Tag Sale Chair Makeover

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I couldn't find the chair I wanted for the bedroom...so, I up-cycled this old beater! $5.00 yard sale chair + $12.00 in paint and fabric...voila! $17.00 chair for my hubby to pile his clothes on :)

3 Day Holiday Sale Going On Now!

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It's that time of year again, and I'm jumping on the proverbial bandwagon. So, Black Friday through Cyber Monday: Enter the code "FIFTEEN" at checkout and receive 15% off your order in the shop... 

Terrace-Hill.com

Pretty Little Tea Towels

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New Tea Towels in the shop today...here's a preview!

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I've been working on a this new pattern for a while now.  I am personally a big fan of flat front chef aprons..BUT they can be so boring.  So, I've designed both a full and half chef pattern that add a little more color and femininity to the traditional chef apron.  Probably my favorite aspect of the new style is the more universal fit.  This apron fits all gals from the very slim to the more substantial figure with ease.

The "modern chef" apron will wrap further around the back for smaller ladies, and for us larger gals...lay a little more flat on the front.  As always, plenty of coverage where we need it most!  I'm currently wearing the apron with the meandering vines and red on red chevron for all my baking--and I'm loving it!

In other news, I was out picking tomatoes and stray pumpkins in the garden today and I happened onto a truly creepy crawly scene.  I'm not usually a fan of arachnids, but this garden spider sure is a beauty.  He/She has been working overtime keeping all the flying pests at bay. Thanks to the frog I introduced at the beginning of summer and this bug eating machine, our harvest has been totally organic this year--yay for us !

Have a wonderfully spooky Halloween...and stay safe!

A is for Apple...

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Fall has finally arrived here on the central coast of California; and that means the last bit of canning for the season.  Then the baking begins!  Last Friday, the hubby and I both got off work early (minimum days for parent teacher conferences—hooray!) and headed up to Gopher Glen Farms for our annual apple run. This fruit stand/shack is set up in the “wine tasting” fashion, with every apple currently in season being sampled.  As a teetotaler myself, I get to feel  all trendy as I sample the different varieties and pretend to  appreciatively notice that subtle hint of pine in the flavor.

With so many varieties to choose from, it can be a bit overwhelming.  And the fresh pressed cider—to die for!!!  We bought two gallons, took one to a party that night (gone like a flash) and we’re working on the other now. Here’s what else we left with: 

Braeburn—Crisp firm, slightly tart, but full flavored.  My favorite baking and preserving apple. This variety was discovered as a chance seedling in Braeburn County, New Zealand--my horticultural geneticist hubby loves this bit of trivia :)

Pippin--bright green to yellow in color, its creamy white flesh is crisp, juicy and aromatic.  An old time favorite cooking apple , as the firm flesh of the Pippin is perfect for use in pies, tarts and turnovers.

Mohawk—our favorite eating apple. Crisp, tender and juicy…tart but sweet .  This apple (and the Spitzenburg) are the reason  that I always have to make more than one trip up to Avila Valley each year.

With 20 pounds of apples on the counter and 10 in the fridge, the next day was of course canning day.  The fall standards around here are apple pie filling, applesauce, and usually a bit of apple butter. I’ve been using these same recipes is for 30 years. Now, I’m sure that there are new and exciting ones out there...BUT because canning was a tradition taught to me by my Dad, and I'm a sucker for tradition…I think I’ll just stick to the tried and true.  All serious bakers will tell you that when making apple pies, crisps, and sauces it is vital to used a mixture of apple varieties in any single recipe. This will ensure a fullness of flavor and a nice balance of sweet and tart in your final product.  This year I used Pippin, Braeburn, and a few extra Honey-Crisp I had on hand.

 

Here are Dad’s (and for the past three decades mine too) recipes: 

         Apple Pie Filling

                

10 pounds assorted apples (6 quarts, peeled and sliced)

3 cups granulated sugar

1-½ cup dark brown sugar

1 cup cornstarch (yes ,really)

3 teaspoons ground cinnamon

½ teaspoons ground cloves

½ teaspoons ground allspice

½ teaspoons ground cardamom

1 teaspoon kosher Salt

½ cups lemon juice

1 teaspoon vanilla Extract

7 Quart-sized jars with matching lids & rings for canning

5 cups fresh pressed apple cider (store bought is fine)

5 cups water

First, in a large pot (minimum ten cup capacity), whisk together sugars, corn starch, cinnamon, cloves, allspice, cardamom, and salt.  Stir in the cider and water and cook, stirring occasionally, until the liquid is thick and bubbly.  Stir in lemon juice and vanilla; and set the sauce aside , covered.

