Look what I found in my mailbox yesterday! My sweet young friend Falicia sent this to me. Falicia has a very full life these days with nursing school, work, and family. But she took time out to do this for me. Thank you, sweet friend. I will treasure this ornament for the rest of my life.
After much discussion and advice (lots from you all, thanks), I decided to take my monster patterns to Kinkos and have them enlarged. The nice young man who served me said he could enlarge them by 50% as I had asked, but it would cost more than elarging them by only 25% because he'dhave to use a different machine. Does that make sense to anyone? Not me. But I didn't argue, just asked him how much. I got all my monsters enlarged to the size I wanted for $1.50 per page. That's still a lot cheaper than the $5.95 per pattern it would cost to order the applique version of this pattern. I don't think I broke any copyright laws by enlarging them and using them for myself. I'm sure I'll hear about it if I did.
Of course, one change leads to another. I found that with the larger size monsters, I don't have enough of the black and white swirly fabric to make all the backgrounds, so I changed to the white-on-white star fabric. I think it looks pretty good. And I'll use the other fabric maybe for sashing or borders or somehow. I'll think about that later.
I got the one monster cut out. I think this size will be a lot more manageable for hand applique.
Probably won't get much stitching done today. I have baking to do this morning--brownies for book club this afternoon and a rum cake for a neighborhood party tomorrow night.
Some of you have asked for the rum cake recipe and I'm posting it here. Just be advised that I have not yet used this recipe. My friend Barbara has though, and she says it's delish. You can also find it online.
1 cup chopped pecans
1 box yellow cake mix (w.o. pudding)
1 (3 3/4 oz) pkg Jello Vanilla Instant Pudding Mix
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (doesn't have to be Bacardi)
Grease 10 inch tube or 12 cup Bundt pan or spray with baking spray. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour at 325. Cool 15 minutes and invert on rack. Cool completely. Prick top of cake and spoon or brush glaze evenly over top and sides. Allow glaze to absorb and repeat until glaze is used up.
Glaze
1/4 lb butter
1/4 cup water
1 cup granulated sugar
l/2 cup rum
Melt butter in saucepan and stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.








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