tag:blogger.com,1999:blog-70397797823644777232024-03-12T21:42:19.539-07:00Lines from LauriLines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-7039779782364477723.post-83322559668742329452023-12-24T06:30:00.000-08:002023-12-24T06:30:52.250-08:00Christmas Stitches and Christmas Wishes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPln_awx4WbOt53U8aMbeS28sw8yHKEBlEsD44tUJ_z6QbGhz3p2Cm32coIlDh3DBdSD8sFTm7gvnZg6lKBe8VTm7PHmiHLMSiPRUAe7vEMXju9IZAZZU2UCZOHMQNwXxkaw5SBYMbOg1SVmIxjZyzZlbZM_q5o28tXaARf01FosrzqbUKbDO5kiRRTFVi/s4020/F2A5B069-F0E7-4D87-9FDD-271E9A9EAADA_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2435" data-original-width="4020" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPln_awx4WbOt53U8aMbeS28sw8yHKEBlEsD44tUJ_z6QbGhz3p2Cm32coIlDh3DBdSD8sFTm7gvnZg6lKBe8VTm7PHmiHLMSiPRUAe7vEMXju9IZAZZU2UCZOHMQNwXxkaw5SBYMbOg1SVmIxjZyzZlbZM_q5o28tXaARf01FosrzqbUKbDO5kiRRTFVi/s320/F2A5B069-F0E7-4D87-9FDD-271E9A9EAADA_1_201_a.heic" width="320" /></a></div><p></p><p><span style="font-family: arial;">Here we find ourselves at Christmas Eve morning. The days of anticipation and preparation are nearly complete. Before the day is over, we will take part in our church's candlelight service and enjoy our annual family Christmas Eve dinner of Manhattan clam chowder. (Watch for the clam chowder recipe early next December.)</span></p><p><span style="font-family: arial;">This short post shares this year's additions to the garland I have on my bannister. Over the years, I've accumulated more ornaments than can reasonably fit on our Christmas tree. I've elected to use my garland as a place to display my cross-stitched ornaments, most of which feature designs from <a href="https://www.shepherdsbush.net/" target="_blank">Shepherd's Bush</a>. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvpODe65cJr3shBMaQpEBtBpBXqdrsMhcBtMjZ8R9HfKCHJmRD1iv3jAKmJqa-adiczdrlkpPujhcW4dGlWa3qsfakdY9J8qr9DW0uniYdZ0CwqZR9iXv9C3QqhwsKafe-9GZCrEpXlByvtTm9Tsu4TIQubgd09KRFCKRDLNfsix3pUOwOxKQ84c9Gbjk/s3409/6625A24B-217A-41BA-B75E-F427AF015645_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2533" data-original-width="3409" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvpODe65cJr3shBMaQpEBtBpBXqdrsMhcBtMjZ8R9HfKCHJmRD1iv3jAKmJqa-adiczdrlkpPujhcW4dGlWa3qsfakdY9J8qr9DW0uniYdZ0CwqZR9iXv9C3QqhwsKafe-9GZCrEpXlByvtTm9Tsu4TIQubgd09KRFCKRDLNfsix3pUOwOxKQ84c9Gbjk/s320/6625A24B-217A-41BA-B75E-F427AF015645_1_201_a.heic" width="320" /></a></div><p></p><p><span style="font-family: arial;">Here are a few "up close" looks at some of the ornaments on the garland.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHb_RrWWvRGGGhpxbx-JpKsLMsaxW2E-mJVfNLFpyLKr2MqJJZfLSQG2EPOqHOhFo-0oBlzeFK5qSviCGTYMLH1EzG2JqD9fgyA874X3zuy1y7flNxwYbV0oO9uFlKhJf7sqSDhMNb2TJnvtkFeRYhl4jCkts0mcs2DXFDtRiC6T7e_opXfALiDWXlGEK/s4032/2D8D56CD-540A-43B6-A041-685B5EC8D908.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHb_RrWWvRGGGhpxbx-JpKsLMsaxW2E-mJVfNLFpyLKr2MqJJZfLSQG2EPOqHOhFo-0oBlzeFK5qSviCGTYMLH1EzG2JqD9fgyA874X3zuy1y7flNxwYbV0oO9uFlKhJf7sqSDhMNb2TJnvtkFeRYhl4jCkts0mcs2DXFDtRiC6T7e_opXfALiDWXlGEK/s320/2D8D56CD-540A-43B6-A041-685B5EC8D908.heic" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3qR3XOBVzhQZuvSt6mqToqozkhvX_fcaDHpTDMTvgKRrxH_wLULXY_CNclFbrgNG_rW_J1N-NwlTC47hebGHtfWEPTz_Uy4bqSLb2N6VPsAoRa3bdPpfnlRWx1yaVAxfo2Bqds236mci2DoHZjqdRtqt2cogExkd4v-KgzbcuJb96AzzN9a3nHEjJaHH/s4032/17A2BB51-B760-4012-8ED6-9CCF60E38292.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3qR3XOBVzhQZuvSt6mqToqozkhvX_fcaDHpTDMTvgKRrxH_wLULXY_CNclFbrgNG_rW_J1N-NwlTC47hebGHtfWEPTz_Uy4bqSLb2N6VPsAoRa3bdPpfnlRWx1yaVAxfo2Bqds236mci2DoHZjqdRtqt2cogExkd4v-KgzbcuJb96AzzN9a3nHEjJaHH/s320/17A2BB51-B760-4012-8ED6-9CCF60E38292.heic" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JjJKW5gYjXB09hwQhStUb4ZZRekYnJ_qjw2w4KWsjGUITkcXZxXlz_KRg8MjrtNyvh3Z7S0tf3gWaZpAdciBy-Kez7EItb4HBghCQfd83jFhSCAIrUOayCLA3EZBvb7nheSMKHG_UkXzEk_b-qWqYvHf9pzgB0D7500Y7_3vPK-9F0vGE0fzW7f4KLOu/s4032/BAD3CE80-F144-4117-A8E0-1B0944E01336.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JjJKW5gYjXB09hwQhStUb4ZZRekYnJ_qjw2w4KWsjGUITkcXZxXlz_KRg8MjrtNyvh3Z7S0tf3gWaZpAdciBy-Kez7EItb4HBghCQfd83jFhSCAIrUOayCLA3EZBvb7nheSMKHG_UkXzEk_b-qWqYvHf9pzgB0D7500Y7_3vPK-9F0vGE0fzW7f4KLOu/s320/BAD3CE80-F144-4117-A8E0-1B0944E01336.heic" width="320" /></a></div><span style="font-family: arial;">This year's additions include one original Shepherd's Bush design and one from With Thy Needle & Thread. I now have a total of 21 stitched ornaments on the garland. Here is another look at the two new additions:</span><div><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVj7LCJx4FAgLQLcu6IP3e0WGFosUd-gcEK3u-PSr3QMQwue_FNll-pa1u_jK83Vg8d-QVw4vXfyA_0-Oo2Fw4c-WyudEF0UmrGav02XM8TyuMHiWLSwKNqS9cc02-CvBtTOwK8bLqteBeljdyRVEkemOAh3_KqTw49TlIJxfWr8J3fH1_iwk-Pg7yEJxU/s3674/D5332624-C6E8-487D-A0FF-D918F651EE0B_1_201_a.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3674" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVj7LCJx4FAgLQLcu6IP3e0WGFosUd-gcEK3u-PSr3QMQwue_FNll-pa1u_jK83Vg8d-QVw4vXfyA_0-Oo2Fw4c-WyudEF0UmrGav02XM8TyuMHiWLSwKNqS9cc02-CvBtTOwK8bLqteBeljdyRVEkemOAh3_KqTw49TlIJxfWr8J3fH1_iwk-Pg7yEJxU/s320/D5332624-C6E8-487D-A0FF-D918F651EE0B_1_201_a.heic" width="263" /></a></div><div><span style="font-family: arial;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimbC5OTB6WE4s6tOzx6wPKFFjHdtEHOuaoXUknQ3hvAYNN4IjREiSKcT7yViXyZw9J0kQ3yzDwMb32U2y5Wc1pM_qaVhNbUl0_HyPtLDPS-uB_42OvTjt9bK5e1UdaTIMDL1mtNX9Fid4w1QJsRDPKz-Md_3T4iDM5kedWW5bXfUwuVm1VbRv6oc6TASZ/s4032/F09FDD33-2289-4419-9837-0B76A9125B76.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimbC5OTB6WE4s6tOzx6wPKFFjHdtEHOuaoXUknQ3hvAYNN4IjREiSKcT7yViXyZw9J0kQ3yzDwMb32U2y5Wc1pM_qaVhNbUl0_HyPtLDPS-uB_42OvTjt9bK5e1UdaTIMDL1mtNX9Fid4w1QJsRDPKz-Md_3T4iDM5kedWW5bXfUwuVm1VbRv6oc6TASZ/s320/F09FDD33-2289-4419-9837-0B76A9125B76.heic" width="240" /></a></div><span style="font-family: arial;">With that, I will bring this post to a close and wish you a very merry Christmas and extend my best wishes for a happy 2024. I will leave you with the apostle Paul's perspective in his letter to the Galatians. Just as we are now experiencing the culmination of our preparations for Christmas 2023, move than 2000 years ago, the entire world experienced the culmination of the promise first made in the Garden of Eden with the birth of Jesus.</span><p></p><p style="text-align: center;"><i><span style="font-family: times;">When the fulness of the time came, God sent His Son, born of a woman, born under the Law, so that He might redeem those who were under the Law, that we might receive the adoption as sons and daughters. Galatians 4:4-5 (NASB)</span></i></p></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-8215798123319861232023-12-20T20:54:00.000-08:002023-12-20T20:54:50.844-08:00Danish Christmas Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeJOse3RdnK29mtma5unTlOrxvdJmWJZfobEWJ47V4knpjAUBoi_iq_uU0LcSd2xNuk_VGJDgV5fGEVoxl9ZJQD0ieBzr7A14tuHWopD0G9RE6AeIjuUV7c1FPp-w3JSzeG2YtC7CLXHHm6pyqXKehkyafhJLEQLEu7nmLK4Wocbk0zs0gnBdeWOp11gK/s2970/125B2A9F-0FC7-41EF-8B60-5A42C66E39B1_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2883" data-original-width="2970" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDeJOse3RdnK29mtma5unTlOrxvdJmWJZfobEWJ47V4knpjAUBoi_iq_uU0LcSd2xNuk_VGJDgV5fGEVoxl9ZJQD0ieBzr7A14tuHWopD0G9RE6AeIjuUV7c1FPp-w3JSzeG2YtC7CLXHHm6pyqXKehkyafhJLEQLEu7nmLK4Wocbk0zs0gnBdeWOp11gK/s320/125B2A9F-0FC7-41EF-8B60-5A42C66E39B1_1_201_a.heic" width="320" /></a></div><span style="font-family: arial;">As the countdown to Christmas 2023 winds down, I hope that you all are putting the finishing touches on your holiday preparations. Through the years I've shared some of our recipes for Christmas <a href="https://linesfromlauri.blogspot.com/2016/12/christmas-candy-chemistry-part-i.html" target="_blank">caramels</a>, <a href="https://linesfromlauri.blogspot.com/2017/12/christmas-candy-chemistry-part-ii.html" target="_blank">chocolates</a>, and <a href="https://linesfromlauri.blogspot.com/2013/12/i-sure-do-like-those-christmas-cookies.html" target="_blank">cookies</a>. For this short blog, I thought I would share another cookie recipe that has become a Christmas season favorite over the past few years. </span><p></p><p><span style="font-family: arial;">In at least one of my past postings, I've shared that I'm half Danish. The only Danish recipe I have that has been handed down through the generations, though, is my paternal grandmother's recipe for <a href="https://linesfromlauri.blogspot.com/2017/04/aebelskivers-danish-breakfast-treat.html" target="_blank">aebelskivers</a>. Through the years, I've picked up a couple of Danish recipe books with the larger goal of learning some new cooking skills and enjoying some new foods. A few years ago, I decided to add a Danish cookie to our repetoire of Christmas cookies. A recipe titled "Countess Cookies" caught my eye as one that seemed like one we would enjoy. After following the recipe as published, it was quickly evident that something wasn't entirely right, and I needed to make some modifications. I did some searching for "Countess Cookies" and "Danish Countess Cookies" on the Internet without any success in finding a recipe that was conceptually close to this one. </span></p><p><span style="font-family: arial;">Despite these challenges, I've managed to create a recipe that my family likes. The extent to which it is authentically Danish is probably debatable. Just the same, it's at least intended to be in the spirit of the Danish butter cookie. Here is our recipe along with a few pictures.</span></p><p><span style="font-family: arial;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">3/4 cup butter</span></li><li><span style="font-family: arial;">1/2 cup shortening</span></li><li><span style="font-family: arial;">3/4 cup brown sugar</span></li><li><span style="font-family: arial;">1 egg</span></li><li><span style="font-family: arial;">1 tsp vanilla</span></li><li><span style="font-family: arial;">2 1/2 cups flour</span></li><li><span style="font-family: arial;">1/2 cup ground oats</span></li><li><span style="font-family: arial;">1 1/4 tsp baking powder</span></li><li><span style="font-family: arial;">3/4 tsp salt</span></li><li><span style="font-family: arial;">Additional ground oats</span></li><li><span style="font-family: arial;">Maraschino cherries cut in halves or quarters</span></li></ul><div><span style="font-family: arial;">Note regarding the oats: You can use either whole or quick oats. Remember, though that you are going to grind them up. I have found that the quick oats are a little easier to work with to get the desired coarse oat flower texture to stir into the cookie dough and then to roll the balls of cookie dough into before baking. I typically use our small countertop food processor to grind the oats.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Here are the instructions</span></div><div><span style="font-family: arial;">1. Cream the butter, shortening, and brown sugar together</span></div><div><span style="font-family: arial;">2. Mix in the egg and vanilla</span></div><div><span style="font-family: arial;">3. Fold in the flour, ground oats, baking powder, and salt</span></div><div><span style="font-family: arial;">4. Form the dough into small balls and roll them in the additional ground oats, allowing the ground oats to stick to the cookie dough.</span></div><div><span style="font-family: arial;">5. Place the cookie dough on a baking sheet and lightly press a maraschino cherry portion on top of the cookie dough.</span></div><div><span style="font-family: arial;">6. Bake at 350 degrees for about 12 minutes. The baking time will vary based on how big you make the cookies. Because these are a shortbread variant, the can burn rather quickly so you will want to watch for the edges to start to turn brown.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Here is what a pan of cookies looked like before I put them in the oven. I tried to make our cookies a little smaller this year. I was able to fit 21 cookies on a cookie sheet. I also used a silicone sheet on the bottom of the cookie sheet. Silicone sheets are the best.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCP7l4kqj37HUh2s2-Z5pSYOjkJX4TmTdjqveupNLZv56v86fMtNmJtUNTPGTzG0UoHny0O4KfhqJFaqwkLoP12qqjjrWIH-6XgB3kjYJdusrdd-58mJh6ka2WTJzz47avWH8DpHokIRr2ZQtxLsl5DCxYklgph-BX8YazxmuARw5hWCEGS6dG1M62V8H/s3524/3EE600AE-271F-4E10-88F5-6EA2B2A275B2_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2706" data-original-width="3524" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCP7l4kqj37HUh2s2-Z5pSYOjkJX4TmTdjqveupNLZv56v86fMtNmJtUNTPGTzG0UoHny0O4KfhqJFaqwkLoP12qqjjrWIH-6XgB3kjYJdusrdd-58mJh6ka2WTJzz47avWH8DpHokIRr2ZQtxLsl5DCxYklgph-BX8YazxmuARw5hWCEGS6dG1M62V8H/s320/3EE600AE-271F-4E10-88F5-6EA2B2A275B2_1_201_a.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: arial;">Here is the outcome of our 2023 Christmas cookie baking day. The recipes for the molasses cookies on the right and the craisin puff cookies on the left can be found <a href="https://linesfromlauri.blogspot.com/2013/12/" target="_blank">here</a>. My family isn't entirely keen on raisins so, in recent years, we have switched the raisins in raisin puff cookies to craisins and now call them craisin puff cookies.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoOptzlVQlIqDQxhFqBp4cqd5oI-kOAJSBUVRoEnUnHL9s9JLAsLm07eadVYWykA-8iP8AF9-qXPqVYt7qyY3ABUeh-0BZhte8F0SEHZqYv-_ifYaD8_E8rxEpOtfByz5g_Q7ryIM8kecG98R_hNJPkvXmjB1QMBPXVAJL2TszlojVt2ytc5lL4i63Qg8/s2956/E2E56C2D-1454-45A7-9EE8-A6F5252FD7AB_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2956" data-original-width="2785" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoOptzlVQlIqDQxhFqBp4cqd5oI-kOAJSBUVRoEnUnHL9s9JLAsLm07eadVYWykA-8iP8AF9-qXPqVYt7qyY3ABUeh-0BZhte8F0SEHZqYv-_ifYaD8_E8rxEpOtfByz5g_Q7ryIM8kecG98R_hNJPkvXmjB1QMBPXVAJL2TszlojVt2ytc5lL4i63Qg8/s320/E2E56C2D-1454-45A7-9EE8-A6F5252FD7AB_1_201_a.heic" width="301" /></a></div><div class="separator" style="clear: both; text-align: left;">Whether you enjoy Christmas baking or not, wishing you all the best blessings of the season.</div></span></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-13592326558218923562023-12-09T06:36:00.000-08:002023-12-09T06:36:34.557-08:00An Advent Sampler and Memories of Sunday School<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulzXM2e1ZyYt6ahjPQ2bcK0Csk2Kmovdez4oMxRSnR9DL9lGfkAl8Kcc5-Bcfgc3U8Cm6jzPLJTsGoU5ZJ4xk_MNDYZTm6krmF2IkRPloSUnW06UKDTV-Ce_Hjpu1KrOMVD-M_m-oS0IKK0VdETKXLfK5LJn7K849k7Uh66fA1a7NFTq3zrpCD6DpRdEb/s3987/602DA529-4037-4596-BAE0-FED0A34F0E39_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3987" data-original-width="1636" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulzXM2e1ZyYt6ahjPQ2bcK0Csk2Kmovdez4oMxRSnR9DL9lGfkAl8Kcc5-Bcfgc3U8Cm6jzPLJTsGoU5ZJ4xk_MNDYZTm6krmF2IkRPloSUnW06UKDTV-Ce_Hjpu1KrOMVD-M_m-oS0IKK0VdETKXLfK5LJn7K849k7Uh66fA1a7NFTq3zrpCD6DpRdEb/w262-h640/602DA529-4037-4596-BAE0-FED0A34F0E39_1_201_a.heic" width="262" /></a></span></div><span style="font-family: arial;">Although the church I grew up in didn't celebrate the Advent season in the same manner as those with liturgical traditions, December always shifted to a season of anticipating Jesus' birth. This was especially true in the children's Sunday School lessons during the month of December.</span><p></p><p><span style="font-family: arial;">Sunday School has always had a very special place in my life, and several of my limited memories of living in Alaska are tied to Sunday School. To be honest, I really don't have a lot of memories of the specific things I learned given that I was not quite 4 years old when we left. </span><span style="font-family: arial;">I primarily remember church as being a special place and that I liked going to Sunday School. </span><span style="font-family: arial;">I remember having a little black purse in which I would carry a small red New Testament. I also remember going to some type of Christmas service and being able to walk up to the front and see baby Jesus in the manger. </span></p><p><span style="font-family: arial;">The fall of 1974 found me in Sunday School for the first time in over 3 years. From the summer of 1971 until our move to Corinne, Utah, in August 1974, we lived in a very remote area of Utah and did not have access to a church to attend regularly. Looking back now, that little 1st through 3rd grade Sunday School class has had a central influence on my life. As we entered the month of December, the lessons shifted to the Christmas story. I still remember the sense of wonder and amazement as I learned about the prophets who foretold Jesus coming. While the story of baby Jesus being born in Bethlehem was familiar, this aspect of the Christmas story had me in awe. I also remember the kindness of my teachers, a husband-wife team, and how each Sunday morning, they had a small Christmas craft for us to complete - nothing particularly fancy but a little something special as we came in the door each week of December.</span></p><p><span style="font-family: arial;">Through the years, I've come to love the Advent-themed hymns even more. In this post, I'm sharing a sampler from my favorite stitching shop, <a href="https://www.shepherdsbush.net/" target="_blank">Shepherd's Bush</a>, in Ogden, Utah. This is a project that I began working on a number of years back and finished in 2021. Earlier this fall, I finally brought it in to be framed so that we could enjoy it this Christmas season. The hymn featured on this piece, O Come, O Come Emmanuel, reflects the message of the prophets for Emmanuel, God with Us, to come here to earth to walk among us. Here are a few additional close up pictures of this piece.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0S2whjln4Fanlii6NoZigVWw6dm9CkmrL1Cv3up3eCXzmDDIMMS0tY9686f9-NR0VVC85NiV4fc3SIDztX_Zh1PDYYsrCWUEKwMV-bbfdEyhoSHOk7Lb4A2mHhyV2QcTmOHyasxD7pccX0pAYhlxq_IcXTyGOlnt_Ird-wpW4Yx6JRlFrauXK9yFTK0Yh/s4032/EA2B5947-B630-4897-94D9-2C301568FA8F_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0S2whjln4Fanlii6NoZigVWw6dm9CkmrL1Cv3up3eCXzmDDIMMS0tY9686f9-NR0VVC85NiV4fc3SIDztX_Zh1PDYYsrCWUEKwMV-bbfdEyhoSHOk7Lb4A2mHhyV2QcTmOHyasxD7pccX0pAYhlxq_IcXTyGOlnt_Ird-wpW4Yx6JRlFrauXK9yFTK0Yh/w462-h640/EA2B5947-B630-4897-94D9-2C301568FA8F_1_201_a.heic" width="462" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyxQ7VOctWAQUCGSXJuh2SG_PwdINhH6hDcVSuIep6WkRI1XMoElXzruC-zK5PsCZNBcXoI4Fv_vYUq0mPxWyow3DoWBySIpVcn-bDlXAf7gMNGciFgDWjVBFaxadfr38OsyDg9K0sPefZFZqASKTPtxDvDLOO5iRqdKaghR8_k2Hd-5iKAfeltn3QEt6/s4032/6F0DD341-B4DC-4B79-91B8-481EF7A55707.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyxQ7VOctWAQUCGSXJuh2SG_PwdINhH6hDcVSuIep6WkRI1XMoElXzruC-zK5PsCZNBcXoI4Fv_vYUq0mPxWyow3DoWBySIpVcn-bDlXAf7gMNGciFgDWjVBFaxadfr38OsyDg9K0sPefZFZqASKTPtxDvDLOO5iRqdKaghR8_k2Hd-5iKAfeltn3QEt6/w480-h640/6F0DD341-B4DC-4B79-91B8-481EF7A55707.heic" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72wOvZBZQfElpHulwaZc3Np_Voc3xlm1NUx70rohAqBp_a_bRVGMi6yt6-8dscAZBXZBnAXASt56u6O2X3WR_aPMgAOOdJN4euoGoP6rKHpKe0LrHr_BswyZ_Cce3cepAxjKYeCkHotac0-5aVCiFcfEUWCSLQi8VfE4ZuHoMv82PY8spZYH4u_efd7Yd/s4022/IMG_0121%202.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4022" data-original-width="2798" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72wOvZBZQfElpHulwaZc3Np_Voc3xlm1NUx70rohAqBp_a_bRVGMi6yt6-8dscAZBXZBnAXASt56u6O2X3WR_aPMgAOOdJN4euoGoP6rKHpKe0LrHr_BswyZ_Cce3cepAxjKYeCkHotac0-5aVCiFcfEUWCSLQi8VfE4ZuHoMv82PY8spZYH4u_efd7Yd/w446-h640/IMG_0121%202.jpeg" width="446" /></a></div><span style="font-family: arial;">Wishing you all the best blessings of the Advent season as you prepare to celebrate the fulfillment of the message of the prophets. Here is what the prophet Isaiah foretold.</span><p></p><p style="text-align: center;"><span style="font-family: times;"><i>Therefore the Lord Himself will give you a sign; Behold, the virgin will conceive and give birth a son, and she will name Him Immanuel. Isaiah 7:14</i></span></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-40852177601166075672023-11-20T06:56:00.000-08:002023-11-20T07:28:38.114-08:00A half pound cake for the fall holiday season<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_yoyxDG6ndbnvYTz0OrzNs1Mt0EmvL5RuSgf_wf5NjEZ3rk3ACT-oFfS8o04e9rrSutfM8A9SqTSDGHaZqjTUSUMcAUJ6ufWR_ztIy1AwOkD-5BLiYdrZgD41JaRMwtATBAnjD8S1YwTr4OAnZPM0gmiPXGu2vBkztw0yBkDAJf5X6npb6CvmqPpKYM2/s775/69B7F85B-D108-4D68-AD23-9394D1474207_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="573" data-original-width="775" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_yoyxDG6ndbnvYTz0OrzNs1Mt0EmvL5RuSgf_wf5NjEZ3rk3ACT-oFfS8o04e9rrSutfM8A9SqTSDGHaZqjTUSUMcAUJ6ufWR_ztIy1AwOkD-5BLiYdrZgD41JaRMwtATBAnjD8S1YwTr4OAnZPM0gmiPXGu2vBkztw0yBkDAJf5X6npb6CvmqPpKYM2/s320/69B7F85B-D108-4D68-AD23-9394D1474207_1_201_a.jpeg" width="320" /></a></div><span style="font-family: arial;">Now that we are in the empty nest stage of life, learning to scale our cooking for two has become a bit of a challenge. We still maintain a philosophy of approaching cooking with a deliberate intent of generating leftovers. Just the same, it's still a bit of a challenge figuring out what will feed two people over 2 or 3 days compared with feeding five people for 2 days. </span><p></p><p><span style="font-family: arial;">Preparing desserts for two is also a challenge. We enjoy a nice dessert, but full size recipes result in far more than we need. About a year ago, I was delighted to find a half sized bundt cake pan at a local kitchen store. Pound cake is one of our favorite desserts (and breakfasts), so I was very quick to purchase it. Historically, pound cakes have included a pound of butter, a pound of eggs, pound of sugar, and a pound of flour. </span></p><p><span style="font-family: arial;">Fall is our favorite time of year, and we enjoy the tastes and flavors that go with fall, including cranberries and a little spice. A few weeks ago, I was looking for a fall-themed pound cake to try in our pan and came across this one. I've made it several times now, and it has quickly become a new favorite both as a dessert and a breakfast cake. The caramel, cranberry, and pecan flavors are ones that are great for kicking off the fall season and continuing on through Christmas.