Tuesday, March 31, 2009

Rosseau Bandeau Bikini Knitting

Playing in the stacks at the library recently, I found a copy of Twelve Months of Knitting: 36 Projects to Knit Your Way Through the Year and checked it out to give the Rosseau Bandeau Bikini a try. I started the project last Friday and finished yesterday afternoon.

Source: Amazon.com

As recommended in the book, I used Butterfly Super 10 100% mercerized cotton yarn (made in Greece) ordered online via Paradise Fibers. The Rosseau Bandeau requires one skein each of three colors (photo of yarn shown in yesterday’s post):

  • Main Color: Coral (#3411)
  • Color A: Cameo (#3452)
  • Color B: Cornsilk (#3525)

© June Scroggin, All Rights Reserved

Monday, March 30, 2009

Yarn Cores Tutorial

After winding yarn, an empty toilet paper roll inserted into the core keeps the ball from collapsing and getting tangled. This is especially true when using Louet Euroflax Original as the linen yarn softens with use.

Over the weekend I was winding new yarn and realized I was out of the all-important toilet paper tubes. I was contemplating the demise of three new rolls when my husband suggested making replacements out of a length of dowel. “Brilliant idea,” I pronounced and set to work making a set of what I’m calling Yarn Cores.

It took only 20 minutes to do this project, including getting out tools and then putting them away again, as well as sweeping up after.

Yarn Cores Tutorial

© June Scroggin, All Rights Reserved


  • 1¼-inch diameter dowel rod (I used a 3-foot piece to get 6 Yarn Cores)
  • Saber saw or some other wood-cutting tool
  • Electric sander (or a piece of sandpaper for sanding by hand)
  • Vise clamp
  • Safety goggles (so stuff doesn’t zap your eyeballs)
  • Filter mask (so you don’t inhale all the resulting dust)
  • Pencil
  • Clean cloth

Step 1: Mark 6-inch sections on your length of dowel.

Step 2: Using a saw of some sort (I used a saber saw), cut out your pieces.

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Step 3: Now sand the edges (by hand or an electric sander) to smooth and round-off the edges. Run your hand over the entire piece to ensure there aren’t any splinters or rough areas to snag your yarn. If you feel anything, sand some more.

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Step 4: Take a clean cloth and wipe your new Yarn Cores clean. You can decorate them by painting or maybe doing a decoupage technique with lovely paper but, essentially, they’re ready for use.

Step 5: After winding your yarn, insert your finished Yarn Core into the ball of yarn by holding it against the ball winder center piece and sliding the yarn onto the Yarn Core.

Whether plain or fancied up, Yarn Cores serve a practical purpose and are reusable. If you prefer a PDF version of this tutorial, click

Happy Knitting!

Friday, March 27, 2009

Daring Bakers March Challenge: Lasagne of Emilia-Romagna

It’s Daring Bakers time again—if you’d like to join our adventures at The Daring Kitchen, read all about it here.

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

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Handmade spinach egg pasta was a main part of this challenge. Football coaches ought to incorporate handmade pasta as part of their training program—it was quite a workout for my arms as I did not use a pasta machine.

© June Scroggin, All Rights Reserved

The numerous instructions for the lasagna were intimidating at first, but everything involved was relatively easy (well, the pasta recipe is easy if not the physical aspect) even though time consuming. I learned a lot in the process which is the whole point of my having joined the group.

While we enjoyed a small batch of this challenge’s end results at my house, I actually made it for a neighboring family who needs a little love and care right now. At the end of Divine Secrets of the Ya-Ya Sisterhood, Sidalee asks, “What good manners can we show as we welcome ourselves and others into our hearts?" A gift of food is one of my answers.

Serves 8 to 10 as a first course, 6 to 8 as a main dish
Preparation Time: 15 minutes to assemble and 40 minutes cooking time

  • 10 quarts (9 litres) salted water
  • 1 recipe Spinach Pasta cut for lasagne (recipe #1 as follows)
  • 1 recipe Bechamel Sauce (recipe #2 as follows)
  • 1 recipe Country Style Ragu (recipe #3 as follows)
  • 1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Working Ahead

The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients

Have all the sauces, re-warmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta

Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne

Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne

Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
  • 2 jumbo eggs (2 ounces/60g or more)
  • 10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
  • 3 & 1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)


  • A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
  • A pastry scraper and a small wooden spoon for blending the dough.
  • A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
  • Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
  • A sharp chef’s knife for cutting pasta sheets.
  • Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the Dough

Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.


