Road to Brenham #9

Today’s instructions are another example of lots of words and pictures but it isn’t as difficult as it may seem at first glance. Please take one step at a time and you’ll be grinning when you realize how easy this is.

Fabric 1:
8 – 3-1/2″ squares
8 – 4-3/4″ x 5″ rectangles

Fabric 4:
8 – 3-7/8″ squares.  Cut on the diagonal once to yield 16 triangles.

For all the steps below, you will be making everything in groups of 8.

Step 1:

Fold the Fabric 1 rectangles in half lengthwise (it’s very close to being a square so be sure you’re folding lengthwise – so that the fold goes from the top to the bottom of the 5″ length).  Align the 45 degree line along the fold line (left side in the photo below.)  It doesn’t matter if you have right or wrong sides out.

Cutting Angle

Cutting Angle

Cut along the top line to create a point.

Cutting Angle

Cutting Angle

Step 2:

Align a Fabric 4 triangle on top of the point of the Fabric 8 rectangle and sew along the top right s shown.

Adding Fabric 4 Triangle

Adding Fabric 4 Triangle

Sew a Fabric 4 triangle to one side of a Fabric 1 square.

Triangle to Square

Triangle to Square

Press the seam allowances towards Fabric 4.

Step 3:

Align the pieces so that the seams meet and butt up to each other and sew these units together.  There will be 8 of them.  Press the seam allowance away from the unit with the Fabric 1 square.

Joining the Pieces

Joining the Pieces

Step 4:

Attach the side units to the center unit.  Make sure your seams meet up but don’t worry that the Fabric 1 rectangle rectangle is a bit longer.  We’ll trim that once these side pieces are added.

Attaching Sides to Center

Attaching Sides to Center

Pay careful attention so those points all match up.  It’s really easy if you just take a little time and pin.  Press the seam allowances toward the outside (triangles).

Sides to Center

Sides to Center

The bottom of your Fabric 1 rectangle probably needs trimming.  Trim it off even with the side pieces.

Trim the Bottom

Trim the Bottom

Step 5:

Attach the piece from the previous instructions to complete the side setting triangles.

Side Setting Triangles

Side Setting Triangles

 

Road to Brenham #8

Step 1:  Make Flying Geese

Use your favorite method to make flying geese.   Make 8.  These are going to be 2-1/8″ x 4-1/4″ finished, or 2-5/8″ x 4-3/4″ unfinished.

If you don’t have your own preferred method, use the following pieces to make them.

Fabric 1:  Cut 4 – 4-1/4″ squares.  Cut these on the diagonal twice to yield 16 triangles.
Fabric 2 – Cut 4 – 3-7/8″ squares.  Cut these on the diagonal once to yield 8 triangles.

 

Flying Geese

Flying Geese

Step 2:  Make Strips to Attach to Flying Geese

Fabric 1:  Cut 24 – 2-5/8″ x 7-1/4″ rectangles.  On one end, cut at a 45 degree angle.  NOTE:  Do these in pairs so that one is the reverse image of the other.  I find it easier to lay two strips, wrong sides together and cut the angle.  Then you have two pieces that are correct.

Fabric 2:  Cut 12 – 3-7/8″ squares.  Cut these on the diagonal once to yield 24 triangles.

Sew a Fabric 2 triangle to the diagonal cut end of the Fabric 1 rectangle.  Make 12 plus 12 that are reverse.

Left Side

Left Side

Right Side

Right Side

NOTE:  Stick 4 of each of these aside for the Corner Triangles.

Sew the remaining strips to each side of the flying geese as shown below.  Make 8.

Strip

Strip

 

Pizza Dough Recipe

Through the years I’ve tried several pizza dough recipes.  The recipe I’m currently using that I absolutely love is Peter Reinhart’s Sicilian dough recipe.  I got the recipe through a free class at Craftsy – Perfect Pizza at Home.  I highly recommend this class and since it’s free . . why not take it?

Pizza

Pizza

I make the Sicilian dough exactly as the recipe is given.  It’s a very wet dough and when you first dump it out, you’ll think you’ve messed up.  But do the stretch and turn as directed and it turns into the most wonderful, silky, smooth dough ever.

I divide the dough in half and make one pizza and use the other half to make three pans of focaccia, which is perfect served with our eggplant salad.

For the sauce, I brown chopped onions and garlic in a little olive oil, add 2 quart jars of home canned tomatoes, along with the liquid.  I cook it down for probably an hour.  Add a few basil leaves and a bit of fresh oregano.  Most of my tomatoes have been canned with added salt so I don’t add additional salt to the sauce but that may be needed depending on what tomatoes you’re using.  Since my home canned tomatoes are a variety of what I found in the garden on any given day, sometimes the sauce needs a little sweet and I add a pinch or two of brown sugar to the sauce if needed.

Since this crust is pre-baked, I mostly use fresh mozzarella cheese.  If I’m not using a pre-baked crust, I use the bagged grated cheese because the fresh will burn in the amount of time it takes for the crust to bake.

For toppings, we use all kinds of things — from meatballs to pancetta but if I’m using pepperoni, I always use turkey pepperoni.  I find it’s a whole lot less greasy and I really can’t taste much difference from it and regular.