After going through a few band-aids to cover my scissor-cutting-induced blisters, I’m just about to start a custom requested quilt for a fellow crafter. Twenty bright colored t-shirts will make up the quilt top – ranging from reds and maroons to greens, blues and yellows – with a warm, soft fleece back to cuddle around. Using a hexagon-shaped block and a color-coordinated diagonal pattern, this stack of fabric will transform into a beautiful quilt and a meaningful memory for the family. Here’s to a happy quilting weekend … and stay tuned for progress updates!
Archive for July, 2009
Enough with the blueberries already?!
Mix together fresh blueberries, Greek yogurt, a little sugar, a splash of milk and lemon juice. Throw it all in an ice cream maker and you get a delicious frozen yogurt – one that’s not too sweet – to compliment the pie! The tartness of the yogurt seems to just intensify the flavor of the blueberries, which was the whole reason to make the yummy goodness in the first place!
With a few cups of blueberries left over from last weekend’s picking, I started craving blueberry pie. And although the taste of blueberry-infused gooey pie crust is fabulous, the weather is just too hot and muggy to be fooling around with lots of dough. So I went with a quick and simple galette version – a rustic pie, if you will. I was barely able to let it cool before devouring 2 slices … and worth every calorie!
Rustic Blueberry Galette
1 1/4 cup flour
1/4 cup yellow cornmeal
2 tsp granulated sugar
1/4 tsp salt
8 tbsp butter, room temp
1 tbsp heavy cream or whole milk
2 tbsp ice water
3 cups fresh blueberries
2 tbsp granulated sugar
2 tbsp butter, cold
1 tbsp heavy cream or whole milk
2 tsp sugar, granulated or raw sugar
1 tsp powdered sugar
Using food processor, combine the flour, cornmeal, sugar and salt. Cut the butter into small pieces and add to the flour mixture. Pulse until the texture is sandy with very tiny lumps throughout – about 30 seconds. With the food processor running, pour in the cream and ice water. Process until the dough begins to hold together. If it holds together, it is done. If it is still crumbly, add another tablespoon of ice water and process briefly, then check again. Shape dough into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. Dough can be made a day ahead. Preheat oven to 375F. Remove the dough from the refrigerator and let sit for 15 minutes to soften. Mix berries and sugar in a mixing bowl and toss to distribute evenly. Roll out the dough to a large circle about 12 inches in diameter. Carefully place dough circle on a parchment lined baking sheet. Mound the sugared berries in the center of the dough circle, leaving a 3 inch border all around. Cut the cold butter into small pieces and place evenly over the berries. Fold the border up so that it partially covers the berries. Brush the dough with the cream/milk, being careful that it doens’t pool on the baking sheet. Evenly sprinkle the sugar over the dough. Bake for 30 to 35 minutes, until light golden. Lightly dust with powdered sugar before serving.
1 friend + 2 ziplock bags + 4 berry pickin’ hands = 7 cups of yummy fresh blueberries
After staking out a friend’s blueberry backyard (ok, yes, they are on vacation, but, in my non-risk taking defense, picking permission was granted previously) and finally finding an entrance into the netted house around the bushes, we managed to pick the first blueberry crop of the season – with PLENTY more to come! I haven’t baked much with fresh blueberries as I normally find the frozen wild ones to be just as good. But my attempt at Blueberry Scones and Blueberry Muffins got rave reviews – even if slightly biased :)
The scones don’t have a lot of sugar added, just the way I like it, but if you like things on the sweeter side, add a few more tablespoons of sugar. But a nice butter or cream spread works just as well.
2 cups all-purpose flour
4 tbsp sugar
2 1/2 tsp baking powder
pinch of salt
5 tbsp cold butter
2/3 cup sour cream
1 cup fresh blueberries
Fresh Blueberry Muffins
Unlike the scones, these are loaded with sugary goodness – especially with the cinnamon sugar crumble topping! The fresh blueberries jam pack the muffins with moisture, so they’re almost cake-like.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
Preheat the oven to 400F and grease a muffin pan or line with paper cups. Combine first 4 ingredients in a large bowl. In a medium measuring cup, pour in the oil, add the egg, and then enough milk to fill to 1 cup. Mix the oil/egg/milk mixture with flour mixture and fold in blueberries gently. Fill muffin cups to the top. Mix the last 4 ingredients together with a fork, and sprinkle over muffins. Bake for 20 to 25 minutes.
Bought myself a new fancy Panasonic Lumix camera recently when my old Sony decided to stop taking photos, and then refused to turn on. Didn’t have a good chance to play with all the nifty settings until this weekend when I was visiting family in Pittsburgh.
An afternoon at Pittsburgh’s National Aviary gave me a chance to capture a few cool snap-shots. This one is my favorite, and I can easily see it being added to the card stash for future craft fairs.
And these parrots just looked too cute all sitting next to each other having a conversation.
I love color and texture. I love fabric. I love quilting. I love cooking. I love life.
I’ve been playing with the idea of starting a blog for a while – so here it finally is – my blog! fabriKate & more is the place where I want to share my happenings, fabric work, photos, recipes and stories about the wonderful world of being Katie.
I won’t bore you with details, but I’m a computer project manager nerd who fell in love with fabric, thread and food. I am living in Connecticut and do techy stuff by day, and play hard at night. You will likely see posts about what projects I’m working on, what I’ve been cooking (and recipes too), and my weekend outings. And of course, all of this will be heavily supported with plenty of photos from my digital nerdy side.
Please add your thoughts, opinions, and questions on any post I write. I encourage discussions, witty comments, suggestions for new material, your own trials of recipes, and anything else you can throw at me.