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July 07, 2009

How to Make Your Own Shower Curtains

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See this bolt of fabric?  I bought it 3 years ago to make a shower curtain for the children's bathroom.  I'm the Queen of Procrastination.  It's one of my personality defects.  But today, I got off my tuff and decided to do something about it.  So, I set up my sewing table and pulled out my sewing machine and set up shop in our sunroom.



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Then I do what all mother's with teenage daughter's do - I called her over to help.  Big Bear finished the drywall patch where the shower rod had pulled out of the wall and I thought this was a good opportunity to get down to making that shower curtain.  Sarah is great at measuring and that is the first thing you have to do - measure the height from the top of the shower to the floor.



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And the width of the shower.



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Make sure you have a pencil and paper handy to take notes.



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Pull out all your goodies - bobbins, thread, scissors, pins, transparent rulers, rotary mats and rotary cutters.



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Now that you're all ready to start making your curtain, you want to measure your fabric.  I had purchased a bolt of 60" fabric and purchased enough material to make 2 curtains for the same shower.  I measured for the length of the first curtain with additional fabric measurement for the hem and the seams.  Then I snipped the fabric with scissors where I needed to cut it and ripped it in half.  That was easy.



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I don't like frayed edges, so I folded the fabric, placed it along a line and cut off 1/8 inch.  I did this on all the frayed edges so that I was working with fabric that had a nice, clean straight edge.



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I have company.  "Hannah, you are such a cutie pie."



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Next, you want to press your seams.  I never sew a seam that I have not prepared first by pressing it flat and pinning it in place.  Here, I am pressing up the side seams about 1/2 inch.  Pay no attention to the fact that I am wearing one of Big Bear's t-shirts around the house. That is just how I hang out sometimes. Comfortable is the only way I like to be, especially around the house.  



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After you have pressed the first seam, go back to the start of that seam and fold it over one more time, pressing as you go along.  Be careful not to burn your fingers.



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After you have pressed your side seams, you will want to straight-stitch along the outer edge, about 1/16 inch inside the fold.



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I like a double-stitching.  It makes a nice clean edge.  So, I stitch 1/16 from the outer edge and the inner edge of the folds of the seam.



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On the top edge, I have folded and pressed a 1/2 inch seam, then I am folding it again, but this time, I am measuring 5 inches.  



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You don't have to have this much of a hem across the top, but you'll see what I am making shortly and you'll understand why I did it this way.  I am measuring the seam with my transparent ruler and pressing and placing pins in the fold for easier sewing.



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Pressing really does make a difference when you are sewing.  Mine is always on and ready every step of the way.



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Since I am going to be making button holes where the shower curtain hooks will be attached, I want the button holes to be stable and not tear over time.  I accomplish this by using some lightweight fusible stabilizer inside the upper hem just beneath where I am going to put the button holes.  I measured on my rotary mat and cut a 2 inch swath of the stabilizer.



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Then I screwed up and pressed the stabilizer on the wrong end of the hem and had to rip it off and start over.  Then I pressed it on where it was supposed to be - near the fold closest to the top of the shower curtain.  See where I am pressing it on near where you can see where I pressed the 5 inch hem?  Once I have the stabilizer in place and fold the hem back over, the stabilizer will be just beneath the first 2 inches of the top of the curtain.



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I forgot to take a picture of sewing the 5 inch hem in place, but you get the picture, right?  Now I want to measure for the button holes.  I measured the total width of this panel of the curtain, starting from about 1 - 2 inches inside both edges and 1 inch from the top edge of the curtain, then I divided that into 6 parts because this is only a half of a curtain panel and the entire curtain has 12 hooks.  Are you totally confused yet?

In my case, I placed a pin every 10.5 inches to make 6 button holes.



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And that is exactly what I did.  I attached my button hole presser foot to my machine and I made 6 button holes right where I had marked them with the pins.  It is probably a good idea to do a few practice button holes on a scrap piece of fabric before you dive into making them on your project.  And yes, I did just that to make sure I was working the machine properly and wasn't screwing up.  I screw up a lot when I sew. That's why I have a seam ripper handy.  Very handy.



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I wanted my shower curtain to have extra pleats, unlike the ones you buy in the store that are flat.  I like them to have body.  I like pretty things, and I like pleats in my shower curtains.  So, between each button hole I made a pleat and pinned them down.  Now you see why I had a 5 inch hem across the top of the curtain, I wanted to make the pleats.  I sewed them down on both sides of the pleat 1/16 inch from the edge of both sides.



