Here is where I stand at day four:

  1. Finish brooches
  2. Coffee cozies (cut fronts, sew, and sew buttons to close)
  3. Crocheted flower brooches(starchand sew on buttons/pinbacks)
  4. Journals
  5. Totes (May not make them as I am working on another item)
  6. Button push pins

Here are pictures of the WIPs.

stiffy

flowers

Stiffy helps to hold the shape of the flowers which are not all white and orange, but various fall colors and neutrals.  They are sitting on aluminum foil and I like the foil as I can wipe up the drips easily and also reuse it after wiping it down.  I flip the flowers several times through the drying process.  This avoids the little puddles that sometimes attach to them in certain places.  Also, I can use the front or the back of the flower as the mood hits me. 

I also cut out the felt inside of the coffee cozies, 30 in all.  Felt linings help to absorb the heat.  It also makes the cozies a bit thicker.  Anyone who has burnt their fingers holding a cup of hot coffee/tea can appreciate this extra heft. 

felt cozies

Later today I will cut the fronts and start making the journals.  I took a side trip and worked on the buttonhole sewing yesterday.  I may bag the totes (no pun intended) and go with this other item if I get a bit better.  I made 7 yesterday and I really like them.  They meet my favorite craft criteria: fun, funky, and I would buy a bunch.  I will post pics tomorrow as I get better with them.

Here is a recipe that I made yesterday to treat myself for working so hard.  It is from Real Simple, so you know it is both quick and easy.  I love this magazine and get a lot of great ideas from it with every issue. 

Roasted Apple and Walnut Tarts
1 8-ounce sheet frozen puff pastry, thawed
1 Cortland, McIntosh, or Empire apple, cored and cut into 1/2-inch pieces
1/4 cup dark brown sugar
1/2 cup (about 2 ounces) walnuts, chopped
 Whipped cream (optional)

Heat oven to 400° F. Cut the puff pastry into 4 squares. Line 4 rounds of a muffin tin with the squares, allowing the corners to stick out.

In a small bowl, combine the apple, sugar, and walnuts. Fill each pastry square with some of the mixture and bake until the crusts are golden brown, about 25 minutes. Let cool 10 minutes before removing from the tin.

Place one tart on each plate. Serve with the whipped cream, if desired.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 382(57% from fat); FAT 24g (sat 10g); SUGAR 19g; PROTEIN 2g; CHOLESTEROL 40mg; SODIUM 212mg; FIBER 2g; CARBOHYDRATE 42g

I used a Granny Smith apple as that is all that I had and added a quarter cup of craisins to the above.  I didn’t have whipped cream, but it was still YUM-UM-UMMY! 

And to all of my blog readers….

Happy Halloween!