Pattern Giveaways

Back in the summer I made an informal commitment that I was going to work on cutting my pattern collection in half in one year.  At the summer workshop with Sarah Veblen she remarked to me that she thought it was time for me to do more design work with the TNT patterns I have and less with new patterns.  You'll see my slow, fumbling progress in that area in the coming months.  It was the opportunity to look at my huge pattern collection, see that I enjoy an element or two and realize that I could, with persistence and help, translate those elements rather than try out a new pattern from scratch each time.  I have friends who do this beautifully and consistently but that sort of pattern work has been a challenge for me.  I'm working on the process and am now ready to let go of many of the patterns that I will never in my lifetime even pull out of their envelopes.   I have not had a pattern giveaway for several years now so let's start on what is now being called "Giving Tuesday" in the US.  

Normally I simply take my excess patterns to my sewing groups and twice yearly sewing retreats.  But when I read in other sewing blogs about what many of you outside the US have to pay for patterns and shipping I thought I would broaden that offer to anyone in the world.  In December I will pay the shipping for any of these to go anywhere.

Each Tuesday this month I will post a new collection. Just make a comment by Sunday evening about which pattern you would like and I will put your name in for a drawing.  If no one bids for a particular one then I will put it aside for my local sewing friends and our January retreat.

Here are the giveaways for the first week:

Vintage Fitting Patterns

This is a size 14 fitting pattern for a time, I think in the 1960s, when Vogue made some changes to their sizing models.  If you or someone you know uses vintage patterns from Vogue then this might be a useful pattern.  
The next pattern says size 14 also and looks to be the same but does not have that NEW SIZING block on the front.  

Both of these came from a dear sewing friend in Florida and I must have been keeping them out of sentimental value.

Vogue Pierre Balmain Paris Original #2360

Isn't this a wonderful pattern.  Not a good look for me with that high neckline which only accentuates my scoliosis but the lines are classic.  
The Fashion Sewing Group #1964 Skirt 

I subscribed to Nancy Ericsson's newsletter for years and had all of her patterns.  This is a copy of her skirt pattern that I think I received with a fabric order.  I kept my original skirt pattern but discarded her jacket pattern since the armhole and armscye never worked for me.  But she, like Shirley Adams on PBS, was a master of using one base pattern and changing details to get a whole new look.

The Sewing Workshop Bamboo Shirt

Sixteen or seventeen years ago I was so impressed with several wonderful sewing friends who took these patterns and made them the backdrop for gorgeous, artistic garments.  Then I tried and I looked like I was wearing a shroud over a refrigerator.  Now, much of that was because my lack of experience had me selecting wrong fabrics and I did not know how to adjust a pattern for my priorities.  But I will say that the patterns themselves have superb instructions, creative details and I hope one of you dear readers is interested in making it work for you.
The Sewing Workshop Origami Blouse

Make a comment below by Sunday, December 4 and I will post the winners.  If you can't comment below, then email me with the pattern you'd like to win...janem1960@gmail.com
I don't have a huge number of blog readers so your chances are darn good for this round.

Now off to the sewing room to complete an unfinished project before starting a new one tomorrow.  Once I retired I had to find a new daily routine balancing the freedom I now have with my interests, health and responsibilities.  One thing I like to do is make sure I start each morning doing something "healthy."  Sometimes that means taking my daily walk or doing my shoulder physical therapy exercises first, sometimes that means working for ten minutes in my sewing space or journal writing or meditation....all mental health things for me.  Sometimes it means getting a head start on dinner plans and today it meant starting up a pot of "Mineral Soup." 

 A wonderful gardening friend turned me on to a gardening blog (because I don't read enough blogs already:-)  awaytogarden.com by Margaret Roach.  In addition to terrific gardening advice and encouragement she features other authors and introduced me to this new cookbook by Rebecca Katz.  I'm making up a half batch of soup right now and the house smells wonderful.   Magic Mineral Broth Rebecca Katz  The recipe is on her website and it forms the basis of many of the other soups that will be on our table in the coming months.

