I recently made this “farm quilt” for my friend’s new baby (I got the idea here
http://www.craftster.org/forum/index.php?topic=411821.0). Incredibly, I had all the materials I needed at home—didn’t have to buy a thing (think about what that says about my fabric collection).

Cotton quilting fabrics, cotton batting. 18” x 24”.

[Om Nom Collards & Corncakes]

Om Nom Collards & Corncakes

This was my dinner tonight and it was soooo tasty! Both recipes are ones I've tweaked (sometimes quite a bit) from the Veganomicon. The collards have a pretty rich, complex taste and the corncakes are delightfully buttery (despite containing no butter of any kind).

Collards

1 lb collards, stems removed & torn into pieces
2 cloves garlic (or more if desired)
1/2 red onion
1 Tbs olive or grapeseed oil
1/2 c veggie broth
2 Tbs tamari
1 Tbs red pepper flakes
1 vegan sausage, sliced or broken into chuncks (I recommend the Italian sausage from Vegan Brunch)
2 Tbs coconut milk

Saute garlic and onion in oil. Add collard pieces and saute for 2 mins. Add broth, tamari, and pepper flakes, cook for 10 mins, tossing often. Add sausage about half-way through. Once collards are tender and liquid is absorbed, add coconut milk. Serve promptly.

Corncakes

Make the batter for this before you start on the collards, then you can cook them on the stove simultaneously. Half the recipe if you're making these for one person, because I don't think they'll be good as leftovers.

3/4 c all purpose flour
1/2 c cornmeal
2 tsp baking powder
1/2 tsp salt
2 Tbs canola oil
1 1/4 c almond milk (or other nondairy milk)
1/4 c water
1 tsp vanilla
1 Tbs brown rice syrup
1 tsp lemon juice

Mix together dry ingredients. Add wet ingredients, mixing until just combined. Let sit for at 10 mins while you prepare the collards or do a kitchen dance or something. Then heat up your skillet and cook them as you would pancakes--spoon out some batter, let it cook until bubbles form on top, and flip. Pancakes should be slightly firm and lightly browned.

Share and enjoy!

Hey all, just moved to Tampa, and I'd love to meet up with other crafters! Evenings and weekends generally work for me. I can travel to meet up and maybe host on occasion.

At my last residence we had a few craft parties where people brought their own projects if they wanted, and then we also had lots of paper, scissors, glue, stamps, and all that kind of stuff. Turned out to be very fun!

I'm soon to leave Portland, a city I really love. So I made myself this little card as a reminder of my time here.

We had a craft party at my house this weekend, and we started telling silly jokes. Then these happened



Sorry the image is so small, you can see it in detail here: http://starvingartistkei.deviantart.com/#/d3k3nva

@hydrogenjukebox: absolutely!

[My Uterus Sucks Today Tea]

Here's a little something for the ladies when "that time of month" rolls around. A little comfort can go a long way in making your monthly visitor's stay more pleasant. PMS teas help with stuff like water retention (the "bloated" feel some people get), while hazelnut milk is tasty and soothing. Molasses is a mild sweetener that goes well with the tea spices, and gives you a boost of iron at a time when many women (especially vegans) can get a bit anemic (most PMS teas are herbal, so you shouldn't have to worry about the tea blocking iron absorption).

Okay, I've exhausted all my euphemisms. I'm gonna call this...

My Uterus Sucks Today Tea

1 bag Yogi Moon Cycle tea (or other PMS-specific tea, there are quite a few)
Boiling water
Hazelnut milk
1 spoonful Molasses

Fill your mug half-way with boiling water, and steep the tea for several minutes. Remove tea bag and fill the rest of the mug with hazelnut milk. Add a spoonful of molasses (more or less to taste), stir until dissolved.

Have a fantastic period!

[Vegan Pomegranate Coconut Cream Scones]

It seems like most recipes call for either a whole can of coconut milk, or just a few tablespoons. This is a recipe I use for when I have at least half a can of coconut milk left over and I don't know what to do with it. I adapted it from the Joy of Cooking, and added a few touches of my own.



Vegan Pomegranate Coconut Cream Scones

1 3/4 c flour
3 tsp baking powder
1 Tbs sugar
1/2 tsp salt
1 1/4 c coconut milk (if you have less than this, you can always add some nondairy milk)
A few tbs pomegranate jam (or other jam of your choice)

Note:This is not a time for "low-fat" or "lite" coconut milk-- this recipe relies on the thick cream that hangs out at the top of the can.

Preheat oven to 450 degrees. Combine dry ingredients in a bowl. Make a well in the center and add the coconut milk. Stir until just combined-- not too much. You can carefully pat dough to 3/4" thick and cut it into shapes, or use my preferred method of just plopping out little piles of dough. Once on the cookie sheet, make a divot on the top of each scone-to-be and spoon in a bit of jam. Bake for 15 minutes or until golden.

Share and enjoy!

Was it a round table cloth to begin with? 

Yes, it was. I don't know if I would have thought to make the front curved otherwise. Happy accidents!

The bird is a pocket.

I live in P-town, so liking Portlandia is kind of obligatory "Put a bird on it" is just so true...