</span></p><p><span style="font-family: arial;">Here's how to make this half pound cake. Please remember to double it if you are making a full-sized bundt cake.</span></p><p><span style="font-family: arial;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">1 cup of butter</span></li><li><span style="font-family: arial;">1.25 cups brown sugar</span></li><li><span style="font-family: arial;">3 eggs</span></li><li><span style="font-family: arial;">1.5 tsp vanilla</span></li><li><span style="font-family: arial;">1.5 cups flour</span></li><li><span style="font-family: arial;">1 tsp baking powder</span></li><li><span style="font-family: arial;">1/2 tsp cinnamon</span></li><li><span style="font-family: arial;">1/8 tsp salt</span></li><li><span style="font-family: arial;">1/8 tsp baking soda</span></li><li><span style="font-family: arial;">1/2 cup buttermilk</span></li><li><span style="font-family: arial;">1 cup chopped fresh cranberries</span></li><li><span style="font-family: arial;">1/2 cup chopped pecans</span></li></ul><div><span style="font-family: arial;">Steps:</span></div><div><ol style="text-align: left;"><li><span style="font-family: arial;">Cream together the butter and brown sugar until light and fluffy - about 4-5 minutes.</span></li><li><span style="font-family: arial;">Beat in the eggs one at a time, and beat in the vanilla.</span></li><li><span style="font-family: arial;">Mix in the dry ingredients, alternating with the buttermilk. When I make this cake, I typically mix in 1/2 cup of flour along with the baking powder, cinnamon, salt, and baking soda, then mix in 1/4 cup of buttermilk, then mix in another 1/2 cup of flour, the remaining 1/4 cup of buttermilk, and then 1/2 cup of flour.</span></li><li><span style="font-family: arial;">Stir in the chopped cranberries and then the chopped pecans. For each of these ingredients, I typically measure them and then use a small food processor for the chopping.</span></li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVggEzGoxEhCLUSQeTFkYmrSH8UTYMAVozVcmixeHKJ90EPc5_H9awK8M5durVf9k9tpJHLv7XpFubXmrQR9uvOcjPIQLaQ4NzLz_8OVMjfrJ9Co1OGou1TQSfUf_redWqqrBQMsVtGPewqdKOp_lEkXMRSsakUqsD4EQ_u9fucUB2a8amWIH_HkEkE3Ht/s3394/D843FCAD-BAD5-4B59-B108-F425D42101E2_1_201_a.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3394" data-original-width="3021" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVggEzGoxEhCLUSQeTFkYmrSH8UTYMAVozVcmixeHKJ90EPc5_H9awK8M5durVf9k9tpJHLv7XpFubXmrQR9uvOcjPIQLaQ4NzLz_8OVMjfrJ9Co1OGou1TQSfUf_redWqqrBQMsVtGPewqdKOp_lEkXMRSsakUqsD4EQ_u9fucUB2a8amWIH_HkEkE3Ht/w178-h200/D843FCAD-BAD5-4B59-B108-F425D42101E2_1_201_a.jpeg" width="178" /></a></div><span style="font-family: arial;">Pour into a greased and floured bundt pan. One of the most anxiety-producing aspects of making a bundt cake is whether it will come out of the pan without sticking. Over the years, I've found success in melting Crisco in the microwave and then using a brush to "paint" the inside of the pan. The melted Crisco tends to resolidfy fairly quickly after being "painted" into the pan. I then flour the pan and check to make sure that the entire inside is well covered. If there are any unfloured spots, I add Crisco and re-flour that area. The picture above is what my pan typically looks like. The picture below is what the pan looks like after the batter has been added, and it is ready to go into the oven.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS525n6VcqYu7s2sLwOwDsuGJeEJlgabGJEh6Bv9fMTbsbgGDeKREBK0Lo1Quiy7epHHSELD7lPdqXjmmrbdP2wa_iEALnqXM9vfou5d6IeyZs5l-C7-Z9tzEkjuELz2gRVFdgyQ60CyQlQwVc_2pIwiGajxUUa6nVXjIu8LwCZlg9aa1SDGbDZ95PVMz/s2666/6A76AA8F-9B9C-4AD6-84D2-531485794D99_1_201_a.heic" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2285" data-original-width="2666" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYS525n6VcqYu7s2sLwOwDsuGJeEJlgabGJEh6Bv9fMTbsbgGDeKREBK0Lo1Quiy7epHHSELD7lPdqXjmmrbdP2wa_iEALnqXM9vfou5d6IeyZs5l-C7-Z9tzEkjuELz2gRVFdgyQ60CyQlQwVc_2pIwiGajxUUa6nVXjIu8LwCZlg9aa1SDGbDZ95PVMz/w200-h171/6A76AA8F-9B9C-4AD6-84D2-531485794D99_1_201_a.heic" width="200" /></a></div></span></li><li><span style="font-family: arial;">Bake the cake in a 350 degree oven for about 55 minutes. Pound cakes can be a bit tricky because they are fairly dense and deep. The addition of the fresh cranberries results in some additional internal steam and moistness. I've found that 55 minutes tends to be about right. Of course, each oven is just a little different.</span></li><li><span style="font-family: arial;">Let the cake cool on a cooling rack for about 15 minutes. I typically set a timer. If I let the cake sit too long, it tends to adhere to the pan. If I flip it too soon, the weight of the lower portion of the cake can cause it to tear away from what will become the top.</span></li><li><span style="font-family: arial;">After 15 minutes, flip the pan over onto another cooling rack. Sometimes I will tap the sides of the pan with the end of a table knife. Breath a major sigh of relief if it comes out intact. Allow the cake to cool completely before you add the frosting.</span></li></ol><div><span style="font-family: arial;">Frosting ingredients:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">1/2 cup brown sugar</span></li><li><span style="font-family: arial;">1/4 cup butter</span></li><li><span style="font-family: arial;">2 tbsp milk</span></li><li><span style="font-family: arial;">1/2 cup powdered sugar</span></li><li><span style="font-family: arial;">1/2 tsp vanilla</span></li></ul><div><span style="font-family: arial;">Frosting instructions - wait to make the frosting until the cake has cooled because you want to put freshly made frosting over a completely cool cake so that it will set.</span></div></div><div><ol style="text-align: left;"><li><span style="font-family: arial;">Bring the brown sugar, butter, and milk to a boil on the stove, stirring constantly over medium heat. Allow the mixture to boil for about one minute and remove it from the heat.</span></li><li><span style="font-family: arial;">Whisk in the powdered sugar and vanilla. A kitchen whisk really is all you need to get the ingredients combined.</span></li><li><span style="font-family: arial;">Spoon the frosting over the cake. I use a gravy ladle to spoon the frosting over the top of the cake. This lets the frosting run down the sides of the cake and into the ridges.</span></li></ol><div><span style="font-family: arial;">Here's another look at the cake after it has been frosted. You can also add some coarsely chopped pecans for decoration:</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XMfh2DTrwlSfBhzt-nANGbL8SnJw0cFIaqJJ4M6iD6HOT17qSep3yULJROYptgdi9R3UQpYzYJB4KVclLaEX4-uJVkVY_omKds8pt-kMgPvqxr9qjQFKVkYbPPKoPCvQQlZ5WChqiCS_BILrSDIp5EIr6o_L5nHUHjniUEmc3NfWDzIu_oAH9yeH1bIP/s3038/DBC3EA8D-004E-48B1-B1F5-3D7717230FDC_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3038" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XMfh2DTrwlSfBhzt-nANGbL8SnJw0cFIaqJJ4M6iD6HOT17qSep3yULJROYptgdi9R3UQpYzYJB4KVclLaEX4-uJVkVY_omKds8pt-kMgPvqxr9qjQFKVkYbPPKoPCvQQlZ5WChqiCS_BILrSDIp5EIr6o_L5nHUHjniUEmc3NfWDzIu_oAH9yeH1bIP/s320/DBC3EA8D-004E-48B1-B1F5-3D7717230FDC_1_201_a.heic" width="319" /></a></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Here is a slice that lets you see how the cranberries are dispersed within the cake.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK3rAoWv8Z28Cfh6kQhDAKyThU0mWdRnuhGln3T_9Sf5SuWXxiFWn0YRwaTgMT_K_fy2UoWuut_aY5cOWSEji-EczgDGouxQ6xE_oWC5N_n3uSCQ_v8QJaMx73Lu8xrUfVTe6aonOXOdaD2yMUj_Wu3Afbq8fF6IZz6qLxN1iSTRSorHuUAPo8lxf8MNr/s1024/F3DB0362-DA4C-4B40-B773-B063122A0094.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK3rAoWv8Z28Cfh6kQhDAKyThU0mWdRnuhGln3T_9Sf5SuWXxiFWn0YRwaTgMT_K_fy2UoWuut_aY5cOWSEji-EczgDGouxQ6xE_oWC5N_n3uSCQ_v8QJaMx73Lu8xrUfVTe6aonOXOdaD2yMUj_Wu3Afbq8fF6IZz6qLxN1iSTRSorHuUAPo8lxf8MNr/s320/F3DB0362-DA4C-4B40-B773-B063122A0094.jpeg" width="320" /></a></div></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-17551063786918123892023-08-12T18:29:00.001-07:002023-08-12T18:29:26.592-07:00Hairy Coos and Haggis<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH3L-GQbMeFMaTF3dzniL4411CZMmjFrbgmJQ2MQhaRUBe68Kr5UQQyBhwY-CjK6sU9kqjtW7hKZNthowDQo0Q2SSEg5Ad5X9Ljz_QHaAC4tCNx-NgKnbhWPh0aIIqy7w754GkgDx-oC6nSaQBlKJZHRBNUZe3lBBMosBaR9mFiGEEUyORgIt-aQnPhiz/s3270/F86EA0F3-63FB-43A1-89E1-1DD726921108_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3270" data-original-width="2922" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH3L-GQbMeFMaTF3dzniL4411CZMmjFrbgmJQ2MQhaRUBe68Kr5UQQyBhwY-CjK6sU9kqjtW7hKZNthowDQo0Q2SSEg5Ad5X9Ljz_QHaAC4tCNx-NgKnbhWPh0aIIqy7w754GkgDx-oC6nSaQBlKJZHRBNUZe3lBBMosBaR9mFiGEEUyORgIt-aQnPhiz/s320/F86EA0F3-63FB-43A1-89E1-1DD726921108_1_201_a.jpeg" width="286" /></a></div><span style="font-family: arial;">Over the past few years, my daughter has become somewhat enamored with Highland cows. When I saw a quilt featuring a Highland cow at last year's Box Elder County Fair, I did a Google search to identify the pattern. Fortunately, the pattern was reasonably easy to find, as was an accompanying kit. Despite the multiple pieces of various dimensions, the quilt went together much easier than I anticipated. With the help of a very skilled custom quilter, this quilt became my daughter's birthday present back in February.</span><p></p><p><span style="font-family: arial;">To give you a sense of some of the unique sizes of the pieces in this quilt, here's a little close up look at the cow's face.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQvYtCak-FMUXKj1w6rfYd9qh6eTRPN3z5KZrCnkcuzsr7B64vZxQtxsk1zDkTdROWwu69ZaQhdZW7Rk_UleC3gRQE_DB0D7GBRNNALwXPTn_SMne7_lWEjDg70pVNDrnmhid43X-7SGUW31JFRAuLzXoNpHdQ9dkf_2QV3HDSwdT-7aLxc0XeT0aLnRX/s4032/A1FE4791-BC1D-489F-876A-0429A7395C8A_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQvYtCak-FMUXKj1w6rfYd9qh6eTRPN3z5KZrCnkcuzsr7B64vZxQtxsk1zDkTdROWwu69ZaQhdZW7Rk_UleC3gRQE_DB0D7GBRNNALwXPTn_SMne7_lWEjDg70pVNDrnmhid43X-7SGUW31JFRAuLzXoNpHdQ9dkf_2QV3HDSwdT-7aLxc0XeT0aLnRX/s320/A1FE4791-BC1D-489F-876A-0429A7395C8A_1_201_a.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Here are a few other pictures highlighting the custom quilting work, courtesy of <a href="https://www.facebook.com/danaboneq/" target="_blank">Darnit Dana's Quilting</a>. </span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5Ni49ulOq-8UyEkaIeFptmfHmxgv8Zjjl2TISEv53sHcCOCpiz3ndsX5mcDBq8JVg_0_7ntdNKcBIgIqc9ZLrH4gApR2YveZYlxBE12daDXiNoUx1HvvIJS-DEAQ0noB1fTUaaBKQ_VYNOvM9rU8k_zC0PCloQAIFD0rmqDbxD8ZRqfUSB7uQsx8fw67/s4032/4D28DF22-A448-4611-B3AE-2CC889D228BB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5Ni49ulOq-8UyEkaIeFptmfHmxgv8Zjjl2TISEv53sHcCOCpiz3ndsX5mcDBq8JVg_0_7ntdNKcBIgIqc9ZLrH4gApR2YveZYlxBE12daDXiNoUx1HvvIJS-DEAQ0noB1fTUaaBKQ_VYNOvM9rU8k_zC0PCloQAIFD0rmqDbxD8ZRqfUSB7uQsx8fw67/s320/4D28DF22-A448-4611-B3AE-2CC889D228BB.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwU4OucavlCk6x-l7aumo1rMcIJhJcvTeG944RBJHduWorvtiTWjuOq0-QxZvNCGgLO65USX9tAnqr6HoMSe8-6KpoGGlhvIgehdp42RWOkPgodPiTzO38tRXEXBk8XDotDmVm9GFw9VoAEOECSHTlfPJkO8-ENvTS7xkvwMPVDTdwXus1BEOjx_XpYU7/s4032/E3694BDA-6CBD-4E2E-9968-09395067377B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwU4OucavlCk6x-l7aumo1rMcIJhJcvTeG944RBJHduWorvtiTWjuOq0-QxZvNCGgLO65USX9tAnqr6HoMSe8-6KpoGGlhvIgehdp42RWOkPgodPiTzO38tRXEXBk8XDotDmVm9GFw9VoAEOECSHTlfPJkO8-ENvTS7xkvwMPVDTdwXus1BEOjx_XpYU7/s320/E3694BDA-6CBD-4E2E-9968-09395067377B.jpeg" width="240" /></a></div><span style="font-family: arial;">I was even able to find some fleece for the backing featuring Highland cows. Here's a look.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_l05jsgmmyc_OPDWbdlZmIF-jqYTlWcaq9If-dbpawOOFRTXJI2q9kk_1EtvDG6PHkAwlJvZUI0wRPZMxfp0fZ5OSqgUu2nVcYxt3VukJF7dMA3CKTKjh1lcjAeNh0Tk06HvhFBXE27lXgxEzwCkepADt0jeAg8BzM_nSqaW771C3jaaRQQ3cO0eHMcRP/s4032/5E076C21-0814-4293-8376-96F1E33BF976_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_l05jsgmmyc_OPDWbdlZmIF-jqYTlWcaq9If-dbpawOOFRTXJI2q9kk_1EtvDG6PHkAwlJvZUI0wRPZMxfp0fZ5OSqgUu2nVcYxt3VukJF7dMA3CKTKjh1lcjAeNh0Tk06HvhFBXE27lXgxEzwCkepADt0jeAg8BzM_nSqaW771C3jaaRQQ3cO0eHMcRP/s320/5E076C21-0814-4293-8376-96F1E33BF976_1_201_a.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Now, here are a few fun facts about Highland cows, or to be more correct, Highland cattle. </span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial;">Highland cattle originated in the Scottish Highlands and Outer Hebrides islands off the northwest coast of Scotland as early as the 6th century. </span></li><li><span style="font-family: arial;">Although the reddish coloring of Highland cattle is what we are most familiar with today, black coloring was originally the most common.</span></li><li><span style="font-family: arial;">Highland cattle have a double coat of hair giving them their fluffy appearance aka "hairy coo."</span></li><li><span style="font-family: arial;">Highland cattle can live up to 20 years.</span></li></ul><div><span style="font-family: arial;">About two months ago, I had the very good fortune to visit Scotland prior to a professional meeting in Dublin. Given that we had spent some time in Ireland seven years ago, my husband suggested spending some additional time in Scotland instead. Our day trip to the Highlands did include an opportunity to meet a hairy coo. Here I am feeding a potato to Honey. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qcsLX3ab8L6RTxUqK1JmWqD5UraLBPuvaVb8qnklcgx_bU-BZ4wBYLpqGXIqltLF-hPkT2Ff4cZ8tBWxXllsTDm4u2hLLJ9-trFM9lZp73aEUxvsmngLZL3oz9QjgUsaZGjP4YqQ3EFrEQE2IVknGTbUl-H_AT2TJ5K2HaS0BAOLzkZMsRoXx4wSDijf/s4032/FA2B43F0-471E-4E4D-A010-268A7855F399.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qcsLX3ab8L6RTxUqK1JmWqD5UraLBPuvaVb8qnklcgx_bU-BZ4wBYLpqGXIqltLF-hPkT2Ff4cZ8tBWxXllsTDm4u2hLLJ9-trFM9lZp73aEUxvsmngLZL3oz9QjgUsaZGjP4YqQ3EFrEQE2IVknGTbUl-H_AT2TJ5K2HaS0BAOLzkZMsRoXx4wSDijf/s320/FA2B43F0-471E-4E4D-A010-268A7855F399.heic" width="320" /></a></div><span style="font-family: arial;">Before I bring this post to a close, here are a few comments about Scotland:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">If you have the opportunity to visit Scotland, take it.</span></li><li><span style="font-family: arial;">Edinburgh is absolutely beautiful and picturesque. Enjoy walking the Royal Mile and take the time to hike up to Arthur's seat.</span></li><li><span style="font-family: arial;">Don't be afraid to try haggis.</span></li></ul><div><span style="font-family: arial;">Before we left on our trip, a neighbor who had spent considerable time in Scotland told us to be sure to try haggis, neeps, and tatties - aka haggis, mashed turnips, and potatoes. I will admit that I've been somewhat squeamish at trying a mixture of minced sheep organs mixed with oatmeal, suet, and onion prior to its being boiled in a sheep's stomach. Our neighbor told us that, to him, haggis reminded him of his grandmother's Thanksgiving stuffing. With that perspective, we gave it a try. To be honest, it really was pretty good. The sage and onion seasoning along with the texture really did make it reminiscent of Thanksgiving. Here's how our haggis, neeps, and tatties were served at <a href="https://www.nicholsonspubs.co.uk/restaurants/scotlandandnorthernireland/deaconbrodiestavernroyalmileedinburgh?utm_source=google&utm_medium=organic&utm_campaign=gmb#/" target="_blank">Deacon Brodie's Tavern</a>. Deacon Brodie was quite a colorful character in Edinburgh history, but that is another story for another day.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRpJ3PdSkvNjowywxJwaPzXfQ3JCSYOVwxhbhCPkteBS66rrmkbaHhIQZtY9FGlr4tCs9lpBrGR0SGQI45T_V9Hp-cxhGscufRVjOzLi1H-nh1ERilpsMBZEAvksGWqSlPD8ZROr2YKSLlAgVixtPFLm9i1XLAf--e1i0I9zdjOmGmLrl7bYm9CEv-CFC/s4032/FC2AE459-C990-4F32-91E9-DAC6C3087786.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRpJ3PdSkvNjowywxJwaPzXfQ3JCSYOVwxhbhCPkteBS66rrmkbaHhIQZtY9FGlr4tCs9lpBrGR0SGQI45T_V9Hp-cxhGscufRVjOzLi1H-nh1ERilpsMBZEAvksGWqSlPD8ZROr2YKSLlAgVixtPFLm9i1XLAf--e1i0I9zdjOmGmLrl7bYm9CEv-CFC/s320/FC2AE459-C990-4F32-91E9-DAC6C3087786.heic" width="320" /></a></div>Whether learning about interesting animals or visiting new places, I find our world a fascinating place. I will leave you with this perspective from King David.</span></div><div style="text-align: center;"><span style="font-family: times;"><i>The earth is the LORD's, and all it contains,</i></span></div><div style="text-align: center;"><span style="font-family: times;"><i>The world and those who live in it. Psalm 24:1 </i></span></div><span style="font-family: arial;"><br /></span></div></div></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-58357000823330154152023-06-03T18:44:00.000-07:002023-06-03T18:44:07.202-07:00Strawberry Rhubarb Jam<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBUQCjqIDYHka_zAoOuGRrKVgJcfGJSf3yDHgGbRbc41v5cQG_tr4cChd0x6NvoduAvSiW1oAbM-UMkLjI__QUiCqegkjXqvwWXsivgq5bcCcMST8CADingHX7QnbJcw2GXTFswOAnMFHy-ZqrIQbxP-G-WDOLGn1VT5_UIOoDd8P2RvUJiyXKxGKyQ/s4032/IMG_9548.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBUQCjqIDYHka_zAoOuGRrKVgJcfGJSf3yDHgGbRbc41v5cQG_tr4cChd0x6NvoduAvSiW1oAbM-UMkLjI__QUiCqegkjXqvwWXsivgq5bcCcMST8CADingHX7QnbJcw2GXTFswOAnMFHy-ZqrIQbxP-G-WDOLGn1VT5_UIOoDd8P2RvUJiyXKxGKyQ/s320/IMG_9548.HEIC" width="320" /></a></div><span style="font-family: arial;">As it turns out, my last cooking-type post had to do with strawberries and rhubarb. Now, about 10.5 months later, I have another strawberry and rhubarb recipe to share. </span><p></p><p><span style="font-family: arial;">Despite our extended winter, some of the early garden plants are growing nicely, including my rhubarb plant. We had some nice weekend weather which provided a good opportunity to get out, do some weeding and harvest most of the stalks that had emerged on my plant. Because the plant was already sending out some flowering stalks, I wanted to get it cut back to stimulate growth of more edible stalks. Also, i was eager to make the first pie of the season. Given the large quantity of stalks that were ready for harvest, I decided to go ahead and make a batch of jam. We were already buying strawberries so I had my husband get the extra large container of them from the store.</span></p><p><span style="font-family: arial;">Before I proceed to the recipe, here's a little breakdown of the differences between jellies, jams,, and preserves:</span></p><p><span style="font-family: arial;"><b>Jellies</b> are made from fruit juice which is typically extracted from cooked, crushed fruit. The process of making jelly involves straining the cooked fruit through some type of very fine sieve or fine mesh fabric. The resulting juice is then cooked with sugar, and sometimes pectin, to create a firm texture.</span></p><p><span style="font-family: arial;"><b>Jams</b> are made from chopped fruit that is cooked down with sugar and often pectin. Jams are looser in texture than jellies and are more spoonable and spreadable.</span></p><p><span style="font-family: arial;"><b>Preserves</b> contain larger pieces of fruit, or even whole fruit. Cherry or strawberry preserves often contain whole fruit. The syrup in which the fruit is held together may be more like a syrup or more like a jam.</span></p><p><span style="font-family: arial;">A quick word about pectin. Pectin is a soluble fiber that is found in fruit. it is used as a thickener in jams and jellies. You can buy it in boxes or in a jar. Given that the amount of jam that I make at a time can vary greatly based on the fruit that I have on hand, I've come to prefer just having a jar on hand from which I can spoon out the given amount that I want. One 2-ounce box of pectin contains approximately 3.5 tablespoons of pectin.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_xTm5EL630LI0UNs4y1n_hWDbW4ajwdY7aDUSWMlDJtaFkAJ-_G18J_V_5c8pF8xW7HI1UhLBrFiha90EZC4U6XJuR5-jJUgSTuw0I3EFbX_46uuG2ZuJTkZCJ0utUkbwddN8hT7pWPkrx5OXoARUWw15TwGPh0YS8eAH5AOXrmmxWM-02y-puKdJQ/s4032/IMG_9542.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_xTm5EL630LI0UNs4y1n_hWDbW4ajwdY7aDUSWMlDJtaFkAJ-_G18J_V_5c8pF8xW7HI1UhLBrFiha90EZC4U6XJuR5-jJUgSTuw0I3EFbX_46uuG2ZuJTkZCJ0utUkbwddN8hT7pWPkrx5OXoARUWw15TwGPh0YS8eAH5AOXrmmxWM-02y-puKdJQ/s320/IMG_9542.HEIC" width="240" /></a></span></div><p></p><p style="text-align: left;"><span style="font-family: arial;">The amounts listed below will make approximately five 1/2 pint jars. I will add some comments below the recipe regarding our preferences and ways that you can introduce your own style.</span></p><p style="text-align: center;"><b style="font-family: arial;">Strawberry Rhubarb Jam</b></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: arial;">4 cups of chopped rhubarb</span></li><li><span style="font-family: arial;">4 cups of chopped strawberries</span></li><li><span style="font-family: arial;">4 tablespoons of pectin</span></li><li><span style="font-family: arial;">1 tablespoon of lemon juice</span></li><li><span style="font-family: arial;">2 cups of sugar</span></li></ul><div><span style="font-family: arial;">Stir all ingredients together and bring to a boil on the stove. Cook until mixture is slightly thickened and the fruit is cooked to your satisfaction. Here is what mine looked like when I was finished.