Sew we Gathered!

 We had our Sew we gather meet on Sunday! What fun!

What food! I made a batch of Southwestern Egg-rolls by Valerie Bertinelli. OMG, they were a hit! The egg rolls below are uncooked and once they were cooked, everyone wanted to try them ... totally forgot to take a picture. The homemade salsa was amazing too!

You can find the recipe Southwestern Egg-Rolls with Salsa Dipping Sauce here.

The Shoppe Troll likes to use us as guinea pigs and tries new cheesecake recipes on us. This time she made a Cinnamon bun cheese cake. 

Took one for the team and lived to tell about it! lol OMG, it was delish!

As I mentioned in an earlier post, we are working with Kim Diehl's new book Simple Whatnots II

Our first project was Hickory Dickory ... Here is my version:

I love how it turned out ... I'm a scrappy kind of gal!

We've already picked out next project ... Double Dutch Star. Our next meet is in September! Plenty of time to work on it!

Thank for stopping by. Catch you all later!

We're back in action ....

 Now that most of my friends feel a certain level of comfort being together in a closed area, we have resumed our ...

I think it's safe to say that most of us have had our life on hold during the pandemic. I certainly have ... I feel I've done more sitting on the couch during that time than I have in my whole life! lol

To get motivated and accountable ... OK, to get us out of a creative slum, we decided that we would work on projects from Kim Diehl's newest book Simple Whatnots II.

Our first project is Hickory Dickory. The quilt measures 18.5" x 22.5" ... I've been busy cutting/trimming away ... 

Such small pieces ... but oh so worth it. I love small quilts, don't you?

In the meantime, I decided that I wanted to enjoy my back porch more this summer. The issue was the sun, my porch is fully exposed and it faces west. Not against the sun ... Love the sun, but shade is such a beautiful thing.

I'm enjoying my new parasol. I can sit out in the middle of the day without getting fried. Such a beautiful thing! lol

AND ... my quilting groove is back on .... stay tune ... I'm back in business!

Catch you all later! Cheers!

Cooking ... a new passion!

I've always enjoyed cooking. In my late teens I was baking bread from scratch. I love to eat too! ... Good foods that it ... Not that I don't enjoy the occasional junk food, it's just that I would much prefer to eat at a nice restaurant rather than fast food.

I do love eggs but am not a hard boil egg kind of gal. I thought I would turn my love of eggs into mini frittatas. 

The recipe - Frittatas

6 eggs

1/2 teaspoon Himalayan or sea salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup of cooked corn (I use frozen organic corn) 

1 cup of shredded cheddar cheese 

3 slices of crumbled bacon cooked (I use Organic humanely raised fruit smoked North Country bacon)

Preheat the oven at 350F

Butter your pan. Place the cheese, corn & bacon in the container of your choice. I use ceramic cupcake molds. 

Mix the first four (4) ingredients together. If you want a little heat, add a couple of drops of hot sauce.

Using a gravy ladle, pour the egg mixtures into your prepared cups. I fill the cups half way and mix the ingredients with the eggs.

I then pour the rest of the egg mixture into the cup and Bake at 350F for 20 to 25 minutes ... Voila!

Enjoy them warm or save them for later. They are great at room temperature. I grab a couple for lunch. You can also substitute the corn for what ever vegetable you prefer. I have done them with broccoli and also a batch with asparagus. Yummy!

Because I don't eat bacon much (as a matter of fact I only use it when called for in a recipe).. I freeze it as individual slices in a large ziplock bag. I use freeze paper (as a quilter I have tons of it) and place the strips layered between freezer paper. Works great, I just pull the number of slices I need. They thaw in no time.

Hope you enjoy this recipe. It's so easy and versitile.

Catch you all later! Bon Appetite!

It's past getting old ....

 My brother posted this picture on my facebook wall that I thought pretty much described my present Covid life. lol

I haven't been up to much. Still plugging away at those hexe. 

I am running out of documentaries to watch/listen. lol I guess I'l just have to re-watch my favourites. I'm sure I've missed lots of important information! lol

Hope all is well with you. Thanks for stopping by! Catch you all later! Cheers!

Almond Cookies ... A retirement treat!

 I recently made a batch of Almond Cookies for a colleague retiring from my present work place. She loves Almond Cookies and I thought I'd bake a batch just for her. They were a hit!

Almond Cookies - The Ingredients

2 sticks unsalted butter room temperature

1/2 cup powdered sugar

1/2 teaspoon sea salt

1 teaspoon Vanilla extract

1 teaspoon Almond extract

2 cups unbleached flour (I use King Arthur Flour)

1 cup almond flour

Sugar coating

1/2 cup powdered sugar sifted

1/2 teaspoon cinnamon

Pre-heat the oven 350F. Combine butter, sugar, extract and salt and beat till light/fluffy. Slowly add the flour. After a bit the dough should come together. 

I use the orange Zeroll Universal EZ disher scoop, (purchased mine from King Arthur) which is a a bit larger than a teaspoon. I turn all of my dough into little balls.

I will then roll the ball into a log.

Turn the logs into crescent shapes and flatten them out. Of course you can shape them as you wish.

They are not perfect but once coated with the powdered sugar, no one will notice ;) ... I think! lol 

VERY IMPORTANT: Refrigerate the shaped cookies for at least 30 minutes prior to baking. This will help prevent spreading during baking.

BAKE at 350F for approximately 11 minutes.

Cool on a wire rack. Once cooled coat them with the powdered sugar.

Enjoy!