things i do stuff i make

Make a bluebird brooch

2012-01-25T11:11:00.000-08:00

Chinese salted duck eggs

2011-11-14T01:07:00.000-08:00

Salted Duck Eggs Recipe:While some Chinese salted eggs recipes call for Sichuan pepper corn and brandy or whisky, you can leave them out. You get the same results without these ingredients.

Ingredients:

12 large eggs
1 bowl table salt
4 bowls water

How to make salted eggs:

1. Place salt and water in a pot. Cook until salt dissolves. Allow to cool completely. Strain the saline solution.

2. Place the eggs in a large jar. Pour in saline solution. To weigh the eggs down, use a gallon size Ziploc bag with water in it.

3. Cover the jar tightly and leave to mature for 3 weeks. To test if it is ready, take an egg out and shake hard. You should be able to hear the egg yolk move. If not, continue to steep for a couple of days longer.

4. Once ready, remove the salted eggs and store in the refrigerator.

5. Alternatively, cook them and then keep refrigerated (unshelled) for future consumption.

Chinese Salted Eggs Recipe Without Salt Brine
This is by far the easiest and most convenient way to make salted eggs at home. Really good if you dislike fumbling with pots and pans!

Ingredients:

6 eggs
table salt
wine (use whatever you have. I use Shaoxing)
one ½ gallon Ziploc bag

How to make Chinese salted duck eggs:

1. Dip the egg into wine until well coated, then roll it over the salt. Repeat with remaining eggs.

2. Place the eggs into a Ziploc bag.

3. Close the bag, and leave it for 3-4 weeks. Eggs should be ready by the 3rd week .

Enjoy your homemade duck salted eggs with plain porridge, or enjoy them with a variety of other delicious Chinese dishes.

Turnip Cake - Lo Bak Go

2011-11-13T09:46:00.000-08:00

Turnip Cake (lo bak go) Recipe

3 cups lightly packed coarsely shredded daikon radish (white turnip)

1 Chinese sausage (lap cheong) finely diced (omit for a vegan option)

2 tbsp finely diced Chinese dried shrimp (omit for a vegetarian or vegan option)

1/2 cup dried shitake mushrooms, soaked in cold water for at least 2 hours; remove stems and dice finely

2 stalks green onions, green and light green parts finely sliced

2 cups rice flour (Not glutinous rice flour)

1 tsp salt

pinch sugar

1/4 tsp ground white pepper

3 cups water

1 tbsp vegetable oil

sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated gently until the sugar dissolves and then cooled completely)

Place the shredded radish and water in a pot and bring to a boil over high heat. Then reduce the heat to low and maintain a simmer for 15 minutes, covered, stirring occasionally. Remove from heat. Place the radish (reserve the cooking liquid) in a large measuring cup. Top it off to 3 cups with the remaining cooking liquid. Set aside and allow to cool slightly.

Meanwhile, heat the oil in a skillet over medium heat. Add the lap cheong, mushrooms, and dried shrimp. Stir fry for 2 minutes, stirring frequently. Then remove from heat.

Prepare the steamer and bring the water to rolling boil. (Here are detailed instructions for how to steam cook food.) In a large bowl mix together the rice flour, salt, sugar, and white pepper. Add the radish and cooking water and stir until well combined. You will have a batter that should not be watery or too thick. You can adjust the rice flour and water here to reach the desired consistency. The more rice flour, the more dense the turnip cake will be. Add the lap cheong, dried shrimp, mushrooms, and green onions to the batter and stir to combine. Pour the mixture into a lightly greased 9 inch round glass dish or cake pan. (Note: I’ve also seen people use loaf pans. This allows you to control the thickness of your slices and gives you perfectly even pieces of turnip cake. If you use a loaf pan, increase the steaming time.) Place the dish into the steamer, and steam for 30 – 40 minutes. The turnip cake will be done when an inserted toothpick comes out clean from the centre. Also, the turnip cake will be very hot to the touch. Do not overcook. Remove the turnip cake from the steamer, place the dish on a wire rack and let cool before cutting into slices. I like to serve this warm after steaming with sweet soy sauce. Alternatively, you could pan fry these slices in oil in a skillet and serve hot with sweet soy sauce. Slices of turnip cake can be frozen and reheated in a steamer or in the microwave after being defrosted in the fridge.

Oyster Souffle

2011-11-13T01:31:00.001-08:00

Ingredients
1 quart shucked oysters in their liquor
2 cups coarsely crushed saltine crackers
1 cup dry bread crumbs
3/4 cup melted butter
1 cup cream
Nutmeg
Salt and pepper
Celery salt, optional

Directions:Preheat oven to 350 degrees F.

Pick oysters free of any shells.

In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Oyster Shooters

2011-11-13T01:28:00.001-08:00

Ingredients
1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

Directions
1. In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
2. Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Oyster and Artichoke Soup

2011-11-13T01:25:00.000-08:00

Oyster and Artichoke Soup

Servings: 10

"Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!"

Ingredients:

1 cup butter

1/2 cup chopped onion

1/2 cup chopped celery

1 cup chicken stock

1 (8 ounce) can quartered artichoke hearts, drained

1 quart fresh oysters, shucked and chopped

3 cups heavy cream

1 cup half-and-half cream

Directions:

1.Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.

Goi Cuon: Vietnamese Cold Spring Rolls

2011-08-16T23:18:00.000-07:00

For the Spring Rolls
packet of rice paper
fresh leaf lettuce
one packet of rice vermicelli, cooked
fresh basil 5 stems
fresh mint leaves 8 stems
2 packets 12 oz 41-60 count shrimp

Roll up with 4 - 6 shrimp basil and mint leaves
:one layer of the rice paper is one top with shrimp and leaves visible

Vietnamese Fish Dipping Sauce (Nuoc cham)

2011-08-16T23:07:00.000-07:00

Vietnamese Fish Dipping Sauce (Nuoc cham)

Ingredients:
1-2 crushed Garlic cloves (or finely minced)
1 crushed or minced Thai Chili (customize your spice level)
1/2 squeezed Lime (or about 1 heaping Tablespoon)
1 Tablespoon Sugar
1 teaspoon Rice Vinegar (optional)
1/2 cup Fish Sauce (add more for extra fish sauce depth)
1/2 cup Water

Mix all ingredients together well.

Healthy Recipe Swap

2011-07-08T14:05:00.000-07:00

Palak Paneer (Spinach & Homemade Cheese)

This is my favorite vegetarian dish, served with rice. But the only way to truly appreciate Palak Paneer, is to make it yourself. Prep it in the morning, and you will have perfect cheese to fry for lunch.
Making the cheese is so easy, and well worth it! It only takes a few minutes to prepare it, and a couple of hours to set in the fridge. Then you have the freshest cheese ever... homemade! Though this is not fat-free, I believe that this is an incredibly healthy meal when eaten before mid-day. Even my meat addicted hubby really enjoys this meal.

Tea and Cookies Blog suggests drizzling your favorite honey and toasted almonds on top of a few pieces for nice dessert! FXCuisine is the website that I learned how to make paneer from. Just be sure that you have a milk with fat in it. I made the mistake once of using a brand which had very little fat, which yielded enough cheese to feed a small mouse! Be sure to prepare your favorite rice while making the spinach.

Paneer (Homemade Cheese):

1 Gallon of Milk
1 lemon, lime, or white vinegar (all have acid to separate curds & whey :)

In a stainless steel pot, warm 1 gallon of Whole Milk. Using a milk with less fat will not make cheese! (You could add a little cream to the milk if you want your paneer to be creamier, though this is not really necessary.) Warm the milk gradually, but be sure to keep your eyes on it. Once it's nice and steamy, start adding about a tsp to a T of lemon juice. The milk will separate into tiny clumps (cheese) and a clear liquid. If the liquid isn't clear, add a little more juice until it is.

Place your clean cheese clothe into a bowl or colander, with the edges of the cloth hanging over the sides. Pour your milk into the colander, and allow the liquid to drain off. Lift the cloth and allow the liquid to continue to drain off, twisting and squeezing as needed.

Unwrap the cheese and put it in a bowl. Put a plate on top of the cheese, and put something with some weight to it on top of the plate. Place it in the refrigerator for 2 hours or so. The cheese will set, and more water will drain off.

*Cut it into pieces, and fry them Med-Low for 3-4 minutes. Remove from pan to a paper towel lined plate, to absorb excess oil. Optional: After a couple of minutes, pour the paneer into a bowl of cold water, and allow it to sit for 5 minutes.*

Palak (Spinach):

20 oz Frozen Chopped Spinach
1 medium onion minced
2 cloves garlic, chopped
1 inch of ginger chopped
Vegetable Oil
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground turmeric
Salt to taste - optional
Red Chili Powder to taste - optional
2 T tomato puree or a chopped tomato
1 tsp garam masala
2 T cream

Defrost and cook spinach. Blend spinach (don't over-blend.)

Heat about 2 T oil over MED. Add minced onion, cover & cook about 5 minutes.
Add Ginger and Garlic. Cook 4-5 minutes.
Add tomato, stirring frequently to prevent this Masala from burning.

*Start frying paneer, if you haven't already*

Add blended spinach, stir. Add garam masala, cumin, coriander, tumeric, red chili powder, and salt. Stir and cook 3-5 minutes.
Add in Cream or milk. Stir for a few more minutes.
Add Paneer (gently squeeze water out of Paneer if placed in bowl of water before adding to the spinach).
Stir and serve hot.

tagorlily1

The result is not your typical low-fat muffins. These have the splendid mouth-feel of luxurious cake, studded with dried fruit; the scent of cinnamon; eye-pleasing golden-orange colour. Combine one with a skim-milk café au lait, or a shake of 3/4 c orange juice and 1/4 c low-fat yogurt, and you've got a satisfying breakfast or light lunch under 300 Kcal. Enjoy!

