A quick photo tutorial on how to make a dog (or cat! or lizard!) sweater out of a used thrift store sweater sleeve, an old sweatshirt or other human garment made out of warm, knitted fabric.

You might not find a sweater just like the one I used in these photos, but this should give you an idea of how to make one of your own and customize it to fit your pet.

You will need one sleeve, with a width that will fit the chest of the recipient.

Cut the sleeve off the sweater, but don’t cut off the wrist cuff – it will make a nice, finished neck edge.

Trim the cut end of the sleeve into a little saddle shape (as pictured above) then fold the cut edge under and hand stitch it down with yarn or thread, so the knit fabric doesn’t unravel or fray.

Cut front leg openings as pictured below, centered along the length of the sweater.
Fold edges under and stitch in place, like you did for the back edge.

That’s it! Our little Magpie loves her new sweater!

Knitty Winter bis 2011 is here!
I’m really excited to be featured with so many great knitters in this issue!

Borough (FREE)
Knitty | Winter bis 2011

We made our own sidewalk paint!

This is such a great idea and it’s super easy – mix equal parts water and cornstarch (I used 1/4 cup cornstarch with 1/4 cup water) then add food coloring.  That’s it!

Thank you, Sophistimom!

 Ooey, gooey, sticky and sweet.  Just what you expect from the perfect cinnamon roll.

And I must insist that you eat them fresh and hot right from the oven, really.

The perfect cinnamon roll takes some time to make, naturally, but this recipe is very easy and you can mix everything by hand – the hardest part is waiting!

Recipe adapted from Food Network

Ingredients

For the dough will need:

• 1/4 oz package yeast
• 1/2 cup warm water
• 1/2 cup milk, scalded (heated to 185° F)
• 1/4 cup sugar
• 1/3 cup butter
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

For the filling you will need:

• 1/4 cup melted butter
• 3/4 cup sugar
• 2 tablespoons cinnamon
• Plus more butter and sugar for the pan

For the icing you will need:

• 4 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Hot water

Makes 12-15 cinnamon rolls.

Directions

1.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl combine warm milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and stir until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough by hand on lightly floured surface for up to 5 minutes, until dough has a smooth and even texture.  Place in a greased bowl, cover and let rise until doubled in size, about 1 to 1.5 hours.

2.  When doubled in size,  punch down dough and roll out on a floured surface into a 15 x 9 inch rectangle.

3.  With a pastry brush or the back of a spoon, spread melted butter over the top side of the dough.  Mix sugar and cinnamon together and sprinkle evenly over buttered side of dough.

4.  Beginning at the bottom edge (the long edge),  roll up dough and pinch edges together to seal.  Use melted butter to wet the edges and make them sticky, if needed.

5.  With a very sharp knife,  cut your roll into slices.  Cut 15 slices for a 9 x 13 inch baking pan,  or 12  slices for a smaller pan.

6.  Brush the bottom of  your pan with melted butter and sprinkle with sugar.

7.  Arrange the rolls in the baking pan,  close together with the edges touching.

8.  Cover the pan with a clean kitchen towel and let the rolls rise until doubled in size, about 45 minutes to 1 hour.

9.  Pre-heat oven to 350° F and bake for 30 minutes or until browned.

10.  While the baked rolls are cooling slightly,  mix softened butter,  powdered sugar,  and vanilla.  Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

I like my icing thick and I add just enough water to get it back to softened butter consistency, about 1-2 tablespoons.

11.  Spread the icing over the pan of warm rolls and serve immediately.

Sweet cinnamon vanilla buttercream frosted heaven! Enjoy!

Quick and easy-to-sew quilted pot holders with ribbon loops and buttons.
They are durable and lightweight and tested in my own home.
They are so much fun and they make fabulous gifts – one size fits all kitchens!

This is a great project for recycled cotton fabrics, too!

MATERIALS REQUIRED

(For Two Pot Holders)

FABRIC + BATTING
• Printed Cotton Fabric 45″ Wide – 3/8 yd
• Solid Cotton Fabric 45” Wide – 3/8 yd
• Warm & White Cotton Quilt Batting – Craft Size 34” x 45”
NOTE: Some fabric stores sell this batting by the yard 90” wide,
you will need 3/8 yd if you find this available.

NOTIONS
• Extra Wide Double Fold Bias Tape 1/2” wide – 2 yds
• Ribbon 3/8“ wide – 10”
• Two 5/8” Buttons
• Thread to match both fabrics and bias tape
• Fray Check or clear nailpolish (to seal cut ends of ribbon)

CUTTING + SEWING TOOLS
Ruler, marking pencil, fabric scissors, paper scissors, tape,
straight pins. Cutting mat and rotary cutter are optional.

(Finished size is 9″ x 9″, machine washable.)

Tip: Always read pattern instructions through to the end before starting a project.
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Step 1: Wash, dry and press cotton fabrics.
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Step 2: Cut 10”x 10” squares from fabrics and batting as follows:

• 2 squares of printed cotton fabric
• 2 squares of solid cotton fabric
• 6 squares of Warm & White cotton quilting batting

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Step 3: Use your ruler and fabric marking pencil to draw quilting lines 1” apart on the right side of your solid fabric square.

