubby treated me to a great knife for Christmas this past year. One of the perks of the Knife Nerd's job is research and buying trips to Japan.

One of the perks of knowing the Knife Nerd is asking him to buy something for you specifically on one of those trips.


Enter my new favourite scissors. I'm not a collector or anything. For years I've very happily used the Gingher's that technically belong to my husband. But when I started using these Japanese Tailors' Scissors a new level of fabric peace was achieved. So smooth, so sharp, so comfortable.

Perfect for trimming scraps.