Pumpkin Bread/Muffins with Cranberries and Pumpkin seeds
adapted from Julie Van Rosendaal's Grazing (Whitecap, 2009)

Preheat oven to 350F for loaf; 375F for minis; 400F for muffins

1/4 c margarine, softened
3/4 c sugar
In medium bowl, beat margarine and sugar until well blended - the consistency of wet sand.

1 large egg
one 14 ounces can pumpkin purée (just pumpkin, not pie filling!)
1 tsp vanilla
Add egg, pumpkin and vanilla; beat until smooth.

2 c all-purpose flour
2tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (opt)
3/4 c low-fat buttermilk

Stir together dry ingredients. Stirring after each addition, add about 1/3 flour mix to margarine-pumpkin; then 1/2 buttermilk; 1/3 flour; the rest of the mik; the last of the flour. Mix and stir by hand until just combined.

Then stir in 1/3 c dried cranberries 1/3 c raw pumpkin seeds

Loaf: pour into 8x4" or 9x5" loaf pan sprayed with nonstick spray. Bake 1h10mins at 350F. Test with a skewer, cool in pan on wire rack. Makes 16 slices at 140 Kcal each. Muffins: divide batter among 12 muffin cups sprayed with non-stick spray. Bake 25-30 mins at 400F. Makes 12 muffins at 180 Kcal each Mini muffins: Oven 375F for 25-30 mins. Makes 24 at 75 Kcal each. Plus one mini loaf pan 375F for 30-35 mins (test with a skewer). Makes 8 slices at 70Kcal each.

Tweaks:
I've reduced sugar from 1 cup to 3/4, cranberries and pumpkin seeds from 1/2 to 1/3 cup each with no loss of flavour, and a reduction from 230 to 180Kcal per large muffin.
If buying a whole carton of buttermilk seems excessive for one recipe, stir 1T lemon juice into 3/4 c skim milk for the same effect.
I leave out the salt and haven't missed it yet.

Missadoodle Here's a recipe for a veggie pizza that my family and I love. I make it every once in awhile when we want pizza, but not so much the regular greasy toppings.

Ingredients:
-1 red pepper, chopped
-1 cup broccoli florets
-1/2 medium onion, sliced & separated into rings
-1 Tbs. + 1tsp. olive oil, divided
-1 (12") pre-baked pizza crust (or you can make your own)
-1/3 cup light cream cheese
-2 cups low-fat shredded mozzarella cheese
-1 cup fresh spinach, chopped
-1 large tomato, sliced

Prep:
-Preheat oven to 350 degrees F. Place pepper, broccoli, and onion into a shallow glass baking pan. Toss veggies with 1 Tbs. olive oil and spread in a single layer.
-Bake 20-25 minutes or until tender.
-Brush pizza crust with 1 tsp. olive oil. Spread cream cheese over pizza crust, layer 1 cup cheese over; top with roasted veggies. Top with spinach, remaining cheese and tomato slices
-Increase temperature to 420 degrees F
-Place crust on oven rack or pizza pan
-Bake 12 minutes.

I've made this casserole looooads of times. I love it for several reasons - it tastes lovely, it's *ridiculous* easy to make (and I'm sure would go in a slow cooker if you use one) and it's really healthy. It goes great with a Jacket potato, or if you're wanting to be super healthy serve with fresh veggies for a ludicrously low cal dinner. I personally find that 11 sticks of celery is over-egging the pudding somewhat, and generally use 6 or so.
Bon appetite! JayS

_*Minted Lamb Casserole*_

Serves 4. 3 1/2 points per serving

400g lean diced lamb
4 carrots
1 leek
11 celery sticks
500ml vegetable or lamb stock
20g gravy granules
1 tablespoon mint sauce

1. Preheat oven to 170 C
2. Put lam and veg in a casserole dish
3. Make gravy using stock, gravy granules and mint sauce, and pour over
4. Cover and cook for 1 1/2 hours
5. Uncover, stir and cook for a further 15 mins

BONUS RECIPE! I love these little guys as either a savoury snack, or an accompaniment to grilled chicken etc. They're tastier than chips, and lower in cals. American swapees, I aplogise that I have no idea whether Marmite is available on the other side of the pond. I have a feeling it probably isn't, but I believe you have Vegemite? Unfortunately I've not seen Vegemite in the stores to try, so I can't be sure if it's a similar product, but the name suggests it is? I think these would still be tasty without the Marmite both for those that can't get hold of it, or those that don't like it :) I don't have chilli flakes in my cupboard (or fresh chives for that matter, I use dried) but use hot chilli powder instead - it still works nicely and the wedges have a pleasant tingle.

*_Chilli Chips_*
Serves 4. 2 1/2 Points/175 Points per serving
10 mins to prepare, 20 mins to cook

700g Potatoes, scrubbed and cut into thick wedges
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chilli flakes
1 teaspoon marmite
2 tablespoons boiling water
1 tablespoon finely chopped fresh chives

1. Preheat oven to Gas mark 6/200 C/180 C fan oven
2. Rinse the potato wedges and pat dry with kitchen paper
3. Mix together oil, paprika, chilli flakes, Marmite and boiling water in a large bowl.
4. Toss the wedges in the bowl until well coated with the mixture
5. Arrange the wedges on a baking tray lined with baking parchment (I use a teflon sheet) and bake for 20 mins or until crispy and cooked through. Turn halfway through cooking.
6. Scatter with chives and serve hot.

(crissygirl) Recently my church did what is called the Daniel Fast. Basically, it boils down to eating fruits and vegetables and their by products (olive oil, vegetable oil, etc). No highly processed foods are allowed, this includes sugar, flour, margarine, etc. Since I don't eat sugar anyway, it wasn't a huge deal but everyonce in while I get a craving for something on the sweet side so we ate a lot of these cookies while doing the fast. They're really good and a bit addicting. Enjoy!!

Oatmeal Raisin Cookies

1 cup old-fashioned rolled oats
1 cup almond flour or oat flour
1 cup almond butter, or peanut butter (I used both)
1/2 cup applesauce
1/3 cup Date Honey (see recipe notes)
1/2 cup raisins
2 tablespoons chopped walnuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on an 11 by 17-inch baking sheet. Flatten and shape into circles. Bake 10-12 minutes.

Yield: 18-20 servings (serving size: 1 cookie)

Recipe Notes
• Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
• Date honey is made by boiling approx. 20 pitted dates in water (enough to cover them) for 45 minutes then putting the dates and water in a blender and blending together.
• Increase applesauce to 1 cup if you don't use Date Honey.

Kallie K It will keep overnight if needed but is best when eaten on the same day that it is made. Avacado tends to brown in the fridge. After a day it will definitely need a good stir, and it will not have the same vibrant colors.
My recommendations for the recipe include:
Use red union - any onion (even dried, just reduce the amount) will work, but red adds some more color
Remember the salt. I use kosher salt. It doesn't take much, but it truly enhances the flavor.

Eat Your Greens Guacamole

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Kathryn .N here are two recipes I make a lot, based loosely on dishes I've been served at retreats and/or recipes recommended to me by others.

Tuscan Bean Salad

I was served a version of this with crumbled Asia go cheese at an off-grid retreat center while attending a meeting about renewable energy in a nearby county. It was very tasty, but I decided to drop the cheese from it to save on the saturated fat (though I do love cheese and you could probably add some sort of 'Mediterranean' cheese to this with very good results. There is some flexibility in the proportions/ingredients so if there is something you hate, leave it out or use less of it, and if there's something you love, add more. I have made it with two cans of beans (kidney & garbanzo) instead of three, and with olive tapenade instead of olives and oil, and it works. The essential components are beans (obviously), something olive, something tomato, and something artichoke, so feel free to substitute freely.
Note: This recipe is really, really healthy, but not what you could call low fat. The fat is all heart-healthy olive oil, which raises you good cholesterol, and studies suggest can help you burn abdominal fat, but be cautious of the calorie count if that concerns you. The beans of course are very healthy, full of iron & other nutrients, and especially fiber, both soluble & insoluble, which fills you up and keeps you full, and they also provide protein. Artichokes provide vitamins & minerals, and tomatoes are chock full of powerful antioxidants. Use organic ingredients where you can. You can also toss this salad with whole-grain pasta for a complete protein dish for vegetarians or vegans.

Ingredients:
1 cans red kidney beans
1 can mix salad (no sauce, just the beans)
1 cans chick peas or garbanzo beans
1 can artichoke hearts OR quarters
Sundried tomatoes
You favorite olives and/or olive tapenade
Capers (optional)
Handful fresh cherry or grape tomatoes (optional)
Garlic in your favorite form (optional)
Dried pepper flakes (optional)
Salt
Olive oil
Diced red bell pepper (optional)
1/2 red onion (optional, or use another kind of onion)

To make: Put the beans in a colander and rinse & drain them. Drain thoroughly.
While the beans are draining, chop other ingredients. Artichokes & sundried tomatoes should be coarsely chopped, onions finely chopped, red pepper can be chopped finely or sliced thinly, whatever your preference. Olives can be chopped or added whole, if using. Cherry/grape tomatoes may be added whole or halved/quartered.

