Finny,
First, may I just wish you a belated birthday? How was it? I hope your package of birthday goodies from Arizona have arrived and that you were spoiled rotten with gin + tonics, fancy yarn, new gardening tools, running gear, time with your Bubba and time in nature. Plus pie. Perhaps rhubarb.
I hope it was truly lovely. This time of year always makes me think of you — the years we worked together in college — and how the beginning of a new Fall semester meant a great birthday party for Finny.
It seems only right we honor you by sewing up the Not-Ugly-Trash-Bag for this double-month’s sew-along. I love this project. In fact, [SPOILER!] chances are if I typically sew you a Christmas present, this is exactly what you’ll be receiving. They are practical, keep things clean, are easy to sew and they have the Finny stamp of approval. Check, check, checkity check.
Never mind that I sewed the pocket inside out. I was going for that look. Um, really. Regardless, my car is already cleaner and more stylish because of this great project. Our winner is Sourkraut. Love the cupcake fabric! (Honorable mention and previous winner Sue deserves a high five for her awesome elephant too. SO cute. Those ears!)
Thank you for participating ladies.
So, Finny — what are our next sewing assignments from One Yard Wonders?
Keeping with our theme of a sewing project and a recipe, this month’s kitchen assignment is something I hope will bring in the new season. Cooler temperatures, fall leaves, sleeves, being able to spend time outside without the possibility of death…
Pumpkin Carrot Gingerbread
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- 2 carrots, shredded (can use squash instead)
- 3 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 1/2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
Directions Preheat oven to 350 degrees F (175 degrees C). Grease loaf pans. Combine sugar, oil and eggs; beat until smooth. Add water, pumpkin, carrots and spices. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Can’t wait to hear what we are sewing up Finny!
Much love,
Kelli