I was able to get a good start on my third ornament for our guild's Christmas party while in the waiting room. I managed to finish it this weekend and make a start on the fourth one. Check it out!
Design: Joy of Christmas
Designer: My Big Toe Designs
Fabric: 36 ct. white iridescent linen
Floss: Belle Soie "Tulip"
Started: 11/16/12
Finished: 11/23/12
Completed: 11/23/12
I can't show you the back of this one as it's personalized for the recipient. I know she reads the blog too. I just hope she likes it.
I stitched it over two instead of the over one as charted. Using the 36ct. helped it not be too large. It still turned out a little bigger than anticipated but I like it. I wish the iridescent threads showed up better in the picture. It really makes it feel festive.
I decided to use silk on this one. I could have used DMC but I wanted to treat myself with the silk. It just feels so yummy! Aren't we stitchers all about feeling the fabric and floss anyway? I know I am!
I'm so glad to be on the downhill side of the commitment stitching. I need to finish up the fourth ornament and then it will be BAP time again. There just aren't enough hours in the day to do all the stitching I'd like to do and still work too. I'm sure all of you that work know what I mean. I'm really looking forward to the time off at Christmas.
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Speaking of the holidays, I had a request for my pie recipe. I don't have a picture to share as we ate it all up before I even thought to snap one (I grabbed this one from a Google search). You'll have to take my word for it when I say it was yummy! I know there are a couple blog readers out there that can testify.
Now I must tell you a little history about this particular pie. The recipe was created between 1810 and 1825 by the North Carolina Quakers who settled on farms along the eastern border of Indiana, especially in the Winchester, Richmond, Portland and New Castle areas. It is also the official Indiana state pie!
I grew up eating it and never realized it was a regional thing. Most of my friends in the city had never eaten it or heard of it. It has no eggs or butter in it unlike other versions of this type of pie. Here's the recipe. Let me know if you make one.
Indiana Sugar Cream Pie
1/2 Cup white sugar
1/2 Cup packed brown sugar
1/2 Cup all-purpose flour
pinch of salt
1 pint heavy whipping cream (I've used half and half but it's not as good)
freshly ground nutmeg
1 unbaked pie crust (Mrs. Pillsbury makes mine but you can suit yourself)
Mix all the dry ingredients together (white sugar, brown sugar, flour and salt).
Slowly add the whipping cream. Do not over stir.
Pour into unbaked pie crust.
Grate nutmeg over top. (I always freshly grate mine.)
Bake at 400 degrees for 15 minutes. Turn down the heat to 350 and bake for 20-25 minutes more. The pie will be a bit jiggly in the middle when you take it out but it will firm up as it cools.
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Until next time,
The Inspired Stitcher
