I finished Jemima 2-3 weeks ago and am just getting around to posting. The pattern was very easy to work from and I will definitely knit this sweater again. The fit is good and I love the neckline. I used Knit Picks' Andean Silk in cornflower and hyacinth...it's very soft and silky and drapes nicely. Will try to post a better picture later.
Besides working on my web shop site, our main bathroom has been keeping me busy. I didn't get a 'before' picture, but here are a couple right after the wallpaper was removed. It made quite a mess of the walls which all had to be patched before any painting could begin. The two wall lights have been taken down and are being replaced with two antique sconces I found at a yard sale. We are going to put up beaded board wainscoting and are painting the walls in a green Martha Stewart paint.
My hope is to give the room a vintage look befitting the clawfoot tub and pedestal sink. Will post our progress.
Tuesday, February 28, 2006
Friday, February 24, 2006
NEW Firefly Farm Shop
This is a new bag that can be found at the Firefly Farm Shop. It's pathetic to admit, but it has taken me weeks to get my website up and running. My internet time is limited, and I am certainly not a whiz with computer stuff. I still hope to make many improvements to it in time. I'm having lots of fun making these bags and plan to add more on a regular basis. I hope you'll follow the Firefly Farm Shop link and have a look for yourself.
Thursday, February 02, 2006
Patchwork coin purse & artisan breads
This little zippered pouch is a great way to use up lots of my little leftovers. I used some Amy Butler fabrics, some chambray, and some ribbon. The back is the same fabric seen here on the left.
I have been wanting to learn how to make better breads--I love the artisan breads from Panera! So, I've been reading Amy's Bread book, which is really good, and today I started dough for some raisin bread. I've learned quite a few things from her book that I didn't know--
~to improve your results weigh the ingredients,
~temperature is important as a cool rise gives the loaf a moister interior and a chewy texture,
~steam in the oven makes for a great crust,
~autolyse (a rest period for the dough) results in a better dough
The dough is rising now til around noon, then I'll make the loaves and let them rise again. Once baked, I'll let the taste testers at 'em and see what they think.
I have been wanting to learn how to make better breads--I love the artisan breads from Panera! So, I've been reading Amy's Bread book, which is really good, and today I started dough for some raisin bread. I've learned quite a few things from her book that I didn't know--
~to improve your results weigh the ingredients,
~temperature is important as a cool rise gives the loaf a moister interior and a chewy texture,
~steam in the oven makes for a great crust,
~autolyse (a rest period for the dough) results in a better dough
The dough is rising now til around noon, then I'll make the loaves and let them rise again. Once baked, I'll let the taste testers at 'em and see what they think.
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