If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Saturday, April 28, 2012

Antiquing Canning Jars

I had seen this process done on Pinterest and knew I had to try it because I have so many canning jars.  I thought this would be a great way to use them so they are not just sitting on a shelf.  I had read the story "The Christmas Jar" which is about the gift of change that had been collected in a pickle jar. So I thought to paint the jars and give them to the ladies in our 30's group with the challenge to collect their change and find someone who could use the gift at Christmas. 

These jars are my finished product.

Very few ingredients are needed:  Mod Podge - 1 Tablespoon and food coloring - several drops, depends on the color.  I used a 2-to-1 ratio of blue - green and 1 teaspoon of water.  Now the first set of instructions I found said to pour the mixture into the jar and coat the inside. 

 After it dried this is how they turned out.  As you can see,  not good - they are unevenly colored with streaks.

I had to try again, but this time I painted the outside of the jar.  I used a sponge brush and painted on a very thin coat. You do not want to have too much food coloring or again you will see streaks.
Let the paint dry with the jars upside down on paper - this takes about an hour.
Then put wax paper on a cookie sheet and again place jars upside down.
Bake the jars at 200 degrees for 10 - 15 minutes.

I think they look beautiful.
You can see that the one on the left had less color in the mixture.

Thursday, April 26, 2012

Egg Recipe # 17

This is a very easy and fast dish, plus  it's one the kids could make and maybe serve to mom on Mother's day. They have a couple of weeks to practice before that special day.

Eggs in a Hole


1 1/2 teaspoons bacon grease or a tsp. of butter
1 slice bread
1 egg
salt and ground black pepper to taste

Melt the bacon grease in a non-stick pan over low heat.
Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, 

 flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. 
 Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

Tuesday, April 24, 2012

On a Jet Plane

Sorry I haven't written much lately, I have been getting the house in order so I can fly out to my daughter's today. I'll get caught up on my posts when I get there. 
Till next time (in California)

Friday, April 20, 2012


I have had taken these pictures back at the Dallas show last month and had meant to post these photos.
I do not know about you but something I see quilts that just put me in ah.
These two do it for me.
This first one definitely deserved the first placed ribbon it has.
The detail is amazing and her theme is so "sweet".
Just love it.

This one I just thought was so perfect.
The thread work is so realistic and lifelike.

I hope you enjoy seeing these as much as I did and someday I hope I will see works of these quilters/artists in the future.

Monday, April 16, 2012

What's Up Monday

Its Monday again, boy time goes by way too quickly.

This week I have so much to get done around the place before I go to California to be with my daughter. She is having twins and had been in the hospital the past couple of weeks and thought she would have to stay until the boys were born but they let her go home this past weekend. Now I am needed more now to help because she is ordered to stay in bed.
So on my wall are projects I have to get done before I go.

 This was this months block for the 30's club at Sager Creek. It is a row of the new BOM quilt for the 30's club. The pattern is one of Pam's, owner of the shop.
Here is a link to the shop
Plus I have some blanket stitching to do on the bottom two block, left Morris Garden and right is Sisters in Scripture, the block is for the anointed woman and is a picture of a spilled bottle of perfume.

 Then it's not up on the wall but on my list, is to make the boys a swaddling blanket.

This was up all of last week and I hate to admit it but I did not get one stitch done to it.
Maybe I can take it with me or "not".
Like I'll have time when I get there.
Till next time

Sunday, April 15, 2012

Egg Recipe # 16

This is not a traditional chili relleno recipe because I had to use what I had in my pantry and I did not have chile poblano but I did have cans a green chilies.

2 (4 oz.) cans green chili
1/3 lb. longhorn or Jack cheese
4 eggs
1/3 c. milk
1/2 c. flour (I used whole wheat white)
1/2 tsp. baking powder
Layer chili and cheese in greased 9 inch pan. Put eggs in blender until foamy, add milk, flour and baking powder; mix and pour over chili and cheese. Bake at 350 degrees for 30 minutes, or until knife comes out clean.

My opinion of this dish, (seeing how this is also a new recipe for me and "the man of the place",) is that  I found it to not be the same as if made with the Poblano chili but tasty in its own right and reminded me of a tamale pie. "The man of the place" can not handle spicy or hot foods and he did not like it. But you know if want something a little spicy and have these ingredients why not make it. This dish went well with a salad, rice and if I had some, refried beans would of been good. 

