Sausage, Egg & Asparagus Tart

Spring Sausage Egg & Asparagus Tart - Inside NanaBread's Head

You know Spring has sprung when fresh asparagus pops up in abundance. I grabbed a handful this week and made this easy tart for lunch. If you like quiche, you’ll love this. It starts with these beauties. I love this vibrant green color.

Spring Sausage Egg & Asparagus Tart - Raw Asparagus

Alton Brown (Food Network) says the best way to cook asparagus and preserve its flavor and bright green color is to microwave it. Start by cutting off the tough stem ends, then grab a strip of 4 paper towels (still connected). Wet them and squeeze out most of the water. Un-wad the paper towels until you have a strip two towels long and two towels thick. Spread the asparagus on the damp towels in a single layer and sprinkle with kosher salt. Roll the asparagus up in the paper towels and microwave on high for 3 minutes. Done!

Spring Sausage Egg & Asparagus Tart - Chicken Sausage

Next up are these gorgeous organic chicken, asparagus and parmesan smoked sausages from my local HEB market. I simply seared them in a hot skillet until lightly browned on both sides, then sliced them in half lengthwise.

Spring Sausage Egg & Asparagus Tart - Scrambled Eggs

Soft scrambled eggs are cooked in the same skillet until almost but not quite set. These are just getting started. A box of frozen puff pastry makes quick work of the tart shell. To save time, thaw the puff pastry while you’re steaming the asparagus and browning the sausages. I promise – this tart could not be easier and topped with shredded parmesan cheese, it could not be more delicious.

Spring Sausage Egg & Asparagus Tart - Cut

NanaBread’s Sausage Egg & Asparagus Tart:
1 box frozen puff pastry (17.3 ounces or two ready-to-bake sheets), thawed
2 tablespoons butter, melted

1 package smoked chicken sausage (I used an asparagus & parmesan version)
1 pound fresh asparagus, microwaved (instructions above)
2 slices Lacey Swiss cheese, from your grocer’s deli counter
1/2 cup shredded parmesan cheese, to sprinkle on top

2 tablespoons unsalted butter
4 large eggs
4 tablespoons heavy cream or half-n-half
2 tablespoons butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Pre-heat the oven to 425F; remove the puff pastry from the box and let it thaw.

In a hot skillet, place the chicken sausages (sliced or whole) and brown on both sides over high heat, then remove from the skillet. In a mixing bowl, combine the eggs, cream or half-n-half, melted butter, salt & pepper. Whisk until fluffy. To the hot skillet, add 2 tablespoons of butter and swirl the pan until it is melted. Pour in the eggs, and using a silicone spatula, gently push the eggs around the skillet until they are almost set, but still wet and glossy. (Don’t worry, they’ll finish cooking in the oven.)

On a lined baking sheet, lay out one full sheet of puff pastry. Cut the remaining sheet into 3/4″ strips, and lay them around the outside edge of the bottom sheet to create a frame. Brush the edges with melted butter, then layer on your ingredients starting with the Swiss cheese, then the cut up sausages, the scrambled eggs, then the steamed asparagus. Bake at 425F for 30-35 minutes, or until the puff pastry edges are a light golden brown.

Spring Sausage Egg & Asparagus Tart - Construction Collage

Allow the tart to cool for a few minutes before slicing. To serve, top with a sprinkle of parmesan cheese. This tart makes four large servings (main course) or nine small servings (appetizer). It’s perfect for any time of day. We had it for lunch, but it would also be lovely for brunch with fruit or dinner with a side salad. No one needs to know how simple it was, except for us. And I’ll never tell.

Spring Sausage Egg & Asparagus Tart - Sliced

Notes from the Kitchen:
1. This can be made meat-free by omitting the sausages.
2. It would also be lovely with a rotisserie chicken instead of sausage.
3. To reduce the amount of butter, try spraying the skillet with Pam instead.
4. To further reduce fat, swap 2 Tbsp. fat-free Greek yogurt for the cream.
5. The sausages & asparagus can be cooked in advance to save time.
6. To tart up your tart, try adding a small pinch of nutmeg or cayenne pepper to your scrambled eggs.
7. Leftovers should be refrigerated and eaten within 2-3 days.

