Well, that's it for now - short and sweet as I'm off to bed!!
Tuesday, 26 March 2013
Just Spoolin' Around
Well, that's it for now - short and sweet as I'm off to bed!!
Tuesday, 19 March 2013
What's Wrong With This Starch?
Late one night I was ironing a number of different block components - fabric ready to be cut, 2.5" squares that needed squaring up, paper piecing sections and completed blocks - and noticed that my starch just wasn't doing its thing. It didn't matter how much starch I sprayed on, the fabric was no crisper. Feeling a little frustrated I stopped. It was then that I realized I was using this:
Just in case you aren't aware, a stain removal spray will not do the same thing as starch!!!
I had a chuckle (I provide myself with opportunities to laugh on a regular basis!), got the starch to finish my ironing and then went to bed.
I had a chuckle (I provide myself with opportunities to laugh on a regular basis!), got the starch to finish my ironing and then went to bed.
Finished!
I finished my jelly roll race quilt! I'm not sure I should call it a race, as I took my time.
 |
| I like all these colours together. Here is a bit of an awkward shot of the finished quilt draped over my favourite chair! |
The quilt is backed and bound in the same fabric. It took me a while to decide on a backing fabric, largely because I had some fabric that I thought would suit the quilt but it was a poly cotton. I ended up using it, simply because my goal is to sew using the fabrics that I already have. I was concerned that the poly cotton wouldn't be up to scratch in terms of texture, but once quilted it is pleasantly holding its own!
I was quite pleased with my free motion quilting attempt on this quilt. I haven't done much free motion quilting and what I have done has been limited to mug rug sized items. I thought that allover loops would be a great place to start.
Most of my loops were fine.
In some places my stitches were a little too long (moving the fabric faster than the foot pedal).
And in some (very small) places I have this on the back! I decided to keep them as a reminder of how my quilting began (assuming that it gets better with practise!).
All in all, I'm really pleased! It's always so good to finish things. Love that feeling!!
Saturday, 16 March 2013
Op Shop Gems
When I am out running errands and find myself right next to an op shop
(thrift store) I will usually pop in and have a look for some hidden
treasures. Much to Eli's dismay, errands have taken us to a few op shops
in the last couple of weeks. He was consoled on one visit with this 50
cent bargain (though he still maintains that the "op shop has a funny
smell" and will sometimes walk around holding his nose!).
These are some gems that I was excited to find!
This is a piece of decorating fabric that was originally in a sample book. I trimmed the top and bottom (there were holes at the top so that it could be removed from the sample file/folder and an adhesive strip on the back across the bottom with the fabric details). I will turn this 50 cent treasure into a cushion cover.
And these are the vintage sheets that I took home with me. The first one is a cot sheet that was a bargain at $1.
The rest are either single, double or queen sized. I think I almost have enough to start cutting them into charm squares and fat quarters. A quilt made from vintage sheets is on my long list of things to sew, inspired by Janice at Better Off Thread.
And last, but not least, my favourite and most exciting find. A metre of this lovely Beatrix Potter quilting fabric for $1. I was very, very excited. When I told Eli how excited I was he just looked at me while holding his nose.
These are close up shots of the cute little pictures of each of the characters.
How cute are they? Do you go 'op shopping'? What gems have you found?
 |
| Eli playing with his new school bus. |
On another day and at another shop Eli spotted this handmade wooden truck for $3. |
| Handmade goodness! |
 |
| $5 framed picture - I have an idea for this and started on it today! |
 |
| Close up of the centre picture. Love it! |
And these are the vintage sheets that I took home with me. The first one is a cot sheet that was a bargain at $1.
How cute are they? Do you go 'op shopping'? What gems have you found?
Lily's Bread - re post!
I have posted this again, as the first post somehow managed to put a line from the recipe permanently on my blog home page! Since making this bread we have made it again and again and still love it!!
I love bread. I have tried many, many times over the years to make bread at home, but it has always been very ordinary in terms of taste and texture. I've thought about getting a bread maker, but I don't really want another appliance taking up space in my kitchen. I let my Thermomix and my Kitchenaid mixer have all the space they need (I know, I am very, very fortunate!).
During the week I received a recipe via email from Tenina (if you have any brand of Thermo Mixer and you aren't signed up for emails from Tenina I'd suggest you do it now!) for Swiss Butter Bread Braid. I convinced Lily to give it a go with me (actually, she didn't need any encouragement) and together we made this delicious offering:
It
was absolutely delicious! The recipe is very simple and quick. While
the recipe is written for a Thermomix, if you are happy to warm the
butter and milk via the cook top and knead the dough by hand I am fairly
certain you would achieve the same results. When Lily and I took this
out of the oven I really couldn't believe that we had made bread this
great! I told Lily that she has the bread making touch. Not bad for a
six year old!
