I've moved onto a new blog Jacob & Me I'd love it if you'd check it out
Saturday, 5 April 2014
Tuesday, 4 February 2014
Right now there seems to be a lot of unfinished quilts in our living room, everyone is at different stage and most haven't had much work done on them but I still thought it be good to update with what I'm doing.
Quilt 1&2 ~ there are two of these quilts and both are finished. One was made for Jacobs dad friend who had a baby girl not so long ago. The other was made for me for the sofa but has been kidnapped by my little one who seems to love rolling about on it (sorry about the photo not so great camera phone) it's 70 inch by 70 inch finished.
Quilt 3 ~ I've been working on this for a few days now it's pretty small 45 inch by 45 inch and it made of two of the light summer blankets I first wrapped Jacob in. I'm hand sitching it with a super chunky sitch. This is the third star quilt I've made in as many weeks I seem to be on a star kick.
Rather than using batting in this quilt, I choose to use a light green fleece for the back, I just felt these little summer blankets shouldn't become to heavy once quilted. I think it'll be prefect little quilt for Jacob in his pram once summer comes.
Quilt 4 ~ I've been making this quilt on and off since Christmas Day. I sewed the top up on Christmas evening out of pack of moda fabric I'd been bought. I went to quilt it the day later and changed my mind and have chosen to hand quilt it in little swirls in three different colours of thread a light pink, dark pink and light blue. I'm doing little bits of the hand quilting every other day but I'm in no rush to get it finished.
Quilt 5 ~ this quilt 5, it's a simple block colour quilt with a few sections of fabric I've designed and screen printed myself. I'm going to be hand quilting it in straight lines this week. I've printed some more of this fabric and another. I'll be adding large chunks of the print to bigger quilts soon, this is baby quilt at 45inch by 45 inch.
Below are the two fabric design I'm currently printing. Both have been heavily inspired by native Midwestern designs.
Sunday, 2 February 2014
I feel like I haven't post in ages, life's really been getting in the way. Jacobs been ill again, it's something I'm really struggling to understand, I don't get sick I'm not prone to colds I've never had the flu, so to have a baby that seems to be getting hit with everything is hard. In his 34 weeks with us he's spent a couple 100 hours in hospital, this last week he was rushed to hospital in ambulance because he couldn't breathe very well. It's a horrific thing when you're holding your baby in your arms and you start to realise they're struggling for breath. At first they thought he was having an asthma attack, nope just another common childhood illness gone into overdrive, he's got a pretty serve case of croup, which was making super hard to breathe. Thankful it's almost cleared up but it's meant he's not been keen on anything other being cuddle so life been pretty slow round here.
This afternoon was the first time he sat down to play in while and I was able to cook lunch. Since I was trying to spend as little time as possible in the kitchen. I grabbed a few things from the fridge to make a fast healthy risotto.
This risotto is one of my favorite dishes, I mix the vegetables up depending on what we have in the house but I love that it's made with two rices, long grain brown and wild rice. It takes a while to cook but I always make twice as much as we need a use the rest for risotto cakes the next day.
1 cup of brown rice
1/4 cup of wild rice
6 button mushrooms
1/2 red pepper
2 chicken breasts
Stock for cooking the rice in
Start by cooking the rice in stock, make sure to boil it before adding the rice, cook for 30 minutes. While the rice cooks chop your veggies - what I've suggested is what I used today but you can try adding anything you feel like - make sure to chop everything into small bite sized cubes.
Once the rice has cooked for half an hour add the carrots into the rice pan, allow them to cook for 5-7 minutes before adding the remaining vegetables and chicken - if you want to make veggie risotto just leave out the chicken and maybe try adding some extra mushrooms. At this point you may have to add little extra stock if the water leave looks low.
Turn the heat down, place the lid on the pan and allow the vegetable rice mix to cook for another 30 minutes, until it becomes ever-so-slightly squishy. Add salt and pepper to taste then serve.
Tuesday, 14 January 2014
Dear Jacob, it's been weeks since I wrote to you, so sorry. You've spent your very first week in your first New Year working on growing your first tooth, right now we can just see a little millimetre. You've been gnawing on anything you can get your hands on especially mamas necklaces.
You've spent most of it with me well we procrastinated doing lots of things because it was super stormy outside, it's been wettest winter for 50 years. You spent your afternoon practicing rolling and crawling and your sitting upright you no longer like to be place on your back.
Your also learning to drink out a cup it's amazing watching you discover big and small things your now able to do, those big bright curious eyes seem to be becoming more and more amazed with the world each day.
Yours forever, mama
Monday, 13 January 2014
There are a few fun Miss Wallflower shop updates I’m excited to share with you today!
First up is a whole new range - Native. These yummy goodies are exclusive to our online store which means for the next while you won't be able to buy them in the retail locations that sell our other products. There are four products in the range just now and two more due in the next month. Two amazing ch'arki that have been inspired by Native American jerky's. An chai latte energy ball with an amazing figgy liquorice twist. Plus a rich intense chocolatly truffle style energy ball. You can view them all here. And, for this week we have the whole range at 25% off with code NATIVE25.
Did you know that no matter what the product is we produce everything by hand. Each products is made in small batches, by two of our team, for you. We are really passionate about our hand made process, so much so we'd love to give some of our new range away. To receive one of sample packs just email firstname.lastname@example.org with your address
Monday, 6 January 2014
All across blog land I've seen these lovely posts on New Years resolutions. I'm not a big fan of resolutions, I am however a massive fan of setting goals I'm good at setting overly ambitious goals, some work out well some don't - current example is trying to make 20 plus quilts before my birthday probably won't happen but it's be fun trying.
My goal setting over the last years has really changed me as a person. Its helped me break patterns, change the direction of my life and more importantly goal setting has empowered me. I've found ever small or overly ambitious goal I set inspires, develops and motivates me.
My Intentions for 2014
~ design my own fabric for a quilt
~ start video recipes on this blog as my photos aren't always great and there's so much I'd like to share
~ finally launch the six products I have for Miss Wallflower that I've just not got round to doing
~ take a trip to remote Scottish island as a family
~ raise money for the hospital that's treating Jacob just now
~ finish the ebook for Miss Wallflower that's been half done for months
All these goals will involve some work, some time and some effort but will be totally worth it.
I love baking I find it totally calming. My dad started baking with me when I was about five and I'm pretty sure this is where my love sweet things developed, now I mainly bake for him. These cinnamon rolls are a recipe he loves I made them on Boxing Day as a little treat. Unlike a lot of cinnamon rolls there pretty easy to make and vegan.
Ingredients: 1 packet instant yeast, 1 cup unsweetened almond milk
1/2 cup vegan butter, I use a soy based one, 1/4 tsp salt, 3 cups plain flour, 1/2 Tbsp cinnamon, 1/4 cup + 1 Tbsp sugar, divided
In a large sauce pan, heat the almond milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to the temp of bath water. It should be warm but not too hot or it will kill the yeast.Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
Next add in flour 1/2 cup at a time, stirring as you go. The dough will be super sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose balll. Rinse your mixing bowl out, coat it with rapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise until the dough doubled in size.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted vegan butter and top with 1/4 cup sugar and 1/2 – 1Tbsp cinnamon, I like things super cinnamony so I use tbsp plus a little bit extra most times.
Starting at one end, tightly roll up the dough, then with a serrated knife cut the dough into 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10-12 rolls). Brush with remaining 2 Tbsp vegan butter (melted) and cover with warm tea towel, set on top of the oven to let rise again while you preheat oven to 350 degrees / 180 degrees.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.