|
|
|
|
|
👜 In The Spotlight
|
|
|
|
|
Our “Spotlight” is on Marlys Sellmeyer, who is one of the best leather/faux leather bag makers I know of! Her stitching is always impeccable, and she understands the applicable interfacings/stabilizers to use to produce best structure for her makes. Congratulations ✂️Marlys! Message me for your code for $20 store coupon, and thank you for your review!
|
Hello Friends!
If you’ve been making bags for a while, you may remember when we introduced LuxeFuse.
LuxeFuse was created because we wanted a stabilizer that would give bags excellent structure and a beautiful, leather-like feel—without the frustrating wrinkling that can happen with some firm interfacings.
Why bag makers love LuxeFuse:
-
Firm structure for bags that need to hold their shape
-
Leather-like feel without the bulk
-
Fuses quickly — about 6–7 seconds
-
Helps prevent wrinkling for a smoother finished bag
-
39” wide for generous cutting space
-
Made especially for bag making
And most importantly…
LuxeFuse is an original Got Interfacing product.
We developed it because we wanted something different—and after all these years, it remains one of the products we’re especially proud of.
Never tried it?
You don’t have to buy a large quantity to give it a try.
Start with just 1 yard and use it in your next bag.
|
|
|
|
Sew-A-Long Interest
|
We're exploring the possibility of hosting more sew-alongs and would love your input. If you'd be interested in participating—or even hosting one—please send me a message. We'd love to hear your ideas!
|
|
|
A Little Sewing Fun!
|
We’ve hidden something in this newsletter!
Can you find the tiny sewing notion?
When you find it, email us and tell us where they are. We’ll enter you into our drawing for a $20 Got Interfacing gift certificate!
|
|
|
Recipe Corner
|
|
I’ve made a lot of chocolate chip cookies over the years, mostly following Nestle’s recipe. But I’ve seen so many recipes on Facebook, and never do mine look like theirs! I started researching recipes, techniques, temperatures etc. and I’ve come up with my version that my grown kids say I’ve nailed it! Crunchy outer edges, chewy centers! So I’m sharing that today. :)
Ingredients
1 cup butter softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large egg, at room temperature
2 tsp vanilla extract
2 1/2 cup all-purpose flour (300g)
2tbsp cornstarch
1 tsp baking soda (or
1/2 tsp soda and 1 tsp baking powder, which I use)
1 tsp salt
1 ½ cup chocolate chips ( my kids like less so I use 1 cup)
1 cup lightly toasted, coarsely chopped pecans (optional) I toast with a lil butter and salt
DIRECTIONS
Step 1
Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
Step 2
In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
Step 3
Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies. (Now here is where an expert says to refrigerate for 36 hrs! I’m going to try that next time) for at least an hour, or once chilled, the cookies can be frozen for baking later. (I freeze, defrost for 30 min before baking)
Step 4
Preheat the oven to 365 upper oven. ( my oven temp registers about 5 degrees hotter than it should so 365 seems to work for me) Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 9-11 minutes? (11 works for me) until browned around the edges. Cool the cookies on the baking tray. Enjoy!
|
|
|
Thank you for being part of our sewing family. Your creativity inspires us every day, and we’re grateful for each and every one of you.
Happy Sewing!
Barb, and the Got Interfacing? Team
“O give thanks unto the LORD; for he is good: because his mercy endureth for ever.”
|
|
|
|
|
