The week's exploits

I'm running wild this week. So many projects I want to start and so many plans I want to make. This is the time known as the upswing. I. Go. Crazy.
I started out by planning a few things to work on this week, napkins and art room curtains. Good, reasonable goal, yes? Cut out the curtains, gotta wait to sew them up as I can no longer do loud projects at work (Boo). Bought the white linen for the eight napkins (White linen napkins! How snotty am I?) and cut them out,

sewed a few by hand, next week I'll finish them and add embroidery. Plenty to do, that's been a lot more than I have accomplished in quite some time.
Mid week however, I find a Craiglist jackpot. A full size mattress, bed springs, headboard/footboard frame all for 25 bucks! WHAT?! Yes please. The deal also optioned a nightstand for another 10 bucks and I picked that up for my cousin. Felt like Hewoman for hauling it all myself.

Today I just couldn't let it sit any longer and I got to work on the head board. Picked up 2 inch high density foam and used the velvet upholstery fabric I had left over from the chair I redid. Attacked it all with a staple gun and voila! A lovely headboard that's a little lumpy, yes, but it'll grow into it's shape.

Finished hanging things in the guest room, tidied it up as best I could with my vacuum being broken and all, and there we have it! My cats haven't left it alone since I put sheets and such on the bed. Of course.
So...I have no idea what to do with myself for the rest of the weekend...stay tuned...we'll find out together.

Weddings and cake

This past week I built a wedding cake. Yup. A whole wedding cake.

Ok, so technically it was not my first wedding cake, but...hell, she won't read this, it was the first cake I really cared about. Ok, I cared about the last wedding cake, but when all you're given to work with is cake mixes...it doesn't make much of an emotional impact. Plus, this cake had to be perfect as it was for one of the most important people in my life. There. Did that make any sense? Most likely not.

 

 I started the day before the wedding, which might have been my first mistake. An extra afternoon might have taken a little of the pressure off, but it also might have messed up the rhythm I had going, not to mention left two days worth of mess for the Bride's dad and step-mom to deal with. So...maybe a problem? Maybe not.
I arrived just before eight in the morning armed with all my gear, including the pans my mom shipped up and the flour I specially ordered.  I had ordered cake flour from www.kingarthurflour.com along with almond extract, because I hate the one brand of cake flour I know all the grocery stores carry.

I used Emeril Lagasse's recipe, found here: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-wedding-cake-recipe/index.html for the sponge cake, replacing the vanilla with almond extract. The recipe calls for making it twice for a three tiered cake, however, I found that the layers were far too thin and was forced to make three batches just for the stacked cakes. Here's where the extra time would've helped, I needed to use those ingredients and that time to make a second layer to the sheet cake. The recipe itself was a fair pain in the tuchus, as every ingredient had to be weighed not measured as usual. It made for a more accurate and regulated batter, but took a great length of time.

The batter was then divided into six bowls and Wilton gel coloring was used, splitting the pots of gel between the four batches I made. I then spooned one color of batter into the pan, then another spoonful of another directly on top of it and so on until all the colors were used. Shake the pan if the batter hasn't spread out to the edges, being careful not to stir the batter up.

The pans I used were a 6 inch, a 8 inch, and a 10 inch. I think a set of 6, 9 and 12 would have looked more dramatic, but hindsight being what it is and all...

Follow instructions on the recipe as to baking and let cool completely on wire racks.

The frosting I found here: http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/#more-519 and it was fantastic. I have never cooked a frosting before and it was far more interesting than the frosting I normally make. And far more buttery. Wow was it buttery. It spread really well and looked very nice.

I then inserted four straws into the bottom two layers and cut them off a scant 1/8th inch above the cake so the next layer had a stable way to sit.
I managed to deliver the cake to the reception hall without any accidents and the next day I assembled the cakes without fuss. I only wish I had a small pot of frosting to touch up the edges.
For decoration I had made little paper poppies but they would've soaked up the butter from the frosting and looked horrible. The bows I bought only worked for the sheet cake. I replaced the paper poppies with some that I had purchased.

I think I'm just rambling now...

Anyway, it fed everyone despite it's diminutive appearance, there was even a great deal left over!
I think it turned out very well, people seemed to like it.
So there we have it! Nine and a half hours to complete and my second foray into wedding cakes seems to be a success.

It's been a long long, long time

I feel it would be boring if I told you all I have been up to while not blogging, so I'll just apologize and get on with the post.
I have not taken advantage of the strawberries like I had hoped. True, I have a week or two left hopefully to get my act together and jam some more, but nothing like I had planned.
I did, however, make some very tasty strawberry and kumquat jam a month ago which I'll share today. I used a three pint cartons of strawberries and a cup and a half of sliced kumquats

I mixed the kumquats and sliced strawberries with 7 cups of sugar and cooked it down for a bit then added a box of pectin (which I normally won't do but I wanted a bright strawberry taste). Next time I will cook it longer as the juice from the kumquats upset the balance between juice and pectin and it's a little too soft and as you can see above, it's a little foamy.

