I spent the weekend in Freeport, Maine with some of my local knitting buds. We started our trip with visits to Purl Diva and Halcyon as is our tradition. We always at the Harraseeket and we always do a potluck dinner Saturday night. This is our third year making the trip and I have been saving for this one for months. You couldn’t have a more hilarious wonderful group of ladies to spend the weekend with. We laughed and we shopped and we ate and had a generally lovely weekend.
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Sloppy Joe 1 pound extra-lean ground beef 1 medium sweet onion, finely chopped 1/2 cup ketchup 1/2 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon cider vinegar 3 green onions, thinly sliced Soften the onions in a large skillet over medium heat. Add the ground beef and cook, chopping with a spatula, until meat is nearly cooked. Add remaining ingredients and simmer gently about ten minutes.
4 beefsteak tomatoes, tops removed, hollowed out with insides reserved 2 cups cooked Israeli couscous 1/4 cup pine nuts 1/4 cup golden raisins 2 tablespoons good olive oil 2 tablespoons fresh mint, thinly sliced 1/2 cup sliced green onion juice and zest of a lemon pinch of saffron salt and pepper, to taste Chop the reserved tomato innards and mix together with remaining ingredients. Stuff the tomato shells with the couscous mix, top with “lids” and bake at 400F for 20 minutes.
Hummus 1/2 pound chickpeas, cooked and drained (used canned if you like) 1/4 cup good olive oil 1/2-1 cup chicken broth salt and pepper to taste juice of a large lemon (5-6 tablespoons) 1 large cloves of garlic, finely minced 2 tablespoons tahini Whiz it all up in the food processor 3-5 minutes, or until smooth.
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Did you know sloppy joes were first created in a 
Earlier this week I finished up Multnomah and got it blocked. The weather has been so dreary and grey that I finally gave up and did the old bathroom mirror standby shot. It’s turned out very nicely and I quite like the white stripe.
It’s amazing how much borders change the look of the quilt. It’s really pulling together now. I laid it out yesterday in preparation for the next step and then realized I didn’t have my backing material yet. While I was away at the sewing store to remedy the situation someone appears to have had a bit of fun with my quilt top. I laid out all my layers and pinned the heck out of it so that it’s ready to sew today, time permitting.
I find it easier to stay on budget at fibery shopping events if I take cash. For the past few years I’ve just been using a paper envelope for that. Today I made a cute little fabric “wallet” for my fiber fund, just in time for SPA this coming weekend.
Stuffed tomatoes
I realized that I’m going to need to put the contents of Daniel’s room into the sewing room in order to paint. That means I need to get this quilt top done pronto so over the weekend I crosscut my panels and laid out the quilt for a little preview. I can’t decide which block to use as the center, comments are welcome!
We had a nice visit to the MFA yesterday. We wanted to see “
As much as I enjoy making the “Trip Around the World” quilt, I’d really like to broaden my horizons. I’ll be taking a quilt class on Thursday nights starting in a few weeks to learn the basics of piecing, machine quilting and quilt binding. I picked up my book a few weeks ago along with the supply list and this week I went shopping for my supplies. The photo with all the batik fabrics shows what I’ll be using for my class project and the photo with the random fat quarters is just stash enhancement. I’ve hit the fabric stash pretty hard the past few years and it’s shrinking alarmingly.
It’s been several years now since I learned I have high cholesterol and we are always looking for ways to improve our diet. Back in October I decided it was time to work in more veggies so I’ve been trying to cut up a containerful at the beginning of every week for snacks and lunches. Jason had been buying hummus to go with his but I haven’t found a store-bought hummus that I like so this week I started a quest to find a recipe I can make at home to fill the gap. This one turned out very mild and fairly tasty. Jason thinks it needs something more, perhaps more lemon or salt, but I like it exactly as is.
This month we had a package of chicken leg quarters from the CSA which I cooked up with some lovely mushrooms, a bit of port and some chicken broth. It was similar to a chicken Madiera but I left out the cream. I browned the mushrooms first, set them aside then browned the chicken pieces dredged in seasoned flour. I deglazed with port, added chicken broth and the mushrooms, topped with the chicken and then simmered, covered for about 30 minutes. On the side we had cauliflower roasted with olive oil and garlic- 400 degrees for 30 minutes.