Un premio luccicante!

Floriana, un'amica di patchwork di Patchwork Caffè, è stata così gentile da premiarmi! Che meraviglia!!! Grazie davvero!!!!
Ecco le regole da seguire per questo premio, come citate dalla cara Flo:

Regolamento
1) Al ricevimento del premio bisogna scrivere un post mostrando il premio
e citando il nome di chi ti ha premiato , mostrando il link del suo blog;
2) Scegli un minimo di 7 blog , che credi siano brillanti per i loro temi o nel loro design; esibisci il loro nome e il loro link e avvisali che hanno ottenuto il premio "Brillante Weblog";
3) (Facoltativo) Esibire la foto (il profilo ) di chi ti ha premiato nel tuo blog.

Ed io lo passo a:
Alessandra: http://alesserrecreativitaarmoniaeserenita.blogspot.com/
la nostra signorina Rottermeier!

alle carissime amiche di cucina:
Cinzia: http://cindystarblog.blogspot.com/
Brigida: http://briggis-recept-och-ideer.blogspot.com/

alla vulcanica creatrice di Patchwork Caffè:
MariaDaniela (so che anche Flo te l'ha passato, ma te lo meriti proprio!): http://patchworkroma.blogspot.com/

e poi lo voglio dare al blog del Dear Jane, anche se pure io ci scrivo, certamente non per autocelebrarmi, ma perchè è la brillante (!) prova di come ci si senta unite nel condividere un progetto (e che progetto!!): http://dearjaneitalia.blogspot.com/

e infine romperò un po' le regole, perchè voglio dare questo premio a due amiche che non hanno un blog, ma che se lo stra-meritano:
Marina, mia amica e vicina di casa, nonché colei che mi ha trascinato nel fantastico mondo del Patchwork (e che adesso io trascino in riffe, sfide e forum vari, hihihi: chi la fa l'aspetti!)
e Francesca, quilters piena di idee e di risorse come poche!!!

Comb your hair! Danish Braid

Daring Bakers fear not difficulties, that’s obvious, but honestly I was a little afraid of heat my oven with such a hot weather!
By the way, who can resist a Danish Braid? So I dutifully kneaded this surprising laminated dough, with butter and turns, but also with yeast and turn on my oven… the real challenge, with the 30°C degrees we have in this days here in Italy!
And here I am, with my braids… !!! Thanks to Kelly os Sass&Veracity and Ben of What'sCooking for hosting!
I made four: two with the prescribed apple filling, one with nutella and the last one with cherries… Delicious!!!

And here's the recipe:

DANISH DOUGH (Makes 2-1/2 pounds dough)

Ingredients

For the dough (Detrempe)

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block (Beurrage)

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING

Makes enough for two braids

Ingredients

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces

1/2 cup sugar

1 tsp. ground cinnamon

1/2 vanilla bean, split and scraped

1/4 cup fresh lemon juice

4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID

Makes enough for 2 large braids

Ingredients

1 recipe Danish Dough (see below)

2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking

1. Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.

2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.

3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Maremma a cavallo

E’ stata una settimana fantastica!
Con mio marito e la creatura sedicenne siamo stati nel cuore della Maremma toscana, a Sorano, per una meravigliosa avventura a cavallo…

E pensare che nessuno dei tre c’era mai stato, a cavallo…
E pensare che mio marito non era nemmeno del tutto convinto ne valesse la pena…
E pensare che io temevo di avere un attacco di panico e di rimanere alla staccionata a guardare gli altri divertirsi…
E pensare che quando siamo arrivati ci hanno detto che erano 20 giorni che pioveva sempre…

Invece il nostro istruttore, Andrea, del Maneggio Belvedere, ci ha presi per mano e portati non solo a stare in sella, ma anche a poter trottare in campagna!! E che campagna! La campagna maremmana, un paesaggio collinare fatto di campi coltivati ad orzo, di boschetti di noci, di forre profonde e di speroni di tufo che si sollevano improvvisi, come torri di giganti.

Un grazie davvero di cuore ad Andrea, impagabile istruttore, senza di lui sarei ancora a piedi in qualche parte di Vitozza ed ad Aurora, una forza della natura al suo meglio, e perfino sembrava che fossimo bravi, a sentire loro!

Un grazie di cuore anche ai gestori del bed&breakfast Il Monte, che ci hanno fatto sentire a casa nostra, hanno allietato le nostre colazioni con racconti di terre lontane e ci hanno fatto assaggiare il loro meraviglioso olio!

Un profondo grazie all’Anticiclone delle Azzorre, che ha avuto compassione di noi turisti (e ancor più dei contadini che devono fare il fieno!) e si è piazzato saldamente sull’Italia per questa settimana.

E naturalmente grazie, ultimi, ma non ultimi, ai cavalli meravigliosi che ci hanno accettato in groppa di buon grado, sopportando la nostra mano maldestra e la nostra goffaggine nel sellarli e dissellarli: Napoleone, Pallino, Merlino, Petra e Gina: non sarà facile dimenticarvi!

L’unica consolazione è sapere che l’anno prossimo ci rivederemo!!!