Assemble beans & chopped veggies in a large bowl. Toss in olive oil or olive tapenade to coat, and season to taste with garlic, salt, dried pepper flakes, and any other herbs you think fit (basil & oregano might work well). Garnish with a few extra olives or tomatoes as appropriate and let marinate at room temperature for a couple hours or overnight covered in the fridge to let flavors blend.

Enjoy! Makes quite a bit, I brought it to a weekend campout and shared with a whole bunch of people with no problem.

Green Smoothies
They look odd, but are packed full of fruity vegetably goodness. I often make these for breakfast and steam the greens (I usually use a couple kale leaves) by putting them in a mug and with some of the water I boiled for tea, then covering the mug and letting it sit while I get everything else ready to go. You can use raw greens, but steaming frees up some of the iron to make it easier to absorb, and makes the greens blend better.
If you like the idea but can't wrap your head around the idea of putting greens in a smoothie, start with a tiny bit and see what you is comfortable working up to. You don't really taste them over the fruits; you just have to get over the green color.
These are ridiculously full of vitamins, minerals & antioxidants. I like to add some flax seed or walnuts or pecans to get the 'good fats' to help with nutrient absorption, but your tastes may vary. 1 T of flax seeds or 2 T of nuts will do it - they have a lot of calories so don't go overboard, but the minerals and healthy fats in nuts make them worth the calories.

Ingredients
Some sort of green leafy vegetable. I recommend kale myself, I have used beat greens. Some people use spinach, lettuce, Swiss chard, etc., but I find lettuce doesn't work well and the others have too strong a flavor to be appetizing in a smoothie. Amount will vary, I usually use 1 or 2 large kale leaves but you may want to start with just a bit if you find the idea odd, and work up from there to where you're happy with the taste & texture.
1 frozen banana
Unsweetened orange juice or orange juice-based blend
1/2 mango, fresh or frozen, OR use an orange-mango blend
Other fruits you like. I usually leave it at this but I know some people add peaches, berries, applesauce, etc.
1-2 T flax seeds or sweet nuts like walnuts or pecans, for the healthy oils (optional)

Steam or blanch greens with small amount of boiling water, however you'd like. I pour boiling water from the kettle over mine after making tea; you might also put them in a pot on the stove, microwave briefly in a covered container with some water, and whatever you find quick & easy.
While greens are steaming, put ~1 cup juice in the blender, and chop other fruits into the blender. Add seeds/nuts if using.
Drain greens, rinse with cool water if needed. Place in blender.

Blend on high until smooth and homogenous. Add more juice if needed for blending.

By h.gething This one ticks lots of boxes. Healthy as turkey is low fat, quick for getting food on the table in a hurry and easy peasy.

500g turkey mince
1 cup water
1 cup rice
Turmeric - maybe 1/4 tsp.
1 small onion
Other optional veg like carrot, sweet corn, peas. Whatever you have lurking in the fridge
Seasoning

Chop and fry the onion
add the turkey and water and cook until the water has gone.
Meanwhile cook the cup of rice with the turmeric for color.
When rice is coked add to the turkey. Season with S and P for kiddiewinks or jazz up with Worcester sauce or something spicier if you prefer for adults. Chuck in your veg. Tada!!
Filling, healthy and quick tea is ready.

By Karmadi
Chickpea Chicken Salad

Ingredients
1 (15-ounce) can chickpeas, crushed with fork
1 cup romaine lettuce, finely chopped
1 white or 1/2 red onion, diced
1 (4-ounce) bunch basil, minced
1 roasted red bell pepper, diced
1/2 apple, diced
1/2 tomato, diced
1/4 green bell pepper, diced
1 green onion, diced
3 to 4 tablespoons plain apple sauce
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon yellow mustard

Directions:

1. In a bowl, combine chickpeas, lettuce, white onion, basil, red bell pepper, apple, tomato, bell pepper, and green onion; mix thoroughly.

2. Add the apple sauce, lemon juice, olive oil, and mustard; mix until everything is combined. If mixture is too dry, add more applesauce, lemon juice, or olive oil until it does. (It should stick together pretty well, like traditional chicken salad made with mayo.)
Source of recipe: I decided that i needed to use up a lot of things in my kitchen, and knew that chickpeas smelled chicken-y... and here we are.
This recipe is vegan, without any store bought "fake meats". It is also raw.

Makes: 4 to 5 hearty sandwiches, Preparation time: 10 minutes

Summer Dotee Swap

2011-07-04T14:35:00.000-07:00

This would have been in the mail, who knew that the main post office closes at 2p.

This Summer Dotee is going to Australia.

My Current Swaps

Coordinator: elidjellat

Number of Partners: 1

Tiny PinCushions

2011-07-04T14:04:00.001-07:00

These tiny pincushions are made with felt, cotton batting and a bottle cap.

I love the way these look and will probably make enough to fill a basket. The smallest undecorated on is made from the cap of a two liter soda bottle. The other are made with a Sobe Life water cap. the higher profile ones just have an extra layer of batting or two.

Back in the Creative Saddle

2011-07-04T13:36:00.000-07:00

Modified tampon case/wallet to become a stitching kit. it fits and Altoids sized tin in one size and a pair of crane embroidery scissors on the other. plus lot of room for needles and pins. I keep this on my desk do I can chat online and keep my ADHD fingers busy.

Another small wallet. made on impulse with bits and pieces of ribbon I found. I love this rose fabric. "Joann Fabric Exclusive" I wish thay would bring this one back with the brown background.

A rug mug.... seems silly and excessive. Well actually this is great since this summer is so hot and humid... keeping a cold drink by the computer would make a puddle. I think the Giant sized coaster works great not only to absorb all of the condensation but big enough to have a can of soda and a glass on. I guess people will place their snacks on it too. I don't need snacks until I can get back into to those size 5 jeans.

Dotee (pronounced Dottie)

2011-07-04T13:21:00.000-07:00

Wiki Defines Dotee: A dotee is a type of small handmade fabric doll ranging in size from 3-7 inches. They have a face, tail and hanger with no arms or legs. The tail and body of the doll may be decorated with various items like ribbons and beads. Dotee dolls were originally created by Dorothy Christian.

I think she is kinda cute although she is a bit of a block head.

I going a swapping group. Although I am not new to swapping, I am new to this group. So I need to build up my score card on this sight to get to swap with not only the big kids but also the better swaps. Rumor has it that the best swaps are closed invite only swaps. I understand this from being a soaper and been involved in some large swaps. It sounds bad, but there are 2 swaps, one with newbies to help them learn and actually see what some one can make and the friends, where you send something extra wowwy not holding anything back and getting a bunch of super great stuff that raises the bar even high than it was before.

So to get my feet wet I joined a few Dotee swaps and some post card swaps. I have another 10 that I am interested in joining. It should be fun. I love having this summer off.

rabbit one, rabbit 2 with sugar skull

2011-07-04T13:08:00.000-07:00

Rabbit one: this is the first one and the tester. For some reason I really like this rabbit design , I like it is very folk art.

The second rabbit with the felt black rabbit in in the center and the yo yos. I think this came out particularly nice, and I think I may save this one for a gifty.

Sugar skulls also fall under Mexican folk art. This one was a lot of fun to make although it was much more involved. This one made it into the kitchen use first.

Rx for Tea Towels

2011-07-04T12:52:00.000-07:00

This is the heart... next one I want to do an anatomical external anterior view.

The large colon, on the next one I would like to include the small intestine.

The Brain I like the best and it is on a very nice tight weave tea towel. I also love the color and think this one turned out the best.

I was on a roll... an the way I am, I need to make a lot... then when I grow tired I move on to the next project.

Tea Towels

2011-07-04T12:32:00.000-07:00

I started these tea towels before I started nursing school. I found them when I was cleaning out my sewing room. I still love the designs, and have 3 more to finish. I assume that there is a seventh one in this set and I would love to find that one too.

Mean Meatloaf

2011-01-05T20:26:00.000-08:00

Mean Meatloaf
adapted from Cook's Illustrated

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup) (I used Mozzarella)
1 tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about ½ cup)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves (I used 3/4 teaspoon dried thyme leaves)
1 teaspoon paprika
¼ cup tomato juice (I used fresh tomato juice I had in the freezer)
½ cup low-sodium chicken broth (I used my homemade chicken broth)
2 large eggs
½ teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
⅔ cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
¾ teaspoon table salt
½ teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck

Christmas Cookies 2010

2010-12-10T20:37:00.000-08:00

My list of Christmas cookies to bake. the best place where I could park these recipes until I get another printer cartridge. The refill it yourself didnt work

Swedish Christmas Cookies

Ingredients
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans
Directions
Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

The Only Chocolate Chip Cookie

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Tonya Allen's Chocolate Cheesecake Turtle Cookies

For the Cookie
2 cups all-purpose flour
5 tablespoons all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/2 cups unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
3 teaspoons pure vanilla extract
1/2 teaspoon table salt

Cheesecake Filling
8 ounces cream cheese (room temperature)
8 tablespoons confectioners' sugar

Topping
1 cup caramel candy (bits are best, but if you can't find them use 1 cup of the wrapped candies)
1 1/2 cups pecans (or any nut you prefer)
Change Measurements: US Metric

Directions:Prep Time: 1 1/4 hr
Total Time: 1 1/2 hrs
1 Sift the flour and cocoa together into a medium bowl. 2 Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. 3 Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more. 4 Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute. 5 Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes. 6 Position a rack in the center of the oven and heat the oven to 350°F. 7 Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. 8 Arrange them 2 inches apart on the lined sheets. 9 With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.). 10 Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes. 11 Gently redefine the indentations with the end of a wooden spoon. 12 Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks. 13 While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look. 14 When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill. 15 Bake for 5 more mintues in the oven to set it. 16 Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie. 17 Quickly top with chopped nuts and let cool. 18 Keep cool.