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Getting Crafty with Pin Cushions

There’s a bee in my bonnet – Lori Holt’s Bee In My Bonnet blog. It’s spectacular. I often drool over her beautiful website with its plethora of quilts, her line of custom-designed fabrics and patterns, and adorable craft tutorials.

Pin Cushion Crafts - Finished Lawn Chair Pin Cushion

This lawn chair pin cushion tutorial is one of my favorites. It starts with a metal lawn chair candle holder sourced from the dollar store. Mine is a vibrant shade of teal. From there, you just need a few basic items from the craft store.

Not pictured - loose quilt batting (a.k.a. fluffy stuff).

Not pictured – loose quilt batting (a.k.a. the fluffy stuff).

I love this bright argyle print. It’s perfect for my tiny teal chair. To start, I measured the width and length of the chair. Stitching around three sides, I then turned it right-side-out and stuffed the ‘seat’ with batting. A quick stitch across the width of the cushion helped divide the seat from the back. The seat gets twice as much batting so the pins have something in which to rest. The back of the cushion gets a light stuffing and then the top is stitched shut.

Pin Cushion Crafts - Lawn Chair Pin Cushion - Overview

To keep the cushion in place, I opted to stitch a color-coordinated ribbon to the back of the cushion and tie it to the chair. It can be hot-glued into place, but I opted for a ribbon so I can use it as a candle holder or blog prop at any time.

Pin Cushion Crafts - Lawn Chair Pin Cushion Collage

The last small detail, and I do mean small, is the button tufting on the cushion. Using tiny white buttons from the craft department at Hobby Lobby, I used embroidery thread to attach them at intersecting lines on the argyle print. Pulling the buttons tightly and stitching them down at the back creates that cute tufted cushion detail. And you don’t have to worry about the stitching showing on the back because the metal covers it. Perfect!

Pin Cushion Crafts - Button Detail Close-Up

Okay, before I let you go I have to show you one more cute pin cushion idea I saw on Lori’s Instagram feed. She made a tiny travel-size pin cushion out of plastic Easter eggs. For real! They could not be cuter, so of course I had to try it. Tis the season, after all. Here’s how mine turned out.

Pin Cushion Crafts - Easter Egg Pin Cushion Collage

Those glittery Easter eggs are from WalMart. I love the colors and texture. The fabrics are remnants from my fabric basket. This one it just too easy. To make, cut a 4″ circle of a color-coordinated fabric for each egg. Stuff it with quilt batting and pin or tie it into a ball. Use a glue gun or quick-drying craft glue to glue it into the bottom of the egg and allow it to dry completely. Once dry, add pins and presto! A tiny portable pin cushion you can pop in your pocket.

Pin Cushion Crafts - Easter Egg Travel Sewing Kit

I went a step further and added a few safety pins and two needles pre-threaded with tan and black thread to convert it to a portable sewing kit. I can toss this little gem into my cosmetic bag for travel and never have to worry about losing a button again. Even better, these would make perfect gifts for a Ladies Only weekend. Thanks for the inspiration and tutorials, Lori!

Pin Cushion Crafts - Easter Egg Pin Cushions - Dozen

If you love to get crafty or just appreciate true creative genius, visit Lori Holt’s Bee In My Bonnet blog. The links to these tutorials are imbedded above, or can be found by clicking here:

Lawn Chair Pin Cushion Tutorial at Bee In My Bonnet Co.
Apron Water Bottle Cover – Bee In My Bonnet Blog
Easter Egg Pin Cushion – photo on Lori Holt’s Instagram feed

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So Simple: Lemon Sour Cream Pie

Lemon Sour Cream Pie - Inside NanaBread's Head

Looking at my last three posts, I’d say there’s a high probability I’m on a fruit bender. Peach waffles. Papaya Cheesecake Bars. And now this. I think I’m trying to channel Spring. I first tasted this pie in the mid-80′s when our neighbor in Owasso, Oklahoma made it for us. It’s super simple, yet loaded with lemon flavor. A little sweet, a little tart, and a little tangy… just like me.

