This Week in the Studio

This week has been, well, freakishly warm here. After a winter that never really came it seems like we skipped spring and found summer in March. I think it is still too early to plant seeds outside, but I've been working on more fabric gardens. The plants I've chosen here are companions, which means they are good to plant near each other and have been shown to help each other grow. I love simple words paired with a great image but I don't think I've been able to achieve that in my work yet. I want to keep trying, though.

I hope you are enjoying the whatever season you are experiencing where you live!

My Essentials for Travel

Tomorrow morning I am hopping on a plan to join Ray in Denver, Colorado where he has been working all week. We're spending a long weekend near the mountains. I frequently dream of traveling and really enjoy it when I actually go places. I've been lucky enough to travel somewhat regularly and I've learned a lot from visiting new places. As I pack up to go I am trying to keep in mind some of the things I've learned from previous travel experiences. Here are a few of my travel essentials.

1. I always bring a book to read but I also love just staring out the window, day dreaming, and taking in the scenery. I might bring my knitting so I can do something useful while I stare.

2. I always bring a book to write in. On long trips I try to write about my experiences every day, on short trips I bring it just in case I feel like writing.

3. I finally made a portable placemat for us to use. I'm sad to say that I haven't traveled with this before, but it is light, organized and I'm really excited that we'll have reusable utensils and napkins whenever we need them. I hate using disposable utensils and a cloth napkin can always come in handy. I know this will be perfect for us to use on bike or car trips but I'm bringing it for a test run this time. This placemat holds two sets of utensils and two napkins (I'll be adding some placemats for two to my shop next week)!

4. Camera. I'm not always good about taking pictures while traveling, it is challenging to find a balance between experiencing and capturing an experience. I love taking photos, though, so I want to get better at photographing while traveling.

5. Reusable mug. I love my Kleen Canteen mug because it works perfectly as a water bottle, too. I try to bring it wherever and whenever I am on the go so I don't have to waste paper or plastic when I'm thirsty (or need something warm to drink).

6. I love this little suitcase. It was my grandmother's overnight bag complete with locking closures and her initials near the handle. It fits everything I need for a weekend, it's easy to carry though the airport and fits in the overhead compartments of an airplane so much better than the rolling suitcases everyone tries to cram in.

One more thing I've learned to bring with me: snacks. I tend to overlook the need to eat and pretend that I'll be okay but then I get so hungry that I don't enjoy myself. I learned this lesson the hard way when I was in France and after visited Monet's gardens at Giverny I soon realized I was starving and couldn't stay as long as I would have liked. That was a long time ago, but I try to keep this in mind when I am away from home.

Where do you want to go on your next trip and what essentials will you bring?

This Week in the Studio

Designing an Apron from Anna Hewitt on Vimeo.


I just can't get enough of stop motion. I hope I'm not the only one who feels this way! I must say that I love that building a small business has given me the chance to try being creative in so many different ways, not just sewing. It is really fun to try and learn different media, and there is so much more to learn.

Happy Friday!

Late Winter Pantry (and freezer)

Last week we finally had a taste of winter, with snow, slush, flurries and chilly temperatures. As usual in early March, this week's weather feels completely different. Yesterday the sun was genuinely warm, the air smelled of spring and the sidewalks were flooded with puddles and patches of mud. Today is still warm, but rainy. I've never lived anywhere that the weather was consistent and could be counted on to behave as expected, but this late winter early spring can be especially full of surprises.

The days are getting longer, birds are chirping in the morning and it seems like spring is slowly arriving. It will still be months before anything green and edible comes out of the muddy ground here. Luckily we are still eating the food that stored up last summer and fall. The freezer is no longer stuffed full, but I am glad that we still have frozen fruit and some frozen vegetables left. I was a little nervous about freezing so much broccoli but I've discovered that this frozen broccoli tastes just as good roasted and fresh broccoli does.