After a Hiccup

I had started out yesterday afternoon working on the Christmas Quilt A-Long and with full intentions of just finishing part 3 in  a couple of hours of sewing. Things were going along just smoothly until I started to feel a little odd. Now if any of you have food allergies or have had an allergic reactions to something, you know what I was feeling. It was the onset of a food reaction and mine starts with tingling/itchy feeling. Needless to say that just blew the rest of my evening. Hives and a couple of Benadryl pills later it was "good night" for me. Plus I not much good for a while the next day either but I did get them done today, all 20 sets.

 I have a few of Deb Tucker's trimmers and the one I use the most is the "Trucker Trimmer"

 I love the simplicity of it and it works so well for trimming up these hour glass blocks. You get the center perfectly in the center and the sides lined upped just right

 After that they go together so nicely. That is because they are all trimmed exactly perfect.
I am ready for next month.
Remember the second Saturday of May.
Now I need to go cook today's egg recipe.

Saturday, April 14, 2012

Late Start for Christmas QAL

I had our UMW meeting this morning and realized I needed to get started on Christmas quilt. Over at Lesley's, The Cuddle Quilter she has given the instructions to part three and links to the 2 earlier parts if you are interested in doing the quilt also. So far it has been a piece of cake and with enough said for now I'll get started and post an update here in a little while. But back at Lesley's there are links to others who have joined in and been posting today. 
TO-DA-LU for now

Thursday, April 12, 2012

Egg Recipe #15

Egg Recipe # 15

With Easter dinner I served these and they are always a hit, usual not one left on the plate. But with Easter and a very busy first part of this week, I forgot to write this week's egg recipe. I realize it is to late to you to serve these for your Easter dinner but you know deviled eggs are great and it's just starting their peak eating season. Soon we'll be having barbecues and picnics and deviled eggs are a staple.

Picture courtesy from Food Net.

Classic Deviled Eggs

10 eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon finely chopped onions
1 Tablespoon finely chopped celery
1/8 teaspoon salt
Freshly ground black pepper
Paprika, for garnish
(sometimes I add a 1 Tablespoon of sweet relish)

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise,  mustard, onions, celery, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Till next time

Chickens and Books

Chickens and books are two of my favorite things and when the two are together, boy I am full of giggles.
Last month there was a Blog Hop and giveaway of this book, The Chicken Encyclopedia by Gail Damerow.

Well I entered all the blogs I could trying to win this book and when the giveaway was over and I did not win I figured Ill just go and get my own.. But that's not the end, here I was ready to go and get one of my own when I received an email from Daricia at A Charlotte Garden to let me know that the first pick was unable to reach so I was second pick.
Yippee I did win.

Thank you Daricia, and do yourself a favor and check out her beautiful blog on gardens of the Charlotte area in N.C.
And if you are interested it is a very informative book, one that should be in every chicken raisers library. It's published by Storey Publishers.

Friday, April 6, 2012

So Much Asparagus, Need a Recipe

I just love asparagus!!!
My asparagus is growing like crazy in the beds I had planted 9 years ago and seeing how it is over 3 years established,  I can harvest spears for 3 weeks. I have a bed that is 25' long and 2.5' wide with 20 plants/crowns. I have been harvesting the spears for a week now and in this first week I have harvested 5.5 lbs.

So as you can see I have a bunch, a big bunch to do something with. Yesterday on our local TV channel they had a great soup recipe that sounded wonderful. We tried it tonight and  "the man of the place"  loved it, even thou it was healthy. It was very good. But I had more asparagus than what the soup called for so I froze the rest.  I used the spears to freeze and the stalks for the soup. To freeze them cut the ends off and leave about 5- 6" spear tips. Cut the stalks into 2" pieces. Need to blanch the spears for 1 - 2 minutes and then put in ice water. Dry and freeze  in freezer bags, jars for freezing or container. 
You probably notice that I have the spear in jars with water, that is how you store your spears until you are ready to eat them. I make sure the end are clean and put them in a jar with a couple of inches of fresh water and put them in the frig. They will stay crisp and fresh for a week or so. Need to change the water at least ever other day.
I came across this website looking for some info on care, this is an excellent site, link is at the end of facts.

facts about asparagusacts about Asparagusfacts about asparagus

  • Asparagus is a member of the Lily family.
  • Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
  • Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
  • Each crown will send spears up for about 6-7 weeks during the spring and early summer.
  • The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
  • After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

  • An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
  • A well cared for asparagus planting will generally produce for about 15 years without being replanted.
  • The larger the diameter, the better the quality!
  • Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamine.
  • Asparagus has No Fat, contains No Cholesterol and is low in Sodium.