One thing that we used that I think did make a difference was a silicone mat. When wrapped in the silicone mat the dough seemed to rise right before our eyes. A rising that I would normally expect to take a few hours happened in minutes! And the dough - so soft and silky to the touch. I think my younger kids would be happy to use it like playdough!
I'll leave you with the recipe, but if you have a go, let me know how it turned out!
Swiss Butter Bread Braid (by Tenina at Tenina.com)
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump.
Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
I love bread. I have tried many, many times over the years to make bread at home, but it has always been very ordinary in terms of taste and texture. I've thought about getting a bread maker, but I don't really want another appliance taking up space in my kitchen. I let my Thermomix and my Kitchenaid mixer have all the space they need (I know, I am very, very fortunate!).
During the week I received a recipe via email from Tenina (if you have any brand of Thermo Mixer and you aren't signed up for emails from Tenina I'd suggest you do it now!) for Swiss Butter Bread Braid. I convinced Lily to give it a go with me (actually, she didn't need any encouragement) and together we made this delicious offering:
One thing that we used that I think did make a difference was a silicone mat. When wrapped in the silicone mat the dough seemed to rise right before our eyes. A rising that I would normally expect to take a few hours happened in minutes! And the dough - so soft and silky to the touch. I think my younger kids would be happy to use it like playdough!
 |
| Dough braid before being painted with egg wash. |
Swiss Butter Bread Braid (by Tenina at Tenina.com)
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump.
Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
NEED:
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
50g butter
300g milk
500g bakers flour
2 sachets yeast or 30g fresh
2 tsp sugar
1 tsp salt
1 egg, beaten with a drop of milk
DO:
Place butter and milk into Thermo bowl and warm 2 min/50ºC/speed 2.
Add flour, yeast, sugar and salt and blend 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto Silpat mat and wrap. Allow to double.
Preheat oven to 220ºC on a bread baking setting if you have one…(this is not fan forced, but rather conventional).
Divide the dough into two and roll each piece into a long sausage. Join them at one end and twist them into a braid and then join them in a large ring shape. Allow to prove until looking nice and plump. Brush with egg wash and prove a little longer.
Bake 12-15 minutes or until golden and shiny. Cool before cutting.
- See more at: http://tenina.com/2013/02/swiss-butter-bread-braid/#sthash.pX8Px2EM.dpuf
Saturday, 9 March 2013
Retro Kettle
What have I been doing late at night, after the washing pile has been
sufficiently diminished, the kitchen is back to an acceptable state and
the floor doesn't look so bad in the dimness of night time? Yes -
another paper pieced block from Kristy at Quiet Play (she has a giveaway at the moment - go and have a look!)! I loved putting this block together. I thoroughly enjoyed choosing the fabrics; the orange of the kettle is so energizing (it is such
a retro orange - unfortunately thanks to the late night photos some of
the juiciness is lost), particularly against that beautiful polka dotted
background.
This
is a somewhat complicated looking block, but it is actually very simple
to put together. It is what I call a 'bang for buck' block; it looks
difficult but is easy to do! Those are the kinds of blocks that I like
and try to seek out (are you still impressed now that I've let you in on
my secret?)!!
Oh, guess what? You may remember a post about my participation in Beth's "Drop and Give Me Twenty" programme for the month of February. I really enjoyed making time to sew each day and was wrapped with what I achieved (so much so that I am aiming to continue it!). Well, it turns out that I won a prize! I have already used my $25 voucher at Mad About Patchwork (I can't tell you what I ordered because I can't remember! I took a whatever-takes-my-fancy approach so it was quite an eclectic assortment of fabric). As it will be sent from the US it will take 6 - 8 weeks to arrive, so I will share a photo of my goodies in a couple of months time. What a lovely bonus!
 |
| Retro Kettle from Kristy's Sew Retro 2 Series of blocks. |
Oh, guess what? You may remember a post about my participation in Beth's "Drop and Give Me Twenty" programme for the month of February. I really enjoyed making time to sew each day and was wrapped with what I achieved (so much so that I am aiming to continue it!). Well, it turns out that I won a prize! I have already used my $25 voucher at Mad About Patchwork (I can't tell you what I ordered because I can't remember! I took a whatever-takes-my-fancy approach so it was quite an eclectic assortment of fabric). As it will be sent from the US it will take 6 - 8 weeks to arrive, so I will share a photo of my goodies in a couple of months time. What a lovely bonus!
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