Bento Box Quilt

I'm starting a new quilt for a friend who likes the color orange.  And judging from her Facebook photos, she likes bento boxes too.  This blog entry is a covert op until the project is done and shipped.  I'm betting I can finish it in 2 weeks. 

6/29 -  The pattern is called Bento Box, and here is the link to the pattern.  I think I will do a 3 x 4 square blanket.  That will make it roughly 5' x 4'.

6/30 - Tomorrow I will iron the hemmed strips and I'll cut the magical part A pieces.  Taking it slow, in manageable pieces.

7/1 - 3 days.  12 fabrics.  12 hems.  48 cuts.  1 mistake.  15 minutes I missed of the Today Show, fixing it this morning.  Not too bad.

7/2 - Last night, after I came home from Stitch 'n Bitch, I looked at my table of fabrics and sighed.  It was too late to make good on my personal pledge to work on the quilt every night until it was done.  Marky consoled me by taking a look at my work.  "Let's see this quilt," I think his words were.  Being careful not to touch the diagonal arrangement I'd displayed on the dining room table, he then said, "these are really nice colors, Breezy."  Emphasis on nice.   At that moment, I saw that he was only looking at the wrong sides of the fabrics.  When I began opening the hemmed strips of fabric, he did his best not to react verbally.  

And here's a preliminary layout of one box:

7/3 - Rehearsal last night went late, so I used some morning time to pin the inner part of the Bento Boxes together.  It's really just two rectangles, not a little square and an "L" shape.  Deceptively simple!

7/4 - Even with a 12-hour gig, I did a little work on the quilt. And found a way to make 6 mistakes. I'm too embarassed to talk about it, but I will say there were 6 seams ripped. That's a total of 7 mistakes. I need to not only focus on my achievements, but also remember to plan twice, sew once.

7/5 - Woke up early and did some pinning.  Also went to Starved Rock to see the mighty Acro Cats.  Also known as Circus Cats.  Also known as Rock Cats.  They really played instruments.

7/7 - I did zero work on the quilt last night.  Rather, I hosted Unconditional Craft Night with Shrinky Dink Rings.  Got back to work today, sewing and ironing each quarter block.  

7/8 - I sewed two quarters together, and the layout is looking pretty good.

7/9 - Okay, Friday crept up on me pretty swiftly.  Was it only last Wednesday my girlfriends were laughing at me for boasting that I could finish a quilt in two weeks?  My fortnight is almost up, and they're about to have that proverbial last laugh.  My six blocks are now all sewn together, and I thought I'd show a mistake I made.  I've been making so many.  I call the above "Oopsie," and "Aah."

7/10 - So, JoAnn is not the be-all end-all.  Hancock (my go-to fabric center) closes before I get off work on Saturdays.  Fine.  I was sure I could find some sort of orange calico for the back of the quilt at my favorite Craft Superstore. Green Bay Packers Fleece.  Purple Lamé.  Dora The Explora flannel.  No quilt solids or patterns?  I thought for a moment about backing this badboy with denim, but I'm really looking for something else.  So my night was a bit of a waste.  I did get all my measurements down for a plan, though.  I suppose the blueprints are worth showing.  

On the left, my preliminary plan, with 6 blocks, 3 inches of fabric between.  In the bottom corner, I figured I could cut three long 3" strips off a two-yard piece, then cut the leftover in half, turn each piece, and sew them back together to make a continuous back.  Oh, yeah, and make sure to get a few short 3" strips to place horizontally between blocks.  Ehn.  On the right, I pondered reducing the strips down to 2", making it possible to cut strips and get a non-bisected piece for the backing from a 45" piece of fabric?  Double ehn.  I slept on it.  

I woke in the night with a plan.  That, and I think the A/C shut off the power.  Anyway, all I really need is one long strip for the center.  I can make an extra wide/long backing and fold the frame around to the front, right?  The short, horizontal pieces will be easy to come by.  I think all I need is 2 yards of fabric and a nice big floor. 

7/11 - Crunch Time.  Here are the blocks, and a potential layout.  I keep changing my mind about the order.  It will happen how it happens.