Lemon Sour Cream Pie:

one 8″ pre-baked pie shell (I use this recipe.)
4 small lemons, zested & juiced (1 Tbsp. zest + 1/2 cup juice)
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup milk
1/2 stick unsalted butter, cubed
1 cup sour cream
whipped cream, to garnish

Pre-bake your pie crust (homemade or store-bought) and let it cool completely.

In a heavy-bottom saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter. Allow the custard to cool completely. Once cooled, whisk in the sour cream.

Pour into your pre-baked pie crust and refrigerate at least two hours. To serve, slice and top with whipped cream. Serves 8. Keep refrigerated.

If you like simple, you’ll love this pie. If you insist on getting fancy, spread a thin layer of your favorite raspberry jam on top before you slather on that whipped cream. Oh, baby! Cover me. I’m going in.

Lemon Sour Cream Pie - My Slice - Inside NanaBread's Head

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Papaya Cheesecake Bars

Papaya Cheesecake Bars - Cut Bars & Pan

The Polar Vortex killed our papaya tree. Poor little guy. We just planted him last summer, so we barely knew him. To make matters worse, we’re having trouble finding another papaya tree to replace him. Not that we’re interviewing or anything, but the nursery doesn’t have any. Which is a round-about way to say The Complete Package bought a fresh papaya last weekend that was bigger than my head so he could germinate the seeds in an attempt to grow papaya trees. That’s great, but it left us with a gallon of diced papaya. Thatza lotta papaya.

What does one do with a gallon of fresh papaya? Not much, apparently. I searched the internet for ideas, but recipe choices were mainly limited to smoothies. After two or three of those, I was done. Then I saw a recipe for papaya jam, and that really got me thinking. Surely I could so something with papaya jam, right? Enter Papaya Cheesecake Bars.

Papaya Cheesecake Bars - In the Pan

Sometimes I come up with an idea that actually works. Surprising, I know.

NanaBread’s Papaya Cheesecake Bars:
(makes two 8″ x 8″ square pans or one 13″ x 9″ rectangle)

For the papaya jam:
4 cups fresh papaya – peeled, seeded & diced
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup sugar (optional, or add to taste)
2 tablespoons cornstarch dissolved in 3 tablespoons cold water

In a heavy-bottom saucepan, combine the fresh papaya, marmalade and orange juice. Simmer over medium-low heat until the papaya is soft and the mixture begins to thicken a little. Taste to determine if sugar needs to be added. If so, add up to 1/4 cup of sugar (to your taste) and cook until the sugar dissolves. Whisk in the cornstarch slurry and continue to stir constantly until the mixture thickens. Place a strainer over a mixing bowl, and pour the papaya mixture into the strainer. Using a flexible silicone spatula, press the papaya mixture through, straining out any fruit fiber or lumps. Allow the strained mixture to cool completely. While it’s cooling, you can start your shortbread crust.

For the shortbread crust:
1 cup Bob’s Red Mill coconut meal
1 cup Bob’s Red Mill almond meal
6 tablespoons brown sugar
a pinch of salt
2 sticks (1 cup) unsalted butter, cold & cubed

Pre-heat your oven to 375F. In a food processor, combine all of the shortbread ingredients. Pulse until well combined and the texture of course sand. Line your baking pan(s) with parchment and add the shortbread mixture (it will be crumbly). Shake the pan to distribute the crumbs, then tap it flat on the counter a few times to help settle them in an even layer. Cover with a sheet of parchment and use a rolling-pin or heavy glass to roll the crumbs into a solid, compact layer. Bake for 10-12 minutes, or until the edges start to brown. While the crust is baking, mix up your cheesecake filling.

