Instead of a yucky black and white splotchy composition book I have a happy linen cover. I used an idea from Sewing In No Time. What are the measurements? I didn't use a batting. So, you only need to add 3/4", to the width of your book you are covering to have it fit properly. The horizontal length is more forgiving. Just add enough length to securely fit the book's cover.
I wanted to try paper pieced hexagons and they were easy and fun. I wanted to try more something than just squares. Like this or this. I really want to make Rashida's placemats.
The flower, on the back of the cover, was an interpretation of the flowers on the actual Woodland Bloom fabric. The applique was easy and the Aurifil thread was smooth and made the applique soo much easier. I cost compared it and there is more on the spool to negate the price increase. So try one. Everyone is saying how it makes less lint in the machine too. Don't forget about the giveaway here in this post. Winner announced on Saturday!
I also wanted to share this recipe for bread from America Test Kitchen.
Almost No-Knead Bread or Bread for Dummies Like Me (I like to call it the second one!)
- 3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
- 1/4 teaspoon instant or rapid-rise yeast
- 1 1/2 teaspoons table salt
- 3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
- 1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
- 1 tablespoon white vinegar
- 1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
This bread is so easy to make. Trust me. I have made so many others and without a bread machine, I am at a loss on how to make good bread. This is fantastic! If you don't like the use of beer replace it with water and the results are about the same. Yummy! This was my grandmother's cast iron dutch oven and I use it exclusively for this recipe. I am glad to have it.
Oh, and we "decorated" the dining room for a "party". Anna said, "Oh Mommy, that is so bootiful!"
See, I have been working on those Dresden Plate wedges. How was your Wednesday!?
Don't forget about my Aurifil giveaway that ends tonight! In this post here.
I'm adding this to Sew and Tell. Go visit Amy. There are more talented and crafty people than me out there.