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa0bvYO8fisXjnjf6xh5LnW2ay0n7sc47owRkc5qU5z1kbajCgPOtfCeFJC9QJadyqk4HXMTsIlkmI7NH2RrTSZQZPyiU82fIqcneJHvCEHmE19507yifthwl-i7wipYCWNQ9sOI9uLwqfFqY03_GQiW1svokQGaWJtIkjmPgiGwjcHvTI1rfg1kgbg/s4032/IMG_9545.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa0bvYO8fisXjnjf6xh5LnW2ay0n7sc47owRkc5qU5z1kbajCgPOtfCeFJC9QJadyqk4HXMTsIlkmI7NH2RrTSZQZPyiU82fIqcneJHvCEHmE19507yifthwl-i7wipYCWNQ9sOI9uLwqfFqY03_GQiW1svokQGaWJtIkjmPgiGwjcHvTI1rfg1kgbg/s320/IMG_9545.HEIC" width="240" /></a></div><span style="font-family: arial;"><div><b>A few considerations regarding fruit and sugar ratio</b>:</div><div>Remember that rhubarb is tart and strawberries are sweet. I like using equal ratios in my jam. I've seen some recipes that use a greater strawberry-to-rhubarb ratio. Feel free to start with smaller quantities of fruit and then figure out what you like.</div><div>We tend to like the tartness in the strawberry-rhubarb mixture. As such, we limit our sugar to 2 cups. You could always increase the amount of sugar. Consider trying an initial batch with smaller quantities such as 1 cup each of the two fruits and 1/2 cup of sugar and then adjust from there before proceeding with a larger batch.</div><div><b><br /></b></div><div><b>Processing the jam</b>:</div>Ladle hot jam into prepared jars and process in a boiling water bath canner. The standard processing time for sea level is about 15 minutes. Because I live at a higher elevation, I process for 25 minutes.</span></div><div><span style="font-family: arial;">For guidance on processing, I recommend consulting the <i>Ball Blue Book</i> for canning. You can see that my copy is pretty beat up, but it's my "go to" source. You can see from the picture at the top of the post that I used both half-pint jars and smaller half-cup jars. At the end of the day, the choice is yours. I tend not to use pint jars much for jams anymore because we just don't go through it fast enough now that there are only two of us in the house.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_rGDaIbkkXdV8JFytbhwmpSBsw-QZ7J_aiVCaSxONsBDSDGizBV3tQwsNVDOoaEKxU0TyzLsBUGRKmGRXIHnpK-dVaE7gz7aTORirbDIGJ5mOvTwuYYN2E4t-aODAOomp9q_k9ap8tAlhR1HObN2COBY_PNEId-y-Ek10jrV9Qzy7pIYYsfhcV8goQ/s4032/IMG_9546.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_rGDaIbkkXdV8JFytbhwmpSBsw-QZ7J_aiVCaSxONsBDSDGizBV3tQwsNVDOoaEKxU0TyzLsBUGRKmGRXIHnpK-dVaE7gz7aTORirbDIGJ5mOvTwuYYN2E4t-aODAOomp9q_k9ap8tAlhR1HObN2COBY_PNEId-y-Ek10jrV9Qzy7pIYYsfhcV8goQ/s320/IMG_9546.HEIC" width="240" /></a></div><span style="font-family: arial;">Enjoy your jam on toast, scones, biscuits, or anything else you like!</span></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-23642625928576272252023-04-30T14:41:00.002-07:002023-04-30T14:41:37.681-07:00A Long Winter (of the soul) …<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QG54V7ZNeF4nsjmGcj5niMFFs6GxwSlbSGz8vmb20_Dz_rANkDL38dJ3z59ua6JomNdCzx9SqmROBK09r_oAlYI7gwAihxDxW64X5Zmi9wU7tAbVSDAK9RoPMQwWbdrvR_SrnvWfHiQCT-1k6Yl9X6bS5XiPcEL3KooriR2vQ75hvX10czrygzbS9g/s3626/IMG_9440.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3626" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QG54V7ZNeF4nsjmGcj5niMFFs6GxwSlbSGz8vmb20_Dz_rANkDL38dJ3z59ua6JomNdCzx9SqmROBK09r_oAlYI7gwAihxDxW64X5Zmi9wU7tAbVSDAK9RoPMQwWbdrvR_SrnvWfHiQCT-1k6Yl9X6bS5XiPcEL3KooriR2vQ75hvX10czrygzbS9g/s320/IMG_9440.jpeg" width="267" /></a></div></div><span style="font-family: arial;">I'm realizing that it's been over a year since I last shared a sewing project. Even though I've found myself with less time for non-work-related projects of any kind, I have completed a few. The one I'm sharing in this post is somewhat symbolic of the past 5 months as well as the past three years. </span><div><span style="font-family: arial;">Those of you who are fans of Laura Ingalls Wilder's <i>Little House</i> series will recall that the 6th book in the series is titled <i>The Long Winter</i>. This book details her family's experiences of living in the small homesteading town of DeSmet, South Dakota, during the winter of 1880-81. This winter began in mid-October with a series of storms that persisted into the early spring months. The book concludes with the long-awaited arrival of a train in late April, bring much needed supplies and food.</span></div><div><span style="font-family: arial;">Here in northern Utah, we have just concluded one of our longest winters. It began in somewhat typical fashion with snowfall in early November. What occurred in atypical fashion, however, is that this early snow did not completely melt prior to the onset of more substantial snow several weeks later. Throughout the winter, this early November snow remained buried in our yard. This winter result in many broken records related to snowfall and water. Most notably, one of our ski resorts received over 900 inches of snow. Just as we thought we were on the brink of having the snow melt away for the season, we received several more feet in the valley during the first week of April. Here's some of the local evidence.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPrOOrpGkhljniUdnpV_wZz7pGbv1RwNZeXS4HiikcS61D86tzHAEbjg758edWx5Hk2a5p5HzYBjAJmCXZpzse3xgVU-fyJxsX6tqNAm1AwzbWtWxHyhpyjYnQzcQeugYmAeHLsBqQVC-j7cLNDa6DWXMvKm7jhbWBaMeYBKRabdgwRMlPbkFpCKsQA/s4032/IMG_9301.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPrOOrpGkhljniUdnpV_wZz7pGbv1RwNZeXS4HiikcS61D86tzHAEbjg758edWx5Hk2a5p5HzYBjAJmCXZpzse3xgVU-fyJxsX6tqNAm1AwzbWtWxHyhpyjYnQzcQeugYmAeHLsBqQVC-j7cLNDa6DWXMvKm7jhbWBaMeYBKRabdgwRMlPbkFpCKsQA/s320/IMG_9301.HEIC" width="320" /></a></div></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AVSvHc48uC_7bWhcQsSCv5RuqrpCNKf0RIwxmcAF0b6092b2P0VtVI8Ni-P49Agx6UXOcC9k5DEBobBHWFrs7nSKc-31TyuIZ6METLydQpwFdrb4VhJ8oNHnwFyJMCsj4l0QUf1al73OsMSGtN1J5LacZK2g9aVd4f3wFLL8-ryW3n9Kk86vsuxpZg/s4032/IMG_9291.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AVSvHc48uC_7bWhcQsSCv5RuqrpCNKf0RIwxmcAF0b6092b2P0VtVI8Ni-P49Agx6UXOcC9k5DEBobBHWFrs7nSKc-31TyuIZ6METLydQpwFdrb4VhJ8oNHnwFyJMCsj4l0QUf1al73OsMSGtN1J5LacZK2g9aVd4f3wFLL8-ryW3n9Kk86vsuxpZg/s320/IMG_9291.HEIC" width="240" /></a></div><span style="font-family: arial;"><div style="text-align: left;">The persistent snow has also resulted in an extremely delayed spring. The final patch of snow in our backyard melted away only this past week on April 27. Additionally, the persistent snow and cold temperatures have delayed the emergence of the spring flowers and leaves. In many ways, this has resulted in a sense of disconnect between the date on the calendar and the views outside. This Friday, however, patches of early spring green began to appear on the hillside behind our house amidst the residual patches of snow. Just today, blossoms began appearing on our flowering tree in the front yard.</div></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4ik8sQ3rA9qotebwe_V67Y6FDt5BmskiEzJi9tOJLgRhudvtqAV7AV-WvEx1Mt7JT6-hqKI0RsablMxRycf0i8Y2UEnwCHZ_nykHvZ32cKlXpyyrx87LXPQ-8FauYUTEDwdda1FFhnAwkWpcua-Rt9BV_cyuFyQRD2gApLwgiaNXjEt7Mke4gqHqsw/s4032/IMG_9422.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4ik8sQ3rA9qotebwe_V67Y6FDt5BmskiEzJi9tOJLgRhudvtqAV7AV-WvEx1Mt7JT6-hqKI0RsablMxRycf0i8Y2UEnwCHZ_nykHvZ32cKlXpyyrx87LXPQ-8FauYUTEDwdda1FFhnAwkWpcua-Rt9BV_cyuFyQRD2gApLwgiaNXjEt7Mke4gqHqsw/s320/IMG_9422.HEIC" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">In some ways, these past three years have also been a bit of a long winter of the soul. The convergence of the pandemic, politics, and consequences of patriarchy in my larger faith community have taken their toll. I was unprepared for the unexpected magnitude of what these years would reveal. These years have also brought a series of additional losses and challenges, not all of which were directly related to the above named three Ps.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">So, just what does all of the above have to do with a wool applique project? I bought this project in early 2022 for a few reasons: 1) During January, I like to have blue winter-themed decor out and about to take away the empty feeling after the Christmas decorations come down; 2) I loved the design itself with the church in the winter snow and the bluejay on the fence; and 3) the verse itself is one that resonated with me. Through world and national disruptions, through seasons of loss and heartache, God does, indeed, guide us always and is faithful.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">These past three years have brought to light just how crucial it is to be grounded in and guided by God's Word and not by those who would assume to be "leaders." To be clear, I don't consider myself to be a "deconstructor." If anything, I think of my own "long winter" of being more akin to Hebrews 12:1 and putting off obstacles that entangle to be able to run with endurance the race set before me.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>And the LORD will continually guide you, and satisfy your desire in scorched places, and give strength to your bones; and you will be like a watered garden, and like a spring of water whose waters do not fail. Isaiah 58:11 (NASB)</i></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-58268094465330680642022-07-24T19:28:00.001-07:002022-07-24T19:28:11.612-07:00Strawberry Rhubarb Pie (for two) to Celebrate Two Utah Holidays<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B44WdrcDFxSK1q8sHirqx4mImwnEPnJoNVacYL3kQvk8fDVVslbeD2GwBNG2vnrTK-P3_S8vk7SjfBA5UN1Q-KJ_gtyuY8JxhcWLcQh-yJSK-3l2NqDz9nnuF1c2LVkwSi-kb2Lb90wHfoJuiLcgHSLSu0dP0hlQwENgHzc0_f4bO1pn_oEQwnBfiA/s4032/D35ADA3D-B5D8-49B1-9B7D-A3BCE263ED71.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B44WdrcDFxSK1q8sHirqx4mImwnEPnJoNVacYL3kQvk8fDVVslbeD2GwBNG2vnrTK-P3_S8vk7SjfBA5UN1Q-KJ_gtyuY8JxhcWLcQh-yJSK-3l2NqDz9nnuF1c2LVkwSi-kb2Lb90wHfoJuiLcgHSLSu0dP0hlQwENgHzc0_f4bO1pn_oEQwnBfiA/s320/D35ADA3D-B5D8-49B1-9B7D-A3BCE263ED71.heic" width="240" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">I hope that summer is treating you well. Here in Utah, we've had an unusually hot and dry summer. Just the same, the blooming Rose of Sharon bushes as well as the onslaught of zucchini in the garden serve as reminders that we are now on the downhill side of summer. This is also the time of year where the days become palpably shorter - the sun takes longer to come up in the morning and then sunset is noticeably earlier than just a few weeks ago. </span></div><p></p><p><span style="font-family: arial;">These changes in the summer season also coincide with our Utah state holiday, also known as Pioneer Day. For those of you who are less familiar with Utah and our local quirks, July 24 is the day that the Mormon pioneers arrived in the Salt Lake Valley in 1847. Their leader, Brigham Young, declared, "This is the place."</span></p><p><span style="font-family: arial;">During my early growing up years, I was quite the connoisseur of pioneer stories of any kind. I have memories of teaching myself to read silently while reading <i>Little House in the Big Woods</i>. I had begun by reading it out loud (seemed logical to my 5- or 6-year-old self at the time); however, I think my mother quickly tired of listening to me and asked, "Can't you just read to yourself?" I remember taking the time to figure out the process, and ultimately managed to finish the book. At any rate, my love of pioneer stories translated into thinking that it was pretty neat that we had a Pioneer Day holiday. I even have memories of watching the big parade in Salt Lake City on our 13-inch black-and-white television set and dressing up in pioneer costumes.</span></p><p><span style="font-family: arial;">So why the pie? On the one hand, it might seem idyllic to think about a homemade treat for a day celebrating the state's pioneer heritage. Around 15 years ago, some groups decided that if one says Pioneer Day really fast, it sort of sounds like Pie N' Beer Day. Some of the local breweries have turned it into a bit of an event. Others of us, who really don't care for anything stronger than root beer anyway, are happy to enjoy a little cheeky fun and enjoy some pie.</span></p><p><span style="font-family: arial;">So why rhubarb? Because, plain and simple, I have an abundance in the garden right now. Even with giving much away, I still have plenty. It's been a while since I made a strawberry rhubarb pie, so I thought it would be fun to make one; and, I like making pie. My current challenge is that there are now just the two of us at home, so making a large pie becomes rather impractical. Fortunately, I have a 7-inch pie pan that is a great size for a pie that will allow us to enjoy dessert over 3 to 4 nights. If I'm making a pie in this pan, I will typically cut the recipe for the filling in half. I haven't done the calculations; however, practical experience tells me I'm not too far off.</span></p><p><span style="font-family: arial;">Rhubarb actually is a vegetable that is used as a fruit due to its sweet/sour taste. It was first described in China over 1,800 years ago and made its way to Europe via the Silk Road. Its root was initially used for medicinal purposes. It wouldn't be until the the 18th century or so that its stalks were used more widely for culinary purposes. Apparently, several species of rhubarb exist and may be more predominantly green or red. Here's a picture of the single plant I have in my garden. Note that it's been recently rather heavily harvested.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjsb-_b30Ma4q9G5-YatEWwiuBVIGk39u6GHArTwYuSWeHgwOSq_VsFnJFdtWmdY4fujP6HS1dylLNVtlp3M2JfUlD-RrRJOf2Bv0xH8DLO_WsJDb41AEhbCMIkKZE9FRO7sXjO4Zy_Qf7g3U-dQTE8VZrPVUnRZpErtTOEmWfS-oVKzdJ91w-qIc1A/s4032/9AEE12BD-636A-4E80-9514-9E2A44041A1D.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjsb-_b30Ma4q9G5-YatEWwiuBVIGk39u6GHArTwYuSWeHgwOSq_VsFnJFdtWmdY4fujP6HS1dylLNVtlp3M2JfUlD-RrRJOf2Bv0xH8DLO_WsJDb41AEhbCMIkKZE9FRO7sXjO4Zy_Qf7g3U-dQTE8VZrPVUnRZpErtTOEmWfS-oVKzdJ91w-qIc1A/s320/9AEE12BD-636A-4E80-9514-9E2A44041A1D.heic" width="320" /></a></div><p></p><p><span style="font-family: arial;">With that, let's get on to making a strawberry rhubarb pie for two.</span></p><p><span style="font-family: arial;">1 recipe for a double-crust 9-inch pie crust. (It's just easier for me to make the amount for a double-crust 9-inch pie than to do more math. That way if you end up with a little more filling than your 7-inch pan can hold, you can always make an even smaller extra pie.) I just go to the Betty Crocker cookbook for my stand-by pie crust recipe.</span></p><p><span style="font-family: arial;">Filling ingredients</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">1 1/4 cup chopped rhubarb (Take a look at the pictures below to see how I chopped up my rhubarb. I opted for smaller pieces.)</span></li><li><span style="font-family: arial;">1 1/4 cup chopped strawberries</span></li><li><span style="font-family: arial;">1/2 cup sugar</span></li><li><span style="font-family: arial;">1.5 tbsp tapioca flour</span></li><li><span style="font-family: arial;">1/2 tbsp all-purpose flour</span></li><li><span style="font-family: arial;">1-2 tbsp butter</span></li></ul><div><span style="font-family: arial;">Directions</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Stir the rhubarb, strawberries, sugar, tapioca flour, and all-purpose flour together. Here's what it will look like. The stalks on my rhubarb plant are more green than red so they look a bit like chopped celery.</span></li></ul></div><p></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdER8ym8J30oEVq-amszI4Ubj1xKvPJWLqg7l7kcWv7gBaDnSA508gz32ZE_Q4J_7K-YthIbY5Fr_HjE-A7UqfV-m_jIqze1PUxKLuV6S_cPVzTg7yYcpFdyjAz56sx5CL0I5J4CqNQPs0eJk6zz-y4KaXJ12YdGaIdGdGe-pCwspw_1yTxtTeTZZhDA/s3024/F2C9DDFA-5A92-48E2-A7EF-3ABC4DA34860_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2774" data-original-width="3024" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdER8ym8J30oEVq-amszI4Ubj1xKvPJWLqg7l7kcWv7gBaDnSA508gz32ZE_Q4J_7K-YthIbY5Fr_HjE-A7UqfV-m_jIqze1PUxKLuV6S_cPVzTg7yYcpFdyjAz56sx5CL0I5J4CqNQPs0eJk6zz-y4KaXJ12YdGaIdGdGe-pCwspw_1yTxtTeTZZhDA/s320/F2C9DDFA-5A92-48E2-A7EF-3ABC4DA34860_1_201_a.heic" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial;">Roll out the bottom portion of the pie crust, place it in the pie pan, and spoon in the filling. This recipe made just the right amount for the 7-inch pan.</span></li></ul></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEvBD1AKc_u5O9lT7d_H5a3Sc4KWT8lAqipDML9HqquBusBZMj1qYvpmat2m3ueEnQSubOZnr8_dK3SOZZV-RKN0ZA8YIpU0EoBS8Bt0yNxhe5fz9pSicMAZCbs0Nud2fgHhjB5a3zlfTx5QRG7Qq0FfbbUX5cxF9Ep5KpYd2nMoVdfcYwHCdYzAsmw/s3230/8A60881E-BE99-494E-9B57-AF4DA34CF667_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2970" data-original-width="3230" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpEvBD1AKc_u5O9lT7d_H5a3Sc4KWT8lAqipDML9HqquBusBZMj1qYvpmat2m3ueEnQSubOZnr8_dK3SOZZV-RKN0ZA8YIpU0EoBS8Bt0yNxhe5fz9pSicMAZCbs0Nud2fgHhjB5a3zlfTx5QRG7Qq0FfbbUX5cxF9Ep5KpYd2nMoVdfcYwHCdYzAsmw/s320/8A60881E-BE99-494E-9B57-AF4DA34CF667_1_201_a.heic" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial;">Dot the filling with a few chunks of butter.</span></li></ul></div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZbzdkhj4BTs7s3F7iOFQe52r6zfRDJmI3ZxgyN1aoFDO8cf_A_ObetViPB7ZcTQQ1Mi7foPoe9HO7tuI3aOwpeRkURzHrKyhHhLu7pjoYs3YBOnp4qnmb1GOfl_9iS6LvWhpl5cau4QX8g12uHyvFgZAJvdN3poF-kwGKMEGyP_aiRQmR5t6MogbUw/s3007/61A92AED-C5A6-4FEA-A6B9-134855570BF4_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2974" data-original-width="3007" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZbzdkhj4BTs7s3F7iOFQe52r6zfRDJmI3ZxgyN1aoFDO8cf_A_ObetViPB7ZcTQQ1Mi7foPoe9HO7tuI3aOwpeRkURzHrKyhHhLu7pjoYs3YBOnp4qnmb1GOfl_9iS6LvWhpl5cau4QX8g12uHyvFgZAJvdN3poF-kwGKMEGyP_aiRQmR5t6MogbUw/s320/61A92AED-C5A6-4FEA-A6B9-134855570BF4_1_201_a.heic" width="320" /></a></span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Roll out the top crust place it over the filling and crimp the edges. (You will see in the photo below that my crust didn't stay in one piece so it's a little pieced together. Artistry is not my strength, but I usually can make food that will taste good.)</span></li><li><span style="font-family: arial;">Poke some holes in the top for ventilation and sprinkle with sugar. (If you like, you can brush the top with egg wash. I prefer to just leave the crust as is.)</span></li></ul><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo8KSUpKXOTZUGt7-VWdMJGnm9LDBZKfT1ktBBxYhZlPaGlPztykJGFejtjo9nmuNsVkoJZFpK7UT5iwHFdPafl7xGgENp75ATLWiwQJSfmHC3YuhWBWrQf2BCovnUphk26GDpzSNePFw5KrP07KrrDNg1q8Do0pULIis5YIOO0IC6nQ9qjZX9gKAzQ/s3024/2F336F44-2C7C-4418-B204-E7DDCCB9F524_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo8KSUpKXOTZUGt7-VWdMJGnm9LDBZKfT1ktBBxYhZlPaGlPztykJGFejtjo9nmuNsVkoJZFpK7UT5iwHFdPafl7xGgENp75ATLWiwQJSfmHC3YuhWBWrQf2BCovnUphk26GDpzSNePFw5KrP07KrrDNg1q8Do0pULIis5YIOO0IC6nQ9qjZX9gKAzQ/s320/2F336F44-2C7C-4418-B204-E7DDCCB9F524_1_201_a.heic" width="317" /></a></span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Lightly cover the outer circumference with foil and bake for 15 minutes at 425ºF. Remove the foil and bake for another 30 minutes or so until the crust is lightly browned and the juices are starting to bubble through the vent holes.</span></li><li><span style="font-family: arial;">Here it is out of the oven. As you can see, the patching didn't totally hold, but you can see how the crust is browned and the filling is bubbling up.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04wSWSWTjczpvlnKlQ_-6X2sqwL89T1SK4_D_mw2t2nf549F7mBrJIZGLiSVAnvPC0Hj3Qg5NbysgHl47Y4zernkjdGvyWS-TlUTFznuikB_ru51zrBhZ9ji_BBQ8drglBcYgVhXIEebyA0IzUuEbVFHukQ0Hq8l0y4mV3qgJv317WNQqJ_ZgPne5sA/s3067/558FE4E3-7AC6-4077-AFB6-224F647B93AD_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3067" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04wSWSWTjczpvlnKlQ_-6X2sqwL89T1SK4_D_mw2t2nf549F7mBrJIZGLiSVAnvPC0Hj3Qg5NbysgHl47Y4zernkjdGvyWS-TlUTFznuikB_ru51zrBhZ9ji_BBQ8drglBcYgVhXIEebyA0IzUuEbVFHukQ0Hq8l0y4mV3qgJv317WNQqJ_ZgPne5sA/s320/558FE4E3-7AC6-4077-AFB6-224F647B93AD_1_201_a.heic" width="316" /></a></span></div><span style="font-family: arial;"><br /><div>Whether you celebrate Pioneer Day or Pie N' Beer Day or just like pie, enjoy giving this recipe a try, and please let me know if you would like some rhubarb! Here it is served with some vanilla ice cream.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3ft2IVP1WDCflNz42ey_RyNC5aWA1ZfOzX4AZ-O3frq588tpRY5PWtZi51O7yF2HOnLkpQXbIWtqzfS7RtvR7Qj7UE4Hao3ZWr9MwX1uJ2Y6AVezfPg7jHqOsK1REMhO5nFP30e6D7paVsXyBBHD8Ky-IsfbuLAY9FdRWvkokhGSJgCoPTFtDcGmQw/s2972/7F1374A6-3E7B-4D95-9671-498D7A9A9947_1_201_a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2883" data-original-width="2972" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3ft2IVP1WDCflNz42ey_RyNC5aWA1ZfOzX4AZ-O3frq588tpRY5PWtZi51O7yF2HOnLkpQXbIWtqzfS7RtvR7Qj7UE4Hao3ZWr9MwX1uJ2Y6AVezfPg7jHqOsK1REMhO5nFP30e6D7paVsXyBBHD8Ky-IsfbuLAY9FdRWvkokhGSJgCoPTFtDcGmQw/s320/7F1374A6-3E7B-4D95-9671-498D7A9A9947_1_201_a.heic" width="320" /></a></div><br /></div></span><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-90177924784690718272022-04-14T16:06:00.002-07:002022-04-14T16:06:41.048-07:00Hot Cross Buns<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnNlK7XzXDg1Gv4dACJef0c0bEl6X8ueXB3GA0X-21Mhf08WcAud7DhgsdmQueQWD3gmXGn8Z8iwMvrrVUEe9hBM4j66Qe_scrXGD3jGFWZcEd_c5Ky0Bn-vUfuEyohdooGEePIEM_uqIBzuPkmHymjRZ3jXh9yk8M2gv9L4e0r0IUcpI6QA6uViuKQ/s3129/IMG_8369.