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.

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:

Pink_wood_container

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 . ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Candy Hearts Table Runner Tutorial

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!

The table runner is made with an uneven nine patch blocks and heart appliqué blocks. This was quick and easy to put together.

Here is a tutorial so you can make a Candy Heart Table Runner too.

Materials
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
From scraps:
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.

Add binding.

 All done!! A bright fun Candy Hearts Table Runner!!

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.

Tourte Milanese - layers of herbed eggs, ham or turkey, cheese and vegetables encased in puff pastry!  A great brunch stunner and easy!

 

 

Tourte Milanese

Recipe by Michel Richard
4
 to 8 servings, depending how you slice it

Video of Michel Richard making the Tourte Milanese – Starting at 6:23

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

Filling

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

DIRECTIONS:

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.

Uc5H6E on Make A Gif, Animated Gifs

I’m submitting this recipe to Weekend Potluck #69 and Recipe Sharing Mondays.

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.

CHICKEN SALAD – HMMM GOOD!

Posted: February 11, 2013 in Uncategorized

I went to the baby shower yesterday and had just the best time! The food was so tasty! The company was so cordial. The Mommy-to-be was just so happy and excited that she was going to have a baby.

The Grandma of the new baby hosted the event and she included a chicken salad from a local store on her menu. The chicken salad had grapes in it along with the usual, celery, mayo. etc. It is the best chicken salad anywhere! 

So I was looking on the internet this morning and found this recipe. It is the
Helen Corbitt’s Chicken Salad. Famed Texas cook, Helen Corbitt, created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. How about that! I printed it down and plan to make it – how about you?

This recipe was posted on the Saveur site.

Helen Corbitt's Chicken SaladENLARGE IMAGECredit: Michael Kraus
 

MAKES ABOUT 6 CUPS
INGREDIENTS
1 lb. cooked chicken breasts, cut
   into ½″ cubes
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple grapes
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream
Freshly ground black pepper, to taste

INSTRUCTIONS: Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.