A New Start!

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A new quilt for Spring

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Slow-Roasted Pork Butt

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Slow-Roasted Pork Butt

INGREDIENTS
One 4-to-6 pound bone-in pork butt
2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
8 to 10 brioche buns

DIRECTIONS
Preheat the oven to 275 degrees F.

Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.

Pour the beer into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.

2020, Pork, pork shoulder/butt roast, Velik Favorites
Prep Time: 20 min Cook Time: 6 hr 30 min Difficulty: Easy Servings: Yield: 8 to 10 servings Source: foodnetwork.com

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Barn Quilt

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All done, washed, and ready for action!

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Temperature quilt update

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So much precipitation … Finally, a new color yesterday in my temperature quilt for the first day of Spring! Reminds me of my favorite purple crocus that bloom.


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Two small quilts ….

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Just in time for Saint Patrick’s day!

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Another one done!

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My quilting assistant helped with this photo!

Christmas Spools

 

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Done!

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1930’s Path to the Stars

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Pesto Orecchiette with Chicken Sausage

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Pesto Orecchiette with Chicken Sausage

2020, chicken sausage, Prepared by Melissa, Real Simple, Recipe Source
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 Difficulty: Easy Servings: Serves 4 Source: realsimple.com

INGREDIENTS
¾ pound orecchiette
½ pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
⅓ cup pesto
½ cup grated Parmesan (2 ounces)

DIRECTIONS
Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.

Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water as needed to loosen the sauce).

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Flourless Chocolate-Chili Cake

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I made this for Valentine’s Day! I bit of heat in each bite.

Flourless Chocolate-Chili Cake

2020, 6.7 WW Points (Classic), cakes, Desserts, Eating Well, Prepared by Melissa
Prep Time: 35 mins Total Time: 5 hrs 15 mins Difficulty: Easy Servings: 16 Source: eatingwell.com

INGREDIENTS
12 ounces dark chocolate (70-73% cacao), chopped
½ cup (1 stick) unsalted butter, cubed
⅓ cup grapeseed or canola oil
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
½ teaspoon chipotle chile powder
½ teaspoon kosher salt
6 large eggs, at room temperature
1 cup granulated sugar
Confectioners’ sugar for garnish
Whipped cream for serving

DIRECTIONS
Instructions Checklist

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Melt chocolate and butter in a double boiler over barely simmering water, stirring until smooth. (To improvise a double boiler, bring 2 inches of water to a bare simmer in a large saucepan; set a medium or large metal bowl on the pan, allowing at least an inch between the water and the bottom of the bowl.) Remove from heat and stir in oil, vanilla, cinnamon, almond extract, chile powder and salt.

Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, 3 to 4 minutes. Fold in the chocolate mixture. Pour the batter into the prepared pan.

Bake the cake until the top is just set and beginning to crack, about 35 minutes. (The center will still be moist.) Let cool completely in the pan on a wire rack, about 1 hour.

Remove the pan sides. Cover the cake and refrigerate for at least 3 hours or up to 3 days.

Let the cake stand at room temperature for about 30 minutes before serving. Dust with confectioners’ sugar and serve with whipped cream, if desired.

NOTES
To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan, parchment paper

NUTRITION
286 calories; 18.9 g total fat; 8.6 g saturated fat; 87 mg cholesterol; 95 mg sodium. 152 mg potassium; 25.7 g carbohydrates; 1.6 g fiber; 23 g sugar; 3.5 g protein; 315 IU vitamin a iu; 9 mcg folate; 26 mg calcium; 2 mg iron; 35 mg magnesium; 22 g added sugar

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