Wednesday, October 22, 2014


If you can't do it right, you shouldn't do it at all.

That's that mantra that my brain runs through on a constant basis. It changes, fairly frequently, what 'right' is. Perfect, for a fluctuating and nebulous version of perfect. Perfect materials, perfect fit, perfect execution. Perfect.

I plan out projects, I write out details. I start (sometimes), and it doesn't look right, feel right and then I ball it up and stick it in the closet for months (years.)

This has to stop. I have to embrace imperfection, live with it, accept it as the learning experience that it is. Enjoy the fruits of my labour even flawed as they are. It's the only way to progress.

And perhaps, just maybe, quit it with being so damn stubborn. :)

Up next, the blue dress from hell gets a remodel. (Blue dress, not previously mentioned, as it wasn't perfect. Well, tough, it gets to live /anyhow/.)

Friday, September 19, 2014

Down the rabbit hole...

Somehow, I end up thinking more about posting than actually posting. Or settling down to do things rather than type here. I really do need to remember that quick little updates are /fine/.

So what have I been up to? I'm glad you asked.

Weaving and knitting and eventing and baking, oh my! With some embroidery and basically an attempt to do ALL THE THINGS, and failing.

There's a loom in my life now.
45" Leclerc Fanny
And looms make cloth.

I went to an event in Toronto (Feast of the Bear) and finally started to feel like I was almost mostly sort of getting the hang of relaxing into the social, not feeling completely overwhelmed with new people and things, and perhaps even enjoying myself. I did a dozen embroidered pincushions for the largesse derby there.

Next up, a sextet of things for the largesse at the barn party, and making some final choices on my QPT. More on that later.

Tuesday, August 5, 2014

Garam Masala

Garam masala is a spice blend that is very commonly used in Indian cooking. Which I'm very fond of, and can't often eat at restaurants because of my severe dairy intolerance. (Ghee practically is its own food group, as it should be, cause it's delicious, but even clarified butter is still butter.)

While you can buy garam masala at the grocery store, it's also the sort of thing that nice to tweak to your own tastes. So after surveying the options elsewhere on the intertubes, this is the combo I tried for my first pass at making my personal blend.

Garam Masala Take 1

In a skillet over medium heat:

2 tbsp cardamom
2 tbsp peppercorns
2 tbsp cloves
1 tbsp fennel seeds
3 small star anise
2" cinnamon stick (broken up a bit)
1 tbsp cumin seeds
1 tbsp mustard seeds

Toast until they start to pop and smell amazing. Pour into spice grinder with 2 bay leaves, grind well. Pour into jar along with 2 tbsp coriander (I have ground, but not whole atm, use what I've got!)

Sunday, August 3, 2014

Chutney Chocolate Cake

I realized that I've a bunch of recipes that were in my dog eared and stained notebook that I will end up losing if I don't put them somewhere else, so I'm going to toss them here. This recipe doesn't do you much good if you don't have a jar of overly sweet apple tomato chutney laying around that you're trying to use up, but I expect any jar of preserves or chutney that you're trying to get rid of might work.

Chutney Chocolate Cake

100g AP flour
100g wheat flour
200g sugar
50g cocoa
1 tsp baking soda
1 tsp salt

Combine dry together in a bowl. In another bowl (often in my house, a large measuring cup)

80g vegetable oil
140g overly sweet tomato apple chutney
3/4 c water
1 tsp vanilla

Mix well and then combine with dry. Pour into a 9" x 9" pan. Bake at 350 for about 30 mins. Dust lightly with powdered sugar to make it look pretty.

Sunday, July 20, 2014

Birthday Bread Pudding

As it's the spouse's birthday, there was his choice of breakfast, Bread Pudding. Starting with an allrecipes version, we ended up with this.

In a 9"x9" pan that's been sprayed with cooking spray:

 8 slices of day-old farmer's bread ripped up in small bits and put in the pan.
2 generous soup spoons (kinda like tablespoons) of vegan marg, melted. Drizzle over the bread.
Sprinkle liberally with raisins.

 Mix together: 4 eggs
2 cups almond milk
1/3 c packed brown sugar
1 tsp vanilla paste
1 T cinnamon (I really like cinnamon. adjust to your own taste)
Whisk it up well, and pour over the bread.

Forget to pre-heat the oven to 350, so let it all soak while the oven heats. Bake for 40 mins or so.