Thursday, March 16, 2017

Over The Rainbow for this apron

I was given a bag of old pillow cases by a woman I go to church with. I thought they would make really cute aprons. I found a pattern online that is free!

I tweaked the bib pieces of this pattern so that I could paint the rainbow on the bottom bib piece. The blue gingham is one of the pillow cases. The white fabric of the lining of the apron and the white clouds is scraps from an old flat sheet (you can see the original hem of the flat sheet sticking out of the bottom of the apron hem). The rainbow is also a piece of the sheet. I cut the pattern piece and sewed the darts, then painted on the rainbow with Jacquard Textile paints. It heat sets with an iron and is permanent and stays soft.  The top bib piece is lightly quilted with a piece of thin flannel in between the layers. 

There are 3 cloud pockets (the original pattern has rounded rectangle pockets with box pleats and I added the 3rd pocket on the waist)

The skirt is 30" wide and there are 29" straps on both ends. 

It took me about 2 hours from start to finish with several breaks in between ironing and sewing to entertain my 20 month old.

I will definitely be making more of these. Check my facebook page if you would like to purchase one from me.

Saturday, February 11, 2017

Never Enough Kale Salad recipe

     I am obsessed with Kale salads. I've made several variations on this and change it a little each time but this time it was so good that I decided to record the recipe and share it with all of my adoring fans.
    I started by cutting up the leafy parts of a few bunches of Kale. It looked like a lot.  Massage the Kale, rinse the Kale, massage it some more. Make it uncomfortable.

    Next, I got some green vegetables: celery, green onion, cucumber, nopalitos, and jalapeno. Throw it randomly around in the bowl like this:

 Then I added some carrots and tomatoes for color. Again, just throw them randomly into the bowl. 

     We had some leftover guacamole that consisted of several avocados, lime juice, tomatoes, cilantro, red onion, and jalapeno.  It was about 2 cups of prepared guacamole.  I just dumped it on top of the bowl of veggies.  Then I sprinkles a very generous amount of this chili lime spice blend that I picked up at Ross. 

     Now, all this time, I had some quinoa cooking in my instapot (rice setting 1 cup quinoa, 1 1/2 cups water).  I took it out and spread it onto a plate and put it in my freezer.  Back at the bowl, I added some sesame seeds, chia seeds, and flax seeds (I realized while typing this up that I forgot Hemp seeds.  I usually put in a lot of hemp seeds but I totally forgot).  You will want a lot of these. Again, randomly thrown into the bowl...

      I also added a good amount of olive oil and the juice of 2 small oranges to the bowl, then took the quinoa out of the freezer and threw it on top.

     It was then that I realized my bowl was not large enough so I dumped everything into my bigger bowl and stirred it up.  At the table, we topped our salad with a helping of Nutritional Yeast for a completely healthy and vegan meal. 

Ingredients List: (all ingredients purchased at either Aldi or from Bountiful Baskets)
Green Onion
Guacamole (avocado, red onion, jalapeno, lime juice, salt)
Chili and Lime spice blend
Chia seeds
Flax seeds
Sesame seeds
Orange juice
Olive oil