Terrace-Hill Designs

This Pretty Aqua Vendor Apron is Back in Stock

2013-02-07T15:09:00.000-08:00

This pretty little apron sold out in one fell swoop when a catering company down in Texas bought all six. Well, I was finally able to find a bit more of the contrast fabric! So, as of today, there are a few more available here

Once these are gone...I'm afraid there will be no more. Enjoy this refreshing, simple beauty while you can!

Sowing the Seeds of Spring

2013-02-01T04:00:00.000-08:00

This past Saturday, the hunky handyman husband and I took our fresh from the mailbox seed packets out to his “office” and got a head start on planting our spring/summer vegetable crop. One thing in my favor is that I am the lucky wife of a Horticulturist, who comes with access to a state of the art germination chamber—are you jealous? I must admit, it really is pretty cool to be able to sow seeds in mid-January! I always enjoy heading out to the greenhouse range and pretending it's a sultry summer day, whatever the blustery weather is like out in the "real world." I also love seeing Rob in his natural habitat. Playing in the dirt is quite therapeutic, and highly under-rated if you ask me.

Anyhow, there has been one unexpected turn of events. Due to the high tech growing conditions, our lettuce germinated in only three days--YIKES!

We purchased our seeds purchased from Johnny’s Selected Seeds last year, and had really good luck with everything except the peas. So, we stuck with Johnny's for most of our seed needs. Although, this year I am adding a highly recommended snap pea called "Maestro." It's from Burpee Seeds and I’m pretty excited about it —you can find it here.

Santa Barbara County is in Zone 9, making these the perfect peas for my climate. If you’re not sure what garden varieties do best in your area—head on down to your local nursery and ask them what they recommend. PLEASE NOTE: While I have nothing personal against the big box store garden centers—I can say with confidence that they are not nearly as knowledgeable, experienced, or invested in your success as your local nurserymen and women. When it comes to veggie growing tips and tricks--always shop local :)

The thing I’m most looking forward to these f-f-f-frosty California days is our upcoming fun and flavorful tomato selection. We're growing these varieties this year: Celebrity--our go-to basic tomato, Roma Amish Paste for sauces and Caprese salads, Yellow Pear--such cute tasty little gems, and the Five Star Grape—your basic garden candy.

I can almost taste the basil and tomato-y goodness now!

If you only had room for one thing in your summer garden--what would it be? I'd have to go with tomatoes--and cheat of course, by sneaking in a bunch of basil around the base of the plants.

Font Fun

2013-01-26T08:10:00.000-08:00

Here are a few (well, more than a few) of the fonts that I am in love with lately! I'm just in awe of all the creative typographers out there. This goes under the label "talents that I don't have, but appreciate in others :)

Tag Sale Chair Makeover

2012-12-21T23:34:00.000-08:00

I couldn't find the chair I wanted for the bedroom...so, I up-cycled this old beater! $5.00 yard sale chair + $12.00 in paint and fabric...voila! $17.00 chair for my hubby to pile his clothes on :)

3 Day Holiday Sale Going On Now!

2012-11-23T07:49:00.000-08:00

It's that time of year again, and I'm jumping on the proverbial bandwagon. So, Black Friday through Cyber Monday: Enter the code "FIFTEEN" at checkout and receive 15% off your order in the shop...

Terrace-Hill.com

Pretty Little Tea Towels

2012-10-31T19:23:00.002-07:00

New Tea Towels in the shop today...here's a preview!

2012-10-27T19:35:00.001-07:00

I've been working on a this new pattern for a while now. I am personally a big fan of flat front chef aprons..BUT they can be so boring. So, I've designed both a full and half chef pattern that add a little more color and femininity to the traditional chef apron. Probably my favorite aspect of the new style is the more universal fit. This apron fits all gals from the very slim to the more substantial figure with ease.

The "modern chef" apron will wrap further around the back for smaller ladies, and for us larger gals...lay a little more flat on the front. As always, plenty of coverage where we need it most! I'm currently wearing the apron with the meandering vines and red on red chevron for all my baking--and I'm loving it!