Pretzeln

Oh my! How late am I!!!! The deadline was the 1° of June for this “make-up-for-the-lost-time" daring bakers recipe!!! I’m very very sorry and I apologise for this!
A bit of a history: in our DBs forum a girl of great wit says to all the new DBs: why not a parallel challenge with the old DBs recipes? The recipes that came out when we weren’t Daring Bakers? Wonderful idea, so here I am, with the first of (I hope) many… hot buttered pretzeln. I made a sweet version, with just a pinch of salt and 3 spoons of sugar… enjoy!
The original recipe is from KingArthurFlour and you can find it here.

Daring Bakers go out: a night at the Opéra

All my efforts are dedicated to Barbara and to her A Taste of Yellow – LiveStrong event: Thank you Barbara, for you bravery, your perseverance and for many things I’m just not able to put into words (especially English words!)

I have to admit that my first challenge with the Daring Bakers has blown gently for nearly an entire month in my kitchen, as an "aria" from my beloved Turandot, since I discovered which was the recipe I was supposed to bake…
I printed carefully the recipe and the rules and pinned both in my kitchen and then passed days and days speaking nothing but Opéra Cake (and I really appreciate your patience, my dear husband): trying to figure out how to prepare buttercream, flavour syrup and mousse, bake joconde and spread glaze (and I appreciate your “What’s?” and “Aha, indeed”, my dear husband, even if I suspect a hint, just a hint, of lack of attention)… and thinking perhaps I had dared too much, enrolling myself for the Daring Bakers Community (and thank you sooo much for your supportive “All this butter in a single recipe?!" and "13-I say-13 eggs!??!”, my dear etc…)!
I’ve never done before a buttercream, so my first attempt was a plain one, no flavour except vanilla. It came out well, indeed, but a little too buttery for my family (and for me, too, I have to admit)… so I went through another recipe, with egg withes instead, but it simply didn’t work: the cream separated and become grainy… perhaps because of the diced strawberries I put in…
So, nearly in panic now, I returned to the original recipe (in the meantime changed by the hosts in a less buttery one, which I really prefer…), with the hot syrup made with strawberry juice instead of water and, finally, it turns out beautifully!!!! At last the way was mapped out: I had decided for a strawberry flavoured Opéra Cake!
I prepared beforehand the buttercream (a week before, then frozen), the syrup (a week before, kept covered in the fridge), the day before I made mousse and joconde and all it turned out very well (I think that a nice stay in the fridge helps mousse and buttercream to set), even if my assembling really needs some practice!
I brought the cake to a dinner with my colleagues and it has been a successful “prima”, with a standing ovation for the orchestra…
And even my dear husband appreciate the Opéra Cake… even with "all-this- butter" and "13-I say-13 eggs"... (but I want to stress that the recipe claims 20 servings!!!)
So I’m very proud to introduce you, for the first time in this kitchen:

Almond Joconde
Strawberry syrup
Strawberry buttercream
Mousse au chocolat blanc
White chocolate glaze.
(Not a “daring” choice of flavours, I agreed, but for my first Opéra, I thought best stay with the Classics!!! Ah, and the recipe has been a happy choice of Fran and Shea and Lis and Ivonne: thank you, dear: I never have attempt on such a challenge without your spur).

And now… musica!

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. granulated sugar

2 cups ground blanched almonds

2 cups icing sugar, sifted

6 large eggs

½ cup all-purpose flour

3 tbsp. (1½ ounces) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. 10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

Ingredients:

½ cup water

⅓ cup granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need: a candy or instant-read thermometer

Ingredients:

1 cup granulated sugar

¼ cup water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

Ingredients:

7 ounces white chocolate1 cup plus

3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

BBD #10: Breakfast Bread! Sweet Dough by Richard Bertinet

Really really thank to Melissa for hosting this month BBD and I am really grateful to her for choosing such a delicious theme!

I found this recipe in the Gourmet site, with a really helpful video, too!

Here you can find the original recipe and here the video, featuring Richard Bertinet. I just add that it is really wonderful: texture, taste,.. it has been, since my discovering the recipe, my favourite breakfast bread, with just a hint of sweetness (not too much, however), perfect with my homemade plum jam.

With such a breakfast bread, it can't be a bad day, even on Mondays!!

I offer to you the recipe, converted in metric mesurement, but I strongly suggest to check the video: it really helps!

Ingredients:

240 ml whole milk
14 g fresh yeast

500 g bread flour
56 g unsalted butter, softened
45 g superfine granulated sugar
10 g teaspoons salt
2 large eggs

"Equipment:
a flexible plastic bowl scraper

Instructions:

heat milk until just warm. Rub yeast into flour in a large bowl, then rub in butter. Stir in sugar and salt. Fold in milk and eggs with bowl scraper, rotating bowl, until liquid is absorbed and a wet, sticky dough forms. (Dough will be wetter than most you’ve encountered).

Scrape dough out onto an unfloured surface.

