• Miel Biologique | Miel de la Garde
• Produits sauvages et cueillette en forêt - Gourmet Sauvage
• The best hot sauce in Quebec | Tabarnasco
• Accueil - Tribe Kombucha
• Érablière du Coeur Sucré
• ACCUEIL - Pascal Le Boulanger
• La Manufacture – Distillerie Artisanale du grain à la bouteille – Distillerie la manufacture
• Microbrasserie la Veillée – Microbrasserie La Veillée

Ingredients

Cookie crust

• 250 g graham cookies or Digestives cookies
• 2 tablespoon dutch processed unsweetened cocoa powder
• 75 g butter

Cheesecake filling

• 250 ml strong black coffee
• 1 tablespoon Amaretto optional
• 600 g cream cheese
• 165 g mascarpone cheese
• 150 g powdered sugar
• 1½ teaspoon vanilla paste
• 360 g heavy cream (380 ml)
• ½ a pack of lady fingers

Topping

• 230 g heavy cream (250 ml)
• 2 tablespoon powdered sugar
• ½ teaspoon vanilla paste
• dutch processed unsweetened cocoa powder for dusting

Instructions

Cookie crust

1. Start by brewing the coffee for the ladyfingers.
2. Pour it into a shallow bowl and optionally mix in Amaretto.
3. While preparing the cheesecake let it cool down on the kitchen counter.
4. In a food processor, blend the graham cracker or digestive cookies and cocoa powder until a fine sand-like texture.
5. Melt the butter.
6. Add the melted butter to the food processor and blend it together with the blended cookies.
7. In a 23 cm/9-inch springform add parchment paper.
8. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out.
9. Place it in the refrigerator while preparing the cheesecake filling.

Cheesecake filling

1. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed.
2. Add the mascarpone, powdered sugar and vanilla paste and mix on medium/high speed until smooth, about 1 minute.
3. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.
4. Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.
5. Add half of the cheesecake filling into the springfom and with an off-set spatula even out the cheesecake filling.
6. Dip the lady fingers into the coffee once on each side.
7. If they are coated more than once, the lady fingers will hold too much coffee and there is a chance that coffee can leak out from the cheesecake when it’s resting in the fridge.
8. Lay the lady fingers in straight lines.
9. You’ll have to cut the lady fingers to fit the cheesecake (see the photo above in the blog post).
10. Then add the other half of the cheesecake filling and with an off-set spatula even it out.
11. Cover the springform with cling film and place it in the refrigerator for a minimum of 8 hours.

Decoration

1. Move the cheesecake to a serving dish.
2. Whip together heavy cream, powdered sugar and vanilla paste until stiff peaks.
3. Add it on top of the cheesecake and place it back in the refrigerator.
4. Once ready to serve, dust it with cocoa powder.

Ingredients

• 2 pounds fresh rhubarb stalks, trimmed and chopped into 1/2-inch pieces (about 6 cups)
• 1½ cups filtered water
• 2 high-quality Earl Grey tea bags
• 3½ cups granulated sugar
• 2 tablespoons fresh lemon juice
• Pinch of salt

