Saturday, December 29, 2012

Quilters Slidelock Saves The Day

I just have to share one of my Christmas presents with you: The Quilters Slidelock ( I am not affiliated with the company in any way but I just love their product even though I have only owned it for a few days. Using this tool you will never again worry about your rotary ruler slipping and ruining your cut. There are grippers underneath the tool which hold it and the fabric in place as you cut. It is a two step process: first you measure the width of your fabric that you wish to cut with your rotary ruler. Since I am right handed, I would measure the size of the strip along the right hand edge of the fabric (after squaring it up of course). Next place the slide lock against the edge of the ruler and press down. Remove the ruler and cut the strip. I know that it sounds a bit complicated and there is an extra step but it is surprising how quickly you catch on to the process and how quickly the cuts can be made. It sure decreases the amount of waste fabric due to wobbly cuts. The slide lock comes in 2 sizes: 14 inch and 24 inch. I got the 24 inch.

Monday, May 28, 2012

Strawberry Rhubarb Pie


If you can get your hands on some rhubarb, you might enjoy the following recipe.  I cut up my rhubarb and freeze it in plastic bags until I am ready to use it. The quantities listed for flour and sugar are approximate and may have to be adjusted for your tolerance of tartness and the juiciness of your fruit. 


pastry for 2 crust pie
 2 cups fresh strawberries
2 cups rhubarb
1 1/4 cups sugar
dash of salt
1/3 to 1 cup Wondra flour (probably around 3/4 cup)
2 tbsp. butter
1 tbsp. sugar

Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tbsp. sugar. Cut steam vents. Bake pie in preheated 425 degree oven for 40 to 50 minutes or until rhubarb is tender and crust browned.