Then, you’ll  peel and core the apples and slice them.  I like to slice them rustic – no need to be too precise!  I do have an apple peeler/corer tool that I use for applesauce, but for pie filling the slices are a bit too thin and tend to get mushy when processing. **Helpful hint: if you like, you can soak the apples in cold water with about  1 tablespoon lemon juice added to prevent browning while you peel.   

Next, pack the sliced apples into the jars, leaving 1 inch head space (don’t over pack or you’ll have molten lava like filling spewing from your jars when you remove them from the kettle—how do I know this?  Long story...) Using a ladle and a canning funnel; fill the jars with hot syrup leaving a generous 1/2 inch head space.

Finally, you’ll process your filled jars in a hot water bath for twenty minutes. (see link below for more information)

* One quart jar is sufficient for one standard pie plate. As with any canned goods, do NOT use if the seal breaks, if lid is bubbling out, if there is a smell, if the jar breaks, or if the liquid inside discolors or becomes cloudy. As long as the seals hold, the pie filling will keep for up to two years.

Chunky Cinnamon Applesauce 

This recipe is not precise, and I apologize in advance. Being of Italian descent,  cooking is an oral tradition, handed down in this case from father to daughter.  So, I'm converting "handfuls and pinches" into to more accepted units of measure--cups, pounds, inches :)

8-10 pounds assorted cooking apples, peeled, cored and quartered

2 cups of apple cider

1-1½ cups sugar 

10 inches of cinnamon stick

Pour the apple cider into a large (8-10 quart) stockpot; add the prepared apples and cinnamon sticks. Bring the mixture to a boil; reduce heat and simmer for 15-20 minutes until the apples soften.  Remove the cinnamon sticks and crush the apples using a potato masher or an electric hand mixer on a low speed to the desired consistency.  Add sugar--if necessary, you may wish to add additional sugar, apple cider, and/or cinnamon to your own taste, and return to a boil.

Canning:  Ladle hot sauce into hot sterilized jars, leaving a ½ inch head-space.  Process in a water bath canner for 15 minutes for pints and 20 minutes for quarts.

Freezing:  Cool applesauce.  Spoon into freezer containers, leaving ½ head-space.  Seal, label, and freeze.

A comprehensive list of canning instructions, supplies, and methods can be found at the Pick Your Own website.

~make it a great day...

New Aprons Today!

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After all that raving about chevron, I figured I better put my sewing machine where my big mouth is.  So without further ado...here are my latest apron creations. I am SO in love with this chevron print (this is the medium 2 inch pattern) by Riley Blake Designs. 

First, I paired it here with some leftover honey gold fabric I had on hand, but the possibilities are endless!

And then for a new twist on my vendor apron pattern...paired with the "Delighted" geometric floral pattern in red (also Riley Blake.)

I only have one of each in the shop right now, but I'll have several in the shop in the next week or so...enjoy!

P.S.  More chevron fabric in different colors and sizes will be arriving at my door soon :)

Wild About Chevron...

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I am definitely a sucker for pattern… mod, (geometric especially) traditional & eclectic. I love just about any fabric with a great pattern.  So, it's no surprise that I'll be jumping on the chevron bandwagon.  I'm just wild about all the chevron patterns popping up all over the place. While it's nothing new, the chevron has seen a surge in popularity and has been trending for a while now. So, when I received a sample of the new collection from Riley Blake Designs, I was twitterpated so say the least! I was also VERY pleasantly surprised by the quality and weight of the 100% premium cotton fabric--no skimping on quality here.

I've already made up a cute little apron using the aqua pictured above (I'm waiting on some new photo light bulbs, then I'll post a pic.) I liked it so much that I've ordered a bolt, and I should have the new apron in the shop by next week.

In the meantime, here is a collection of my favorite chevron finds:

1. Fun NurseryWall  2. Teal Pillow 3. Wide Stretch Bracelet  4. www.jcrew.com  5. Table Runner 6. Cookie Tutorial  7.  Cookie Sheet/Tray 8. Wool Skirt 9. Dresser Make Over