Instructions

1. Prepare for canning: If processing for shelf stability, wash 4 half-pint jars and lids in hot, soapy water. Rinse well. Keep jars hot in simmering water or a 225°F oven until ready to fill. Place flat lids in a small bowl and cover with hot water to soften the sealing compound.
2. Extract the rhubarb juice: In a large, heavy-bottomed stainless steel or enameled cast iron pot, combine chopped rhubarb and water. Bring to a gentle simmer over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until rhubarb completely breaks down and becomes soft and pulpy, about 15-20 minutes. The rhubarb should easily crush against the side of the pot.
3. Infuse with Earl Grey: Remove pot from heat. Add tea bags, cover, and let steep for exactly 6 minutes. This timing extracts the bergamot flavor without becoming bitter. Gently remove tea bags without squeezing them, as this would release bitter tannins.
4. Strain the mixture: Place a dampened jelly bag or several layers of cheesecloth in a large strainer set over a deep bowl. Carefully pour the rhubarb mixture into the jelly bag. Cover with a clean kitchen towel to protect from dust, and allow to drip for at least 4 hours or preferably overnight in the refrigerator. Do not squeeze the bag – this ensures crystal-clear jelly. You should get approximately 3 cups of strained juice.
5. Measure the juice: Pour the strained juice into a liquid measuring cup to confirm the yield. You’ll need exactly 3 cups for the recipe. If slightly short, add water; if extra, reserve for another use.
6. Prepare for cooking: Before cooking the jelly, place 2-3 small plates in the freezer for testing the gel set later. If processing for shelf stability, fill your water bath canner with water and begin heating to a boil.
7. Cook the jelly: Pour the measured juice into a clean, wide, heavy-bottomed pot. Add sugar, lemon juice, and salt. Stir over low heat until sugar completely dissolves. Increase heat to medium-high and bring to a full rolling boil that cannot be stirred down. Boil vigorously, stirring occasionally to prevent scorching, until the mixture reaches 220°F (104°C) on a candy thermometer. This typically takes 10-15 minutes.
8. Test the set: To confirm setting point, place a teaspoon of hot jelly on a chilled plate and return to freezer for 1 minute. Push edge of jelly with your finger – if it wrinkles and doesn’t immediately flow back, it’s ready. If not, continue cooking for 2-minute intervals, testing after each.
9. Skim and fill jars: Remove from heat. Skim off any foam with a metal spoon. Ladle hot jelly into prepared hot jars, leaving 1/4-inch headspace. Wipe rims with dampened clean paper towel to remove any residue. Center lids on jars and apply bands, tightening just until fingertip-tight.
10. Process (optional but recommended): Place filled jars in water bath canner with simmering water. Ensure jars are covered by at least 1 inch of water. Bring to a full rolling boil, cover, and process for 10 minutes (adjust for altitude if necessary). Turn off heat, remove canner lid, and let jars sit for 5 minutes before removing to a towel-lined surface.
11. Cool and store: Allow jars to cool undisturbed for 12-24 hours. Check seals – buttons should be depressed and not flex when pressed. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.
12. Enjoy the set jelly: For the fullest flavor development, wait at least 24 hours before opening your first jar. The jelly is beautiful on buttered toast, scones, or paired with sharp cheeses.

• Classes for Making Sewing Patterns
• Seaglass Quilting

Vraiment intéressant pour savoir comment faire des tiroirs.

Comment changer la courroie de ma machine à coudre.

Free Bespoke Sewing Patterns | FreeSewing
GitHub - FashionFreedom/Seamly2D: Open source patternmaking software to democratize fashion.
Official website of the Valentina project | Smart pattern
Seamly – Fashion Design Software

