Tuesday, February 15, 2011


Jill's simple "Sewing for Me" post on Homemade by Jill made me realize how long it had been since I sewed/made something for myself, so I made this hat using the Berroco Phannie pattern:

I also wanted to create a Spring Beanie to list in the shop. Spring inspiration - bumblebees! Here's my interpretation of nature's fat little friend:

Bluebee Beret

Wednesday, February 9, 2011

Chicken Fried Chicken

Now anyone who knows me knows I love me some Fried Chicken. So much so that it was present at my wedding reception and the sweet sweet balm to the stress of student teaching while pregnant with Ellie (Thank you, Popeye's on University Ave.)

Chicken nuggets get a bad rap because, well, they're usually nasty. This is my version that tends to get half eaten by Noelle and D even before it makes it to the dinner table. When it comes to Fried Chicken, manners just don't have a place in our house.

Chicken Nuggets/Tenders

2 large chicken breasts (about 1 - 1.5 lbs of chicken)
3 tbls. sweet potato starch
1 egg
1.5 cups panko bread flakes
1/2 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons (or more, if you like) toasted sesame seeds

Brine: 3 tbls. salt/2 cups water I find the best way to dissolve is to put in a tightly sealed container and shake

Prepare Brine and brine for at least half an hour, but not more than an hour.

Pat chicken breasts as dry as possible, then slice thinly into tenders or pound the chicken flat and cut into strips.

Place chicken in a bowl, crack the egg into the bowl, then spoon the starch in. Mix well with your hands until the chicken appears evenly coated with the mixture (gets pretty goopy, but it's worth it).

Heat canola oil in a large frying pan. When it's ready, coat the battered chicken with bread crumbs lightly (resist the urge to load up on breadcrumbs - it will not fry well) and pan-fry about 11/2 minutes on each side, depending on the thickness of the tenders.

Drain on a rack with paper towelling underneath to retain crispness.

Serve with a mixture of "special sauce" (equal parts ketchup and mustard - haha!).

This recipe is versatile - you can make it "Eye-tal-yun" by adding basil and Parmesan, French by adding herbes de Provence, you get the picture.


Tuesday, February 8, 2011

Robins and Roses

The Cherie hat came about simply because the winter seems to be dragging on and I needed a pick-me up. Hence, the bright poppy colors that just say, Hello, Spring! I named for my littlest Valentine, my sweet cherie Ellie.

Jeff Buckley's version of "Lilac Wine" is often at the top of my mind's playlist along with much of the Grace album. So I made a hat using those colors and Noelle just hammed it up once again. I love this kid.

One pattern, two very different feels, two very different bebes...a whole lot of LOVE.

Check out these new additions to the shop and also visit us on my new Facebook Page!

Tuesday, February 1, 2011

Persimmon Blossom

When I saw the orange and turquoise Fleur d' Orange dress by Katy of the blog No Big Dill that was inspired by The Sartorialist I thought it was a match made in heaven. Katy's blog is not only a great read because of the beautiful sewing and crafts, but also because of the fierce love for her family that is reflected in her words.
I was inspired in turn to make something in orange and blue...this is the result:

Persimmon Blossom now available in the Shop
The cotton yarn colors are persimmon and seaspray.
The butterfly jumper is a simple pattern from One Yard Wonders which was the first sewing book I ever bought. The vintage buttons are non-functional and I crossed the straps in the back to accommodate Noelle's body. I just love the whimsy of the whole look, and my little boogie monster certainly got into this photo session as you can see!