As promised, here are most of the raffle quilts that will be raffled off at our quilt show on Saturday, March 7th - with all monies raised going to American Hero Quilts. It's not too late to buy yourself some raffle tickets!!! Send me a check made out to American Hero Quilts and I'll write your name on the tickets and put them on the quilt you want to win!!! A couple of these quilts are not quite finished - they still need the binding - but come Saturday they will be done and ready for your tickets!
The quilt pictured on the left is an antique quilt that is generously being donated by Helen Knopf. Helen didn't have much information on this quilt - but as you can see, it is beautiful! It will be one of our silent auction items. The quilt above on the right is also being donated by Helen - she made this adorable quilt herself - it is more wonderful in person - trust me!
Stephanie and I made the red and white child's quilt on the left - we had fun embroidering the blocks and Marsha put them together for us - didn't it turn out great? The quilt above on the right is being donated by Marsha Porter - it's an Aunt Gracie reproduction quilt - and it's fabulous - it's not huge but definitely big enough to wrap up in!
The quilt above on the left is being donated by Lori Johnson - truly an unforgettable person...(except when I forgot that Lori donated this quilt and not Marsha! So sorry Lori!) It's a darling child's quilt - perfect for a crib or a youth size bed. The quilt above on the right is being donated by Terry Tamaki - it's a wonderful wall hanging that would look great on YOUR wall! C'mon, send me a check for some raffle tickets - you know you want to!
This is the Chinese Coins quilt that members of the Sammamish Sew Whats made - it still needs to be bound. Now just think about this - don't you need a red and white quilt?!? It's truly fabulous in person - and the qulting on it is amazing - Terry Tamaki did the quilting for us - and by the way, machine quilting is her business so if you need a top quilted and want her info then leave me a comment and I'll get it to you.
For raffle tickets, send a check to: American Hero Quilts c/o Nan Slaughter
704 - 228th Avenue NE, #183
Sammamish, WA 98074
Checks must be in my hot little hands by Friday, March 6th to be included in the raffles! So hurry!
I buy cookbooks all the time - it's a genetic weakness I suffer with - and this is my latest purchase. Sheila Lukins is the brilliance behind The Silver Palate Cookbooks and this is her latest (and greatest) book. I have already read this cover to cover - twice - and as much as it pains me, I am going to raffle this off at our quilt show...someone is going to be thrilled when they take this little beauty home! If you want a chance at winning this, come to the show and buy a raffle ticket...or send me your money (see the post below) and I'll fill out raffle tickets for you and put them where you want...I'm doing my best here to please you! So throw me a bone, will ya? I mean, send me your check! Make it out to American Hero Quilts - you'll have a chance to win this great book, or a quilt and you'll be helping an injured veteran recover at the same time!
Not the best shot of these but pictured above are TWO of the EIGHT quilts that will be raffled off at our quilt show on March 7th...the Red, white and blue quilt and the Aunt Gracie quilt...stinkin' cute!
The pillows pictured will be for sale, along with many, many other wonderful things....I'm tellin' you straight up, you do NOT want to miss this!! If you are within a 500 mile radius - which I consider driving distance - then you need to be at the Happy Valley Grange in Redmond, WA at 10:00 when the doors open on March 7th...truly you do! I'll be posting more pictures of the other raffle quilts as they get finished...the race is on now - so many quilts to bind - so little time!
If you simply can't come to our show and you want to buy raffle tickets - thereby helping American Hero Quilts, because every penny goes to them, I'd be happy to sell you some...they are $5 for 6 tickets and you can tell me which quilt you want me to put them on...I'd be happy to fill out your name and if you win I'll be sure to let you know...Or maybe you want to buy raffle tickets for the Featherweight Sewing Machine?!? Just let me know!!! Of course, you have to send me your money BEFORE March 7th...so what are you waiting for?!? Make your check out to American Hero Quilts (a tax deductible donation!!) and send it to me at:
"Plop-Plop, fizz-fizz, oh what a relief is it!" Is there anyone out there who is OLD enough to remember that? Alka-Seltzer's theme song from years ago...it's also the mister's theme song, especially after he eats ANYTHING that has more spice than water. I serve him Rolaids, Pepto-Bismol, or Alka-Seltzer right after his meal and before his dessert - just standard operating procedure. I don't think he needs it at all...but HE thinks he does! Weeny! This is a Tyler Florence recipe...now seriously girls, wouldn't you like to find Tyler with a red bow around his neck under your Christmas tree?!? I love everything that man makes - and this recipe is no exception. It's fork-tingling good...and, contrary to what the mister thought, it is NOT spicy - I'd give it a 2 on the spice meter - but a 10 for taste!