Here's hoping that your day includes time for doing something that makes you feel healthier in some way.

Simplicity 1318, Tabula Rasa and a Tomato Recipe

After a few days of driving rains the ground is saturated and it is time to be weeding and pruning as early autumn is in the air.  After I clean up from that garden work, I have a few new things to wear at this lower humidity transitional time of year.   It is my second favorite season, when I can wear lightweight layers without sticky summer heat or freezing cold temps to limit my choices.  Here are some of the new items in my wardrobe.

Simplicity 1318

Yes, I got interested in the kimono jacket look this summer and am adding a few light and medium weight ones to my wardrobe.  

This one is made from a lightweight silk which I am fairly sure came from Jomar in Pennsylvania which must mean that it is at least ten years old.  It was easy sewing using silk since it pressed nicely which made turning the curved banded edge on the neckline a little easier.  My friend who made her first one from a polyester said that was a bear to do.

Curved faced band on the back edge

I lengthened the front band by 1" and will probably raise the back curve by about two inches on the next one.  I have a rayon one planned and I also think it would sew up nicely in a wool jersey for the winter.

Tabula Rasa jacket from Fit for Art patterns

This next kimono-like jacket is another version of the Tabula Rasa,   Tabula Rasa jacket  lengthened ten inches, using the "summer sleeve" variation which is basically shorter and a little wider below the bicep curve.  I made it up in a very light, almost sheer poly from Joann's that has also been aging for years in my stash.  It was so sheer that I had to be careful with my iron or it would want to melt.  

I like how it goes nicely with a pair of jeans and makes me look dressed but not fussy.  I narrowed the front band by one half of its original width and did a rolled edge on the hems of the sleeve and the jacket.  I'm a size 10 or 12 for most RTW.  I sew up a size small in this pattern, use the front with bust darts and the slightly flared side panel.  I like the loose fitting ("art teacher" style I heard used dismissively by a runway commentator but one I embrace) design and am wearing it with a very used original Burda 2004 twist top....which I need to remake.  That's what I love about sewing.  No mourning when things wear out, just make another one!

I have a friend coming to visit this week so it is time to file away some of those new patterns sitting on the guest room bed then look at the food supply.  I am going to make one of my favorite end of summer treats, this astonishing tomato crostata recipe.  I recommend these two sewing patterns and also trying this recipe with the last of those summer red tomatoes.  

Tomato Crostata

INGREDIENTS

FOR THE CRUST

• 125 grams all-purpose flour (about 1 cup), more for rolling out dough
• 75 grams fine cornmeal (about 1/2 cup)
• ¼ teaspoon fine sea salt
• 10 tablespoons cold unsalted butter(1 stick plus 2 tablespoons), cut into small cubes
• 35 grams grated extra-sharp Cheddar (about 1/2 cup)

FOR THE FILLING

• 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
• 1 teaspoon kosher sea salt, plus a pinch
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons olive oil
• 3 garlic cloves, smashed and peeled
• 65 grams extra-sharp Cheddar, grated (about 1 cup)
•  Black pepper, to taste
• 1 large egg
•  Flaky sea salt, like Maldon

• 
  

  Nutritional Information

PREPARATION

1. Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
2. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours. 
3. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
4. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
5. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border. 
6. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

Lining a Sleeveless Sheath Dress by Machine

Thank you for your kind comments on my Vogue 8828 dress.  And I am happy to see many of you entering the blogaversary giveaway from my last post.  You have until October 1 to add a comment with your choice of gift.  
Let's get down to lining details...careful, this is very picture heavy.  I learned how to do this lining from Trena's blog  The Slapdash Sewist  and it's made my sewing life much easier and my sheath dresses so comfortable.  

stretch silk lining

lining back

I decided that I did not want facings and a lining on this dress.  But facings, since they are usually interfaced, add a nice stable edge around the bias curves of necklines and armholes.  So I decided to use a lightweight interfacing on those areas.  

