Sunday, November 29, 2009
Monday, November 9, 2009
This is my first attempt at free motion quilting. First try not so good. Second try a little better but I need to practice a lot.
These are the backs.
And folded to see both sides. I think you could call them reversible. I saw the tutorial over at Crazy Mom Quilts a couple of months ago and they had been on my list so today I tackled them. I love them and even went and bought fabric to make more. Thanks AmandaJean for the inspiration.
Thursday, October 22, 2009
Friday, October 16, 2009
Thursday, October 15, 2009
Friday, October 2, 2009
Friday, September 4, 2009
Thursday, September 3, 2009
Monday, June 22, 2009
Thursday, May 28, 2009
Wednesday, May 27, 2009
Friday, May 22, 2009
I made treats for the mothers in my ward. Each box had an Oreo truffle and an orange or lemon cream chocolate. This in one of three baskets full of boxes. I made 90 and there were none left. I did hear that every mother at least got one.
Wednesday, March 25, 2009
Thursday, March 19, 2009
1 15 ounce can black beans, rinsed
2 17 ounce cans whole kern corn, drained
2 large tomatoes, chopped
1 large avocado, diced
½ red onion, chopped
¼ cup chopped fresh cilantro
1 sm can diced green chiles, optional
1 Tbsp. red wine vinegar
3-4 Tbsp lime juice
2 Tbsp. olive oil
1 tsp. salt
½ tsp. pepper
1 tsp. cumin
This is great as a side or as a dip with tortilla chips. Can be used like a salsa over grilled chicken, etc.
Wednesday, March 11, 2009
It really is all in the presentation. Just a roast with some roasted vegetables. And a fairly simple salad. But wow looks impressive if plated right. I did add some parsley to the beef and vegetable platter. It added a lot. But as dinner was off to a friend, I didn't get a second picture.
Tuesday, March 10, 2009
Saturday, March 7, 2009
Not too sure I want to try a project a month but if I did I guess I would say the aprons were December(I was helping my daughter, she's the one on the left), and the Christmas runner and placemats were January, with the pennies pockets in an earlier post for February. We'll see how it goes.
Friday, March 6, 2009
Chicken and Vegetable Burritos
1 onion chopped 1 carrot cut in thin half moons
1 sweet pepper diced 1 Tbsp olive oil
2 cloves minced garlic 1 14.5 oz stewed tomatoes
1 zucchini in half moons 1 cup chicken broth
1 pkg. taco seasoning ½ tsp. salt
1 lb. ground chicken 1 cup instant rice
flour tortillas 8 oz. shredded taco cheese mix
Heat oil in large skillet over med-high heat. Add onion, carrot and green pepper. Sauté until softened about 6 minutes. Add chicken and garlic. Cook until chicken is no longer pink about 5 minutes. Stir in tomatoes, zucchini, broth, taco seasoning and salt. Cook covered 4 minutes until zucchini is tender. Remove from heat and stir in rice. Cover. Let stand 5 minutes. Heat oven to 375 degrees. Fill burrito and place in 9x13 inch pan. Sprinkle with taco cheese. Heat for 10 minutes.
1 onion chopped 3 carrots cut in thin half moons
1 sweet pepper diced 1 Tbsp olive oil
2 cloves minced garlic 2 14.5 oz stewed tomatoes
3 zucchini in half moons 1 can chicken broth (or V8 juice)
3 yellow crookneck squash in half moons
1 can enchilada sauce 2 pkg. taco seasoning
½ tsp. salt
20 oz. ground turkey (or chicken) 2 cup instant rice
30 soft taco size flour tortillas 16 oz. shredded taco cheese mix
Heat oil in large skillet over med-high heat. Add onion, carrot and green pepper. Sauté until softened about 6 minutes. Add chicken and garlic. Cook until chicken is no longer pink about 5 minutes. Stir in tomatoes, zucchini, broth, taco seasoning and salt. Cook covered 4 minutes until zucchini is tender. Remove from heat and stir in rice. Cover. Let stand 5 minutes. Heat oven to 350 degrees. Fill burrito and place in 9x13 inch pan. Sprinkle with taco cheese. Heat for 20 minutes.
Here's the filling. This time I added a can of pinto beans and 2 cans sliced olives. (not pictured)
Thursday, March 5, 2009
Tuesday, March 3, 2009
- 8 ounces package uncooked orzo pasta
- 1 (10 ounce) package baby spinach leaves, finely chopped(I left mine whole)
- 1/2 pound crumbled feta cheese
- 1/2 red onion, finely chopped
- 3/4 cup pine nuts
- 1/2 teaspoon dried basil (I used more but fresh basil)
- 1/4 teaspoon ground white pepper
- 1/4 cup olive oil
- 1/4 scant cup balsamic vinegar
I also added:2 lemons (zest and juice)sun dried tomatoesartichoke hearts
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.