In other news, I was out picking tomatoes and stray pumpkins in the garden today and I happened onto a truly creepy crawly scene. I'm not usually a fan of arachnids, but this garden spider sure is a beauty. He/She has been working overtime keeping all the flying pests at bay. Thanks to the frog I introduced at the beginning of summer and this bug eating machine, our harvest has been totally organic this year--yay for us !

Have a wonderfully spooky Halloween...and stay safe!

A is for Apple...

2012-10-01T07:34:00.000-07:00

Fall has finally arrived here on the central coast of California; and that means the last bit of canning for the season. Then the baking begins! Last Friday, the hubby and I both got off work early (minimum days for parent teacher conferences—hooray!) and headed up to Gopher Glen Farms for our annual apple run. This fruit stand/shack is set up in the “wine tasting” fashion, with every apple currently in season being sampled. As a teetotaler myself, I get to feel all trendy as I sample the different varieties and ~~pretend to~~ appreciatively notice that subtle hint of pine in the flavor.

With so many varieties to choose from, it can be a bit overwhelming. And the fresh pressed cider—to die for!!! We bought two gallons, took one to a party that night (gone like a flash) and we’re working on the other now. Here’s what else we left with:

Braeburn—Crisp firm, slightly tart, but full flavored. My favorite baking and preserving apple. This variety was discovered as a chance seedling in Braeburn County, New Zealand--my horticultural geneticist hubby loves this bit of trivia :)

Pippin--bright green to yellow in color, its creamy white flesh is crisp, juicy and aromatic. An old time favorite cooking apple , as the firm flesh of the Pippin is perfect for use in pies, tarts and turnovers.

Mohawk—our favorite eating apple. Crisp, tender and juicy…tart but sweet . This apple (and the Spitzenburg) are the reason that I always have to make more than one trip up to Avila Valley each year.

With 20 pounds of apples on the counter and 10 in the fridge, the next day was of course canning day. The fall standards around here are apple pie filling, applesauce, and usually a bit of apple butter. I’ve been using these same recipes is for 30 years. Now, I’m sure that there are new and exciting ones out there...BUT because canning was a tradition taught to me by my Dad, and I'm a sucker for tradition…I think I’ll just stick to the tried and true. All serious bakers will tell you that when making apple pies, crisps, and sauces it is vital to used a mixture of apple varieties in any single recipe. This will ensure a fullness of flavor and a nice balance of sweet and tart in your final product. This year I used Pippin, Braeburn, and a few extra Honey-Crisp I had on hand.

Here are Dad’s (and for the past three decades mine too) recipes:

Apple Pie Filling

10 pounds assorted apples (6 quarts, peeled and sliced)

3 cups granulated sugar

1-½ cup dark brown sugar

1 cup cornstarch (yes ,really)

3 teaspoons ground cinnamon

½ teaspoons ground cloves

½ teaspoons ground allspice

½ teaspoons ground cardamom

1 teaspoon kosher Salt

½ cups lemon juice

1 teaspoon vanilla Extract

7 Quart-sized jars with matching lids & rings for canning

5 cups fresh pressed apple cider (store bought is fine)

5 cups water

First, in a large pot (minimum ten cup capacity), whisk together sugars, corn starch, cinnamon, cloves, allspice, cardamom, and salt. Stir in the cider and water and cook, stirring occasionally, until the liquid is thick and bubbly. Stir in lemon juice and vanilla; and set the sauce aside , covered.

Then, you’ll peel and core the apples and slice them. I like to slice them rustic – no need to be too precise! I do have an apple peeler/corer tool that I use for applesauce, but for pie filling the slices are a bit too thin and tend to get mushy when processing. **Helpful hint: if you like, you can soak the apples in cold water with about 1 tablespoon lemon juice added to prevent browning while you peel.

Next, pack the sliced apples into the jars, leaving 1 inch head space (don’t over pack or you’ll have molten lava like filling spewing from your jars when you remove them from the kettle—how do I know this? Long story...) Using a ladle and a canning funnel; fill the jars with hot syrup leaving a generous 1/2 inch head space.