(Dough will be a sticky mess. Don’t be tempted to add more flour. By working the dough through a process of repeatedly stretching and folding it over onto itself, trapping air, dough will become cohesive and supple.).
Slide your fingers underneath both sides of dough with your thumbs on top. Lift dough up (to about chest level) with your thumbs toward you, letting dough hang slightly. In a continuous motion, swing dough down, slapping bottom of dough onto surface, then stretch dough up and back over itself in an arc to trap in air. Repeat lifting, slapping, and stretching, scraping surface with flat side of bowl scraper as needed, until dough is supple, cohesive, and starts to bounce slightly off of surface without sticking, about 8 minutes.
Transfer dough to a lightly floured clean surface. Form into a ball by folding each edge, in turn, into center of dough and pressing down well with your thumb, rotating ball as you go. Turn ball over and transfer to a lightly floured bowl and cover with a kitchen towel (not terry cloth). Let rise in a draft-free place at warm room temperature until doubled, about 1 hour."

Then pre-heat the oven to 200 °C (392°F), shape the dough as you prefer (I usually shape braid) and bake them until lighlty brown, about 20 minutes.

Enjoy the delicious smell in your kitchen, then open a jar of the best jam you own - but chocolate cream, for instance nutella, will be just as effective ;) - and indulge!

Storia di una bomboniera... anzi due!

La nostra storia inizia un luminoso pomeriggio d’inverno… era il 22 gennaio 2007 e stavo andando alla mia prima lezione di patchwork: che emozione! Avevo ammirato il quilt della mia nuova vicina (quella nuova ero io ;)…) appeso in ingresso e quelli bellissimi portati a IdeaNatale dall’associazione La Zampa dell’Orso e così ero arrivata al negozio di patchwork BaLù, a Udine. Da lì a innamorarmi a prima vista di questa forma di artigianato artistico era stato tutt’uno. E così eccomi alla prima lezione del primo corso…
Dopo una rapida introduzione la nostra insegnante ci invitò a scorrazzare per il negozio per scegliere le stoffe con le quali avremmo (con un po’ di pazienza) confezionato la nostra prima coperta. Che meraviglia! Il negozio era fornitissimo e i colori, la consistenza, le fantasie… ah beh, una bella fatica per Cecilia riportarci al tavolo di lavoro! E ancora più fatica poi mettere in ordine, immagino!
Comunque tornai a casa entusiasta, con una borsa piena di stoffe ed un compito per casa: una piastrella Log Cabin da 31,5 x 31,5 cm
Ovviamente fuori dall’ambiente protetto del corso andai un po’ in panico: mi sembrava sacrilego rovinare quelle belle stoffe… e la paura di sbagliare e pasticciare era forte (con quello che costano, poi!!). Così scovai delle stoffe americane in offerta al Brico, scelsi dei colori che mi piacevano (e che risentivano molto del natale appena trascorso: un rosso, due verdi, un bordeaux, e due crema) e decisi di fare delle prove… Grazie all’innegabile capacità di Cecilia di insegnare uscirono 2 log cabin incredibilmente vicine alle misure che dovevamo rispettare… insomma, niente male per essere la prima volta (o quasi)!
Ripetei questa trafila per altre 2 lezioni… e così adesso avevo le mie piastrelle “ufficiali” e altre 6 piastrelle tutto sommato decorose di cui non sapevo cosa fare…
Pensa che ti ripensa, mi venne un’idea assolutamente FOLLE: se avessi confezionato altre 2 coperte, magari leggermente più piccole, da regalare a mia mamma e alla mia futura suocera come bomboniere per il matrimonio?!
Eh si, perché dopo 10 anni di convivenza avevamo deciso di sposarci e la data fatidica (in realtà già posticipata a causa di un incidente…) era stata fissata per il 07/07/’07 (era troppo bella per lasciarla passare!)
Mia suocera aveva visto i quilt di IdeaNatale e quando aveva saputo che facevo il corso aveva scherzato dicendomi “Me ne farai uno, vero?!” Beh, l’avrei presa in parola…
Così mi misi al lavoro in gran segreto: se non ci fossi riuscita almeno nessuno ci sarebbe rimasto male!

Fu un periodo intenso: una delle ultime lezioni dovevamo portare 3 piastrelle e per me questo significava doverne fare 9!!!
Comunque, riducendo un po’ il numero di piastrelle finali da 15 a 12 riuscii a terminare i top… si trattava ora di quiltarli. Esclusa l’ipotesi di farlo a mano mi iscrissi ad un corso per imparare a quiltare in free motion e lì mi venne l’illuminazione: avrei personalizzato il mio lavoro non solo con l’etichetta, ma anche con una quiltatura speciale: i nostri nomi e la data del nostro matrimonio!!!
Un lavoraccio!!! E tutto doppio!!!! Avevo riportato su carta la data e la scritta, ritagliato i pezzi e spillati sulla coperta; al termine, con santa pazienza, prima cucivo sopra la carta e poi pian piano la strappavo, in modo che restasse sulla stoffa solo la cucitura… Quando le ho portate al negozio delle bomboniere per farmele confezionare, la commessa ha preso in mano le coperte come se fossero oro!

Alla fine tutto era pronto in tempo, mancava solo la faccia delle due mamme… beh, non farete fatica a credere che è stato uno dei momenti più emozionanti di tutto il mio matrimonio!!!