Log Cabins in Springtime and Kielbasa with Kraut

Grandpa Charlie used to say we were British, Scotch, and a few other nationalities, with “a little bit of fighting German.”  Well, today that little bit of German is manifesting in my kitchen.  Yesterday afternoon, I made a modern version of Peach Kuchen.  Last night, I put some sourdough rye bread fixings in a bowl to “ferment” overnight, and this morning it has been fashioned into a round loaf that is raising in a casserole as I write.  There is a pot of Kielbasa Sausage with Sauerkraut simmering on the stovetop, sharing its aroma bountifully.  I put a few cut up potatoes in it to make a one-pot meal. 

The snow is falling softly still, as it has been all day.  I think we've got about 3” of light snow on the ground at this point, and the “winter storm” is forecast to continue until tomorrow morning.  The storm actually feels more like a lamb than a lion, but it is persistent, so the accumulation will be storm-worthy.  I’m happy to be snugly inside, enjoying the winter wonderland through the picture window. 

It’s a good day to be seated at my sewing machine, with visions of sugarplums dancing in my hands… soft and spring-tinted pastels marching across my design wall in a version of Fons and Porters “Cabin Rose”, a You-Tube video I came across that caught my eye.

https://www.youtube.com/watch?

v=Feb3vnmohP0 . 

Here’s the video, so I won’t give you a tutorial, other than to say I cut 2-1/2” pieces to form the bottom of the “cabin” block, and cut the strips for the “logs” into segments that measured for each round:  2-1/2” and 4-1/2”, 4-1/2” and 6-1/2”, and 6-1/2” and 8-1/2”.   Two logs make up each round of this half-cabin block, shown at right.

Here is the photo of my design wall, shown
below, with the first 32 blocks sewn.  I have not yet decided if I will make several baby quilts, a large throw, or a bed-sized quilt.  I love the soft pastels that combine to create a quilt very relaxing to look at.  It feels like springtime, even though the storm outside tells me it isn't! Recipes for the bread and kuchen follow.

Sourdough Rye Bread:

1 cup sourdough starter, 3 cups bread flour, 1-1/2 c water, 2 Tbsp. sugar (or honey or molasses)

Mix well, cover bowl and let stand overnight.  The dough should be doubled by morning.

In the morning, add: 

1-1/2 tsp. salt

1 cup rye flour plus additional rye flour to make

a soft but wet dough.  I used about 1-1/2 cups, but that varies depending on humidity and moisture in your flour. 

Put dough in a greased bowl, shown on left.  Raise until doubled, about 2 hours.  Scrape out onto a well- oiled board or countertop and fold over itself several times, as shown on right.  Round up, place on a sheet of parchment paper, sprinkle with flour, and put in a casserole bowl to raise for about 2 more hours, until doubled again, pictured below. 

Heat another covered casserole or Dutch oven in a 450 degree oven for 20 minutes.  Slash top of dough with a very sharp knife. Transfer the dough, parchment paper and all, to the hot casserole.  Cover and bake for 15 minutes.
Remove cover and bake another 10 to 15 minutes until golden brown.  Remove from parchment and cool bread on a wire rack for at least 30 minutes before cutting.  Notice I did not add any additional yeast to this recipe… my starter is so active I didn't need to.  It made a large loaf, with a crisp, chewy crust and an interior that is tasty and hearty.

 

My sister, Doreen, gave me this recipe for Apple Kuchen, but I changed it a bit and made it into my  own version, with peaches instead of apples.

Peach Kuchen:

1 c. sugar (may add ½ cup more if you like it sweeter)

1 teaspoon salt

1 c. butter

Cream sugar, salt and butter in a mixer until fluffy.  Add:

3 eggs

2 tsp. vanilla

Beat well.  Add:

2 c. flour

Spread 2/3 of batter in a greased 9 x 13 pan.  Top with:

1 can peach pie filling, spread over filling.  (May substitute any flavor pie filling you choose)

Spoon remainder of dough over peach filling.  Spread over filling as much as you can, with a butter knife or spatula.  Sprinkle topping over the top.

Topping:

1 Tblsp. butter

1 Tblsp. flour

1 tsp. cinnamon

1/4 c. brown sugar

Bake 40-45 minutes at 350 until golden brown.

Are you ready for an ethnic meal?  What are your favorites?  Years ago… MANY years ago... a couple of friends joined us and we wives made ethnic dinners, complete with menus we printed out.  We dressed up, and ate by candlelight… as close to a romantic evening as couples with little kids can get!  I will always remember our Chinese meal, and my first attempt at making fried rice.  I added the eggs to the rice and heated it, instead of scrambling them on the side… and I ended up with a dish my friend’s husband referred to as... please pass the Chinese Oatmeal.  Remember that, Paula?  We had some good times, although in hindsight we really didn't get very adventurous, but outside of the Chinese Oatmeal, most of what we made was delicious.   Every time I make Fried Rice now, I think of that dinner and smile.  