  • For more information go to where I got these facts Michigan Asparagus Advisory Board

    (Now here is the recipe I saw. I used chicken broth and half and half instead of cream. I did not use the lemon, only added it for the picture. Good without it)

    Asparagus And Leek Vichyssoise

    • 2 medium leeks

    • 1 pound asparagus (you can use thick or thin stalks for this)

    • 1 large potato, about 8 ounces (I like to use Yukon Gold)

    • 2 tablespoons unsalted butter

    • 3 cups vegetable or chicken stock

    • Kosher salt and freshly ground black pepper

    • 1/4 cup heavy cream

    • 1/4 cup Greek yogurt or sour cream, for serving

    • Grated zest of 1/2 lemon

    1. Chop off and discard the tough green ends of the leeks. Cut through the leeks lengthwise and wash them out completely. Cut crosswise into half-moons; set aside.

    2. Trim off and discard the tough, woody ends of the asparagus. Cut spears into 1-inch pieces, keeping the tips separate; set spears aside.

    3. Peel and roughly dice the potato.

    4. Heat butter in a large saucepan over medium heat. Add leeks, chopped asparagus spears (not the tips) and potato to the saucepan, stirring to coat with the butter. Cook, tossing occasionally, for 4 minutes, making sure the leeks, spears and potatoes don't brown at all. Stir in stock and season with a bit of salt and pepper. Bring to a boil, cover and reduce heat to a gentle simmer. Cook until vegetables are tender, about 40 minutes. Stir in asparagus tips and cook for 10 minutes.

    5. Puree the soup in batches until very smooth. Transfer to a bowl or large plastic container and stir in cream and yogurt. Season to taste with salt and pepper. Bring soup to room temperature and then chill. Serve with a dollop of yogurt or sour cream and sprinkle with lemon zest.

    Serves 4 to 6

    If you have a chance, find a place to put a bed of asparagus in. They are a very pretty plant and would make a great addition to your ornamental  landscape beside your garden patch.

    Till next time

    Wednesday, April 4, 2012

    A Good Yarn.... Pile That Is

    You know that saying "When life gives you lemons, you make lemonade"
    Well I change that to "When family and friends give you yarn, you make African Flower Hexagons" 

     You see today I cleaned out the hall closet, I should of took a before picture so I could do a before and after but I didn't think about it. So what I did do was take a picture of the worsted weight yarn I have.  That's to say I have other types of yarn not shown. Pitiful
     Two of the large containers came out of the hall closet.
    If you crochet or knit, maybe this happens to you too but I have family and friends who will give me yarn. And as you can see I can not say no to free yarn.
    I realize I really need to start using it and giving some away because it has just been too much.
    Decide to go online and find a new pattern (easy). I've done granny squares in the past and wanted something fresh. Love hexagons in quilts so this pattern just spoke to me.

    I found very good instruction at Heidi Bears. Step by step tutorial that is very easy to follow. The one on the left is my first attempt, not bad, a little loose. Right is better and tighter, I like that one the best.
    Now when I'm in the mood to crochet I'll  have a project to work on. There is also a Flicker group with lot of wonderful pictures.

    Monday, April 2, 2012

    Making a Yo-Yo Egg

    This is an egg I made by covering Styrofoam eggs with Yo-Yo's. 
    They are so cute.

    You make a lot of Yo-Yo's and I did used the Clover Yo-Yo maker. I really like using it because to me it is easier and faster. So when making a lot of these it helps.

    Then you attach them with straight pins. I did not try a hot glue gun, because I could not remember if you can use hot glue on Styrofoam. 

    Overlap the Yo-Yo's 
    Now you can add small buttons when pinning the Yo- Yo's on like this one.

    This is how all of these are done.

    I love eggs, you think.

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