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An eclectic blog of many things! If you are interested in sewing and fiber arts, creative and crafty living, healthy cooking and life in the Lone Star State of Texas, read on and enjoy!
First of all, cute title! Secondly, I like the price point under $20 - so many new books, even paperbacks, are clocking in at a $25+ nowadays. This is a fun book, with 25 ideas beyond the usual expected DIY embellishments. While obviously geared towards Generation Y and X'rs, there are some neat tricks grabbing my attention. Working more with grommets for starters. I've got tons of packages in different sizes and colors bought on clearance and their projects made me look at my pending plans with a "hmmm - I could use these on those." One project in particular caught my eye - the Tentacle jacket on page 55. Despite best attempts to keep my sweaters from stretching out of shape, this technique could help bring them back to wearable. I think this would be a great book to inspire a new generation of creative people. While not all strictly sewing (there's painting and embellishing, too), it's a good jump-off point for them to get going. And with the economy and environment at the forefront of our attention - the Reduce, Reuse, Recycle mantra is very applicable to this book. Save money, have fun.
MINI HAM AND CHEESE QUICHES
2 tablespoons butter, melted...12 slices white sandwich bread...1 large egg slightly beaten...1/4 cup diced cookied ham...1/4 cup shreadded white cheddar (or swiss)...1/4 cup heavy cream (or whole milk)...salt and pepper
Preheat oven to 350, brush a 24-cup mini muffin pan with 1 tablespoon of butter, set aside. Stack two slices of bread on a work surface; using a rolling pin, flatten to an 1/8" thickness. With a 2" round cutter, cut 2 rounds from stack; separate to yield 4 bread rounds. Repeat with remaining bread to make 24. Fit rounds into prepared muffin cups, be careful not to tear. Brush bread with remaining tablespoon butter. Bake until golden brown, about 20-25 minutes (don't overbake or the result will be crunchy quiche!). Cool in pan to room temperature, leave oven on. In medium bowl stir together egg, ham, cheese, cream/milk, salt and pepper. Spoon 1 teaspoon of egg mixture into each bread cup. Bake until filling is set, 13-15 minutes.
From Everyday Food, Issue #47 - November 2007, page 68
VEGGIE PASTA SALAD
8 oz. uncooked tricolor spiral pasta (about 3 cups)...3 small tomatoes chopped...1 cup each red bell pepper, zucchini and carrots chopped...3 tablespoons balsamic vinegar...2 teaspoons dried basil...2 tablespoons olive oil...1 tablespoon sugar...1 teaspoon dried oregano...2 minced garlic cloves...1 teaspoon salt...1/8 teaspoon pepper...1/2 cup grated Parmesan cheese.
Cook pasta according to package directions. In large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. Drain pasta and rinse in cold water, stir into vegetable mixture. Add parm cheese, toss to coat. Cover and refrigerate at least 2 hours before serving. Serving size 1 cup, 10 servings.
108 calories, 5g fat (1g sat), 4mg cholesterol, 352mg sodium, 13g carb, 2g fiber, 4g protein
--- You can also add 1 cup sliced green onions, 1 cup chopped celery and use fresh instead of dried basil and oregano, 2 and 1 tablespoons respectively. Obviously this is a summer garden bounty recipe. But when it is 32 degrees outside (!) and the HEB was not heated (!!!), I grabbed and got the heck out of there. Mind, celery and onions were MIA. I also didn't use as much salt, pepper or sugar.