Geo Heart Magnet

It’s February which always makes me think of hearts and strawberries.  February is when you can find fresh strawberries in Florida.  Yum.  The “strawberry festivals” start this month, too.

But I digress.  Today I’m thinking about hearts. Since Valentine’s is the 14th, I thought I’d share a few projects with you that I created prior to the big date.  So rather than just one project day on Thursday, you’re getting Tuesday and Thursday.  Maybe even Friday if I get a third project done!

I’ve been seeing a lot of “geo” designs on some of the blogs I read and all over Pinterest. Just type in geo heart and see what the search engine comes up with!  At first I didn’t care for them but then I was inspired by this pattern I saw on the blog Sixth Street Design School:

Geo Heart

After I looked at it awhile and figured out that it was just 10 squares cut into triangles, I started thinking about the potential of this simple design on a pillow, a quilt, or even a tea towel.  But the very easiest would be to make a bunch of magnets just like the example.  And I was off…

I had a couple of 4″ x 6″ adhesive magnetic sheets in my crafts arsenal which was just enough for 2″ squares. (If I had had one more sheet I probably would have made the shapes a little bigger) Since I sometimes have difficulty visualizing the end result, I decided to use some cardstock and make a pattern.  I cut 2″ squares out of three different colors of card stock–three each from two of the colors, and four from the third.  Then I just cut them diagonally and created my design.

Triangles of cardstockGeo Heart design

Next I went through my bits and pieces of fabric and picked out three coordinating prints.  (They were all Moda Fabrics that I had leftover from a charm pack I bought a couple years ago)

Moda FabricsThen I just drew the 2″ squares and diagonals on the fabric and magnet sheets and cut them out, peeled the adhesive back off of the magnet, and stuck it on the wrong side of the fabric. 

Then I recreated the pattern on my magnetic chalkboard which I made a few years ago for my kitchen.

Heart on Magnetic Chalkboard

(Here’s a little tip, since the pieces are small, they want to curl up at the corners so I weighted them down with books to flatten them out after I put them on the board.)

Then I had to think of a sappy phrase to go along with my heart.

Geo Heart Design with magnets
Making the magnets was so fun and easy, I picked up some more magnetic sheets at WalMart and made a geo house.

On Thursday, I’ll have another heart-related project for you!

 

Sewing FAILURE

So just want to admit to being a total failure on this week’s project.  It was all about protecting my iPad that I take everywhere.  Love my iPad.  Cause I’ve always gotta be totally connected.  It even has a totally cute little travel case that I made a few years ago so it can be real pretty when it travels with me. Pretty is very important to me and my iPad.

ipad

 But that case is not lookin’ good with my new carry on bag.  Makes my soul kinda shrivel up….

Ipad Case

So I had to make a new coordinating case.  I’ve made a few of these in the past and thought I’d change it up a little.  It would look like an envelope and have a loop and button closure plus denim trim.  So cute and easy peasy–in my head at least.

I had a stack of coordinating fabric…

Fabric

One rainy afternoon I measured.  Drew a little pattern. Cut it out.  Sewed it up.  Then I realized I had put the fabrics in the wrong order.  Get the ripper.  And sewed it up again.  And then I discovered that I had forgot to include the flap length to my calculations. Yeah, it was there on my diagram, just not added in.  Had to start all over.

So onto day 2….

Made sure everything was measured correctly.  Cut it out.  On this version I decided to use two layers of fleece to provide extra padding then quilted it.  All done and discovered that the lining had slipped.  Put a new lining on. 

Day 3….

Found a little matching pocket that I must have made for another tote so thought I would use it even though I really didn’t need a pocket.  Put the pocket in the exact spot I should have but the button for the loop closure.  So I had to use Velcro. Grrrrr, didn’t want to use velcro.  Then I couldn’t get the denim trim to lay correctly on the flap’s curves.  Gave up on that.  Tried a different method.  Broke a needle.  Bent the next needle.  And last but not least, sewed the Velcro on upside down. 

Therefore, there are no instructions for this iPad case.  And I’m not showing any close up shots since the stitching is so BAD. 

ipad case

ipad case

ipad case
See how the bag’s handle conveniently hides the bad stitching on the Velcro?

Normally I would just start all over and learn from my mistakes.  But I’m already on day 3 of this miserable failure so I’m stepping away from the sewing machine….

Step away, step away, for another day.

I’m now going to clean my garage…. 

Adventures in the Kitchen with Michelle, Salted Herbs

Once again my magazines have gotten me into trouble – well, maybe not trouble…this month, in my Food & Wine Magazine, I stumbled over an interesting ingredient. I can’t resist a recipe labeled ‘Creamed Spinach transformed by Magic Salt’. OK, you got me – magic salt!?

