I forgot to add a cover . . .

Back in August, I posted about my staycation with my girlfriends, and I had everyone send me their photos, and I would put together a book for everyone. I forgot to add a cover in my excitement to submit the book.


I had 11 coverless books and was not sure what to do. Many ideas ran through my head, and none of them sounded like a solution. And I decided to put it away till something came to me. Fast forward four months, and I have an idea. I would make patchwork covers that could be slipped on. I got the idea because I was getting together with the girls the coming Sunday, two days away! Yes, I procrastinated. I feel like I’m still in high school.

The Prototype

I wanted to make the cover colorful and fun, like the interior. I thought a vintage flower print and purple Hawaiian print would make a great combination. The vintage print was large triangular scraps. That drove the layout of the fabric. I needed to make sure I had enough for all the covers, and I was trying to keep them similar to keep the production time done.


Once the covers were cut, I decided to sashiko stitch (Japanese embroidery) to attach the two fabrics only on the pink fabric. I came up with a pattern to do two rows of stitching around the pink shapes. I decided the front cover would slip into the book cover pockets. I made pockets for both spine and the right edge of the cover. I initially wanted to glue the covers to the book, but I didn’t know how the paper would react to the glue, and I had no time to test. I stitched the sides of the pocket with kind of a wrapping stitch (not sure what it is really called) that I’ve seen on Instagram.


Well, I didn’t make my deadline of having it done by our brunch. I had two done for the girls who live in town, and the rest would get it delivered. But we ended up spending the afternoon on my girlfriend’s patio talking, and I was able to make up six more.

The last three are done and out for hand delivery today.

I enjoyed the hand stitching patchwork part of this project and have started another stitching project with leftover scraps. I will post when I’m done with what I made.

Today’s Adventure

Quick and short post from West Oahu–Makua beach to Kaena point and back. Beautiful day, breezy, big surf, and great company as always.

Checking out the tidal pools or maybe getting a great shot of the ocean

Makua tidal pools

Natural Arch on the way to Kaena Point

Monk seal checking me out @Kaena Point

On way back

One of the many tidal pools on the trail

 

Beautiful Waianae Range–lush and green

Be careful what you ask for

Haha! I wrote I that I wanted to make mango jam and banana bread but I either missed the season or all my frozen bananas were all gone. Now I have a bunch of mangos and bananas waiting for me to do some thing with.

My girlfriend read my post and asked her friend that has a mango farm is she had any more mangoes left and look what I got. There were two people in my house that were so happy to see these. They couldn’t wait to eat one.

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Mangoes to eat

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A boxes of mangoes to jam

And maybe some mango sweet with the rest of the mangoes.

Then a family friend came by to share some bananas that she got.

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Bag of Williams Banana waiting to be made into something

May try batch of monkey butter with the bananas.

Well, I’ll be busy in this coming week. Pray to the weather gods for cool dry weather for jamming and baking.

NJ Sharing Network 5k Celebration of Life

I forgot to post pictures from Team Cheery Oats walk in NJ Sharing network 5k Celebration of Life on June 3. Our team raised $1230. Thanks so much for all the support and the generous contributions. The original Cheery Oat would be proud of use.

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L to R: Kate, Chris, Teddy, me, Steve, Amelia and Alia

Team Cheery Oats were seven strong on that Sunday morning. It was a coolish morning perfect for a 5k through the town of New Providence, NJ. Our t-shirts looked as goofy as I hoped it looked.

Made some sweets for take away gift for my team members. Butterscotch Oatmeal cookies and blondies with chocolate and white chocolate chips. I only got the blondies right out of the oven. Hope they like them.

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Recipe Testing: Quiche for Kate

Kate came over to the house to help me paint in my quest to get my house ready for sale. In return, I made her lunch of caramelized onion and broccoli quiche.

This was a fast and dirty quiche. Started late (as usually). Frozen crust, shredded swiss and gruyere from Trader Joe’s, little bit shredded havarti, broccoli caramelized onions and shallots, . I blended my two favorite quiche recipes to come up with Kate’s quiche.

Add the caramelized onions/shallots to the par-baked crust, broccoli on top, then cheese. Finally add the custard to the filling. Custard has milk with dash of heavy cream, eggs, pepper and masala wine. Then finally top with some grated parmesan. Baked for a 1/2 hour @ 375° or till crust golden brown and slightly brown on top. I think it could have use a little more time. Just a little loose but the taste was good. Maybe it was the havarti, hmmm. Love caramelized onion, you can add more for a more onion-y flavor. It makes everything taste yummy. And the broccoli had a slight bit to it not too mushy.

Quiche for Kate

I combined my two favorite quiche recipes to make this one–Smitten Kitchen’s Leek and Mushroom Quiche and One Perfect Bite’s Zucchini and Caramelized Onion Tart. Both great recipes but as usual, I didn’t have all the ingredients.

INGREDIENTS

Frozen pie crust (I used TJ’s)

Preheat your oven to 400º Place your crust in your pie pan and crimp edges (if needed). Put it back into the refrigerator to rest.  Let it rest for at least 20 minutes. Take out the crust, prick the the crust with a fork. Add parchment paper and pie weights (I use a lentils) to the pie. Put the crust in for 15–20 minutes. Edges looks slightly brown. Take the parchment paper and pie weights off and put the pie back in the oven for 2–3 minutes. Cool slightly. Turn down the oven to 375º.

Caramelized onions
2 t olive oil
1 small onion and 1 shallot, sliced thin
salt

Add olive oil to hot pan on medium low.  Add the onions/shallots and salt to taste to the pan. Stir the onion/shallots every once in while (keep an eye out that it doesn’t burn). Slowly onions/shallots will soften and turn brown. Take it out of the pan and cool slightly
1 1/2 c of chopped broccoli, chopped small to fit in pie crust
1/2 c shredded cheese (I used Swiss/Gruyere mix from TJ and some havarti that I had)
1 1/4 c whole milk
1/4 c of heavy cream
3 eggs
splash of masala wine
pepper
grated Parmesan cheese

 

Mix together milk, heavy cream, eggs, masala wine, and pepper (to taste). Layer the onions to the crust, starting with onions, then broccoli ending with cheese. Pour in the milk/egg mixture to the crust. Add grated Parmesan (to taste) to the top. Bake quiche for 25–30 minutes or till top is browned and doesn’t jiggle.

Hope you like it. Enjoy!