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3129" data-original-width="3020" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnNlK7XzXDg1Gv4dACJef0c0bEl6X8ueXB3GA0X-21Mhf08WcAud7DhgsdmQueQWD3gmXGn8Z8iwMvrrVUEe9hBM4j66Qe_scrXGD3jGFWZcEd_c5Ky0Bn-vUfuEyohdooGEePIEM_uqIBzuPkmHymjRZ3jXh9yk8M2gv9L4e0r0IUcpI6QA6uViuKQ/s320/IMG_8369.jpeg" width="309" /></a></span></div><span style="font-family: arial;">While many of us first learned of hot cross buns through the nursery rhyme, "One a penny, two a penny, hot cross buns," hot cross buns actually are associated with the Easter season, specifically Good Friday. In essence, hot cross buns are rolls made with an enriched dough and flavored with spices and fruit. They are marked with a cross to commemorate Jesus' crucifixion.</span><p></p><p><span style="font-family: arial;">Hot cross buns are said to have originated in England. The first definitive reference to hot cross buns is in 1733 when they were referenced in <i>Poor Robin's Almanac</i>. Recipes for a precursor to today's hot cross bun are said to have originated centuries earlier in the 1300s when a monk from St. Alban's abbey created a recipe for St. Alban's buns which were given to the poor on Good Friday. </span></p><p><span style="font-family: arial;">Regardless of their origins, hot cross buns are rather tasty and really can be eaten any time of year. As I mentioned earlier, they are made with an enriched dough. An enriched dough is one that includes milk, butter, and eggs. Given that milk and eggs were typically avoided during the Lenten season, it's not too surprising that a food that marks the close of Lent would include these ingredients. Hot cross buns include more sugar than a typical roll recipe, and they also include spices such as cinnamon or nutmeg along with fruit which may include chopped apples, raisins, or currants as well as some grated orange peel. The spices are said to commemorate the spices that would have been used to prepare Jesus' body for burial, and the orange peel is said to symbolize the bitterness of His suffering on the cross.</span></p><p><span style="font-family: arial;">The recipe that I'm sharing is derived from <a href="https://www.bbc.co.uk/food/recipes/hot_cross_buns_74750" target="_blank">Paul Hollywood's</a> (yes, from the British Baking Show). I've made some modifications to his directions, changed the measurements to traditional US-based measures, and made some minor adjustments to the ingredients.</span></p><p><span style="font-family: arial;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">1 1/4 cup milk</span></li><li><span style="font-family: arial;">1/4 cup butter</span></li><li><span style="font-family: arial;">1/3 cup sugar</span></li><li><span style="font-family: arial;">3-4 cups flour (see instructions regarding how to add in the flour)</span></li><li><span style="font-family: arial;">1 packet yeast (2 1/4 tsp)</span></li><li><span style="font-family: arial;">1 tsp salt</span></li><li><span style="font-family: arial;">1 beaten egg</span></li><li><span style="font-family: arial;">1 tsp cinnamon</span></li><li><span style="font-family: arial;">1 cup raisins</span></li><li><span style="font-family: arial;">1 apple, finely chopped</span></li><li><span style="font-family: arial;">zest of one orange</span></li></ul><div><span style="font-family: arial;">Paste of flour and water to mark the crosses on the buns</span></div><div><span style="font-family: arial;">Apricot jam to use for the glaze on top of the buns</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Directions:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Heat the milk and butter together over medium heat until the milk starts to come to a simmer. Remove from heat and allow the milk to cool to about 105 to 110 degrees Fahrenheit.</span></li><li><span style="font-family: arial;">While the milk is cooling, use the time to chop up the apple and zest the orange. Here is a picture of how finely I like to chop up my apples.</span></li></ul><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2-4r-Kge5GBFrWiLgWVXaa2n9aelQnr4C2TUSwdU9zvdeKaPU-M0GrXiFWOe-cBN_QeIyULKJli12ZVRnuNPl8oQPYufJU-EZrzLK8Zc-KdXJFMVTCzQznRavNvCjYOq_-liwV5JjHxAzX2FPL-6SzzDAnwr8sNHX-IjMTY9nTSqwgdEXiZx1NvZK8Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2-4r-Kge5GBFrWiLgWVXaa2n9aelQnr4C2TUSwdU9zvdeKaPU-M0GrXiFWOe-cBN_QeIyULKJli12ZVRnuNPl8oQPYufJU-EZrzLK8Zc-KdXJFMVTCzQznRavNvCjYOq_-liwV5JjHxAzX2FPL-6SzzDAnwr8sNHX-IjMTY9nTSqwgdEXiZx1NvZK8Q" width="320" /></a></div></span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Pour the milk and melted butter into the mixing bowl and whisk in the yeast and about 1-2 tsp of the sugar. I like to let the mixture set for about 5 minutes to make sure that the yeast will bloom.</span></li><li><span style="font-family: arial;">Mix in about 2 cups of flour, the remaining sugar, salt, egg, and cinnamon. I'm one who likes to add in the flour somewhat gradually. I like to keep my enriched doughs a little on the sticky side to keep the resulting rolls from becoming too dry. Chances are you will be using close to about 3 1/2 cups of flour if not a little more. Just the same, start with about half and then add additional flour about 1/2 cup at a time.</span></li><li><span style="font-family: arial;">Stir in the fruit and orange zest. This will add a little more liquid to the dough so you may very well end up using about 4 cups of flour total. If you are using a stand mixer, you can use the dough hook to get the fruit and orange zest well combined in the dough. Once the dough has been well-kneaded, place in a well-oiled bowl, cover with a towel and allow to rise for about 1 hour or until it is doubled in size. I like to use the "proof" setting on my oven. I don't know that it makes things faster but it does provide a controlled environment.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68qlBygwsQ-vkjIIbVU8VznjD9D7XmSoLQpxcgI_fiZ6SVPuU6nZV6_mSwkYZk26QxFYN5HBwdAPY799Pffi2K5-Ea7DDdURMki5A0KUlZ3w5E-Zdm_2Neo9zXKWQU6yuF3sylqXTByLjmk_jpIpL8qljyuEQnOos1EPWtbaFabKxuBgf2veCjGl_Mg/s2803/IMG_8361.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2428" data-original-width="2803" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68qlBygwsQ-vkjIIbVU8VznjD9D7XmSoLQpxcgI_fiZ6SVPuU6nZV6_mSwkYZk26QxFYN5HBwdAPY799Pffi2K5-Ea7DDdURMki5A0KUlZ3w5E-Zdm_2Neo9zXKWQU6yuF3sylqXTByLjmk_jpIpL8qljyuEQnOos1EPWtbaFabKxuBgf2veCjGl_Mg/s320/IMG_8361.jpeg" width="320" /></a></div></span></li></ul><ul style="text-align: left;"><li><span style="font-family: arial;">After the dough has risen, divide it into twelve equal pieces. I like using a food scale to weigh out the dough to help ensure that the rolls are as close to uniform in size as possible. You don't have to get that scientific in your approach. I've also found it helps to ensure that all rolls rise evenly and bake uniformly. Here they are all divided out. I like using a silicone sheet on the bottom of my baking pan.</span></li></ul><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6qYDaw6AErhoPB9phEA89PnRZvrNDtu5rX35K2F0I5-82573jLXLdUHArwY8S_4Wz6YzeFSJ25wUxlBWTt4cRsGDI5JEQXoMYq_Shxm_tFL0alDzV3CNZq-Xd64i31nhk3ROYRhKm0X0C0IIEsFXkNFSIwrt4KbE5bWifzwhGrFVwmtWDccSSFBVjDQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6qYDaw6AErhoPB9phEA89PnRZvrNDtu5rX35K2F0I5-82573jLXLdUHArwY8S_4Wz6YzeFSJ25wUxlBWTt4cRsGDI5JEQXoMYq_Shxm_tFL0alDzV3CNZq-Xd64i31nhk3ROYRhKm0X0C0IIEsFXkNFSIwrt4KbE5bWifzwhGrFVwmtWDccSSFBVjDQ" width="320" /></a></div></span></div><ul style="text-align: left;"><li><span style="font-family: arial;">After the rolls have risen, make a paste with with flour and water and pipe the crosses on the tops of the rolls. It doesn't have to be exceedingly thick, and you also don't want it so thin that it just drips off the rolls. Here is my most recent effort.</span></li></ul><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibCJ0hSUhIIubgQrv5s62SRKINMkx_oihpWMydgDCiXPzcqEcX0rdtlm4m0LfrQXuxbQftWB9edmATbgjNoaOBiOKAUFBRBcTZ3EK8OUN1ELiw6R2-1bg5WF4azPn9tATtaSrkejnfNTjI90usJALoKCVWUnZvQUfv4RLxgvLcEPhjDYtDtnFP6QStYQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEibCJ0hSUhIIubgQrv5s62SRKINMkx_oihpWMydgDCiXPzcqEcX0rdtlm4m0LfrQXuxbQftWB9edmATbgjNoaOBiOKAUFBRBcTZ3EK8OUN1ELiw6R2-1bg5WF4azPn9tATtaSrkejnfNTjI90usJALoKCVWUnZvQUfv4RLxgvLcEPhjDYtDtnFP6QStYQ" width="320" /></a></div></div></div></span></div><ul style="text-align: left;"><li><span style="font-family: arial;">Bake at 375 degrees Fahrenheit for about 20 to 25 minutes. You can see that when the buns come out of the oven, the cross will have somewhat faded into the bun itself.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaQ-ZGz13nPFRlCtdA3wRX9bQZ3R2lxb5F9gwVkXqjZeMX6qFq1vYZvRmCFwvricVemATCq45X4-NwHpOn2XuKjCmHH8tEwFRG55olkLCeTSqwy83f-ppgMP3l3JpHR8smHKq1l7Ot7IgCbPgfM3PKEYn4OqSNeO_fa5oAXoc1eau1ezOJQgzfEcKqA/s4032/IMG_8366.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaQ-ZGz13nPFRlCtdA3wRX9bQZ3R2lxb5F9gwVkXqjZeMX6qFq1vYZvRmCFwvricVemATCq45X4-NwHpOn2XuKjCmHH8tEwFRG55olkLCeTSqwy83f-ppgMP3l3JpHR8smHKq1l7Ot7IgCbPgfM3PKEYn4OqSNeO_fa5oAXoc1eau1ezOJQgzfEcKqA/s320/IMG_8366.jpeg" width="320" /></a></div></span></li><li><span style="font-family: arial;">After the buns have cooled a little, heat up the apricot jam to brush over the tops of the rolls to give them a sticky shine and make the cross stand out. You are welcome to sieve the jam to remove some of the chunky pieces. I just heat the jam in the microwave oven and brush everything over the tops.</span></li><li><span style="font-family: arial;">Because the buns include fruit and sugar, I tend to store them in the refrigerator and then warm them a little before serving.</span></li><li><span style="font-family: arial;">I'm also thinking of trying out some variations on these buns in the fall and around Christmas time. Stay tuned </span><span style="font-family: arial;">for some variations that may feature dried cranberries and pecans. In the meantime, have a blessed Easter!</span></li></ul><div class="separator" style="clear: both; text-align: left;"></div></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-85820227057108758452022-03-01T06:22:00.000-08:002022-03-01T06:22:28.171-08:00Jambalaya for a Mardi Gras dinner and a few reflections on the 2022 season of Lent<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpuJ-p_V9i3E6Kes5q_yYM5RnFRLYqekRcH-FFLYDjUyXZXjhSGNSu1iRaQCvDG41Ic0qIDZ3i6IZYV_nAVa4T9jh91wYQAoDMYIF4uqJe1nTrb0egxVgXT1kWLuCLmTkt97Ih4MZEkTVhn1SeA9hD_EvOpX55_xYKfimO2Wt3UtQk_hcOBwCLE6kVnA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpuJ-p_V9i3E6Kes5q_yYM5RnFRLYqekRcH-FFLYDjUyXZXjhSGNSu1iRaQCvDG41Ic0qIDZ3i6IZYV_nAVa4T9jh91wYQAoDMYIF4uqJe1nTrb0egxVgXT1kWLuCLmTkt97Ih4MZEkTVhn1SeA9hD_EvOpX55_xYKfimO2Wt3UtQk_hcOBwCLE6kVnA=s320" width="320" /></a></div><p></p><p style="text-align: left;"><span style="font-family: arial;">This past week certainly has felt anything but celebratory, but here we are at Mardi Gras with Lent beginning tomorrow. </span><span style="font-family: arial;">While I'm not really one to get into the idea of getting all of one's indulgences in before a season of self-denial, I do enjoy good New Orleans food regardless of the season. Mardi Gras gives occasion to be intentional with foods that have taken on a distinctive North American style. Whether or not your denomination formally observes Lent, this year's season leading up to Easter seems a particularly appropriate time for humility, self-reflection, repentance, and praying for the welfare of others. I will share links to some resources at the close of this post.</span></p><p style="text-align: left;"><span style="font-family: arial;">For now, let's learn a little about the history of jambalaya. Like many New Orleans-style dishes, jambalaya represents a blending of French, African, and Spanish influences. In its simplest sense, jambalaya is meat and vegetables cooked together with rice. A recipe for jambalaya first appeared in spring in 1878 when it appeared in the </span><i style="font-family: arial;">Gulf City Cook Book </i><span style="font-family: arial;">published by the ladies of the St. Francis Street Methodist Episcopal Church in South Mobile, Alabama. Given its simplicity and flexibility, jambalaya had a brief surge in popularity during the 1920s and 1930s.</span></p><p><span style="font-family: arial;">Jambalaya typically includes the Creole trinity of onions, celery, and bell peppers; rice; tomatoes; and meat. The meat can vary but is typically chicken, sausage, and shrimp in any combination or singly.</span></p><p><span style="font-family: arial;">When making jambalaya from scratch, rather than from a Zatarain's mix (which is still pretty good), I've had the best luck using parboiled rice. Parboiled rice is also known as converted rice and refers to rice that has been partially boiled while still in its husk. Parboiling preserves some of the micronutrients in the rice. Most important for jambalaya, parboiled rice is firmer and holds its shape. I also tend to use parboiled rice in soups when I need the rice to hold its shape over time.</span></p><p><span style="font-family: arial;">Here's how we prepared our jambalaya:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">1 lb boneless, skinless chicken breasts (Note: You can use bone-in chicken, too you will just need to do the work of removing the meat from the bones. We have also used smoked turkey that we had on hand. If the poultry has already been cooked, you will just need to use prepared broth.)</span></li><li><span style="font-family: arial;">Cooking oil</span></li><li><span style="font-family: arial;">1/2 lb smoked sausage, cut into rounds (We use 2 links of Aidells cajun style andouille)</span></li><li><span style="font-family: arial;">2 cups chopped onion</span></li><li><span style="font-family: arial;">1/2 cup chopped bell pepper - feel free to use a little more if you like</span></li><li><span style="font-family: arial;">1/2 cup chopped celery</span></li><li><span style="font-family: arial;">2 tsp minced garlic</span></li><li><span style="font-family: arial;">1 quart jar of home canned tomatoes (We use the entire jar - juice and all. You could substitute a 30-ounce can.)</span></li><li><span style="font-family: arial;">1/2 tsp white pepper</span></li><li><span style="font-family: arial;">1/2 tsp black pepper</span></li><li><span style="font-family: arial;">1/4 tsp cayenne pepper</span></li><li><span style="font-family: arial;">1 tsp salt (if using prepared broth, you may need less)</span></li><li><span style="font-family: arial;">1 1/2 cups parboiled rice</span></li><li><span style="font-family: arial;">1 1/2 cups chicken stock (from cooking the chicken)</span></li></ul><div><span style="font-family: arial;">Steps:</span></div><div><span style="font-family: arial;">1. Cover the chicken with approximately 2-3 cups of water. Simmer until cooked through. Reserve the stock to use for later. Cut the chicken into bite-size pieces and set aside.</span></div><div><span style="font-family: arial;">2. Heat the oil in a heavy-bottomed Dutch oven. We like using our LeCreuset Dutch oven. Sauce the sausage until lightly browned and it slightly sticks to the bottom of the pan. Remove and set aside.</span></div><div><span style="font-family: arial;">3. Saute the chopped onion, bell pepper, and celery until tender. You may need to add a little oil. It's okay if they stick to the bottom of the pan a little. This is what helps with the flavor.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieY5tFkvR5e3nPkwbi1Wzy1nTwY_tG_nuRQWa2U06CchFVAT41cKxCkGimbZC1D-6qFpHAG_cTig-i-PPj4L0jIOpDc10cZETEi2Gcm5YVIPUFzkYL7QOYDEoVKOiMGPKrgFaVt4aFJ-CiUmJNW4xHHZkD0mOE87Frla-avHapsCk9etrfnswryRg3kQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEieY5tFkvR5e3nPkwbi1Wzy1nTwY_tG_nuRQWa2U06CchFVAT41cKxCkGimbZC1D-6qFpHAG_cTig-i-PPj4L0jIOpDc10cZETEi2Gcm5YVIPUFzkYL7QOYDEoVKOiMGPKrgFaVt4aFJ-CiUmJNW4xHHZkD0mOE87Frla-avHapsCk9etrfnswryRg3kQ=s320" width="240" /></a></div></div><div><span style="font-family: arial;">4. Stir in the tomatoes, garlic, salt, and the 3 types of pepper. Cook for about 10 minutes, </span><span style="font-family: arial;">scraping the bottom of the pot.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSBSqkXK_gUl9utWC290NR58hxGYdewNHB2JyrpmAWbmXOCVOvzfWAfkTA0yr_YaYd2oVV4_Jg5w8yMRaMHjXiV0RjZ8WLYI33VZ64Xz5vQgj8lIFwMe2aQWh3L_ekfiGFx9-RS2ImC7TghtMdF3lxFyyJ_v61pZLxbVmDU8OK-Y6vCToiKkwzopEfuQ=s3127" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3127" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSBSqkXK_gUl9utWC290NR58hxGYdewNHB2JyrpmAWbmXOCVOvzfWAfkTA0yr_YaYd2oVV4_Jg5w8yMRaMHjXiV0RjZ8WLYI33VZ64Xz5vQgj8lIFwMe2aQWh3L_ekfiGFx9-RS2ImC7TghtMdF3lxFyyJ_v61pZLxbVmDU8OK-Y6vCToiKkwzopEfuQ=s320" width="309" /></a></div></div><div><span style="font-family: arial;">5. Stir in the rice and mix well</span></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGWyjyINQr1DdPPMOGgGgVnNOKUNsjGLaeAB0ttfcccGoG9JRqEvM-rAqoOsT41Bp7jtwBe2nHBUJVHbo93E8nbUEvqsa2yY99uoGNkbzTAutqDjPe3PBc1EfQfzQ9d81_tqFJA7MlJT5qJogxMnR1ZGq4AiDMSJhrZ7-7YS1Ap0ZkhbQia0E2_wSd6Q=s3127"><img border="0" data-original-height="3127" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGWyjyINQr1DdPPMOGgGgVnNOKUNsjGLaeAB0ttfcccGoG9JRqEvM-rAqoOsT41Bp7jtwBe2nHBUJVHbo93E8nbUEvqsa2yY99uoGNkbzTAutqDjPe3PBc1EfQfzQ9d81_tqFJA7MlJT5qJogxMnR1ZGq4AiDMSJhrZ7-7YS1Ap0ZkhbQia0E2_wSd6Q=s320" width="309" /></a></div></div><div><span style="font-family: arial;">6. Stir in 1 1/2 cups chicken stock, the chicken, and the sausage. Bring to a boil, and then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4tt8ymmOmd4zjN6QnbGPQpfpBic3vKrT0p9Ze9-Lp9uLxOweX-gG8A0ECAIWocVZEtI1XaIXZoxkHA57iNnUdZtygbTZbeZ--QtgA1Qn43jJc76FQGtYiR5FyfU9wm6BWE0yv52Lkaeh4klUcRGuHbMMQ3k7s9lqThZjesVJNDW6Z4UFp--U8vkS1-Q=s3698" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3698" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4tt8ymmOmd4zjN6QnbGPQpfpBic3vKrT0p9Ze9-Lp9uLxOweX-gG8A0ECAIWocVZEtI1XaIXZoxkHA57iNnUdZtygbTZbeZ--QtgA1Qn43jJc76FQGtYiR5FyfU9wm6BWE0yv52Lkaeh4klUcRGuHbMMQ3k7s9lqThZjesVJNDW6Z4UFp--U8vkS1-Q=s320" width="262" /></a></div><div><span style="font-family: arial;">7. Turn off the heat, cover the pot, and allow any excess liquid to absorb. The picture below shows that ours still had a bit of liquid after the 20-minute cooking period. Covering the pot and letting it sit for a while got it looking like the picture at the top of the post. Stir, add additional seasonings as desired, and enjoy!</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMLUD9RyH-T7u7lX7Vw6ZnqRFYjMe1Fa3ALn5RyCMFXb3Q91D1NnO0uHA2V6dE2cv_sVBbXW3yUKr_vYHd932I5sbQKWDSMx0aopMI54bOY3czMzmf32H74KkXdtOAVe9fG2JZqg72k4FnA-edDj1HRgamruN9XH2X4-Ltmi8OBmSefSOXlAk99xgT0A=s3403" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3403" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMLUD9RyH-T7u7lX7Vw6ZnqRFYjMe1Fa3ALn5RyCMFXb3Q91D1NnO0uHA2V6dE2cv_sVBbXW3yUKr_vYHd932I5sbQKWDSMx0aopMI54bOY3czMzmf32H74KkXdtOAVe9fG2JZqg72k4FnA-edDj1HRgamruN9XH2X4-Ltmi8OBmSefSOXlAk99xgT0A=s320" width="284" /></a></div></div><div><span style="font-family: arial;">So now, back to the season of Lent. While my denomination doesn't formally observe Lent in the tradition of those that follow the liturgical calendar, I value a time to prepare for the remembrance of Jesus' death and resurrection. The following sites provide links to devotions that you may find meaningful during the Lent season as well as this time of global unrest:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">This site provides <a href="https://www.faithward.org/daily-lent-devotions-based-on-the-psalms/" target="_blank">devotions based on Psalms</a></span></li><li><span style="font-family: arial;">This site will release <a href="https://www.cui.edu/devotions/lent">daily devotions through the Lent season</a></span></li><li><span style="font-family: arial;">Luther Seminary has a <a href="https://drive.google.com/file/d/16OadMkz_DfAwVuLhYmX4t6sO8WUTrnDL/view">downloadable devotional for 2022</a></span></li></ul><div><span style="font-family: arial;">For those of you who may wish to pray for the the people of Ukraine as part of your daily devotional time, here is a link to a <a href="https://www.sendrelief.org/wp-content/uploads/sites/16/2022/02/2202_SR_Ukraine-Response.pdf">prayer guide with specific requests</a>.</span></div></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-46697136287388690052022-02-20T09:22:00.001-08:002022-02-20T09:22:05.951-08:00Steamed Buns to Celebrate the Olympics and the Year of the Tiger<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg81cVyG5asChfYawZyd2nxJVk3QTScrcrkXK1mH4XXXTDdTdDkpy0BeiIKYUCOUxykmie16Ke2ooYlW_th4cEdVWTw64zZD5GM83_pSQRemCB4LN7qgCVSNbxjabw-cDvGcr5CfJchP8o60NuzLkV3JvfsKpLDuC1mSAjiWCqiZhp_ln9W7wT_ZSnewQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg81cVyG5asChfYawZyd2nxJVk3QTScrcrkXK1mH4XXXTDdTdDkpy0BeiIKYUCOUxykmie16Ke2ooYlW_th4cEdVWTw64zZD5GM83_pSQRemCB4LN7qgCVSNbxjabw-cDvGcr5CfJchP8o60NuzLkV3JvfsKpLDuC1mSAjiWCqiZhp_ln9W7wT_ZSnewQ=s320" width="320" /></a></div><span style="font-family: arial;">As many of you know by now, I've been a big fan of the Olympic Games dating back to the 1980 Lake Placid games. Although I recall hearing names from the 1976 Winter and Summer games, I didn't get to watch them on television. I think we somewhat unintentionally turned the TV on to find a broadcast of the pairs short program figure skating event, and I was hooked.