My California Garden - Fuyu Persimmons (Eating and Recipe suggestions)

Fuyu Persimmon

Make prime smoothies and salads

California!

Persimmons started out in China, but now they call themselves California natives - having lived here since the mid 1800's. This year we've had a prime crop. I'm partial to non-astingent Fuyu type, since they taste good either crispy - we eat them out-of-hand like apples or add chunks of them to our main dish salads. Then again, if they soften we scoop them out, freeze them, and make them into delicious smoothies - I throw the frozen pulp together with some pieces of frozen bananas, a little non fat milk and some vanilla - better than ice cream!

Do delicious persimmons grow where you live? https://www.crfg.org/pubs/ff/persimmon.html

Scraps: Scrunchies or Chou Chous? Green Sewing for the New Year

Two Completed Chou Chous
(along with a fabric covered book) I made for gifts

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Web Resources 

Enchanted by Sewing Show Notes and Links to Shows http://www.enchantedbysewing.blogspot.com/2014/12/ench-by-sew-027-festive-holiday-tees.html

Audio-Only Link http://ec.libsyn.com/p/7/1/3/713e354889f7b167/FINALcastFestiveTeaAndTeesdec2014.mp3?d13a76d516d9dec20c3d276ce028ed5089ab1ce3dae902ea1d06c98e3ed7cf5d5260&c_id=8063812

What is a Chou-Chou or a Scrunchie? http://en.wikipedia.org/wiki/Scrunchie

Although I made chou-chous for holiday gifts, they are a perfect cleanup-for-the-New-Year or anytime, sewing cleanup/recycling project. You can't get more green than using up scraps of fabric that are too pretty to toss. You can also use the ends of stained or recycled clothing. You can even repurpose old worn elastic!

In the current - Festive Holiday Tees and Tea -  Enchanted by Sewing Episode (audio/podcast) , I described the process of sewing Chou-Chous, which are also known as Scrunchies. You can listen to that episode on your computer or download it to your favorite mobile device.

Here's the idea in picture form, to help you follow along with the Technicos segment of that show.

I can never toss really pretty scraps
But at some point, I need to use them!

I measure out 10 inches of 1/4 inch elastic

I fold a 20 (or slightly longer) tube of scrap fabric
This one isn't perfectly straight and it has one edge hemmed  as a result
of a long-ago project trim. No problem

I pieced on one extra scrap, to make the tube about the
right width
An extra seam at an odd place isn't a problem
when you are scrunching up the fabric anyway

 I cut a piece of string longer than the length of the tube

And lay it inside the tube, along the fold line

Stitch down one side of the tube and across just ONE open end
Make sure not to catch the string when you sew the long side
But DO catch it when you sew across the open end

At this point, I chose not to trim along the seam line,
to give a sausage-like look to the finished chou-chou

Push the sewn across end down into the tube

Pull the string end through the tube, so the outside pulls through

Note that this is a very thick, fabric like chou-chou
That's because I chose not to trim the seam after I sewed it,
to give that sausage-like appearance.

Remember, the chou-chou fabric tube should be about twice as long as the elastic,
so that the fabric scrunches up
You also want enough elastic to be able to double the band around the hair
Otherwise, it will slide off.

Open the sewn-across end, by snipping off the string
Now you have two open ends

Add a safety pin to your 10" of elastic
Pull the elastic through your tube

I set the zig-zab stitch on my machine

I caught up/secured my elastic end on both ends
with a zig-zag stitch.
Be careful not to lose the elastic ends  down either end of the tube, at this point!

Then I sewed the two secured ends together

When I doubled the finishing off seam back to get a neater finish
I broke my needle
So after that, I wrapped my second, neatening seam with a hand stitch
That takes less time than changing my machine needle!

Technicos: Strip Strap Sewing With Ease (Spaghetti Straps - No Tube Turner Tool)

I have made spaghetti straps or fabric tubes using a standard tube turner tool. But I much prefer this technique. I may have learned about it originally, in a reader letter in Threads magazine, but I'm not sure. I just know I've made a lot of fabric tubes this way with very little fuss. However I don't hear about other sewists making them this way. 

Maybe you'll like doing them this way like I do. And you will never have to figure out where you last put your tube turner again:-)

Resources

Fabric - A strip somewhat longer than you actually need. It should be more than twice as wide as the tube/spaghetti strap you want. In fact, if X is the width of the desired strap and S is the amount of seam allowance you are going to use it should be 2X+S wide. 

For example - If I want a tube 1/2 and inch wide and I plan to sew a 5/8 inch seam allowance, then my fabric strip should be 1 and 5/8 inches wide, because (2 x 1/2) + 5/8 = 1 5/8

If I need a total of oh say, 72 inches of tubing, I would probably add another 5 inches just to be on the safe side. (That's very conservative). Because I will be cutting away some of the end of my tube. 

String or an old piece of bias tape, or cord or other stringy thing that won't break apart easily . I keep a roll of packaging string around, but even jute string works. Just make sure the string/cord doesn't get sewn over as you sew along the long edge.

Cut your string/cord longer than your fabric piece. Add five inches total to be really safe.