Finally, you’ll process your filled jars in a hot water bath for twenty minutes. (see link below for more information)

* One quart jar is sufficient for one standard pie plate. As with any canned goods, do NOT use if the seal breaks, if lid is bubbling out, if there is a smell, if the jar breaks, or if the liquid inside discolors or becomes cloudy. As long as the seals hold, the pie filling will keep for up to two years.

Chunky Cinnamon Applesauce

This recipe is not precise, and I apologize in advance. Being of Italian descent, cooking is an oral tradition, handed down in this case from father to daughter. So, I'm converting "handfuls and pinches" into to more accepted units of measure--cups, pounds, inches :)

8-10 pounds assorted cooking apples, peeled, cored and quartered

2 cups of apple cider

1-1½ cups sugar

10 inches of cinnamon stick

Pour the apple cider into a large (8-10 quart) stockpot; add the prepared apples and cinnamon sticks. Bring the mixture to a boil; reduce heat and simmer for 15-20 minutes until the apples soften. Remove the cinnamon sticks and crush the apples using a potato masher or an electric hand mixer on a low speed to the desired consistency. Add sugar--if necessary, you may wish to add additional sugar, apple cider, and/or cinnamon to your own taste, and return to a boil.

Canning: Ladle hot sauce into hot sterilized jars, leaving a ½ inch head-space. Process in a water bath canner for 15 minutes for pints and 20 minutes for quarts.

Freezing: Cool applesauce. Spoon into freezer containers, leaving ½ head-space. Seal, label, and freeze.

A comprehensive list of canning instructions, supplies, and methods can be found at the Pick Your Own website.

~make it a great day...

New Aprons Today!

2012-09-17T14:42:00.000-07:00

After all that raving about chevron, I figured I better put my sewing machine where my big mouth is. So without further ado...here are my latest apron creations. I am SO in love with this chevron print (this is the medium 2 inch pattern) by Riley Blake Designs.

First, I paired it here with some leftover honey gold fabric I had on hand, but the possibilities are endless!

And then for a new twist on my vendor apron pattern...paired with the "Delighted" geometric floral pattern in red (also Riley Blake.)

I only have one of each in the shop right now, but I'll have several in the shop in the next week or so...enjoy!

P.S. More chevron fabric in different colors and sizes will be arriving at my door soon :)

Wild About Chevron...

2012-09-13T05:00:00.000-07:00

I am definitely a sucker for pattern… mod, (geometric especially) traditional & eclectic. I love just about any fabric with a great pattern. So, it's no surprise that I'll be jumping on the chevron bandwagon. I'm just wild about all the chevron patterns popping up all over the place. While it's nothing new, the chevron has seen a surge in popularity and has been trending for a while now. So, when I received a sample of the new collection from Riley Blake Designs, I was twitterpated so say the least! I was also VERY pleasantly surprised by the quality and weight of the 100% premium cotton fabric--no skimping on quality here.

I've already made up a cute little apron using the aqua pictured above (I'm waiting on some new photo light bulbs, then I'll post a pic.) I liked it so much that I've ordered a bolt, and I should have the new apron in the shop by next week.

In the meantime, here is a collection of my favorite chevron finds:

1. Fun NurseryWall 2. Teal Pillow 3. Wide Stretch Bracelet 4. www.jcrew.com 5. Table Runner 6. Cookie Tutorial 7. Cookie Sheet/Tray 8. Wool Skirt 9. Dresser Make Over

Garden Makeover- Jacuzzi Spot to Garden Plot

2012-08-18T12:09:00.000-07:00

The spa is gone and I've FINALLY got my veggie patch back!!!

Having an 8 person jacuzzi when your kids are in high school is definitely the way to go. For several years there was always a weekend gathering at our house. Yes, that giant vat did serve a purpose...keeping the kiddos and their associates close to home and out of any involvement in unsavory shenanigans (that we know of anyway.)

