Sunday, October 21, 2012

POW WOW quilting

My adventure in quilting has officially begun.  After hoarding the fabrics I had choose for weeks I finally took the big leap and started cutting.  Lucky for me I had some help Elizabeth from dontcallmebetsy was kind enough to give me some guidance and I managed to do pretty well.  I would love to say everything went smoothly after that but in fact it didn't.  I managed to cut up the fabric in the bottom right incorrectly.  Not once, twice, but in fact 3 times!  How is this even possible?!  I will have to go out and snag some more fabric soon because I destroyed the half yard I bought.  
I still have so much to cut but I stopped after the disaster last night.  I think I might wait until I stock up on some supplies to continue.  I need more fabric obviously but I also need a larger mat and a new iron.  
Never fear I am NOT giving up.  This entire process with all the bumps I have hit along the way has been enjoyable.  I really do love working with fabrics and all the details involved really help with my sanity after spending all day at work.  

Oh DUH, if you're interested in the pattern I am working on you can find it HERE!  I wanted to choose a pattern that wasn't too girly since I will be giving this to my dad when it's complete.  I will also be using a grey fabric in the "white" space.  Can't wait to finish and show it off.

Thursday, October 4, 2012

I pretty much eat the same thing for breakfast if I'm cooking for myself.  Those that follow me via instagram can vouch for that.  Here are my main ingredients, I use free range eggs and nitrate/antibiotic free bacon.
The bacon I get is thick sliced, I think one slice is equal to two of the regular commercial grade stuff.  It also renders a lot less fat when cooked.  I completely cook my bacon in a non-stick pan.
While the bacon is cooking I trim up my asparagus and separate my eggs.  I only do that because I do not like yolks, it isn't for any health reason.
When the bacon is done I remove them from the pan and add the asparagus on some green onions to the pan with the bacon fat.  Like I said before the bacon I use doesn't render much, I wouldn't suggest using all the fat that comes off of commercial bacon.  Oh and it's important to note I cook the asparagus in the middle of the pan with the green onions on the outside.  This will keep the green onions from over cooking and burning.
Add a little sea salt and some black pepper.
When the asparagus is done I remove them but leave the green onions.  I add some grape tomatoes and a sprinkle of garlic powder.  I only cook them in the pan for a short time just enough to warm them through.
That's about it.
All there is left to do it eat.