1) With RIGHT SIDES TOGETHER- Press the length of fabric  you are making into a tube or spaghetti strap, in half down the middle, going the long way.

2) Lay the string/cord down the middle, right up
against the fold and away from the raw edge.
Leave a tail of string/cord sticking out
on both ends
of your fabric.

3) Sew back and forth over one end of the folded piece
securing the string/cord really well. You are going to be
cutting away this end later on, so you don't care
what it looks like. Just make sure the cord can't come out down here.
Also, make sure you leave a little tail end of the cord
hanging out beyond this stitching line to be
absolutely sure the string/cord doesn't pull away.

4) Now, keeping the string/cord on the fold side,
 sew along the long end of your tube.
Don't catch the cord in your stitches!

Leave the second short end open when you finish this long line of stitching.

Make sure you have another tail end sticking out of the open end of your tube! That's the second short end, the one opposite the one you secured so well back in step 3.

5) Trim along in the seam allowance, close to your stitching line.
You don't want fabric in the way of next step.

6) Start pulling on the end of the string/cord tail that's sticking out of your open end.
As you pull the fabric will ruffle up.
That's good!

Push those ruffles back toward the secured end as you keep pulling. Just work them along. They'll be a little hesitant, but you be the boss!

At a certain point you will be able to push the first bit of ruffled up fabric
up and over the original
short end you secured.

7) Oh look what's coming through!
There is the nice little fabric tube you've been looking for.
The seam allowance is on the inside!!!!
Keep pulling until it's all out.

When you're done you'll have a long piece of string
hanging off the secured end. Cut that secured end off now.
You might be able to reuse the string/cord for another tube,
if that tube is a little shorter than this one :-)

Apples Need a Home? California Apple Pancake To the Rescue! (Recipe)

Do you have some apples in your house that need a home?

The perfect California apples grow on a little tree overhanging our driveway. We planted it there because our yard is pretty shady and we have to tuck in the sun worshippers where we can. Kind of fun though, as we can share the produce with our neighbors.  If it's hanging down on their side, those are their apples!

It's a little golden delicious apple tree and that's perfect for us. Not being big time foodies, there's a limit to how many apples my husband will turn into sauce and can, how many apple crisps he'll make or how many California Apple Pancakes I will bake. Those pancakes are, however, a lovely, simple dish, something I can make quickly and easily. I've been making it since college days, and I never get tired of it. Here's how.

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California Apple Pancake

Serves 2 -3

Leftovers OK, saved in refrigerator and reheated the next day

Tools 

 * two skillets- one must be oven proof. I use a good old cast iron skillet for that. The other will go on top of the stove, so whatever works there.
* An oven
* Blender or wisk and medium large bowl

Locate your ingredients

* 3 (or more apples) whatever kind you like when they're cooked or that you have handy. Of course I prefer the ones that fall down into my driveway
* 3/4 cup flour
* 3/4 cup milk
* 3 eggs
* Some cinnamon
* For the apples - Sugar or Not to taste (maybe 1/4 of a cup or more, or none at all, depends on what you like, and the sweetness of your apples)
* Something to grease a pan with (spray on stuff, margarine, whatever works in your house)

Now do the work

* Turn on your oven to 410 degrees, so it will be ready

* Core and Cut up the apples into slices or chunks. I leave the skin on of course - good for you, and we like the taste.

* Grease the skillet that goes on top of the stove. (Grease the oven-proof one at the same time so she's ready). Toss in the apples and as much cinnamon as you like (we don't add sugar anymore but you might like it at this stage). As it heats up pour in a little bit of water. Sauté the apples and when there brown enough for you, turn down the heat to simmer, pour in enough water so that they will cook up into cooked apples, not be too wet, and not burn - a judgment call. My husband likes a little apple syrup left on the apples that top off his pancake, I just like the apple pieces.

Work Continues , While your apples are cooking...

* In blender, or with your whisk, beat/froth up all those other ingredients - eggs, flour, and milk
* Turn the heat on the stove top on medium high, pop on your oven-proof skillet, and pour in the mixture. I just leave it on there for maybe 30 seconds, so it helps make a tiny bit of a bottom to the pancake, don't over do that. You just want it to kind of stick on when you swirl the pan. Better to under do this step.

* Pop the skillet into your hot oven.

* After 15 minutes, turn the oven temperature down to 350 degrees (with the pan still in the oven). Back another 10 minutes, but check it occasionally to make sure it's not overdone, since ovens vary a bit, don't they? (If you forgot to preheat the oven, you might just bake it a little more. This is not a picky item.)

* When it puffs up into a beautiful ever so slightly golden brown - but mostly still egg colored - it's done!

* Take it out, cut into 2 or 3 wedges and serve with the cooked apples.

~ ~ ~ Variations ~~~

Clearly you can use other seasonal fruit- Oregon Bosc Pears are nice in the winter. You can also experiment with baking the fruit and batter together in the oven. I have a personal-pancake version for one I do in the microwave, where I use 2 eggs, 1/3 cup milk, 1/3 cup flour, and I bake it over chunks of one piece of cut up fruit. I have to take that out and loosen it up several times during the microwaving process, and how it bakes depends on what fruit is in it.