My newest apron. I really liked this fabric. I'm going to a make lot of things out of this!
I trimmed it out with bias tape and added a pocket. Turned out really great!
I came across Woman Freebies.com just last week and I'm pleasantly surprised. They have coupons, contests and free stuff. I just requested a coupon for a free bottle of Country Bob's All purpose sauce.
Just thought you might want to check it out!
Have a great day!
Sewright Blog by Ruth Yoder
Tuesday, April 5, 2011
Monday, April 4, 2011
Trim Carpentry...understated
My husband Andrew is a Trim Carpenter, Furniture Maker. He and his Father and Brothers work together to do this beautiful work for their company Yoder Custom Design.
I sometimes get to catch a peek of what work they have done. This is Beautiful. Before I was married, I thought
I sometimes get to catch a peek of what work they have done. This is Beautiful. Before I was married, I thought
Saturday, April 2, 2011
Roasted Broccoli
I think about roasted broccoli in the morning...in the afternoon, and at night. I LOVE it. I'm not the broccoli lover I used to be, but after tasting it roasted on a pan, it's amazing.
Ingredients:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt.
Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets, turning after 10 minutes.
They are tender enough to pierce the stems with a fork at about 15 to 20 minutes.
Remove and transfer to a serving platter.
Enjoy!!
Roasted Potato Salad...BEST EVER!
Sewright Blog by Ruth Yoder
Don't forget to subscribe to my posts!
Ingredients:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt.
Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets, turning after 10 minutes.
They are tender enough to pierce the stems with a fork at about 15 to 20 minutes.
Remove and transfer to a serving platter.
Enjoy!!
Roasted Potato Salad...BEST EVER!
Sewright Blog by Ruth Yoder
Don't forget to subscribe to my posts!
Labels:
baby food,
bake. roast,
broccoli,
cooking,
easy,
green pepper,
olive oil,
salt
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