For the cheesecake layer:
1 package (8 ozs.) cream cheese, softened
1/4 cup granulated sugar
2 egg yolks
1 whole egg
1/2 teaspoon almond extract
1/2 teaspoon coconut extract

In a mixing bowl, combine the cheesecake ingredients. Whisk until the mixture is completely smooth. Pour over the baked shortbread crust, tapping the pan on the counter to remove any air bubbles. Pop it back into the oven for 10-12 minutes, or just until you can shake the pan gently and the cheesecake doesn’t jiggle. Remove from the oven and allow it to cool completely. Once cooled, top with papaya jam, spreading it into a smooth even layer. Chill for at least 2 hours before serving. Keep refrigerated.

Papaya Cheesecake Bars - Cut

Truth in Marketing Moment: I dusted mine with powdered sugar, but it really served no purpose other than adding texture to the photographs. The sugar dissolved almost immediately into the papaya jam and vanished. Feel free to skip that step unless you’re also photographing your papaya bars, in which case it’ll look pretty and everybody loves pretty desserts.

That papaya jam? It’s supremely tasty, so I’ll be canning more of that.

Remember when people used to ask “If you were a crayon, what color would you be?” I’m changing my answer. It used to be Cornflower Blue, but now it’s Papaya Orange. That color just screams SASSY.

Papaya Cheesecake Bars - Horizontal

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TCP Cooks: French Toast Waffles

Challah: A braided bread laden with eggs, symbolizing manna from heaven.

Challah: A braided bread laden with eggs, symbolizing manna from heaven.

If you love good bread, let me hear you challah!

Corny food puns are my secret love, as is warm eggy challah bread. But it’s what The Complete Package does with it that really makes my heart sing. Inspired by a sleep-over episode of Bobby Flay’s cooking show, he does the unthinkable and combines two breakfast favorites into one – French Toast & Waffles.

French Toast Waffles - Inside NanaBread's Head

To make this mouth-watering delicacy, you’ll need a fresh loaf of challah, the standard cast of French toast ingredients, and a piping hot waffle maker. A bowl of homemade whipped cream and some fresh fruit doesn’t hurt either.

TCP’s French Toast Waffles: (makes 8 slices)
1 loaf of fresh challah bread
4 large eggs
1/4 cup brown sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
powdered sugar, to dust with
fresh whipped cream & macerated fruit, to garnish

Pre-heat your waffle iron (set to medium heat, if yours is adjustable).

Slice the challah bread into 1″ thick slices; set aside.

In a large bowl, beat the eggs until lemon-colored and frothy. Whisk in the brown sugar, beating until the sugar is mostly dissolved; add the cream, vanilla and salt and whisk until combined.

Dunk each slice of challah into the egg mixture, turning to coat well, and place it in the waffle maker. Gently press the lid closed and bake until golden brown. Our small waffle maker can bake one slice at a time and each takes about 4 minutes, but it’s 32 years old, so watch yours carefully for a perfect golden hue.

When done, remove to a warm plate, dust with powdered sugar then top with fresh fruit and whipped cream. Serve immediately.

French Toast Waffles - Close-Up

Leftovers, if there are any, can be frozen. Simply place the cooked & completely cooled waffles into a zip-style freezer bag, press out any excess air, seal tightly, then drop in the freezer. To warm, place them on a baking sheet and re-heat in the oven at 275F, or pop them in the microwave for 25-30 seconds, or drop them into your toaster (just be sure to keep an eye on them so they don’t burn).

These are great with fresh peaches, strawberries, bananas or any favorite fruit. They’re also delicious with a smear of coconut curd and blackberry jam, or lemon curd and raspberry jam. There’s also the old-fashioned favorite – a pat of real butter and a drizzle of pure maple syrup. So many fabulous options, but that’s for you to discover. A word of caution: these are addictive.

Thinking of making your own Challah? Check out Smitten Kitchen’s recipe.

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OKMHHOU: The Great Reunion

OKMHHOU - Group Snap

I love this photo! What’s most notable is not the colorful donkey piñata (whom we named Kevin), but that all seven of our OKMH (One Kitchen Many Hearts) crew are in the same place at the same time for the first time ever. That’s right. We all gathered here in Houston so that we could gaze upon each other’s faces live & in person for the first time ever. Granted, some of us have met over the past 3 1/2 years since we met via The Pioneer Woman‘s website, but never have we all been in the same place at once. Until now. But let’s start at the very beginning. In a galaxy far, far away…. no, wait. That’s another saga.