Sourdough English Muffins

The temperatures are dropping and the cold wind blows!  It’s a good excuse to heat the kitchen up with bread baking.  I used to have sourdough going most of the time, but I haven’t done that for a few years.  Fruit flies love sourdough, and they invaded my house.  I lost that war, so the sourdough went out the door, followed by the fruit flies.  Lately, I've been making Artisan breads and they begin to sour naturally as they sit overnight, so I got the idea of keeping about a half cup of the soured dough in the bowl, and just adding to it for the next loaf.  After a week or more, the dough is nice and sour and makes a delicious, crusty bread with a tender, moist center. My late husband, Ted, used to be especially fond of the sourdough breadsticks, and when we were dating, he had a habit of sticking a few in his shirt pocket when he stopped by my house on his way to work, which prompted little sister Sherri to quip her version of Mae West’s classic remark, "Is that a breadstick in your pocket, or are you glad to see me?”  My shy guy giggled and blushed for many years after that when I made breadsticks, remembering her remark!!!  Sourdough has been around for thousands of years, and was once the only method people used to leaven their bread.  Ted told me that the old prospectors always made their bread with sourdough starter, and that's why they were referred to as "Sourdoughs".  I read online (and we ALL know everything we read online is true, don't we?) that San Francisco Sourdough is world famous and claims to be the best made... but in blind taste tests, another city in California made the best San Francisco sourdough bread.  San Francisco demanded a re-test, and the second tasting revealed the same results!  Now you will have the means to create your own masterpieces of sourdough baking.

When using sourdough, do not use metal containers or spoons... glass or even plastic bowls and wooden spoons are fine.  The dough has to be "fed" once a week, and if it isn't used weekly, store it in the refrigerator.  Whole grained breads contain more "wild yeast" than refined flour, so you might add a bit of rye or whole wheat flour to your starter to make it more active.  If desired, you can add a bit of extra yeast when making your recipes, to make a lighter dough that still has a good "sour" flavor.  We like light breads, so I usually add a bit of yeast to my recipes, although the hard-core Sourdoughs would cringe at the thought.  Starter will last forever if you continue to use it and renew it regularly.

To make a simple starter:

2 Tbsp. active dry yeast

1/2 cup water, 110 degrees

Soak yeast in water for 7 minutes  OR  add 2 Tablespoons Instant yeast (do not soak) to the flour.

2 cups all-purpose flour

2 cups warm milk, not hot

3/4 cup sugar

2 Tbsp. Apple Cider Vinegar

Mix with wooden or plastic spoon.  Keep it in crockery, glass or plastic... no metal!!!  Let starter sit for 3 or 4 days before using.  The lid should be loose over the starter… a cotton tea towel works fine as a cover.  Keep it in a nice, warm place.  Stir at least once daily.  Every 5 days or so, feed the starter with 1 cup water, 1 cup all-purpose flour, and 1 Tablespoon of sugar.  Mix well, and let sit at room temperature until it bubbles and raises a bit.  If you use the starter twice a week, you can leave it at room temperature, otherwise refrigerate it so it doesn't spoil.  The starter can also be frozen. 

Because I have the soured Artisan bread dough, I will use that as my starter instead of making this starter, but used the same recipes for making the breads.  I added 2 cups of warm milk to about 2 cups of my soured Artisan bread dough, 2 cups of bread flour, ½ cup Rye flour, 1 teaspoon instant dry yeast, and 1 Tablespoon granulated sugar.  I mixed it well and covered it with a clean tea towel and let it sit overnight.  Sourdough before sitting overnight is shown above,

Sourdough English Muffins:

1 cup starter

1 cup warm milk

1 to 2 cups flour

1 Tablespoon sugar

Mix well, adding only a cup of flour at first to make a soft, wet dough, and adding more flour as necessary.  I find my flour is very dry this time of year and a bit over one cup was enough.  Let stand at room temperature until bubbly, from an hour or two to overnight, if you wish.

Add to dough mixture:

1 teaspoon instant yeast

1 teaspoon salt

1/2 teaspoon baking soda

1 Tablespoon Olive oil

Up to 1 cup all-purpose flour

Blend until smooth.  Knead in additional flour to make a dough that is soft but not sticky.  Let rest a few minutes.  