</span><p></p><p><span style="font-family: arial;">Fast forward a number of years now, and we've turned the Olympics into a time to try out new foods representative of the host country such as <a href="https://linesfromlauri.blogspot.com/2014/02/celebrating-olympics-with-borscht.html">borscht</a>, <a href="https://linesfromlauri.blogspot.com/2016/08/an-olympic-meal-brazilian-pork-and.html">feijoada</a> (Brazilian black bean and pork stew), and <a href="https://linesfromlauri.blogspot.com/2018/02/celebrating-olympics-this-time-with.html">bulgogi</a>. We tried out hand at tempura vegetables during the Tokyo games this past summer (perhaps I'll write a little more about that later). With early February marking the start of the Year of the Tiger and the Winter Olympic Games being held in Beijing, we decided to try our had at steamed buns. </span></p><p><span style="font-family: arial;">The Chinese zodiac features 12 different animals, and 2022 marks the Year of the Tiger. The tiger is associated with strength and bravery, and is regarded as the king of the beasts in Chinese culture. Many children in China wear hats or shoes featuring a tiger image as a sign of good luck. These are some little tiger slippers that I bought during my trip to China in 2000.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSdjBq8yyVhZYmfWTaGgQVen2uBjBtZf80zPcIw0zStYG7TRVowuLMQeZjM1-MMlbDmFT6EhkzSgIoJ9bM5ZeJ4ZVchvLyafDKvGhmqsOzrWGqvT-2c7WiDG_74LASXAQjLBE_LdXLHlcKMvN6FjNqDj7bkqbMaoGWTWqgRd2kZTNVnRSKv8rllWAKIA=s646" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="646" data-original-width="446" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSdjBq8yyVhZYmfWTaGgQVen2uBjBtZf80zPcIw0zStYG7TRVowuLMQeZjM1-MMlbDmFT6EhkzSgIoJ9bM5ZeJ4ZVchvLyafDKvGhmqsOzrWGqvT-2c7WiDG_74LASXAQjLBE_LdXLHlcKMvN6FjNqDj7bkqbMaoGWTWqgRd2kZTNVnRSKv8rllWAKIA=w138-h200" width="138" /></a></span></div><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVZWixPDcAC8XnEC8iocZaeaRJsUgohZQCkc6KS5i980S9bzzCIUWjakLFaRKsXQHCYJPfqGdABXGiRONKoIvjnNlWAQCMYilE487NHbRGubd8f67MlCXFyD9qXFJeIc8XqJJcbyKAQvfD2LKg51TmpfZwnGax2mvNfURmXeq-54uYEfigDzr7BPtSSw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVZWixPDcAC8XnEC8iocZaeaRJsUgohZQCkc6KS5i980S9bzzCIUWjakLFaRKsXQHCYJPfqGdABXGiRONKoIvjnNlWAQCMYilE487NHbRGubd8f67MlCXFyD9qXFJeIc8XqJJcbyKAQvfD2LKg51TmpfZwnGax2mvNfURmXeq-54uYEfigDzr7BPtSSw=w200-h150" width="200" /></a></span><p></p><p><span style="font-family: arial;">So, let's move on to learning how to make steamed buns. Steamed buns or "bao" are bread-like dumplings. The dough is made with a mixture of flour, sugar, cornstarch, yeast, liquid, and baking powder. Because of the sugar, they are typically a bit sweeter than a typical dumpling. Although the fillings can vary, pork is among the most common. The recipe we used is largely derived from one found on the cooking blog, <a href="https://thewoksoflife.com/steamed-bbq-pork-buns-char-siu-bao/">The Woks of Life</a>. I anticipate we will be coming back to this blog for more good recipes. For the present, though, here is how we made steamed buns with pork. </span><span style="font-family: arial;">Note: Because the meat will need to marinate for 8 hours or overnight, you will need to plan ahead. Just the same, don't be intimidated. The results are worth it.</span></p><p><span style="font-family: arial;">Part 1: Make the roast Chinese barbecue pork (Char Siu)</span></p><p><span style="font-family: arial;">Ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">3 lbs boneless pork shoulder or butt roast</span></li><li><span style="font-family: arial;">1/4 cup white sugar</span></li><li><span style="font-family: arial;">2 teaspoons salt</span></li><li><span style="font-family: arial;">1/2 teaspoon Chinese 5-spice (click <a href="https://www.spiceography.com/chinese-five-spice-powder-substitute/">here for substitute ideas</a>)</span></li><li><span style="font-family: arial;">1/4 teaspoon white pepper</span></li><li><span style="font-family: arial;">1/2 teaspoon sesame oil</span></li><li><span style="font-family: arial;">1 tablespoon soy sauce</span></li><li><span style="font-family: arial;">1 tablespoon hoisin sauce</span></li><li><span style="font-family: arial;">1/8 teaspoon red food coloring (optional, but adds nice color)</span></li><li><span style="font-family: arial;">3 cloves finely minced garlic</span></li><li><span style="font-family: arial;">2 tablespoons honey</span></li><li><span style="font-family: arial;">1 tablespoon hot water</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsmRM7dKXw7ncdYuqmNfVtU3A4M4mXgdVLg34Va4KfLq_UtJaZm1VUeLHIBtEZJ_qca4mHDL-eN7dIj-4xx4rPv9PDQbcqPngr69WG0efLwT7NSsT9imzCqzdKVHUEc0yU_IaiJYBJ0gXTeN0iMf6ix-KP_NqEaRWoC6X9icBHGKyH2DMX1R1sxIwMLw=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsmRM7dKXw7ncdYuqmNfVtU3A4M4mXgdVLg34Va4KfLq_UtJaZm1VUeLHIBtEZJ_qca4mHDL-eN7dIj-4xx4rPv9PDQbcqPngr69WG0efLwT7NSsT9imzCqzdKVHUEc0yU_IaiJYBJ0gXTeN0iMf6ix-KP_NqEaRWoC6X9icBHGKyH2DMX1R1sxIwMLw=w150-h200" width="150" /></a></div><span style="font-family: arial;">Steps</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Cut the pork into long strips about 2 to 3 inches thick</span></li><li><span style="font-family: arial;">Stir together the remaining ingredients except for the honey and hot water. Here is what your marinade will look like. (Don't let the glare from the stainless steel mixing bowl scare you too much.)</span></li><li><span style="font-family: arial;">Reserve about 2 tablespoons of the marinade (you will be using it for basting later) and place it in the refrigerator. </span></li><li><span style="font-family: arial;">Place the pork strips in a bag, pour the marinade over the pork, making sure it is all coated. Place the pork in the refrigerator to marinate for at least 8 hours or overnight.</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhymRkxBBVkZaoqjujiP2r3-cKBAFJ5CK_CBXFA2Iw4ouMCiJ7-1BuB3yi30Y23__Rz7zmT9p78WgjCQFcxb-nIvTJS8KxppHghKr7wMIXfgVIie9Ep1qeq9AsDt45Z_11AGf82bYFOLt4ZXVt3f7jNCOlEFCRVaaxSeWIthq1d21QLYHGNVGKKbEAN7g=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhymRkxBBVkZaoqjujiP2r3-cKBAFJ5CK_CBXFA2Iw4ouMCiJ7-1BuB3yi30Y23__Rz7zmT9p78WgjCQFcxb-nIvTJS8KxppHghKr7wMIXfgVIie9Ep1qeq9AsDt45Z_11AGf82bYFOLt4ZXVt3f7jNCOlEFCRVaaxSeWIthq1d21QLYHGNVGKKbEAN7g=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">All wrapped up and ready for refrigeration.</span></td></tr></tbody></table><ul style="text-align: left;"><li><span style="font-family: arial;">Preheat the oven to 475ºF, and position the rack in the upper third of the oven. Line a baking sheet with foil and place a cooling rack on top of it. This will allow the pork to roast more evenly. Pour about 1 1/2 cups of water into the pan below the rack to prevent the drippings from burning or smoking</span></li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqBB_VhXyAeiO7AFxvAvKv6HAOWtX-RZF4FvAieRiFy7s3rmCGKMc8QFSKf7ZK4invXtRYlRlBDWQuWBczxf5ygi6wFXccUEJc8lsxAr7yWYsNawxFF0biY4uzuwW-ZIdxjlQO2g1KTUUMO2fwa4JR3vqbO1bz11J_o2ydFoh2_eiRl7WvYVjifqw2Rg=s4032" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqBB_VhXyAeiO7AFxvAvKv6HAOWtX-RZF4FvAieRiFy7s3rmCGKMc8QFSKf7ZK4invXtRYlRlBDWQuWBczxf5ygi6wFXccUEJc8lsxAr7yWYsNawxFF0biY4uzuwW-ZIdxjlQO2g1KTUUMO2fwa4JR3vqbO1bz11J_o2ydFoh2_eiRl7WvYVjifqw2Rg=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial; font-size: x-small;">Pork ready for roasting on a cooling rack placed on the baking sheet.</span></td></tr></tbody></table><ul style="text-align: left;"><li><span style="font-family: arial;">Place the pork in the preheated oven. Roast for 10 minutes at 475ºF. Turn the oven down to 375ºF, and roast for another 15 minutes. </span></li><li><span style="font-family: arial;">After these initial 25 minutes, flip the pork. Add more water to the bottom of the pan if needed, rotate the pan 180 degrees, and roast for another 15 minutes.</span></li><li><span style="font-family: arial;">While the pork is roasting, combine the reserved marinade with the honey and hot water. You will be using this sticky sauce to baste the pork.</span></li><li><span style="font-family: arial;">After the initial 40 minutes of roasting, baste the pork, flip it over, and baste the other side. Roast for a final 50 minutes. Feel free to check the temperature with a meat thermometer. Ideally, the pork should reach an internal temperature of 160ºF.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYvFpIp9BMYu29I2m9yx0127fmxYlWx4yFzsQ32OLQmYj0TuFjh88nox318K0syQI9VZmVk-3togbOciSfLbj0bdNUR3LSQIjMKGcvP5YKoHbfi6INuNgVyIps-6CFgp-qXTnS3sSONVyx3ITlr9PzVqPWJ6Nsx7-Ui4goKT-dq6BlLehsSnYDeVmXog=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYvFpIp9BMYu29I2m9yx0127fmxYlWx4yFzsQ32OLQmYj0TuFjh88nox318K0syQI9VZmVk-3togbOciSfLbj0bdNUR3LSQIjMKGcvP5YKoHbfi6INuNgVyIps-6CFgp-qXTnS3sSONVyx3ITlr9PzVqPWJ6Nsx7-Ui4goKT-dq6BlLehsSnYDeVmXog=s320" width="320" /></a></div></div><ul style="text-align: left;"><li><span style="font-family: arial;">Remove from the oven and based with the last bit of the reserved sauce. Let the meat stand for at least 10 minutes before slicing.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZZsLYIgloHDr1B0_xBqKPAw9rwtugEU-V55fS3VMFZ4C7-UNFW8lJW0JOQO18rP5DPcv7xCHDLGvxvxU2GpXO_xU5YcKbp2gAumhj8eiknj_5o59a5eqQ8nfOJt1ZiYwugXk1thWh-F1oNVGIlfS_cFRO30nr8nnqinZYCemcX5Z4MsXUKUixrB8C1w=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZZsLYIgloHDr1B0_xBqKPAw9rwtugEU-V55fS3VMFZ4C7-UNFW8lJW0JOQO18rP5DPcv7xCHDLGvxvxU2GpXO_xU5YcKbp2gAumhj8eiknj_5o59a5eqQ8nfOJt1ZiYwugXk1thWh-F1oNVGIlfS_cFRO30nr8nnqinZYCemcX5Z4MsXUKUixrB8C1w=s320" width="320" /></a></div><br /><span style="font-family: arial;">Part 2: Make the dough.</span></div><div><span style="font-family: arial;">Ingredients:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">1 teaspoon dry yeast (If you are using packets, this will be roughly 1/2 the amount in the packet)</span></li><li><span style="font-family: arial;">3/4 cup warm water</span></li><li><span style="font-family: arial;">2 cups flour</span></li><li><span style="font-family: arial;">1 cup cornstarch</span></li><li><span style="font-family: arial;">5 tablespoons sugar</span></li><li><span style="font-family: arial;">1/4 cup vegetable oil</span></li><li><span style="font-family: arial;">2 1/2 teaspoons baking powder</span></li></ul><div><span style="font-family: arial;">Steps:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Dissolve the yeast in the warm water (temperature will depend on whether you are using regular or instant yeast) and about 1 teaspoon of the sugar. Adding the sugar will allow you to see if the yeast will "bloom."</span></li><li><span style="font-family: arial;">Stir in the flour, cornstarch, remainder of the sugar, and the oil. I like just having my stand mixer do the work. </span></li><li><span style="font-family: arial;">Cover with a damp cloth and let rest for 2 hours.</span></li><li><span style="font-family: arial;">After 2 hours, stir in the baking powder. Again, I like to let the dough hook on the stand mixer do the work. If the dough seems dry, add in a teaspoon or two of water. </span></li></ul></div><div><span style="font-family: arial;">Part 3: Make the chopped pork filling while the dough was resting. Roasting the pork was just the first step. Now you will need to chop up some of the pork to make the filling for the buns.</span></div><div><span style="font-family: arial;">Ingredients:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">1 1/2 cups diced Char Siu pork</span></li><li><span style="font-family: arial;">1 tablespoon oil</span></li><li><span style="font-family: arial;">1/3 cup finely chopped shallots or red onion</span></li><li><span style="font-family: arial;">1 tablespoon sugar</span></li><li><span style="font-family: arial;">3 tablespoons soy sauce</span></li><li><span style="font-family: arial;">1 1/2 tablespoons oyster sauce</span></li><li><span style="font-family: arial;">2 teaspoons sesame oil</span></li><li><span style="font-family: arial;">1/2 cup chicken broth or stock</span></li><li><span style="font-family: arial;">2 tablespoons flour</span></li></ul><div><span style="font-family: arial;">Steps:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Heat the oil over medium high heat. Add in the onion and stir-fry for a minute. </span></li><li><span style="font-family: arial;">Decrease the heat and add the sugar, soy sauce, oyster sauce, and sesame oil.</span></li><li><span style="font-family: arial;">Add the chicken stock and flour and stir until thickened.</span></li><li><span style="font-family: arial;">Stir in the chopped pork and the set aside to cool.</span></li></ul><div><span style="font-family: arial;">Part 4: Assemble the buns</span></div></div></div><span style="font-family: arial;">Steps:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Prepare the steamer. We went ahead and bought a bamboo steamer. I anticipate that traditional steamers would work well, too. Ours had silicone mats inside to keep the buns from sticking. You can use parchment paper, if you don't have the mats.</span></li><li><span style="font-family: arial;">Divide the dough into 10 equal pieces. Over the past couple of years, I've come to use my food scale more and more to help with ensuring uniform size. </span></li><li><span style="font-family: arial;">Roll each piece out into a circle about 4 1/2 inches in diameter, add some filling, and then fold the edges up, pleating them as you go, until they are closed on top. (You can access different videos for help with the technique.)</span></li><li><span style="font-family: arial;">Steam the buns by placing the bamboo steamer in a wok with boiling water. Be sure that the water doesn't touch the bottom of the steamer. you will also need to monitor that the water doesn't evaporate out during the steaming process. Steam the buns for 12 minutes over high heat. (The steaming process really does work!)</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwhT6O5cw-EpJEXV_ZK3_vEM32QGuRHH2Jo_wnXAFKhOFswNpZYnGYx7F_wR9hFC7m-rrBRF21EzGk82vHVfl2d-nHsFdcVMjPd4yiDwJHoHuPoVSmoglICl3baRACHpgQujxW3VW26M4VQaJu9PCOTaqbhusq4RUpVYsrS0vFa8LTnTbTbehXZAdsCw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwhT6O5cw-EpJEXV_ZK3_vEM32QGuRHH2Jo_wnXAFKhOFswNpZYnGYx7F_wR9hFC7m-rrBRF21EzGk82vHVfl2d-nHsFdcVMjPd4yiDwJHoHuPoVSmoglICl3baRACHpgQujxW3VW26M4VQaJu9PCOTaqbhusq4RUpVYsrS0vFa8LTnTbTbehXZAdsCw=s320" width="320" /></a></div></div><div><span style="font-family: arial;">We used some of the extra Char Siu pork to make fried rice</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhY74JQNtNC4WpEnZQJZjnrQe92dRhCV2PxhVDDJNsXTPh3xkWAbqr9TrO3jhLDObfGoDQtbJ65TbZ98zadO2C0XfXG2-_wkjW4pcgo7msJ4Aq_nqRUst4oF8AHWRGytFnXsT-w5NViZioazwhCRZeZ_wspPVgtdt6IQROf0onKksBKpwqDFZ5w14Wweg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhY74JQNtNC4WpEnZQJZjnrQe92dRhCV2PxhVDDJNsXTPh3xkWAbqr9TrO3jhLDObfGoDQtbJ65TbZ98zadO2C0XfXG2-_wkjW4pcgo7msJ4Aq_nqRUst4oF8AHWRGytFnXsT-w5NViZioazwhCRZeZ_wspPVgtdt6IQROf0onKksBKpwqDFZ5w14Wweg=s320" width="320" /></a></div><span style="font-family: arial;">Here's another picture of our table before we took the lid off the steamer. Take a look at the little teapot with the handle on the side. This style is believed to have its origins in the Tang and Song dynasties in China.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7gcr7_Ic_prokgy8c4utLiSTrxdErofULGlADUjY9qyAUjk46uLqjLnTVeE-m30aS6_qYCv18O6parTwgtmUPs4NEEanf75ClDRwWrrbwlNvhm58Wtk8agODXzLQPCEhIoFcb7W7rXAVdXv__42hfP52UiFK4uvEXElinCF1or94TKtYJzp37rvYElA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7gcr7_Ic_prokgy8c4utLiSTrxdErofULGlADUjY9qyAUjk46uLqjLnTVeE-m30aS6_qYCv18O6parTwgtmUPs4NEEanf75ClDRwWrrbwlNvhm58Wtk8agODXzLQPCEhIoFcb7W7rXAVdXv__42hfP52UiFK4uvEXElinCF1or94TKtYJzp37rvYElA=s320" width="320" /></a></div><span style="font-family: arial;">Although we tend to be fair-weather soccer fans, we are looking forward to seeing what countries will be playing in the 2022 World Cup and may serve as an inspiration for future cooking escapades. We are also looking forward to the 2024 Summer Olympics which will be held in Paris and will inspire French cuisine.</span></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-80451406173543683422022-01-31T15:54:00.000-08:002022-01-31T15:54:17.367-08:00Sunday Pot Roast<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhoWcdoXFTbXWOO3nu02DvJ7c7KftKizqVnti3aJ1qQlGorPykFzMVVtDyNN_WEBqYR-P8ba9mE-Nhv0Muae7Loq6mJyk50sdY-Zo2wnZQksJQpWYalpgbGr3nvhkcpefUNeUWp7CZFXVBaZSbswahQtOpcJuL3VnmfutBwT2kc7q71L2pcTpbTosX9SQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhoWcdoXFTbXWOO3nu02DvJ7c7KftKizqVnti3aJ1qQlGorPykFzMVVtDyNN_WEBqYR-P8ba9mE-Nhv0Muae7Loq6mJyk50sdY-Zo2wnZQksJQpWYalpgbGr3nvhkcpefUNeUWp7CZFXVBaZSbswahQtOpcJuL3VnmfutBwT2kc7q71L2pcTpbTosX9SQ=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Who doesn't like a good pot roast for Sunday afternoon dinner? A few weeks ago, we found ourselves with some carrots and potatoes that were on their way out so we decided to put them to use with a pot roast. The term "pot roast" is simply used to describe a tougher cut of meat that is slow roasted in moist heat along with a preferred assortment of vegetables. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Multiple cultural groups have their own variation of what many of us here in the United States have come to call a New England pot roast. Depending on where you live in the world, you simply add in your own preferred seasonings and vegetables to give it a distinct regional flair.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">You will see that we prepared our pot roast in an oblong Le Creuset Dutch oven. Does Le Creuset cookware live up to its hype? In a short answer, yes. In a longer answer, it's not essential to cook a good pot roast dinner. We acquired this one as a 20-year work anniversary gift option. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Before I go into the description of how we prepared our dinner, here's a little about the herbs we used as seasonings. We tend to like to keep things simple and let the seasonings enhance, rather than obscure the flavor of the meat and vegetables. In addition to the typical salt and pepper, we added in some dried thyme and rosemary from our garden.</span></div><div class="separator" style="clear: both; text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivINkk5Ba5XN1zWk5hujvBKZuKGNdmtNzqnbxkLvcIRceyTL3ctNfoj9LP3ZQ30mk_TLHzrYgMOilOzOOUb0MIc3BuBFteGSqPFQAiCnq4Uqr3u-Eh-ehQ0n4gx8nJtLgYJ0A4uRx711dAgLl2VJ8QbJeD8mAlAVUe3WSNcYJLoEtXn2SzuS-NfvwYFQ=s456" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="281" data-original-width="456" height="123" src="https://blogger.googleusercontent.com/img/a/AVvXsEivINkk5Ba5XN1zWk5hujvBKZuKGNdmtNzqnbxkLvcIRceyTL3ctNfoj9LP3ZQ30mk_TLHzrYgMOilOzOOUb0MIc3BuBFteGSqPFQAiCnq4Uqr3u-Eh-ehQ0n4gx8nJtLgYJ0A4uRx711dAgLl2VJ8QbJeD8mAlAVUe3WSNcYJLoEtXn2SzuS-NfvwYFQ=w200-h123" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Thyme</span></td></tr></tbody></table><span style="font-family: arial;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><img alt="RosemarySprig.jpg" class="mw-mmv-final-image jpg mw-mmv-dialog-is-open" crossorigin="anonymous" height="150" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/RosemarySprig.jpg/800px-RosemarySprig.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: arial;">Rosemary</span></td></tr></tbody></table></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Both thyme and rosemary are evergreen shrubs that originate in the Mediterranean. Although both are perennials, we've had an easier time sustaining thyme rather than rosemary in our herb garden. Just the same, we have plenty of dried rosemary to last us quite a while. Rosemary leaves resemble pine needles so they do need to be crumbled a bit when added into foods. It is commonly used in roasted foods. in folklore and literature, rosemary has been associated with mourning and remembrance. For those of you who are Shakespeare aficionados, Ophelia remarks, "There's rosemary, that's for remembrance, Pray you, love, remember."</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Although multiple varieties of thyme exist, we grow a variety with small needle-like leaves that is commonly used along with sage in poultry seasoning. In ancient Egypt, however, thyme was used in the embalming process. During medieval times in Europe, thyme was placed under pillows as a sleep aid and to prevent nightmares. Women supposedly gave thyme to knights to bring them courage.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">With that, let's assemble a pot roast dinner.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Step 1: Start with a cut of meat that will fit your roasting pan or Dutch oven. We used a chuck roast. This picture just shows how ours fit in the pan. Remove it before starting the next step.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNmsFY8CcPnAslG2gMxHAfY9igGDQZx1saMTqVNtDIp9Go-RIBVEKEPumkVF9GGEr_S7ioLteIXgo7CTwN-5LQdwKRNbcvz1FZjOROAyj8oSXaGjCCrmsArSvAlhJCOxRw6XpXdTEcS7Ejqepv34rNW2uCw2yTOv3iYRcXAM-zNYyoRqrABKIdoJEmSw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNmsFY8CcPnAslG2gMxHAfY9igGDQZx1saMTqVNtDIp9Go-RIBVEKEPumkVF9GGEr_S7ioLteIXgo7CTwN-5LQdwKRNbcvz1FZjOROAyj8oSXaGjCCrmsArSvAlhJCOxRw6XpXdTEcS7Ejqepv34rNW2uCw2yTOv3iYRcXAM-zNYyoRqrABKIdoJEmSw=s320" width="320" /></a></div><span style="font-family: arial;">Step 2: Heat some cooking oil in the bottom of the pan and sear the roast on both sides. This will help lock in the flavor and keep the roast from getting too dry.</span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLhh7EVF2KGZvuMswbyO2_xSEKR0qEhVHnWYtSnP3zVrolc7kgUSF3YfuiCFW-xPoQgi4qdzMqDra7udLYKpL1cQmC0pXCJW8LGVOjXIon7OBW4kR1sgdOhhprpFErzCaxqubwGxTSJQ9U_rC04JgHmkKlQjr7JKXnyGQD7nQR9pM31W-z6_DHahDiaA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLhh7EVF2KGZvuMswbyO2_xSEKR0qEhVHnWYtSnP3zVrolc7kgUSF3YfuiCFW-xPoQgi4qdzMqDra7udLYKpL1cQmC0pXCJW8LGVOjXIon7OBW4kR1sgdOhhprpFErzCaxqubwGxTSJQ9U_rC04JgHmkKlQjr7JKXnyGQD7nQR9pM31W-z6_DHahDiaA=s320" width="320" /></a></div><span style="font-family: arial;">Step 3: Prepare the vegetables you wish to use. As I mentioned, we had some fingerling potatoes as well as some carrots that were on their way out. We also had a half an onion in the refrigerator. Don't make this harder than it needs to be. Use what you like/have on hand and is in proportion to your cut of meat. Here's our vegetables before they went into the pot.