For almost thirty years, I have been looking for the perfect stocking, whatever that is. My thought has always been, "I'll know it when I see it." While I have admired so many over the years, our stockings have remained simply functional. Until now.
I ran across the idea of a leather stocking less than two weeks ago in one of my favorite blogs, Chookooloonks. I immediately called my cousin Glen who owns Harness House Leathercraft. He helped me through the whole process, from purchasing the leather all the way to saddle stitching the edges. His gift of time was definitely one of my favorite gifts this year!
We first met at Tandy Leather Factory in Nashville. Whole-y Cow! I was immediately drawn to this one particular hide. I'm used to buying fabric by the yard. Not here. Instead of buying leather by the yard, I had to buy the hide "as is." Most of the hides were either half of a cow or the whole cow. Ouch. I looked all around the store for a more affordable option, but I kept going back to this one particular hide. Oh well. I reminded myself that I've waited thirty years for this. I'm not going to cut any corners. So, I bought the entire cow! No turning back now.
Unfortunately, due to both of our hectic schedules, we weren't able to meet again until Monday, the 23rd. I couldn't believe that Glen offered to give up one of his vacation days to help me through this process. (He's the best, and I can't thank him enough!) He convinced me this would be doable. The countdown began. I had essentially 24 hours to make them.
I wanted each one to be a little different, so I free-handed each of the patterns on the back of wrapping paper. Once I was happy with each style, we transferred the patterns to a heavier, thicker product. Using an awl, Glen traced around each of the patterns onto the leather, and then we both started cutting.
Once all of the cutting was complete, Glen used a tool that pierced small diamonds around the edges.
He patiently taught me how to saddle stitch. I had assumed the stitching was made on some kind of sewing machine; however, everything was hand-stitched. This was truly a labor of love. I continued stitching the tops as Glen began to work on the three loops needed for hanging.
We both worked for 8 straight hours; everything was complete except stitching around each of the stockings. I had to stop progress to wrap presents, prepare food to take to Mom and Dad's, gather packages, etc. We left Franklin for Knoxville at 6 am Christmas Eve. I worked on the stockings nonstop both to and from Knoxville. I finished just in the nick of time! (Or, St. Nick of time!)
The stockings were hung by the chimney with care with sore fingers and only a few hours to spare.
And worth every minute.
Merry Christmas!
Wednesday, December 25, 2013
Friday, December 13, 2013
Red Velvet Cookies
I'm looking forward to my first cookie exchange tomorrow in our new town as I used to host these myself years ago. It's hard to choose just one cookie as your "favorite." In fact, I was initially planning on bringing Chocolate Chip Cookie Dough Fudge since it was such a favorite last year. However, when Keely learned about my plan, she exclaimed, "No! You can't do that! Fudge is not a cookie!"
Oh well. I guess I needed a Plan B. Her recommendation was Red Velvet Cookies. True, they're hard to beat, yet simple to make. The one I had in mind was a sandwich cookie filled with cream cheese icing. I actually surprised myself by going with Plan C: a red velvet cookie with white chocolate morsels, topped with powdered sugar. I only got the idea after Keely coincidentally tried one as we were having a quick dinner at Panera Bread last night. Mmmmmm. If you're looking for a great holiday cookie, you won't be disappointed.
This recipe starts with a red velvet cake mix. Is that cheating?
You could certainly add the white chocolate morsels to the batter all at once; however, we made sure each cookie had 6 morsels. Next, roll each ball in powdered sugar.
After baking, I still thought each cookie needed a little more powdered sugar on top. I mean, why not?
Hopefully, the party-goers tomorrow will enjoy these as much as I enjoyed baking them. Keely assures me that these will be the winner. Of course, this is really not a competition. (Yeah, right.) I'm just content to know that if it was a competition, I would at least have her vote!
Oh well. I guess I needed a Plan B. Her recommendation was Red Velvet Cookies. True, they're hard to beat, yet simple to make. The one I had in mind was a sandwich cookie filled with cream cheese icing. I actually surprised myself by going with Plan C: a red velvet cookie with white chocolate morsels, topped with powdered sugar. I only got the idea after Keely coincidentally tried one as we were having a quick dinner at Panera Bread last night. Mmmmmm. If you're looking for a great holiday cookie, you won't be disappointed.
This recipe starts with a red velvet cake mix. Is that cheating?
You could certainly add the white chocolate morsels to the batter all at once; however, we made sure each cookie had 6 morsels. Next, roll each ball in powdered sugar.
After baking, I still thought each cookie needed a little more powdered sugar on top. I mean, why not?
Hopefully, the party-goers tomorrow will enjoy these as much as I enjoyed baking them. Keely assures me that these will be the winner. Of course, this is really not a competition. (Yeah, right.) I'm just content to know that if it was a competition, I would at least have her vote!
Red Velvet Cookies
Ingredients:
- 1 box red velvet cake mix
- 2 eggs
- 1/2 cup oil
- 1 cup white chocolate morsels
- powdered sugar
Directions:
Mix together first 3 ingredients. Stir in morsels. Form dough into balls, roll balls in powdered sugar, then drop onto ungreased cookie sheet. (I used parchment paper.) Bake at 375 degrees for 8-10 minutes. Once cooled, lightly sprinkle more powdered sugar on top, if desired. Makes approximately 2 dozen cookies.
Variation: For red velvet sandwich cookies, omit white chocolate morsels and powdered sugar. Bake as directed above. Once cooled, spread cream cheese frosting on one cookie, then top with another.
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