Our pantry shelves are emptier, but we still have lots of jars of tomatoes, dilly beans and enough salsa that we don't have to worry about buying any for a while. I am sure that my investments of time, energy and food this summer have paid off throughout this winter and we have relied on these stores for delicious meals as much as possible.

(not a pretty picture, but there's lots of good stuff in here!)

Did you eat from food you stored this winter? Are you looking forward to preserving in the coming seasons?

This Week in the Studio

This week has given me some time to explore and experiment with photography. I've been thinking about and playing with what I like to call tablescapes. Our kitchen table often serves as a desk, a gathering place, a storage space, and a backdrop for many photos. The table is important for so many different purposes, it can be formal, casual, cluttered, spare. I've also been looking at lots of other tables and gatherings for inspiration.

Whole Wheat Sourdough Waffles

Sourdough is ideal for keeping a  chewy, hearty loaf of bread on hand, but crisp, light waffles also begin with sourdough. The starter imparts none of its sour flavor, but gives all of its leavening power to make the waffles light and fluffy and delightfully crisp on the outside. If I didn't like the bread so much, I would still be tempted to keep the starter around just to make these waffles. We don't eat them often, but they are one of my favorite breakfast treats.

As with anything involving wild yeast, it takes a few hours of planning ahead and a few minutes of work to have your perfect breakfast. Mix the starter, flour, and buttermilk the night before. The yeast works its magic, the flour soaks over night (which can reduce phytic acid and make it easier to digest) and in the morning you add eggs, butter, milk and baking soda. The batter rises rapidly and sizzles dramatically when it hits the griddle.

I like waffles plain, fresh off the griddle. I really like them with maple syrup. I love them covered with berries, and a scoop of yogurt or a dab of mascarpone butter. No matter how you like to eat these, you really can't go wrong.




Whole Wheat Sourdough Waffles
Adapted from the King Arthur Flour Whole Grain Baking Book

2 tablespoons active sourdough starter
1 cup buttermilk (or 1 cup milk with a teaspoon of vinegar)
1 1/2 cups (6 ounces) whole wheat flour

Stir together the starter, buttermilk and flour until smooth. Cover and let sit for at least hours or overnight.

2 eggs
1/2 cup (4 ounces) milk
1/4 cup (2 ounces) melted butter
2 tablespoons sugar (optional and not really necessary)
1 teaspoon baking soda
1/2 teaspoon salt

When you are ready to make the waffles, beat the eggs and milk together until they are frothy. Stir the egg and milk with the melted butter into the starter mixture. Add the sugar (if using), baking soda, and salt and stir gently until the batter is smooth. Bake the waffles in your waffle iron as usual.
Makes 5-6 large waffles.

Mascarpone Butter
Creamy, with a hint of salt, this butter is perfect with acidic berries on top of waffles, pancakes or french toast. Simply mix 1 part butter and 2 parts mascarpone cheese in a food processor until it thickens to the consistency of whipped butter. Add salt to taste. Use liberally and keep refrigerated.

The Dexterity of Experience

I needed a new notebook, so I sat down to sew one over the weekend. I've many of these coptic bound books since I learned the technique in college. I hadn't made a new one in a few years, but fortunately my fingers remembered just how to guide the needle. All of the small tricks I had picked up over time to make the process easier and create better results, came right back. It feels good to realize that I actually do know what I'm doing and I am developing creative skills.

I recently saw this clip from Ira Glass (thanks Kathie!) which really spoke to the challenge of creating and truly realizing your creative potential. It reminded me that practicing and working through the awkward stages of creating are crucial. Every sentence you write, every photo you take, every stitch you sew, every recipe you try, every mile you run, or whatever craft you are practicing, is part of your creative work. It might be messy at first, it might not be that good for a while, you might feel like you are not getting anywhere. Keep going.

Eventually, things will click, you will make something that turns out as you had hoped or better. And you will reach the point when your fingers can guide the needle with the dexterity of experience.