Roll out about 1/2 inch thick and cut into rounds.  (photo at right)

Place on baking sheet sprinkled with cornmeal.  Turn over to get a bit of cornmeal on both sides.  Let rise until doubled. (photo above left)

Bake on dry griddle (I like electric best, set at about 350 degrees) until golden on each side.  Turn the muffins about 3 or 4 minutes after they begin to cook so that both sides are flat.  If they bake too long on the first side, they will rise and get round on top instead of being flat.  They can be turned again, after they begin to brown, to cook evenly on both sides.  Refrigerate muffins that you don't eat that day.  Makes about 1 dozen English Muffins.  Breakfast tip:  Slice muffin and toast lightly; fry an egg (yolk broken), and a couple of slices of crisp bacon or a sausage patty, topped with a slice of cheese for your own breakfast sandwich!  Also delicious toasted or plain, with the jam of your choice or honey.

Speaking of honey, yesterday was Valentine’s Day… my sweetheart has been gone for eight years, but my dear friend stopped by yesterday with a gorgeous floral bouquet and a box of chocolate mints!  She is also a widow, so I am her sweetheart this year!  It brightened my day, for certain.

The weather might be colder, but I’m rejoicing as the days get longer!  Now there is about an hour more daylight in the evening, and that makes me happy.  I don't know how much earlier daylight arrives, because I don't get up that early! The winter has been mild here in Cincinnati, with our biggest snowfall having come before Thanksgiving, which is early here.  My daughter told me we may still get a blizzard or two before we can claim it’s spring… and I think she jinxed us!  We are in the midst of a winter storm warning… about 3” on the ground so far, and it’s supposed to continue until tomorrow morning.  I’m thankful that I don’t have to go out and trudge through the snow!  I can enjoy it from my family room window, wrapped in a cozy quilt. I'm hoping you have a warm place you can watch it, too!

                

Who Wants Strudel?

One of the things my children have been wanting to learn is how to make Strudel.  When I lived on the Iron Range of Minnesota, an elderly friend taught me to make it.  I have never found a recipe in any cookbook that was made the same way as it was made up there in the North Country.  My Aunt Betty made delicious Apple Strudel, also, but not much of it got out of her house, with four sons and my uncle who all loved it.  My sons loved strudel so much, they would volunteer to peel the apples if I would make it, and even sometimes requested Apple Strudel instead of a birthday cake.  I remember them coming in from their paper routes at 6:00 in the morning and peeling apples on those days I agreed to make it… before apple peeler/corers were available, or if they were available, they were beyond what we could afford.  So this Christmas, my youngest son and his wife had a strudel lesson on their agenda.  I must say, it was especially fun for me, as all I had to do was sit my behind in a chair and give instructions!  Donavon complained several times about his back aching from standing and kneading the dough (we made two strudels and each needs to be kneaded for 15 or 20 minutes) and he proclaimed a new respect for all the times I made them strudel when they were children!  He had no idea it was so labor-intensive!   Of course, I sat adorned with my martyr’s crown in humble acceptance of his praise.  When it came time to stretch the second strudel, Alyssa pushed him aside and did it herself.   The photo below shows the strudel dough when she had it partially stretched.

Strudel: 

Mix in large bowl:

4 cups flour

2 eggs

1 teaspoon salt

2 Tablespoons oil

2 teaspoons vinegar

1 ¼ cup warm water

I now put the ingredients in a food processor and zap it quickly several times just until the dough forms a ball, but it can be mixed in a bowl by hand, as well.  Do NOT overmix in the food processor, or the dough will break down and will not stretch properly.  Knead on lightly floured board for 15 minutes until dough is no longer sticky and very soft and elastic.   Add as little flour as necessary to keep it from being sticky.  As you knead the dough, it will become less sticky so don’t be tempted to add too much flour.  Put dough in a bowl that has a bit of oil in the bottom.  Cover strudel dough completely with oil.  The oil can be returned to the bottle after you remove the dough the next day.  Cover bowl tightly with plastic wrap and set in a warm place overnight, or at least 8 hours, until dough rises and is soft and pliable.  Cover table with a large tablecloth that has been sprinkled with flour.  Lift dough out of oil and let drain over bowl for a moment.  Put dough in center of table.  Begin to carefully pull dough outward from center, and then using the palm of your hand and being careful not to tear the dough, stretch dough out to hang over the table on all sides.  The dough will be very thin and you can see where the thick spots are and can put your hand in those areas to gently stretch it thinner.  Let the stretched strudel dry for a few minutes.  Melt ½ cup butter.  Drizzle over stretched dough and then carefully pat it around so all dough is buttered.  Don’t try to rub it, as you could tear the dough.  Dough will be fragile at this point, so work quickly and carefully.  For Apple Strudel, sprinkle buttered dough with crushed cornflake crumbs or dried bread crumbs, to absorb some of the apple juice.  Skip this step of crumbs for the Cheese Strudel. Spread with filling and tear off thick edges that are hanging over the table edge.  Roll up, jelly roll style, lifting the edge of the tablecloth and gently shaking it to begin rolling.  Carefully coil strudel in shallow roaster or large baking pan.  Drizzle with another ½ cup melted butter.  Bake at 350 degrees about 40 to 60 minutes, until golden brown and filling is cooked.  Baste the top a time or two with the butter and juices that accumulate around the strudel.  The strudel will puff up somewhat, but fall a bit as it cools. 

