It’s the week of Harley Fest here in Milwaukee. Everyone is all sorts of excited about the bikes coming and party is going to be amazing. However, I haven’t noticed any more bikes on the road than normal for summer. I hope that as the week goes by, more bikes will roll in. I love looking at the unique designs of each bike. Not to mention how much revenue this party is going to bring into Milwaukee. Too bad I couldn’t sell off my jacket. Ah well, there’s always next year.
Making a new bag design for a good friend. I’m going off a pattern that she picked out and adding little changes here and there. This process would be made infinitely easier if my neighbor wasn’t having his tree taken down right now.
Regardless, my goal is to have the bag finished by the time I need to leave for work tomorrow. Oh goody, the tree is down and wood chipper has just made it’s way up the street. Now I have quiet and can focus!
I’ve been so busy lately with work and trying to get my sewing things organized that I haven’t had time to write here. I’m really looking forward to my day off tomorrow. My plan is to sew all day long.
I hope to be a vendor in the Urban Garage Sale this coming November. With that said, I need to find the time to get more product made and ready for sale. I ordered more tags this morning and as soon as I get the money for the web site I’ll get that going as well as business cards.
I’m thinking of starting up a youtube blog as well, but not until March when we leave for Japan.
This has to be one of the more random and rambling blogs I’ve written in a long time!
I’ll update more tonight or tomorrow before sewing. Now, it’s time to get myself ready for work.
1 1/2 cups flour 1 egg, beaten
3/4 cups 1/2 cup butter, melted
2 tsp baking powder 1/2 cup milk
1/4 tsp salt 3/4 cup tart apple, diced
1 tsp cinnamon 4 slices bacon, cooked and crumbled
1/4 tsp allspice remaining bacon fat
Combine dry ingredients in a mixing bowl. Combine liquid ingredients, apple, bacon, and bacon fat. Stir liquid into dry mixture. Butter muffin tins and fill to 2/3 cup full. Top with a sprinkling of sugar. Bake in 350 degree oven 20-25 minutes.