I cut and sewed three short vertical strips between blocks, then two long horizontal strips with the new backing fabric.  Shown are batting with measured and ironed backing fabric.  

Close-up of a pinned block.  I put a safety pin in the middle, because I never know which direction I'll be facing when it's time to quilt the middle parts.  I'll stitch a cross in each block, and that should be enough.

Stitching is done.  Roger approves.  I checked the calendar to see if I made my two-week deadline, and I'm two days early.  Now to mail it off.   I don't think I can wait to see her in person in October!

Shrinky Dink Rings: A Tutorial

Wonderseptuplet Powers ACTIVATE!

In order to create successful Shrinky Dink Rings, make sure you have plenty of generic crackers, adult beverages with umbrella straws, and Low Fat Pub Cheese.  You might also want to have on hand shrink paper, scissors, rulers, a rotary cutter with a self-healing board, permanent markers, various and sundry items that are roughly the diameter of your finger (chapstick tubes, highlighters, etc), and hole punchers... that is, if you ever get to the crafting part of Unconditional Craft Night.  I'd like to send a quick shout out to The Commish for her endeavors as photographer and Pub Cheese handler--Thanks KB!

Cut a strip about 5 1/2" x 1" for an average size ring.  You should really bake a tester ring to see if the length is right for you.  If it's a little too short, you can manage with some empty space in the back, but if it's too long, overlap in the back isn't very comfortable to wear.  As far as the width, you can go as thin as 1/2" or as thick as 1 1/2" comfortably. 

Decorate your ring with permanent markers before baking.  Keep in mind that the colors become more concentrated when they shrink.  By that same token, your design lines with be very tiny and intricate when they shrink down.  Play with size!  If you want to add a charm to the ring, be sure to punch a hole where you want it.

Preheat the oven to 400 degrees.  Line a cookie sheet with two brown paper lunch bags:  one to line the sheet, one to place on top of the shrink paper to keep it from curling up.  So... yeah... do that.  Bake for 5-6 minutes, grab a hot pad and get ready to roll. 

The plastic will be hot and malleable for about 10 seconds, so you have to be confident and work quickly.  This is where that aforementioned test ring comes in handy.  Using your finger-sized chapstick tube (or whatever works for you), wrap the hot plastic around the tube and hold tightly with the hot pad.  If you're feeling ballsy, you can grab that plastic out of the oven with your bare fingers.  You can be a little more aggressive and perfecting this way.  I still think you should have a hot pad handy, because once you have the ring placed perfectly on your cylinder, you should hold it there for a bit to cure.  It's too hot to handle for more than a second or two. 

It takes some practice, and your first ring will probably turn out poorly.  If you bomb and your perfectly decorated ring is all wonky, though, you can fix it.  Just pop it back in the oven for a minute or two and it should soften back up. 

And here's what your final product should look like.  Most importantly, have fun.  And whatever you come up with, it's beautiful, and you're a good crafter.  You can do it!

If Crafting's Wrong, I Don't Wanna Be Right

Is this the same high Spiderman fans have after Comicon? I don't know, but I feel pretty amazing after Chicago Craft Social.  A raffle, snack table, and the promise of Chipotle chips and salsa upon exit.  There were about 15 tables, and I wish I could've stayed for two days.  Here's what I got for my $20.  

First, I joined Iris from Polyform as she walked our double table through Mokume Madness.  Basically, you stack up several thin sheets of brightly colored Sculpey clay, beat it up with tools, then shave thin slices off the top.  Those shaved slices (due to the abrasions, cuts, and dents) display fantastic patterns in all those colors you stacked up.  We used those funkadelic clay slices to fill bracelet, necklace, and earring blanks.  Not only had Iris already prepared our clay for us, she had about a dozen tools, extra clay, and boxes for us to take our completed work home.

It was just like being at Unconditional Craft Night.  She praised our work, whether we were fast, slow, sloppy, or exacting in our jewelry making.  I'm so glad I brought my big backpack, otherwise I don't know how I would've carried all the free swag.  If you want to try it on your own, here's how to do Mokume Gane.  I can't wait to craft more with my boatload of fresh clays.  Thank you Polyform!!

