Balancing!

Between directing a musical and life in general.

15 inches of snow over the last 24 hours so I have two snow days in a row. A rare thing indeed. It's given me time to organize specific aspects of the High School Musical I am directing and a moment to slow down as balancing the rehearsals and show demands with classroom teaching has been especially exhausting. The view off the front porch is indeed beautiful. Gratefully, I have a husband who treasures his snowblower and leaves none of that to me. It is heavy wet snow and I hope the kids who are home from school today are out there building snow forts as it is the perfect snow for that!
I'm directing our School Musical, "The Sound Of Music" that will be presented in 2 weeks. I spent yesterday making some of the "curtain costumes" for the Von Trapp children and Maria's apron.

I used a cheery fabric called Bijoux Swirly Buds Lime from Westminster Fabric. It was tricky picking just the right fabric, but I decided to go bright and colorful and I'm pleased with the choice. I ordered my fabric (since I needed 20 yards) from Fabric.com. I love this fabric source. Great sales and selection. It's one of my standard ordering sources. This fabric is wonderful quality. It has a wonderful sheen and feel to it. I can't wait to see it on stage. Also busy making the head dresses for the children in the wedding scene. Thankfully my horticulturist brother supplied me with tons of flower arranging supplies one Christmas so I have everything I need to make 5 of these cute flower head wreaths.

There is more to be done.  Someday I may return to my sewing room to finish some of my 'pre-musical' projects and I cannot wait.

"Tradewinds" quilt made from Bali Pops Hoffman fabrics

"Tradewinds" using Bali Pops from Hoffman fabrics. Again, a nice and easy quick quilt. 

The Christmas gift to my daughter in Maine.  She just sent me a picture so now I get to post!

Recipe for my Winter Day

Ingredients:

-New placemats

-New coffeemaker

-Fresh batch of cookies

These placemats were finished last weekend. I have been spending days simply cutting up all my scrap fabrics into usable pieces and decided to make these Mini Log Cabin Prairie Placemats from the March/April 2005 issue of Fons & Porter Love of Quilting Magazine. These are my 2nd pair of placemats using this pattern. Love it. All leftover scraps. It's really satisfying to not let them go to waste.
These go pretty quickly once you get all the little pieces cut. 

Last week I was visiting a friend and she had a Keurig coffeemaker. She introduced me to the fun of making any flavor of coffee I so chose and within a minute I have a great cup of coffee and if it wasn't the most fun.  I didn't hesitate for one minute. I went online to Green Mountain Coffee and ordered a coffeemaker of my own. Sure it cost more to buy the pods, but there is no guessing. An unbelievable variety of beverage choices. In it's trial so far I've made an amazing cup of tea, a fabulous cup of hot dark chocolate and of course, coffee. The possibilties are endless. I get up very early in the morning to quilt and I can just make one cup of coffee for me and not worry about having coffee sit in the carafe getting overcooked.  Now I bought this for use in school, but I may not be able to have it leave the premises of my home. 

This coffeemaker is 4 stars in my book. Love it!!!!

With all this excitement and sampling teas and coffees I decided to make one of our favorite cookies. Hermits. This recipe has history. Came from my babysitting days when I was probably 13 and was taking care of children of one of the many families I used to babysit for. I asked the mom for the recipe and I've had it ever since. Probably one of the most repeated cookie recipes in my file.

The cookies are usually shaped in a log for the length of the cookie sheet and baked; then cut into bars when cooled, but today I made them as drop cookies.  Warning: The cookies are slightly addictive.

HERMITS

3/4 cup butter (half shortening if desired)

1 cup sugar

1 egg

1/4 cup molasses

2 Tablespoons milk

2 1/2 cups flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/2 tsp. mace

1/2 cup raisins

1/2 cup coarsely chopped walnuts (I simply break them, large chunks are desirable for this cookie)

Mix butter, sugar and eggs thoroughly. Add molasses and milk. Stir in dry ingredients. Stir in raisins and walnuts. On parchment lined baking sheet, shape dough into 2 or 3 long rolls on 2- 3 baking sheets. Shape dough with knife so dough is spread to about 2 inches wide and 1/2" high. Bake at 375 degrees fro 9-10 minutes. The edges will be browned, but the center may appear uncooked, but remove and sprinkle immediately with granulated sugar. Let cool completely on cookie sheet before cutting (Really!) The cookies continue to cook as they stand. When cool, cut into 2" rectangular bars. 

