So I finished my first summer sewing project and actually wore it to work yesterday:
(This picture is at the end of the day, so it’s a little wrinkly). I did a basic straight skirt with a covered elastic waist and it took a little over an hour.
Now I’m looking for some cool fabric to make more!
I made brunch today for Anthony’s dad, brother and sister. Since our Mother’s Day brunch was such a success, we decided to do another variation on Eggs Benedict, with semolina toast and smoked salmon – it was delicious!
For dessert, I made tiny chocolate cakes with meringue frosting and raspberries.
Is it sad that I dream about having a craft room? Anthony and I were talking about what we would do if we won the lottery, and I kept thinking about the killer craft room I would set up.
This one is INSANE – from Better Homes and Gardens.
Another great idea from Better Homes and Gardens – colorful peg board.
Pretty colors from Country Living via Home Stories A2Z.
We already have this bookcase! Halfway there from Anna Sigga.
Why does Better Homes and Gardens have all the best ideas. This one is totally do-able, but I might have too many craft supplies.
Sometimes people do nice things for no reason and it is nice to say thanks. There are a few people who have been wonderful lately, so I made some presents:
I am really excited to share these!
I LOVE potatoes. I could seriously eat them for every meal. I bought some Rainbow Potatoes from Whole Foods tonight and roasted them with shallots and fresh herbs. This is my favorite way to cook potatoes and it goes with just about anything.
- 1 lb small potatoes, cut into 1/2″ pieces (I used a mixture of red new potatoes, small white potatoes and small purple fingerling potatoes, but any small ones work)
- 1 medium shallot, minced (you can also use garlic)
- A handful of fresh herbs such as parsley, tarragon or rosemary, finely chopped
- Olive oil
- Salt & Pepper
- simple syrup (1 cup sugar plus 1 cup water heated over medium heat until the sugar dissolves)
- zest of 2 lemons, added to the syrup once it cools
- juice of 6-9 lemons