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Then I hung the shower curtain on my mother's shower rod and tested it out.  Lookin' good!  At this point, I have not hemmed the bottom of the curtain.  Instead, I measured to the floor while it was hanging from the rod and pinned it up.



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Then I pressed a nice big hem along the bottom, pinned it into place and sewed it in place.



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And, here is my finished panel.  This is just one of 2 panels that will make the shower curtain complete. Then I can tie them back on both sides like draperies if I want to make it look nice.  

Well, I hope you enjoyed this mini shower curtain tutorial.  That's what I did today while listening to the Michael Jackson memorial.  



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Oh, and hangin' out with Hannah at my feet.



SusieQSignature



July 01, 2009

Baked Bird's Nest for a Summer Morning Breakfast

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This has got to be the most interesting breakfast I've seen yet, and of course, that's because Beth's culinary skills have no limitations. Talk about delicious, nutritious, and a perfect way to start your summer morning.



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The Main Ingredients:

If you are just making this breakfast for yourself, you will want:

2 eggs
2 slices of whole wheat bread (soft sandwich bread is fine too)
2 Tbs. Butter
Salt & Pepper to taste

If you like cheesy eggs ...

Sprinkle the tops with grated cheddar, monterery jack, or pepper jack cheese a couple of minutes before removing from oven.



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The recipe calls for 2 Tbs. of butter, but I'm only making two here, so I am melting just 1 Tbs. this morning.



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Yep, that would be 1 Tbs. of butter. Melt this in the microwave and then set it aside for a minute.



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Trim the crusts from your soft sandwich bread. Use the 40 calorie stuff if you are carb conscious.



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And here you have the good ol' cooking spray that I couldn't live without. And what is that in the background? Do I need a new muffin pan?
 



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Gently push the slices into your muffin pan that you have coated with cooking spray.



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Until they look like this. Push them down into the cups firmly and try not to tear the bread.



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Use your melted butter to brush the edges and insides of the bread cups.



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Oh My! This is out of focus!! Well, that's what your eggs will look like - fitting nicely into the bread cups (or Bird's nests!). As the recipe states, a bit of egg white may overflow. Don't worry too much about this. If you like, you can use a medium egg.



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Bake at 375 degrees for approximately 15 minutes. They will look slightly opaque on top but they will be done, as you will see in the pictures below.



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With a knife, loosen the bread from the sides of the muffin tin. It will come out very easily.



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Just like this! tweet - tweet.



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Set your table out on your patio, or wherever you like to enjoy a special and fun breakfast with the morning paper, some hot coffee, and a cold glass of Florida orange juice!  Oh, and the strawberries on the side make this the perfect breakfast.



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Season with salt and pepper.



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I don't know about you, but I'm ready to savor every bite of this delicious breakfast.



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Done perfectly.  Now, everyone's oven is different, and everyone likes their eggs a certain way as well. If you like them less "done" then shorten the baking time by a couple of minutes.



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I think I like them just like this.



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I really think I like them like this.



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Yep, I liked it like that!  Enjoy!!!!








June 25, 2009

Delicious Lasagna Roll Ups & Emile Henry Ruffled Bakerware

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We've got a WINNER!  Look at the bottom of this post for the lucky Reader!

Oh Man does this ever look delicious!  Nothing makes my stomach growl with joy like getting a recipe from Beth in my inbox.  I am definitely in the mood for this tonight for the family dinner.  How about you?  And, to celebrate this wonderful Italian dish, I've got a French surprise for you at the end. 



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The Dirty Dozen:

12 uncooked lasagna noodles
1 small jar marinated artichoke hearts, drained. Reserve the liquid
1/2 cup finely chopped onion
3 cloves of garlic, pressed or chopped
1 cup shredded mozzarella, divided
1/2 cup grated Parmesan cheese, divided
1 - 15 oz. container part skim ricotta cheese
8 oz. neufchâtel light cream cheese, softened
1 tsp. dried Italian seasoning
1/4 tsp. red pepper flakes
Black pepper to taste
1/2 tsp. salt or to taste
1/2 pkg. frozen chopped spinach, thawed and squeezed dry (use the rest in an omelet or a quiche the next day)
Your favorite marinara, about 3 or 4 cups. (I like Newman’s Cabernet Marinara)
Fresh chopped parsley or dried if you don’t have fresh



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Chop the onion and garlic.



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Saute the chopped onion and garlic in the drained liquid from your jar of marinated artichoke hearts.



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Bring your water to a boil for the pasta. Give it a good dose of salt to season the noodles.



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Cook for about 10 minutes, or al dente.



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Shred 8 oz. of mozzarella cheese.



