Weekend Projects: Batik Inspired Napkins, Part 1

Kathleen Rear

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March 12, 2011

Wow, it’s been a while since we did a Sunday Project.
Lately I’ve been inspired by Batik designs and patterns. Batik is a type of Indonesian tie dyeing and wax resisted pattern designs. That is to say you paint with wax on the fabric and then place the piece in a dye bath.

Designs can be very elaborate, but I thought i’d keep it simple for my try at it.
I chose 100% cotton napkins. I washed and dried them to get rid of the sizing used when they were packaged. Then I dyed them a base color.

Materials:
Fabric (100% cotton or silk)
Large stainless steel pot
Rubber dish gloves
Large kitchen garbage can
Fabric dye (I used Rit Brand Fabric Dye)
Kosher salt

Recipe for dye bath #1
I used a combination of the Bucket and Stovetop methods
1 package Rit fabric dye.
1 cup Kosher salt
8-12 cups boiling water
In a very large stainless steel pot, bring the water to a boil. Reduce heat to low and stir in fabic dye and salt. Leave over heat until salt is dissolved, stirring occasionally.


So, now you have about a gallon of boiling hot, brightly colored, fabric dye. I did mention you should wear old clothes? Put on your rubber dish gloves now too.
Place the garbage can into the bath tub or kitchen sink or any place where, if it should tip over it’s not going to be a disaster.
Carefully pour the hot dye into the clean garbage can.
Submerge your fabric into the dye (carefull it’s hot!) and swish them gently around, making sure it all gets saturated.
If the color seems too dark or intense add more clear water until you’re happy with the color.
Allow fabric to soak for 30 minutes.
When you’re happy with the color achieved, rinsed the fabric with cool water until the water runs clear and ring out as much of the water as you can.
Dry, either on a clothes line or in your dryer.
If you choose dryer, remember that the color will bleed, so put the fabric in there alone!

Now you have your base color! Pretty! Nice job!
Next time, we’ll move on to penciling in our pattern and applying the wax and taking our fabric for another dip in the dye bath!

Stay tuned.

Oh and, a little bit of Soft Scrub cleaner gets rid of dye in your bathtub…

How to Tie a Scarf

Kathleen Rear

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March 9, 2011

I’ve been working on a big post, and part 1 is coming soon. Until then, I’ll post this which is some what of related.

Eileen Fisher has a great how to video for those of us who’d like to figure out how to tie our scarfs in complex fashiony ways.

Plus how great are all the scarves on the site! Which reminds me, I should show you my scarf collection someday. Who’d like to see?

Party Food: Escargot

Kathleen Rear

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February 28, 2011

Wait, where are you going? Get back here! At the risk of sounding like your Mother, have you tried escargot yet? All those who have, and didn’t like it are free to go. Everyone else, just hear me out.

Escargot is a farmed ingredient, like chicken for example. People don’t just go picking up snails out of their garden.
Frenchentree.com
escargotfarm.com
Escargot tastes a lot like clams or oysters. (if you don’t like those, you can go too)
Escargot is not fancy shmancy food. It started out as a starve or eat snails kind of deal. Of course the French being French, made it taste wonderful and so became a “delicacy”.
Alright, I’ll jump off my soapbox now.

I first learned how to make escargot when we were in Paris. It was Gavin’s birthday and he wanted escargot. That’s the deal around here; it’s your birthday you can have anything you want.

Escargot

2 (7 to 14 oz) cans escargot
2 sticks unsalted butter (room temp)
5 cloves garlic
1 cup fresh parsley
1 tablespoon Herb de Provence
1 teaspoon salt
½ teaspoon pepper
1 French baguette (sliced and toasted)

Put the parsley, garlic, herbs de Provence, salt and pepper in a food processor and process until finely chopped. Add the softened butter and process until the butter and the herb mixture is well combined.
Place the mixture in an airtight container in the refrigerator. It will last about a week in the refrigerator and about 3 months in freezer.

Slice the baguette into about 1/4 inch slices and toast on both sides under the broiler for about 1-2 minutes.

Cans of escargot can be bought in specialty groceries or online. The size and quantity of the cans of escargot vary widely, buy enough for the recipe.

Drain then rinse the escargot in cold water and set aside.

Preheat oven broiler.

I’ve tried the traditional method of serving escargot in the shells, but for a party I skip that step and get on with the important things, namely, the garlic butter!

Place the rinsed escargot into an escargot dish, one little snail per hole. Add 2 teaspoons of the herb butter mixture to the top of each escargot. Place under the broiler for about 3-5 minutes, or until the butter is melted and slightly browned and the escargot is hot. Serve with the toasted baguette.

When you need more, simply repeat the last steps as many times as you need.

Nice cause, cool shirts

Kathleen Rear

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February 21, 2011

Last week I clicked over to Out of Print Clothing at the suggestion of a friend and fellow book lover. I’m very glad I did, not only did I get a couple of cool (and really comfortable) shirts but I helped put a book into the hands of a child in need.

Here’s their mission: For each shirt we sell, one book is donated to a community in need through our partner Books For Africa.

Meet Katie Quinn Davies

Kathleen Rear

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February 12, 2011

As you know, I love the internet. In this series I’ll show you the bloggers, vlogers and websites I get inspiration from.

Meet Katie Quinn Davies

Katie is a food stylist and photographer from Sydney Australia. Her amazing photos are a real inspiration, and have taught me a lot about the craft.
On her blog What Katie Ate she posts amazing photos of the food she makes for her own family, plus the recipes! Score!

All photos by Katie Quinn Davies

Party Food: Asian Wings

Kathleen Rear

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February 5, 2011

There’s some sort of sporting event being televised on Sunday. Best you have some game food ready.

2 lbs chicken wings/drumettes

1 cup golden syrup or honey
1/2 cup soy sauce
2 tablespoons sesame oil
1 tablespoon hot Chinese chili sauce
1 tablespoon ground ginger
1 tablespoon rice wine vinegar

1 tablespoon toasted sesame seeds (for garnish)

Mix all the ingredients (except the sesame seeds) and pour over the chicken in two gallon size zip top bags. Marinate the chicken in the refrigerator for 2 hours or overnight.

Preheat oven to 400 degrees
Place the chicken on a foil lined baking sheet and bake for 25-30 minutes.
Sprinkle over the sesame seeds for serving.

You can reduce the marinade over high heat and serve with the wings as a dipping sauce.

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