Don’t you hate it when you finally have a day off and you still wake up at 6:30 AM? Today is my first day off after 12 days straight of nursery rounds, office hours, and after-hours calls and I was looking forward to snoozing until at least 8! Oh well. I got up and ate my usual Nutella toast and decided to let y’all know the things I’ve been working on over the past few weeks. I have to run out for a new pair of fabric shears today but hopefully after that I will get some of these unfinished projects wrapped up!
From the Sewing Room
Here are some of my current fabrics under construction:
- This was my first time scanning fabric. I promise there isn’t a stain in the middle.
This stretch Tahari suiting has shades of fuschia, coral, and green on a peachy background. I am practicing lining and seam finishes with this one. I hope to wear it to work one day this week so I will show you pics when it is done. Please notice my lovely fuschia serging thread. I finally got brave enough to change the thread on my serger all by myself! 🙂
These dots have been underway the longest. They are the skirt for my Bombshell Dress from the Sew Retro class on Craftsy. I am having fitting issues with the bodice so I may go ahead and finish the skirt to wear until I can get some professional help with the bodice.
From the Kitchen
On the cooking front, I made three really good recipes from the interwebs this week but didn’t have a chance to snap a pic of any of them. The first one is a regular in my rotation.
I like Tiny Urban Kitchen‘s method of steak preparation because it eliminates all the guess work. While my husband is usually in charge of cooking the steaks in our house (he is the steak whisperer, after all), occasions arise where I may be called on to complete the task. Enter steak prep method for the immensely OCD :O
To accompany our steaks, I tried Ina Garten’s roasted asparagus. It was perfect for a weeknight meal (and would also be a great low maintenance side for a big dinner party). This is super easy and involves tossing trimmed asparagus with olive oil, seasoning with salt and pepper, and roasting on a pan at 400 degrees for 25 minutes. There. Now you don’t even need to click the link.
Photo look too good to be taken by me? You're right -- it's from Bo's Bowl.
Finally, I made Bo’s Bowl’s Strawberry Cream Cheese Muffins to use up some waning strawberries from the farmer’s market — delish! I took the leftovers to the nurses at the hospital and they were gone within minutes. Be sure to check out Bo’s blog — he also hails from the Heart of Dixie.
So that’s it for this week. Stay tuned for a fully-loaded Mardi Gras recipe just for you in the next few days, as well as some fun Mardi Gras trivia. Have a good Saturday!
Susie Homemaker, MD 
The steak cooking method is awsome. Great way to prepare steaks if weather is foul. Next best thing to the grill.
I am loving your blog!! You are awesome sis. I love roasted asparagus. The only thing I do differently to mine is sprinkle parmesan cheese on right before serving.
I’ll have to try that method for cooking steaks…and glad you liked those muffins…btw thanks for the shout out.
Yes, give it a shot — it’s really good with ribeye even though I’m usually a filet girl. And you’re welcome for the shout out 🙂