(May make as drop cookies, drop by small spoonfuls and flatten slightly; bake for 8-9 minutes). These cookies will have a very moist interior.

More finished projects.

I've been saving my recipes little by little on Epicurious Tastebook site for some time. When they sent me a $10.00 off enticement I went ahead and gave it a try. It just came in the mail today and it's a cool, cool thing.

I have my time tested recipes in it. The ones I turn to time and again so it makes it pretty special, Also, I have credit for about 30 more pages so I can add them as I like. Hey, it's fun and pretty classy looking, too. I especially like how you can spend months (or as long as you like) designing your book. This would make a great gift for someone. I keep thinking wedding shower or baby shower. Have everyone submit a recipe and voile'....a very useful and meaningful memory book. You can add your own pictures to each recipe....another nice feature.

I just finished a nice little candle mat from one of my frequently visited quilting sites: This-n-That Fabrics.  They have lots of clever free patterns for your enjoyment. One of the free patterns was this Christmas candlemat.  I just finished making it with some leftover scrap fabrics from holiday projects. It's a sweet little thing. I'm so much more inspired to make Christmas projects immediately following the season. Probably because I have the time and the inspiration is staring me in the face. Once the tree comes down and all the decorations around the house, the holiday projects will likely follow suit.

I'm truly looking forward to the time spent in my sewing room this year AND with my knitting needles in my hands. It's back to school on Monday and I have a musical to direct that will keep me busy throughout the winter until March. I'm sure I'll have tons of projects queued up and waiting by that time.

The Day after....thinking something healthy, like Carrot Soup and while I'm at it, more ornaments.

I swear this soup has restorative qualities. Around 10:00 a.m this morning as I was busy working in my sewing room I knew I needed to make this soup again. It's probably the 4th time I've made it since early October. I've already sampled a couple of spoonfuls and already I'm feeling back to my old self after imbibing in too much rich food and spirits on Christmas Eve and Day.

Don't be taken back by the addition of the crushed pineapple in the recipe. Somehow it elevates the soup to a new level, hardly indistinguishable and is a perfect balance with the ginger and curry. This recipe is from one of my favorite recipe books

"Soup Makes The Meal" by Ken Haedrich. I've tried numerous recipes from this book and have enjoyed them all. It's one of those recipe books that doesn't sit on my shelf. 

Curried Carrot and Pineapple Soup

2 Tbsp. butter or olive oil

1 large onion, chopped
1 tbsp curry powder
1 tsp. ginger

5 large carrots

1 large potato, peeled and diced

1 bay leaf

4 1/2 cups chicken stock

1/2 tsp salt
1-8 oz can crushed pineapple

Melt butter in large saucepan over med. heat and add onion. Cook until softened for 8 -9 min. Add curry powder and ginger and cook stirring for 30 sec. Add stock, carrots, bay leaf , potato and salt. Bring to boil then reduce heat heat to mod. low. Cover tightly and simmer until carrots are very tender......about 20 min.Transfer solids to a food processor or blender (remove bay leaf) adding a ladleful or two of the broth. Add the pineapple then process the solids to a smooth puree. Stir the puree back into the soup. Reheat and enjoy.

While I was in the Christmas spirit. I dove into my Christmas fabric this morning and put my energies into making a couple more of the quilted ornaments. I can't get into making these during the year, but always seem to find the motivation now for next year. I may give these away as gifts next year...sort of like buying the after Christmas sales and saving them for gifts next year. I LOVE doing that. Well the pattern is such a great way to use up bits and pieces of fabric and ribbon.

In fact, the ball that has satin ribbon in the center is from the package my mother-in-law gave me. It was a bathrobe with red satin ribbon around it from Macy's AND the box was also wrapped in white satin ribbon. In fact as I was opening the gift, I saw the ribbon and thought, " I can't wait to use this for some craft or sewing project. Well, they didn't go to waste. They now adorn the center of the green and red ornament. I cut them into squares equal to the width of the ribbon. 

I took the time to put sew on little glass beads on and it's a pretty special little ornament with some significance. Perhaps I will keep that one...I guess it will be my 2009 ornament. Not only that, my mother-in-law hit the "ball outta the park" with the bathrobe. I love it and finally I can toss out my tattered and thread bare 11 year old bathrobe. I'll have to relay the great pleasure I obtained from both gifts. (The ribbon AND the bathrobe)

Motherly influence. Her gift is my gift.