My next move was inevitable.  I couldn't resist the gravitational pull of Arcadia Knitting's table of yarn cakes.  Arcadia is easily my favorite Chicago LYS.  Sharon lead the team in Flip Flop Fun, providing all the yarn and flip flops.  Armed with my trusty size 8 needles and an upholstery needle, I dove in. 
First I cast on 60 stitches with this funky three-yarn blend.  I worked about 10 rows of garter stitch, then I bound it off.  The piece was approximately 12"x2".  I left a tail of twice the length of the piece, then used the upholstery needle to whip stitch the piece around the flip flop straps.  Before starting to stitch, I tied a scrap of yarn at the midway point of the swatch.  This project obviously doesn't demand exacting measurements, but I felt more in control marking the midpoint, Eyelash or fuzzy yarn is probably the best idea for this project, seeing as it's more forgiving in the stitching department.  What I'm saying is, this should be a low-stress project, and in the words of Tim Gunn, just "make it work."

The knitting makes an otherwise cheap, uncomfortable pair of flip flops very comfy and fun. 

To the right is a picture of everything I came away with.  Not pictured are all the yummy snacks and camaraderie we all enjoyed.  I'm so glad I braved the threat of thunderstorms.  I'll definitely come again.

This Is Why I Wax Poetic About Green Chile, Man.

This is becoming an addicti---tradition.  The last four times I've been to Albuquerque, I've visited The Range six times.   Marky and I thought it was just a lucky find outside our La Quinta but it turns out this is a really popular spot, with three locations in town.  I'm not much for popular, but The Range is irresistable.  And I've only ever gotten one thing.  It's a Southwestern breakfast staple, but Huevos Rancheros never appealed to me before coming here.  

Here's some Southwestern mosaic work outside the front door.  The place is actually filled with wacky 3-D artwork (Papier-mâché lanterns, coffee cups hanging on canvas, mailboxes disguised as trailers, and more) but I'm going to let you discover it for yourself when you make a trip out there. 

Ok, I'll give you this gigantic mirror framed in antlers!  Although this is the most impressive piece of art in the place, it's not really representative of what you'll find there.  I tried to get this picture with our fantastically beautiful waiter for some perspective.  Forget perspective--put him on the cover of GQ.  Anyway, this place is not an elk lodge.  Just take a trip to New Mexico, you wacky Midwesterners.  Trust me.  

This is it.  Huevos Rancheros. "Two eggs atop blue corn tortillas, white cheddar cheese, served with Range Frries, pinto beans and flour tortilla on the side.  Smothered with red or green chile."  The problem with the menu, is that this particular item is highlighted as a favorite by the Alibi, a local newspaper.  Who can disagree with a million New Mexicans?!  By the way, all New Mexican fare tastes better served on a hot FiestaWare dish.  In lemongrass, no less.  Our devastatingly handsome waiter must have seen into my soul when he picked that color for me.  

       

Well, there is the I-25 Omelette: "(It'll  get you to Denver!) diced ham, red bell pepper, onion, and cheddar cheese topped with green chile."  When I had a moment of indecision, my mom offered to get this dish so that I could have a sampling of each.  Although mom and I both found it impossible to speak when our gorgeous server asked how everything was, we were very pleased.  

We We Love Love Davy Davy

I met Davy. 

I've been waiting for this day since I was 9.  I fantasized that the Monkeemobile would break down in my neighborhood, and the boys from Malibu would knock on my door for help.  I would be able to make them grilled cheese sandwiches while they waited for a mechanic.  Back then, I couldn't listen to More of the Monkees with anyone else in the room.  It was an intensely personal moment when Davy whispered the girls' names in Look Out (Here Comes Tomorrow).   I was pretty sure he was singing to me.  Their car never broke down on Mackland Avenue, but when I won three tickets to see Davy last weekend, I figured fate was finally on my side.