This is something that, after a bit of research, I discovered has been done in Canada for years. Salted herbs, aka Le Herbes Salees, are the ‘evil twin’ to the coveted Montreal Steak Seasoning. I know you remember when that dried delight landed on the grocery store shelves in the lower 48! I know I was in awe, and used it on every piece of meat I could…even a pork chop wasn’t safe. Now, this is different. I did say evil twin,…meaning this is salty and fresh instead of peppery and dried. After reading about it’s use, I had to make some. As I did, my mind wandered to all the different ways I could use it. This is an ingredient, not a condiment. Be careful. Now, search your mental Cloud for those old high school French lessons and follow along: permet de cuisine ! (Let’s cook)

Le Herbes Salees

Step 1: Gather together

Gather Ingredients

1 Medium Carrot, coarse chop

1 rib of Celery, coarse chop

1 Medium Parsnip, coarse chop (parsnip?? Imagine a turnip crossed with a super sweet carrot..yumm)

1/2 Medium Onion, coarse chop

1 Cup Fresh Parsley, coarse chop, packed (mine equalled one whole bunch crammed in the cup)

1 Cup Fresh Chives, snipped (again, one package equalled a cup)

1 Cup Fresh Spinach, packed *

1/3 Cup Sea Salt, coarse (sea salt is super salty – next time I may use a touch less)

*the recipe said specifically NOT to use baby spinach. After reading some of the other variations of recipes (of which there are many!) they include things like fresh savory – we don’t even have dried Savory here!, and Chervil, once again – go fish! So, when I thought about it, the dark curly spinach that’s somewhat tough and strong tasting would be great. I imagine that’s why they used it, not as a veggie, but more of a large herb. Alas, another item we don’t have here. I decided to use a smaller handful of baby spinach I had on hand. I keep in mind that it will have more water and less taste – next time I’ll be sure to have the real thing on hand.

Step 2:

Salted Herbs Step2

Chop those veggies and herbs

Step 3:

Salted Herbs, process

Load the carrot, celery, parsnip and onion into the food processor and give them a whirl.

Step 3 a:

Salted Herbs, A fine chop

They should look like this – a fine chop. Careful, don’t liquify it!

Step 4:

Salted Herbs, process

Now the other soft herbs – and pulse.

Step 4a:

Salted Herbs, step 4a

Looks a bit like pesto. Everybody’s a fairly uniform size too. Just imagine how long this would take by hand – ugh! But, Mmmm, that smell !

Step 5:

salted Herbs

Unload the mix into a bowl. Now add in the sea salt and stir.

Step 6:

Salted Herbs, step 6

Cover and get in the chill chest at least overnight.

Step 7:

Salted Herbs, Step 7

And the next day… Since I don’t have a Creamed Spinach dish that I’m adding this to, I used my imagination. I did say ingredient – NOT condiment. This is NOT pesto or some French Canadian salsa. Use it a teaspoon or less at a time to whatever dish needs it. Do not add this to anything that has salt in it already…like salted butter, or cream cheese. Now Crème Friache’ , s’il vows plaît ! Like butter meets cream cheese and there’s no salt (yes, a ton of fat). O M G !!

OK, this is pretty healthy as it has no fat – so get a can, or box, of strained tomatoes and add some in – now you have a fat free dip to go with nearly anything! I of course know that it’s begging to be a steak marinade, like chimichurri, or under the skin of the next chicken I roast. Got fish – oh yes. Lay out a fillet on a foil, top with a spoon full, make a pouch and pop it in the oven. Escalloped potatoes will never be the same.

Step 8 (a):

Salted herbs, step8a

Maybe you like this idea, but can’t get over how similar it is to that lovely mix of fresh & dry italian herbs served at restaurants with olive oil and bread. OK, a pinch of pressed garlic, sun-dried tomato flakes, and dried red pepper flakes and we’re off to Italy. Again – very salty. Feel free to add this to a bunch of fresh basil – presto pesto!

Finale:

salted Herbs, Finale

The Canadians have as many variations of this as stars in the sky – I like the sweet parsnip addition. People list it being used in all sorts of soups (great idea), veggie casseroles, mashed potatoes and sauces. So, make this up, put it in a jar and park it in the fridge. This should keep for at least a month, maybe more. Next time you give a dish a taste and think ‘it needs a little something???.. “ before you pop in a bouillon cube or reach for the salt shaker, give this a try.

Finale 2:

salted Herbs, Finale2

The Italian version – oops, I spilled some olive oil on it – guess I have to eat it!

Finale 3:

Salted Herbs, Finale 3

Those fancy herb cheese spreads are in such trouble – crème fraiche and a bit of this swirled in put on a no-salt water cracker. I can almost tolerate the fat content for this little gem …and since I made it – I need to eat it.

How I suffer to bring you these things. Vous êtes les bienvenus. (Your welcome.)

Michelle Beal 

 

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