Happy Tools I ❤️ Tuesday!! This week I’m sharing my favorite needles and a little app to help you find the right needle for the job!! These two needles are what I use about 90% of the time. I do almost all of my piecing and general sewing with a Microtex needle, the reason is the Microtex has a very slim precise point and is a good all around needle that is perfect for piecing, but also produces beautiful topstitching and I don’t have to change my needle from a sewing to a topstitching needle and so on – it’s all about easy over here! If I’m doing something really thick and bulky like boxing the corners of a pretty thick bag, I might switch to a jeans needle-but usually I just power through with the Microtex. The other needles, the Gold 90/14 Titanium Nitride Embroidery needles are my go to needles for machine embroidery. I use the larger 90/14 needle because I can switch between all kinds of different thread weights and project types without giving my needle size a second thought, no worries of shredding thread with the larger needle and I don’t notice any difference with the exception of really thin delicate fabrics, so I do size down for those. The Gold embroidery needles are made of a stronger longer lasting material and I have yet to have one snag a project or break on me which is worth the little extra that they cost. There’s so much to consider when choosing a needle or troubleshooting issues that I could go on and on – but that is where my favorite tool of all comes in-the Schmetz Needle app -I have an apple so I downloaded free from the App Store, but it’s also available from Google Play as well, and any time I have a needle related question, it’s right there to help me out. So what are your favorite needles or needle tips? I can’t wait to hear!! #toolsilovetuesday #thebaconandmegssews
Good Morning!!! With all of the awesome finds, tips, and inspiration everyone in the online quilting community shares, I wanted to give back in the tiniest way, and since I’m no quilting expert, but I am a test driving tool junkie – welcome to the first post of Tools I Love Tuesday!!
First up is my absolute favorite seam ripper combo – I love the eraser cap on the seam fix seam ripper, but the ripper itself gets dull really quickly and just isn’t my favorite, this is where the Clover seam ripper comes in. It has an extremely comfortable handle, its super sharp and stays super sharp and for double bonus points, the seam fix cap clicks in place and fits on top perfectly! I hate to unsew, but if I have to this combo makes it tolerable and they are both very inexpensive investments!! Happy Tuesday!!
Seeing all of the super cute Spell it with Moda quilts popping up from the sew along has made me want to jump on the bandwagon!! Since it was a decent amount of work to consolidate the background cutting list for the Alphabet blocks (and this does not include the sashing as that is already in the pattern) I wanted to share it here so others could simplify the process of cutting their background fabric. To get a PDF of a very rough background cutting chart click on the link Background Cutting List
Please note – This was generated from the Spell it with Moda Pattern – I am not the creator of this pattern and this is only intended to simplify the background cutting process not to replace the written or online pattern. I am not responsible for any omissions or errors, please use at your own risk.
I’m so glad that this website finally has a use – I couldn’t think of a good way to share the little tutorial/pattern for making the Mason Jar wraps on Instagram – so now I finally have something to post on this blog! I think this is my 5th post in 3 years, so maybe I’ll have something else to share in about 6 months or so. I would love to see your creations on Instagram and if you hit a snag I would be happy to help! Please tag me @thebaconandmegssews or use the hashtag #scrapwraps. Here is the link to the PDF – Mason Jar Wraps -Meg
I am so thrilled to be writing my first blog post in the midst of Olympic fever! The Hubs and I are in full Olympic mode here and in the spirit of the game we wanted to make some classic English dishes, but an entire beef tenderloin for two? We can eat, but we can’t E-A-T! So…I test drove a couple different ways to revamp the original Beef Wellingtons into a smaller size without sacrificing the flavor of the real thing. Here is the winner – An individual Beef Wellington that is Olympic watching worthy.
Beef Wellington for Two
2 Filet Mignons – I used 8oz Filets to get the nice 1 1/2 inch thickness, but as small as a 5oz will work , just reduce baking time
2T Olive Oil
1T Dijon Mustard
2 Ready to Bake Frozen Puff Pastry Shells, if frozen let them sit on the counter for at least an hour
1T Butter (Salted or Unsalted – whatever tickles your fancy)
1 Small Sweet Yellow Onion or Large Shallot, sliced thinly
2 Cloves Garlic, Chopped Very Fine
1 Pint Mushrooms, Sliced
4-5 Sprigs Fresh Thyme
2T Marsala, Maderia, or Broth
Preheat Oven to 400 degrees
Place oven-safe skillet over medium high heat. While the skillet heats up, use 1T of your olive oil and massage it into the filets, then sprinkle with salt to taste. Once skillet is very hot place the filets into the pan, 1-2 minutes per side until all sides are seared. Smear a quick dab of dijon mustard and sprinkle the leaves from 1 sprig of thyme on each filet. Put pan into preheated oven and set timer for 25 minutes for medium rare, adjust time to your taste.
Place the puff pastry shells on a sheet of foil – no need to dirty a baking sheet for these dainty pastry – this way they fit on the rack alongside the steaks. When the timer reads 20 minutes, pop these in the oven alongside the filets.
While everything is getting cozy in the oven, melt 1T butter together with 1T olive oil
TIP: When cooking with butter – if you combine an equal amount of olive oil – your butter won’t burn nearly as quickly and in this case you can cook your onions and mushrooms longer without fear of burning the butter
When the pan is hot, add the sliced onion, garlic, and the mushroom and saute until onions are translucent and the mushrooms are golden, then add the leaves off of the remaining sprigs of thyme and hit the pan with your wine or broth and cook until it evaporates and set aside.
When the timer dings, take the puff pastry and the filets out of the oven. Let the filets rest at least 5 minutes – 10 if you have better willpower than I do.
To assemble, split the puff pastry shells in half, place one half of the puff pastry on the plate, followed by a spoonful of the mushroom and onion mixture, then place the filet on top, then another spoonful of mushroom and onion mixture, and top with the remaining half of the puff pastry.
For those of you having a large Olympics gathering, try this kicked up version of Beef Wellington from Tyler Florence. It is my absolute favorite – although I will caution to watch the salt, the proscuitto really has enough salt for the entire dish.
I am so thrilled you’re here! This site is still under construction, but I can’t wait to share projects, test drives, and misadventures with you!