Kelly has given her opinion of why she is voting for Trump and I agree with her. This is a good read.
Tags: flowersm diy, spring, wreath
Yes, I am tired of the snow. Yes, I know that there is nothing I can do to make it warm. So I saw this tutorial on making the following wreath. It looked so pretty and Springy! And it looks pretty easy. I can cut cardstock and twist them. So I will be making this wreath and hanging it on my front door. How about you?
The tutorial is on Love Pomegranate House site.
I was asked to only have one picture of the wreath on my blog with a link to the originator’s site. Her blog is copyrighted. I was under the impression that I could put the post as long as I had the link to the original site. Sorry for any inconvenience.
Tags: flowers, roses, Valentine's Day
They just showed these roses on the Today Show. The roses last 6 months! It is hard to get on the web site – probably because it was just on TV. I finally got on, so keep trying. The prices range from $7.95 to $182. Check it out http://www.bloomsbyheinau.com/.
Here is an example:
Tags: bracelet, child, school
Tags: heart, quilt, sew, table runner, Valentine
Valentine’s Day is approaching and I saw this tutorial that looked so pretty and that would be great to make for Valentine’s Day. It is from the Farm Wife Journal Blog . ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Our kitchen table needed a little brightening up for Valentine’s Day. I searched through my fabric stash and found the aqua pieces of Sew Cherry by Lori Holt. I love this fabric!! Then found a few scrap fabrics that coordinated. I love it when I can just shop my stash!
Here is a tutorial so you can make a Candy Heart Table Runner too.
1 1/2 yards of white back ground Fabric
1/2 yard of red fabric for heart and binding
1/2 yard of aqua for uneven nine patch blocks
Scraps of coordinating fabric for heart blocks
Batting (I used scraps. It is so nice to use up those little bits of leftover batting)
From the white background fabric cut:
4- 3 inch strip width of fabric (WOF)
2- 2 1/4 inch strip WOF
5- 6 1/2 inch squares
From aqua cut:
2- 2 1/4 inch strip WOF
1- 3 inch strip WOF
From red cut:
3- 2 1/2 inch strips WOF for binding
Cut five hearts
For the Heart blocks
Cut a piece of paper 6 1/2 inches square. Fold in half and draw half a heart on the fold. Make sure that you leave enough room for seam allowances. Cut along your drawn shape to make a heart.
Use your paper heart as a pattern and appliqué your scrap hearts to the center of the white blocks. I used needle turn appliqué. I traced the heart on to freezer paper then cut it out and ironed it to the right side of my scrap fabric. Shiny side down. Then traced the heart shape into the fabric. Clipping the curves I stitch the hearts to the blocks.
For the Uneven Nine Patch Blocks
For the first strip set sew 2 1/4 inch white strips to both sides of the 3 inch color strip.
For the second strip set sew 2 1/4 inch aqua strips to both sides of the 3 inch white strip.
From the first strip set cut 5- 3 inch blocks.
From the second strip set cut 10- 2 1/4 inch blocks.
Sew a 2 1/4 block to either side of the 3 inch block to make an uneven nine patch block. Make 5 uneven nine patch blocks. Should be 6 1/2 inch blocks.
Now alternate the heart blocks and the nine patch blocks so that you have two rows of 5 blocks. Sew together to form rows then sew your rows together.
Add borders. Make your quilt sandwich. I machine stitched in the ditch between all the blocks and in the seams if the uneven nine patch blocks. Then I used floss to stitch around the hearts and in the border.
All done!! A bright fun Candy Hearts Table Runner!!
Tags: healthy, puff pastry, recipe, Tourte
This looked so good and healthy. I love recipes that are healthy and taste good. I will just have to try this one! I saw it on the Parsley, Sage, & Sweet Site . Let me know if you try it.
1 pound puff pastry, chilled – homemade or store bought. If using store bought, roll both sheets together for 1 lb, then cut off a 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.
For the Eggs
10 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons snipped fresh tarragon
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
6 large red bell peppers
Salt and freshly ground black pepper to taste
1 1/2 pounds spinach, trimmed and washed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1/4 teaspoon grated nutmeg
3 tablespoons heavy cream (optional)
8 ounces Swiss cheese or Gruyere, thinly sliced
8 ounces smoked or honey ham, thinly sliced
1 large egg beaten with 1 tablespoon water and a pinch of salt
1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured work surface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.
2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.
3. Roast the peppers: place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl…cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes. Use your fingers to rub off skin – DO NOT rinse under water, you lose flavor. Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.
Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars Then continue to skin and seed them as instructed above.
The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.
5. Cook the spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside. Once it’s coole, squeeze as much liquid out before adding it to the tourte.
6. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).
- half the eggs
- half the spinach
- half the ham
- half the cheese
- all the roasted peppers, laid flat
Continue layering in reverse order;
- remaining half of cheese
- remaining half of ham
- remaining half of spinach
- remaining half of eggs
With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.
20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.
7. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides. Let cool for 20 – 30 minutes before cutting. I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting, after 30 minutes.
Please excuse the hideous photos of the spinach layers, below. The spinach was too dark to get a decent photo of with the artificial light.
Tags: mug rug, quilt, sewing
Today it is icy and snowy outside and I plan to make some mug rugs. A mug rug is a little larger than a coaster and can be used for mugs, snacks, a spoon, or even plants. I have seen so many cute ones and have found one with a tutorial. My plan is to start with that one and then work my way onto making others. This the link for the video http://youtu.be/Z43J5S45FNQ or you can just click on the arrow in the picture.