Once upon a time, about 3 1/2 years ago, several of us started reading The Pioneer Woman‘s website. And during that time, we began to reply to one another’s comments, or comment on the recipes each of us would upload to the Tasty Kitchen page. Over time, we began to write our own blogs and continued to comment and subscribe to each other’s blogs. That gradually morphed into closer friendships via Twitter, Facebook and Instagram. Eventually, we all joined Group Me (an instant messaging app) where we began to share even more personal aspects of our lives. Things we wouldn’t share on the Internet for everyone to see. Personal things. Things you share with your closest girlfriends. And eventually, we became more like sisters.

Before the girls arrived, I made two keepsake crafts for them – handmade monogrammed pillowcases and toast-themed coasters (aka Toasters). Pinterest – it’s where the magic begins.

OKMHHOU - Pillowcases

OKMHHOU - Toast Coasters

Kirsten of Comfortably Domestic was the first to arrive. This was actually her second visit; she came last May for a long weekend. We joke that we are Sisters From Other Misters. She came in from Michigan around noon. When she left that morning, her journey involved black ice on the highway and a night spent with family in another city to ensure she could get a plane out. Once here, it was sunny and 70F and we were dining on burgers on the patio at Good Company Taqueria. The Polar Vortex can bite it.

OKMHHOU - Kirsten @ Lunch

After lunch, we drove home to prep a Mexican fiesta banquet for the others because nothing says “Thanks for flying all day” like a fiesta and a pitcher of Mexican Martinis. This is where things got dicey. The remaining five of our group (Madelyn from La Petite Pancake, Megan from Country Cleaver, Beka from Kvetchin’ Kitchen, Allison from Decadent Philistines and Kat from Tenaciously Yours) were subjected to all kinds of drama. First, three of them were delayed in Denver due to high winds. It all worked out, though barely in Allison’s case, and they all 3 boarded the same plane from Denver to Houston. Kat came from the tundra of Minnesota where the roads were treacherous, but the airport was up and running. Let it be noted that Minnesota knows how to winter. Ice and 8′ of snow? They barely flinch. Madelyn, from the LA area, flew straight in. No sweat. Californians make everything look easy.

But wait – there’s more! After being blown away that they had scheduled all their flights to arrive within 30 minutes of each other, they gathered at baggage claim and made their way to the car rental shuttle. Our group had made a reservation for a 7-passenger Dodge Caravan minivan for the weekend. As soon as Madelyn stepped up to the counter to get the car, the entire building lost power. I’ll let the others explain what occurred since they were there in person, but let’s just say the rental company failed us. There was no car rented and the cab called by the rental company charged them $115 to drive them one-way to my house that night (which they were told would be reimbursed but still haven’t been). If ever a group of ladies deserved a pitcher of margaritas, this was it.

The next morning, Madelyn & Kat spent at least 2 hours on the phone with Customer Care only to be shifted from number to number, each time getting yet another disinterested service rep. After two hours, the bottom line was no rental van, a strong probability they would be forced to eat the cab fare, and no car to use for our planned day trip to Brenham. Finally, we resolved it by canceling the reservation from hell and calling another rental company near my home. It cost twice as much and ended up being a 10 passenger panel van, but hey… it was wheels and they were great to deal with. Thank you Walter at Avis! Of course, we took Kevin the Piñata Donkey with us everywhere.

OKMHHOU - Party Van Collage

For our first full day together, we were off to the Hill Country and Brenham, Texas where we met up with Katie from The Hill Country Cook. We had so much fun! We hit a few antique shops and bought a few blog props, then hit Must Be Heaven for lunch. It’s a family owned sandwich shop that also has an old-fashioned ice cream counter and a case full of pies. What is not to love about that? I chose the daily special consisting of a slice of quiche (I chose the bacon, cheese & mushroom) and a bowl of soup (broccoli cheese).

