Boats -Vintage Family Cruisers

Thought I'd share a small collection of boat pictures I took over the summer while up at the beach. Aren't they cute?
Cruiser style boats from the 20's to 40's, have always been a favorite of mine. What a dream it would be to own one. I love their lines. I love that they are made out of wood and not fiberglass!
How fun would it be to cruise around the Sound or the San Juan Islands in one of these classics?
And by all means, dressed in your best classic nautical fashions, of course!
It makes me happy to watch these beauties go by.
This original sales brochure of my Dad's, is from the 20's. It is fun to look through, and is a real neat piece of vintage ephemera.

I'll keep dreamin'...

Cashmere Flower Bloom Belt

Flower bloom belts are quite popular right now, so I decided to make some using my cashmere scraps.
What a cute accessory for a simple dress, or to wear over a cardigan paired with jeans - don't you think?
Ahh...so many options!

Each flower is sewn onto a felt loop that slides over the ribbon. It can easily be removed from the ribbon and added to any other belt too.

Hoping to have more bloom belts completed and available for Ruffles and Rust in October.

Clam Chowder

One of the perks of summer beach living on Whidbey - digging as many clams as you want.
Two weeks ago, hubby and I dug enough clams to fill a 5 gallon bucket!
A couple days before that, my mom and I did the same.
It's all because I like to have a supply of chopped clams and bottles of nectar in our freezer, so I can make chowder during the winter months.

After we dug the clams, we let them sit for a couple hours in sea water that I added a couple handfuls of cornmeal to. This process causes the clams to spit out most of their sand.
It's very important that you don't let the clams die. If the water gets to warm, you could loose them. The clams need to be alive when you cook 'em.
Here they are all cooked.

It took me about an hour to chop this batch. I ended up with 8 cups of chopped clams and 2 gallons of nectar.
Today, I made enough chowder to serve 50 people. It's my contribution for the meal exchange I do with a group a mom's from our church.
This recipe has been our family's favorite for many years.
My mom purchased it from the Old Fisherman's Grotto restaurant in Monterey, California back in the early 80's.

1 carrot, diced
1 medium onion, diced
1 potato, diced
1 stalk celery, diced
1/2 pound bacon, minced
1/4 pound butter
3 fresh garlic cloves, minced
16 ounces clam juice
1 1/2 C flour
2 C milk
2 C Heavy whipping cream
2 C half and half
1/2 tsp black pepper
1 pound clam, chopped (fresh, frozen, or canned)

Cook bacon, set aside. Saute vegetables over medium heat until tender. When vegetables are tender, add flour to make a roux. Cook for a couple minutes, allowing flour to cook. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, bacon and chopped clams. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for a couple hours until chowder is brought to desired thickness. A crockpot is recommended. Clam juice can be added to thin chowder down if it gets too thick. Chowder needs to be stirred often, probably about every 10-15 minutes or so, or it will stick to the bottom of the pot.

**I basically use the recipe only as a list for ingredients. I never use the exact measurements. We like more potatoes, bacon, and clam juice in ours.

Bon appetit!

What I've been creating...

...the last few days.

Come Tie One On - Ruffles and Rust

It's time to "save the date" for the Ruffles and Rust show.
Friday night, October 21st 5pm - 8pm for first choice shopping
"An Apron Affair" Wear an apron that best represents you, your blog, etc...
$25 entry
Tickets are limited and can be purchased online or at participating stores.
For more info visit Come Junk With Us
or stop by Ruffles and Rust Square in Downtown Snohomish.

Saturday, October 22nd 9am - 4pm
$8 entry
I have discount entry coupons available for Saturday and am happy to send them to you!

Things are crazy busy in the studio right now - all in preparation for the show.
Can't wait to see you there!