Archive for November, 2009

Moving time!

I’ve been talking the talk, now I’m walking the walk! My website is up and running! I’m planning a big give-away to celebrate, so check here tomorrow for more details:


Subscribers,  if you could please change your reader settings for my new feed:


I would be much obliged! The fun never ends!

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I’m a little distracted this week…I’m trying to get ready for my other big show of the season:

AFC 09 Email Invite But I’m also putting the final touches on the new website with the help of my fantastic web designer, Tara (a.k.a. Scoutie Girl)! 

Here’s hoping all goes well and it launches next week soon, (no jinxing here!) I’ve got a fantastic giveaway planned! WooHoo!

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What’s for supper?

If you’ve been reading here for awhile, you know that my hubby is the chef and the family. When it’s my turn to cook, it’s leftovers or something really simple (cereal anyone?) (Please note, I am a pretty good baker, but should be our main source of eating!) Anyway, Amy from Park City Girl is looking for new things to cook for dinner, so i thought I’d share a recipe for roast chicken that EVEN I can do and not screw up!

Awesome Roast Chicken

One 2 ½ – 3 lb whole chicken

salt & freshly ground black pepper

¼ c fresh herbs (basil, parsley, thyme), finely chopped

olive oil

1 lemon, halved

4 bay leaves

2 sprigs of fresh rosemary

  1. Preheat the oven and a roasting tray to 425o. Wash the chicken inside and out and pat it as dry with paper towels. Rub the cavity with salt. Slide your fingers under the skin over the breast the breast meat. Stuff some of the chopped herbs under this skin. Rub the bird with olive oil and season with salt and pepper. Make slashes (3 or 4 for each side) in the legs and thighs (cut to the bone.) Rub herbs into the slash, over the bird and in the cavity. Place the lemon, bay and rosemary in the cavity. Tie the legs together.
  2. Heat the roast pan (no rack) in the oven. Add some olive oil to the pan. My pan is non-stick so I only use a few tablespoons. Put the chicken, breast side down, in the pan and cook for 5 minutes. Turn the bird on one side and cook for another 5 minutes. Repeat until all sides are browned and the bird is breast side up. Cook for 1 hour or until done..
  3. You can add parboiled small potatoes to the pan to roast in the juices.
  4. Allow the bird to rest before serving.

We’ll roast 3 or 4 at a time, and then have lots of chicken to do other things with (pot pie is one of my favorites). And of course, my hubby makes a stock with the bones,  one of the secrets to his awesome cooking!

I don’t have a picture of roast chicken, but I think this little birdie from my Branch & Bird series will do:


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In the rush to get stuff finished for my big show a couple of weeks ago, I didn’t really get to take nice pix of my Botanical Sketches, and they didn’t even get their own post, which the really do deserve! The motif is one I’ve worked with on my Going Green Totes, Journals, and the Freshly Picked baby outfits, but they were all warm ups for these little art quilts. It was close to 2 years ago when I was inspired to sketchily stitch a sprig of leaves across an asymmetrical color block after seeing the work of Skinny LaMinx (an entire post devoted to how she inspires me is in the pipeline…). I loved it, and stuck it up on my design wall (of course, I should show you a picture of it, but it fell down a few months ago and Stirling ate it…)

Any old who, it ticked away in the back of my mind for awhile, but I wasn’t quite sure how I wanted to construct the quilts, but in the meantime worked on my free motion sketching skills making the bags and journals. When I tried using Peltex in the quilt sandwich in this quilt, I knew I had the construction method I wanted, then it was a matter of finding the time, and Bob’s your Uncle, my Botanical Sketches series:


Here’s a movie of me stitching a Black Eyed Susan. This was one of the movies I had playing all weekend long in my booth. A common question was whether or not I marked on the fabric first – No, I do not. I mean for these to truly be sketches, to show that these are done by hand, with spontaneity.

I’ve finally got them listed in my Etsy shop. Pictures of the whole series are up on Flickr, but here are a few more, cause I love them so:

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Halloween 2009

Boy, did we have fun!

Pumpkins were carved:


Our 1st trick or treater was a really cute Saint Bernard named Maren:

The evil dentist, his assistant and his patient get ready for trick or treating:

The evil dentist then plays trombone at the Redlands Halloween celebration, some folks go all out.

Phew! LONG day! Even more pictures here.

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