This week, I announce the prize winners for the #embroidermore stitch along. There’s a new project on the needles, plans for a reversible dress, an overload of holiday coziness, plus–filled and stuffed recipes to underscore the feeling of abundance and surprise.
I stitched and glued together these adorable gnomes using indigochickengal’s tutorial. These are easy and fun to make — and you already have the supplies on hand, I’m sure.
I’ve sewn an improvised version of the Endless Summer Tunic that Sarah Hunt developed for knit fabric. The pattern pieces are sewn together by machine. I was able to achieve a beautiful seam using the overedge foot and a stretch stitch on my Janome Sewist.
On the advice of Alabama Chanin, I applied 1 1/4″ tape to the arm and neck openings using embroidery — in this case the feather stitch. It is time-consuming, but very therapeutic stitching and finishes the knit fabric beautifully.
Here’s a very unsatisfactory photo of a new project in progress, Deschain, a sweater design by Leila Raabe. I plan to sew the Metamorphic Dress, designed by Sew Liberated, to pair with this sweater.
“Gratitude is a quality similar to electricity: it must be produced and discharged and used up in order to exist at all.”
— William Falkner
The Back Porch
Ever-expanding Skill Set
I made my first attempt at oven fries. Next time, I’ll be using some tips from A Beautiful Mess.
In response to NorthernFlicker’s query about baking vs. roasting, I learned quite a few things:
Here’s what KITCHN had to say:
What’s the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today’s kitchen, there are actually a few things that set them apart.
Structure of the food: This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think: meat and vegetables). Baking involves that foods that lack structure early on, then become solid and lose their “empty space” during the cooking (think: cakes and muffins).
Temperature: Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F).
Fat content: While many baked goods contain fat within, an outer coating of fat, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.