Sew along

1. Seriously..I think it needs stitches.: Minecraft Mondays Sew Along
2. Seriously..I think it needs stitches.: Minecraft Mondays #1: Steve
3. Seriously..I think it needs stitches.: Minecraft Mondays #2: Creeper
4. Seriously..I think it needs stitches.: Minecraft Mondays #3: Skeleton
5. Seriously..I think it needs stitches.: Minecraft Mondays #4: Alex
6. Seriously..I think it needs stitches.: Minecraft Mondays #5: Moo.
7. Seriously..I think it needs stitches.: Minecraft Mondays #6: Oink.
8. Seriously..I think it needs stitches.: Minecraft Mondays #7: The Village People
9. Seriously..I think it needs stitches.: Minecraft Mondays #8: Wolf
10. Seriously..I think it needs stitches.: Minecraft Mondays #9: Ocelot
11. Seriously..I think it needs stitches.: Minecraft Mondays #10: Enderman
12. Seriously..I think it needs stitches.: Minecraft Mondays #11: Squid
13. Seriously..I think it needs stitches.: Minecraft Mondays #12: Witch
14. Seriously..I think it needs stitches.: Minecraft Mondays #13: Zombie Pigman
15. Seriously..I think it needs stitches.: Minecraft Mondays #14: Mooshroom
16. Seriously..I think it needs stitches.: Minecraft Mondays #15: Snow Golem
17. Seriously..I think it needs stitches.: Minecraft Mondays #16: Gold Steve
18. Seriously..I think it needs stitches.: Minecraft Mondays #17: Zombie Villager
19. Seriously..I think it needs stitches.: Minecraft Mondays #18: Blaze
20. Seriously..I think it needs stitches.: Minecraft Mondays #19: Rabbit
21. Seriously..I think it needs stitches.: Minecraft Mondays #20: Slime + a Giveaway!
22. Seriously..I think it needs stitches.: Minecraft Mondays #21: Bonus Blocks -- Chicken Palooza
23. Seriously..I think it needs stitches.: Minecraft Mondays #22: Bonus Blocks -- Ghast & Ender Dragon
24. Seriously..I think it needs stitches.: Minecraft Mondays #23: Bonus Blocks -- Spider, Cave Spider & Pick Axe
25. Seriously..I think it needs stitches.: Minecraft Mondays #24: Bonus Blocks -- Guardian, Elder Guardian & Polar Bear
26. Seriously..I think it needs stitches.: Minecraft Mondays #25: Bonus Blocks -- Sword & Shulker
27. Seriously..I think it needs stitches.: Minecraft Mondays #26: Bonus Blocks -- Siamese Cat, Sheep, and Diamond Steve
28. Seriously..I think it needs stitches.: Minecraft Mondays #27: Bonus Blocks -- Magma Cream & Magma Cube
29. Seriously..I think it needs stitches.: Minecraft Mondays #28: Bonus Blocks -- Water Bucket & Potion Bottle
30. Seriously..I think it needs stitches.: Minecraft Mondays #29: Bonus Blocks -- Wither & Wither Skeleton
31. Seriously..I think it needs stitches.: Minecraft Mondays #30: Bonus Blocks -- Puffer Fish & Silver Fish
32. Seriously..I think it needs stitches.: Minecraft Mondays #31: Bonus Blocks -- TNT & Grass Cubes
33. Seriously..I think it needs stitches.: Minecraft Mondays #32: Bonus Blocks -- Iron Golem & Heart
34. Seriously..I think it needs stitches.: Minecraft Mondays #33: Bonus Blocks -- Bat, Herobrine & Zombie

Tissu imprimé

• Licensed Cotton Fabric | Minecraft Pixels Green
• MINECRAFT style Cotton Fabric - ideal for Curtains Cushions Crafts - Ellbee Fabrics
• Licensed 53 - Minecraft friends – Rain Forest Fabrics
• Licensed 65 - Minecraft Alex & Steve – Rain Forest Fabrics
• Mindcraft tools- Licensed 67 – Rain Forest Fabrics

Divers

• Make a MineCraft Quilt! Easy pixel quilt! - YouTube
• Microsoft Word - Minecraft Instructions - minecraft.pdf
• Minecraft | My Rainy Day Designs
• Tales of the Flowers: Mom's Quilting Special - Awesome Minecraft and Ultimate Disney Quilts
• The Fleming's Nine: Minecraft Quilt

1. Fundamental Concept: Seam Allowances
2. The Starting Shape: Cube/Bucket Shaped Bag
3. If the Side Lengths are Equal, It Will Sew*
4. Zips
5. Pleats
6. Darts
7. Software
8. Have fun!

• Joanna Blüm Studio
• Bucket Hat Sewing Pattern PDF / Easy Sun Hat Tutorial / DIY Fisherman Summer Hat 5 Sizes unisex Xs Thru XL Instant Download - Etsy Canada
• How to Sew Bucket Hat for Beginners | GA001 - YouTube
• Free Bucket Hat Sewing Pattern • Heather Handmade
• Checkpoint Charlie Hat : 7 Steps (with Pictures) - Instructables
• Fedora Hat Tutorial and Pattern - Melly Sews
• FREE Bucket Hat Pattern by AppleGreen Cottage - in 5 Sizes!
• How to Sew a Reversible Sun Hat
• Mens Sun Hat PDF Sewing Pattern Reversible Brimmed Sunhat
• Sorrento Bucket Hat - Digital Sewing Pattern – Elbe Textiles

• Create Your Own Tool Roll - YouTube
• How to Make a Tool Roll Bag With Zippered Pouches - YouTube
• How to Make a Waxed Canvas Tool Roll for Wrenches - YouTube
• Make a Waxed Canvas Tool Roll (With Pattern) - YouTube
• Pickle-Project_-Variations-on-the-tool-roll.pdf
• Super Roll Tool Roll,Multi-Purpose Roll Up Tool Bag, Wrench Roll,Canvas Tool Organizer Bucket,Car First Aid Kit Wrap Roll Storage Case,Hanging Tool Zipper Carrier Tote,Car Camping Gear : Amazon.ca: Tools & Home Improvement
• Tool Rolls, The Fabric Design Challenge That Can Tidy Up Any Workshop | Hackaday
• Comment coudre une trousse à ustensiles - YouTube

