Berlin's Whimsy

Gathering Apron from Sew Liberated

Often (umm, too often), I come upon a sewing pattern that just fits my aesthetic so much that I must buy it.

That's how it was with The Gathering Apron by Sew Liberated. One part utilitarian, another part feminine, with just the right amount of rustic charm. So pretty, it could (almost) be worn as a garment!

I love the designs that Meg produces at Sew Liberated. However, sewing instructions without many diagrams are more of a struggle for me--- I'm definitely a visual learner. I appreciate that Sew Liberated provides video tutorials for their patterns (you receive the password with the pattern)--- I had to fall back on the video in one part of the sewing process. 

Those crossing straps & bowtie are adorable.

 

I'm not sure if I like the front or the back more!

 

I love the way it turned out and I plan on making another in a different fabric--- possibly linen next time! It looks cute on my daughter, too.

 

My Space.

Even when I don't have the time to tackle my projects that sit idly by while I race through my current life, it's fun to grab a few images here and there of the things that inspire me to maintain my creative side. I'm fortunate to have a dedicated sewing space (even if it's the size of a closet--- but hey, I'm not complaining!) and even stepping into that little creative spot makes me happy.

I've never studied Feng Shui or taken to becoming very adept at decorating. However, I do know that I like my little corners of interest, inspiration, and memories. I'll focus my attention on those spots rather than the spaces that accumulate the clutter of a mom and two teens.

My house could be much more organized; for example, if I didn't spontaneously strip half my kitchen table of its placemats to cut out a sewing pattern, or if I warmed up a prepackaged meal for dinner--- so much easier to keep things neat and tidy that way. But for me, I gave up that notion long ago. It's not who I am. Instead, I have a sewing room with projects half finished; library books overflowing their designated spot; and a spice drawer that is woefully in need of resorting.

As I grow older, I recognize and accept who I am. Yep, my desk could use some organizing. And my yard could really use some TLC. But, we all posses attributes that make us who we are, good and bad. Sometiems, it takes getting older to recognize and embrace them. If you're fortunate enough to have people in your life that do the same, then you are truly lucky.

So, I'm not slob, but I'm not a neat freak, either. But, above all, I'm creative. It's not even a choice for me. It flows through me.

june through july.

My kids' birthdays are six weeks apart. Yet, somehow, that span of time between June and July feels so much shorter. So much so that their Dad & I decided to hold a few "combined" birthday parties for them when they were younger. We promised bigger and better birthday parties; but, no matter how much effort was put into the bigger and better party, one or both kids usually felt slighted. And in the end we were all overwhelmed----- Hmmm, how many of those birthday party nights closed on a 2-year old tantrum fit--- and that wasn't just the kids!

But that was then. 

I recently read this past post about my daughter----who turned 15 over a week ago: In a State of Grace. To this day, my daughter bemoans her name--- the common association of her name, Grace (being graceful---- which, she is not!).

But the name, and my daughter, are so much more than the typical definition of Grace. In fact, when I read through that previous post, I nodded in agreement. And I felt so much appreciation for the grace that she brings to our family's life. 

She might not look like that girl I wrote about four years ago. But as much as things have changed, there are many things that have stayed the same. There were the same friends here for her birthday. She requested the same ice cream cake that's been served on her birthday for seven years.

And really, it is the perfect cake for her----- the lover of ice cream with a birthday in the hottest part of the year.

It's a simple cake and the recipe comes straight out of Cooking Light Magazine. I still have the torn-out page from all those years ago....

 

 

 

Conversation.

This was my view for much of a recent hike with my son: his lanky frame in front of me between the curves of our trail. It was a rare just-you-and-me moment for us---- few and far between these days. And those moments always put a lot of pressure on me---- should I bring up all the important subjects at once?! Or let things develop?

He was extremely quiet. In fact, he often is. I don't know that it's his age or just his personality--- I'm quiet, too. With my kids the age they are, my experience is that full communication is as unpredictable as trying to forecast a rainbow. Forget about it. But when it happens---- when they are receptive and open--- I listen. And I ask. And I'm present.

My son wasn't ready for long conversations today.

I asked him about potential colleges. About driving. About his friends. About the plot to his newest story he's writing. About the book I brought home for him to read. His answers were one to two words, at most. I asked him how he felt about going to college in a little over a year and his answer was, "nervous."

Frankly, it was all okay with me.