Crisco Chocolate Crinkle Cookies

1 1/4 cups firmly packed light brown sugar
1 cup Crisco All-Vegetable Shortening
1 teaspoon vanilla extract
2 cups All Purpose Flour
2 large eggs, lightly beaten
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup miniature semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar

PREPARATION DIRECTIONS:1.BEAT brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2.COMBINE flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3.HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4.BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

English " Hobnobish" Oat Cookie Biscuits

6 cups whole oats, crushed a little
2 cups all-purpose flour
2 cups brown sugar, packed
2 cups butter
1 1/2 teaspoons baking soda
1 teaspoon water
2 teaspoons salt (I prefer coarse sea salt)
2 to taste coarse sugar
Change Measurements: US Metric

Directions:Prep Time: 15 mins
Total Time: 30 mins
1 Preheat oven to 375°F. 2 Dissolve the baking soda in the water. 3 Combine the oats, flour, salt and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda. 4 Using a table spoon, scoop a spoonful and roll into a ball. Put balls onto cookie sheet lined with parchment paper. 5 Dip bottom of flat glass into coarse sugar and press cookie flat to ½?. 6 Bake at 375°F (190°C) for 12 to 15 minutes.

Spicy, Chewy Molasses Cookies
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1/2 cup butter, softened
1 cup sugar
1/4 cup molasses (not blackstrap)
2 tbsp honey
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp ground black pepper
1/2 teaspoon salt
1/2 cup candied ginger, diced
sugar, for rolling

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until fluffy. Beat in molasses, honey and egg until smooth.
In a medium bowl, whisk together flour, baking soda, spices and salt. Working by hand, or with a mixer on low speed, stir flour mixture into molasses mixture. Stir in chopped, candied ginger.
Roll dough into 1-inch balls and roll each ball in extra sugar (use plain sugar, coarse sugar, turbinado sugar, etc.) before placing on baking sheet.
Bake cookies for 10-12 minutes, until the edges are set but not browned.
Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes 3 – 3 1/2 dozen cookies

Gingerbread Men

2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp (freshly) ground nutmeg
pinch ground black pepper (optional)
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup molasses
1/4 cup coffee or water
1 tsp vanilla extract

In a medium bowl, sift together flour, salt, baking soda, nutmeg, ginger, cloves, cinnamon and black pepper, if using.
In a large bowl, cream together butter and sugar until smooth. Beat in molasses, water and vanilla, then gradually add in flour mixture until a smooth dough forms. Divide dough into two or three pieces (dough will be quite soft), cover with plastic wrap and refrigerate for at least 2 hours, until firm.

Preheat oven to 375F.
For softer cookies:
On a lightly floured surface, roll out dough to just under 1/4 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For crispier cookies:
On a lightly floured surface, roll out dough to just under 1/8 inch thickness. Use cookie cutters of your choice (2-3″ gingerbread men are ideal!) to cut dough. Place cookies on a parchment-lined baking sheet. Bake for 9-12 minutes, depending on size of cookie cutter. Cookies should be slightly firm to the touch at the edges and will be lightly browned. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When cool, decorate with lemon icing (recipe below).

Makes about 30-40 gingerbread men, depending on size of cookie cutters used and whether you make them thick or thin.

Lemon Icing
2 cups confectioners’ sugar
2-3 tbsp tsp lemon juice

In a small bowl combine powdered sugar and lemon juice. Substitute milk or cream plus 1 tsp lemon extract, if no fresh lemon juice is available. Add enough lemon juice to make the icing thick and pourable, but not runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.

Soft Cutout Cookies

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, very soft
1/2 cup buttermilk
1 egg
1 tsp vanilla extract
1/4 tsp almond extract

In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter. Beat in buttermilk, egg and extracts. With the mixer on low speed or by hand, add in the flour mixture, mixing until no flour remains.
Divide dough into two pieces. Wrap in plastic wrap and freeze for at least 2 hours.
Preheat oven to 375F.
Working with 1 piece of dough at a time, roll out to 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
Bake for 6-7 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown).
Cool completely on a wire rack before icing.
Makes 4-5 dozen, depending on cookie cutter size.

Simple Colored Icing
4 cups confectioners sugar, divided
2 tbsp milk or light cream per bowl
1/2 tsp vanilla extract per bowl
white, red, green and blue food coloring

Place 1 cup of sugar in each of 4 small bowls. Add 2 tbsp milk or light cream, 1/2 tsp vanilla and a few drops of your desired food color to each bowl. Mix thoroughly with a fork, until smooth and a good consistency: thin for filling in large spaces and thick for making clear lines. Add extra milk if necessary.
Scrape each color into a small zip-lock plastic bag.
Snip the corner of the bag to ice cookies.

No. 44

2010-12-05T17:54:00.001-08:00

Healthful Bars

2010-11-26T20:23:00.000-08:00

Alton B Healthy Bars
Ingredients:
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Directions
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

NO-BAKE OATMEAL HEALTH BARS
Ingredients:
1 1/2 c. quick oatmeal
1/2 c. honey
1/2 c. wheat germ
1/2 c. chunky peanut butter
1/2 c. ground peanut
Directions
Mix all ingredients thoroughly. Shape into long roll. Wrap in wax paper and refrigerate until hard.

BACK PACK HEALTH BARS
Ingredients:
2 c. quick rolled oats
2/3 c. shredded coconut
1/2 c. chopped peanuts
1/3 c. melted butter
2 tbsp. honey
1/2 c. raisins
1/3 c. brown sugar
1/4 c. flour
1 egg
1 tsp. vanilla
Directions
Mix all ingredients together lightly and press firmly into well greased 9 x 13 inch baking pan and bake at 350 degrees for 25 minutes. Cool. Cut into bars.

FRUIT AND VEGETABLE HEALTH BARS
Ingredients:
1 1/2 c. sugar
1 c. vegetable oil
1/3 c. honey
3 eggs, unbeaten
2 tsp. vanilla
2 1/2 c. unsifted flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 tsp. soda
1 tsp. salt
1/4 c. wheat germ
1 (8 oz.) can crushed pineapple and juice
1 c. grated zucchini, unpeeled
1/2 c. grated carrots, uncooked
1/2 c. seedless raisins
1 c. chopped nuts
1/4 c. milk
Directions
In large bowl combine sugar, oil, honey, eggs and vanilla. Beat 30 seconds. Add flour, baking powder, cinnamon, soda, salt and wheat germ, mixing well.
Stir in undrained pineapple. Blend in zucchini, carrots, raisins and nuts. Stir in milk. Spread into greased and floured 15x10x1-inch jelly roll pan. Bake at 350 degrees for 30-35 minutes or until done. Cool; cut into 48 bars and store in refrigerator.

CRAVING BARS
Ingredients:
This recipe is very flexible and no need to bake! Combine in a large greased bowl:

10-12 dry ingredients, usually & approx.
6 c. Triples cereal
2 c. oatmeal
1 c. sunflower seeds (usually not roasted or salted, sold in bulk at health food stores)
1 c. raisins
1 c. chocolate chips

The extra cup could be chopped nuts, coconut, wheat germ, Grapenuts cereal or anything else you may be craving (within some amount of reason).
Melt in a saucepan and stir often until smooth:

1 bag marshmallows
1/4 c. butter
1 lg. blob peanut butter (approx. 1/2 c.)
1/4 c. honey or molasses

Pour the melted ingredients into the bowl of dry ingredients and stir until well combined. The chocolate chips will melt some, but that's ok.
Now turn this into a greased jelly roll pan and spread it out slightly. Cover with a sheet of waxed paper and roll the bars out flat in the pan with a rolling pin. Lift the waxed paper off and cut into squares, I use a pizza cutter which is quick and easy.

Now cover again and let refrigerate to set. Then place in airtight containers or wrap up. These are great for picnics, travel, camping and of course those days we crave everything!

HEALTH BARS
Ingredients:
1 pkg. spice cake
1/4 c. wheat germ
1 c. molasses
1/4 c. orange juice
2 eggs
2 tbsp. salad oil
1 c. raisins
1 c. chopped nuts
Directions:
Blend well. Spread in well greased pan. Bake at 375 degrees for 25 to 30 minutes. Cool and cut into 2 1/2 inch bars.

Pork Green Chili

2010-11-23T21:39:00.001-08:00

Chili Verde

Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves
Directions
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Chili Verde II
Ingredients
3 lb. boneless pork roast (cut in 1 inch cubes) shopping list
1T. oil shopping list
1 cup onion shopping list
3 garlic cloves shopping list
2c. water shopping list
1qt. tomatoes shopping list
1 or 2 can chopped green chilies shopping list
2. cup cubed potatoes shopping list
1 T. cilantro shopping list
2 t. cumin shopping list
2t. oregano shopping list
1 t. salt shopping list
1 can pinto beans drained and rinsed shopping list
How to make it

Brown pork in soup kettle, saute onion and garlic.
Add remaining ingredients except beans.
Bring to boil and simmer covered for 45 minutes.
Add beans, simmer covered 30 min.