Ingredients

• Flour - 700g
• Water - 500ml
• Salt - 25g
• Olive Oil - 30g
• Active Dry Yeast - 1 tsp

Instructions

1. Mix the yeast in the water and add half of the flour, mix until it reaches a creamy consistency.
2. Add the remaining flour, knead till absorbed.
3. Add the salt, knead till absorbed.
4. Add the oil, knead till absorbed and let rest covered for 10 minutes.
5. Fold the dough on itself for 3 times every hour and then place on and olive oiled baking sheet.
6. Press down with fingers and let it rise another 30m.
7. Press down with your fingers again.
8. Add a solution of water and oil on the focaccia and some flaky salt.
9. Bake at 450F for 16-18m and enjoy!

Très bon !

J'ai du ajuster le temps de cuisson car elle était vraiment trop blanche au bout des 18 minutes. Je pense que je l'ai mise presque 30 minutes pour avoir une belle coloration.

• How to build a Viking Chair // Camp Chair // Bog Life - YouTube
• How to Make a Viking Chair Thats Perfect for enjoy the Camp Fire or Stargazing! - YouTube
• How to make a wooden Viking chair for $20 - free plans - YouTube

Ingredients

• 280g bread flour
• 33g sugar
• 5g salt
• 30g soft unsalted butter (dough)
• 4g dry instant yeast
• 15g eggs
• 145g milk
• 125g unsalted butter (roll-in)

Instructions

1. Make the dough, chill in the fridge overnight.
2. Laminate with 1 double and 1 single fold, roll into rectangle with sides 8.6x6.7 inches/22x17cm.
3. Divide into 8 pieces, stack them, laminate, and roll.
4. Bake at 375F for 22-25 min.

Ingredients

Sweet stiff starter

• 30g starter
• 90g bread flour
• 40g water
• 15g sugar

dough

• 230g bread flour
• 20g sugar
• 4g salt
• 1 egg (55g)
• 110g milk
• 20g butter

Cocoa paste

• 10g dark cocoa powder
• 15g water

Instructions

1. Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
2. Mix everything except butter till dough comes together and is strong.
3. Add butter gradually and knead until fully incorporated and dough achieves window pane.
4. Split dough into two equally
5. Add the cocoa paste to one of the dough and mix to combine
6. Rest the dough for 15mins
7. Roll out the two dough and stack one on top of another with 1/3 offset
8. Make a single fold and chill in fridge for 15mins
9. Roll out the dough into rectangle
10. Roll up from one end to another (like rolling Swiss roll)
11. Score the dough and place into greased tin (20x10x10cm)
12. Proof 3.5-4hr at 28C or until dough fills 90% if the tin
13. Egg wash (optional)
14. Bake at 180C for 40-45mins

These fluffy sweet potato buns are the perfect vehicle for any type of burger or sandwich! They are incredibly easy to make and stay soft for days. Recipe makes 6x4.5” burger buns best for 8oz burger patties.

Ingredients

• 450g bread flour
• 120g whole milk
• 160g mashed sweet potato
• 25g granulated sugar
• 9g kosher salt
• 7g instant yeast
• 2 large eggs
• 60g unsalted butter

Instructions

1. Cook a small-medium sized sweet potato until it can easily be pierced by a fork. Let cool, then measure out 160g and mash until smooth
2. To the bowl of a stand mixer, add the mashed sweet potato along with all other dough ingredients except for the butter. Using the dough hook attachment, mix until the dough comes together. Then add the butter a few pieces at a time and knead until smooth
3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until doubled in size
4. Divide the dough into 6 equal sections and shape them into balls.Then gently flatten (either using your hands or a rolling pin) so they are about 4-4.5” in diameter
5. Cover and let rise for ~30mins-1hr or until the dough has grown in size and fills up the ring molds
6. Preheat the oven to 350F, brush the top with egg wash, sprinkle with sesame seeds (optional), and bake for 22-26mins or until deeply golden brown