However, what with a now empty nest (most of the time) and no desire to keep an extra 500 gallons of hot water on hand, the hubby and I actually wondered , "what would we like to do with the newly available space?" My idea of turning it into a grape stomping venue was nixed immediately--dang! Once we ~~tricked~~ enticed the neighbors into taking the beast off our hands--we realized that we'd freed up the sunniest spot in the whole yard. Notice I didn't say "all that space," as we DO live in Santa Barbara County, we ARE NOT rich or famous AND our backyard is the size of one and a half postage stamps. Voila! There is just enough room for a nice little vegetable garden.

Due to the lack of space we decided to go with the Mel Bartholomew's "square foot" gardening method. His book is fantastic and we've been employing his method for decades, always with great success. The odd shaped 11 x 12 foot area gave us room for two 7 x 3 foot raised planter beds. That's a whopping 42 squares for planting--just perfect for the two of us. Thankfully my man is handy, and my son (home for the summer) was willing to help with the ~~grunt~~ big muscle work.

If you're not great with tools and a bit of math, there are numerous sites where you can purchase a pre-made raised bed kit. We used 2 x 6 treated redwood, stacked to have 12 inch deep beds, since we basically live on a sand dune. Having extra room for root development is a must in our area, but with normal soil, a 6-8 inch depth is just fine.

Our local landscape supply company delivered the planting mix after we calculated how many square yards we needed here's for the formula. We used 2/3 planting mix and 1/3 organic matter--mixed and dumped on the driveway. The boys worked while I cheered them on (darn hand surgery.)

Square concrete paving stones filled in with pea gravel finished the whole thing off nicely. We used twine hemp (mostly because it was in the shed) to mark off the grid for planting. I tapped a small nail at one foot intervals and wove the twine in a grid pattern. "The Square Food Garden" blog was VERY helpful in figuring out what veggies liked being neighbors--check out their companion planting guides for sure!

We're already enjoying the ~~fruits~~ veggies and herbs of our labors. P.S. That cute little gardening apron in the last picture is now in the shop :)

Make it a great day...or not. The choice is yours!

Happy Birthday Julia Child

2012-08-15T13:04:00.002-07:00

100 years ago today, a beautiful spirit entered the world...and the beauty remains :) Read more about this amazing lady here

Back in the saddle...a.k.a...the revival of an apron!

2012-08-06T17:27:00.000-07:00

And here she is...

terrace-hill photo

I FINALLY got a chance to sit down at the sewing machine today--whew! This apron sold out over Mother's Day and I've had a very tough time getting much sewing done this summer. The sun is shining, my veggies are growing, my house is kind of clean and my hand/thumb/wrist is about 75% functional. (Hooray for opposeable thumbs!) I'm SUPER appreciative of the patience of those of you who have been waiting for me to get to this beauty back in the shop--your apron(s) are officially in the mail :) I HAVE been reorganizing my creative space/sewing room/sometimes guest room--yikes, what a job. Once I get the tornado cleaned up, I'll post photos of the update. So far, so good though...no swearing today as I worked :)

Make it a great day...or not...the choice is yours!

These brownies are hiding something...

2012-07-26T18:00:00.000-07:00

terrace-hill photo

...and that something is zucchini (and carrots too!)

We've officially reached the point in the summer when gardeners in the northern hemisphere start stacking the zucchini like firewood by the back porch. I do love these tender little veggies sauteed with parmesan and butter--but every year one or two of these critters gets out of hand and grows exponentially overnight. I've heard the advent of this crop referred to as the onset of the "zucchini wars." While it is NOT neighborly to drop mounds of zucchini on your neighbors front porch (you know who you are,) a tasty treat might just earn you tome "brownie" points indeed.

Here's a recipe for Secret Brownies that I came up with when my kids were small and we planted more than one zucchini plant (rookie mistake.)

Secret Brownies

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup Dutch processed cocoa powder

2 cups sugar

1 cup butter, melted

3 eggs

1 t. vanilla

1 1/4 cups shredded zucchini

1 1/4 cup shredded carrots

Start by preheating the oven to 350-degrees and lightly greasing a 9x13 inch baking pan. Shred the zucchini and carrots; set aside.

