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Vancouver Sewing Blog

My first “hello!”

September 8, 2010

Filed under: Jenny,Recipes — admin @ 10:05 pm

I’m quite excited that my mum has invited me to contribute to this blog.  I know that I will enjoy it, and I hope that you will too!  She has quite nicely introduced me, but here’s the scoop that hasn’t been said yet.  For the next two to three years, I will be a housewife.  My husband and I recently moved to NY state for him to begin his Doctoral studies, and with the Visa’s that we are here on I am forbidden to work in the US.  I’ll be honest, I was initially quite terrified with the idea.   I’ve spent my whole life either working or studying, and I couldn’t even imagine what I would do to keep myself busy and sane.  Once the initial shock wore off, I started to come around, and I’m now really looking forward to our time here.  When else in my life will I be able to work on whatever I want, whenever I want?

I have come up with a few projects to keep myself busy and happy.  The first is, well, being a housewife.  After only a couple of weeks here, I COMPLETELY understand why it used to be the norm for one spouse to stay home and look after the household, especially since my hubby is so busy with his studies.  I am having a great time cooking everything from scratch, tending the garden, looking after our two dogs, and even *gasp* cleaning the house.  We don’t even have kids, and this is already taking up a lot of my time!  The second project is the house.  We were lucky enough to get a great deal on a house that is quite solid, but also quite hideous.  It’s got a new roof, a good foundation, updated wiring and plumbing, but really, it’s hideous.  I’ve already ripped out most of the filthy, 30 year old rusty-orange carpet, and I have several other cosmetic fix-ups to work on.  The third and most exciting project has to do with all things creative.  As my mum mentioned, I’m a violinist.  I’m going to be doing a lot of practicing so that when we move back to Canada I’ll be ready for whatever work comes my way.  I’m also going to be exploring the seamstress in me.  I know there’s one hiding in there somewhere…

My mum was being polite when she introduced me as a “very creative seamstress.”  I think that’s the nice way of saying “she hates using a pattern, and when she was growing up would never take my advice or ask for help!”  Well mum, those days are over!  I have come to realize that I have been very much like a young musician who only wants to play the “fun” pieces without practicing scales…  Sure I enjoy being creative and have been able to make curtains, pillows, duvet covers, etc., but I think I would have a lot better results if I did the “hard work” and brushed up on the basics.  I’m quite excited to share my creative journey with you, and hopefully we can inspire each other along the way.  Seeing as how my sewing room is still half full of boxes waiting to be unpacked…  I’ll leave you today not with a sewing tip or project, but with one of my favourite recipes that I made over the past long weekend.



Healthy Home-made Granola

  • 2 cups “old-fashioned” rolled oats (ideally not the quick-cooking variety, but that’ll do in a pinch)
  • 1/2 cup chopped or slivered nuts (I used almonds this time)
  • 1/2 cup shelled, unsalted sunflower seeds
  • 1/4 cup sesame seeds
  • 1/2 cup flaked coconut
  • 1/2 cup wheat bran
  • 1/4 to 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1/4 to 1/2 cup apple sauce
  • 1 cup dried fruit (ie. Cranberries, cherries, raisins, etc.)
  1. Combine first 6 ingredients in a large bowl.  Feel free to substitute or omit anything you don’t like.  If I have flax seeds on hand, I’ll usually throw in a 1/4 cup of those too.
  2. In a separate bowl, combine honey, veg oil and apple sauce.  I use a 1/4 of each, but you can increase the honey and apple sauce if you prefer a sweeter granola.  If the honey isn’t smooth, combine in a small pot instead, stir and heat on low until combined.  Pour over dry ingredients and stir to combine.
  3. Spread onto a cookie sheet and bake in a 300 degree Fahrenheit oven, stirring once after 15 minutes.  Bake for 30 minutes total, or until lightly browned.
  4. Just after removing from the oven, stir in the dried fruit and then let cool completely on the cookie sheet.  You can store it in an air-tight container in the cupboard for up to two weeks, or in the freezer for a few months.  I like to serve it for breakfast with vanilla yogurt and a few fresh fruit slices.    Enjoy!

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