I have to brag. My mother makes the most amazing hooked rugs. She inherited the skill from her mother and a couple of my siblings are carrying the tradition, somewhat. Her entire house has beautiful scatter rugs of every design and her wall hangings are equally as beautiful. She buys designs but also creates her own. She dyes all of her wool. I never caught the rug hooking bug, but I did try it for a while. Probably best I not take on another fiber art at the moment.

This most recent rug took our breath away. She made it as a Christmas present for my brother and his wife.

What a cheery rug! What is so amazing is my mom is 81 years old and has very disfigured hands from rheumatoid arthritis: she still perseveres in making these rugs, only not as fast. She managed to place hook a small picture of Deep Spring Farm in the background of the rug.

This my brother and his friend....but notice the wall hanging on the wall. That is another one of my mother's hooked rugs. It's a Currier and Ives winter picture ~ but hooked in wool. It is gorgeous.

And here is another brother ~ (the recipient of the rooster rug; lucky guy!)  But on the wall, (graced and partially hidden by the silly sofa pillows), is another wonderful hooked rug wall hanging Of geese and the moon.

Anyhow, these are just a couple of dozens and dozens she has made over the years.

Here is the artist. My mom, Joan Keefe.

 Kudos to you and your vast talents, Mom and thanks for letting me play with cloth and yarn and glue and thread and needles of all shapes and sizes.

Making up for a busy weekend. My favorite: White Chocolate Spice Cookies.

• Well, if there was one quintessential Christmas (or anytime) cookie; this has to be it.  The mother of two of my piano students makes these for every piano recital in June. She kindly shared the recipe with me so I can make it a staple at our holiday table. Today, after a long day of teaching the very excited little ones at school, I came home and decompressed by making my favorite cookie! 
• Wait until you taste the perfect spice to these cookies. It is delectable and can you detect the secret ingredient? The perfect balance of spice, sweet, heat and creaminess. 
• WHITE CHOCOLATE SPICE COOKIES
• 2  cups  all-purpose flour
• 2/3  cup  firmly packed brown sugar
• 1  teaspoon  ground ginger
• 3/4  teaspoon  fresh-ground pepper
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  unsweetened cocoa powder
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 1/8  teaspoon  salt
• 1  cup  (1/2 lb.) unsalted butter, at room temperature, cut into 1/2-inch slices
• 1  teaspoon  vanilla
• 1  teaspoon  grated lemon peel
• 8 ounces  white chocolate, finely chopped
• 2  tablespoons  vegetable shortening

Preparation

1. In a food processor or bowl, whirl or stir flour, sugar, ginger, pepper, baking soda, cocoa powder, cinnamon, allspice, and salt to blend. Add butter; pulse or cut in with a pastry blender until mixture resembles coarse meal.

2. In a small bowl, mix vanilla, lemon peel, and 1 tablespoon water. Add to food processor or bowl; whirl or stir until dough forms a ball.

3. Divide dough in half. Roll out each portion between sheets of waxed paper or cooking parchment to about 1/4 inch thick. Stack and chill rolled dough until firm, about 45 minutes (or freeze about 25 minutes).

4. Cut out cookies with a floured 1 1/2-inch round cutter. Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

5. Bake cookies in a 325° oven until pale brown, about 15 minutes. Transfer to racks to cool completely.

6. Place white chocolate and shortening in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water). Remove from heat and stir occasionally until chocolate is melted and mixture is smooth.

7. Dip each cookie halfway into white chocolate mixture, then place on a baking sheet lined with waxed paper. Drizzle undipped half of cookie with more white chocolate mixture, if desired. Chill just until glaze is set, about 15 minutes.

I place the cookies outside on our cold winter porch. They chill quickly that way.  Also, the mother who makes these for recitals rolls the cookie dough into a 1 1/2 log and wraps with Saran wrap. Chills and slices into thin slices, like a refrigerator cookie. There is no waste this way and faster, too. She also suggests using white chocolate melting discs as white chocolate can be very temperamental. I'm with her on both of these recipe adaptations. The smaller the cookie, the better. I guess I just like my cookies small. Less caloric guilt.