Posted in Miscellaneous, Sewing, Small Items, tagged going green, kitchen, oven mitt, pot holder, recycle craft, recycling craft, Sewing on May 24, 2009 |
3 Comments »
I have two oven mitts and a pot holder that are at least 15 years old, in good shape, but stained and unsightly.
I thought maybe a “slipcover” for each would solve the problem.
I used recycled gift wrap to make a pattern. Just trace around the mitt and add 1/2″ (1/4″ seam and 1/4″ to allow for thickness) along the sides. At the top, add 1″ for a hem and for the cover to extend a little above the pad/mitt.
Whenever I have a quilting or sewing project, I collect all of the small pieces of fabric and sew them together in coordinating colors to make a flat piece of material. Place whatever fabric you are using right sides together and pin the patterns in place. Cut out the pieces and stitch together using 1/4″ inch seams, leaving the top open. Turn down the top 1/4″ and again 1/4″ and stitch in place. Clip in the space where the thumb joins (be careful not to cut into the stitching) so the mitt will be smooth in that area.
Turn the covers, press and place over the mitts and pad, allowing the hanging tab on the originals to protrude. A good way to get the mitt cover on is to put the original mitt on your hand and then pull the cover over it as you would a mitten.
The covers stay in place very well and can be removed for washing or for replacing with new covers – maybe even with seasonal or holiday themes.
I love to recycle something and get some extra wear out of it!
Read Full Post »
Posted in Baking, Cooking, Fairs, Fairs & Horses, Fruit, Miscellaneous, Pies, Sewing, tagged apron, Baking, Cooking, food, Mother's Day, pie, recipe, Sewing, strawberry rhubarb pie, vintage on May 11, 2009 |
4 Comments »
I like to cook and my daughters don’t, so I’m the one who fixes dinner for every holiday, including Mother’s Day. Our traditional meal is Chicken Parmesan with bowtie pasta, homemade garlic bread and Strawberry Rhubarb Pie (with apple pie for my son-in-law and grandson).
STRAWBERRY RHUBARB PIE
- Pastry for 9″ two-crust pie (see my Sure-Fire crust recipe)
- 1-1/2 cups granulated sugar
- 3 Tblsp. quick cooking tapioca
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- One pound of rhubarb cut into 1/2″ pieces (3 cups)
- 1 cup sliced fresh strawberries
- 1 Tblsp. butter
- 1 Tblsp. milk
Preheat oven to 375 degrees F
Line a 9″ pie plate with half of the pastry dough.
In a large bowl combine the sugar, tapioca, salt, nutmeg, rhubarb and strawberries. Mix gently and let rest for about 20 minutes.
Turn the fruit into the pastry-lined pan.
Dot with butter. Roll out remaining pastry dough for top crust. Place top crust on fruit, crimp edges and brush with milk. Place pie pan on a larger sheet to catch spills and bake @ 375 degrees F for 45-50 minutes until crust is nicely browned. Cool on a wire rack.
In 2004, I made an apron to enter in the Warren County Fair (Lebanon, Ohio) and it won a blue ribbon. It’s a simple cobbler style apron with snowball blocks and vintage fabric showing mothers hard at work.
On the pocket is the old adage … “A mother’s work is never done”.
Every year, I wear the apron to serve Mother’s Day dinner and thank heaven that it’s true a mother’s work is never done, even when all of the children have grown and left home.
Read Full Post »
Posted in Breakfast, Cooking, tagged breakfast, cereal, Cooking, food, granola, healthy, nutritious, recipe, Recipes on May 3, 2009 |
1 Comment »
I found this recipe in a library book back in 2001. I enjoy it as my morning cereal especially when the weather is warm. It’s very filling and satisfying with some healthy ingredients.
- 3/4 cup honey
- 1/2 cup peanut oil
- 7 cups old-fashioned oats
- 1-1/2 cups wheat bran
- 1/2 cup wheat germ
I use a huge vintage graniteware pan that is about the equivalent of two 9×9″ pans. Spray pans with non-stick spray.
Preheat oven to 250 degrees F.
In a small saucepan, heat honey and oil over medium heat for about 4 minutes.
In a large bowl mix oats, wheat bran and wheat germ. Drizzle the honey/oil mixture over and mix well.
Spread mixture in sprayed pans about 3/4″ thick.
Bake uncovered in 250 degree F oven for one hour, stirring about every 20 minutes. Note: Use a pan with sides to avoid having cereal crumbs all over the oven when you stir.
Cool granola, then spoon into one-quart containers. Refrigerate if not used within 2 weeks.
Makes approximately two quarts of granola (8 cups).
I like to add some walnuts and dried fruit with each serving along with some good cold milk.
Read Full Post »