Show and Tell Monday again! I don't know where the weeks fly away to! I am working on a few patterns for aprons and made this one of the prettiest pink cotton rosebud fabric. This fabric brings back memories of when I was a very little girl and my bedroom was wallpapered in a pattern very similar to this. Just had to do it up! Love the fabric, but the pattern isn't where I want it. Sooooooo, are you ready for a give-away? Leave a comment here and you will be entered in the drawing for this sweet little apron. Yes, of course, it comes with a sachet--what doesn't come with a sachet at Patricia Rose?? The drawing will be held next Monday. The winner will be notified by email. Good luck to all.
Coming this week, at Patricia Rose will be some really effective bug repellent potpourri. It's a very versatile mix. You can set out bowls of it at your table to deter those pesky flying critters, You can order it in muslin bags, you can use it as a simmer on the barbecue, or just scatter it around the area you'll be sitting in. Plus, it smells wonderful. Check in at the my Little Pink Boutique at Make Mine Pink or my website.
Hopefully, the weather will warm up just a little and the seedlings I have been babying can go outside for good. This is such a strange year, here we are, the end of May and I've been waking up to 40degree temperatures. For me, this is wonderful, for the plants, not so good.
The weather has not affected the chives. All the lovely chive blossoms, it's time to make some chive vinegar. Pick the blossoms and wash them well. Set them on a paper towel to dry for several hours, they must be completely dry. Take a sterilized quart mason jar, and place your blossoms inside--a good amount, this is a "to your own taste recipe", . Then you can take any white, white wine vinegar that is at least 5% acidity. Heat it on the stove, remove just before boiling. Pour the warmed vinegar over the chive blossoms and lid. I suggest not less than 1/2 cup. If you have only metal lids, put a double layer of a transparent film wrap over the top of the jar (the acid in the vinegar will corrode the jar lid). Put the jar in a dark, fairly cool place for at least 2 weeks. It will keep at least a year, vinegar is a preservative. You end up with a beautiful pinkish, lavender vinegar. After it has aged/steeped, use a funnel and strainer to decant into the bottles (sterilized, please) you will store it in or use as gifts. This is a good place to try champagne vinegar. Use it on salads, on fish, any place a mild onion flavor will work in your recipes. Don't forget to label your jar with type of vinegar and the date!!
Everybody have a wonderful week, may you accomplish all you hope to.