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I have been enjoying the French version of the show, Cousu Main. My inability to speak French did not seem to matter either.

However, blizzard notwithstanding, I did go online and ordered some fabric at Girl Friday’s for tops, leggings, and for a few infinity scarves. I am thinking of trying a bathing suit this spring.

Up here, foothills of the Adirondacks, we avoided the snow when a cold dry arctic blast came through and moved the snow 75 miles east. No sewing though. We are retired and thus only have a small farm so storm preps means hauling hay to areas easily accessible, blanketing any animals that can wear blankets and hauling hot water to the water buckets…[Read more]

Up here, foothills of teh Adirondacks, we avoided teh snow when a cold dry arctic blast came through and moved teh snow 75 miles east. No sweing though. We have a small farm so storm preps means hauling hay to areas easily accessible, blanketing any animals that can wear blankets and hauling hot water to teh water buckets many many times. When…[Read more]

we did not get much (only about 7″), so we used the snow day to get pancakes and go sledding… bad for my sewing but fun for the family!

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]