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Step 4: For each potholder, layer fabric squares in a quilt sandwich as follows:

Bottom: Printed fabric, right side down
Middle: Three layers of Warm & White cotton quilting batting
Top: Solid fabric, right side up with quilting lines visible

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Now you are ready to sew! Troubleshooting Tip:  If you experience skipped stitches, your needle may not be sharp enough. Try a brand new needle, I recommend a size 90/14 quilting needle. If your needle breaks, try loosening your tension and make sure you are not forcing the fabric through the feed. DO NOT backstitch when sewing, it is unnecessary and could cause needle bending or breakage.

Note:  You can use different colored threads when sewing, if you like. One spool on top and another color on the bobbin, you can even use a third color for the bias tape. I love contrasting thread on solid fabrics!

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Step 5: Stitch through all layers of your quilt sandwich along the center quilting line, then stitch along all other quilting lines in opposite directions to prevent twisting of your sandwich layers (see picture below).

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Step 6: Print Template Part 1 and Template Part 2 then cut out the pieces as directed and tape together.  Place template on top of your quilted square, aligning the center line of the template with the center quilting line.  Pin in place and cut around template.

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Step 7: Press quilted circle with a hot iron. If necessary, tidy up the edges by trimming with sharp fabric scissors.

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Step 8: Starting at the top center, stitch bias tape in place around the edge of your circle. Be sure to check the underside of your work frequently to make sure you are catching both sides of the bias tape. When you reach the beginning again, snip the length of bias tape to overlap the beginning and finish off by sewing a few stitches past the end.

Note: If you are having trouble evenly stitching through both bias tape layers, try loosely hand-basting the bias tape to the edge of your quilted circle before you machine stitch it into place.

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Step 9: Cut two 5” lengths of ribbon and apply Fray Check or clear nailpolish to the cut ends. Let dry and then fold one piece of ribbon (as pictured below) and tack in place with a sewing needle and thread at the top center of your pot holder where the bias tape edges overlap. Sew button securely through all layers.

Repeat Steps 5-9 for the second pot holder and you’re all done!

Aren’t they pretty? Enjoy!

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Easy Quilted Pot Holders © Veronica O’Neil 2011

This pattern and any products made from this pattern are for PERSONAL USE ONLY and may not be sold or distributed without my permission.

Pattern support and sewing help are always available: voknits@gmail.com

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UPDATE [April 7, 2011]: We did it! Total Funding Received: $530

News about the recent earthquake and subsequent tsunami devastation in Japan is hard to avoid these days. Even without all the media coverage I am particularly moved by this tragedy. Not only do I have Japanese relatives, but I live in Southern California and the idea of something exactly like this happening to my home, my family and my loved ones is a very real possibility.

My goal is to raise $500 for GlobalGiving.org, and you can help here.

GlobalGiving supports grassroots projects around the world.  This project will disburse funds to organizations providing relief and emergency services to victims of the earthquake and tsunami in Japan.  GlobalGiving is working with International Medical Corps, Save the Children, and other organizations on the ground to provide relief to victims.

(Free instructions below) YARN Approx. 200 yds single ply worsted weight wool or wool blend (Shown in Crystal Palace Yarns Mochi Plus [80% Merino Wool/20% Nylon; 50g/95yd] # 566 Feldspar; 2 balls) GAUGE n/a NEEDLES US size 13 (9mm) straight needles FINISHED MEASUREMENTS Width stretches from 3.5 to 6 inches; Length is 10 feet INSTRUCTIONS: • Cast on 19 (or any odd number of stitches) very loosely. • Row 1 (RS): K1, yo, k3tog, *yo, k2tog*, rep from ** to last st, yo, k1. • Row 2 (WS): Purl to end. • Rep rows 1-2 until scarf measures desired length, ending with a repeat of Row 1 (RS). With WS facing, bind off all sts purlwise, very loosely. Wear it long and skinny or wrap it up and pin it in place with a pretty crocheted rose.

I named this scarf after our brand new adopted puppy, Magpie (we call her Magz). I finished it the night we brought her home and I will always remember working up the last few rows while she was snuggled in my lap. What a cutie!

Update: We got Magpie a big sister (Stella) in July!

Sweet and spicy warm red wine is the perfect thing to share and enjoy during the Holidays!

You will need:

• 1 750 ml bottle inexpensive red wine
• 1 orange, zested and juiced
• 1/4 cup honey
• 1/4 cup sugar
• 8-10 whole cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

• Brandy (optional)
• Cinnamon sticks for garnish

Prep time 10 minutes, serve 2-4.

1. With a peeler or sharp knife, remove zest from orange in one large piece (or a few large pieces), no bitter white pith should remain.  Squeeze the juice of the orange into a medium-sized sauce pan and add the orange peel.
2. Add sugar, honey, cloves and powdered spices to the pan and bring to a simmer over medium-low heat.  Simmer while stirring until mixture starts to thicken and reaches a syrup-like stage.
3. Slowly stir in wine and heat liquid over a low flame until hot, but do not bring to a simmer.  Do not overheat (or the alcohol will burn off),  just warm the liquid until it’s steaming and toasty enough to drink.
4. Strain and serve in glass mugs with a cinnamon stick and a float of brandy,  if you like that sort of thing.  Enjoy!