Thanksgiving 2010 Recipes: Carmalized Honey Pearl Onions

2010-11-14T23:32:00.000-08:00

Ingredients:
2 teaspoons olive oil
2 tablespoons butter
2 - 1 pound frozen pearl onions, thawed and patted dry
Coarse salt and ground pepper
handfull of fresh chopped parsley (or something fresh and green)
honey

Directions
Cook in oil butter mix, tossing occasionally, until beginning to brown, about 5 minutes.
Drizzle honey with sugar; season with salt and pepper. Add 2/3 cup water and parsley cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

Thanksgiving 2010 Recipes: Red Baked Mashed Potatoes

2010-11-14T23:04:00.000-08:00

Red Baked Mased Potatoes

Ingredients

bag whole New Potatoes (or Other Small Round Potatoes)
Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
bake (boil or nuke) potatoes until done and tender.

On a sheet pan, generously drizzle olive oil. Place new potatoes on the cookie sheet spaced evenly.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again intil 1/2" - 3/4" thickness. Brush the tops of each mashed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and season blend

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Serve with sour cream and freshly grated hard cheese

Thanksgiving 2010 Recipes: Scalloped Oysters

2010-11-14T22:51:00.000-08:00

Scalloped Oysters

2 cans of oysters
2 cups italian bread crumbs
1 cup half & half
1/2 stick butter

Mix breadcrumbs, half and half, 1 can of oyster liqour, and 1/2 stick of melted butter.
Layer mixture with oysters and bake @350° for 30 minin a buttered baking pan.

Blue Easter

2010-04-15T20:40:00.000-07:00

The boys in my fathers backyard playing a little golf.

Blue Eggs

The boys only wanted Blue eggs

Lots of blue eggs....

Cute Wrap Skirt Free Pattern

2010-04-15T19:41:00.001-07:00

http://craftzine.com/06/wrapskirt/

1 yard tulip shopping bags!

2010-01-18T19:20:00.000-08:00

one night at about 11 pm I had the need to make some shopping bags, and I only wanted to use one yard total for a lined bag. This design came to me.

The Tulip Bag

These can fold flat, they have a square bottom, and use one yard of fabric total. As you can see one can hold the industrial sized box of cheez-its and the double pack of buns from Sam's Club.

You can make these out of one yard of fabric, or recycle old men's shirts, sheets or just find fabric in the remnant bin,

Sprouts!

2010-01-18T18:57:00.000-08:00

I used to sprout a lot when I was single. I never could quite eat all of the lettuce before it went bad in my fridge. So sprouts seem like the perfect solution. I only needed to sprout what I needed and all ways had fresh greens for a sandwich.

Now with a family, sprouting is a great way to have fresh organic greens anytime. My favorite place is the sprout people. They have organic seeds and some fantastic blends. They also have a selection of sprouting containers, but I like the wide mouth jar and sprouting lid.

Little Vikings

2010-01-16T20:44:00.000-08:00

Ready for the Viking Festival

Finished Will's Viking tunic today. The body is made of a linen blend from JF that washes and is durable with lots of wear and washing. The yoke is made or rust ultra suade. Will had outgrown his other tunics and was ready to hand them down to little brother Henry. Henry tunic was made of the linen blend.

Had a week and a half off between semesters.... and I got out the sewing machine. I feel like I am rediscovering all the the things that I loved doing so much. Sewing on Sat morning. Midnight soaping.

Sweet & Spicy Pecans

2010-01-05T19:37:00.000-08:00

Ingredients
1/3 cup sugar
3/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice.
1 large egg white
2 teaspoons vegetable oil.
2 cups pecan halves.

Preparation
1. In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves.
2. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
3. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.

Petrena's Oreo truffles

2009-12-17T11:33:00.000-08:00

Oreo Truffles
8 oz. pkg. cream cheese (full fat version, please)
16 oz. Oreo cookies (I like the ones with the chocolate cream centers), crushed
12-16 oz. semi-sweet fine chocolate, chopped
1 T. shortening

Let your cream cheese get to room temp....either place in food processor, kitchen aid or bowl for your hand mixer...whip til broken up. Add half your crushed oreo cookies, mix up well.....add last half of cookies, mix well again. The mixture will begin to look like a solid chocolate color, this is what you want. Chill mixture til very firm (about 2 hours). Roll into 1" balls, chill again. Melt up your chocolate with a tablespoon of shortening for a more smooth coating. Dip chilled truffles into chocolate and rest on wax paper. Chill again. You may drizzle white chocolate or milk chocolate over the tops if you'd like. makes about 3 dozen truffles. They taste like chocolate covered chocolate cheesecake. yum...

The Turks are Coming!

2009-10-04T09:57:00.000-07:00

Domatesli Patlican
Eggplant Stew with Tomatoes

2 eggplants, washed and peeled
2 tomatoes, diced
1 ½ cups diced tomato in a can
1 big onion, chopped
1 tsp tomato paste (optional)
1 green pepper, chopped
3 tbsp olive oil1 tsp salt
¼ tsp black pepper
1/2 tsp basil (optional)
½ cup hot water

Cut the eggplants in cubes and place into a bowl covered with water. Leave for 15-20 minutes. Then rinse and drain.In a pot, sauté onions with olive oil. Then stir in tomato paste (optional) and peppers. Saute them over medium heat and then stir in eggplants. Saute for 3-4 minutes. Finally add salt, hot water, basil and tomatoes. Do not stir, just leave tomatoes on top and cover the lid. Cook for 20-25 minutes over low heat till eggplants are tender.Sprinkle black pepper on top and stir.
Serve Eggplant Stew with Tomatoes warm or cool, with yogurt or cacik as you like.

Sut Corbasi
Milk Soup

1 cup vermicelli
2 cups water
3 cups milk
1 tbsp salt to taste
1 tbsp butter
1 tsp Good Fresh Paprika

Boil 2 cups of water in a pot and add vermicelli. Cook for 8-10 minutes over medium heat till vermicelli is soft. Then add salt and milk. When it boils, simmer for 6-8 minutes, stirring occasionally.For garnish, place the butter in a small frying pan and melt over low-medium heat. When spitting starts, stir in paprika and a pinch of salt. Then pour on the soup and serve warm.

Cooking Eggplant for Babaganoush

Cut slits on med sized eggplant.
Bake @ 400ºF for 1 hour.
Place eggplant in plastic bag to wilt for 20 min.
Peel off skin and use flesh.

Gooseberry Jam

2009-07-10T15:50:00.000-07:00

Ingredients
1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)

Preparation method
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.

Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.

Red Currant Jelly

2009-07-10T15:41:00.000-07:00

Ingredients:
4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin

note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.

Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.

Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.

Makes 5 1/2-pint jars of jelly.

Quince Jelly

2009-07-10T15:06:00.000-07:00

Ingredients:
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels
on
1/4 cup lemon juice
Directions:
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.

Basic Pancakes

2009-06-14T08:34:00.000-07:00

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PS: I add dried blueberries instead of fresh or frozen. They dont bleed or get squishy. The kids seem to like them a lot better and can get a few in each bite.

Sugared Flowers

2009-05-29T14:32:00.000-07:00

Here is a really sweet way to finish truffles, cakes, cookies or cupcake. Find fresh edible violets, pansies, rose petals and mint or lemon balm leaves. Mix marangue power, and using a small brush, cover flower completely with a thin even coat. Dip in caster sugar and set aside on a plate to dry for 15 minutes.

Oil Cloth

2009-05-10T13:43:00.000-07:00

I have a house that is almost 100 yrs old. I also have the origional wood floors that are in great shape since they had been covered with carpeting or old OLD flooring. I also have 2 boys ages 5 & 2, so I would like the floors to be a bit protected at times. Oil cloth is relly $$$$ so being the Domestic Rebel, I should see if I could make some. I got this off ebay, and I will give it a go sometime after school is not so hectic.

What is REAL OILCLOTH - and what isn't?
Many of us remember walking into Grandma's kitchen while she was canning, and smelling an unmistakeable smell that came from the oilcloth she had tacked to her kitchen table to protect it. To me, it always smelled like heat. I associated it with humid August afternoons and steam from the canner. Oilcloth could be a utilitarian solid color, or it could be printed in stripes or plaids or florals - really a lovely variety of prints. It was durable, though with time it did get brittle. It was relatively waterproof and thus made an ideal picnic cloth or tablecloth for use in the kitchen. It could be used to make seats for lawn furniture. It was relatively inexpensive, frequently sold by the foot at the local hardware or five and dime.So what was that oilcloth, and where can we get it today?Oilcloth was woven natural fiber cloth, usually cotton duck/canvas or linen, that had been treated with a coating based on linseed oil. The fabric could be dyed or printed before treatment, or sometimes the color and design were added in the treatment process. It was a smelly process, but linseed is a natural byproduct of flax processing, not petroleum based, and thus it was not toxic in the way that modern plastics processing can be. Oilcloth also biodegraded in a landfill when its usefulness was over.Unfortunately, oilcloth went out of style by the late 1950s, and a new and "improved" version of waterproof table covering came along: The vinyl-covered flannelbacked tablecloth. And now, within the past few years, a PVC-coated woven cotton fabric is being marked as "real oilcloth," though I personally would not call it such, as it is made from polyvinyl chloride. True, it is on the old-fashioned cotton duck fabric, but PVC does not break down in a landfill like linseed products do. It has a slick plasticky feel to the touch rather than the slightly sticky oily feel of true oilcloth (or at least of used oilcloth). It is said to be more durable and long lasting than real oilcloth, but I think the jury is still out on that. Let's see how it holds up after 20 years.On the plus side, much of the modern "oilcloth" available is printed using some of the vintage designs, in many cases using the actual plates and rollers that were used for the vintage oilcloth, so that we have easily found reproductions of the colorful vintage designs - something people are looking for as they redecorate in vintage style. Most of this modern oilcloth is made in Mexico in 48" widths and has wonderfully bright pigments and vibrant designs that seem ready to leap off the fabric. They are lovely in their own right. But in my opinion - and I'm the one writing this review, so I get to say this - they should not be called "real oilcloth."I did find a source for real, honest-to-goodness oilcloth by the yard, but it's utilitarian, brown or very dark green, and is marketed to war reenactors. It is available from Hamilton Dry Goods (check their eBay store or their website). If you are looking for the pretty stuff that would look nice on your kitchen table, then I don't have an answer for you; sadly. I am still looking for a real source for real, non-PVC-but-still-beautiful oilcloth.But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.The short version of all this is: The modern fabrics being marketed as "real oilcloth" are no such thing. They are beautiful in their own right, but they should be called something else.