Last night I made a batch of Blackberry and Brown Sugar jam on the fly, due to the fact that a soon to be groom likes to eat it with a spoon and I wanted to get him something special.
The jam is a little harder to quantify, I had a heaping bowl full, maybe...10 cups of berries? 4 cups of brown sugar, 1 cup turbinado sugar and a lemon. I just cooked the berries and sugar down till it sheeted off a spoon and added the lemon juice. It made 3 pints of spectacular jam. My lovely cousin had given me a homemade loaf of bread that day and it has swiftly disappeared along with a half pint of the jam.

Speaking of grooms (see my poor transition there?) I am leaving this Saturday for Minot to go to a wedding! A fantastic wedding too, it's my darling friend's hitchin' to her man and I'm in charge of the cake!
So I will blog about the making of said cake as soon as I get back!
And expect a few blogs on corn canning and tomatoes and hopefully some white peaches in brown sugar!
Love, Me

Finally! I Have Used the Lemons!

We are entering the very short barren period of Chico's farmer's markets, where nothing really interesting grows. Oh there are the basic green onions, little carrots and bags of limpy lettuce, but nothing like it was with citrus season or what it will be with strawberry season. I'm looking forward to strawberry season immensely. I can't wait to make all sorts of things. I'm especially excited to use dry ice to quick freeze whole strawberries. I plan on syrups, jams, jellies and some mixed fruit experiments. Mmmm I can't wait.

This past week I managed to use up all the blood oranges that have been collecting in the fruit bowls. You see, there is this seller at the farmer's market that I always buy from. He had the best mandarins and he always gave me good deals and tossed a few extra in my bag. The problem was, once mandarins were gone, he was selling grapefruit and blood oranges...I was up to my ears in grapefruit so blood oranges it had to be. I don't like blood oranges. They're far too sour for me. They stain my shirts. But I bought them out of loyalty and they have been sitting unloved in the fruit bowls since. But last week I really wanted one more marmalade for my arsenal, so into the pot they went! As usual, I forgot my camera and can't show you the "during" photos but it did turn out pretty and really tasty!

Blood Orange Marmalade

8 cups chopped blood oranges

4 cups sugar

1 chopped lemon

2 cups orange juice

2 packets liquid pectin

Cook oranges, lemon, juice and sugar to boiling then for 15 minutes more. Add pectin and return to boiling. Boil for three minutes then process in a hot water bath for ten minutes.

Later in the week, I finished up the burp cloths for my coworker.

I think they're cute.

Early this week, I FINALLY used those lemons! I bought two more bags of them before they were all out at the farmer's market and even managed to use up the rest of the grapefruit! 

Ha! the zest and pulp settled to the bottom!

I made simple syrup out of both of them. a one:one:one ratio worked well for the lemons, one cup of lemon juice, one cup of sugar, one cup of water and a lot of zest made for a nice syrup that wasn't too cloying or too sour. It will be perfect for sparkling water, making into sorbet, and adding to melon juice for lemonade. The grapefruit syrup, while made a bit thicker with a cup of juice to a half cup of water, should be just as useful.

My plan for the rest of the week is to keep up the momentum, stay positive, and draft some new project ideas. I've got this great fake fur that I'm dying to make into a monster puppet, but we'll have to finish the others first.

Next week's topic: Canning- the Failed Experiments.

The Birds Have Left the Eagle's Nest Unharmed

It has been a boring few weeks while I didn't blog. I apologize, but life overtook my ambition for project making for awhile. What I did do, I think I got some photos of so I'll post 'em as I remember 'em.

the goodies minus the cookies

I finally mailed off the goodies for the craft exchangees! I compiled boxes containing a canned good, at least six different kinds of cookies, and a felted soap "stone". Some boxes also contained fabric crane clips that I photographed earlier.

the felted "stones"shaved and sculpted to look like rocks

I boxed everything up at work one night and pretty much covered the living room with bags of this and that

I think they went over well, I did have plans for purses and lunch bags and bike bags and more but my brain was lurching faster than my body was capable of keeping up with and it would have been July before I sent anything off.









I also worked with the grapefruits my cousin gave me. This was a frustrating endeavor.
I brought all my canning gear into work all ready to crank out at least half a dozen pints of grapefruit segments and I start to work. I get through thirteen of the suckers, cutting off the peel, cutting through the membranes and popping out the flesh and what do I get for those thirteen giant grapefruit?

Two measly pints...sigh...

I curse you grapefruit.

For this upcoming week, despite the fact that I'll be very sleep deprived due to work meetings, I have a lot to get done.

Those beautiful lemons need to be taken care of, a lemon jelly is my new thought for them...

I have yet more grapefruit to deal with, and tonight I'm making Blood Orange Marmalade (pictures soon)

I also have to finish the set of burp cloths for my coworker's baby shower next Saturday, they're going to be adorable...for spit-up cloths. Did I make that joke already? Probably.

Anyway, that's what I've been doing, that's what I plan to do and we'll see where that gets me! More pictures next time I promise.

Citrus... Citrus... Citrus... Cookies

Sometimes it is hard to keep up with this blog. Not that I dislike it, more that I have so much going on, I don't remember it all by Sunday. I do recall a thing or two, I promise.

