It’s been one heck of a week.
Since we live at the Jersey Shore, we were in the path for Hurricane Irene last weekend. Fortunately we’re not in a flood zone, but after we piled all of our outdoor furniture into the library:
Archive: August 2011
Other posts on this project: Jungle Quilt Pt. 1, Jungle Quilt Pt. 2.
I’ve finished the top for this stroller quilt! So I mentioned before that this was adapted from the “Annabel” quilt design in a special issue of Quilters Newsletter. But I made some changes. I used 6 prints and the chocolate brown solid. From each print I cut a 5″ square, two 2.5″ x 5″ strips, and two 2.5″ x 9″ strips. From the chocolate brown I cut six 5″ squares and 12 each of the 2 strip sizes. I also cut sashing strips in the chocolate brown that were 3.5″ wide. I actually cut several long strips, sewed them to the quilt top, and trimmed them as I went. But the overall size of the quilt top at this moment is 37″ x 27″–smaller than the normal size I’d make a baby quilt, and hopefully perfect for a stroller. I’m going to back this quilt with some flannel to make it a little softer on the baby’s side.
I have no idea what this movie is about, but it has 3 of my favorite people in it. Also, Sarah from Chuck (who Adam has a crush on). And plus, the trailer has “Rock You Like a Hurricane” playing.
Tahereh Mafi, debut author of the upcoming YA novel Shatter Me, is having a contest on her site. She’s giving away ARCs of her book, Ally Condie’s Crossed, and Stephanie Perkins’s Lola and the Boy Next Door (follow-up to Anna and the French Kiss, which I adored). These are all hot titles with a lot of buzz that will be released this fall. You have until this Wednesday if you’re interested in trying to win an advanced copy. Click here to get to the contest, and good luck!
I made these amped up chocolate chip cookies, from an Adam Gertler recipe in the May ’11 Food Network Magazine, after dinner tonight. They were delicious, I think I may be addicted to toffee bits in my cookies.
The original recipe used peanut butter chips and more pretzel M&Ms, but I adjusted to what Adam and I both like. He actually HATES the pretzel M&Ms, and neither of us like peanut butter chips. I set aside half the batter for him before adding the pretzel bits, and that worked out fine. For the original recipe, click here. This is my adaptation.
Kids Candy Cookies (adapted from May ’11 Food Network Magazine)
Makes: 25 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk
1/2 cup Pretzel M&M’S
1 1/4 cups semisweet chocolate chips
1/2 cup toffee pieces