Interfaced lining at front edge where facing would usually be.

My lining is a stretch silk charmeuse from Fabric Mart, another find from years ago that has been aging in my resource center.  It has a crepe backing with a shiny front, at least 20% stretch and is rather "beefy" in weight.  My interfacing was also a stashed piece labeled as "Sewer's Delight" and I bought it at Louse Cutting's now closed fabric shop.  Louise has the most wonderful selection of truly couture interfacings so even though this one is no longer around, check out what she does have to offer.  Cutting Line Designs 


The dress is lined to the edge but since the turquoise silk was the perfect match for the color in the dress, I made piping to go around the neckline and armholes. I used rayon rat tail as the filler, cut 2" bias strips of silk, stitched with my buttonhole foot close but not tight against the rat tail, trimmed the binding to 5/8" from the rat tail and hand stitched the piping in place since I didn't want it to move when I sewed it all together.

I mark my piping after adding the filler for more accuracy.

  

Piping basted into place

A you can see from this picture, I've assembled much of the dress already.  I've sewn all the front six pieces together, then the back 8 pieces.  I've joined the dress at the shoulder seam and I have installed an invisible zipper in back.  My piping is basted in place and now I'm ready for the lining.  The side seams have not been stitched together.
I sew all the lining pieces in the same manner, except I keep the back center seam open since there's no zipper there.  Next I sew that back seam edge to each side of the zipper tape, by machine, not by hand.  First I lay out my dress and lining, wrong sides together.  Some people may not have to do that step but I have to see what's happening in front of me....I seem to lack the inner geometry gene.

Now I know that I want to turn under the lining seam allowance along the center seam and sew it to the zipper tape. I pull one section away and pin the other directly to the zipper tape, this time right side of lining to the inside of the zipper tape:

Right side of lining seam allowance pinned to zipper tape

I offset the lining by 1/4" and then sewed the lining, using my zipper foot again and a 3/8" seam allowance down the length of the zipper.

Viking zipper foot and needle position 4.0 to the left

I repeat the same procedure on the other half of the zipper and then sew the rest of the seam from the bottom of the center lining.  Now I have the lining attached to the zipper tape and I am ready to sew the neckline seam, right sides together.  

Lining has been sewn to both sides of the zipper tape

I sew that seam at 5/8" but still use that zipper foot to stay just inside my previous hand basting so I have a tight nice piping on the outside.

Neck seam before it has been graded, clipped and pressed....those steps make all the difference.

Grading the seam, clipping and pressing makes all the difference.

Final step is similar to a yoked shirt "burrito" technique" where you roll up a garment section in order to sew smoothly and then pull the garment through an opening.  In this case, you will sew the right side of the garment armhole to the right side of the lining armhole.

I like to start by laying the dress flat again.

Roll up one armhole, lining and fashion fabric together:

One armhole of fabric twisted together

Now open out the fashion fabric and lining on the opposite armhole and place that rolled "bundle in the middle.

"Rolled bundle of armhole" placed on top of right side of opposite fashion fabric and lining armhole

Pin together the right sides of that armhole's lining and fashion fabric:

Right sides of armhole pinned together with that "roll" inside.

Since I had piped that seam, I made sure to again stitch it with my zipper foot inside the basted piping line.  
Here's the part that might scare you the first time....and the reason why I am always laying out my dress flat to make sure I am sewing the correct sides together.  It's best to grade and clip the armhole seam now, before you pull it through the shoulder.  But if you have any doubt that you haven't done this procedure correctly, then I'd suggest pulling the garment through the shoulder first and checking your work...then pull it back and do that clipping. Take your time and you can clip with impunity...and good pressing and grading on curves means a snug flat seam.  I understitch the armhole lining and seam allowances together also.  If you use your machine you can't stitch all the way but I used a prick stitch and hand stitched the armhole all the way around. You can see the small prickstitch in some of those pictures.

