I had planned on not doing any sewing besides the "beloved" table runners for a while, but....
We have our first co-op class tomorrow and everyone needed a book bag to carry along their science books and notebooks.
We are in a small homeschool group and we are meeting every 2 weeks for Science, Art and Speech class. The older kids are doing a General Science (with lots of dissecting) and the younger grades are using this book - which should be really fun since we live in Hawaii (and have places like this to go for field trips).
So I whipped up 4 tote bags after school today.
Even though Baby Girl will actually be hanging out with me in the nursery (that's my job for the co-op...I lucked out), she still wanted her own bag. She's carried it with her since I made it today too...she just left with Hubby to take our eldest to soccer practice and had it packed full of stuff.
I used fusible fleece on Bela's bag and stitched some straight lines with the walking foot.
Big brother decided he didn't like the "yellow" color (even though it's mustard and has gigantic squid on it - how cool is that!!) so he turned his inside out.
And, I almost forgot until I looked at the post title, a recipe...
Creme Brulee has got to be my all-time favorite dessert. So I made some this morning since we are having a romantic dinner hamburgers with the kids as our Anniversary dinner. I figured once the kiddos are asleep, we could at least enjoy a romantic dessert...
This recipe is so easy and always comes out great...I added some Bailey's Irish Cream in it just for fun.
8 egg yolks
1/3 cup white sugar
2 cups heavy cream
1 tsp. vanilla extract
1/4 cup white sugar (for caramelized top)
Preheat oven to 350. In large bowl, whisk egg yolks and sugar until sugar dissolves and mixture is thick and pale yellow. Add cream and vanilla and whisk until blended. (It says to strain it but I never do - you can if you want to).
Pour mixture into ramekins and place in water bath (I just use a sheet pan filled halfway with water) and bake until set around edges, 40-50 minutes.
Remove and let cool, then chill in refrigerator, for at least 2 hours, or up to 2 days.
When you are ready to serve, sprinkle about 2 tsp. of sugar over each custard. You can either use a small, hand-held torch or place under broiler until sugar melts.