There are two steps to this recipe - well, two MAIN steps...the first is the Green Chile Salsa or Salsa Verde. Which, if you were short on time, you could buy but this is so much better than the bottled stuff and really it's not that hard and it takes about 10 minutes so give it a try. The second part of this recipe is the enchilada filling itself - and it would be perfectly fine for you to save some time by buying a deli-roasted chicken. So while it may look like it takes forever to make, I assure you, it does not!
I made these enchiladas for a youth activity at our church, I wasn't sure the kids would like them because they're not the traditional cheesey enchiladas they all order from Taco Bell ...but they ate every single one! I did leave some at home for our dinner or else they would have been eaten too!
Roasted Green Chile-Chicken Enchiladas - Adapted from Tyler Florence
3 poblano peppers (sometimes called Pasilla, they are not hot)
extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
leaves from 1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper
12 large corn tortillas
1/2 lb. Monterey jack cheese, shredded or a combination of cheddar and Monterey Jack
Toppings: guacamole, sour cream, more salsa verde, optional
Make the salsa by putting the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt to taste, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (If you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core and dice them. (The peppers are not hot but the seeds are...make sure you wash your hands really well after touching them - and whatever you do, don't touch your face or your eyes!!! Aye-ChiWaaWaa!)
Heat about 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and the chopped peppers and cook until softened and carmelized, about 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan, the liquid will thicken. Fold in the chicken and cilantro and season well with salt and pepper.
To assemble: Preheat oven to 350 degrees. In a small frying pan, with a bit of butter or olive oil, quickly fry the tortillas for about 1 minute on each side, remove and set aside. Pour the salsa into a large baking dish. Dip a tortilla into the salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the most of the remaining tomatilla salsa over the top (reserve a bit for serving) and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the reserved salsa and with guacamole or sour cream. Serves 4, at 3 enchiladas a piece.
"The world is a tragedy for those who feel, but a comedy for those who think." ~ Horace Walpole
Before you turn your nose up (like the mister did) you should know that these biscuits are, to put it plainly, simply fabulous. They are great alone - with butter - ooh my! And they also pair nicely with all kinds of sweet or savory fillings, like sloppy joes...or think Thanksgiving and layer them with roasted turkey and cranberries...or hot mustard and chicken...or clotted cream and strawberry jam...you will be limited only by your imagination...this is a "keeper" recipe! LIke I said, the mister, yet again, was not impressed. What he didn't like was the little "kick" these biscuits offer...a little kick of Cayenne...I should have left it out for his sake but if anybody needs a KICK it's the mister!
When I return from a trip it usually takes me a day or two to get everything back to normal - and so it is...the mister spent some quality time with his good friend Jack last night then came home to change the channel about every 8 seconds until he landed on the History Channel where he found a program about the Vietnam war...so he took a stroll down memory lane and I took my sleeping pill. Yep, things are back to normal! So when I tell you the high spot of my evening was a sweet potato biscuit with sloppy joe (recipe is below) mix on top, well, I'm not just typing letters!
Sweet-Potato Biscuits - Adapted from Country Living Magazine, March 2009
1/2 cup unsalted butter
1 sweet potato (10 oz.), peeled and cubed
1 cup plus 2 tablespoons cold buttermilk
3 cups flour, sifted
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1 tablespoon sugar
1/4 teaspoon cayenne pepper (optional, unless you're married to a caveman too!)
Heat oven to 475 degrees. Cut the butter into small cubes and chill in the freezer for 15 minutes. Place the sweet potato in a microwave-proof dish with 3 tablespoons water, cover, and cook on high until very tender, 6 to 8 minutes. Mash and refrigerate to cool. Stir in the buttermilk. Stir the dry ingredients together in a large bowl. Cut in the butter using a pastry blender, or your fingers, until the mixture resembles a coarse meal, working quickly to avoid warming the butter. Stir in the sweet potato-buttermilk using a wooden spoon just until the dough begins to form. Turn out onto a lightly floured surface and knead 3 to 4 turns to combine. Pat the dough into a 7x10-inch rectangle and cut out biscuits using a 3-inch cutter (gather scraps together until all the dough has been used). Place 2 inches apart on a baking pan and bake on the top shelf of the oven 15 to 20 minutes. Transfer to a wire rack. Serve warm or at room temperature. Makes 12 biscuits.