1/2 cup butter, at room temperature

1 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Read more: http://www.food.com/recipe/su-s-famous-chewy-peanut-butter-cookies-393429#ixzz1FDrljPqr

1/2 cup butter, at room temperature

1 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Read more: http://www.food.com/recipe/su-s-famous-chewy-peanut-butter-cookies-393429#ixzz1FDrljPqr

This week I focused on cookies, like I said I would.

I started on Sunday with a peanut butter cookie, not a bad cookie, not that chewy but nice flavor.

Peanut Butter Cookie

Adapted from Susann Simpson 

1/2 cup butter, room temp
1 cup peanut butter
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt

Cream butter and sugars together, add egg and vanilla. In a separate bowl, mix remaining ingredients together and add to the wet ingredients. Drop by rounded teaspoons onto a parchment lined cookie sheet and press cross marks into cookies with a fork. bake 8 to 10 minutes at 375 degrees.

Monday I made some lovely crispy-chewy chocolate chip oatmeal cookies

Chocolate Chip- Oatmeal Cookie

Adapted from Archie Gubbard

1/2 cup butter

1/2 cup brown sugar 

1/2 cup sugar

1 egg

1 Tbsp water

1 tsp vanilla

3/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup rolled oats

1 cup chocolate chips

Cream butter and sugars, add egg and vanilla. Mix dry ingredients and add to wet ingredients. drop by teaspoon onto a cookie sheet lined with parchment paper and bake 12 minutes at 375 degrees

Tuesday I baked some crispy Meyer lemon and pistachio cookies and they are quite nice.

Meyer Lemon and Pistachio cookie

All mine!  

1 cup butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

2 Tbsp lemon juice

2 tsp lemon zest

2 1/2 cup flour

1 tsp baking soda

1/2 salt

3/4 cup chopped pistachios

Cream butter and sugars, add egg, lemon juice, and zest. Mix dry ingredients and mix with wet ingredients. Shape into rolls and wrap in wax paper and refrigerate for 2 hours. slice an put on parchment covered cookie sheets and bake for 10 minutes at 350 degrees.

Wednesday I baked Martha Stewart's Double Chocolate Coconut Cookies which were nice, but looked like cowpies.

I'll just post the link since I didn't adapt it much

http://www.marthastewart.com/recipe/double-chocolate-coconut-cookies?backto=true

Thursday I finished up with Chocolate Mint Cookies which were chunky and yummy and super chocolatey

Chocolate Mint Cookies

Adapted from Samanissa

• 1 cup cocoa powder
• 1 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped Andes candies
• 1 stick melted (unsalted) butter
• 2 slightly beaten eggs
• 1 tsp peppermint extract

Combine in large bowl dry cocoa powder, flour, sugar, brown sugar, baking soda, baking powder, & salt. Combine and add melted butter, egg and peppermint extract. Stir in chocolate chips. Drop by rounded Tablespoon onto cookie sheet. Bake at 350 for 12-15 minutes

So as you can see, it was a definite cookie week. I also completed the work for the exchanges, I just breathed and simplified everything and I think they will still be appreciated. 

My cousin was given a ton of produce and passed the riches onto me:

Grapefruits! A whole bag of them!

Pecans!

 

 

Lovely Meyer Lemons!

So I have a busy week of trying to figure out what to do with them! I'm thinking candied lemon peel, lemon wedges in syrup, and grapefruit segments in syrup.

Next week I should be able to post the pictures of what I made for the exchanges and hopefully more puppet pictures and some products of all the citrus I received.

Ta for now!

  

A Week of Pictures

I have figured out a bit of what's been holding me back on my craft exchange projects. I have been having ridiculous anxiety about these things and it doesn't make a lot of sense. I want to make these gifts and I like stretching my imagination but I have just been tied up in knots worrying about finishing by the end of the month! I now believe I have set others' expectations of me too high. I doubt people are expecting me to send off handknit sweaters and purses with pockets and zippers and bobbles. I need to dial back my neurosis and go back to the original plan. Small, interesting, and handmade with love. So I'm going back to the drawing board! No elaborate lunch bags that were going to look too feminine anyway, no quilting (as I stink at it), and no working harder on them than I am on my puppets. That's my new rule, my puppets have to come first as they have a lot of problems.
More on puppets later this week but for now here's my week in pictures:

Sewing the mouth onto the puppet

Hands!

Heads and bodies of two more

Hi there!

 

I worked on the puppets this week, finished up a little girl puppet that isn't too fantastic, but is fairly cute and made the bodies of two more. This week I doubt I'll get to them, but next week is for the puppets.

A project in the works (on a sketch)

Finished project: Fabric Crane hair clips

Almond blossoms

Milk! (I don't know why, just felt like taking the picture)

Drank gallons of tea this weekend

I declare this upcoming week Cookie Week! I have to bake a bunch of cookies every once in awhile to cleanse my soul...or something. Anyway, I like baking cookies so I'm planning 5 or 6 different kinds for the week. Should be fun.
I also made bread today. Check out the pics

The autolyse (pre-rise)

First proof/ rise

Second proof

Baking!

Yum. Honey Bran Whole Wheat bread.