How to marry your needle, the most important thing you can learn :)

Sounds silly doesn't it?  Well this little tip has saved me from going bald tearing my hair out because of tangles in my handwork thread.  I even use this technique on the thinnest of threads and the tiniest of needles!  This has got to be on the top of my list of "best things I've ever learned" for handwork.  I use it for embroidery, binding and yes of course on applique which I have found causes most of my stress in handwork.  Those thin little threads tangle and knot up so fast right before your eyes like magic!
Well this will eliminate 98% of those obnoxious little knots!

Step 1:  Thread your needle leaving about a 2 inch tail as you see in the image below.

Step 2:  As close as you can get to the needle on the 2 inch tail (or longer if you need) pierce the tail with the needle but do not pull it through the thread.

Step 3:  Then do this again a little further up on the tail.

Step 4: Then do this one more time (yes one more time) a little further down on the tail. :)

Step 5:  Now slide the first pierce you made down to the eye of the needle and pull on the working thread (the other end not the 2 inch tail) slightly to straighten it.

Step 6: And Finally pull the other two piercings down past the needle using your index finger and thumb and then straighten and smooth it with your fingers till you do not feel any knots. that is all there is to it.  

Oh and now enjoy doing needle turned applique or sewing your binding on or what ever hand work you have handy without the constant untangling of those nasty little knots!  

If this was useful to you.  Please share it with a friend so they too can keep their hair in tact :)

In the hoop doggy belly bands!

Yes I finally did it.  I've taken the time to design a doggy belly band that can be made in the hoop.
You do have to have an embroidery field of 5.71 x 10.04 to make these in the hoop.
So here it is, an in the hoop doggy belly band.  You can get the pattern HERE.

More Mr. Potato Head Applique Patterns

Mr. Potato Head was my all-time favorite toy as a child so I couldn't resist creating a series of applique blocks just to celebrate him.

One more border and this top is done :)

All of them together

Block#1

Block # 4 

Block #13 

Block #10

Block #11

Block #12

Block #14

Block #8

Block # 15


Block  #16, (24" center block pattern).

Block #6

Block #7

Block #3

Mr. Potato Head Applique Pattern

Mr. Potato Head was my all-time favorite toy as a child so I couldn’t resist creating a series of applique blocks just to celebrate him. I'm planning a nice size quilt of 12 small blocks and one large center block.  :)

Thanks for looking.

Braised Short Ribs

Based on Bon Appetit's recipe
5 pounds bone-in beef short ribs
salt and freshly ground black pepper
3 tablespoons filtered organic coconut oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml Cabernet Sauvignon
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over or with creamy polenta.
Here I've served with polenta fried and fresh yard long beans.