The Aussie stopped by just as I started to make the Sloppy Joes so I didn't get any pictures - but you all know what Sloppy Joes look like, right? We were too busy sipping our Diet Cokes and catching up so I just forgot! I had doubled the batch of biscuits so when The Aussie left I loaded her up with some, gave her the recipe for the Sloppy Joes and she made this for her tribe for dinner. The next day she emailed to say,"Our sloppy joes last night were good and those scones were FABO - Cheers."
This really is a great Sloppy Joe recipe - and tens times better than MANWICH!
Sloppy Joes - Adapted From Country Living Magazine
2 lbs. lean ground beef
1 medium yellow onion, finely chopped
6 large cloves garlic, finely chopped
1 (6 oz.) can tomato paste
2 tablespoons chili powder
1 teaspoon dry hot mustard
1/2 teaspoon hot paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (14.5 oz.) can beef broth
1/3 cup ketchup
1/4 cup worcestershire sauce
8 sweet potato biscuits
Brown the meat in a large skillet over medium heat. Remove the meat and set aside, then drain all but 1 tablespoon of the fat. Add the onion and garlic, reduce heat to medium-low, and cook until the onion is soft, about 8 minutes. Add the tomato paste and cook, stirring constantly, for 2 more minutes. Stir in the chili powder, mustard, paprika, salt, and ginger and cook for 1 more minute. Add the broth, ketchup, Worcestershire sauce, and reserved meat. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 25 minutes. Serve with Sweet Potato Biscuits or over rice or with hamburger buns. Serves 8.
"Make kindness your daily modus operandi and change your world." ~ Annie Lennox
The boy was entertaining his girlfriend for Valentine's Day...he made her dinner, and since I wasn't around to help he did his best - which was pretty darn good! He did call a few times to ask for advice but really, he didn't need much help...he cooked live lobster and Rice-A-Roni...now is that a sweet meal or what?!? And he even set the table for her...notice the pliers? He couldn't find the shell crackers so he improvised!
That kid is a keeper - he said it was the best meal ever - probably because his girlfriend wasn't all that impressed with her lobster so he got to eat hers, too!
This is my new favorite dessert...it's incredibly easy, looks like something from a French Patisserie and tastes like it came from a 5 star restaurant...and I'm not just blowing smoke! If you like pears and caramel and pastry then you'll love this...and if you want to put a little ice cream along side I shall say nothing...they're your thighs.
Home sweet home...after being away for 2 weeks it IS so good to be home - and let me tell you, the mister MISSED me like nobody's bizness! He had no one to watch him change channels on the TV, no one to listen to him read aloud the sports section of the paper and no one to clean up after him...to put it mildly, he was more miserable than usual. To show his appreciation for having me back, he changed the sheets on the bed (!) and he washed the windows (!!) and he even vacummed the entire house(!!!) of course, he also left me a laundry room full of dirty clothes and a sink full of dirty pans but that was nothing compared to CLEAN WINDOWS! The man is full of surprises! So I rewarded him with this rustic French dessert...oui, oui..now listen up, this is SUPER EASY...there is no custard to make and curdle, there is no whipping or frothing or folding or glazing...so make this and impress the HECK out of everyone! On the Dang Meter this would get a 5...'cause it's dang, dang, dang, dang, DANG GOOD!
You will need a cast iron skillet to make this - that's the only caveat. (The first time I made this I used a cast iron skillet - the second time I used a non-stick skillet that was also ovenproof...the first tart was better, crispier and it cooked more evenly because of the way heat is conducted in a cast iron pan...so what I'm saying is you CAN use a non-stick skillet but it won't be as good!) You begin by cooking this on the stove top and finishing it in the oven - then you flip it upside down onto a plate and VOILA you have this beautiful carmelized pear tart on a crispy and light pastry crust...it's good warm or cold, too!
