It’s a works-in-progress month around here. And I sort of love it because when I hit a road block on one thing, there are eight more projects waiting in the wings. But, to the detriment of this particular space, it means that I have no finished work to share. (And my real camera is still being repaired, so I must make do with the phone camera and RadLab editing). Are you ready for an assortment?
Paper to Petal—
I began writing a review for Paper to Petal by Rebecca Thuss and Patrick Farrell over a month ago. I had great success making some blossoms for a wedding, but felt that I needed more crepe paper. So while I await some vintage Italian crepe paper, and continue to scour my go-to thrift stores for millinery supplies, here are some complete flowers. I have a notion to make a giant Polish pajaki for Christmas with this paper flowers—big plans! Pajakis are paper chandeliers that are a traditional Christmas decoration in Poland.
This book by Niriko Komurata with “380 Whimsical & Wonderful Animal Embroidery Motifs” landed in my book bag, and I was instantly inspired to take up the hoop. Around here, we use cloth napkins every single day. All but four newer ones have been in heavy rotation for twelve years. They are tired. So I had been thinking about whipping up a new set of matching napkins, 24 fresh ones to take us through the next twelve years. I don’t want to embroider each napkin with the same thing, and I don’t want our initials on them—some of us are messier than others, and then there’d be evidence of it! But Noriko Komurata’s book solves this challenge. I plan to choose 24 (or so) animals and embroider them on the napkin corners. This is a longer term project that I intend to realize over the winter. Each of us has favorite animals, and family members and friends will be assigned accordingly. In preparation, I borrowed a serger as I feel the serged napkin edge will allow me to make all the napkins now and press them into service, while embroidering them at will.
There is a band of self-proclaimed “crafty vixens” who create weekly art journal pages based on prompts. They have created a space for accountability and creativity, and I’m vicariously following along (#getmessyartjournal) until there is room for me to participate. So, while I am just doing my own thing, I’m really inspired by their gang. Here are links to their ring-leaders: Caylee and Lauren.
I found an old banco di roma calendar book at the SFPL BIG book sale. I extracted half the pages to allow room for my own add-ins. And I cannot stop making pages. Love it.
Scandinavian Memory Book—
We took a trip. We took 3000 photos. And before we forget (who’s kidding; we’ve already started to forget…), I want to capture as much as I can.
Nutty Millet Breakfast Cookies—
I just met Megan Gordon. (Not in real life, but in a book which is nearly as good). Especially because she gave me the recipe to her Nutty Millet Breakfast Cookies. I am a creature of habit, and my breakfast each and every morning is nut granola with some berries or diced apple with almond milk. Done. Daily. Except those mornings when we run out, and then I scramble to throw the mix together and bake it off. When I spied these cookies, I thought they might just solve our whole entire morning. The kids would gobble them, they are freeze-able, so we won’t run out. They are easily portioned. And they are chock full of good whole grains. I did have to specially purchase barley flour, wheat bran, and millet. I followed Megan’s recipe to the letter (though I used golden raisins instead of conventional). These cookies are perfection for me, and not just for breakfast. I am telling everyone about them. (I’ll be honest though, my kiddos didn’t love them—for breakfast or otherwise).
Ingredients: 1 cup whole wheat flour 1/4 cup barley flour 3/4 cup rolled oats 1/4 cup millet 1/4 cup wheat bran 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/2 teaspoon salt 1/2 cup coconut oil, (melted) 1/2 cup maple syrup 1 large egg (beaten) 1 teaspoon pure vanilla extract 1/3 cup raisins (I used golden raisins) 1/4 cup roasted walnuts (chopped) 1/3 cup roasted pecans (chopped) To prepare: Preheat oven to 350F. Line a baking sheet with parchment paper or silpat. In a large bowl, add the flours, oats, millet, bran, baking powder, baking salt, cinnamon, nutmeg, ginger and salt. Mix until combined; set aside. In medium sized bowl add the melted coconut oil, maple syrup, egg and vanilla, mix; then add to flour mixture stirring ingredients together with a wooden spoon. Stir in raisins and nuts. Mixture will be very thick. Let sit 10 minutes. Using a large spoon scoop out dough and place on cookie sheet about 1-1/2 inches away from each other. Flatten dough to about 3/4 inch thick.
Bake until golden brown around the edges, about 10 to 12 minutes. Let cool on baking sheet 10 minutes before moving to wire rack. Store in an airtight container. Freeze-able. Makes about 18 cookies. Recipe has been slightly adapted from the Whole Grain Mornings cookbook by Megan Gordon.
Next up, I’m going to make the Peach Breakfast Cobbler with Cornmeal Thyme Biscuits and the Blueberry Breakfast Bars.
Thanks for jumping all over the place with me today.