</span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQlMU1N4Eh04dAZJRU25NJWNiaNdA97sIBlIDhsjTwMGQEL0c03jFFf-KwfD3Q1o3mFaj8WbLqUjxZP-cX0spyQhBsvvxeDvsEgO9P2qYa_fHugUYsswSou8IwER29jbyCZrf3LWsvPaGTiYitT0Rd35Wa_XVLL7Zlq0wZGDTXNVjAIXVJTOeoOLxlIQ=s3086" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3086" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQlMU1N4Eh04dAZJRU25NJWNiaNdA97sIBlIDhsjTwMGQEL0c03jFFf-KwfD3Q1o3mFaj8WbLqUjxZP-cX0spyQhBsvvxeDvsEgO9P2qYa_fHugUYsswSou8IwER29jbyCZrf3LWsvPaGTiYitT0Rd35Wa_XVLL7Zlq0wZGDTXNVjAIXVJTOeoOLxlIQ=s320" width="314" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">We also chopped up a couple of cloves of garlic to add to the mix.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgiE02XiP_De5qxQlsbMBSLMsLpQVWtd3vKAscCQ-UG2iYR0dRy34hptCk9Lljcv7VOATTa38WIK6YgcqtJyTbwxCF7p_GxP0BFfLEZEU6IUKQLqljx99f7LmCHrTYjA17TadMbka-PqKgkvrhIHavin0uBsfxFAnEzwBPuJcPA18auXmbPs3n9kmlXkw=s1730" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1545" data-original-width="1730" height="286" src="https://blogger.googleusercontent.com/img/a/AVvXsEgiE02XiP_De5qxQlsbMBSLMsLpQVWtd3vKAscCQ-UG2iYR0dRy34hptCk9Lljcv7VOATTa38WIK6YgcqtJyTbwxCF7p_GxP0BFfLEZEU6IUKQLqljx99f7LmCHrTYjA17TadMbka-PqKgkvrhIHavin0uBsfxFAnEzwBPuJcPA18auXmbPs3n9kmlXkw=s320" width="320" /></a></div><span style="font-family: arial;">Step 4: Add in a cup or so of beef broth to deglaze the roasting pan. Dump the vegetables on top of the meat. Add in some salt and pepper along with the herbs. We added about a teaspoon each of thyme and rosemary as well as the chopped garlic, salt, and pepper. At this point, you may wish to add in another cup of beef broth to ensure adequate liquid through the roasting process. Note: most broths, regardless, of how prepared, will have a fairly high sodium content so you can go sparingly on the salt up front and then adjust later.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMgCr3fdv1QD_JeU1SjFeGp_2jzeE63NpS-barrHckeQbHsCIzQ7V1qXhtKY5zjJ3SB9sI9p6w-NByuL4c3N-edUsLlzYscyTiyc5ngNeC7KKVuTVKPhhruGqL5GzutwSiNljQEWb2DLYlhP4lUzLrdN1Aeh7xlz1NE9BfMQrjbzEW25zLOhpbgFIauw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMgCr3fdv1QD_JeU1SjFeGp_2jzeE63NpS-barrHckeQbHsCIzQ7V1qXhtKY5zjJ3SB9sI9p6w-NByuL4c3N-edUsLlzYscyTiyc5ngNeC7KKVuTVKPhhruGqL5GzutwSiNljQEWb2DLYlhP4lUzLrdN1Aeh7xlz1NE9BfMQrjbzEW25zLOhpbgFIauw=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Step 5: Cover and roast at 325ºF for about 3 hours until the vegetables are tender and the meat is approximately 145ºF and is tender.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgx5P4ofi-JrEsuWHO1IcYPEFormxnOXeyzrhP2i6T7Z5DT-Et4LB1-4h7BG-A7SnjfoW163VqIPK2MthHRPa_bY2X9_x7V339DbFSRT9snQbqhy2mtVflHwImtjeQjMX80a-xG9Dim-aejvGLmQoqGmJgCgPozABoFqO1YMplOBBJOJbAypox6Gctn-g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgx5P4ofi-JrEsuWHO1IcYPEFormxnOXeyzrhP2i6T7Z5DT-Et4LB1-4h7BG-A7SnjfoW163VqIPK2MthHRPa_bY2X9_x7V339DbFSRT9snQbqhy2mtVflHwImtjeQjMX80a-xG9Dim-aejvGLmQoqGmJgCgPozABoFqO1YMplOBBJOJbAypox6Gctn-g=s320" width="320" /></a></div><span style="font-family: arial;">Step 6: Enjoy! Pot roast also makes great leftovers. Ours lasted us for 2 full meals. We then made up a batch of mashed potatoes and used the remaining bits to make a shepherd's pie that lasted us another two meals!</span></div><p></p></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-37691973902806538222021-12-25T05:45:00.000-08:002021-12-25T05:45:42.309-08:00Joyeux Noel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNr7mkcNSQgAoGGhjnztaHzwTCcVO_5lGjsZ1bkJqNoz4QCFmBlshpPFiJ8q9aiEJbAn8BR8Ng6XPF7dd8rvteBDMgan9ZnD5nCGGbOQcanwUzDcrV0MJeDeMqawlFDluwOXi0yHgj6ui4uuFUuriILSTvYUJS9mJxbHocUfkHMKGa3JKbgdDwhWA0Sw=s3002" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="2896" data-original-width="3002" height="309" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNr7mkcNSQgAoGGhjnztaHzwTCcVO_5lGjsZ1bkJqNoz4QCFmBlshpPFiJ8q9aiEJbAn8BR8Ng6XPF7dd8rvteBDMgan9ZnD5nCGGbOQcanwUzDcrV0MJeDeMqawlFDluwOXi0yHgj6ui4uuFUuriILSTvYUJS9mJxbHocUfkHMKGa3JKbgdDwhWA0Sw=s320" width="320" /></a></div><span style="font-family: arial;">A very Merry Christmas to you all. I had grand intentions of writing more this past year, but it wasn't to be. Just the same, I wanted to close out this year with some reflections on the past couple of years. This Christmas quilt is one that spans these past two years. It also represents the last of my international travels and is the</span><span style="font-family: arial;"> one major project I have completed over the past two years. This quilt is by Buttermilk Basin and is titled <a href="https://www.buttermilkbasin.com/products/joyeux-noel-quilt?variant=36779207360662" target="_blank">Joyeux Noel</a>.</span><p></p><p><span style="font-family: arial;">In October 2019, I had the wonderful privilege of traveling to Lyon, France, to an international professional meeting. This trip was all the more special because my daughter, who was a college sophomore at the time, came with me. One of the noted landmarks of Lyon is the basilica which sits up on a hillside overlooking the Seine River.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilAf-mIl5lNRK8Ztd0zeG6Nqrh7cTY-3IEz6PQiq2Dbg5xqSn275Z9z2MuxQ_xKXrQXiP2Dj6Q48IXzn16AtLA26iyK51Ptc14OY6fEWMknEt-B__f-aw8bG6xXED9BHL3T7phwBxy1_t83wLFqQltsDfq5wSfPwxN0DLv0VfoHqm4Eo0BfsDSpUHEtg=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEilAf-mIl5lNRK8Ztd0zeG6Nqrh7cTY-3IEz6PQiq2Dbg5xqSn275Z9z2MuxQ_xKXrQXiP2Dj6Q48IXzn16AtLA26iyK51Ptc14OY6fEWMknEt-B__f-aw8bG6xXED9BHL3T7phwBxy1_t83wLFqQltsDfq5wSfPwxN0DLv0VfoHqm4Eo0BfsDSpUHEtg=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Lyon dates back to Roman times. Its position at the convergence of the Seine and Rhone Rivers made it a natural hub for transportation and communication. The ruins of the amphitheater still stand and are a popular tourist attraction. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhqI0lKQ5oYkC0nDb6GQUHmiZIDgjTxIEZ5Xvfk5FCpdTeJllqIV0fniHEHzSceGTcOPxiu3L5H3qRTe4FH-Ng_jom0pMAJv-pdtFpLbUDBM5n_F6pipeUgMQFaonmUwkaknwYnhkGBV5kzFttuvLFpu3-F-sJkbgdXwe8Ogkvi5877Bni_ZKOaNCpCHg=s3264" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqI0lKQ5oYkC0nDb6GQUHmiZIDgjTxIEZ5Xvfk5FCpdTeJllqIV0fniHEHzSceGTcOPxiu3L5H3qRTe4FH-Ng_jom0pMAJv-pdtFpLbUDBM5n_F6pipeUgMQFaonmUwkaknwYnhkGBV5kzFttuvLFpu3-F-sJkbgdXwe8Ogkvi5877Bni_ZKOaNCpCHg=s320" width="320" /></a></div>The <span style="font-family: arial;">marble that is featured in this stage area within the amphitheater were transported from many areas of the known world at the time including Greece, Tunisia, Turkey, and Egypt. The detail remains exquisite.</span><div class="separator" style="clear: both; font-family: arial; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhStMkVt_9Bme4jbqcS_y6Su90zxGgJ1Jrd5Zr5n_E8z4pzBlkkooYHLMgOCBIkY9F-HgVqca1fvZU-dcjjBM4hbTaTS_LadBCC9AtmO4NmixGTqmYcuqZmh3Zr06bfpMaKyGrvZ4HFwDUSeukkqwsEIThXDu-3Ek5cDDmmUB-mtAffThS0rSPE9k4I-Q=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhStMkVt_9Bme4jbqcS_y6Su90zxGgJ1Jrd5Zr5n_E8z4pzBlkkooYHLMgOCBIkY9F-HgVqca1fvZU-dcjjBM4hbTaTS_LadBCC9AtmO4NmixGTqmYcuqZmh3Zr06bfpMaKyGrvZ4HFwDUSeukkqwsEIThXDu-3Ek5cDDmmUB-mtAffThS0rSPE9k4I-Q=s320" width="320" /></a></div></div><span style="font-family: arial;"><div><span style="font-family: arial;">Given my fondness for wool appliqué projects, for Christmas 2019, my daughter gave me</span> the kit for this block to commemorate our trip.</div></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCeX2U-DtdDefs8K7vNt-PdkVfChjn7Mnuk3BBsy2P2D8JwST56TfC5M7Xi2sBkcQmpEpdhvLHwjOx-VIPLBqQRlzcolLTLtFUNOLV1IrMGvHITKX0b-4OAfxHowYn9yRJvnBS1RRzaPyzcaKYnEmBdeVuIhOs6bRbqfPZovAJamPhu8hLhNB1HkmB6w=s2765" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2680" data-original-width="2765" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCeX2U-DtdDefs8K7vNt-PdkVfChjn7Mnuk3BBsy2P2D8JwST56TfC5M7Xi2sBkcQmpEpdhvLHwjOx-VIPLBqQRlzcolLTLtFUNOLV1IrMGvHITKX0b-4OAfxHowYn9yRJvnBS1RRzaPyzcaKYnEmBdeVuIhOs6bRbqfPZovAJamPhu8hLhNB1HkmB6w=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Once we realized that this was the first of nine blocks, I made the commitment to complete the larger quilt. I bought the next two blocks later in the spring of 2020. The challenges of the COVID pandemic and then the multiple petals in the second block proved a bit intimidating for a while, but I finished these next two blocks by the fall.<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7Vh8kkM5nmHJFAvq_aqew64ioGSbvYtvRCCYeE25Hovjse6D1UzkncLyuh65IY42xy1hzbubfFrATdbUUmNh1pSifR3FSJi3P48H0cos6dxKXA3BAhv8fwC81jqoOE7dCYNYszAjtH5vb6KXSdu9u_7mCiLpakcHGGltGTV9G8RmYs9Owa5q_XE6oGg=s2831" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2705" data-original-width="2831" height="191" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7Vh8kkM5nmHJFAvq_aqew64ioGSbvYtvRCCYeE25Hovjse6D1UzkncLyuh65IY42xy1hzbubfFrATdbUUmNh1pSifR3FSJi3P48H0cos6dxKXA3BAhv8fwC81jqoOE7dCYNYszAjtH5vb6KXSdu9u_7mCiLpakcHGGltGTV9G8RmYs9Owa5q_XE6oGg=w200-h191" width="200" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2RLZQhrt7n1q7eLQcF_GXQkcXDW9hx-16Y5sxJMHyDJdCa1uwGVAtzfAvGttDSLdKCSqLQSjM2a_b0Rn1_Mg67wijNwbVDxdEsfh7pl-cuTSRoDXAotObBppdFgDY16l8AoqJlEFsPs9M1RZ-n5YyW8HmKGs_6Qi46upHn4gU7LZx74DW4APsdT4ocw=s2847" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2691" data-original-width="2847" height="189" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2RLZQhrt7n1q7eLQcF_GXQkcXDW9hx-16Y5sxJMHyDJdCa1uwGVAtzfAvGttDSLdKCSqLQSjM2a_b0Rn1_Mg67wijNwbVDxdEsfh7pl-cuTSRoDXAotObBppdFgDY16l8AoqJlEFsPs9M1RZ-n5YyW8HmKGs_6Qi46upHn4gU7LZx74DW4APsdT4ocw=w200-h189" width="200" /></a></div></div><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">My daughter bought me the fourth block kit for my birthday in October 2020, and then I bought the fifth and sixth blocks. The final three blocks were my Christmas gift for 2020. Here are the fourth and fifth blocks.<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPwn1HQmHGCk13aUsCaKpQr_L7VCnqG5QcO4JEA3ejCoRSYOHhnp62_yJ9oLHkspwggKUyczfdUVOmXr30-oKkTXrOKcF8vkIGsG1etlQsSETU2EbwVrK9rIvsIlJlvAjvoKn58By7BhQrVaHBC8WbsT7bUZRK8n3t9ERQOfGuIq2cYnYa7Uvf8qmA0g=s2888" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2888" data-original-width="2827" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPwn1HQmHGCk13aUsCaKpQr_L7VCnqG5QcO4JEA3ejCoRSYOHhnp62_yJ9oLHkspwggKUyczfdUVOmXr30-oKkTXrOKcF8vkIGsG1etlQsSETU2EbwVrK9rIvsIlJlvAjvoKn58By7BhQrVaHBC8WbsT7bUZRK8n3t9ERQOfGuIq2cYnYa7Uvf8qmA0g=w196-h200" width="196" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUgJJLw9Mjh8c5MPfnDqbBM4zEDmvwMHn65BoqjA1Wm0KxBPjTTCxVhXfsqtZkNhsYWvGIBHifCf95HltzqBecKp4kmTEWZMG1X4LNV-Qs_qockvksjE9vjQj3pTbM6gGSRBQ6-lVCbLh0FvmG8rxTPIxEAPZtIZ9zgirj8r365YrqG19-InmcX7hupA=s2803" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2679" data-original-width="2803" height="191" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUgJJLw9Mjh8c5MPfnDqbBM4zEDmvwMHn65BoqjA1Wm0KxBPjTTCxVhXfsqtZkNhsYWvGIBHifCf95HltzqBecKp4kmTEWZMG1X4LNV-Qs_qockvksjE9vjQj3pTbM6gGSRBQ6-lVCbLh0FvmG8rxTPIxEAPZtIZ9zgirj8r365YrqG19-InmcX7hupA=w200-h191" width="200" /></a></div>Here are the last four blocks.</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWd4E30k566PJk1CW5_TuYQlWZkI43OHlNUfuQ4QgabQBfKF-O3-0ca_2u_jSgpGET-464UDYdhB93itkmb24voJrR1UOlF2PRGg9eUPIGqVURC4eW8hAvr_oiqFP80BvTy_vVnP8sFXU-ieFSO6sawLj9NIBdXyMMdZ-3kQ0RoiPWGKCdTLeifT71mw=s2731" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2672" data-original-width="2731" height="196" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWd4E30k566PJk1CW5_TuYQlWZkI43OHlNUfuQ4QgabQBfKF-O3-0ca_2u_jSgpGET-464UDYdhB93itkmb24voJrR1UOlF2PRGg9eUPIGqVURC4eW8hAvr_oiqFP80BvTy_vVnP8sFXU-ieFSO6sawLj9NIBdXyMMdZ-3kQ0RoiPWGKCdTLeifT71mw=w200-h196" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgp3bbTaSf2whza8u_8RJg-Vv12yONcMK9Cr8y_W46jwCnX9pm5QSqYc2KpD4g4DS926VV3r9k8JnGJSl-tVVw5EZ8gEm1hTpTHlatfZfLRFw4535TT-ComEc3U8ch2suLXMmWxjefb3LXHbMRl3dOyGHQWrnnGatgZtOn4OAWdYfVxA5YufNGQgGU6Mg=s2959" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2959" data-original-width="2844" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgp3bbTaSf2whza8u_8RJg-Vv12yONcMK9Cr8y_W46jwCnX9pm5QSqYc2KpD4g4DS926VV3r9k8JnGJSl-tVVw5EZ8gEm1hTpTHlatfZfLRFw4535TT-ComEc3U8ch2suLXMmWxjefb3LXHbMRl3dOyGHQWrnnGatgZtOn4OAWdYfVxA5YufNGQgGU6Mg=w193-h200" width="193" /></a></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOVi5MW3fzfOCcblROhZOf2TQMOORg7a63i5QVEmG1U7lEa8Uk9H0PerM8TGDymYckrsV7S-vRzvrBg7tSEDs7l1V2eM-6k_UMRBGYqSxG1-AzCyUZyhQ2EOlXRhjd-hjyarRSHnFHM502MUrZQUgjYRLIv2VvesaybEusTGOkPmsavCt9Y2iy3lpKbQ=s2654" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2654" data-original-width="2653" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOVi5MW3fzfOCcblROhZOf2TQMOORg7a63i5QVEmG1U7lEa8Uk9H0PerM8TGDymYckrsV7S-vRzvrBg7tSEDs7l1V2eM-6k_UMRBGYqSxG1-AzCyUZyhQ2EOlXRhjd-hjyarRSHnFHM502MUrZQUgjYRLIv2VvesaybEusTGOkPmsavCt9Y2iy3lpKbQ=w200-h200" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVggP6PgyN3cuzeK8TvXrxJLK1VW16mudH90Yzue9ZTOO1cPlizXFf0hTuY15Wj0jltudyu_S7lHoZQKvztANIjRICcWYLUTydBwB4cd3ZYTXkbLcuYd9Mj79Yg6F-y963W98b4YNz3dflJdtXv2AyP7J-3wgHzJDhxhURD9GGQyEOl325SGeTjFy6mg=s2821" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2796" data-original-width="2821" height="198" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVggP6PgyN3cuzeK8TvXrxJLK1VW16mudH90Yzue9ZTOO1cPlizXFf0hTuY15Wj0jltudyu_S7lHoZQKvztANIjRICcWYLUTydBwB4cd3ZYTXkbLcuYd9Mj79Yg6F-y963W98b4YNz3dflJdtXv2AyP7J-3wgHzJDhxhURD9GGQyEOl325SGeTjFy6mg=w200-h198" width="200" /></a><span style="font-family: arial; text-align: left;"> </span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: arial;">The final stages involved putting the blocks and borders together. I'm not one to do my own machine quilting, but I am very grateful for those who offer their services and make my quilts look so nice. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">We've enjoyed having this quilt hanging in our family room this Christmas season. It has allowed us to reflect on the trip to France that inspired the gift of the initial block. This quilt is also a reminder of some of the challenges since the onset of the COVID-19 pandemic. I don't know about you, but I have had my share of disruptions and disappointments. Working on these quilt blocks has been a bit of a creative respite from other work and life demands. Some of them were more challenging than others and are reminders of the rewards of persistence and even small forward steps.</span><span style="font-family: arial;"> This quilt is also the one major project</span><span style="font-family: arial;"> I have been able to complete in the past two years. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">I hope that you all have a wonderful Christmas and Happy New Year! In the spirit of a Joyeux Noel, I will leave you with the response of the magi as they followed the star to worship Jesus.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>When they saw the star, they rejoiced exceedingly with great joy. And after they came into the house, they saw the Child with His mother Mary; and they fell down and worshiped Him. Then they opened their treasures and presented to Him gifts of gold, frankincense, and myrrh. Matthew 2:10-11 </i></span></div></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-40089768060804750412021-01-30T08:05:00.001-08:002021-01-30T08:05:59.324-08:00A warm skillet meal for winter<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3tXkUB2QQo0/YBWC7jPxgYI/AAAAAAAAFGE/o_FpWnOoxUECSh1NwnArzD1RS2V5beNoQCNcBGAsYHQ/s2048/439923CE-52E1-49FB-B380-0C768D2CA0A2_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-3tXkUB2QQo0/YBWC7jPxgYI/AAAAAAAAFGE/o_FpWnOoxUECSh1NwnArzD1RS2V5beNoQCNcBGAsYHQ/s320/439923CE-52E1-49FB-B380-0C768D2CA0A2_1_201_a.jpeg" width="320" /></a></div><br /><span style="font-family: arial;">Even though COVID-19 keeps us working at home these days, we still appreciate an easy recipe for the work week. If that recipe can generate leftovers, even better. This recipe is one that we have come to enjoy over the past couple of years. It's easy, filling, and features bacon - we all know that bacon makes everything just a little bit better.</span><p></p><p><span style="font-family: arial;">With the exception of the pasta that is cooked separately, we prepare this meal in an everyday pan. You can think of an everyday pan as an oversized skillet that is deeper than a typical skillet and may or may not have a long side handle. They come in a variety of sizes and typically have a non-stick surface which makes cooking and clean up easier. Ours is a Calphalon brand and is 13.5 inches in diameter and about 3.5 inches deep. A number of varieties are available along with accompanying reviews so you can decide which might best suit your needs.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HWhDfKA6Vuw/YBWDJCYpMII/AAAAAAAAFGQ/xbzzvY9Au04bDpBCj6j7m1q_NjhUOMwxgCNcBGAsYHQ/s2048/0997DDF1-8CE9-475A-85D2-A3E9D0993FBB.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-HWhDfKA6Vuw/YBWDJCYpMII/AAAAAAAAFGQ/xbzzvY9Au04bDpBCj6j7m1q_NjhUOMwxgCNcBGAsYHQ/s320/0997DDF1-8CE9-475A-85D2-A3E9D0993FBB.heic" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; text-align: left;">This particular dish includes pasta, leeks, and bacon. The choice of pasta is pretty much up to you. The main thing is that you want to select a pasta that is going to hold up well. We've used rigatoni, bowties, and medium shells. I will feature rigatoni in the pictures below.</span></div><p></p><p><span style="font-family: arial;">One of the nice things about this recipe is that it really goes together easily and efficiently. When just three of us are at home, we can get three separate meals (9 total servings) from this recipe. When others are at home and eating, it's a bit of anyone's guess.</span></p><p><span style="font-family: arial;">Here are the ingredients:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;">16 ounce package of pasta (suggestions: rigatoni, bowties, medium shells)</span></li><li><span style="font-family: arial;">6 slices of bacon cut into pieces</span></li><li><span style="font-family: arial;">2 or 3 large leeks - If you are buying your leeks from the store, 2 or 3 big ones will be sufficient. When I'm using leeks from the garden, I pull a bunch and then eyeball them to estimate the equivalency. At the end of the day, it's really up to you regarding how many leeks you want to include</span></li><li><span style="font-family: arial;">1 cup heavy cream</span></li><li><span style="font-family: arial;">1/2 cup grated parmesan cheese</span></li><li><span style="font-family: arial;">Salt</span></li><li><span style="font-family: arial;">Ground black pepper</span></li><li><span style="font-family: arial;">Fresh chopped parsley for garnish</span></li></ul><div><span style="font-family: arial;">Here are the steps:</span></div><div><ol style="text-align: left;"><li><span style="font-family: arial;">Prepare the pasta according to the package directions. Reserve about 1 cup of the pasta water and then drain the pasta.</span></li><li><span style="font-family: arial;">While the pasta is cooking, prepare the leeks. I like to cut them into thin rings extending up into the green portion of the leek. Depending on the diameter of the leek, I may further cut them into halves or quarters. It's not a perfect science so go with what you like. Set the leeks aside until you are ready to cook them in the bacon grease (yum!)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lfmYK5ElFRA/YBWDVar8S1I/AAAAAAAAFGk/wkc_5-Ka9DIUxJcfXDWYf-09qsW5SfCOgCNcBGAsYHQ/s2048/5FC445C1-788B-4B5B-A645-AB8A1B362418_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-lfmYK5ElFRA/YBWDVar8S1I/AAAAAAAAFGk/wkc_5-Ka9DIUxJcfXDWYf-09qsW5SfCOgCNcBGAsYHQ/s320/5FC445C1-788B-4B5B-A645-AB8A1B362418_1_201_a.jpeg" width="320" /></a></div><br /></span></li><li><span style="font-family: arial;">Cook the bacon in the everyday pan. Once it is nearly finished cooking and you have some accumulated bacon grease, stir in the leeks along with some salt and pepper. Cook until the leeks are soft. You can keep the lid on the skillet as the leeks are cooking to minimize evaporation.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gdX8PyOzjco/YBWDjsZ1fzI/AAAAAAAAFGs/5ux564h37KIvq7hDibIY2qSDUsaqVj_cwCNcBGAsYHQ/s2048/072D84D5-8E64-4C11-A045-78A1B282E26A_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-gdX8PyOzjco/YBWDjsZ1fzI/AAAAAAAAFGs/5ux564h37KIvq7hDibIY2qSDUsaqVj_cwCNcBGAsYHQ/s320/072D84D5-8E64-4C11-A045-78A1B282E26A_1_201_a.jpeg" width="320" /></a></div><br /></span></li><li><span style="font-family: arial;">Once the leeks have softened to your satisfaction, turn down the heat and stir in the cream. Stir until the mixture thickens.</span></li><li><span style="font-family: arial;">Stir in the pasta, parmesan cheese, and enough of the reserved pasta water to loosen the pasta, bacon, and leeks. You're really not out to create a typical sauce. Rather, you don't want everything tightly stuck together. Of course, you can always add in a little extra milk and more water as you wish. <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MszLHyo5pec/YBWDwFi31AI/AAAAAAAAFG0/gZ7Uc9XUbecKJaIMj2gBSWQel_Ddqs1EwCNcBGAsYHQ/s2048/C456B1A2-534E-4824-8A35-544942B37A88_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-MszLHyo5pec/YBWDwFi31AI/AAAAAAAAFG0/gZ7Uc9XUbecKJaIMj2gBSWQel_Ddqs1EwCNcBGAsYHQ/s320/C456B1A2-534E-4824-8A35-544942B37A88_1_201_a.jpeg" width="320" /></a></div><br /></span></li><li><span style="font-family: arial;">Season with salt and pepper to taste</span></li><li><span style="font-family: arial;">Serve with additional grated parmesan cheese and fresh chopped parsley (feel free to substitute dried if you wish).