At his age, I remember all too well adults trying to pry information from me (they called it communicating)----- how their "let's talk" voice alone sent shivers up my spine. And advice---well, it was plentiful. I remember adult family friends telling me of my "vast potential" and that I'd have "all the time in the world to pursue relationships" after I'd settled myself into a successful career. Yet, those words fell on young and stubborn ears. The ears of a young adult who had not experienced the far reaching cause and effect of adult decisions yet. I had my own agenda. And frankly, don't we all? Don't we all have our own custom-made, personal lessons to learn from our choices in life? I know I did. 

So, on this evening with my son, rather than pushing the point, I waited for cues from him. Cues that weren't there. He politely waited for me when I lagged behind----as I was taking too many photos of the beautiful views--- but moved on when I caught up. He asked me when we would return to town because he wanted to go to the local festival, wondering if it was still going on. He had his own agenda that night.

I've learned that so much of parenting older kids is about choices: "reading" their moods and being there when they're receptive. Guiding rather than telling. Backing off when you need to. And all the while, I'm sure that I'm facing more of my own lessons as their parent, as well. We often learn through teaching.

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let go or be dragged.

Basil Butter Spread for Grilled Corn

This time of year, our grill gets a lot of use and since corn on the cob is plentiful, cheap, and GOOD, we often serve it alongside our other favorites.

Sometimes, though, the usual butter & salt treatment gets a little boring.

I'm fairly certain this way of serving corn on the cob comes from my brother & his soon-to-be wife--- both chefs. It's surprisingly good and very easy, too. Just the right thing on a busy summer evening!

Basil Butter Spread for Corn

This is more of technique than a recipe...

Into a blender, add equal parts melted butter, olive oil, and fresh basil leaves. Throw in a couple peeled garlic cloves & a tsp chili powder. Blend until smooth.

Grill ears of corn over a medium-high grill. For great grilled corn, don't overdo it. You want the kernels to carmelize just a bit (brown) but if they overcook, they will be tough and dry. I always error on the side of less time (even if I'm boiling corn the traditional way--- less is more).

When corn is done, brush with the basil butter and serve. YUM!

Bits of the garden.

Little bits of the garden are providing for enchanting photography lately.

Just sharing a few...

And this...

"If you have a garden and a library, you have everything you need." ~Marcus Tillius Cicero

I hope the light, and life, is favorable in your corner of the world, too!

Kimchi Fried Rice

A few days of hot weather and it feels like summer is in full swing here. It is.

I have a serious love/hate relationship with summer. Love the summer nights, garden produce, festivals, activities, mountain tops, and evening light (yes, a lot to love!). Hate the heat, the non-stop yardwork, traffic, and BUGS. It's a lesson for me in focusing on the positive because as the heat increases, my level of patience and typical up-beat attitude recede in direct correlation.

So, here I am focusing on the good. Summer produce. Summer herbs. Quick and light suppers. New flavors. Sunny skies!

One of these days, I'll make my own batch of Kimchi. Until then, Trader Joes is now carrying an almost tolerable rendition. I am sure homemade is so much better!

I usually have leftover cooked Jasmine rice somewhere in my refrigerator because if I make rice, I make extra. This time I did not have any extra and had to cook up a batch and cool it very quickly. I spread the freshly cooked rice out on a sheet pan and put it in my freezer for about an hour. I took it out 15 minutes before using it and stirred it.

Kimchi fried rice is all over the internet and fried rice in general doesn't really require a recipe. It's more of a technique. It's also a perfect last-minute dinner! If you have cold rice in your frig, veggies, eggs, and a protein, dinner is ready in minutes. In fact, I feel silly providing a recipe because it's so adaptable to what you have on hand---- but nonetheless, this is the technique I use for fried rice.

Kimchi Fried Rice

4- 5 C. cold, cooked Jasmine Rice

1 pckg firm tofu, drained & cubed

3 cloves garlic, minced

1/2 C. frozen peas, rinsed

2 C. broccoli florets

1 carrot, peeled and sliced thin

1/4 C. thinly sliced green onions

3 eggs

2 T. tamari

2 tsp. toasted sesame oil

2 T. oil for frying (I use coconut)

Siracha Mayonnaise to serve, optional

Method:

Sprinkle the tamari soy sauce and sesame oil over tofu in a large bowl. Toss to combine.

Preheat a seasoned wok or cast iron skillet. Add 1 T. oil (I use coconut) and toss in the broccoli and carrots. Add 2 T. water, cover and allow to steam just a bit--- less than five minutes. Remove lid and allow moisture to cook off. Remove carrots and broccoli to platter.

Allow wok to return to heat and add tofu. Stir-fry until browned--- approximately 5 minutes. Remove to platter.

