I got a couple requests to write a tutorial for this stitch on Instagram and I jumped at it! I’ve been itching to post some tutorials since I’m working on top-secret stuff at Instructables and can’t post anything else there until that’s done. 😉
This flower embroidery stitch is super easy to master, and you can make flowers and roses in whatever size you like once you’ve got it down.
Keep on reading to find out all the tips and tricks for this flower embroidery stitch! 😀
P.S. If you’re brand new to embroidery, check out Embroidery 101 for all the basics and loads of examples! And if you’d like to learn how to add pretty borders to your embroideries, check out my tutorial over that!
Chilaquiles! If you’ve never had them, they are basically chicken in a tomato, chipotle pepper and garlic sauce topped with whatever you like and served on chips or in a tortilla casserole. There’s also a version with green sauce, but I am a red sauce person all the way. 😀
A couple of Halloweens ago I decided I want to be a khajiit and set about trying to figure out how to make a set of ears and a nice tail. The costume still hasn’t come together fully (I’ve got a set of armor I need to finish!) but I am really proud of these pieces, especially the ears! I also documented the process of making them, so I hope it’s helpful for other costumes as well!
Upside down cake is such an easy but impressive looking dessert. You can use whatever stone fruits that are in season, or you can use apples and pears anytime. Or just regular old pineapple! I’m using fresh cherries for this upside down cake. 😀
This recipe makes two 8 or 9 inch round cakes – good for holidays!
This marinara sauce has the best flavor with so little effort. 😀 I starting making this sauce a couple years ago, and it really is my favorite sort of tomato sauce. It’s thick, chunky and holds up well in all sorts of applications! Especially awesome with fried polenta.
While it takes a while of simmering, it’s worth it. And hell, it’s not like you need to stand there the whole time. Do it one your day off and you’ll have it for the rest of the week. I’ve never frozen it, but I bet that would work well too!