How to make fabric flowers

These fabric flowers are easy and make great decorations. I first made them to attach to my friends' Christmas gifts but they can be pinned or sewn to just about anything.

What you’ll need:

- scrap fabric (aything will look good; small or big print)

- scissors

- a glass or cup

- a pen

- thread

- a needle

What you do:

- use the bottom of the glass to trace a circle on to your fabric

- cut 14 circles this way

- take 2 of the fabric circles and sew one on top of the other with a stitch in the middle. This is your base

- next take 4 of the circl

es and, one at a time, fold each one in half and stitch it to the middle ofthe ba

se circles (so you’ll have two on one side and two on the other)

- take the remaining 8 circles and, one at a time, fold each one in to quarters. secure them this way by making two or 3 stitches at the base of the fold. these will be your petals.

- one by one stitch each quartered circle to the center (making two layers of 4 each)

- tie off the thread at the bottom of the flower, fluff the ‘petals’ as needed, and you’re done!

wild rice-cranberry soup

Here's another one of my favorite soups. It's so smooth and delicious you'll want to share this recipe with everyone.

What you'll need:

4 tablespoons unsalted butter

1 carrot, finely chopped

1 celery stalk, finely chopped

1/2 cup finely chopped onion

3 tablespoons all-purpose flour

3 cups vegetable stock

1 1/2 cooked wild rice

1/2 dried cranberries

1 cup milk or half-and-half

2 tablespoons dry sherry

- salt and pepper to taste

- sage for garnish

Melt the butter in a Dutch oven over

medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is

tender, about 8 minutes.

Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly

to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about

5 minutes. Stir in the rice and cranberries are softened and plumped, about 15 minutes.

Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed

through. Season to taste.

Sprinkle each serving with pepper and sage

I forgot to take pictures when I made this recipe, but it's featured on the cover of Paulette

Mitchell's a beautiful bowl of soup

asparagus-leek soup

Looking for a warm and creamy new recipe to try this season? This vegetarian soup is the perfect meal to warm you up on a winter night.

Here's what you'll need:

1 pound asparagus spears, trimmed and cut into 1 1/2 inch lengths (about 4 cups)

4 tablespoons unsalted butter

1 1/2 cups fresh or frozen corn kernels

1/3 cup finely chopped red bell pepper

2 1/2 cups (6 ounces) sliced cremini mushrooms

3 leeks (white parts only), halved lengthwise, rinsed, and cut into 1/8-inch slices

1/2 teaspoon curry powder

2 cups vegetable stock

2 cups milk

4 teaspoons cornstarch

3 tablespoons cold water

- salt and pepper to taste

Steam the asparagus in a covered steamer over boiling water until crisp-tender. Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water. Cover tightly and microwave on high for about 4 minutes. Drain Well; set aside.

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.

Add salt to taste. Set aside.

Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat. Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes. Add the curry powder; stir for about 30 seconds. Add the vegetable stoc

k, milk, and asparagus. Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.

Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup. Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes. Remove from the heat. Season to taste.

Top each serving with about 2 tablespoons of the corn mixture.

Tip: this soup is best the day it is prepared, but it will keep for up to 3 days in a covered container in the fridge. When reheating, stir in vegetable stock or milk to thin as desired.

This recipe is from a beautiful bowl of soup by Paulette Mitchell