OKMHHOU - Lunch at Must Be Heaven

Then we dove into the pie case. Together, we tried the Dutch apple pie, the cherry, a lemon meringue and a slice of chess pie. Madelyn opted for an ice cream cone and although I don’t remember what it was called (something something Mexican cheesecake maybe?) I’ll never forget her face while she was eating it. When asked if it was vanilla, Mads said something like “It looks like vanilla, but it tastes like heaven in my mouth.” Ringing endorsement indeed. A cookie made it in there, too, but my focus was on the pie. I love pie.

OKMHHOU - Desserts at Must Be Heaven

After lunch, we had no choice but to walk it off with more shopping. Here in Texas, we love our state. Not just “Oh, it’s great here” but in a more rabid “Our state is the best. Long live the Republic!” way. As such, we hang lone stars and things shaped like Texas in the same way others hang family photos. Case in point – this wall hanging made from vintage Texas license plates. Because the only thing better than Texas stuff is Texas stuff layered on more Texas stuff.

OKMHHOU - License Plate State

It wasn’t all antiques and rusty metal, though. There were hats, vintage clothing, baubles & beads, sandals & flip-flops and crocheted vests galore. Also food blog props, vintage literature and a handful of Christmas ornaments were involved. We stayed so busy shop-hopping that when we finally slowed down enough for a few of the ladies to try on clothes, the rest of us hit the sofas and took advantage of a Twitter & Instagram break. As we like to say, “Snaps or it didn’t happen!”

OKMHHOU - Twitter Break

When we eventually noticed that the shops were closing and the streets were rolling up, we said a sad farewell to our buddy Katie. So happy she joined us! Top Row: Kirsten, Allison, Me & Beka. Bottom Row: Megan, Kat, Katie & Mads.

OKMHHOU - Group in Brenham

We waved goodbye and crawled back into the panel van to head home. On the way, we impulse stopped at Buc-ee’s – the greatest convenience store on earth. Why? 1) ladies’ restrooms with 30+ stalls featuring full wood doors, complete privacy, individual hand sanitizer dispensers and a full-time cleaning crew. 2) clothing department with beaver emblazoned t-shirts, cammo everything and beer koozies to match. 3) full-size BBQ grills, Lodge cast iron cookware and a cooking/cookbook area. 4) an entire aisle devoted to jerky. 5) Beaver Nuggets – both caramel corn & the nugget equivalent of Flaming Hot Cheetos. They’re seriously addictive. What’s truly hilarious is while we were in Buc-ee’s near Hempstead, Katie was simultaneously hitting Buc-ee’s on Highway 71.

One kitchen, many hearts. Many kitchens, one mind. It’s spooky, really.

OKMHHOU - Buc-ee's Stop

Back at the ranch, we feasted on TCP’s brisket, sausage, beans, slaw, and all the sauces & relish tray items you can imagine. If it could be pickled, it was probably there. We also cracked open the Shiner and assorted beers on ice. When we were filled to the brim and crying for mercy, The Complete Package broke out the homemade peach cobbler and Blue Bell vanilla ice cream. Lord, I love that man.

Sunday, we slept late and were treated to French toast waffles. The recipe isn’t on the blog yet, but it’s coming soon. After snarfing up waffles and enough bacon to make your eyes roll back in your head, we hit the road for Alvin, Texas. On the way, we stopped at Rustic Metal Works where we checked out the cute lawn art, wall hangings and assorted hardware. And since there was a taco truck right next door, we decided to stop for a snack that included one 5-piece taco plate with salsas, one lingua taco (tongue) and a chicharrón (pork rind) taco. Following the Blogger’s Rule, first we photographed and then we dug in.

OKMHHOU - Taco Truck Snacks

After passing the wet-wipes and blowing out a flip-flop, we made a quick pit stop at Walmart for replacement footwear and to take in the local color (read: topless woman in a pickup truck). From there, we hit the antique mall to shop for more blog props and household items we couldn’t live without. I found this vintage locker basket and fell in love. For $20, I couldn’t resist and now it’s on my sewing table holding fabric and ribbons. Love it!