With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning

If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colors. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible.

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Béchamel

Preparation Time: 15 minutes

  • 4 tablespoons (2 ounces/60g) unsalted butter
  • 4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
  • 2 & 2/3 cups (approx 570ml) milk
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu (Ragu alla Contadina)

Preparation Time: Ingredient preparation time 30 minutes and cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta). The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu before using it.

  • 3 tablespoons extra virgin olive oil (45 mL)
  • 2 ounces/60g pancetta, finely chopped
  • 1 medium onion, minced
  • 1 medium stalk celery with leaves, minced
  • 1 small carrot, minced
  • 4 ounces/125g boneless veal shoulder or round
  • 4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
  • 8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
  • 1 ounce/30g thinly sliced Prosciutto di Parma
  • 2/3 cup (5 ounces/160ml) dry red wine
  • 1 & 1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
  • 2 cups (16 ounces/500ml) milk
  • 3 canned plum tomatoes, drained
  • Salt and freshly ground black pepper to taste

The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu before using it.

Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering

Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Thursday, March 26, 2009

High School Memories

Since my dad was in the U.S. Army, we traveled a lot. Being a military brat meant I attended a heck of a lot of schools in my lifetime.

Kubasaki High School (KHS) in Okinawa was my favorite school. I was a junior and senior during my years there. Attending a DOD school was fabulous in my opinion. In addition to excellent classes and teachers, we had awesome opportunities in terms of clubs and activities.

Although I don’t think high schools do such things today, “back in the day” we had sororities at KHS. Membership was by invitation only through some secret kind of voting and selection system which remains a mystery to me today. After you pass that process, you had to endure Hell Week which was exactly that. Hell Week had its secret rites I shan’t share as I’m most excellent with keeping secrets.

© June Scroggin, All Rights Reserved

My sorority was Sigma Alpha Gamma, a wonderful group of girls. I made this simple cross-stitch project a great many years ago as a remembrance. The only negative side of Sigma Alpha Gamma was that it was a tad too easy to call it “SAG”, maybe appropriate at my age now but not then.

When cleaning the bookshelves yesterday, I took a small detour into my memories by reading the notes classmates inscribed in my KHS yearbook. One mentioned our home economics class and said I was “a good sewer.” Gosh, I don’t even remember that class, but I do remember the boy I had a crush on during my time at KHS. I guess the heart was much more important to me at the time than sewing projects.

Wednesday, March 25, 2009

Spring Cleaning

Today is Day 2 of my three-day Spring Cleaning project. Normally I do it much earlier in the month but life had a different plan this year. Yesterday, Day 1, was for tidying, laundry, returning library books, and general preparations for today’s heavy-duty cleaning.

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Window cleaning has been underway since 7:30 a.m., inside and out. I’m taking a small break and then scrubbing the entire house comes next. The carpets are the last thing I do and that’s for Day 3 of my annual cleaning for springtime which also includes pressure-cleaning the driveway and walkways. Everything is repeated in the fall, so this is a twice-a-year event.

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You can get a copy of all the natural cleaning recipes I use here and read about them on my post here.

When done, my reward will be a happy clean house as well as free time for reading your blogs and pursuing some of my crafty projects.

Tuesday, March 24, 2009

Simply Breathe

After my post about trying to knit lace and how I felt in conjunction with my husband’s emergency hospitalization, many of you left heart-warming comments of encouragement about our crisis. You also shared lovely ideas about my imperfect lace effort. I took your words to heart and made something to remind me.

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I framed the flawed bit of attempted lace and added letters from the scrapbook section at Jo-Ann’s that simply spell breathe. On the back of the frame is an envelope containing the post I wrote as well as the touching comments you left for us. Thank you!

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And I did indeed conquer the lace knitting project. Starting over, I was finally able to successfully knit the pieces I wanted for embellishing towels. One of these days I’ll actually make some for pillowcases as that is what the lace was designed to adorn.


Monday, March 23, 2009

David Bow Tie Sew Along

Have you ever sewn a bow tie before? Neither had I until an opportunity presented itself to help the American Cancer Society. Their Pink and Black Tie Gala, scheduled for May 7 in Brooklyn, NY, will auction bow ties to raise funds for patient services, national research, education, and advocacy initiatives.

