Sorry for the lack of crafty content around here lately! I’ve been doing a lot of entertaining, which has been lovely, but I’ve had so much fun that I forgot to take pictures! At the moment some wonderful friends are in town from London and I’m having a great time wandering around San Francisco with them. I did manage to do something relatively crafty for them that I haven’t done before- burn a playlist to a disc and make an accompanying jewel case insert
I realise this is something that iTunes just does for you, but it felt crafty! I used to be a crazed mix tape maker in high school and college, churning out themed mixes and collaged tape cases…it has been so long since I made one for someone other than myself I forgot how much fun it is.
And I’m also getting closer to having my little studio organized enough to make spontaneous crafting a bit easier (at the moment I have to paw through piles of things and take everything out to find what I’m looking for). In the midst of organizing I rediscovered this:
It is the loveliest light weight polyester jersey covered in trees that I found at Goodwill months ago. It is 60″ wide and I think I have about three yards of it. Here it is close up:
I’m having a problem I often have when I find a one of a kind fabric that I love– total project paralysis. If I make the wrong thing, that’s it! I can’t get more fabric and try again. But it has been in my stash for months, and seems to be perfect for the fall. Should I make a wrap skirt? A stretchy fall tree dress? What would you do? It definitely wants to be an article of clothing. I’m thinking that since it is rather a large pattern perhaps a skirt is the way to go, as it might be overwhelming in a full-body item. All suggestions are welcome!
Oh! And I picked up a white acorn squash at the market the other day and it turned out so easy and yummy I thought I’d share how I cooked it:
Roasted White Acorn Squash-yum
1 Acorn Squash (white or golden)
1-2 T butter
Salt
Nutmeg
1/4 cup water
Preheat oven to 400
Put water in the bottom of a small baking dish (I used a pyrex dish that exactly fit my two halves of squash). Halve squash lengthwise and scoop out the seeds. Place cut sides down in baking dish. Roast for 40 minutes. Remove from oven, turn right side up and place a pat of butter in the cup of each cut squash, sprinkle with salt and a dash of nutmeg, then return to the oven to roast until the butter is melted and maybe even a little bit golden/brown (maybe 10-15 more mins). Take out of oven, transfer carefully to a serving platter (to make sure the butter stays in the squash cup). Each person gets a half (if you have a squash-loving dinner companion). Once it is on your plate, mash up the middle, getting the rest all buttery, add a little extra salt and eat up! Don’t eat the rind, just the nice soft, buttery insides. I suppose you could use olive oil instead, but really squash is pretty good for you so a little bit of butter isn’t really the end of the world, right? It does leave a bit of a mess in your baking dish, as it carmelizes and sticks in the roasting process, just a little warning. You might use a nonstick baking dish, or cover the bottom of the dish with foil if you don’t want to deal with scrubby clean-up.