OKMHHOU - Locker Basket for Fabric

Since Kirsten’s visit last May, we have cooed over the miniature donkeys near my house more times than I can count, so of course we had to take the others to visit. Luckily, when we arrived they were in the meadow close to the road and we even got an up-close encounter with two of them. They are beyond adorable. Keep in mind when you view the photos – these donkeys are full-grown adults. The baby we saw last May was the size of a cocker spaniel. That’s right, people – the babies are practically pocket donkeys and I adore them.

OKMHHOU - Field of Miniature Donkeys

OKMHHOU - Miniature Donkeys Coming to Visit

OKMHHOU - Allison & Beka Pet the Donkeys

Mads & Megan - Petting Donkeys

OKMHHOU - Donkey Close-Up

OKMHHOU - Megan & the Donkeys

Two out of two tiny donkeys agree: ear scratches are the best.

Monday was another late start. Over many coffees and a few chai teas, we pulled together the breakfast we’d dreamed of while planning our weekend – The Biscuit Bar. We made a big tray of buttermilk biscuits, a pan of sausage gravy, and pulled all the jams & jellies out of the fridge. Oh, and there was more bacon. Of course.

After breakfast, we broke out the packing supplies and the flat-rate boxes, and packed up everything that couldn’t or wouldn’t fit in suitcases. It was frantic. And hilarious. And Mads & I both scored a bag of Beaver Nuggets that wouldn’t pack. Hooray for Bonus Nugs!

OKMHHOU - Packing Suitcase Overruns

The only thing left was a return trip to Rustic Metal Works to rescue a flying pig. You see, Beka fell in love but talked herself out of it. Then we were distracted by street tacos, and it was decided that if she still woke up the next morning thinking of her new spirit animal, we would go back for him. Arriving to find the place locked up (closed Mondays) was like listening to air slowly released from a balloon. Luckily, if it fits it ships, so I agreed to go back later in the week and rescue a pig. Meet Al Porccino.

OKMHHOU - Al Porccino Comes Home

He’s adorable. And speaking of Beka, she had my name for our last OKMH box exchange. Check out my package. (Stop giggling.)

OKMHHOU - OKMH Box Items

That’s an assortment of hot sauces from her recent trip to Mexico, a bag of Australian Jungle Jellies, assorted bars of chocolates (not sharing), a bottle of Mexican vanilla, and a squirrel ornament from our day in Brenham. Perfect.

And so, after four days of endless chatter, late nights, very little sleep, way too much food and a few bottles of wine, beer and bubbles, our first live & in person One Kitchen Many Hearts weekend came to a close. It was fun. It was heartfelt. And it was way too short. Anyone who says friendships formed on the internet aren’t real are doing it wrong. These ladies are my friends, and I couldn’t love them more. We may be different shapes, ages and personalities, but that’s what makes us work as a group. We fill each others gaps. We support each other, both on our blogs and in our personal lives. It may have started with random comments on a website, but it has grown into so much more. I treasure these ladies, and it was really hard to watch that huge panel van drive away. If you don’t believe me, just ask Kevin.

OKMHHOU - Goodbye is Never Easy

I seriously can’t wait to do it again next year! I’ll bring Kevin.

OKMHHOU - The End

To see what the other ladies posted from our weekend, visit:
Megan at Country Cleaver
Kirsten at Comfortably Domestic
Beka at Kvetchin’ Kitchen
Allison at Decadent Philistines Save the World
Mads at La Petite Pancake
Kat at Tenaciously Yours

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DIY: Girly Decorative Pillowcases

DIY Pillowcase - Finished Collection Collage

Feeling crafty? I am! Our OKMH gang is getting together for a weekend in just 10 days, and I’m beyond excited. All seven of us under the same roof for the first time ever? It’s going to be epic! As a special treat, I made pillowcases for the girls – bright, colorful, girly pillowcases. What’s a girlfriends weekend for, after all, if not pampering, shopping, cocktails and flashy floral prints?

This is my simple DIY tutorial for decorative pillowcases.

