Sunday, June 30, 2013

Red, White and Blue

 Here's what's happening around the house & studio today:

I started this Alabama Chanin-inspired cotton jersey flag 
last summer and am only picking it up again now. 
There's something special about hand sewing the American flag; 
between the stitching, the meaning of our flag 
and the end use of this piece, 
it continues to be a very satisfying project.
 Little experiments...
ready for steeping over the holiday break,
a bit of India Flint-inspired silk-cotton thread wraps.
Thread and silk gauze steeping in rose hips. (Wow!)
Today's grand finale:
Making good on this month's personal pie challenge,
Providing the rains hold off, tonight we'll slice into this beauty 
and savor it around the camp fire.
With cinnamon in the fruit filling and ginger in the buttery 
crumb topping, I have a feeling this is going to be outstanding.

If you try any of these pie recipes (one a month) 
let me know what you think. Pies are fairly new 
territory for me and I appreciate tips, tricks 
and darn good recipes!

Summer has indeed arrived, and if you're looking for 
summer reading suggestions head over to 
Tracy's blog, My Retiring Life for a fantastic list.

Here's to our Red, White and Blue! 
Wishing everyone a safe, fun and festive 
Independence Day Celebration.


  1. When your flag is finished - it will be an absolute heirloom! The pie sounds divine. If the sky right now is any indication - you should be able to have your slice around the campfire. Let me know how it goes!!

  2. Well, I'm sad to report that the pie didn't meet our expectations. The crumb topping is to blame as it was gooey and had far too much ginger. If I make it again I try using Abby Dodge's NYC Crumb Cake topping and add half as much ginger as what the pie recipe calls for. That being said, I'm happy to report that my crust turned out great! Thanks Tracy!