Usually, I hold off posting recipes here until I have the exact measurements and directions for making it, which means I never get around to sharing any recipes with you. Dinnertime is always crazy and often straight up chaos. My cooking style has become a few glugs rather than tablespoons, half a palm full rather than teaspoons, and whatever cup-like thing is in reach rather than a cup, because the actual measuring cups are in the sandbox. But I still want to share some recipes with you. If you keep in mind that my ingredient measurement are estimates and the directions are guidelines, then I think we'll be okay.

Lamb and Feta Burgers with Tzatiki

for the burgers:

• 1 1/2 - 2 lb ground lamb (I like to make a lot to insure I can have some for lunch the next day)
• 4 or so oz feta
• 1/4 cup (handful) chopped cilantro or parsley (a little mint thrown in there is nice too)
• 1 clove garlic, finely chopped
• zest of one lemon
• salt and pepper

for the tzatziki:

• about 6 inches of a cucumber, peeled
• 1 cup good yogurt
• 1 clove garlic (optional, my children think it's too spicy, silly children)
• salt and pepper

directions for the burgers:

1. Put the lamb in a big bowl with the garlic, herbs, and lemon zest. Crumble the feta into the bowl as best you can, smallish is better but really if there are big chunks it doesn't matter. Mix everything up with your hands. Salt and pepper the mixture liberally.

2. Shape the patties. I usually make them on the smaller size: 3 inches, I'd say. Obviously any size is going to work.

3. Fry or grill those suckers until they are done to your liking.  If you end up frying them, use only a bit of oil in the pan because lamb gives off a lot of fat.

for the tzatziki:

1. Grate your cucumber into a bowl

2. Put all of it in your hands and working over the sink squeeze out the excess water--there is a lot. See unsqueezed, squeezed cucumber photo above.

3. Add your yogurt. As a side note, I really love this whole milk yogurt. We used to get the Stoneyfield yogurt, but then they very abruptly stopped making the cream on top kind and now their yogurt just tastes like gelatin to me. Obviously I'm picky and should probably make my own, but until I stop being lazy this Super Natural yogurt is totally delicious.

4. Add chopped garlic, and salt and pepper to taste. That's it. I'm going to show you this picture because when it's all mixed up it looks rather boring.

Tzatziki is delicious slathered all over the burgers. The kids use it as a dip. I try to get away with not even putting the damn ketchup on the table for the kids, but one of them usually remembers (the picky one).  We don't use buns, but you of course could. To round out the meal, I use the rest of the cucumber for a salad and then make some other vegetable. That night it was peas (because I was so freaking busy taking pictures), but sweet potato fries are perfect with this meal.

There you are. This is dinner for two adults, one first grader, one garbage gut of a 5 year old boy, and one very picky toddler. Adjust to the size (and size of appetite) of your family.

I'm a little late with the last post of the week, sorry. Yesterday was so dark and rainy we couldn't take any pictures (hence the wellies).

the fabric: this awesome star fabric is from JoAnn's country club collection. I only remember the name because it's hilarious. The fabric is a really nice bottomweight print, which I have the hardest time finding.

the pattern: half pants pattern letter S from Happy Homemade vol. 5 I've made the pants version of this pattern before--here--but added all kinds of piping and pockets.

the sewing: I made this pattern last summer, but never got around to finishing them. Ever do that? Well the half finished shorts don't fit this year, but I liked the pattern so much I traced a bigger size. The pattern is nicely tailored and the tiny pocket is adorable, even if it's totally useless.  I have to say, these skinny star shorts are pretty much the bomb: simple, long, good for school and play. I think this would work well for boys too, maybe in a size up from what they normally wear so it's not so, so tight.

Each day in the flickr pool has been better than the last. On this, the final day of kcwc, your handmade clothes are pretty much blowing my mind. Check out these amazing garments:

1. yoke dress for kcwc

2. striped dress

3. robot baseball tee with rainbow stripes

4. organic cotton pj's

I had planned for this post to be a little more colorful, with some nice bright tees and crazy socks, but the boys insisted on being perfectly matchy-matchy (their words) right down to matching bare feet.  This'll be yur summertime business casual for boys.

the pattern: This is a new pants pattern for me. I wanted to try it because it was a slimmer cut than my beloved pattern from Happy Homemade Vol. 2 and it had a back yoke (you know that sort of V-shaped part in the back of your jeans). The pattern is from a japanese sewing book called Polka Drops, or rather maybe the series is called polka drops and this specific book is called something else entirely. I know absolutely no Japanese, so your guess is as good as mine. If you follow the link, you'll see the pants on the front cover.

the fabric: The fabric is the same dyed ikea curtain I used for my daughter's skirt. I also used the same fabric for the purple pockets that I used in her skirt and for her Ayashe blouse too.

the sewing: The actual sewing of the pants went really well. There were pockets and flat felled seams and it all went swimmingly. The fit though, the fit is crap. They are a nice width--not wide leg, not skinny--but they are way too big in the crotch (it is an awful word, I know, but there isn't any other that works). If I hike them up old man style, then they fit right, but eventually the crotch gets all saggy again. I don't really know how to adjust the fit so it's better. Maybe next time I'll lob off some of the top on the pattern. If you have any suggestions I'm all ears. Even though my boys do like them (and love that they match) and they will get worn, every time they do wear them the phrase saggy crotch will go through my head. Not pleasant!

