Friday, March 7, 2014
This year the ride down was our biggest challenge. We got 20 miles away from home and entered whiteout snow conditions. So bad that we couldn’t see exits along the highway in order to get off to take a break. Four hours of white knuckle snow and 5 hours of pounding rain and we were finally to Nashville. We had 2 hours to get the van unloaded and the room ready before we opened for business. Thankfully I have the best help around. We were able to open at 7 PM for our Early Bird hours. 9 PM? We crashed!
Saturday and Sunday (along with Friday night) were filled with seeing our shop owner friends and designer friends. So wonderful to catch up! This year we left Bronwyn with Grandparents, but we brought a photo of her. So many people stopped in just to see if she was there. We loved visiting in other designer rooms to see what wonderful creations they were showing off.
At 4 PM on Sunday – we turned the lights out and we were on our way home by 5:08 PM. Thankfully our ride home was as boring as I-57 is supposed to be. Rolled in at 12:30 AM. We were glad to be home, but hit the hay with a smile after a great weekend packed with friendly faces and so many great ideas.
Thanks to everyone who stopped in to see us; shops, designers, vendors and distributors too. Looking very much forward to Columbus in May 2015!
Tuesday, March 4, 2014
It wasn't until that night when I actually read the recipe - smart right? Idiot. Actually it turned out really well, just had to boil the potato slices for a little bit before loading them up and popping them in the oven. Those potatoes were the hit of the evening. I would make them again for a party or even as a side for dinner, even with the bacon on them! Oh you are unaware of my disdain for bacon? Ok disdain is putting it a bit harshly, bacon is fine in things if you can't taste it... Even better if it is not there.
Anyway! Make these for dinner or a snack, load them up how ever you like them, even with bacon.
Loaded Baked Potato Slices
What you need!4 large potatoes
real bacon bits
2 cups shredded cheddar cheese
4 green onions, chopped
garlic powder (or seasoning of your choice)
Make it!Preheat oven to 375 degrees. Spray baking sheet with spray or cover with parchment paper.
Wash & slice potatoes approximately 1/4 inch thick.
Put potato slices in a large pot, cover with water, and cook until boiling. Boil for 5 minutes.
Drain potatoes and lay on cookie sheet, slightly overlapping. Lightly brush potatoes with olive oil.
Sprinkle with cheese, bacon, green onions, and seasoning.
Bake for 15 minutes.
Friday, February 28, 2014
Nashville 2014You may have heard – this was the last Nashville Hotel Show – but it was a blast. We had such a great time visiting with shops and designers both! So fun to be part of community of people with a common love for needleart. We do plan to be in Columbus in 2015 – so please mark it down and plan to attend.
Four New PatternsWe hope you didn’t miss our new releases for Nashville. Seems we had quite a Noah’s ark of animals and some flowers. Here they are – all of our distributors have them ready to ship out to you (as do we) so if you need a few – please let them or us know.
Henrietta the Hippo
Love Blooms Here
Pretty on a Perch
Whiskers & Beau – Lazy Afternoon Friends
Candyville – that’s CandyLand – Nashville styleCandyville was a huge success in Nashville! We had many shop participate.
For those who were unable to be there for the name draw, here are the winners:
The Counted Needle – Grand Prize - $250 Norden Gift Card
Stitchery Row – 2nd Prize – basket of patterns
Stitchville USA – 2nd Prize – basket of patterns
Nedlewerkes – 2nd Prize – basket of patterns
SamSarah – Ad in Needlework Retailer
In the coming weeks we will have pictures up on our blog – hope you have a chance to look.
Punch Needle PlaceThere is a new community on the web to join other punch needle fans and share what you are working on, ideas and ask questions. Punch Needle Place is a Facebook page setup to chat about Punch Needle. Please join yourself and forward to your customers. We’d love for the page to grow and be a thriving community of punchers
FacebookWe are still stirring things up on Facebook. Showing off our newly punched projects (one with silk ribbons). http://www.facebook.com/MyrtleGraceMotifs
The Misadventures of Myrtle GraceWe have lots of updates from Nashville – so many they didn’t fit in this newsletter! Please keep an eye on our blog to see all the details and pictures. www.myrtlegrace.blogspot.com
DistributorsWe are proud to be represented by these fine companies:
Hoffman Distributing Company - www.hoffmandis.com
Norden Crafts - www.nordencrafts.com
Yarn Tree - www.yarntree.com
Tuesday, February 25, 2014
I have watched this recipe be pinned all over Pinterest but my recent fear of yeast held me back. You see… when things don’t rise, you get a complex. You throw out all your yeast and buy new individual packets – both kinds! Then let them sit in your cabinet because what if you use them and they don’t rise? Then the common denominator is you and not the yeast.
Thankfully, this bread rose just as it should – at least how the directions said it would. This recipe is really easily done in the mixer, one rise and bake it in the oven. And yes, it does taste like a English Muffin, even has the nooks and crannies!
English Muffin Bread
What you need!
1 cup milk
1/4 cup water
2 1/4 teaspoons active dry yeast (one small packet)
3 cups all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon corn meal
Warm the milk and water over low heat until warm, but not hot to the touch, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
Place the dough in the pan and let rise until doubled, about 45 minutes.
Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.
Tuesday, February 18, 2014
Yes I know Angel Food can be made from something other than a box mix, I was just too scared to try. And roll it up? I have failed at that more than a few times. Do you recall the jelly roll on the floor? How about the chocolate roll in pieces? This roll, picture perfect.
When rolling this, be sure to use one of those fancy tea towels and not a terry cloth towel, very different fabrics.
Strawberries and Cream Angel Food Cake Roll
For the Cake:
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour (or make your own http://joythebaker.com/2009/09/how-to-make-cake-flour/)
1 tablespoon powdered sugar
For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, line a 15×10-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, ¼ cup at a time.
4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
7. Unroll cooled cake; spread filling to within ½-inch of edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers, covered with plastic wrap, in the refrigerator.