Friday, December 31, 2010

Snuggie! or Slanket? the Reavaxer?

I am so crafty. Well. Not really. I had my first sewing lesson and my instructor discovered that I needed some serious remediation. I learned words like selvage and baste (which has nothing to do with meat or an oven). And in the end I made a bright orange Snuggie-like thing.

Before we take a quick and fascinating tour through my Snuggie making, we need to come up with a name that is not copyrighted. My mom came up with two possibilities. The Reavaxer is one, but it kind of reminds me of this. The other option -- I don't really even remember it, but I didn't care for it. Sorry, Ma. Anyway, let me know if you come up with a good name for my orange Snuggie.

OK, let us begin.

This is a "Comfy Blanket" pattern. Note how the pictures highlight the awesome pocket.

I think my instructor is pointing out the fact that this is one long-ass pattern.

That larger rectangle is for the foot pocket. Yes, friends, there is a foot pocket.

Threading my mini-sewing machine with bright orange thread.

Pinning the regular pocket.

An unhemmed, sleeveless, pocketless Snuggie.

There's so much fabric! I rolled it up so I could sew in the middle.

Look at that line! My instructor gave me an "A" for that.

And here is my finished Snuggie! I always wanted to be an orange monk. Note, of course, the front pocket. I should mention that the directions said this was an hour-long project. Even with the help of my instructor, who pinned various things & helped me cut, it took me between 5 & 6 hours to make my monk suit.

But look! You can watch TV! (Note again the use of the pocket.)

Or you can read! Whatever you do, you will be so happy in your monk suit.

You can put just about anything in your monk suit. Your head, for example, fits nicely into a sleeve.

But that pocket. Oh that pocket! What things can go in that pocket. A wee dog, perhaps?

Tissues have a safe and handy home inside the pocket.

Mikey the Monkey loves the Snuggie Pocket!

Look, you can even fit two people & a dog in your Snuggie. Of course, at this point, you may be overwhelmed by the paparazzi taking your glamorous monk suit picture. Then you look like this:


After all that hard work, student, instructor, and helper dogs are all pooped out. The End.

Wednesday, December 29, 2010

Christmas Dinner - Pt. 1

"Do as I say, or I will cut you."

"I have crazy eyes. I wouldn't mess with me."

There was a great and bloody battle, and only one was left standing.

No, no. Of course I'm kidding. That's just pomegranate juice, sillies. However, let this very short tale be a lesson for you. Pomegranates are messy. Don't wear nice clothes if you use them.

OK, onto the recipe: Spinach Pomegranate Salad

  • 1 (10 ounce) bag baby spinach leaves, rinsed and drained
  • 1/4 red onion, sliced very thin
  • 1/2 cup walnut pieces
  • 1/2 cup crumbled feta
  • 1/4 cup alfalfa sprouts (optional)
  • 1 pomegranate
  • balsamic vinegar
  • honey
  • salt & pepper
  • olive oil


1. Cut your pomegranate in half. Inside, it will look like this:
It's good to separate the seeds in a sink or bowl of water. The white pith will float to the top & you can scoop it all away. If you use a bowl, you can dump the seeds in a strainer. Scooping them out of the sink was easy as well.

A pretty bowl of pomegranate seeds.

2. Mix the last 4 ingredients to taste to make a vinaigrette.

3. Assemble the salad, sprinkle the pomegranate seeds on top & sprinkle with the dressing.


Wednesday, December 22, 2010

Spanish Fried Eggs

I'm certain these are bad for your heart, even if the oil is olive oil. But, a friend made them for me, and they are most tasty.


extra virgin olive oil, preferably Spanish
1 egg per person
coarse sea salt, preferably Maldon
toasted bread (optional, but highly encouraged)


Pour enough oil in non-stick pan to come to a depth of about 1⁄4-inch. Turn flame to medium-high and heat until nearly smoking. Break the egg into the pan without breaking the yolk (or, if you're the cautious type, break it into a saucer or teacup first, and then slip it into the pan). Quickly turn the heat down to medium-low and cook for no more than a minute, all the while using a metal spoon to baste the top of the egg with the hot oil from the pan. The white will puff up and get a bit crunchy and golden on the sides and the yolk will remain gloriously runny. Use a slotted spoon to lift the egg out of the pan and shake off any excess oil. Plop your egg onto your plate or toast, sprinkle with salt (and freshly ground pepper if you like), and imagine yourself at an outside terrazza somewhere in Spain on a warm sunny day.

Saturday, December 11, 2010

Christmas Snowflake

Our blog is clearly dead, but I won't let that stop me. I made this giant snowflake and thought I'd share it. It's really easy to make -- here are the instructions.