And I found this one too:

But wait! All is not lost. You can always make your own oilcloth. It's quite possible, you know, and kind of a fun experiment. Start with a piece of heavyweight cotton canvas. Pick one that already has a print that you enjoy, or you can tie-dye it with fabric dyes, or even stamp it with colored oil paints. Now you need to stretch it, just like you would an artist's canvas. You want it smooth and you want it to hold still. So staple it to a square wooden frame. Now you need to take linseed oil and a paintbrush. You are going to paint the cloth in long strokes, all over the "good" side. Set it aside. It will take a couple of days to dry. Give it a few more coats. If you don't already have a design on it, pause between coats and add some color using oil paints. Add more coats of linseed. After you have a nice thick coating built up and it is thoroughly dry, remove your oilcloth from the frame and trim the unpainted edges, or better yet, turn them under and glue them to make a smooth edge and use your new oilcloth as a floor cloth.You can also make an item out of canvas and then after the fact dip it in linseed oil and allow it to dry, repeating the process until the article is thoroughly coated. I learned this from the folk on eBay's Dolls Discussion Board. Many vintage doll shoes are made of oilcloth. If you can build the shoe from canvas or duck, you can then coat it and end up with a pretty authentic oilcloth doll shoe.

Willy Sings Tree Hugger

2009-04-23T18:44:00.000-07:00

Easter

2009-04-11T20:28:00.001-07:00

Royal Blue, Teal, No Taste Red, Kelly Green, Golden Yellow and Black made that great purple.

In a pint wide mouth canning jar
1/4 tsp gel (wilton's) food coloring
1 tablespoon of vinegar.
Add 3/4 full of boiling water.
.
Gently lower eggs in the cup. The longer you leave the eggs in the dye, the darker the colors will be. Once the egg reaches the desired color, remove from the cup with a spoon and pat dry with a paper towel.

One happy Kid!

Homemade Bisquick

2009-03-21T06:17:00.000-07:00

Note: I omit the shortening and sub fine sea salt for table salt and will sub castor sugar for regular sugar (it has a tendency to settle out because of the size)
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We

Ingredients
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening

Directions:

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.

Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.

Place the mix in a covered glass or plastic container and keep in a cool, dry place.

In warm weather the MIX should be refrigerated. Use within a month.

To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

Lime Pickle Made Easy

2009-03-14T19:46:00.000-07:00

8 cups of limes sliced them quartered
1 1/2 C chili powder
3 T Curry powder (I used Watkins)
1 cup of kosher salt
3 T Crystallized Ginger Minced
3 T Garlic Powder
1/4 C Lime Juice
1 C Olive Oil

Mix together and place in canning jars. You can either leave out on the counter for 2-4 weeks until the rines get soft

Or I guess it would be possible to "can it" as you would can pickles or other high salt foods.
I have not a clue on canning since I am the only person in my family that has ever actually canned anything. But if you are a canner, please leave a comment on how you would do it.
I will give it a try.

Buttermilk Pumpkin Bread

2009-02-14T13:18:00.000-08:00

I am baking these in loaf pans.... so then they became bread

Pumpkin Bread
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar

Special equipment: a 10-inch nonstick bundt pan (3 quart)
Preparation

Make cake:Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing:While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Cooks' note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.

That Lasagna

2009-02-07T12:05:00.001-08:00

I am sure this is the most unauthentic lasagna.... but bth my kids will eat it.
it also makes enough for days, and army or unexpected guests.

Ingredients:
2 boxes or no boil Lasagna noodles (it takes more than one box, but less than 2)
2 cans of hunts pasta sauce
1 jar of Alfredo sauce
1 -2lbs container of ricotta cheese
1/2 pound of sandwich pepperoni
3 cup package of shredded Mozzarella cheese
2 lbs of sweet Italian sausages
1 lb of fresh mozzarella cheese

My Lasagna pan fits 6 barilla no boil lasagna noodles perfectly and it is 3" deep

Cook sausages and cut in half.

The ricotta cheese layer
pour 1/2 can of pasta sauce on bottom
place 6 noodles on top
mix ricotta cheese and Alfredo sauce and spread over first noodle layer
place 6 more noodles over cheese layer

The pepperoni cheese layer
pour 1/2 can of sauce over noodles
spread 3 cups of shredded mozzarella cheese over sauce
cover with pepperoni
cover with noodles

The sausage and fresh mozzerella cheese layer
evenly place the sausage links on the noodles
cut the loaf of fresh mozzarella cheese into 1/4" slices and tuck between sausages
pour whole can over the top

cover and bake @ 350f for 1 hour
let sit 15-30 min and serve.

Lime or Lemon Pickle

2009-02-07T10:31:00.000-08:00

I remember buying jars of this at my local Arab grocery store. I can not remember the brand, but I loved it. I spoke to the owner once and she asked why didn't I make my own. Who knows, that was atleast 10 years ago. And why know. She said that you layer lemons and limes in a jar with salt and cheyenne pepper.... and maybe some olive oil. It was a while ago, so there could have been other things too.

I found this and it looks good.
But for me it is an all day thing with toasting the spices and then making it. I would also like a cannable recipe, so I can make a lot and open a new jar as needed. In my google search, I heard this is great with sweet peanut butter on bread. I usually ate this on bread or with some rice. I also spread this one bread dough then rolled it up for pinwheel bread.

Lemon/Lime Pickle
Ingredients:
3 cup lemon/lime pieces
1/2 cup salt
3/4 cup chili powder
1 t turmeric powder
2 t mustard seeds
1/2 t garlic
1/2 t fenugreek seeds
2 tea spns oil
1 T chopped green chilies
1 T ginger pieces

Cut the lemons or limes in 1/4" slices and half or quarter.
Heat 1 tea spn oil and fry mustard seeds, fenugreek seeds, garlic on a medium heat. Take care not to burn any of these. (mustard turns really bitter when it gets burnt, so be careful) . Take off heat and add turmeric powder. When it is cooled to room temperature, grind it to a smooth powder.

Store this in an airtight container. Leave it as it is for about 2 weeks. Then open the container and see if the pickle is fine. Then close the lid again and leave it for about 45 days. As the pickle gets ready, the lemon pieces get softer. This time largely depends on the kind of lemon/lime used.
To speed up the pickling time, some people boil the pieces and make the pickle. By boiling them, pickle gets ready within 4-5 days, but it does not usually have very long shelf life. Also, the Vitamin-C content in the lemon/lime gets lost. I personally prefer this slow pickling process where the pieces are not boiled.- While making the pickle, make sure all the vessels, spoons, grinder/mixer are very dry. Even a small drop of water makes this pickle spoil soon. Even while serving the pickle, make sure the spoon you put in this container is very dry. Better yet, transfer small quantity in a smaller container which can be used to serve.- As I mentioned earlier, the spices should NOT get burnt while frying. While making my last batch, I accidentally burnt some of the spices and the pickle became very bitter and I had hard time to finish it off.- Any pickle should taste salty when it is prepared. The salt gets absorbed by the pieces as time passes. If it tastes just perfect when the pickle is prepared, it gets spoiled soon.- Use limes or lemons that has lots of juice.

Recipes on this whim...

2009-02-07T10:19:00.000-08:00

I am always looking for good recipes...
On the top of my list this whim....

Lime/Lemon Pickle
Dry Spice Blends always
Savory Pies
Floral Jelly Recipes: Honeysuckle, Rose or Lavender
Flavor Honey

Who knows what tomorrows whim may be....

Seeds for the Garden

2009-02-05T16:17:00.000-08:00

Oh how I love my odd little garden filled with heirlooms and things you cannot find at the stores or markets in central Ohio. I cut & paste the list from my receipts and left the prices. That is the first thing I would want to know and to look at the pictures. This year I am going to try to be good about saving seeds.

Seeds for 2009

Territorial Seed Company
French Nicoise Blend - 4 grams $4.35
Super Gourmet Blend Lettuce - 4 grams $3.60
Tangy Mesclun Blend - 4 grams $4.45
Wild Garden Lettuce Mix Organic - 3 grams Organic $5.25

Tomato Bob
Siberian (20-25 Seeds)$2.95 USD
Black Cherry (20-25 Seeds)$2.95 USD
Noir de Crimme (20-25 Seeds)$2.95 USD
Green Grape (20-25 Seeds)$2.95 USD
Hartman's Yellow Gooseberry (20-25 Seeds)$2.95 USD
Spoon (20-25 Seeds)$2.95 USD
Rutgers (20-25 Seeds)$2.95 USD
Cucumber, Boston Pickling (40 Seeds)$0.25 USD
Lettuce, Leaf - Black Seeded Simpson (100 Seeds)$0.25 USD
Radish, French Breakfast (150 Seeds)$0.25 USD
Aunt Ruby's German Green (20-25 Seeds)$2.95 USD
Caspian Pink (20-25 Seeds)$2.95 USD

I like to plant a lot of lettuce. It is one of the best veggies that takes little to no effort when you are busy. I like to toss some herbs in with the greens for extra flavor. My favorites are arugula and dill, Basil is nice and so are chives.
If you stop by while the arugula needs thinning or getting ready for a replant.... Bill plants so much we will stick a bag in your car. I have tossed a trash can full of it out.

