Ted

It all started with Ted.  And a baby named James.

My girlfriend had a baby late last year and for school pick she carries baby James in her baby born a little someone had a crafty idea.  And so with deep brown eyes gazing up at me one day, she whispered in her sweetest voice the request to make a baby carrier.

Ted.  The story of Ted is a sweet one.  Originally my brothers bear, I traded him when I was about four years old.  I wanted him, and my brother wanted my bigger panda bear.  We swapped and both of us were happy.  Ted, has been an integral part of my childhood and when I had children, he moved from my room, into theirs.  I share stories of Ted, the time I ripped his arm off and my mum had to sew it back on....and all the home made clothes that she made for him.  Ted is special and the kids know and understand that he holds an emotional attachment for me.  So when my daughter suggested we make a baby carrier for Ted, well, it seemed just right.

With a fumbled drawing, more imagination and a lot of making it up as I went along....those eager eyes never straying...glued to the machine, watching patiently as I ironed and asking a bizzilion questions every step I took I marvelled at our crafting expeditions together.

The carrier is not perfect, but then again that's what happens when you make it up as you go along.  However, my customer is happy, thrilled in fact and loves that she can multi-task and keep Ted close to her and kiss his head whenever she chooses.

And so the adventures of Ted continue.

finding creative inspiration here. 

xx

noughts and kisses

In the lead up to the silly season it's easy to forget that also celebrate their day of birth at the end of the year.  A little friend of ours who only lives a stones throw away turned six.  Having a six year old myself, I thought of a cute little handmade gift that would come in handy come holiday time.

I have fond memories and my brother drawing up the grid in the back seat of the stinking hot car on our many road trips.  How many ways to win at noughts and crosses were mapped out in abundance.  Anything really to keep our mind off the heat and the drab highway scene out the window. Our legs would be plastered to the vinyl seat in 40 degree heat and Funbusters would be playing full ball on the tape deck.  Oh the joys.  With technology so entrenched in every day living, it's nice to go back to the simple things.

Jack, the recipient calls this game noughts and kisses, which I just think is the sweetest thing really...so I deemed it should be re-named noughts and kisses too!

To make, it really is a cinch...uses up all those scrapity scraps you keep "just in case".  A few squares sewn together and quilted then edged in some homemade bias.   By making the little noughts & kisses from felt means that if one should be eaten by the dog or get lost in the abyss of the couch never fear - just cut another one out!

And if you want to see me in action making one....the delightful host Kirsty came by to visit me yesterday to snap my actual creative space {which really is like a change room!} so I'm over at Just B.  I must say Kirsty's post made my eyes well up reading her reaction to my little space.

Thanks so much Kirsty - as a long time follower and joiner of my creative space, you've been a pioneer in developing such a wonderful spot for blogging crafters to hang out and inspire one another.

xx

carciofo farcito {stuffed artichoke}

oggi io ritenuto come la fabbricazione del piatto che mi ricordo così chiaro dalla mia infanzia che il mio nonna mi renderebbe. ancora lo fa ed a volte cadrà un piatto fuori alla mia casa, ma oggi ho voluto farlo io stesso. 
Ho telefonato il nonna per confermare la ricetta e sono andato ai droghieri italiani per gli ingredienti. 


ingredienti: 

carciofi - ho fatto quattro 
pangrattato 
olio di oliva 
di parmigiano un altro formaggio duro - ho usato il gouda, ma potete usare saporito, il provolone, l'edam, ecc 
olive (verde o il nero) 
parsely 


Metodo: 
1. carciofi della lavata in dispersore dell'acqua - vuoti, tagli il gambo ed apra fuori i fogli un po'. 
2. mescoli il pangrattato, l'olio, manciata di parmigiano e l'altro formaggio del vostro sceglie il taglio dentro piccole parti, parsely, sale e pepe ed olive fino a che non abbiate una miscela piacevole di riempimento.
3.spoon questa miscela nel carciofo fra gli strati dei fogli. 
4. riscaldi poca punta di olio nel POT - disponga il gambo nel POT fino a che non comincino friggere, quindi disponga il carciofo farcito nel montante del POT (in modo da nel riempimento non cade da - i gambi può contribuire a mantenerli montante). versi abbastanza acqua per venire sul senso mezzo sul carciofo e per essere latente per il minuto circa 45 
5. controlli che ci è abbastanza acqua nel POT e continu aare superarlo in su, di modo che non si asciuga. 
6. estragga un foglio e provi disegnando il ' meat' fuori dal foglio con i vostri denti - non siete supposto mangiare l'intero foglio - appena la parte carnosa su esso. 
7. Servisca caldo, con un piatto di ricambio per i fogli scartati e un certo ciabiatta fresco a pulire le spremute con lo straccio. 


Ringraziamenti Nonna xx

stuffed artichoke 


Today i felt like making a dish i remember so vividly from my childhood that my nonna would make me. she still makes it and sometimes will drop a dish off at my house, but today i wanted to make it myself. I phoned nonna to confirm the recipe and went to the italian grocers for the ingredients.  


ingredients: 
artichokes - i made four 
breadcrumbs 
olive oil 
parmesan cheese 
another hard cheese - i used gouda, but you can use tasty, provolone, edam, etc 
olives (green or black) 
parsely

Method: 
1. wash artichokes in sink of water - drain, cut off the stem and open out the leaves slightly.  
2. mix breadcrumbs, oil, handful of parmesan and other cheese of your choose cut in little peices, parsely, salt and pepper and olives until you have a nice mix of stuffing. 
3.spoon this mixture into the artichoke in between the layers of leaves.  
4. heat little bit of oil in the pot - place the stem in the pot until they start to sizzle, then place the stuffed artichoke into the pot upright (so the stuffing does not fall out - the stems can help keep them upright). pour enough water to come up half way up the artichoke and simmer for about 45 min
5. check that there is enough water in the pot and keep topping it up, so that it does not dry out. 
6. pull a leaf out and test by drawing the 'meat' off the leaf with your teeth - you are not supposed to eat the whole leaf - just the meaty part on it. 
7. Serve warm, with a spare plate for the discarded leaves and some fresh ciabiatta to mop up the juices.


As you eat the other leaves and get closer to the artichoke heart the leaves will be softer and you can eat them whole - there will be a furry part just above the heart that i would advise you remove before you enjoy the heart - which was always fought over between Nonna and me!


Be warned - this is not a neat dish to eat! Dont get out the forks and knives - you good old digits will do all the work - so perhaps not a good idea as a first date kind of dish to impress your special someone - but fun all the same! I couldn't take a picture during the meal, as my hands were....well, not camera friendly, but here are my eaten leaves.

Thanks Nonna xx