I'm in lock down prepping for next week's QA TV taping, but when I woke up Sunday to gorgeous, sunny, 80+-degree weather, I just had to lug my fabric and stitching supplies onto the front porch and throw on a swimsuit. (You can take the girl out of California, but you can't take California out of the girl!)
The view from my machine…
Pretty, isn't it? I moan and complain (and complain some more) about New England winters, but in August, Stow, Massachusetts, can be a beautiful place to live!
Of course when I left for all of two minutes to refill my coffee cup, someone decided to take over at the wheel, so to speak…
Below is one of the background pages for a stitched, screened, and stenciled fabric book for one of the segments. This piece of fabric is from the lot of screen-printed ones I made last weekend.
And the day was topped off with a little clambake on the patio. It’s our anniversary tomorrow and since I'm a little frantic this week, we opted for a mellow night at home with a couple of lobsters and a big bowl of steamers.
Our steamers recipe:
3 - 4 lbs of steamers
1 large yellow onion, diced
As much garlic as you can handle (I dice about 5 large cloves, and I'd put in more if it were just up to me.)
1 bottle of Sam Adams lager (Our tradition is to pour most of it in the pot, but take one swig for good luck)
2 cups of water
1/2 of a lemon
1. Rinse the clams to get the sand off.
2. Pour the beer, water, diced onion, and garlic into a large pot and put to a boil.
3. When it gets to a boil turn down to medium heat, add the clams and squeeze the lemon. Cover.
4. Watch and wait for all the clams to open up (about 10-15 minutes).
5. Save a little of the broth for dipping and serve immediately.