Here are some amazing clothes that will have you thinking only lovely things when you see them:

1. gingham dress

2. taming the beast

3. beetlebroek

4. knot shorts upside down 

There isn't room here on the blog to show off all the super fantastic garments in the flickr pool, so I've been featuring some on facebook throughout the day too.

Yesterday's outfit was very subdued, but today we're going color block crazy! I am very happy with how this whole outfit turned out. I didn't imagine the skirt and the top going together when I made them, but they do! Michael Kors would say it's very on trend (then Nina Garcia would tear it apart) and I suppose it is, but it's still little kid too.

the pattern: ayashe blouse pattern by figgy's

the fabric: vintage sheet

the sewing: For as complicated as this shirt looks, it wasn't all that difficult. I did have to wrestle with the collar a bit, but it turned out well enough. My fabric cutting can get kind of sloppy and the collar's measurements need to be exactly right to work. Next time I'll pay a bit more attention when I'm cutting it out. There will be a next time, because really this was supposed to be a muslin. I made the 6/7 size for my 6 1/2 girl and it just fits, but I'm guessing it won't by the end of the summer. The only thing I changed was to finish the sleeves in bias tape. Oh and I skipped the elastic at the bottom too.

the pattern: I didn't really use a pattern, but kind of used this skirt as a guide.

the fabric: The top part is from an old shirt, the orange is some weird, slinky, cottony stuff I picked up at the thrift store, and the pockets are quilting cotton. Every bit came from my scrap bin.

the sewing: I saw this photo of a color block dress a while back on pinterest and immediately wanted to make a similar skirt or dress for my daughter. I picked through my scrap bin and came across the orange and light blue, which I loved together, but had very little of either. I pieced them together like a quilt and slapped some pretty aqua pockets on top. I fussed with the ratio of light blue to orange for far too long. Finally I said screw it, sewed elastic in, and called it done.

If you follow me on twitter or facebook you know already, but this is the biggest kcwc yet!  With 640 participants, not only is it the biggest kcwc, but it is almost twice as big as any we've ever had! When I ask you get to get the word out, wow! you really get the word out there!  You guys are awesome. The flickr pool is starting to fill up and any minute now it's going to explode with amazing kid clothes. Here are today's beauties:

1. me so crazy vintage twirl skirt

2. figgy's sunki tunic

3. cars board shorts

4. houndstooth cardigan

edited to add: oops, just check the flickr pool and it already exploded.

Here in the Midwest the weather this fall has been a little ridiculous: hot one day, freezing the next, perfect for a while, and then humid? in fall, really? Dinner planning got rather difficult. I would start something warm and stew-y in the chilly morning and would be sweating while I was eating it in the evening. Not all that pleasant.

But then I made this beautiful slow roasted salmon recipe from Suzanne Goin's book Sunday Supers at Lucques. Now I adapted it to my let's hurry up and get dinner on the table attitude because Suzanne's recipes are all day, three course affairs, but I think the salmon is still super delicious. It's warm, but light at the same time--just right for when the weather can't figure out what season it is.

slow roasted salmon

with roasted beet and potato salad

heavily adapted from Sunday Supers at Lucques

for the salmon

• a side of salmon, skin on, about 2 lbs (I used coho salmon and it was a bit cheaper)
• zest of one lemon
• 2 teaspoons minced tarragon
• 1 teaspoons thyme leaves
• 1/4 cup minced flat-leaf parsley
• 2 teaspoons coarse sea salt
• 2 Tbsp olive oil
• fresh ground pepper

for the salad

• 1 lb small potatoes
• 1 lb beets (various colors if possible)
• a few sprigs fresh thyme
• salad greens (arugula is nice, but any lettuce is fine)

for the mustard vinaigrette

• 1 Tbsp lemon juice
• 1 Tbsp white wine vinegar
• 1 Tbsp dijon mustard
• 1/4 cup olive oil

Roast the vegetables first: heat your oven to 400 degrees F and roast the potatoes and beets whole for 30 minutes or until a knife pierces them easily. In a small bowl whisk together all the ingredients for the mustard vinaigrette. When the beets are warm slip off the skin and cut into 1/4 inch slices. Cut the potatoes similarly and pour the vinaigrette over both. Toss carefully as the beets can color everything bright purple!

Right after the vegetables come out of the oven turn it down to 250 degrees F. Mix everything for the salmon (except the salmon) in a small bowl. You should have a thick lemony, herby paste.  Place the salmon, skin side down, on a parchment lined pan. Rub the paste on the salmon.  Put the salmon in the oven and bake for 25-30 minutes. Because we are cooking it so slowly, the salmon will not change color much.  To test if it is done, peek between the flakes with a fork.  If it doesn't separate into flakes, it's not ready yet.

When you are ready to serve the salad gently toss the salad greens with the warm potatoes and beets.  Squeeze a bit of lemon over the hot salmon and put everything on the table.