Posts Tagged ‘make it do’

My sister-in-law Marcie inspired this cheery little project (She wanted to make one for her home).  This January has been so dreary… I think I’m craving a bit of color to brighten up my house.  A Valentine Bunting seemed like the perfect thing.  And it project uses fairly small pieces of fabric and can be made of scraps, making it inexpensive too.

Like most of my favorite projects, this project is very easy and fast.  (This would be a great project for a beginner.)

To make a Valentine Bunting (or any occasion bunting really) you will need:

• 8″ x 10″ squares for each flag
• 1/2 yard of inexpensive muslin for the back of the flags (if you cut carefully you will have left over fabric.)
• 1/4 yard of fabric for binding (or 2″ wide x 88″ piece of ribbon folded if you wish)
• freezer paper
• ruler and rotary cutter or scissors

Here’s how:

To make the template for the flags:

1. On the freezer paper draw an 8″ line, making a mark at the 4″ (half-way point).
2. Measuring at a 90 degree angle from the 4″ mark, measure 9 1/2″.  (It will look like a “T”)
3. Connect the points of the triangle.
4. Cut out the template.  (I used my rotary cutter.)

With the waxy side down to the right side of the fabric, iron the template to your fabric.

Measuring a 1/4″ seam allowance on the sides, cut out the flags.  The top of the flag can be cut right along the template.

Peel off the template and reuse to make the rest of the flags.  I made seven flags for my banner.

Repeat the process for the muslin.  An FYI:  I cut the muslin careful to maximize the fabric.  Leave the fabric folded so you can cut two at once.  Then cut (2) one direction and flip the template and cut (2) the other direction.

Pin right sides together.

Using a 1/4 inch seam stitch together, leaving the top of the flag open.  At the point of the flag, make a single stitch across before turning and stitching up the other side.

Clip the tip.

And I use my handy dandy chop stick to turn my flag right side out.  I carefully used a bamboo skewer to get the tip pointed nicely.  (Careful is the optimal word, if you push too hard with a bamboo skewer, you can poke it right through the fabric.)

Now to make the binding.  Cut (2) 1 3/4″ x 44″ strips.  (2 strips is enough for 7 flags)  Make sure to cut off the selvages.  Stitch the two strips together.  Press the seam apart.

To make my binding I use my Clover Bias 1″ Tape Maker.  Press as it comes out of the tape maker. 

Then fold and press in half.

Line the flags up in a pleasing order.  Because I made 7 flags, my 4th flag was my center flag.  I lined up the center of my 4th flag with the center of my binding.  Slip the flag into the binding and pin into place.  I placed my flags right next to each other.

I finished the ends of my binding by folding them in like shown.  Stitch along the edge of the binding to finish.

That was the easy part.  The hard part is deciding where to hang my flags.  It looks so fun swagged across a window.  I love it pinned under my mantle.  It also looks great on a wall, or over a kitchen table.  My girls want to use it for their upcoming birthday.  They are bright and fun.  If you need a bright spot in the house this Winter, give this easy project a try.

It’s soup season and one of my favorites is Clam Chowder.  There’s only one problem.  It’s not exactly diet friendly.  With as much as whole cube of butter and heavy cream or half and half, most clam chowder recipes are packed with fat and calories.

My version comes from a friend in Connecticut.  And while it isn’t totally devoid of fat and calories (it does have bacon and bacon drippings after all) it is significantly better than any other recipe I’ve ever seen.  The bacon and drippings are flavor, baby, flavor.  As Emeril says, “It’s a pork fat thing.”  This recipe is so good you won’t miss the butter and cream even for a minute.

Sue’s Clam Chowder

• 6 slices of bacon
• 2 Tablespoons reserved bacon drippings
• 2 cups peeled and diced potatoes (may use red potatoes with the skin on)
• 1 cup diced celery
• 1 cup onion
• Salt and pepper to taste
• ½ teaspoon fresh thyme or ¼ teaspoon dried crushed thyme
• 1 bay leaf
• 24 oz. minced clams (reserve liquid)
• ½ cup flour
• 6 cups milk (skim to 2%)

Cook bacon until crisp- chop into small pieces and set aside.  Reserve 2 tablespoons of the bacon drippings in a large stock pot.  Add onion, celery and season with 1 tsp. salt and ½ teaspoon pepper.  Saute until translucent, about 5 minutes.  Add clam juice, potatoes, thyme and bay leaf.  Bring to a boil and reduce to a simmer for 10-15 minutes, or until potatoes are soft.  In a bowl whisk together flour and about ½ cup milk until there are no lumps.

Add flour mixture and remaining milk, bacon, and clams and heat gently until thickened.  Do not boil.  Taste for seasoning and salt and pepper to taste.

Click on over to Tasty Kitchen for the printable recipe.

Start by sauteing the onions and celery in the bacon drippings.  Season with 1 tsp. of salt and 1/2 tsp. pepper.  One thing I want to say about soup recipes:  The measurements are just guidelines.  If you chop up an onion and there is 1 1/4 cups instead of the 1 cup required, I just throw the whole thing in.  If I really like potatoes, add a few more.  The measurement are just guidelines and not hard and fast rules like when baking.

Add the potatoes, thyme, bay leaf, and clam juice.  Bring to a boil and then reduce to a simmer.  Simmer for 10 minutes or until potatoes are soft.

Whisk together 1/2 cup of milk with 1/2 cup of flour until smooth.

Chop up bacon.

Add milk, flour mixture, bacon and clams.  Heat gently until thickened.  Don’t let it come to a boil.  Check for seasoning and add salt and pepper as needed.  It really depends on how salty my bacon is.  A quick word about the milk.  The higher fat milks make for a thicker, creamier soup.  But if your watching what you eat, like me, the skim still tastes great.

And don’t forget some good bread.  Rye or pumpernickel breads are wonderful with clam chowder.  But I will take homemade wheat too.

It’s the perfect warm-you-up meal on a cold day.  Enjoy!