Today.

sunflowers, originally uploaded by laurastantz.

listening: to noisy cicadas and The Sundays. because come on, the static and the silence is the best album ever.

eating: peaches. and bread and butter.

drinking: chai tea. by the gallon.

wearing: a men's blue oxford. (and have been for days. it's the perfect crafting shirt)

feeling: nervous and excited.

outside: electric. there is rain coming. there hasn't been rain for weeks.

wanting: kisses. and lots of them.

needing: more time.

thinking: about the collection.

enjoying: knowing I have tomorrow off.

wondering: how to become more organized in my creativity.

Fabric Swap Success

Last week, I had a bunch of crafty types over for a little get together. I made a ton of ice cream, sat out all the toppings and we all dove right in. But after that, came the fun part.

Everyone was directed to bring 3 1/2 yard cuts of fabric and two fat quarters. We piled it all into the middle and drew numbers. Then we all took turns and picked from the pile. It was really interesting to see all the different styles and patterns everyone brought. So much fun to see everyone!

Now all I need is a bigger house. ha!

Blueberry Crumble for Breakfast

I know my last post was about food. but so is this one. Last night I had the pleasure of having dinner at a friend's house. And in my ingrained teaching that came from my mother, I couldn't arrive empty handed. So, I took blueberry crumble. I'm a huge fan of the blueberry. (especially inexpensive frozen ones I can find at my local grocers.) What I didn't expect was how awesome it was going to be to have leftovers for the day's most important meal: breakfast.

I'm on vacation this week. Doing nothing but all the fun stuff I never have time for. Like rearranging my living room and going through my fabric stash and taking as many naps as I like without feeling guilty. So, whipping up this easy crumble recipe was a perfect part of that. Here's to eating dessert for breakfast.


Easy Blueberry Crumble

Preheat oven to 350 degrees

5 cups blueberries (fresh or frozen, thawed if frozen)
1/4 cup sugar
1/4 cup flour
1 tsp. ground ginger
1 tsp black pepper

Place all ingredients in a casserole dish and toss to coat

For Topping:
1 cup flour
1 1/2 cup oats
1 cup brown sugar
1 stick butter
1 Tbs. cinnamon
1 tsp. nutmeg
1/2 tsp. salt

Put all ingredients into a bowl and crumble with your fingers. Allow some of the butter clumps to stay pretty large to allow for a crispy crust. Spread generously over top of the prepared blueberries and bake for 40-50 minutes or until golden brown and bubbly.

Enjoy!