BurdaStyle is donating 150 bow ties to the auction. Nikkishell is hosting a sew-along to make the bow ties a reality. The rules are that the fabrics must have pink and black in them. I checked with Nikki who said it’s perfectly fine to include other colors.

© June Scroggin, All Rights Reserved

This bow tie is my contribution to the auction. We didn’t tie this properly, just left it loose so you could get some idea of the end result.

© June Scroggin, All Rights Reserved

In retrospect, I would not have used this type fabric as it’s really a bit too thick for a bow tie. It was challenging finding fabric in Tucson incorporating pink and black and was silk, taffeta, or satin. It took three tries to get this bow tie made as the fabric frays horribly when stitched on the sewing machine. I ended up hand-sewing the whole thing.

Cancer affects all of us, either directly or indirectly. It accounts for 1-in-4 deaths in the U.S. alone, and 1.5 million new cases will be diagnosed this year.


Friday, March 20, 2009

Blessings Friday: Garden of Hope

As it’s officially springtime, my thoughts have turned to gardening. Starting my mornings amongst the earthy smell of dirt and the vision of green tendrils shooting for the sky are lovely ways to start my day. In my tiny garden plot, seedlings are growing—a promise of small harvests ahead.

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I’m putting my garden to special use this year and have planted tomatoes, green peppers, cucumbers, zucchini, strawberries, garlic, some herbs and other assorted goodies.

© June Scroggin, All Rights Reserved

Whatever thrives will be donated to my local food bank, a project I discovered via SusieJ.

It’s heartbreaking to imagine children starving. Since I have enough blessings in my life, I’m hoping something wonderful will grow that will help some mother’s hungry children. I’m calling the tiny bit of growing space we have my Garden of Hope.

Thursday, March 19, 2009

The Nature of Glass

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My husband insisted I needed a fun outing yesterday, so he conspired with my sister to have me whisked away to Phoenix yesterday morning to see Dale Chihuly’s exhibit at the Phoenix Desert Botanical Gardens.

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This particular exhibit is entitled Chihuly: Day and Night. The glass creations are literally planted in with the garden’s landscapes. While we visited during the day, it’s apparently an extraordinary vision at night with special lighting.

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I’ve seen Chihuly’s Fiori di Como exhibit at the Bellagio Hotel and Casino in Las Vegas. I’m blessed in that he was the commencement speaker when I received my master’s degree years ago. His speech was wonderfully inspiring and fits my creative leanings.

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As soon as my husband is fully recovered, we’re going to Phoenix with my sister and her husband so the men can also enjoy it. The plan is to experience this in the day, have dinner at their restaurant, and extend our visit into the evening to fully enjoy the total impact.

© June Scroggin, All Rights Reserved

Wednesday, March 18, 2009

Painted Ladies

We’ve been raising Painted Ladies at our house over the last couple of weeks. We’re talking about a butterfly species, NOT procuresses of the evening.

A few weeks ago we bought Painted Lady butterfly eggs while visiting Butterfly Magic at the Tucson Botanical Garden.

© Dub Scroggin, All Rights Reserved

The eggs became caterpillars which we kept in a jar with tiny holes at the top for air. They crawled around for awhile, spinning silk here and there to hide in during the day, leaving little caterpillar poops (it doesn’t bear thinking about too much). Finally they attached themselves to the paper lining on the jar lid and each transformed into a pupa (chrysalid).

© Dub Scroggin, All Rights Reserved

I ordered a butterfly cabana from Insect Lore (you can get live caterpillars from them, too) to prepare the nursery which, at my age, consists only of something on par with a Barbie doll-sized tent. When the chrysalids hardened, the instructions said to pin the paper jar lid to the side of the cabana. And our anxious wait began to see the next stage of this amazing metamorphosis.

© Dub Scroggin, All Rights Reserved

The final miraculous transformation began this past Saturday with the emergence of the first beautiful butterfly. The second appeared on Sunday, and the final one Monday.

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Our three Painted Lady butterflies were healthy and stable yesterday, so we decided St. Patrick’s Day would be their introduction into the wild world outside.

© Dub Scroggin, All Rights Reserved

We released them next to our Tombstone Roses which are in full bloom along our fence.

Junie Moon: Ah, Dub Honey, our babies have flown away.

Husband: Don’t worry, June Honey, they’re just off to college.

Tuesday, March 17, 2009

Happy St. Patrick’s Day

Ah, St. Patrick’s Day—spring is really here in Tucson and we count ourselves quite lucky to have such glorious weather.