I use the medium blade for my Kitchen Aid grater attachment.

Mix the dry ingredients together in a medium to large mixing bowl.

With a wooden spoon add the melted butter, eggs and the vanilla to the dry ingredients and stir until liquid is incorporated. The batter will be slightly lumpy, not to worry.

Gently fold in the zucchini and carrots just until blended.

Spread the batter into the 9x13 inch dish and bake for 25 - 30 minutes; or until done.

terrace-hill photo

To frost or not to frost? That is the question...as or me, frosting always wins.

~enjoy

New Apron in the Shop Today!

2012-07-19T14:56:00.001-07:00

Well, it's officially been 10 very long weeks since my thumb/hand surgery, and (drum roll please)...I'm finally back at the sewing machine. Although I must admit, it's a bit slow going. It's taking me a lot longer to get things done these days, but the healing continues and things are moving better and better each passing week.

Probably the worst part of this whole process has been having fabric arrive in the mail--seeing it--loving it--and having to wait, wait, wait to play with it. That sure was the case with the fabric on this latest Vintage Style apron in the shop. It's made from Kate Spain's latest fabric collection "Serenade" for Moda. This particular print is called "Autumn Thistle" and I LOVE it. It's got an awesome pop of all the bright colors that I love--orange, blue and green in a geometric thistle pattern. I paired it with a coordinating gray fabric on the neckline and pockets, since the gray trend seems to be here to stay! Since this fabric arrived while I was still in a cast, I was thrilled to have it be the first bolt I went to when my thumb started opposing again :)

Someone once asked me, "How do you choose the fabrics for your aprons?" Well, being an avid cook, gardener, and house cleaner...my first thought/requirement when falling in love (with a fabric, of course) is most likely..."What color stains will not really show up when I spill/splatter/splash them on this fabric?" Sad but true--I wear aprons not just because they are pretty, but because I am one messy gal. So, this new apron will do very nicely when whipping up a batch of fresh pesto, or a few jars of apricot jam.

Make it a great day, or not...the choice is yours!

Hot Glam, Girl!

2012-07-17T13:27:00.000-07:00

I do love getting photos from "real" people wearing their Terrace-Hill aprons. This is my adorable niece Kailey in the Vintage Style she's sporting these days. If you didn't know to look for it--you'd probably miss the "baby bump" hiding under the bold floral camouflage. But since that's my very first great-nephew in there, I noticed it--woo hoo! Thanks again for sending the photo Kailey. It really suits you. Oh, and I can't wait to meet the little guy hiding under that apron :)

Fresh Glazed Strawberry Pie

2012-07-13T07:08:00.000-07:00

Summer is in full swing here on the central coast of California--and that means strawberries. Not only do we have the best strawberries (some are as big as apples--no joke!) but we also have one of the longest seasons on the planet. You can find these beauties at roadside stands dotting the countryside from April all the way in to November some years. Crazy--I know! I bought mine at okuis-strawberry-n-fruit-stand in Arroyo Grande this year. One of the things Santa Barbara County (California) is famous for, Santa Maria in particular is the abundance of sweet and delicious "Albion" strawberries. One of my favorite summer recipes is this super easy Farm Fresh Strawberry Pie. Back in the late 1980's we lived in Lompoc, CA and we used to help with a fundraiser at a local flower festival--this is the prizewinning recipe that sold way too many pies to count.With just a few simple ingredients, you can wow your family ore really impress your guests. (print full recipe here)

You'll need the following ingredients:

1 refrigerated pastry crust--I used Pillsbury roll and bake dough, but any crust will do.
4 pints fresh strawberries ( one of those little green baskets =1 pint)
3/4 - 1 cup sugar
3 T. cornstarch
3 T. strawberry jello
Pinch of salt
1 T. lemon juice
Whipping cream--for the big finish!

First off, wash and hull the strawberries. Lay the washed berries on a kitchen towel to air dry—too much water will make the pie runny. While the berries are breathing, prepare the pie crust according to the package directions, and set aside to cool.