Pear Tart Tatin - Adapted from Everyday Food
1 sheet frozen puff pastry, thawed (2 sheets come in the 17.3 oz. package)
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons butter
2 to 3 firm, ripe Anjou or Bartlett pears, each peeled, halved, cored and cut into 6 wedges
Preheat oven to 375 degrees. On a lightly floured surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar and 2 tablespons of water. Cook over medium, without stirring until golden, about 10 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes more. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. remove plate, continue to bake until pastry is golden brown, about 12 minutes more. Let tart cool in skillet for 10 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serves 8.
"If you find it in your heart to care for somebody else, you will have succeeded." ~ Maya Angelou
I've got a ways to go before this is finished but I couldn't wait to show you how it's coming along. While I've been the dutiful Auntie to the "Little Darlings" I've kept myself from going insane with a few projects - and this is one of them. I started it a while back and just finished the embroidery on it last night. When I get home I'll sew on the borders and get it quilted - I will love wrapping up my blue-eyed Baby Boy Max in his new quilt.
"The idea that no one is perfect is a view most commonly held by people with no grandchildren." -- Doug Larson
I didn't think this would work or even taste good but the "little darlings" insisted that it was their favorite so I made it and for ONCE they were right! It's good, a double dang on the dang meter, and easy to make - everything just gets dumped into the pan and sent to the oven - I loved that!
I buy sunglasses every time I come to Utah because the sun shines every day here. Then I fly back to the Graywest and I stick my sunglasses someplace "safe" so IF the sun ever shines there I'll be able to find them - but a blue sky is a rarity in Seattle this time of year so the glasses get lost and forgotten...and then I'll find myself flying back to Utah WITHOUT sunglasses and having to buy a new pair!! I personally think all this sun is highly overrated...who can get anything done INSIDE when it's sunny outside?!? Give me the gray skies any day of the week - except Saturday - and I'm a happy gal.
Ham and Hashbrown Breakfast Casserole - Adapted from Christmas With Southern Living 2006
Preheat oven to 350 degrees. Butter a 9x13-inch baking dish and spread the hashbrowns over the bottom. Top the hashbrowns with the ham and then the cheese. In a medium bowl, combine the soup, eggs, Dijon, salt and pepper. Mix well. Pour this mixture over the cheese. Bake in a 350 degree oven for 45 minutes. Let stand 5 minutes before serving. Makes 10 servings. You can assemble this the night before and put it in the refrigerator, then just pop it in the oven in the morning.
"No man in the world has more courage than the man who can stop after eating one peanut. " ~Channing Pollock
It takes every ounce of courage for me to get on an airplane (and a little medication) - I am not a good flyer. I used to be but somewhere between 30,000 feet and turbulence I developed a fear of flying. Since I fly to Utah monthly I take many things with me onto the plane for entertainment - anything that will keep my mind off of me hurtling through space at 600 miles per hour. This last flight I noticed something that thoroughly occupied my thoughts - and happily so...over the engine on the wing there is a little compartment...that contains lipstick...here, see for yourself:
I feel quite certain that this compartment contains either Estee Lauder and L'Oreal lipstick, based on the shape of the tube...I like to think they were carrying my color, Warm Woody Nutmeg, I only wish they would have handed some out with their peanuts. This was a Southwest flight so I don't know if all airlines carry lipstick or just Southwest - do you?!?
Being a quilter for over 30 years, I've learned one thing that's for sure (as my good friend Ops - short for Oprah - would say) and that's this: You can't go wrong if you buy too much! You will never be forced to have a "close enough" fabric in a quilt again! I've always said that I make 30-foot quilts - or put another way, quilts that look good from 30 feet away! One day I hope to make "inchers." In the meantime, as I struggle to make points match, I'm happily trying to cover every bed, sofa, and chair in my house with a quilt - that's normal, right?
Ahhhh....food....
We may live without poetry, music and art;
We may live without conscience and
live without heart;
We may live without friends;
we may live without books;
But civilized man cannot live without cooks.
He may live without books,
what is knowledge but grieving?
He may live without hope,
What is hope but deceiving?
He may live without love,
What is passion but pining?
But where is the man that can live without dining?
Owen Meredith...or as I like to call him....
The Earl of Sandwich
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