Cheese filling: (Shown at right)

3# small curd cottage cheese, drained and rinsed in large colander

4 eggs, beaten slightly

½ cup sour cream

1 to 2 cups sugar

1 Tablespoon dill weed OR a handful of chopped fresh chives

Apple filling: (Shown below)

Peel and slice 3# apples

Sprinkle buttered, stretched strudel dough with dried homemade bread crumbs or crushed cornflake crumbs.  Spread apples over strudel.  Sprinkle with about 1 cup brown sugar (may substitute white granulated sugar).  Sprinkle with cinnamon.  May add chopped walnuts.

 Donavon, ever the perfectionist, was being a true worry-wort, sure that it wasn’t going to turn out as good as mine used to be.  My table here is much bigger and the strudel cannot be hung over the edges of the table, and he was sure it wasn’t working.  After stretching one batch of dough and worrying that it wasn’t going to be like mine, Alyssa firmly pushed him aside and said she would do the second one herself.  It was a good thing, because then Donavon was free to snap a few photos… not as many as we should have had, but hopefully sufficient to make your mouth water.  When the strudels were baked and cool enough to cut, Donavon absolutely beamed as he took his first bite and realized it was EXACTLY like my strudel, and tasted just as good as he remembered.  Middle son Craig and youngest daughter Tricia were also here to enjoy the fruits of their labor!  It was a very good day. 

My neighbor, Rose, taught me about making the cheese strudel, and it was one of the things that we always made when the Chives in the garden began to grow in the springtime.  When I married Ted, he taught me to make it with Dill Weed, the way his mother used to make it.  My children and I talked about how it would be interesting to sprinkle the cheese topping lightly with fresh raspberries or blueberries before rolling it up.  It will be fun to experiment with those additions.  Now, with many of my beloved friends and my husband gone, these recipes help to keep them alive and close to me in thought.  I shared many good times with them, and those thoughts are my company now when the nights are long and lonely.

Speaking of times gone by, when having their strudel lesson at Christmas, my children were coveting

my 2-cup flour sifter they remembered from their childhood… Donavon searched in stores and online and was unable to find anything like it… until he stumbled upon a couple on e-bay.  Who knew they are vintage items and no longer being made???   He bought one for himself and had one sent to his sister, also.  It delights me that they want to have these vintage items in their own homes… things that remind them of their childhood.   Older daughter Michelle wants to learn how to make strudel, also.  She lives in the area, so we will get together some weekend and she will have her lesson.  Maybe we can try one of the berry additions to the cheese strudel when we make it together.  What vintage items do you have in your kitchen that cannot be replaced?  It makes me wonder why they stop making items that are so much handier than the modern things for sale now.

Happy New Year! Food for the Soul and Body, too.

Thanks to my DVR, I just finished watching the Billy Joel tribute that aired last night, with him receiving the Library of Congress Gershwin award for popular song… what a fantastic evening of music!  And the big surprise was (to me, at least)… the talented Kevin Spacey can play harmonica and sing, as well as being one of my favorite character actors!  This was a real treat… music is food for the soul, with words that tell a story and tunes we can replay in our minds over and over again.  So much of the music today seems just noise to my aging ears… I appreciate the new artists who sing and play melodies that are uplifting instead of depressing or jarring to my senses.  When I was young, artists made appearances all over the country in small venues, and we had 45 rpm records and radio… and occasionally they were seen on television, like the Ed Sullivan Show.  Artists reach millions more listeners now, with the internet and you-tube, but the internet also fosters much misinformation.  It makes me think of how the written word once was considered “gospel”, and we youth were guided to realize that anything can be said and written, but it doesn't necessarily make it truth.  And even if it IS truth for some, it may not be truth for everyone.  I try to keep an open mind, but it saddens me when young adults are drawn into the mind of the masses, which can easily mask the ability to think for themselves.  And it seems to me that we have a need to label everything… from generations called baby boomers to millennials to generation X, Y or Z and illnesses like autism, Asperger’s, and so on.  If someone doesn't relate easily to other people, they might be pointed out as having a mental illness that prevents them from relating.  One of my friends laughingly said her family was dysfunctional by today’s standards, but they didn't know it and were happy anyway!  Life used to be simpler then… without labels, when our interaction was with our friends who had the same parental guidance as we did!  We weren't exposed to too much too soon, and I think that was a good thing.