For one queen-size pillowcase, you will need:
one yard of cotton quilting fabric (42″ wide x 36″ long)
one 6″ x 44″ piece of a coordinating solid
one 44″ piece of 1/2″ grosgrain ribbon
thread to match
felt & embroidery floss, to make a monogram (optional)
one tiny color-coordinated button (also optional)

Start by washing and ironing your yard of quilting fabric and the coordinating solid, then trim off any scraggly threads along the unfinished edges.

DIY Pillowcase - Loose Threads

Fold the yard of quilting fabric in half lengthwise with the good sides facing each other. Because quilting fabrics come from the factory with finished edges, this means your longer sides will already be ‘finished’ and only the top & bottom of the pillowcase will need to be edged to keep it from unraveling.

DIY Pillowcase - Factory Finished Edges

Pin the long side of your pillowcase and stitch it twice, so it’s extra sturdy. CAUTION: some fabrics have white edges and print along the finished edges. Be sure to stitch inside that line so this doesn’t show on your finished pillowcase. I’ll show you what I mean.

DIY Pillowcase - Double Stitched Edges

Here’s a simple trick for stitching the bottom of the pillowcase. Because the edges are ‘raw’ they can unravel when washed. I like to use bias tape to cover the raw edge. It helps create really sharp edges when the case is turned right-side out. Place your bias tape halfway beneath your unfinished edge, leaving at least 1/2″ of excess tape on each end. Fold the edges in so they’re flush with the edge of the fabric, then bend the bias tape in half to cover the entire edge and pin it into place. Double stitch all the way across to secure the tape. When done, trim off your thread tails and turn the case right sides out. Use a ruler to push your corners into a perfect right angle, and press your pillowcase.

DIY Pillowcase - Bias Tape Collage

Now we’re ready to tackle the opening and decorative trim. For the opening of the pillowcase, I turn the raw edge under 1/2″ and press, then turn under 1/2″ again and pin it in place. Again, double stitch for a more professional finish.

DIY Pillowcase - Finished Hem Collage

If you’re making a simple pillowcase, you can stop here. But if want to embellish, a simple ruffle with ribbon trim is a great way to go about it.

DIY Pillowcase - Ribbon Collage

1. Fold your solid trim fabric in half lengthwise and lay it on your finished case. I like to place the folded edge about 1″ from the finished opening of the case.

2. Lay out the ribbon, aligning it so that it just overlaps the cut edge. Pin the ribbon and ruffle into place so that the two edges meet at the side seam.

3. Stitch it all into place. I like use a ribbon with decorative stitching, and sew just along both sides of that stitching.

4. To join the two ends, fold one edge of the ruffle fabric in about 1/2″ and press it flat. Tuck the unfinished edge inside to hide it. Fold one end of the ribbon under 1/4″ or so and pin it to cover the other end of the ribbon. To finish, stitch across the folded edge of the trim to close it.

5. One last flourish – monogramming.

Do you have to monogram your pillowcases? No, but it does add a nice finishing touch and it’s easier than you think. Using your computer, open a Word document. Type in the initial you need and change the font until you find one you like. Play with the font size so that the finished letter fits easily on your solid border. Then hit ‘print’ and grab your paper off the printer. Roughly cut out a square around your letter and pin that square onto a piece of felt. Using sharp scissors, cut out the letter. When done, pin it to your solid ruffle and sew it on with your machine OR by using a simple stitch and a contrasting embroidery floss. (This one is machine-stitched. The others below are hand-stitched.)

DIY Pillowcase - Finished & Rolled

I took this one a step further with an iron-on flower and a small felt butterfly because this one is for the young daughter of a friend. I hope she’ll love her butterfly with pearls. For the ladies, I embroidered the monograms and finished them with a cute little button in a contrasting color.

When done, I folded the pillowcases and tied them shut with a coordinating ribbon. Here’s a look at some of the finished pillowcases for our first One Kitchen Many Hearts weekend. I just love how they turned out.

DIY Pillowcase - Finished Cases Collage

There’s so much joy in a handmade gift, and I admit I had a ball making these! Even better, the ladies will all have a keepsake from our first weekend together. Now I just need them to hurry up and get here. Not that we’re watching the clock or anything (we’re all totally watching the clock), but SHAKE A LEG, LADIES! We need to get this party started!

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