How it’s Made Monday—Coin Purse/Point ‘n Shoot Camera Case

Today I wanted to show how I go about making my coin purses from start to finish, for my ‘How it’s Made Monday’ post. When I originally created the pattern for this coin purse, I made it big enough to carry cash money, credit cards, and loose change. But one day I received an email from a women who purchased one of these coin purses from me and she realized that this case is the perfect size for a point ‘n shoot camera as well! I was so excited about that. I even tested it out on my Sony—and she was right! So from now on I’m going to advertise this case as a multi-purpose mini case. I love anything with the word ‘mini’ in it, LOL. Anyway, let’s get this crafty party started! Here’s how I make it:

First I cut my outer fabric, lining, interfacing, and padding. 

Next I search for the perfect color zipper and piping to match the case. 

…this looks great.

Next I gather the main fabric and fusible interfacing and press them together. I love to use fusible interfacing because it makes the pouch much sturdier and clean looking. 

Once that is done, I grab the lining and press it—removing any and all wrinkles. 

Next, I whip stitch my zipper. 

Once I’ve whip stitched my zipper, I grab my felt interfacing and sew it the main fabric, then also sew the piping to only one side of the main fabric like so: 

Now I can apply the zipper…

Sew on the lining, with right sides facing each other. 

…repeat on the opposite side. 

Now, this is an important step: Edge stitch and open your zipper. 

Then you can take the lining and pin right sides facing each other, and do the same with the outer part of the case. 

Sew all the way around, and cut off excess. 

Next make a small opening at the bottom of the lining and turn inside out. Once it’s turned inside out sew the opening at the bottom.

Then it’s complete!

See…it fits my camera! So cute. 

Thank you for stopping by and I hope you enjoyed this Monday post :-D This case and a few more like it will be for sale in my shop very soon! 

Foodie Friday—Homemade Butter, turned into Compound Butter

Its Friday again and there’s no better way to celebrate this day then by creating another food post! Today I wanted to make something I’ve been dreaming about making for some time now—Butter! I think since a young age I’ve always been curious as to how it’s made; and recently I found out its incredibly easy. The actual butter making process is very easy, but I wanted to take my butter up a notch. I used to work at a country club and I remember they used to serve this delicious looking sweet compound butter that I always wanted to try—but couldn’t. So I wanted to finally make some for myself to serve up on a freshly baked French baguette. So, enough chat, I want to show y’all how it’s made.

Ingredients

Whipping cream (If you’re only making the butter then whipping cream is all you need)

Almonds

Vanilla extract

Confectioners sugar

Tools

Jar

Bowl

Colander

Cheese cloth

Food processor 

Ok! First you add the cream to your jar (I didn’t measure; I just filled the jar up almost half of the way, there just has to be enough room to shake). 

Next, apply the lid and ensure that it’s secured tightly. 

Shake non-stop for 10-15 minutes. 

The cream is starting to thicken!

Once the liquid has pulled away from the butter its ready! Now just remove the buttermilk (and save it), and get your bowl, cheese cloth, and colander ready for the water wash. Here’s how to make the water wash: simply add ice cold water to your bowl, place the colander in the bowl, and place your cheese cloth on top. 

Once the butter is in the wash, gently toss it around in the bath, and then lightly drain. 

Once you’ve drained the butter remove it from the cheese cloth and wrap it in cellophane wrap, then place it in the fridge for about 10 minutes. 

While the butter is in the fridge, take the sliced almonds and ground them up in the food processor, I used the whole bag and it was too much, so maybe you can only use half the bag. 

Next add 2 tbsp. of confectioners sugar, 1 tsp. of vanilla extract, and 2 tbsp. of the ground almond mixture to the butter and mix. 

Next, I sliced myself three pieces of baguette and placed the compound butter in the cellophane wrap again, and placed it into the fridge to form a block of butter (and to save for later). But for now I’m going to enjoy these toasted breads with my sweet compound butter…OMG! I just tasted it and it’s so good! You must try it. 

Have a great Friday!