Christmas is past… I spent weeks wrapping gifts, literally, and boxes for each family lined my dining room wall.  This photo was taken after my oldest son had already taken their boxes from the room at

Thanksgiving.  I have a large family, and I think I have a tendency to overdo things a bit.  Every year I resolve not to do that, but it just seems to happen somewhere midst the holiday spirit!  A new year is beginning… 2015, with new ideas, new music, and new labels.  Our world has become smaller… through my internet quilting lists, I have friends in South Africa, England, France, Australia, and many other countries.  I will most likely never meet them, but we share bits of the fabric of our lives with each other. Instead of mailing a letter and the recipient getting the news days later, we can send an instant e-mail or Skype and see our loved ones as we talk to them, wherever they are.  Although the ease of internet connections brings with it some things to be wary of, I cannot imagine my life without that link to my friends and family.  Long distance telephone calls that used to be expensive and rare, now are free for most people, and my children in other states call me almost daily, as I call my own parents.  It is a good thing, progress, in many ways.  Sometimes I wonder what will come next… I've already seen a lot of changes in my 72 years!   I remember my grandfather telling me that when I was a child, and now I understand what he was saying.  My oldest son said to me about 30 years ago… “Do you realize that these times are MY ‘good old days’?”  This year, three of my children will be in their 50’s.  I wonder where the years have gone…

The holidays were fabulous this year!  It seemed we never stopped having family gatherings, and that is always what I most look forward to.  One of the hits this year was a recipe my internet friend, Sara, told me about, and my family loved it… right down to 4-year old Lucas!  Here’s my version of it.

Cream of Mushroom/Prime Rib Soup:

Melt 1 stick (1/2 cup) butter in a soup pot.

Slice 1 package (8 oz.) Baby Bella mushrooms and sauté in the butter over low heat.

When mushrooms are cooked, add ½ cup flour to the pot to make a rue, leaving the mushrooms and butter in the pot.  Stir to incorporate the flour into the butter.

Add 6 cups of milk, stirring in a little at a time, heating over low heat until the soup thickens a bit.

Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder.

Dice 1 nice slice of leftover prime rib and add that to the soup.

Stir in 2 cups of whipping cream

Cover and continue to cook on low heat, stirring occasionally so it does not scorch.  It can be made ahead and transferred to a slow cooker set on warm, if you prefer.  It’s definitely not low fat, but it is delicious!  If you don’t like mushrooms, it probably isn’t the soup for you, however.  I think it would be wonderful without the prime rib, also.  It only takes a few minutes to make it, and it can be ready to eat in about 15 minutes.  Very good served with a crusty artisan bread or fresh garlic breadsticks.

And in case you are in the mood for a little something sweet to top it off, try this.

Dreamsicle Salad: (but it’s really more like a dessert!)

2 small packages of orange jello, made with 2 cups of boiling water, stirring well until jello is dissolved.

Add 1 cup of ice and stir in.  Chill in the refrigerator until the jello begins to thicken slightly.

Pour jello into a large mixing bowl and beat in 2 small packages of dry vanilla instant pudding mix.  Beat until it is smooth and pudding mix is thoroughly incorporated.  Fold in one large container (16 oz.) of thawed frozen topping, such as Cool Whip, and two 15 oz. cans of mandarin oranges, drained.  Cover and refrigerate.  This is a double batch, but you can halve the ingredients and make a smaller batch, if you don’t have many to feed.  However… it keeps well in the refrigerator for several days and makes a tasty snack.  I think it could easily be put into a graham cracker crust and served as a pie, also, but it’s very good just plain, and is a nice, light treat.

The folding tote bags were a big hit with everyone, and a lot of fun to make.  I think I’ll make a few up to have handy for gifts when I need one in a hurry.  The Advent banners were enjoyed by the grandchildren, as well.  My oldest son laughed as he recounted this story to me:  Charlotte’s 6^th birthday was on December 22^nd, and they had birthday cake that evening at her family party.  Quentin, age 9, asked Mark if they could still have their Advent candy, since they’d already had an ample supply of sugar.  Ava, age 13, instantly reacted, telling Quentin he should not ask because then they might be told no!  My guess is they still had their Advent candy, along with the birthday cake.  One of the gifts I sent those grandchildren was their own snack mat with matching napkin, assorted hot chocolate mixes, and their very own mug… stuffed with candy!  The gift all three were most excited about and thanked me for first was… the CANDY MUG!  I think it must be in the Grandma’s Rule Book that we are allowed to spoil our grandchildren!  If you haven’t got a grandchild to spoil, see if you can find someone who will share theirs with you.  Happy New Year, my friends and family… may you have your best year yet!