During the concert, he did a couple songs that surprised me, including Papa Gene's Blues (a Mike song) and No Time (SUCH a Micky song), and they were both wonderful. Oh, and he started the show with about 20 minutes of only moderately funny, Don Rickles-y offensive humor. I don't want to be too critical when we had free seats, but he really could've started with a song. One of my concert buddies moaned, "Boooo-ring" during his awful spiel. She's 10 years old, so she gets a pass.  Honestly, the girl made a glittered sign, and deserved to hear Valleri!  Her mom dutifully covered her eyes when Davy unbuttoned his shirt and did a spicy hip-bump to "The Stripper." This little trouper, out way past her bedtime, was the sole reason we got backstage to see Mr. Jones.

As Davy strutted out to an instrumental Daddy's Song, I deferred to Michele, who is a world-class concert veteran, and autograph-getter.  My mouth said, "I'm following you."  My 9-year-old heart was saying, "Oh please oh please help me figure out how to meet Davy, oh master of fandom!" We waited.  And waited.  And just when it seemed like they weren't going to let us backstage, the owner of the club noticed our 10-year old partner in crime.  It was like a scene out of Paper Moon.  She was just about to fall asleep, holding her little sign reading, "We WE Love LOVE Davy DAVY."  Suddenly energized, we trotted downstairs and entered his room.

The thing that struck me was that his eyes looked a lot lighter in person. And I was too scared to talk to him or shake his hand. So I let my friends do that for me. I manned the camera while they said cheese. He was obviously tired after his show, which had no air conditioning. He stayed extra long for all his diehards to come through his dressing room, so I didn't want to start blubbering and freak him out.

If this inspires you to spin some Monkees discs, here are a couple of my favorite dark horses:  Someday Man from Instant Replay, and Long Way Home from Pool It!.  So, that's one checkmark off the bucket list. My next target is Micky, for sure. Hopefully I'm not as sweaty when I meet him.

Funky Fresh Beets

Addendum: on 6/12/10, I made changes to improve this recipe.  See bottom of blog for details.

I love beets.  They are easily my favorite vegetable.  And to think, I almost wrote them off as yucky after a crash diet with my mom in the late 80's.  I don't remember much from that diet, except egg whites and canned beets.  Anyone would hate beets after that three-week massacre.  

Then my whole life changed.  The first roasted beet I ever had was the night before my wedding in 2006.  Marky and I shared a plate of salad with goat cheese, beets, pine nuts, and anise seeds.  There was a whole dinner and dessert afterwards, but all I wanted was more beet salad.  After the wedding, we ate from a buffet three times a day on our all-inclusive honeymoon resort.  And there were beets!!  When we got home, I learned how to roast my own beets, and proceeded to eat a beet every day for approximately two years.  

Suffice it to say, I cannot get bored of beets.  I will eat them no matter how extravagant or plain.  When I saw this recipe in a used copy of In Style in the gym, I tore it out of the mag, and went straight to Edgewater Produce (advertised previously on Piece Fleet's blog).  This recipe is de-li-cious.  We didn't have any watercress, and next time, I think I might skip the crème fraîche mixture, and do a straight up Greek yogurt thing. And don't forget to prepare a lovely salad and toasted bread on the side. Anyway, here's the recipe, straight from the January edition of In Style:

Beet Soup with Horseradish Creme Fraîche, Apples, and Watercress

2 Tbsp plus 1 tsp sherry vinegar, divided
1 Tbsp plus 1/2 tsp salt, divided
1 Tbsp sugar
1 lb small red beets, trimmed
1/4 c olive oil
1/2 c chopped shallots
1/8 tsp ground ginger
2 c vegetable broth
1/4 c crème fraîche
1 Tbsp prepared horseradish, drained
1 tsp lemon juice
2 apples
1 Tbsp olive oil
Salt and pepper to taste
Watercress sprigs and extra olive oil, for garnish

