Todd Gibson

@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 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]

Ack! It starts Thursday February 5th, who’s going to watch?? You can get the scoop here: http://www.thesewingdirectory.co.uk/news/2015/01/27/sewing-bee-series-3-contestants/

I can’t do it right now, but if folks don’t mind waiting a little bit I’ll start up groups for cooking and for fiber club. Thanks, Todd and Mr Minnesota!

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

Ooh, consider binding the arm holes, it gives a lovely finish.
https://www.flickr.com/photos/motherof5/5222117025/in/set-72157625264559742 (this is a School Photo but you can see what I mean)

Looks like the worst of it never materialized, everybody stay safe!

Looks like the worst of it never materialized, everybody stay safe!

Looks like the worst of it never materialized, everybody stay safe!

Thanks for the link Nicole. I am not going to line the sleeves, so I may go with your option #2. I’m excited to pull out this pattern – one of my favorites!

In general, it’s fine to cut across the grain. The cross grain and length grain (weft and warp) are ALMOST interchangeable in many instances. Cross grain with have more stretch, and length grain is usually stronger and may drape a little better. But if you’re working with cotton and kids clothes, there really won’t be too much of a difference. Just FYI.

The kale was so good! We almost fought over the last morsels.

Last night I also made a pie for tonight and while I was at it – lamb meatballs in tomato sauce to be served with spaghetti tomorrow. Not sure where all that energy for cooking came from (normally I just crash on the sofa after dinner) but it feels very nice to know that I have two…[Read more]