I’ve got a Secret… Fat Quarter Folding Totes

I’ve got a Secret… Fat Quarter Folding Totes:    

Now, during the holiday hiatus of many shows, the Game Show Network has old reruns of I've Got A Secret and What’s My Line.  They aren't THAT old… I've Got A Secret is the “new” version of the show, with Steve Allen hosting, and the one I watched was from 1961.  It’s hard to believe that it’s been over 50 years since that show originally aired!  In the fall of 1961, I became a mother.  My firstborn child was born on 9-11… and that date now has a completely different memory attached to it, since the bombing of the Twin Towers in New York.  Times have changed so much since the 1960’s… hairstyles, clothing fashions... when women wore undergarments that drastically changed their body shapes!  Waists were cinched in, girdles held tummies flat, and bras were uplifting and transformed breasts into pointed objects… and remember nylon stockings with garter belts?  No wonder it took us so long to get dressed. Women wore dresses in the 60’s.  Now, it’s unique to see a woman in a dress, in this era of comfortable pants and elastic waists that expand as our waistlines grow.  Men’s lapels were wide, and so were their ties.  Today, as I brushed my curls out, I realized that my hairstyle now is much the same as it was in 1960 in my graduation photo.  The ratted hair and beehive hairdos came later, when I was busy raising toddlers and had little time for worrying about following fashion.  I've got a secret of my own… the “Real” me is that 19 year old young woman hiding inside me, that no one knows about or sees… but me. 

Recently, I found this website: http://zaaberry.blogspot.com/2011/05/tote-tutorial-totorial.html and saw her tutorial for the fold-up tote bag.  (Check out her tutorials… she has some other cute ideas!)  I thought I could make it from fat quarters… I have a lot of "mystery box" fat quarters that don’t fit well into my quilting ideas, but they make cute and colorful bibs and other small projects.  I incorporated some changes for my own tutorial that make it even more to my liking!

This tote takes about 5 minutes to do the serging and about 30 minutes to sew the rest of the bag,  This does not count cutting the pieces, however.  By sewing several at once, the time per bag can be lessened a bit, if you do them assembly-line fashion.  Now, bear in mind that I have slowed down in my old age!  You may be able to make one faster than I can!

Each tote takes two fat quarters:  one for the main part and one for the band and straps.  Ironing the fat quarters before cutting is advisable, as the folds may prevent accurate cutting.  If you have a serger, it works great for joining the pieces, since the bag is not lined.  Alternately, French seams will also look neat on the inside of the bag, or you can zig-zag the seam to enclose it.   Cut off all selvages.  Fat quarters vary a bit in size; some are 18” x 21” and some are 18” x 22”.  Cut the main color fat quarter to measure 16” x 22” (or 21”).  Cut two pieces from the main color, 16 by 11,  or 16” x 10-1/2”, if the fat quarter measures 18” X 21”.  16” is going to be the width of the tote.   The smaller measurement will be the height of the main part of the tote.

Next, cut the bands and straps from the contrasting fat quarter.  With the fabric doubled, cut two strips 4” x 22” for the straps.  There should be 10” x 22” remaining.  Lay it flat on the cutting board and cut it 16” long, or the same length as the width of the body of the tote bag, so the result is a piece 10” x 16”.  Cut it into two 5”x 16” pieces.  This is for the band at the top of the main color.

Cut a 6” length of round elastic.  This will be for the closure.  Position the two ends of the elastic at the top center of the main color on the front of the bag, forming a loop, and stitch across it several times to secure it well.  When the band is joined to the main color, the elastic loop will be between the two pieces.

Join the band to the main body, front and back.  There are now two pieces, approximately 16” x 1 6”.  Press this seam down and stitch it in place a scant ¼” from the seam so the seam allowance is secured on the inside.  Join front to back on both sides and across the bottom.   Again, if you don’t serge the seams, edge them with a zig-zag stitch or do a French seam to prevent them from raveling.

Serge (or fold under ¼”) the top of the bag.  Fold under about 3/4” to the inside.  Stitch along the bottom of the fold and again near the top of the bag so that the folded portion is stitched down on the top and bottom. 

Straps:  Press each 4” x 22” strip in half, wrong sides together.  Open out, wrong side up, and press each edge in to meet the middle fold.  Fold in half again, enclosing the raw edges.  The strap will be comprised of four thicknesses of fabric. Stitch along both long sides, close to the edge. Turn under about 1/2” on each end of the straps and stitch in place. (See photo at right.)

