Tuesday, August 27, 2013
I'm fascinated with Egg Cups and have never really used them because I mostly eat egg whites.
Egg cups were mainly used in Europe by wealthy families, sometimes made of gold and silver.
You can find these little cuties made of just about everything; porcelain, glass, even wood though they are not to commonly used here in the states and you can probably find one at an antique shop or a thrift store.
I picked up this Egg Cup, plain but cute at a thrift shop and decided to make myself a treat for breakfast! I made this Bright End of Summer Egg Cup Rug to enjoy it on! Delicious!
Perfectly Cooked Soft-Boiled Egg
for your Egg Cup
Place the freshest possible egg into a small saucepan, cover with cold water.
Over high heat bring to a boil, just when large bubbles break the surface.
Cover and remove from heat. Set timer for 4 minutes.
When timer rings, remove egg with slotted spoon to a fresh clean towel.
Handle carefully, and place wide end up in cup.
Using a sharp knife, slice of just the top.
Enjoy with a nice piece of toast and some Coffee or Tea.
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Thursday, August 15, 2013
I recently spent the morning foraging for mushrooms....in my own backyard! After the most welcome summer rain I figured I could find some strange, fungal oddity breaking through the earth.
I have always found mushrooms fascinating and have identified all kinds from poisonous to non-poisonous just for fun; never to eat, my own judgement could never be trusted for this!
I created this fun and whimsical soup mug rug picturing my ideal
This mug rug measures 12" x 8"
Be sure to go to the end of this post for a delicious soup recipe!
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Meanwhile enjoy those beautiful mushrooms!
12-1/2 inch x 4 inch Green Batik for bottom
12-1/2 inch x 4-1/2 inch Blue Batik for top
9"x 6" Brown Batik for tree trunk
Scraps of bright batiks for mushrooms
9"x 14" piece of batting and backing fabric
1 inch binding
Matching Threads for decorative stitching
Optional metallic threads for quilting
Cut 12-1/2 x 4 inch green batik for grass bottom.
Cut 12-1/2 x 4-1/2 inch blue batik for sky top.
Sew together green batik grass to blue batik sky using a 1/4 inch seam.
Press seam to blue "sky" side. Set aside.
Apply paper-backed fusible web to the wrong side of a 9"x 6" brown batik using a hot, dry iron. Trace provided tree trunk pattern onto paper side.
Cut out along drawn lines.
Apply paper-backed fusible to wrong side of scraps of bright batik fabrics, iron on with hot dry iron. Trace mushrooms with provided pattern onto paper side. I used different color for stems on some of the ones with where cap and stem are separate.
Cut out on drawn line. Do the same for the rest of the mushrooms and stems.
Peel off paper back on tree trunk and place on pieced background and fuse in place with hot iron. I placed mine in the middle, but you can put yours off to either side if you want to.
Peel off paper back on mushrooms and stems and place mushrooms around the background however you wish! Fuse in place with hot iron.
Don't forget to place some mushrooms by the base of the tree.
Top is ready for layering with back and batting
I chose this fun whimsical mushroom fabric for the back! These would definitely be poisonous if they were real!
Cut a 14 inch x 9 inch piece of backing fabric and batting.
Assemble rug sandwich; lay backing right side down, then batting, finally mushroom top right side up.
Pin layers together.
Decorative stitch tree trunk too!
Free motion quilt background. I used metallic thread and needle, but you can use regular or clear thread.
When quilting is all done, trim of excess batting and backing.
Place a spool of thread about 3/8 inch from each point, trim around edge of spool.
All edges trimmed to curved corners.
Apply 1-inch binding, matching raw edges on top stitch, hand sew binding to back of rug.
Finished back with binding.
Finished Mushroom Soup Mug Rug ready for some delicious soup!
Pattern for Tree Trunk and Mushrooms
|Patterns by Damsel|
This is one of my favorite soups! Many years ago my family and I went to visit some friends in Scottsdale AZ. We sat outside on a warm beautiful day and our dear friend served this wonderful soup!
Beautiful Broccoli and Mushroom Soup
6 strips bacon
1/2 pound sliced fresh mushrooms
2 quarts chicken broth
1 bunch well trimmed broccoli1 small head cauliflower, trimmed florets
1 bunch spinach leaves, washed well and chopped
1. Cut bacon into small bits and fry. Remove bacon from pan and some of the drippings, leaving enough drippings to saute mushrooms.
2. After mushrooms are sauteed add chicken broth and bacon to the pot and simmer for 1/2 hour to blend flavors.
3.Add broccoli and cauliflower. Simmer about 10 to 15 minutes until not quite tender.
4. Just before serving add spinach leaves. Simmer until spinach wilts, about 5 minutes.
Serves 4 or 5
Ladle up and sprinkle with parmesan cheese and fresh french bread!
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