I heard that arugula pesto is good, but I also like it on sandwiches.

NPR Cranberry Relish

2008-12-24T10:05:00.000-08:00

Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")

Creamy Pumpkin Soup

2008-10-03T16:45:00.000-07:00

The origional recipe off of All recipe.com or what they did.....
INGREDIENTS
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:

DIRECTIONS
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion

when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)

Caldo Verde or Portuguese Kale & Potato Soup

2008-10-03T16:39:00.000-07:00

by John VillaPico, NYCRecipe adapted by Irene SaxServes 6 to 8

Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.

Ingredients
1/4 cup olive oil
1 large Spanish/yellow onion, diced
2 cloves garlic, thinly sliced
18 ounces sausage (unless you can find chourico), diced
5 lbs peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne

Salt and pepper to taste

Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

I have chickenpox

2008-09-23T22:17:00.000-07:00

Chickenpox is believed to have been first described (discovered) by Giovanni Filippo during the 1500s in Italy. In the 1600s, an English physician named Richard Morton gave the name chickenpox to what he thought was a milder form of smallpox. It is believed that in the 1700s, William Heberden (another English physician), was the first physician to prove that chickenpox was actually different from smallpox.

going on....

2008-09-23T00:14:00.000-07:00

First off those strange hot winds were Hurricane Ike! I live in Ohio, and not on our beautiful gulf coast. We lost a total of 20 shingles on our roof, there were many fallen trees and big ones too. And 4 days of no power..... I think I will stick with snow storms for the future.

Then I last Saturday broke out with the chicken pox of all strange things. I have to say, this really is bad and not fun. It should remain a childhood illness... because the details are truely grosser then gross.

I am going to try to infect my children, although they have both had the shot. I will be the Pox Party Planner. Bring Back the Pox Party!

Italian Wedding Soup

2008-09-22T23:34:00.000-07:00

I am going to start to blog all of my cooking so I will be easily able to keep track of all changes I make in one easy spot.

6 Chicken leg quarters
3 quarts water
1 recipe starters bag carrots, onions and celery
2 T knorr Chicken bouillon
Bring to boil

Remove Chicken (save for another meal ~chicken salad or the kids and Cats will eat it)

Scramble 2 eggs and whisk in broth

add 1/4 - 1/2 bag of Ancini de Pepe or other tiny pasta.
1 bag of frozen chopped spinach
1 bag of small turkey meatballs

Happy 5th Birthday Willy

2008-09-14T12:55:00.000-07:00

Today is Willy's 5th Birthday! We Will be going to Buca di Beppo for his birthday.

Today there has been very strange weather. It is hot, humid and very windy. Usually in Ohio when it is this windy, it means that the rain is coming and it usually drops 10-20 degrees and becomes almost chilly. But the wind is blowing so hard that the neighbors side door shattered, and car alarms are going off down the street. There has been no rain and the electricity has gone out 3 times. Oh and Bill has informed me that we have lost 3 shingles off our roof. Not bad because I watched the neighbor across the street loose about 12.

Moroccan Chicken and Rice

2008-09-13T19:32:00.000-07:00

6 skinless boneless chicken breast fillets
1 lemon , zest and juice
6 tbsp olive oil
4 T Moroccan spices mix
2 cups plain yogurt

slice chicken in 3 bite slices, place in large skillet with oil, lemon and Moroccan spice mix until chicken is cooked and tender. Add yogurt.

6 cups of cooked rice
1 bunch spring onions, chopped
1 lemon, zest and juice
small bunch flat leaf parsley , chopped

add 6 cups of cooked hot rice and toss with lemon juice, chopped parsley and spring onions.

Spice Blends Recipes

2008-09-13T16:48:00.000-07:00

I usually take an afternoon and make a few pints of our favorites.
Our personal favorites is the Herbes De Provence & Montreal Steak Seasoning
It is worth the time and all of the extra work, plus it is a real time saver and a busy night.

Moroccan Spice Blend
6 T minced garlic dried
4 T ground cumin
4 T ground ginger
4 T kolsher salt
4 T ground black pepper
2 T ground cinnamon
2 T ground coriander
2 T ground cayenne
2 T ground allspice
1 T ground cloves

Montreal Steak Seasoning
1/2 cup coarse salt
6 tablespoons black pepper
2 tablespoons dehydrated onion
3 tablespoons dehydrated garlic
3 tablespoons crushed red pepper
2 tablespoons dried thyme
4 tablespoons dried rosemary
3 tablespoons dried fennel

Mix together and store in a shaker.

Garam Masala
25 green cardamom pods
1/2 cup whole black peppercorn
1/3 cup cumin seed
1/4 cup coriander seed
3 cinnamon sticks
12 whole cloves
1 tablespoon tumeric powder
1 teaspoon ginger powder
4 dried red chili pods-or to taste

Dry roast all whole spices (do not put in powders) in a large, dry skillet in a well-ventilated area. They should be toasty, but not black and burned in places. Set aside and let cool. Add powdered spices. Grind in a spice grinder, and store in a tightly covered glass jar till needed.

Note: If cinnamon sticks are hard for your grinder to pulverize, use 1/2 teaspoon good quality cinnamon powder, or start off with the small chips they sell for the teeny plastic grinders used for coffee.

Curry Powder-Punjab
1/4 cup coriander seeds
1 tbsp anise seed -- whole
1 tbsp cumin -- whole
1 tbsp black mustard -- whole
1 tsp fenugreek -- whole
1 tbsp black pepper -- whole
1 tbsp cardamom pods
a piece of cinnamon 2 dried red chilis
2 tbsp ground ginger 2 tbsp ground turmeric
1 tbsp cardamom pods

Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months.

You can add or subtract chili peppers or cayenne pepper to achieve the desired level of "heat".

Curry Powder-Hyderabad
20 Green cardamon pods
2 Cinnamon sticks - broken into pieces
5 Bay leaves
1/2 t Cloves
1/4 t Grated nutmeg
2 tb Aniseed
1 t Black peppercorns
5 Dried red chilies
10 Dried curry leaves
6 tb Coriander seeds
3 tb Cumin seeds
3 tb Turmeric
1 tb Fenugreek seeds
2 tb Black mustard seeds

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder.

Store in an airtight container for up to 6 months.

Ethiopian Herb Mix (berbere)

2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 t Whole black peppercorns
1/4 t Whole allspice
1 t Fenugreek seeds
1/2 t Whole coriander seeds
10 sm Dried red chilies
1/2 t Grated ginger
1/4 t Turmeric
1 t Salt
2 1/2 tb Sweet Hungarian paprika
1/8 t Cinnamon
1/8 t Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.

Emeril's Creole Seasoning
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Combine all ingredients thoroughly.

Five-spice Powder
2 Tablespoons whole black peppercorns
36 Cloves/
Whole Cinnamon Sticks/12 Inches Total
2 Tablespoons fennel seed
12 Star Anise/Whole Put spices together into a blender and pulverize into a powder.

Store in a cool place in an air-tight container.

Herbes De Provence
3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 t Dried rosemary -- crumbled
1/2 t Crushed sage
1/2 t Fennel seeds
1/2 t. Lavender buds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.*

How do I look?

2008-09-12T21:42:00.000-07:00

News and updates

2008-09-05T22:15:00.000-07:00

1. I will be going to nursing school this fall.
2. Botanical Bath hase been invited to list on Amazon.com
3. Willy turns 5 next weekend! We will be going to Bucca di Beppo for dinner.
4. We will not be doing RenFaire this year.
5. I quit smoking in April.... and still have not smoked
6. I still buy fabric, although I still have not sewed this year
7. I signed up for 2 swaps off the dish
8. My favorite snack is olives and artichoke hearts
9.

In my cowboy boots

2008-09-05T22:13:00.000-07:00

So many boots, So little time.

Shoes and Boots....

2008-03-07T13:11:00.001-08:00

Dansko Fyodora
I finally got a pair of winter boots. I had to think of the last time I actually owned a pair of boots.... I think it was grade school. I remember I wouldnt wear them in Jr High or High school because, well they were un cool and who wants to schleap shoes in your bag. But I couldnt care less about uncool.... I want warm dry feet.

LaGrange Full Quill Ostrich
I really wanted the light green and blue.... but they were all out of my size. So I think pink is a great color too! These took about 2 wears to become comfortable. But I can see wearing these everyday. After lurking on a Bootmakers forum, knowing what to look for.... these rank 4 stars. They only lost a star because of the crepe sole.

Lucchese L4571
I got these Lucchese pointy toe boots. These boots are $$$ but they really are that much nicer and better made than the other boots. You get what you pay for. No I have my eye out on about 3 more pairs of boots.

Dansko Diana..... Very sweet and very comfortable low heel.

More shoes

2008-02-11T18:54:00.000-08:00

These look cute and comfortable. I dont know why, but I wanted a pair of Dansko MaryJane Shoes. I liked these the best.

I thought these boots were nice and simple, but not too plain

I am on this shoe buying binge

I want cowboy boots

2008-02-09T20:32:00.000-08:00

I am going to get a pair of cowboy boots....

