a new grocery bag

We use fabric shopping bags for most all shopping trips.  Occasionally, we forget them or buy too much for the number of bags we have.  I do like the ones I have made better then the ones we have picked up for free or bought.

So I put a new bag together out of the leftovers from two dresses.

 

Here is the faerie modeling it for you.  Please do not mind the mess.  I am going to have to be careful and turn it inside out so I do not match too much.  The outside is black corduroy and the inside is a cotton.  The strap is a little long but that actually means it is perfect for Danica and Russell.  They use them too!

a new addiction

I was bored at work last Friday and reading blogs.  Mostly craft blogs that day and I came across Min Inspiration.  She was doing african flower granny squares and making them into bags.  I have to admit that I really liked the "square."

So it is a hexagon.  And at a closer look, I am not really doing the exact pattern and I changed how many colors are in it.  It is a fabulous way to use up little ends of yarn.  It does make me realize that the preferred color for many people in my life is purple.  So not a surprise.  I do think I will make these into a bag.  I was thinking about lining it with muslin so nothing could fall out as well as putting another motif on the inside as a pocket.  I am going to put two together and make myself a clutch.  The forever shawl may never finish at this rate.

pumpkin banana bread

I went to lunch with a friend yesterday to a bakery that serves fabulous salads.  They make pumpkin muffins in the autumn and they had them yesterday.  Even though I was craving one, I knew better then to get one.  My tummy has not like commercial eggs lately and I need to be gentle with dairy.

I came home and made pumpkin banana bread to take their place.  Yummieness.

Pumpkin Banana Bread

1/2 cup brown sugar

3 tablespoons olive oil

3 ripe bananas

1 cup pumpkin

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon ginger

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Prepare a large loaf pan.  I line mine with parchment paper but you can grease it.

In a bowl, mix sugar and oil together.

Mix in the bananas and pumpkin.  Add the vanilla, cinnamon, ginger, salt and mix well.  

 

Add the flour, baking soda, and cream of tartar.  Mix well but does not have to be completely mixed.  In another words, it can be lumpy.

Put the batter in the prepared loaf pan.  Bake for one hour or until a knife poked into the loaf comes out clean.

 

This is the best picture I could take after the bread came out of the oven.  It was disappearing rather rapidly!

missed you yesterday

Sorry I missed you yesterday.  We had a funeral after work to attend.  Getting there, the service, getting home, and getting food took all evening.  Russell and I crawled into bed when we got home.

I have been cleaning out my closet and sewing from my stash.  I made another dress that I can wear to work and at home.

It goes to my toes!  And has sleeves!  The only worry is that I will wear it out too fast.  I cannot wear it EVERY day or someone may notice.  I may change the pattern a bit more but I am just in tweak mode.  I think I am going to change the neckline just a tad.  Make it a little smaller.  Danica and Russell both like this but that does not mean they would wear it.  Though the thought makes me smile.

gluten free cornbread

We had bean soup and cornbread for dinner last night.  I actually made gluten free cornbread because the last time I made corn bread I made regular and gluten free corn bread.  There was no gluten free corn bread left in the house after that dinner.  It was that much better then regular made with wheat flour.

Gluten Free Corn Bread

2 eggs

1 tablespoon vinegar

15 tablespoons plain hempmilk

1/4 cup olive oil

3/4 teaspoon salt

1/4 cup brown sugar

2 teaspoons baking soda

2 teaspoons cream of tartar

1 cup cornmeal - any color or grind but not flour

5 ounces of gluten free flours (I used teff, sorghum, amaranth, and tapioca)

1 teaspoon xanathan gum

Preheat oven to 400 degrees fahrenheit.  Prepare an 8 inch by 8 inch pan (I just line with parchment paper).

 

In a bowl, mix the eggs, vinegar, and milk.  Add in the oil, salt, and sugar.  Mix well.

Measure 5 ounces of gluten free flours.  I used sorghum, amaranth, teff, and tapioca.  Sometimes I will use potato, rice, almond, buckwheat, corn, or millet.  But it has to be 5 ounces because that is the same weight as a cup of flour.  It can be your favorite or favorites.  I find a combination works best.  

Add the gluten free flours, cornmeal, baking soda, cream of tartar, and xanathan gum to the bowl  and mix.  It will be lumpy.  Pour into the prepared pan and spread flat.  Bake for 25 minutes or until a knife stuck in the center comes out clean.

Watch it disappear.  Especially if you spread with butter.  Enjoy!