There’s just something about these 2 styles that makes me wish maybe I should have hung onto one of them…..
The shearling one has a beautiful leather closure that was made from a horse bridle. I just love that honey color.
But now I’m nice wooly clutches…….
What a great find that coat was. Not only did I make these bags from it but also a tote bag. The smaller versions were left unlined & the larger, fold-over ones were bonded with cotton shirting. The small white crosses are the coolest crackly leather- I only had a small piece but wish I could make a whole bag from this leather. For the pulls I cut long pieces of red leather for tassels & a contrast. All in all I was happy with the finished product as it really does’t look anything like the original coat that it started out as. These ended up going by the first day at the holiday market. So happy they found good homes! Oh yea, please note the bottom picture! I got a new branding toy- So much fun! These bags were the first to get the new label & were attached with small rivets. So clean & the branding is addicting!
This purse always makes me smile. I think it’s just the way the rabbit sits right in the middle. The bag was made using a combination of heavy linen canvas with an embroidered line across the center. The bunny was an iron on that I designed with a sketchy quality. I especially like adding the small details like the grosgrain ribbon in the side seam & a leather button for a zipper pull.
Well, I was under the impression this blog be about all handmade THINGS until I made some tomato sauce last night & everything on the cutting board looked so fresh, ripe & good- This is so easy I don’t even think it’s a real recipe. I do love to cook so there may be recipes posted now & again when I trip over something worth repeating.
Basically, get a ton of ripe tomatoes, mince up about 2-3 cloves of garlic. Saute garlic in about 1-2 Tbsp of olive oil until soft. Do not burn! Add all your tomatoes & just let it cook down until it doesn’t look so watery. About 45 minutes. Add a good pinch of sea salt. Toss it all in the blender until smooth. Strain out the skin & seed bits. If it still looks thin just simmer it on the stove again to thicken it up. Don’t forget to stir it once in a while. That’s it. Oh, & rip some basil & grate some fresh Parmesan for the top when you put it over pasta. Easy Peasy.
After taking the pictures of all those good tomatoes I ended up making something anyway.