I almost always prepare my own pie crusts from scratch; but alas, due to recent hand surgery...I'm taking a few shortcuts. Here's a handy little tip (see picture above) Before baking, prick the bottom with a fork to allow for steam to escape, avoiding bubbles in the crust. Line the shell with parchment and fill with dry beans to prevent shrinkage.

Using the washed strawberries, mash enough to make about one cup of pulp, I cheat and use my magic bullet. Then, combine the sugar, cornstarch, and Jello in a saucepan, and whisk together.

Stir in the crushed strawberries. Cook over medium-high heat until the mixture comes to a rolling boil, stirring often. Cook for two more minutes to ensure that the cornstarch is fully cooked The sauce will become thick and translucent.Remove filling from heat and transfer to a large bowl; cool to room temperature. Stir in lemon juice if desired and set aside.

After the filling has cooled, add about 2 pounds of the best looking berries to the glaze in the bowl and toss the berries until they are evenly coated. Fill the cooled pie shell with coated strawberries. I like to arrange the top layer so that the points of the strawberries are facing up--it just looks nice. Place the completed pie in the refrigerator (uncovered) for at least two hours to set up. *tastes best within 5 hours of chilling.

Top with whipping cream, and serve...enjoy!

Lovely and Lucious Kiwi Lime

2012-07-09T15:38:00.000-07:00

A little something for everyone in this collection...

This, That and the Other...a.k.a. Birth of a Blog

2012-07-08T19:08:00.001-07:00

What to say in the first entry of a blog? How the heck do I know? I’ve finally bowed to the peer pressure, and here we are. If you purposely clicked over to this page, you probably want to know a bit about the person behind Terrace-Hill. Or, if you’re not sure how you accidentally got here, and are now trying to find a way out, may I suggest Pinterest (you’re welcome.) First off, I’m a seasoned homemaker, having been married for nigh on 29 years. So, you ask, “What does that even mean?” Well, it means that I’ve learned a lot along the way. Below is a list of my job skills/qualifications:

Keen resourcefulness that comes from being “poor college students” in the early years

The patience of Job having raised a son and a daughter to adulthood, only to realize that there is no retirement plan!

Accepting of the sad fact that the “warranty on my parts” wore out about 10 years ago—and my “welcome to almost turning 50” party was celebrated with hand surgery for osteoarthritis—not a cake in sight—dang it

Certificated (or certifiable) in the following areas: master gardener, chef, food preserver, home/office/life organizer, wedding planner (not on purpose,) counselor, bookkeeper, tax preparer, home decorator, do it yourself-er, medical triage officer…geez, this is depressing—enough already!

Married for longer than 10 celebrity couples I can think of off the top of my head—combined! I’m still crazy in love with my husband, he’s pretty terrific, and only occasionally bugs me—mostly because he’s so low key and nothing bugs him!

Highly developed sense of humor (survival skill) and using laughter for medicinal purposes.

So, now I spend my days two ways:

Most months I teach wonderful elementary school students, each of whom is dealing with their own special learning style. For some reason, these non-typically developing children make my world go around. I just LOVE them. I love how hard they work to overcome an educational system that struggles to support them. I love being a witness to the “light” going on in an academic or social situation. Seeing the transformation when they realize that they ARE going to be able to understand a concept—it may just take a bit longer and a more creative approach. There’s a special place in my heart for families living with Autism. I hesitate to pick favorites--but I must say that from Kindergarten through the 8^th grade, hands down, my students on the Autism Spectrum totally rock my world!

Next, when I get home from school, I get started with the various aspects of designing, pattern-making, cutting, sewing and running of a handmade vintage style apron business called Terrace-Hill in my bright little home office/studio. My creations have traveled to far flung parts of the globe, where they're admired and used by people with varied backgrounds and cultures. That is pretty cool, if you ask me.

So, that’s my life in a nutshell. I’ll close with one of my favorite mantras…make it a great day—or not, the choice is yours!