Add 1 T. oil to wok, swirl or brush the surface, and add rice and peas, breaking apart rice clumps with fingers. Stir-fry rice, but also allowing it to brown a bit. Make a well in the center and crack eggs into it. Scramble eggs in this well while slowly mixing in rice from the exterior of the circle. Eventually, the eggs will cook and then stir the cooked eggs throughout the rice, adding the minced garlic at this point. Add Kimchi and stir.

Return previously cooked ingredients to wok and incorporate into entire mixture. Add green onions and serve.

Variations: I imagine adding chopped cilantro to this, a little lime juice, and serving with this peanut sauce for more of a Thai variation. I usually add mushrooms to my fried rice but didn't have any. Also, for those in my family that eat tomatoes, I usually add fresh, diced tomatoes to our fried rice just before serving.

 

 

Pimento Cheese Dip & 17-year olds

It's been a very busy week around here.

This happened.

And he is growing up too quickly. This post was just yesterday, right? And yet, in many ways, he is still that same kid. Now, I'm very much enjoy his developing intellect--- we have interesting discussions (GMO foods, politics, poetry, philosophy). I'm amazed at his thought processes and he's an excellent debater---- kind, and willing to listen to other opinions.

My daughter is growing up fast, too. Chunks of my time are spent wondering how she will cope when my son goes off to college. In the meantime, she is always ready to help me in the kitchen and it's very welcome (including greasing the cake pan--- above. Ha)!

And after 17 years, birthday celebrations are pretty routine around here: the same friends, the same party, the same German Chocolate Cake. It might seem boring, but after all the changes my kids have gone through these past few years, I believe routines are welcome.

One of our snacks was this version of Pimento Cheese Dip. I make it with this homemade Mayo that I always have in the frig. Made with that mayo, this dip is SOOOO good! Tastes much more complex than the ingredient list would make you think! And if you have the mayo already made up, this dip comes together in minutes. It's excellent.

Pimento Cheese Dip

1/2 C. grated extra- sharp cheddar

heaping 1/3 C. green olives stuffed with pimento, coarsely chopped

1/2 C. this Garlicky Mayo

1/8 tsp. paprika

A couple grinds of black pepper

Method:

Into the bowl of a food processor, place all the ingredients. Pulse just a couple times until mixed but still coarse in texture. Refrigerate for an hour to allow flavors to develop. Enjoy!

Herbed Marinade

 

 

It's barbecue season!

So far, the temps haven't climbed up into the realm of making me miserable and running for the A/C… Well, that’s if I had A/C! Anyhow, one of the perks of the warm season is making food outdoors that sizzles.

This marinade is my current favorite for flavoring up whatever we’re in the mood for. I’ve used it on chicken, shrimp, and beef. It’s a little akin to one of my favorite sauces, Argentine Chimichurri sauce.  

The marinade calls for a variety of herbs--- ones that I usually have growing each summer. It’s a great way to use them!

Herbed Marinade for Barbecue

For Marinade:

1 C. packed basil leaves

a few mint leaves

1/4 C. oregano

1 C. cilantro leaves

1 sweet onion

3 T. red wine vinegar

3 garlic cloves

1 T. chili powder

1 T. maple syrup or sweetener of your choice

zest of one lemon

2 T. olive oil

For Barbecue:  

1 lb peeled & deveined shrimp, 3 lbs. chicken thighs, salmon filets, steak, etc...

Method: Place all the marinate ingredients in a blender. Blend until smooth. Place whatever you are barbecuing in a bag and pour the marinade over it. Refrigerate for an hour. When ready to barbecue, heat up your grill over high heat. Brush the barbecue grate with a little oil. Place meat on the grate and immediately reduce heat. Baste while cooking. Cooking times will vary depending on what you are barbecuing.

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Grilled Romaine Addiction.

patient kids

My kids are so patient with me. They put up with my chores, frenzied demands, deadlines, healthy foods, and yes, my worrying. Sure, they make messes, put off mowing, sleep until 12:30 when no one's home, bicker, and maintain a level of mess in their rooms that would make the cast of Hoarders cringe.

But, they bring so much humor and levity to my life. They talk me into forgoing the vacuuming to go out for a swim at the river below their Grandma's house. Something I didn't do at all last summer!

They talk me into bringing home DVDs of funny tv shows from the library and we sit down and LAUGH!

They introduce me to new music that I wouldn't have been aware of otherwise. (And thankfully, we all like! No rap, mercifully).

And even more so, they remind me that life moves forward and they have their own dreams and goals for the future and it fills my heart to see them becoming their own unique individuals--- people that I am proud to have in my life.