Baby bib #2

I made another baby bib yesterday, using my new bias binding skills! Unfortunately, I hadn't got quite enough binding, so the end of a tie is messy. I wish I had taken the time to add another length of binding as I had a spare piece! Never mind, it is prototype number 2. I'll be more careful with the next one...

Baby bib

I have a load of old work shirts, which so far have been turned into hot pads for the kitchen, cushions for the dogs and now...baby bibs. I've used a pattern from a book (they do up with velcro at the back) but am not sure the size is right (even though they're from a patttern...will have to wait until September to find out!). This 1st one is pretty traditional, I think. The next ones will feature little appliqued neck-ties or bow ties, I think. They are made from work shirts, after all...

It was my 1st time attaching bias binding on such a tight curve and I couldn't do it properly! Also, when I attached binding in the past, I machine stitched one side and sewed the other side by hand. This time, to save time, I machine stitched both sides simulataneously. Since then, I have found a fab sewing blog in which the blogger gives some hints for making and using binding, so next time I will fold the binding over leaving one side slightly longer and make sure that is on the underside when I sew (to make sure the stitches go through it).

Thanks, Hongkongshopper!

http://hongkongshopper.blogspot.com/2008/12/oven-mitts-tutorial.html

Crocheted baby hat

I found the pattern for this hat in a book from the library (which I didn't make note of so cannot cite). The top bit is made from 3 little twirly curls that took forever to work out. In the book it looked like a Dr Seuss hat (in fact it might have been called that). My version doesn't look quite the same...I think I counted some of the stitches incorrectly!

Crocheted baby blanket

One of my projects over the winter was crocheting a whole load of granny squares to put together into a blanket. The first square took ages as the flower is made from popcorn stitches (which I'd never done before and took ages to work out). I'm not sure whether to sew a cotton backing onto it to help it keep its shape...

Vicki's top

My very creative friend Vicki has made me my 1st maternity top! It's long enough to cover what needs to be covered and will look fab with so many different things. She adapted it from a picture of a top in a magazine. The top part is crocheted and the bottom part is knitted. When you look at the photos, you'll agree I'm very lucky to have Vicki as a friend!

You can see more of Vicki's handiwork on her blog:

http://hk.myblog.yahoo.com/lkyvic

Brussels sprout leaves

My brussels sprout plants are now about a foot tall. Unfortunately, with the humid, rainy season just around the corner, hopes for any actual brussels are fading fast. So, I am turning my attention to the leaves. I have done a little searching and found out that brussels sprout leaves are:

1. For most of the parameters measured, the quality of leaves was better than that of sprouts and could be reccommended as a substitute for kale (V.R. Markovic, and LJ.O. Vracar Applicability of Brussels Sprouts Leaves for Human Nutrition), cited on http://www.sweetandsourspectator.org/archives/2007/11/brussels_sprout_1.html

2.They are "full of flavour, quite sweet and full of vitamins and iron. The sprout is truly a remarkable vegetable to have in the garden" (Jason clegg, online comment)

3. They can be sliced and lightly steamed.

4. They can be sliced and put in a pan with garlic, olive oil and red pepper flakes and braised for 15 mins. (http://www.sweetandsourspectator.org/archives/2007/11/brussels_sprout_1.html)

And on this site, there is a recipe: http://culiblog.org/2006/01/brussels-pearls-neither-bitter-nor-farty/

Brussels Sprouts Leaves Raw and Not Raw

fresh brussels sprouts leaves

dressing
sesame oil
rice wine vinegar
soy sauce
fresh ginger
chopped fine fresh garlic
chopped fine wasabe (or mustard)

Stack a bunch of brussels sprouts leaves on a cutting board. Roll them up lengthwise so that the ‘cigar’ is easy to grip. Cut into very fine shreds (chiffonade).

Make the dressing as you would a vinaigrette… in an old jam jar. Add enough ginger, garlic and wasabe so that when you give it a good shakin’, the dressing becomes creamy.

Raw version: Toss the thin shreds of brussel sprout leaf into a goodly amount of dressing and let it sit at least an hour.

Cooked version: Pour a few glugs of olive oil into a hot skillet and toss in the shredded leaves. With some chopsticks whisk and toss the leaves a few times through the sizzling skillet and pour a few glugs of the dressing on top. Swish it all around a few more times and then tip out the lot into an awaiting bowl. Done in less than a minute.

And with all that talk of Chinese ingredients and chopsticks, it's almost as if it is an old Chinese speciality, perfect for Hong Kong...will try them soon.