Make either one or two large eyes. Quentin wanted just one eye on his Minion.
Strap: black fleece, ½” wide by 14” long
Eye: Beige Fleece: 4” circle
White Fleece: 3” circle
Black Fleece: 1-1/4” circle
Pocket: 10” X 14” Navy Fleece (we used purple, since that was what I had). Turn top under 1” and stitch down. I used a fancy stitch for this step.
He turned it right side out and stuffed it, and I sewed the bottom opening shut on the machine.
Quentin noticed that it didn’t have arms or a mouth… I told him pillows don’t need arms, but he drew a mouth on with a permanent marking pen, and then he was happy. He was delighted with how it turned out, and said he didn’t think it would look so much like a Minion!
My daughters usually come over on Thursday evenings, and tonight was no exception. I made steak and spotsons for dinner, which is a family favorite. My Bohemian grandmother used to make them… actually, they are much like the German Spaetzle. My sister makes the best spotsons, and I watched how she did it the last time she was here… she just makes the dough much “wetter” and kind of scrapes them into the boiling water, cutting the batter as it pours in. The way I learned to make them was using a stiffer batter, and the spotsons were heavier than hers. Here’s the recipe:
2 eggs, slightly beaten
1 teaspoon salt
1 cup of water
Mix, adding additional water to make a thinner batter, about the consistency of heavy pancake batter. I usually make at least a double batch. Scrape them into a pot of boiling water. As they cook, they will rise to the top of the water. I used a slotted spoon to scoop them out into a colander, which is placed over a plate or bowl to catch any water that might drain off. The smaller the pieces of the dough, the better the spotsons are. Meanwhile, brown the steak (sirloin is best) in butter… I use a stick of butter in my large electric frying pan. Salt and pepper the steak, turning when brown. When I turn the steak, I toss about 6 or so cloves of garlic into the butter along with the steak. This is a step I have added, not one my grandmother used… but we all like the flavor garlic adds. When the steak is browned nicely, remove it from the pan and pour the cooked and drained spotsons into the frying pan, turning them well to coat them with the drippings. Heat them through, salt and pepper, as desired, and they are ready to serve. Delicious with a green salad.