</span></li></ol><div><span style="font-family: arial;">Note: when rewarming leftovers, anticipate the need to add additional liquid (milk and/or water).</span></div></div><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-74166943675429612020-12-23T11:42:00.000-08:002020-12-23T11:42:19.280-08:00O Little Town of Bethlehem<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zm6GnbvY9z4/X-OP4LtpwYI/AAAAAAAAFAQ/Cxn0iw0OdQMecS_KZ-s1PsCkpZ8Fb3t4QCNcBGAsYHQ/s2961/51D83349-6DA1-4F79-888D-494CF98593B3_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="2961" height="144" src="https://1.bp.blogspot.com/-zm6GnbvY9z4/X-OP4LtpwYI/AAAAAAAAFAQ/Cxn0iw0OdQMecS_KZ-s1PsCkpZ8Fb3t4QCNcBGAsYHQ/w400-h144/51D83349-6DA1-4F79-888D-494CF98593B3_1_201_a.jpeg" width="400" /></a></div><span style="font-family: arial;">A very blessed Christmas Eve Eve to you all! Despite all the challenges of 2020, Christmas will soon be here. I'm finding comfort in the reality that Christmas can't be hindered. If anything, this year serves as a reminder that, even in difficult circumstances, the good news of Christmas cannot be diminished. </span><p></p><p><span style="font-family: arial;">In some ways, this piece that I am sharing is, to me, a bit symbolic of the hope of Christmas and a season of perseverance. This particular piece is called, Follow Me to Bethlehem, and is available through <a href="https://www.bitsandpiecesbyjoan.com/product/357-follow-me-to-bethlehem/385">Bits and Pieces by Joan</a>. I purchased this piece at least three years ago, possibly longer, eager to add a nativity banner to my Christmas collection. Even though I've completed a number of wool pieces through the years, this is one that had a journey of its own. It also involved some additional steps before proceeding to stitching the individual appliqué pieces in place.</span></p><p><span style="font-family: arial;">As you can see, the individual pieces are stitched on top of a quilted background. This meant that the first step was getting some backing fabric to go with the flannel background and having it quilted. The next step was cutting the quilted piece to the appropriate dimensions and stitching the binding in place. I then elected to fuse and stitch the stable and palm tree pieces before proceeding to the people and the animals. With the multiple tiny pieces for the hands and faces and then trying to determine which colors in the kit to use for which individual, I let myself get a bit overwhelmed at this stage in the process and turned my attention to other projects. Later this summer, I managed to push through to get all of the figures cut and fused. The project then sat for a few more months until I found myself at a spot in which I couldn't avoid settling down to finish this project any longer. As I set small goals and persisted, I found that I was actually looking forward to spending time on the project. Sooner than expected, I was at a point where I could see that I would actually finish it.</span></p><p><span style="font-family: arial;">I anticipate that, for many of us, 2020 has been fraught with both seen and unseen challenges. For me, this piece reflecting the story of Christmas, will serve as a tangible reminder of persisting one step at a time, even when it would have been easier to avoid the situation and even during stretches of frustration and inertia. </span></p><p><span style="font-family: arial;">My Scripture reading this morning was from the Old Testament book of Micah. Many of us are familiar with Micah 5:2 which tells that the Savior will be born in Bethlehem. This morning, I was particularly struck by the promise and hope in Micah 5:4. A very Merry Christmas to all!</span></p><p style="text-align: center;"><span style="font-family: times;"><i>And He will arise and shepherd His flock in the strength of the L<span style="font-size: x-small;">ORD</span>, in the majesty of the name of the L<span style="font-size: x-small;">ORD</span> His God. And they will remain, because at that time He will be great to the ends of the earth. Micah 5:4</i></span></p><p></p>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-90449089875115497312020-12-13T15:55:00.000-08:002020-12-13T15:55:01.356-08:00Turkey sausage and kale chili<span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-S7MvKyRzPsk/X9afTIhXZMI/AAAAAAAAE98/CZmJn90VRME0-wmjTzM8Ts8PKbq-IhKDACNcBGAsYHQ/s2048/IMG_7394.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://1.bp.blogspot.com/-S7MvKyRzPsk/X9afTIhXZMI/AAAAAAAAE98/CZmJn90VRME0-wmjTzM8Ts8PKbq-IhKDACNcBGAsYHQ/s320/IMG_7394.HEIC" /></a></div>I will readily admit that this sounds a bit unusual and not something that would be at the top of my list to try. This is a recipe we first tried a few years ago - probably looking for something to do with the last of the tomatoes and kale. This recipe has become one that we look forward to pulling out each fall. Given that the predominant colors are red and green, it is also a chili that could work well for dinner during the Christmas season. Please accept my apologies for the Halloween tablecloth in the background. Let's just say that my good intentions for an October food post just didn't happen.<br />So - a quick word about kale and how we came to preparing recipes that include kale. It's been several years now that we started growing kale in our garden. We use one of our raised beds for the kale crops - cabbage, kale, and collards. We've found that the kale tends to grow quite well, and it is more pest-resistant than the cabbage. Given that we're not exactly part of the kale smoothie brigade, we've needed to find other uses for our kale. In addition this recipe, we have a <a href="https://linesfromlauri.blogspot.com/2014/07/soup-and-soccer.html" target="_blank">Portuguese kale, potato, and sausage soup</a> that we enjoy. We've also used some kale in curry dishes.</span><div><span style="font-family: arial;">Before I move on to the recipe, here are a five fun facts about kale, or leaf cabbage. The picture below is of curly kale, which is the type we've been growing in our garden.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0SiQ849RaV8/X9ah6gqx4NI/AAAAAAAAE-Y/c_1pPC2Vd7EutQXlOaYFDHZSNZRfvAa0gCNcBGAsYHQ/s440/Curly%2BKale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="440" src="https://1.bp.blogspot.com/-0SiQ849RaV8/X9ah6gqx4NI/AAAAAAAAE-Y/c_1pPC2Vd7EutQXlOaYFDHZSNZRfvAa0gCNcBGAsYHQ/s320/Curly%2BKale.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><ol style="text-align: left;"><li><span style="font-family: arial;">Kale originated in the eastern Mediterranean and Asia Minor. It is believed to have been cultivated as early as 2000 BC.</span></li><li><span style="font-family: arial;">Kale was introduced to the US by Russian traders in the 19th century.</span></li><li><span style="font-family: arial;">Although kale originated in temperate climates, it is pretty hardy and can survive temperatures as low as 5 degrees Fahrenheit. Just the same, it is typically grown as an annual rather than a perennial.</span></li><li><span style="font-family: arial;">Kale is a great source of vitamins, including A, C, B6, and folate as well as several dietary minerals including iron, calcium, potassium, and phosphorus. As with most vegetables, the dietary content of these vitamins and minerals decreases with boiling.</span></li><li><span style="font-family: arial;">Kale is a bit of a comfort food in many European countries and is and commonly served in soups or with potatoes, sausage, and/or bacon. How can anyone go wrong with sausage and bacon?</span></li></ol><div><span style="font-family: arial;">So, let's get on with the recipe:</span></div><div><span style="font-family: arial;">1 tbsp olive oil</span></div><div><span style="font-family: arial;">1 lb spicy turkey sausage (we typically buy a package of 5 large links and then remove the casings)</span></div><div><span style="font-family: arial;">1 large onion, diced</span></div><div><span style="font-family: arial;">2 cloves garlic, minced</span></div><div><span style="font-family: arial;">1 red bell pepper, diced</span></div><div><span style="font-family: arial;">1/2 tbsp chili powder (feel free to start with less and adjust from there)</span></div><div><span style="font-family: arial;">1/2 tsp cayenne pepper (see about note with the chili powder)</span></div><div><span style="font-family: arial;">1 tsp dried oregano</span></div><div><span style="font-family: arial;">2 tbsp tomato paste</span></div><div><span style="font-family: arial;">2 cups chopped fresh tomatoes (ok to substitute a 15-ounce can)</span></div><div><span style="font-family: arial;">1 15-ounce can cannelloni beans</span></div><div><span style="font-family: arial;">3 cups chicken broth - think of this as a starting volume and adjust from there</span></div><div><span style="font-family: arial;">1 large bunch kale, chopped into pieces - I am usually going out to the garden to cut what is available and then use my best guess as to whether it looks like what a bunch from the store would be</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Steps</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial;"> In a large heavy-bottomed pot, heat the oil and then saute the onion until it is soft and becoming translucent.</span></li><li><span style="font-family: arial;">Add the turkey sausage and cook until it is cooked through.</span></li><li><span style="font-family: arial;">Stir in the garlic, red pepper, chili powder, cayenne, and oregano. Cook until the peppers are tender, roughly 6-7 minutes. A word about the seasonings - keep in mind this is coming from someone who likes a dish that packs a bit of heat. Don't be afraid to start small. The turkey sausage that we typically use is quite spicy. We also have some New Mexico chili powder that I picked up on a trip a few years back. When we use this particular chili powder, we will typically start with about a third of the amount specified in the recipe. Don't say I didn't warn you. Here's a picture of everything simmering in the pot. We typically make at least a double batch - go big or go home.</span></li></ul><div class="separator" style="clear: both; font-family: arial; text-align: center;"><a href="https://1.bp.blogspot.com/-2PhO_9hKwTw/X9am6_ltglI/AAAAAAAAE-s/QPHUihr_PsU3F292jW71KXXSnwiHxPBUgCNcBGAsYHQ/s2048/IMG_7386.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-2PhO_9hKwTw/X9am6_ltglI/AAAAAAAAE-s/QPHUihr_PsU3F292jW71KXXSnwiHxPBUgCNcBGAsYHQ/s320/IMG_7386.HEIC" /></a></div><ul style="text-align: left;"><li><span style="font-family: arial;">Stir in the tomato paste and cook for about one minute.</span></li><li><span style="font-family: arial;">Stir in the tomatoes, beans, and chicken broth, and bring to a boil. Here's a picture of the brand of beans we typically use along with a picture of the chili before we stir in the kale.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; font-family: arial; text-align: center;"><a href="https://1.bp.blogspot.com/-bFHt2OkQtH0/X9am69Gv_lI/AAAAAAAAE-k/hKtPz4c5XTQIpd4JHR5NvTDnfgkl6txJwCNcBGAsYHQ/s2048/IMG_7388.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-bFHt2OkQtH0/X9am69Gv_lI/AAAAAAAAE-k/hKtPz4c5XTQIpd4JHR5NvTDnfgkl6txJwCNcBGAsYHQ/w150-h200/IMG_7388.HEIC" width="150" /></a></div><a href="https://1.bp.blogspot.com/-VY7IqRXgkDA/X9am8UaHukI/AAAAAAAAE-0/Xnx41m4BRjM8fa0UvZn8n6Zw5DtjH1YswCNcBGAsYHQ/s2048/IMG_7390.HEIC" imageanchor="1" style="font-family: arial; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-VY7IqRXgkDA/X9am8UaHukI/AAAAAAAAE-0/Xnx41m4BRjM8fa0UvZn8n6Zw5DtjH1YswCNcBGAsYHQ/w150-h200/IMG_7390.HEIC" width="150" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><ul style="text-align: left;"><li><span style="font-family: arial;">Stir in the kale and simmer until the leaves are tender. Stir in any additional chicken broth to get the chili to the desired consistency.</span></li><li><span style="font-family: arial;">Enjoy with bread or crackers!</span></li></ul></div></div></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-5273003926981120612020-10-25T16:04:00.000-07:002020-10-25T16:04:16.850-07:00Spooky Days<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2AxxqKrrmvk/X5Xl07NSL-I/AAAAAAAAE2s/sSquA6JamfUajjLbgzHj7waXdBz1iLkWQCNcBGAsYHQ/s2048/IMG_7425.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1968" data-original-width="2048" src="https://1.bp.blogspot.com/-2AxxqKrrmvk/X5Xl07NSL-I/AAAAAAAAE2s/sSquA6JamfUajjLbgzHj7waXdBz1iLkWQCNcBGAsYHQ/s320/IMG_7425.jpeg" width="320" /></a></div><br /><span style="font-family: arial;">I haven't written for a while, but decided this might be a good time to start again. Over the past few months, I haven't spent much time at the sewing machine. My sewing has been more focused on handwork and taking advantage of spare bits of time wherever I can catch them. </span><p></p><div><span style="font-family: arial;">Believe it or not, this project caught my eye back in late May. It features fabrics and a pattern designed by a quilter I follow on Instagram, Amanda Niederhauser, aka Jedi Craft Girl. You can check out her website <a href="http://www.jedicraftgirl.com">here </a>and also follow her on Instagram. A number of her patterns feature cats, and her posts often feature her Bengal cat, Mufasa.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">This fun piece went together quite quickly and now is a nice Halloween accent in my upstairs family room. The project features fabrics from Amanda's Scaredy Cat fabric line that was distributed by Riley Blake designs. The hard part for me was deciding how to arrange the fabric squares to ensure variety and to avoid having the cat or the letters sitting over black squares. I also wanted to keep the pieces that featured a cat's face or a pumpkin in its entirety positioned for visibility. Fortunately, the cat and the letters had been laser cut and pre-fused - always a nice bonus! </span><span style="font-family: arial;">If you look closely at the pictures below, you might be able to see the blanket stitching outlining the letters and the cat. Of course, black on black can be a bit challenging.</span></div><div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SE6KgdSvZto/X5X3VGik2UI/AAAAAAAAE3k/sVcIvXxIyBMrbNqYq2HPPXeM7CqNSK2bwCNcBGAsYHQ/s2048/IMG_7427.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-SE6KgdSvZto/X5X3VGik2UI/AAAAAAAAE3k/sVcIvXxIyBMrbNqYq2HPPXeM7CqNSK2bwCNcBGAsYHQ/s320/IMG_7427.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O1zOcUcMTTY/X5X3T750sVI/AAAAAAAAE3g/zAEr_-UmOLI2WI1u2JIRYHAtw1YwQb-uACNcBGAsYHQ/s2048/IMG_7426.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-O1zOcUcMTTY/X5X3T750sVI/AAAAAAAAE3g/zAEr_-UmOLI2WI1u2JIRYHAtw1YwQb-uACNcBGAsYHQ/s320/IMG_7426.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span><span style="font-family: arial;">I chose to have the piece quilted using an edge-to-edge bat design. It seemed a fun choice to add to the mix of cats, pumpkins, and bones without being too distracting. If you look closely at the picture of the back, you should get an idea of how the bats are scattered across the design.</span><div class="separator" style="clear: both; font-family: arial; text-align: center;"><a href="https://1.bp.blogspot.com/-InW2iIis90M/X5X3WrOfyeI/AAAAAAAAE34/Fzj3tY75qwwItNQmZRhWje4YRVdjg6WnACPcBGAYYCw/s2048/IMG_7429.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://1.bp.blogspot.com/-InW2iIis90M/X5X3WrOfyeI/AAAAAAAAE34/Fzj3tY75qwwItNQmZRhWje4YRVdjg6WnACPcBGAYYCw/s320/IMG_7429.jpeg" width="320" /></a></div><div class="separator" style="clear: both; font-family: arial; text-align: left;">I'm certainly not going to argue that 2020 hasn't been filled with spooky days. It's probably fair to say that most of us have grown quite weary of COVID-19 and the prevailing uncertainty that has come with it. Independent of COVID-19, these past few months have brought their own share of discouragement and uncertainty my way. Over the past few weeks, I've been spending some time in the Old Testament books of Isaiah and Jeremiah. While a major theme of each of these books is the coming and then actual judgment on the nations of Israel and Judah, God never leaves His people without hope. Even though the time of judgment came, it would not last forever. This particular verse from Isaiah has been a source of hope and comfort to me over the past few weeks, and I hope you will find it meaningful as well.</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>I will lead the blind by a way they did not know;</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>I will guide them on paths they have not known.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>I will turn darkness to light in front of them</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>and rough places into level ground.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>This is what I will do for the,</i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><i>and I will not forsake them. Isaiah 42:16 (HCSB)</i></span></div></span></div></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-43995988918679568112020-07-01T17:58:00.001-07:002020-07-01T17:58:37.233-07:00Pondering Poutine<div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><span style="font-family: arial, helvetica, sans-serif;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N48Wpf-92oQ/Xv0vIthekKI/AAAAAAAAErw/4LT3mQ0_KEQTlS-qddYuuBd4wDc-kyc8wCK4BGAsYHg/s3024/IMG_8358.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2482" data-original-width="3024" src="https://1.bp.blogspot.com/-N48Wpf-92oQ/Xv0vIthekKI/AAAAAAAAErw/4LT3mQ0_KEQTlS-qddYuuBd4wDc-kyc8wCK4BGAsYHg/s320/IMG_8358.jpeg" width="320" /></a></div><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div><span style="font-family: arial, helvetica, sans-serif;">It's been a while since I've last written. Certainly these past few months have been a bit intense, and I've found myself with some consistently long workdays with limited time for anything other than academic or work-related writing.</span></div>Given that today marks the start of a new month, it seems as good a time as any to write again. Many of you are already aware of our quirks and the ability to turn about any holiday into a food-related event. Today we give a shout out to our neighbors to the north - Canada. July 1 is Canada Day. Canada Day commemorates the Constitution Act, 1867, which united the Province of Canada, Nova Scotia, and New Brunswick into a single dominion within the British Empire. Canadians typically celebrate Canada Day with fireworks, parades, concerts, and barbecues. We thought that we would create our own Canada Day celebration with poutine for dinner.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">For those of you who are not familiar with poutine, it is essentially cheese curd and gravy over fries. Think of it as a Canadian version of chili cheese fries. </span><span style="font-family: arial, helvetica, sans-serif;">I'm not totally sure as to whether poutine is a routine part of Canada Day celebrations, but I can say that it has become one our favorite Canadian foods. I first became aware of poutine in 2010 during the Vancouver Olympics - most likely through some type of televised special feature. When my travels took me to Montreal later in 2010, I sought out the opportunity to try some poutine for myself. Let's just say that I continue to seek out good spots for poutine whenever I am in Canada, and we've worked to refine some of our own skills.</span><div><span style="font-family: arial, helvetica, sans-serif;">If poutine is really just fries, cheese curd, and gravy, what skills might one need to create great poutine? Here are a few pointers that we have picked up through making our own poutine and experiencing poutine at other locations.</span></div><div><span style="font-family: arial, helvetica, sans-serif;">1. The cheese - Really, it's your own preference for type of cheese curd. We tend to prefer white cheddar cheese.</span></div><div><span style="font-family: arial, helvetica, sans-serif;">2. The gravy - Most poutines feature a beef broth-based gravy. I will share how we prepared ours a little later.</span></div><div><span style="font-family: arial, helvetica, sans-serif;">3. The fries - Most poutines will include a thicker cut fry. It's up to you whether you bake or deep fry them. For today's poutine, we went with the deep fryer. </span></div><div><span style="font-family: arial, helvetica, sans-serif;">4. The extras - This is where you can get creative with what you feel may complement the cheese and gravy. I've seen variations that include bacon, Philly-style beef, as well as </span><span><font face="arial">sautéed peppers and onions. </font></span></div><div><font face="arial"><br /></font></div><div><font face="">Here are a few of our favorite locations in Canada for acquiring poutine. Hopefully, we will have a chance to visit them again.</font></div><div><ul style="text-align: left;"><li><font face=""><a href="https://westcoastpoutine.wixsite.com/labellepatate">La Belle Patate</a> - locations in Victoria and Vancouver. We've been to the one in Victoria which is a bit out of the way from the main part of town. If you aren't paying attention, you might miss this location. They have multiple varieties of poutine including La Belle Special and Meat Lovers.</font></li><li><font face=""><a href="http://pinkbicycle.ca/food.html">The Pink Bicycle</a> - yes, that's really the name of the place. It is also located in Victoria. Their Pink Bike Poutine has a pretty amazing rosemary gravy.