Chenille by the Inch Buttlerflies

Here are the step-by-step photos of how the chenille by the inch works. I got a picture from the Internet and blew it up to the size i wanted to fit a 6" finished square. Then I traced it onto tear away stabilizer, which I pinned to the square of background fabric.






I back tacked the end down and just followed the lines, starting a new strip by back tacking onto the end of the old. Back tack the end and the line is done. After you have all the lines down, spritz with a little distilled water to dampen and use the chenille brush to fluff it. Note: It will fluff more after washing it. It was relatively easy. the fluffing part was not as easy as the manufacturer made it sound but it wasn't all that hard. Just takes a good arm. It works best if you brush in the opposite direction from the center stitch line. We are using it to make a baby blanket for my daughter Jenna's soon-to-arrive baby.

A link to learn more about the product. Click here

Cons: They sell you a book to tell you how to do and give you some lame designs. Don't buy it you don't need it and it doesn't tell you what stitch length to use. That seems like pretty basic information to give in a instruction book. All machines are different so just use a really close stitch or it will lose to many threads during the fluffing process. Don't buy the ruler it's not necessary. It has a line than you line up with the center stitching to help cut apart the strips. but they put lettering right next to it that interfere with your sight line. Don't waste your money. Your standard rotary cutting ruler will work fine.

Pros: It is what is says it is. There is no waste. If you like to look of chenille, its a good product.

Best Sandwich in Salt Lake City

I went out to dinner last night with some friends, John Houser and Belle Wilcox. We like to try something different every month. John suggested somewhere he had seen a sign for, Little Dave's Deli. Located at 41 west 3300 south in Salt Lake City, Utah, Little Dave's has a marvelous selection of hot and cold sandwiches. The specialty sandwich though is the Philly Cheese Steak. This was the best sandwich I have ever had in all my traveling. Tender loose meat with thinly sliced onions, bell peppers and mushrooms. all this held together with melted provolone cheese served a a perfect roll soft enough to soak up the juice but firm enough not to fall apart. Want a great sandwich? This is the place to go. Not to leave out everyone else. Josh had a cold turkey and salami with the works which he also says was excellent and John had the egg salad which was huge and very good also.

They have some great old time soda in bottles as well. We had Nu-Grape soda, Dad's Root Beer, Nesbitt Orange and I took home some Plantation Ginger Ale for Papa.

The only bad thing about this restaurant is that it closes at 6pm Mon-Fri and at 4 on Sat. However, The owner kept it open late for us as we waited for friend to join us. Who does that anymore? Well he won our loyalty. We plan on becoming regulars.

Final note: the Jersey Stick dessert? Frozen cheesecake on a stick just another thing you don't wanna miss (that is if you have room)