It’s going to be a quiet day at our house. As my husband is still convalescing, he’ll play on the computer. As for me, I’ll finish some sewing projects and start tonight’s supper. Pat of Mille Fiori Favoriti shared her Crock Pot Guinness Beef Stew recipe yesterday. I’m giving it a try today. Thank you, Pat!

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In the meantime, I’m playing with table settings. I know I’ll use the St. Pat’s napkins I made last year and my onyx plates, but still have to decide on everything else. At the last minute, I’ll cut flowers from my backyard to add to our table.

Monday, March 16, 2009

Linen Heart Sachet Tutorial

The contrast of rough linen and the delicate lace-like design of a fancy heart appeals to me. I think it’s the marriage of down-to-earth practicality with the romantic side of my nature.

Over the weekend I made a linen heart sachet using a free copy of a cross-stitch chart, Coeur Romantique, designed by Isabelle Mazabraud Reflets de Soie. I’ve saved this project since 2003 and don’t think she offers it anymore as I can’t find it on her site for you.

© June Scroggin, All Rights Reserved

I used 18-count linen and stitched one thread over one thread. The finished piece is 7-inches across, a good-size heart I stuffed with aromatic lavender. It can be hung in my closet, placed on a shelf with our linens, decorate a doorknob, or used in other ways.

While the cross-stitch design isn’t mine, I can share with you how to make a heart of your very own. You can use any design you like, embroidery, cross-stitch, or even a piece of patchwork. The following tutorial is also available in PDF version or in my sidebar.

Linen Heart Sachet Tutorial


  • 2 pieces 18-count linen (or other fabric), each piece at least 9½-inch square. You’ll stitch your chosen design on one fabric piece. Note: my finished cross-stitch design is 4x3¼ inches.
  • Heart template (I’ve made a PDF template for you here)
  • Water-soluble marking pen
  • Silk or satin ribbon, 6-inches in length
  • Thread to match linen
  • Lavender

  1. Centering the linen, complete your chosen needlework design on one piece of the linen.
  2. Using a lightbox, window, or other light source, center the heart template on the back of the fabric with your finished design (the light source helps you see the design through the back of the linen). Using a water-soluble pen, trace around edge of the heart pattern.
  3. Place the two fabrics right-sides together, pin in place, leaving space in the top of the heart for the ribbon hanger.
  4. Fold your ribbon in half. Place it in inside the top center of the heart so that the ribbon ends extend past the top center (the ribbon itself should point towards the design area). Pin in place. You will secure the ribbon in the next step.
  5. Stitch around the tracing line you marked, leaving a 3-inch opening on the lower side of the heart, near but not on the point. Trim the excess fabric away and notch the curves of the heart, including the top of the heart where the ribbon is attached. Turn right-side out.
  6. Fill your heart with lavender. Pin opening in place. Slip-stitch closed.

Sunday, March 15, 2009

It Doesn't Block Traffic by The Valiant Little Tailor

One of my many childhood dreams involved my singing brilliantly with a group of talented musicians. When visiting my grandparents on their farm in North Carolina, I used to stand under their apple tree and sing my little heart out. I concede my exuberant singing was probably not a good thing for the tree as those were the sourest apples ever.

Thanks to Kristie and Shenry, a super fun meme gives me my dream, albeit in a ‘roundabout way which doesn’t involve actual sharing of non-singing skills but allows the illusion I’ve done so.

Photo Source:
Wink, who states, “All my public photos are free for personal use. Creative Commons license.” My husband cropped the photo to emulate a real CD cover and I added the text.

My very own musical group has produced its first album— It Doesn't Block Traffic by The Valiant Little Tailor. I’m so proud. Isn’t it lovely to be certifiable? One may easily imagine a world all one’s very own.

Want an album of your very own? Here’s how:

  1. Go to “Wikipedia.” Hit “random” or click here. The first random Wikipedia article you get is the name of your band.
  2. Go to “Random quotations” or click here. The last four or five words of the very last quote of the page is the title of your first album.
  3. Go to Flickr and click on “explore the last seven days” or click here. Third picture, no matter what it is, will be your album cover.
  4. Use Photoshop, the gimp or similar to put it all together.
  5. Post it to your blog with this text in the “caption” and TAG the friends you want to join in. (Junie Moon Note: I won’t be tagging anyone as most everyone knows my feelings about tagging.)
Please let me know if you try this fun meme; I’d love to see your results.