But which ones do I pick? I know I want a pair of Lucchese.... but fun, fancy or traditional? I can only afford one pair of these.
A B
C D
E

I got tagged

2008-02-09T19:18:00.000-08:00

So, here are the rules......if you decide to play with me. Once you are tagged, link back to the person who tagged you. Post the rules on your blog. Post 7 random or weird facts about yourself on your blog. Tag 7 people and link to them. Comment on their blog to let them know they have been tagged.

This is hard.... I have no idea what people dont know about me

1. I just got accepted into mortuary science school. For the past 10ish years, I have wanted to be an undertaker.

2. I'm a Zeta Tau Alpha

3. I love braunschweiger and nova lox!

I need to think about the rest of these.

On the road to nowhere

2008-02-09T18:56:00.000-08:00

OK, I have gotten about 6" of very bad knitting done on the machine. Bad loopy edges, and more than a few Jams. I know I am doing something very very wrong and I am sure it is something stupid.

On the other hand I have been shopping like a women possesed

And I am looking for a few more. I love Danskos... and even better you can get them on Zappos.com or at the DanskoOutlet.com. And I love Nordstroms.

I purchased both of my boys violins.... and since I can not find my cute pink digital camera, I purchased another one. I suck!

I also think I need a pair of Cowboy boots. But I am taking yoga twice a week and I made 5 batches of soap.

The Books

2008-01-05T22:02:00.000-08:00

They have arrived and I still havent a clue.

I will be going up to Wadsworth then to Strongsville to attend a machine knitters club meeting. I can not wait. The women sound really great, and are willing to share their Passap know how with me. They said that they already have projects for me to start with "the Lovely Afghan". I guess this one is everyones first project.

I have also joined Meet ups and hope that a yarn shop will sponser a machine knitting meet up group meeting.

Dinner tonight: Nova Smoked Salmon with cream cheese on everything bagels.

Passap Books

2008-01-02T11:11:00.000-08:00

I am not sure how old my machine is, or what was the last year it was made... but Tracking down books is the newest adventure.

Today I ordered Passap Paramedic and the Passap Knitting Machine Textbook for the E-6000. I had to order these from 2 different yarn shops. They both were unavailable though Amazon.com.

This is already getting expensive and I havent even purchased any yarn for myself that I like.
I am going to need to borrow a VCR too.

Passap E6000

2008-01-01T13:20:00.000-08:00

Happy New Year, and now I have time to play with my "new to me" Passap E6000

Hopefully this is going to become my Passap Diary. Well until I figure this out..... and master it. Oh and I do have my eye on a Gearhart sock knitting machine and an embriodery machine too. Then who knows what way the creative wind will take me. This has been a year of big gifts for myself.... most of them were the right place at the right time... like the kiln, serger and a consew.

Goal: to knit Norwegian sweaters for my family and myself.... and knit fairs isle socks too.

Background: I purchased this off of craigslist for with lots of attachments, Hague linker, 1000's of pattern books and a hundred cones of yarn, various un natural fibers in colors that I would never wear. It is ok, I need a lot of yarn to practice with before I buy beautiful pricey, natural fibers in earthy colors. The niece Rita of the very elderly woman Martha sold it all to me because I was going to use it myself, and not eBay it off. The elderly woman Martha is now in a nursing home, although she lived 2 blocks from my father. Was it being at the right place at the right time, or was it meant to be? Rita feels that it was meant to be.

Day 1: Found the VCR tapes for the machine, and dug out the VCR Player. Hooked it up and it is not working. The tracking is off and the picture looks like scrambled porn. Called Jamie (can fix anything electronic)... he said that it needs to be cleaned. This has not been used in years.

So I will continue to clean the passap with a can of air until I know better. I have 3 bottles of oil for it, in LDPE bottles with yorker caps, ready to go. Now I sit and wonder what is on the video and if I can get one that has been converted to DVD.

I feel like a kid on Christmas morning with a new toy, but no one thought to get batteries.

Cherry Cherry Apron

2007-09-13T21:52:00.000-07:00

From BlueWren

2007-09-13T21:09:00.001-07:00

From Cindy Lee

2007-09-13T21:06:00.000-07:00

Jousting Knights

2007-09-13T01:02:00.000-07:00

Tea Party For Robin

2007-09-13T00:47:00.000-07:00

Skull Diggery!

2007-09-13T00:44:00.000-07:00

Sweetness Apron

2007-09-13T00:36:00.000-07:00

Top knot Henry

2007-09-10T22:48:00.000-07:00

From Nut4Fabric

2007-09-04T19:41:00.000-07:00

These are so nice I am almost afraid to use them.....
Naw I love them!

From Hideaway Farmgirl

2007-09-04T19:38:00.000-07:00

Now I have no excuse using paper towels as napkins!

No frills Frilly Apron

2007-09-04T19:28:00.001-07:00

Not so soap Swap

2007-09-04T19:19:00.000-07:00

I drew Diane's name.... knowing she would peek and know it was for her, I had to be extra sneaky.

The Pictures that Diane and Huge took.

From Jen

2007-09-04T19:16:00.000-07:00

The not so soap secret pal swap Jen Smith of Old Mill Fragrance drew my name.

I was floored when I got this beautiful felted handbag! I just love it.

RenFaire Week 1 2007

2007-09-04T19:08:00.000-07:00

From Jess

2007-09-04T19:06:00.000-07:00

Peanuts first day of school!

2007-09-04T19:03:00.001-07:00

Fabric Ho Wars

2007-09-04T18:51:00.000-07:00

Picnic Apron

2007-08-25T21:56:00.000-07:00

Cute Blue Roses

2007-08-25T21:53:00.000-07:00

Hairy Henry

2007-08-25T21:36:00.000-07:00

Material Girl

2007-08-22T22:01:00.000-07:00

Living in a material world

And I am a material girl

You know that we are living in a material world

And I am a material girl

Auction Action $40.50

2007-08-21T20:59:00.000-07:00

Singer No 99
Like I need another sewing machine. But I just had to have this one too.

Tea cups and plates... I already broke one! I wouldn't mind having a collection of these.

Just a little of the sewing stuff... Very Little! But I will need to go through and sort the rest. There was a little chest of 4 drawers. Each drawer was packed with sewing patterns and notions. Lots of bias tape, hemming lace and other things... a nice pair of Weiss pinking shears, and another very nice pair of dress maker shears. A full box of Tailors chalk... All the different colors. A box of attachments and the original Singer No. 99 manual.

About 40ish different patterns. I want to keep 3. I am sure I will find a good home for these. Alot of them look like they are from the 60's & 70's.

In one of the drawers were these unfinished embroidery pieces in linen. I may change out the lace, but I like them.

These collector plates were a steal at $1 each. I really only wanted the Limoges one. How horrible would it be if I gave out Christmas cookies on the rest?

I got all of these sun catchers and a whole lot more for a buck. I am going to hang these in the sun room. The rest are in a box. I was going to give them to my neighbor. Her girls destroy everything. I don't care, I am keeping the good ones.

Just a few of the little pretties I got. Oddly enough I dont collect things like this. But I think these make great add-ons for soap gifts and what-ever-else. I have a box ful at this point. Now I need to find some one who would like this as a RAK.

I thought these irons were cool. Too cool to pass up, although I probably will not keep them. The third one is the smallest, but it feels like it weighs about 7 lbs. I may keep that one.

Oh, I will get around to posting the rest of the stuff. There is so much that I am not going to keep and donate to the church across the street for their sales. I have 2 full boxes of books... they came with the lot of Irons. There is so much other stuff, but when the lot cost $1 and I want a very nice pair of dress maker shears. you end up with a lot of extra things that you didnt want.

Bill is pretty excited that I like going to auctions with him. Well I only like going if there are sewing goodies or items I am interested in... like a kiln. And that is about it. It is crazy, one woman was a bit cheesed since she was bidding on all of the same stuff I was. She got a box of used dishtowels and aprons for way too much IMHO.... and a number of other stuff. I think she is selling this stuff on ebay as retro stuff. But I am sure that there will be many more auctions to come. But where am I going to put all of these sewing machines.

Our Lady of Guadalupe goes Shopping!

2007-08-20T23:38:00.000-07:00

The Picnic Apron started

2007-08-20T02:10:00.000-07:00

More to finish tomorrow!

The Kitchen Apron

2007-08-20T00:25:00.001-07:00

Need to get some more pink bias tape... then this will be Fini too!

Apples & Pears Apron

2007-08-20T00:23:00.000-07:00

Willy & Henry

2007-08-17T20:20:00.000-07:00

I was typing in some invoices, and I heard Henry's Happy baby giggles. I turn around to Willy holding Henry upside down by one ankle. Henry was loving this attention from his older brother. I yelled stunned, Willy, you must be nice, Henry is just a little baby. Willy then plopped him down on the blanket. Then picked him up and chucked him on the sofa. I hope this is not a preview of what is going to come.
Willy is small for his age at 34 ish lbs and will be 4 yrs old next month. Henry is about 16 lbs and is almost 6 mos old.

My Hood

2007-08-17T14:32:00.000-07:00

The across the street neighbors after the thunder storm..

The next door neighbors house after a kitten storm.

Little Chef Apron

2007-08-15T21:37:00.001-07:00

Hey, Cupcake! Apron

2007-08-15T21:36:00.001-07:00

Clothespin Apron

2007-08-15T21:31:00.000-07:00

From Sheryl-lyn

2007-08-13T22:07:00.001-07:00

These are just so beautiful! I can not wait until the kitchen is finished.

Those mini aprons make me feel so loved!