After you have stitched the two armholes, you can then pin the side seams of the dress together, right sides together, and do the same for the lining.  One benefit you will notice from this technique is that it makes it easy to take the side seams in or out on a lined dress.

Easier to show in person but I hope the pics are a help sometime in your sewing future. 
Next time I might try the couture lining technique from  Susan Khalje's article in Threads 125 which uses a lot of handsewing....perfect for cold winter nights in front of the TV with Mr. Lucky,
Speaking of Mr. Lucky, here's proud picture of the new canning expert at our house.  I made our first batch of these Pickled Dilly Green Beans Pickled Dill Green Beans a week ago and they are wonderfully crisp and tasty.  Mr. Lucky helped me while I was working on church course materials over the last few day by making the second batch himself.  14 half-pints of pickles and a proud guy in the house, now that's priceless.

Pillows and Packages

Summer is still hanging out in our neighborhood and our front porch swing needed some new accessories if we are going to use it comfortably into autumn.  Last year Mr. Lucky refinished the frame on the Nags Head Hammock swing that we've owned for more than twenty-five years.  This year I needed to make new small pillow headrests but, of course, couldn't commit to a fabric choice when there are so many outdoor fabric alternatives out there.  I settled on these coordinated prints from Fabric.com and then added two comfy pillows to brighten the area.  

The chevron like print is 

Swavelle/Mill Creek Indoor/Outdoor Glamis Peppercorn

and the ikat like print on the headrest pillows is

Swavelle/Mill Creek Outdoor Marva Volcano

I liked the fabrics when I opened the package a few weeks ago and I like knowing that Fabric.com lets me return them if they aren't what I expected.  Great deal for the price.

Speaking of liking package contents (ok, a bit forced, but a segue nonetheless) I also enjoyed seeing my friend Cathy on Friday and examining the contents of her first package from Stitch Fix, StitchFix an online personal styling service. You fill out an online questionnaire and a company "stylist" picks out items for you to try and purchase or return.  Cathy and I are both no longer working full time so we've had several discussions about what to wear each day....besides staying in my dogwalking clothes all day long, for instance.  There were three tops, one "dress".....more like a tunic for someone in our age range....and a necklace.  We agreed unanimously that the one top in particular was a real hit, of course the most expensive item since it was silk.  But it flattered her in the silhouette and the colors and it was something neither one of us would have ever tried on in a department store....as a matter of fact, we wouldn't probably have shopped in that department at all.  The clothing choices trend to a younger market (hey, 40s are younger these days, yikes) so it was interesting to see if anything would fit our age and taste.  I still have enough stores near me to try such snoop shopping in real time but I can see a market for this service particularly for time-pressed women.  It's sort of like Zappos, free shipping both ways but someone is selecting the clothes and, with your feedback, can get better at discerning your taste and style.  It's a whole new business model for fashion and I'll be curious to see how it develops...and if Cathy buys that lovely blouse.   

I won't show you the gift package that I sent out on Saturday until after the recipient's birthday this coming weekend.  

Last set of packages that arrived early last week:

Mr. Lucky and I took a beautiful drive and country walk about one hour north into Pennsylvania farm land.  The peaches come from our favorite pick your own orchard and the tomatoes from a farmer who I met two years ago.  His daughter put him on craigslist and I think he's still surprised by the good response he gets.

Yes, it's canning and jam making season here.   From that to this:

and this:

Tomato Crostata With Honey-Thyme Glaze

FOR THE CRUST

• 125 grams all-purpose flour (about 1 cup), more for rolling out dough
• 75 grams fine cornmeal (about 1/2 cup)
• 1/4 teaspoon fine sea salt
• 10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons), cut into small cubes
• 35 grams grated extra-sharp Cheddar (about 1/2 cup)

FOR THE FILLING

• 1 1/2 pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
• 1 teaspoon kosher sea salt, plus a pinch
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1/2 bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons olive oil
• 3 garlic cloves, smashed and peeled
• 65 grams extra-sharp Cheddar, grated (about 1 cup)
• Black pepper, to taste
• 1 large egg
• Flaky sea salt, like Maldon

PREPARATION

1.

Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.

2.

Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.

3.

In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.

4.

Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.

5.

Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.

6.

In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

YIELD

6 to 8 servings

I'm no food photographer but this recipe was fantastic and is sure to be in our summer rotation. 

I hope you've had good new discoveries this summer as well.

New Patterns, New Recipe and New Downton Abbey

It's a trifecta weekend at our house.  Yesterday I scored several new patterns at the JoAnn's sale, baked a scrumptious new cookie recipe and am taking it to the small Downton Abbey season 3 premiere party at a friend's home tonight.  Here's hoping your day is going as well.
New patterns:

I'm going to work on 6709 for myself at the same time I help a friend fit this pattern when we get together next month.  I think it has some real versatility but I sure wish they would put a lining in the pattern.  The 6655 jacket is similar to others that I have and have sewn but for $.99 I get to use the pattern pieces for the collar in view D.

My growing collection of skinny jeans and pants means that I need some new style tops and I think these will fill the bill.  Longer, looser and drapey and I have a good fabric stash that will sew up nicely.

I was especially taken with the lines of 6699, without those contrast side pockets....positioned just at my bulkiest body parts:-)  But I like the bust cup sizing and the raised waist.  The 6697 knit dress just looks like fun and may be the only way I'd do color blocking.  I zoomed right past 6553 for the last few months and then a 70+ year old friend brought hers to our sewing get together in December.  it looked fantastic on her and everyone there who tried on her version.  Each of us noted that we would do some under bust seam shaping in the front seams and that the swingy back looked chic and not too much for any of us.  What a surprise and another reason why it's good to sew with others and try new styles occasionally.  

These last two are patterns I purchased for others.  Mr. Lucky deserves some of my sewing time in exchange for all the home improvement time he's been putting in this season.  And I have a local friend who mentioned wanting to try out a caftan and I think 6652 might be worth considering.
New patterns are fun and so is a delicious and easy new recipe.  I'm bringing two sweet treats to the Downton Abbey series 3 premiere evening tonight.  The first is a package of my favorite British biscuit....

I'm lucky enough to live in a town where I can obtain these in a local grocery since so many visitors come from Great Britain on holiday.
My more personal contribution is a plate of Cooks Illustrated Best Shortbread cookies:

Here's the recipe:

Published November 1, 2009.  From Cook's Illustrated.

WHY THIS RECIPE WORKS:

To produce a worthwhile version of a shortbread recipe, we found that “reverse creaming” (mixing the flour and sugar together before adding the butter) contributed crumbly texture. Cutting back on the butter gave us good butter flavor without greasiness. Adding ground oats and cornstarch to the dough cut down on gluten development and gave us tender cookies. And baking the cookies briefly before turning off the heat and letting them dry in the still-warm oven made our shortbread recipe perfectly crisp. (less)

MAKES 16 WEDGES

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.

INGREDIENTS

• 1/2cup old-fashioned rolled oats
• 1 1/2cups (7 1/2 ounces) unbleached all-purpose flour
• 1/4cup cornstarch
• 2/3cup (2 2/3 ounces) confectioners' sugar
• 1/2teaspoon table salt
• 14tablespoons (1 3/4 sticks) unsalted butter, cold, cut into 1/8-inch-thick slices

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.
2. 2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.
3. 3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
4. 4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.
   
   

   

   I didn't have a biscuit cutter so I used the measuring cup for the first five minutes of baking.

   
   
   
   
   
   
   
   We are also celebrating a special day today....the two year "re-birthday" of Lucky the rescue dog.  Lucky's First day with us  What a joy he has been to us.  No shortbread or chocolate for him but plenty of love and some yummy treats and tummy rubs.  I hope you have something in your life that makes you feel happy-go-lucky today.