1. In a medium saucepan, combine 6 cups water, 1 Tbsp vinegar, 1 Tbsp salt, and sugar. Reserve 2 Tbsp of liquid. 2. Add beets to saucepan; bring to boil. Reduce heat and simmer from 45 minutes or until beets are tender. Let cool to room temperature, then peel and dice. 3. In saucepan, heat olive oil over medium-low heat. Add shallots, remainnig 1/2 tsp salt, and ginger. Sweat until softened, about 8-10 minutes. Do not brown. 4. Add beets, broth, 2 cups water, and 1 Tbsp vinegar to saucepan. Bring to boil; reduce heat and simmer for 10 minutes. 5. Meanwhile, in a small bowl, combine crème fraîche, horseradish, remaining vinegar, and lemon juice. Season with salt and pepper. Refrigerate until ready to use. 6. With a melon baller, scoop out about 12 balls from the apples, leaving peel intact. Toss apple balls with reserved liquid. Set aside. 7. Working in batches, puree soup and oil in a blender until smooth.  Season with salt and pepper and ladle into individual bowls. 8. Garnish with apple balls, creme fraiche mixture, and watercress. Drizzle with olive oil.

The second time I made this recipe, I simplified it.  Skip the horseradish.  Boil the beets in water and 1 Tbsp vinegar until fork tender.  Saute shallots and about 2 Tbsp of fresh ginger in olive oil.  Peel and dice beets.  Add beets and broth to shallots, saute a little longer.  Add 1/2 tsp lemon zest and 1 Tbsp of fresh lemon juice to 1/2 c Greek yogurt.  Scoop out apple balls and cover with water and a little lemon juice. When beets are tender, blend until smooth.  Serve with a small scoop of yogurt and a few pieces of apple.   

Memorial Day Cook-In

Rain.  Screw the rain.  We'll barbecue in ponchos.  We need a grill.  Fresh out of grills at Target.  Screw the grill.  We'll go to Harvest Time and get crazy produce and meat and make a feast that will challenge Bobby Flay! 

Simple Slaw

1/2 head of green cabbage, cored and shredded
1/2 medium carrot, shredded
1/3 c apple cider vinegar
1/4 c sugar
1/4 tsp salt
1/4 tsp pepper
1/4 c extra virgin olive oil

Whisk together vinegar, sugar, salt, and pepper in a medium bowl. Toss in cabbage and carrot, and refrigerate for 2 hours. Toss in olive oil and serve.

Dill Potato Salad
3 large red potatoes
2 green onions, sliced thinly
2 Tbsp fresh dill, chopped finely
3 Tbsp plain Greek yogurt
1 Tbsp mayonnaise
1/2 tsp salt
1/4 tsp fresh ground pepper

Place whole potatoes in pot of salted water. Bring to a gentle boil, cover and simmer for 20 minutes. Remove from heat and leave potatoes in the hot water for another 20 minutes, or until fork tender. Remove potatoes from water and let cool. Mix all other ingredients in a medium bowl. Once potatoes are cool, slice into 1" chunks and fold into dressing mixture. Add more salt or pepper to taste.

Cheesy Onion  Surprise Burgers

2 square ciabatta rolls

3/4 lb ground chuck

1 sweet onion, caramelized

1/4 lb horseradish cheddar cheese

Salt, pepper, garlic powder, cumin to taste

Lettuce, tomato, mustard, mayo to taste

Heat a panini/George Foreman grill to medium high heat.  Preheat toaster oven or broiler to high.  Divide meat into 2 equal parts.  Mold the meat roughly into a doughnut shape, but don't make a hole, just an indentation in the center.  Place an ounce of cheese and onions in the center of each, and press the meat gently over the top to seal the holes.   Flatten each patty when sealed, and place in the grill.  Close grill and sear until desired temperature.  Slice ciabatta rolls in half, place remaining cheese on open faced bread, and place in toaster/broiler until cheese is melted.  Dress each burger with remaining onions, lettuce, tomatoes.  Enjoy!

Berry Fizz (adapted from Martha Stewart's Berry Spritzer)
6 oz. fresh raspberries
6 oz fresh blackberries
1/2 c sugar
1/3 c fresh lemon juice
1 c bottled grape juice
1 liter club soda (Can be substituted with champagne, if you're frisky)

In blender or food processor, liquefy first five ingredients.  Pour mixture though a fine mesh strainer into a medium bowl.  Use a spatula to press puree through strainer, if necessary.  Discard seeds.  Fill a lovely glass 1/3 full with puree.  Add crushed ice.  Slowly pour club soda to fill glass.  Mix with a swizzle stick and sip until you're happy!