Mark about 3” in from each side of the bag for the strap position.  Pin to the bag at the 3” mark, about 3/4” down from the top edge of the bag.  Double check to make sure the strap isn’t twisted before sewing.  Sew the strap to the top of the bag  across the top, down each side, and across the bottom, in a box shape, then sew corner to corner, an “X” in the center of the box.  Repeat with the other three ends of the straps.  If you wish, you may put some stabilizer on the wrong side of the bag for extra stability, but it isn't necessary to do so.

Sew a button to the band, about 3” up from the elastic loop.  I had fun rummaging through my button basket to find the right buttons for my bags.

If you wish to box the bottom, turn the bag inside out.  Fold the corner so that it forms a triangle, placing the side seam over the bottom seam.  Sew across the triangle, about 2” from the point.  I backstitched at the beginning and end so the stitching would not pull out.  This “triangle” may be cut off and the seam serged, but it isn’t necessary to do that.  Turn right side out.  The bag is finished!

With the little piece left over after cutting the contrast color, a pocket could be sewn on the front or back… or on the inside, if you prefer.  I sewed two pieces together, leaving a space for turning, and turned right side out and pressed.  Position the pocket about 2” down from the elastic loop, and topstitch the pocket to the main fabric of the tote,

making sure to stitch the place you left open to turn the pocket in the seam.  Backstitch at the top edges to secure the pocket.  It works best to sew the pocket to the main part of the bag before joining the side seams, but it can be done after if you are careful to keep everything straight, taking care not to catch any unwanted parts in your seam!  The two layers makes the pocket a bit sturdier.  A Velcro strip can be sewn to the pocket and bag at the top to close the pocket, if desired, or it can be closed with a button and buttonhole... or just left open.   Depending on the size of the pocket, it can hold a cell phone, keys, library card, or credit card. 

I have left some of the bags at 18” wide, but then I add another contrasting band between the main body and the band, which requires additional fabric.  In most cases, a jelly roll strip (2-1/2”) works well.

Large Tote: Cut 2 pieces of main fabric, each 10-1/2” or 11” x 18”, depending on how wide the fat quarter is. 

From one 2-1/2” contrasting strip to use between band and main body, cut 2 pieces, each 2-1/2” x 18”.

Cut the straps the same as for the smaller tote.

Cut the bands 5” x 18”. 

Sew the tote bag the same as in the first example. The only difference is that it will be wider and a bit longer.  The boxed bottom is made the same way, but it can be a wider “box” by sewing 3” from the point of the triangle, if desired.  Larger variations are shown at the right.

To fold the bag, lay the bag flat and fold each side in at the point where the straps are attached.  Fold the straps down.  Roll, beginning at the bottom, and at the top, secure the roll with the button and elastic loop.  It is small and can easily fit in a purse or the glove compartment of your vehicle, ready for a time when you need a bag to put things in, such as a trip to the library. ends of the straps.

 

Variations and Pitfalls:

It works best to fold both ends in, leaving a slight space between them when making the straps.  This allows for easier folding the final fold when the two edges aren’t actually meeting or overlapping.  One of the most difficult things was pressing  these narrow pieces with steam and not burning my fingers with the steam, so take care!  It doesn't matter if  you sew your strap to the right or left of your mark…just be consistent with all of the straps.  It was easier to sew the straps on with the bag inside-out.  It was easier to stitch the top and band seams with the bag right-side out, stitching on the wrong side of the bag.  Take care when sewing the straps to the top of the bag… it is almost easier to sew another bag than to rip one out that’s sewn on the wrong spot!  That happened to me on the THIRTEENTH bag!  No wonder #13 has a reputation for bad luck.   Here are a few variations on the basic bag. 

This is a good way to use up those bright prints and gaudy colors that don’t fit well into a quilt.  Wild colors are great in this tote!  They look bright and cheerful… a fun project to gift to a friend. It can be used as a gift bag, and can be utilized as a tote bag when the gifts are removed.  Use your imagination and have fun!

About 10 years ago, I divided up my buttons and gave each of my girls a container of them, along with a fitted-out sewing basket of their own… but I still have a little basket of buttons left.  There are strands of elastic thread and big-eyed needles in the basket, as well, from my children and after that, my grandchildren, toddlers who sat in my sewing room and strung buttons to make necklaces and bracelets, while I sewed.  I think some of the buttons are probably over 50 years old, so they can probably be considered antiques.  Antiques, bit not junk… I’m glad I collected them from dresses, blouses, shirts, jackets, etc.  The useable fabric from those articles of clothing was cut up and sewn into new things, but not until the buttons were removed and strung together to be used on something new.  So many memories reside with the buttons in the basket… memories that have little meaning to anyone but me.  Perhaps it's time for these buttons to decorate someone else’s life… I hope when the bag has reached the end of its life, the button will continue its journey on another cherished item!  

