On Saturday I was all excited because I was going to go pick up my glasses. I decided to do it later in the day because I was going to be able to do counted cross stitch. My eyes had gotten so weak that trying to do really close work would bring on a migraine. So at last after over a year I was going to be able to stitch again. But... I needed something to stitch onto. So I cut out this handbag and basted on some waste canvas. Then flew off to Walmart to pick up my new glasses. Ooh, I should probably take a pic of those but I do not wish to digress. I attended a baptism at 5:00 then hurried home and plopped down on the couch and stitched up a cute little butterfly. I was very happy. Here is the progression of the handbag.
We don't make mistakes we just change our plans-
Carla Rodio
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Tuesday, February 23, 2010
Monday, February 22, 2010
Last week I finished a new handbag FOR MYSELF. I absolutely love it. It is large and holds lots of accoutrements. I put two zipper pockets of different colors in it. I used different colors so that I could remember which pocket I put my zipper pocket stuff in. I purchased the fabric at the Montreal IKEA when my husband traveled up there last fall. I fussy cut the shell fabric so as to show off as much as possible the gorgeous print.
Sunday, February 7, 2010
Last week we had a RS class on canning cake. It was very easy and we learned a lot. Here is how we did it...
Canned Cake
1 cake mix and it’s ingredients
5 wide mouth pints, lids, rings
Baking sheet
Preheat oven to 350 degrees. Mix cake according to package directions. Measure scant ¾ cup batter into each jar. (buying the jars with oz marked on them is very helpful. ¾ of a cup is 6 oz.) Wipe any drips off of rims. Place jars on baking sheet spacing them far apart. Bake 30-35 minutes until done. While cakes are baking, simmer lids. When cake is done remove from oven and put the lids and rings on. If the top of the cake protrudes slightly above the top of the jar just decapitate it with a spoon; laugh wickedly while you are chopping it off. Will keep on the shelf at least 5 months.
Canned Cake
1 cake mix and it’s ingredients
5 wide mouth pints, lids, rings
Baking sheet
Preheat oven to 350 degrees. Mix cake according to package directions. Measure scant ¾ cup batter into each jar. (buying the jars with oz marked on them is very helpful. ¾ of a cup is 6 oz.) Wipe any drips off of rims. Place jars on baking sheet spacing them far apart. Bake 30-35 minutes until done. While cakes are baking, simmer lids. When cake is done remove from oven and put the lids and rings on. If the top of the cake protrudes slightly above the top of the jar just decapitate it with a spoon; laugh wickedly while you are chopping it off. Will keep on the shelf at least 5 months.
Thursday, February 4, 2010
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