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OOPS!!! I forgot the 15 oz Ricotta cheese in the Dirty Dozen Picture! Well, now it's a Baker's Dozen....



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Combine half of the mozzarella, half the Parmesan, (in today's case, I used Romano),  all the the thawed and squeezed spinach and all of the coarsely chopped artichokes ...



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And add to the 15 oz of Ricotta cheese, the cream cheese, and the seasonings.  Lookin' Good!



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Are we having fun yet?  I can't wait for dinnertime.



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Preheat your oven to 375 degrees. Spread about a cup of your favorite sauce in the bottom of a 13x 9 pan - or better yet, how about spreading a cup of your favorite sauce in the bottom of a new ... naaah, I'll finish this wonderful recipe first, and then I'll entice you with a contest at the end, deal?



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Now you're ready to roll (literally....) 

Do i need a new measuring cup or what???



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Spoon 1/3 cup of this mixture down the length of a lasagna noodle.



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And start rolling, gently.



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Until....



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You've got it all rolled up.



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You can even do it assembly line style!!



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Notice the "seam" on the bottom . This is the side you should place down in the bottom of your pan, or your new ...  naah, you can wait till the end, right?



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Until you have all twelve of them nestled quite nicely in this 13 x 9 pan, or a new, ruffled ... patience.  It's a virtue.



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Ummm, that would be the remaining sauce poured over the top.



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Cover tightly with foil, and Buh Bye for 30 minutes.  Hey, that oven of mine is not too shabby, right?



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Meanwhile, chop some fresh parsley. Or, if you must, have some dried parsley ready.



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And, well... it is Five O'Clock Somewhere...

(Good grief, Beth, where did you get these napkins? hee hee ho ho)



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Okay, I will.



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Make a salad, any kind of salad. This is some out of focus fresh mozzarella, tomato, basil with EVOO and balsamic vinegar.



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And how about a slicing a loaf of nice fresh, whole grain Italian bread?  Then again, you could just take a bite out of the whole loaf, but you might get some strange looks if anyone is in the kitchen.



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My trusty Italian seasoning.



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Sprinkled into the EVOO for dipping.



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After 30 minutes, remove the foil and sprinkle the remaining mozzarella, parmesan, and parsley over the top, and continue baking for another 15 to 25 minutes uncovered.  In other words, pitch the foil baby.



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At last. Dinner is served, and if I'm smart, I'm gonna take an additional 4 of these slices and hide them in the back of the fridge for lunch tomorrow, or dinner, or both, and I'll just let my family think I was a pig before they've even had a chance to grab a plate.

Enjoy!

Now for the pan ... oops.  Not a pan.  A dish.  Oops, not a dish either.  How would you like to win a double set of 2 ( 1 Large: 2-qt. cap., 14 1/2" x 10" x 2 1/2" high and 1 Small: 1 1/2-qt. cap., 13 1/4" x 9" x 2 1/2" high) of ...



EmileHenryBakeware
 

Pick your color baby.  Nothing grabs my attention like bakeware in primary colors.  It's the artist in me I suppose.  Have you ever heard of Emile Henry?  Well, let me tell ya, once you get your hands on one of these stinkers, you won't use anything else. 

Emile Henry created the Auberge line just for me, oh, and you too of course, naming it for the French country inns (auberges) whose antique ceramics inspired its wavy rim and rich colors. (love the colors.  Gotta have colors).  They are ideal for roasting meats and vegetables, baking those delicious Lasagna Rollups, or baking desserts.  The bakeware are made from Burgundian clay, high fired to withstand the extremes of heat and cold. Because the earthenware absorbs and slowly diffuses heat, foods retain more of their moisture. Use it to bake a casserole, freeze it for later, then transfer it directly from freezer to preheated oven before serving. The Céradon glazing process yields a durable surface that resists chipping and won’t scratch. Thanks to its smoothness, the vivid white interior is easy to clean. Microwave, oven, freezer, and dishwasher safe.  It's the best!  Truly.  The very best! 

And to prove it, here's a little video just for you ...




Just answer this question in the comments below: What is your favorite meal for dinner?

RandomOrg

We've got ourselves a WINNER!  Woohoo!  Congratulations to Candy!  #31
You have your choice of 2 Emile Henry bakeware dishes.  Contact me at susan@raisin-toast.com and tell me what color you want for each (they can be 2 different colors if you like) and what 2 sizes you want (and they can be the same or different too). 

CONGRATULATIONS!  I know you will love your new bakeware!  

More contests coming soon!  What great summer fun, don't you think?!!!

SusieQSignature






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