Advent Banners and Family Fun

My five children had Advent Candy Banners when they were little, made of felt with decorative Christmas ribbon down the center and yarn ties down both sides to tie the candy to the banner. 

I thought it would be a fun project for the grandchildren to make, since we will all be together for Thanksgiving, I dug out some pretty upholstery-weight fabric

from my stash, bought to use as accents for tote bags and purses some years ago…. It’s antique gold chenille with subtle purple highlights and a lot of texture.  I cut the banners 12” by 27”, and since the fabric was 54” wide, I got two from each 12” pass.  I sewed the rectangle into a tube, right sides together.  I turned it right side out and pressed it well.  I folded it right sides together on the bottom edge , and sewed across the four layers… make sure your sewing machine will handle heavy fabrics in multiple layers, or use a lighter weight fabric with some interfacing to stiffen it if your machine will not handle heavy jobs.

 

Trim that seam and turn it right side out, and it will form a point, like it did in the table runner tutorial.  Stitch across the open top of the point on the backside.  Stitch the open end closed, just sewing through both layers in about a ½” seam.  

 

Choose a jelly roll fabric or cut your own 2-1/2” strips for the center decoration.  I cut mine in half, so they are about 20” to 22” long. 

Fold in half the long way, right sides together, and stitch across the bottom, again forming a point when you turn it right side out.  Press under ¼” on both long sides and pin it to the banner you made from upholstery.  I found out the hard way that I needed to situate the point of the decorative strip ABOVE the triangle forming the point on the banner, as it is just too thick to sew through without making your machine work too hard. 

Topstitch along both sides, around the point and across the top of the decorative strip.  I did not turn the top under, because the poem will cover that part.  Fold the top of the banner to the backside, making about a 3” rod pocket.  Topstitch through all layers. 

Mark both sides of the center strip with magic marker dots, so you know where to sew the 24 lengths of yarn for the candy ties.  My marks were about 1-1/2" apart.   Cut the yarn in 12” segments, and take one stitch to anchor it to the banner, then knot it twice, forming a square knot.  Sherri, Ava and I sewed the yarn ties on.   Attach a bell on the bottom point of the banner.  Insert a dowel or twig through the casing at the top of   Griffin cut our twigs from bushes bordering the yard in back, and they worked great!  Bella, Ava, and my sister, Sherri, added decorative bows on the bottom made of various things. You may add additional decorations, if you choose.  Print the following poem out on card stock paper and glue that to another piece of heavyweight cardstock or thin cardboard using rubber cement.  Glue the cardstock to the top of the banner with a good craft glue.   Attach a 12” length of Jute, cord, or raffia to each end of the twig to hang the banner. We put a dab of craft glue on the place where the jute cord was knotted on the twig to ensure it stays put.  The photo below, right, shows many of the banners completed, waiting for the yarn ties, bell, and hanger.  Maddie printed off the poems for us and cut them to size.

 

December first ‘til Christmas

Is the longest time of year.
It seems as though old Santa Claus
Never will appear.
How many days until Christmas?
It's mighty hard to count.
So this little candy banner
Will show you the amount.
Untie a candy every day
When Sandman casts his spell
And Christmas Eve will be here
By the time you reach the bell.

 

Your Advent Candy Banner is now complete and ready for you to tie on wrapped candy pieces.  The banner should follow your child into adulthood, and perhaps someday will be used by your grandchild.

My grandchildren and the two little great-grands had a lot of fun choosing their candy… the littlest ones needed help tying them to the banner.  I had an assortment of wrapped candy, dum-dums, and fun-sized candy bars.  Little Charlotte was so funny… hers was mostly cookies and cream chocolate bars!   She very seriously told us they were her favorite. 

While everyone was busy doing their thing, after Bella finished her banner, she painted henna art on everyone who wanted it… from little Lucas to the adults.  She is an excellent Henna Artist, and everyone had a lot of fun getting their own Henna tattoo.  In this photo, she is painting the henna on her Auntie April, Mark's wife, and the finished tattoo is shown on the right.  

 

It was a wonderful holiday, filled with a lot of laughter.            

It’s a joy to me, as a mother, to see how much fun my five children have together as adults.  Sherri commented to me at one point, “We’ve got some really good kids!”  And I agree wholeheartedly.  Everyone is busy leading their own lives, but when we come together, there is Love.  And that is the greatest gift my children can give me.

 

Now, midway to Christmas, the children should be half way to the bell.  I hope the memory of this first Christmas making their Advent Banners will be something they will remember for a very long time.  I hope your holiday season is also sweetened with the love of friends and family! 

Happy Holidays from our house to yours!  I hope the New Year brings all good things your way. 
In the words of one of our favorite yuletide songs... We wish you a Merry Christmas, and a Happy New Year!