</font></li><li><font face=""><a href="https://www.eddieburgerbar.ca/menus">Eddie Burger Bar</a> - this spot is in Banff. My husband had a trip to Banff a few years ago, and I looked up places for poutine. He ordered a burger and poutine and decided that the burger was pretty amazing, until he tried the poutine. I'm hoping to visit this spot myself.</font></li><li><font face=""><a href="http://www.montrealpoutine.ca">Montreal Poutine</a> - I'm fairly certain this is the place I visited in Montreal. The pictures of the outside seating look very familiar and the location on the map is about right. This place is located in the old part of the city. </font></li></ul><div><font face="arial">I wish I could take credit for tonight's cooking, but my husband took over while I was in a Zoom meeting. I did have him take some pictures to document the process.</font></div><div><font face="arial"><b>Creating the Gravy:</b></font></div><div><font face="arial">Step 1: Saute some bell pepper and onion (the onion was from our garden<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-byoEtaBFpOM/Xv0t7ssktSI/AAAAAAAAEqw/l061aO67enI5tvEd92o4yYgGrBxMh8C4wCK4BGAsYHg/s4032/IMG_8352.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-byoEtaBFpOM/Xv0t7ssktSI/AAAAAAAAEqw/l061aO67enI5tvEd92o4yYgGrBxMh8C4wCK4BGAsYHg/s320/IMG_8352.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Step 2: Assemble the other necessary ingredients</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oDT0bONGBn0/Xv0wJ2zJzuI/AAAAAAAAEsQ/WPGSTX4qv5IAtksqymOsIAAgnNPRFvOPACK4BGAsYHg/s4032/IMG_8354.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://1.bp.blogspot.com/-oDT0bONGBn0/Xv0wJ2zJzuI/AAAAAAAAEsQ/WPGSTX4qv5IAtksqymOsIAAgnNPRFvOPACK4BGAsYHg/s320/IMG_8354.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Make a roux with about 1 stick of butter and 1/4 cup flour. Stir in 20 ounces of beef broth and 10 ounces of chicken broth (yes, really). Season with some salt and stir in the sautéed onions and peppers. your gravy will look something like this:</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-guQIbkDOzzY/Xv0wjQEw1xI/AAAAAAAAEsk/HuJsOhXaCWklxzbT3l-1rY6fnrLGICNIwCK4BGAsYHg/s4032/IMG_8355.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://1.bp.blogspot.com/-guQIbkDOzzY/Xv0wjQEw1xI/AAAAAAAAEsk/HuJsOhXaCWklxzbT3l-1rY6fnrLGICNIwCK4BGAsYHg/s320/IMG_8355.jpeg" /></a></div><div class="separator" style="clear: both; text-align: left;">Step 3: Prepare the fries. As I mentioned, we elected to use the deep fryer</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LGltIyLB6zU/Xv0w4WmSzzI/AAAAAAAAEtA/IVBJe8Al03Mr95iqLlHrMxw0LUXyRFGAwCK4BGAsYHg/s4032/IMG_8356.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="205" src="https://1.bp.blogspot.com/-LGltIyLB6zU/Xv0w4WmSzzI/AAAAAAAAEtA/IVBJe8Al03Mr95iqLlHrMxw0LUXyRFGAwCK4BGAsYHg/w153-h205/IMG_8356.jpeg" width="153" /></a><a href="https://1.bp.blogspot.com/-DT2xtVjKHqc/Xv0w4r7ALII/AAAAAAAAEtE/85Q1tMgzVXgolTVTFMZV9pQzjsBT4KtYwCK4BGAsYHg/s4032/IMG_8357.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="205" src="https://1.bp.blogspot.com/-DT2xtVjKHqc/Xv0w4r7ALII/AAAAAAAAEtE/85Q1tMgzVXgolTVTFMZV9pQzjsBT4KtYwCK4BGAsYHg/w153-h205/IMG_8357.jpeg" width="153" /></a></div><div class="separator" style="clear: both; text-align: left;">Step 4: Assemble the poutine. Put some fries in a bowl, stir in a little gravy. Add a few more fries and some cheese curd. Add a little more gravy and eat!</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div></font></div></div>Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-27359885613011625062019-12-31T14:16:00.005-08:002019-12-31T14:16:54.035-08:00Welcoming the New Year … with wool<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ZsOe0S16wqk/Xgu7ho-vYpI/AAAAAAAAEjs/1Qp0tq8ORhYaWYWFvBEzkEDGe7CSsYzdACNcBGAsYHQ/s1600/2D1D65DE-8FE9-4381-B6C9-076B92DF8A9A_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-ZsOe0S16wqk/Xgu7ho-vYpI/AAAAAAAAEjs/1Qp0tq8ORhYaWYWFvBEzkEDGe7CSsYzdACNcBGAsYHQ/s320/2D1D65DE-8FE9-4381-B6C9-076B92DF8A9A_1_201_a.jpeg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">A very happy last day of 2019 to all. I hope that you have been enjoying a wonderful and blessed holiday season. I had very grand intentions of a Christmas-themed post featuring a quilt I completed a few years ago. The time got the better of me, so this will be just a short post to highlight a recently completed project for January and to provide a sneak preview of the beginnings of a 2020 project.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">This past summer, my local quilt shop began the <a href="https://www.buttermilkbasin.com/shop/Welcome-HOME-Collection/p/Welcome-HOME-Foundation-Patterns-x31942307.htm" target="_blank">Buttermilk Basin "Welcome Home" wall hanging</a> as a block-of-the-month project. It had been a while since I had taken on a weekly or monthly series, so I decided to give this one a go. I try to be pretty selective with any series such as this one that I pursue. While I do have more than my fair share of UFOs sitting in my sewing room, I don't like to acquire blocks associated with a series only to have them sit in an unfinished pile.</span><br />
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<a href="https://1.bp.blogspot.com/-p-4LcVxp5D4/Xgu8KI1GtDI/AAAAAAAAEj4/PEN3nMm4orAHjSUhj7ulIg-7Jq4Geup2ACNcBGAsYHQ/s1600/EEE153C7-BC82-4F61-9422-95DE82A6E0B0_1_201_a.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="703" height="320" src="https://1.bp.blogspot.com/-p-4LcVxp5D4/Xgu8KI1GtDI/AAAAAAAAEj4/PEN3nMm4orAHjSUhj7ulIg-7Jq4Geup2ACNcBGAsYHQ/s320/EEE153C7-BC82-4F61-9422-95DE82A6E0B0_1_201_a.jpeg" width="140" /></a><a href="https://1.bp.blogspot.com/-ti_3UlHI70Y/Xgu8KJ-V-_I/AAAAAAAAEj0/9Msye6eXUtQa7H274OI1axgb4GTEm1CFQCNcBGAsYHQ/s1600/74608096-A162-441B-978F-103362C30341_1_201_a.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="684" height="320" src="https://1.bp.blogspot.com/-ti_3UlHI70Y/Xgu8KJ-V-_I/AAAAAAAAEj0/9Msye6eXUtQa7H274OI1axgb4GTEm1CFQCNcBGAsYHQ/s320/74608096-A162-441B-978F-103362C30341_1_201_a.jpeg" width="136" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">As you can see from these two pictures, the project features a quilted banner and then each month's circle fits into the "O" in HOME. The photo at the start of this post features the January circle. I was delighted to see the snowman and cardinal included in this design. I'm one who waits until after Christmas to put up some of my snowman decorations. I always feel like I need something to fill the void after the Christmas decorations come down. In case you are interested, here is a link to my <a href="https://linesfromlauri.blogspot.com/2015/01/once-there-was-snowman-or-two-or-three.html" target="_blank">snowman quilt post </a>from a few years ago. I've also included a close up of the "H" in the banner so that you can see some of the embroidered embellishment down the left edge of the letters.</span><br />
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<a href="https://1.bp.blogspot.com/-5XJ4DHMBMf0/Xgu-oTjlswI/AAAAAAAAEkQ/3WsZPHTtb70uVklMTX91UZKzJlTvn-2CACNcBGAsYHQ/s1600/C9B31834-5F99-47EB-BEB5-D511AFB5870D.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-5XJ4DHMBMf0/Xgu-oTjlswI/AAAAAAAAEkQ/3WsZPHTtb70uVklMTX91UZKzJlTvn-2CACNcBGAsYHQ/s320/C9B31834-5F99-47EB-BEB5-D511AFB5870D.heic" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's a quick sneak peek at what is likely to be in store for my 2020 stitching. I wrote previously about stitching wool projects on my flights to and from France in October. In honor of that trip to France, my daughter bought me this <a href="https://www.buttermilkbasin.com/shop/c/p/Joyeux-Noel-Block-1-Kit-Pattern-x44565944.htm" target="_blank">Joyeux Noel block</a> from Buttermilk Basin. This is the first block in the series, and I'm not sure yet how many to anticipate. I guess we will find out. At any rate, I wanted to get the fusing done before my daughter goes back to college so that she could get a better look.</span></div>
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<a href="https://1.bp.blogspot.com/-_J6X3sXFnL0/Xgu-oWvNZwI/AAAAAAAAEkU/uHrFaVtGbFoIGt9R2y3J8PtT8RvxwZzQACEwYBhgL/s1600/9CEDCCC7-91A7-4554-B887-878F4785CCC3_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1593" height="320" src="https://1.bp.blogspot.com/-_J6X3sXFnL0/Xgu-oWvNZwI/AAAAAAAAEkU/uHrFaVtGbFoIGt9R2y3J8PtT8RvxwZzQACEwYBhgL/s320/9CEDCCC7-91A7-4554-B887-878F4785CCC3_1_201_a.jpeg" width="317" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I hope that you will all have a wonderful 2020. I've told my husband that I want us to make a list of 20 things to do together in the new year. Two that are already on our list are 1) a hike to go see wildflowers when they are in bloom and 2) going snowshoeing. My goal is to get our list made by the end of the day January 1 so that we can be intentional about making plans.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">On the topic of making plans, I do enjoy the opportunity each December 31/January 1 to reflect on the past year and to contemplate the coming year. A few days ago, I was sorting through some past sermon notes dated December 30, 2007. These included a reminder of the choices that do lie before us. While many of us will likely encounter at least some circumstances that are beyond our control, more often than not, the choices that we can control largely influence our circumstances. As I close with these words spoken by Moses as the children of Israel were about to enter the Promised Land, consider how you will respond to the choices that you encounter in the coming year. Happy New Year!</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>I call heaven and earth to witness against you today, that I have set before you life and death, the blessing and the curse. So choose life in order that you may live, you and your descendants, by loving the L<span style="font-size: x-small;">ORD </span>your God, by obeying His voice, and by holding fast to Him; for this is your life and the length of your days, that you may live in the land which the L<span style="font-size: x-small;">ORD</span> swore to your fathers, to Abraham, Isaac, and Jacob, to give to them. Deuteronomy 30:19-20.</i></span></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com1tag:blogger.com,1999:blog-7039779782364477723.post-19355253943546453582019-12-19T22:29:00.000-08:002019-12-19T22:29:11.721-08:00Gingerbread Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-AmN-RyMNtIk/XfmJ2EFjMxI/AAAAAAAAEfA/C7JGIdoxD2sWt1Fvj4Q3AqQ2KOo7DT5jACNcBGAsYHQ/s1600/IMG_6973.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-AmN-RyMNtIk/XfmJ2EFjMxI/AAAAAAAAEfA/C7JGIdoxD2sWt1Fvj4Q3AqQ2KOo7DT5jACNcBGAsYHQ/s320/IMG_6973.HEIC" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Baking is one of my favorite Christmastime activities. While I enjoy pulling out traditional family recipes, I also enjoy the opportunity to add another treat to my repertoire of recipes. In recent years, gingerbread biscotti have become an important addition.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I must confess that I have not yet perfected the art of making biscotti. I will readily admit that these biscotti taste pretty good. At the same time, I am still working to fine-tune the exact baking science associated with these delightful treats.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Biscotti is derived from the Latin term meaning "twice-baked." This was a term applied to oven-baked goods that were, indeed, twice-baked and could, therefore, be stored for longer periods of time. Twice-baked breads were allegedly a staple of the Roman legions</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Gingerbread, in its broadest sense, refers to a range of baked goods flavored with ginger and sweetened with honey, sugar, or molasses. Gingerbread baking is believed to have developed in continental Europe just before 1000 AD. As Europeans settled in North America, they brought their gingerbread recipes with them. An early American cookbook from the 1790s reportedly has seven different recipes for gingerbread!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">These gingerbread biscotti are sweetened with molasses. I like using this partially dried ginger in my biscotti for both the flavor and a little added texture and interest.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/--WyPbrQqXfI/XfmPK8DlqwI/AAAAAAAAEho/jZ9zgpxwm9AEQIK2Vxfv_PdijmnM05DpgCNcBGAsYHQ/s1600/E14DC597-974B-485C-8F2F-EB3BC1798901_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1458" data-original-width="1600" height="291" src="https://1.bp.blogspot.com/--WyPbrQqXfI/XfmPK8DlqwI/AAAAAAAAEho/jZ9zgpxwm9AEQIK2Vxfv_PdijmnM05DpgCNcBGAsYHQ/s320/E14DC597-974B-485C-8F2F-EB3BC1798901_1_201_a.jpeg" width="320" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's how to bake these biscotti:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup butter (I've only used real butter so I can't speak to how margarine might work)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup packed brown sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tbsp lightly dried ginger</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp cinnamon</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp nutmeg</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp cloves</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp molasses</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cups flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp baking powder</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup sliced almonds (optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">white chocolate for dipping (optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here's the sequence for mixing the ingredients:</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">1. Cream the butter and both types of sugar together. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">2. Beat in the ginger, cinnamon, nutmeg, and cloves. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">3. Beat in the eggs and molasses.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">4. Fold in the flour and baking powder. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">5. Fold in the almonds.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Now it's time to prepare the dough for baking. The first bake is the trickier of the two. The goal is to bake all the way through much like a cake. This actually is much easier said than done. I am going to demonstrate the technique in two ways - first of all by dividing the dough in half and the second by dividing the dough in quarters. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Here is the typical approach in which you divide the dough in two portions. I start by shaping the dough into logs. (<i>Baking hint: instead of using a non-stick spray or parchment paper, I use a silicone baking mat. These are a great investment.</i>)</span></div>
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<span style="font-family: arial, helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/--HM9blvXNPk/XfxfvZVKxSI/AAAAAAAAEiw/K2SdYlW6ex83pxbAcW3V_pHz9iyfAkrNgCNcBGAsYHQ/s1600/AE4D67E8-04B2-4E1B-99A1-1C397AF3E307_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/--HM9blvXNPk/XfxfvZVKxSI/AAAAAAAAEiw/K2SdYlW6ex83pxbAcW3V_pHz9iyfAkrNgCNcBGAsYHQ/s320/AE4D67E8-04B2-4E1B-99A1-1C397AF3E307_1_201_a.jpeg" width="320" /></a></span></div>
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<span style="font-family: arial, helvetica, sans-serif;">I then flatten the dough out. I also try to square up the ends as much as possible. This will support slicing the biscotti after the initial bake.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-CTHBfEunfrc/XfxfrjlIrqI/AAAAAAAAEiY/IvVPIj-sJ68Z6u-6B9gkIP9sGStb9TSXQCNcBGAsYHQ/s1600/0785280B-39CB-43D2-BA9E-DADB4DD5F12B_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-CTHBfEunfrc/XfxfrjlIrqI/AAAAAAAAEiY/IvVPIj-sJ68Z6u-6B9gkIP9sGStb9TSXQCNcBGAsYHQ/s320/0785280B-39CB-43D2-BA9E-DADB4DD5F12B_1_201_a.jpeg" width="320" /></a></span></div>
<span style="font-family: arial, helvetica, sans-serif;">Bake in a 350 degree oven for at least 25 minutes. Be prepared to add additional baking time. The tops should crack somewhat as shown below. The tops should also feel somewhat springy, indicating that the dough has baked all the way through, much like a cake.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/--PdbnhO2z2k/XfxfrPTO8cI/AAAAAAAAEiQ/nojwlcOcAdkrE-HFLysHEIaPFeUdHdaygCNcBGAsYHQ/s1600/370A1A19-FA6B-47A4-BA97-AD3E3092C022.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/--PdbnhO2z2k/XfxfrPTO8cI/AAAAAAAAEiQ/nojwlcOcAdkrE-HFLysHEIaPFeUdHdaygCNcBGAsYHQ/s320/370A1A19-FA6B-47A4-BA97-AD3E3092C022.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After baking is complete, allow the baked logs to cool for about 15 minutes. After they have cooled, cut into 1/2 inch slices with a serrated knife. Place them cut side down on a baking sheet. </span><span style="font-family: Arial, Helvetica, sans-serif;">Here is a picture of mine before they went back in the oven. The sheet includes the slices from both logs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you look closely, you can see some darker horizontal lines through them that indicate areas that weren't fully baked through (remember how I said this first bake is easier said than done).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-R3K08VD4IFo/Xfxftaya24I/AAAAAAAAEjI/gX2ep9kP90kDxA4Hn2DXHD1WpAQGbtCrgCEwYBhgL/s1600/3861A216-D164-4301-80FD-A8C5E6036FB2_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-R3K08VD4IFo/Xfxftaya24I/AAAAAAAAEjI/gX2ep9kP90kDxA4Hn2DXHD1WpAQGbtCrgCEwYBhgL/s320/3861A216-D164-4301-80FD-A8C5E6036FB2_1_201_a.jpeg" width="320" /></a></span></div>
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Reduce the oven heat to 325 degrees. With this lower temperature, your goal is going to be to dry out the biscotti. For the baking process, bake for about 9 minutes on the first side. Flip them over and bake for another 5-7 minutes or so. After each baking session, I will also hold my hand over the biscotti to get a little sense of the overall residual moisture content. You may need to repeat the flipping and baking another time or two. Here is a picture of the completed biscotti cooling on the wire rack after the drying process was complete.</div>
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<a href="https://1.bp.blogspot.com/-g5DvmRBVgkE/XfxfwK-WkSI/AAAAAAAAEjE/hu66mwgMn2A4Vs_Iwhj3Gn5oV70Bn7YtACEwYBhgL/s1600/B7F41EB6-2612-4ED1-860E-443DB5A60F70_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-g5DvmRBVgkE/XfxfwK-WkSI/AAAAAAAAEjE/hu66mwgMn2A4Vs_Iwhj3Gn5oV70Bn7YtACEwYBhgL/s320/B7F41EB6-2612-4ED1-860E-443DB5A60F70_1_201_a.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For my second batch of biscotti, I stirred in some sliced almonds and divided the dough into quarters rather than in half to have smaller portions for the first bake. I still just placed two logs on each baking sheet during the first baking process. You can see how these were a bit narrower as they went into the oven for the first bake.</span></div>
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<a href="https://1.bp.blogspot.com/-7kHWMXhTE5A/XfxfrcXW12I/AAAAAAAAEi4/dSpKhNJWktQYe-eQKqONt4mEM2zT4HffACEwYBhgL/s1600/26604680-DD2E-4470-AD8D-3E7C8A716ABA_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-7kHWMXhTE5A/XfxfrcXW12I/AAAAAAAAEi4/dSpKhNJWktQYe-eQKqONt4mEM2zT4HffACEwYBhgL/s320/26604680-DD2E-4470-AD8D-3E7C8A716ABA_1_201_a.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here they are going in the oven for the second bake. You can see that most of these were baked through a little more thoroughly than the initial batch. </span></div>
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<a href="https://1.bp.blogspot.com/-LaDGQG4DF4M/XfxfuPBMlxI/AAAAAAAAEi4/BIPn5IDVQ0Y-ckN9dQxYGx2WvsCSwP2wACEwYBhgL/s1600/3FC7E8F9-F9BE-47A2-A401-7BCAC7F86583_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-LaDGQG4DF4M/XfxfuPBMlxI/AAAAAAAAEi4/BIPn5IDVQ0Y-ckN9dQxYGx2WvsCSwP2wACEwYBhgL/s320/3FC7E8F9-F9BE-47A2-A401-7BCAC7F86583_1_201_a.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We elected to dip the bottoms of the smaller biscotti in white chocolate. The mechanics of doing the dipping using our chocolate dipping machine was easier with the smaller ones so that drove our decision. Here's a picture of our end results. </span></div>
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<a href="https://1.bp.blogspot.com/-IrtMg3w32IE/Xfxoflzqz3I/AAAAAAAAEjQ/Eq8H6yXtz482lfQ-3RVwhor-3igRqf5xACNcBGAsYHQ/s1600/AF67A388-4895-48DB-BD42-06E1D49C551E.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-IrtMg3w32IE/Xfxoflzqz3I/AAAAAAAAEjQ/Eq8H6yXtz482lfQ-3RVwhor-3igRqf5xACNcBGAsYHQ/s320/AF67A388-4895-48DB-BD42-06E1D49C551E.heic" width="320" /></a></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-82970597630708617952019-11-30T13:33:00.000-08:002019-11-30T13:33:10.682-08:00How to stitch a wooly block<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-20OYFcsQWpk/XeLKtpErokI/AAAAAAAAEc4/pKD9bvXpRpUxMqJhhLYzEYNzdLF4Im9CwCNcBGAsYHQ/s1600/7794C8DF-E91C-4117-AA99-A56C17402505.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-20OYFcsQWpk/XeLKtpErokI/AAAAAAAAEc4/pKD9bvXpRpUxMqJhhLYzEYNzdLF4Im9CwCNcBGAsYHQ/s320/7794C8DF-E91C-4117-AA99-A56C17402505.heic" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As I shared in my most recent sewing-focused post, I've been enjoying the 2019 Wooly Block Adventure. I love seeing the participating shops' designs and the posts from individuals who are using the patterns to create their own blocks. I've also noticed from some of the posts, that some are new to wool appliqué. I thought it might be fun to use this post to highlight some of the techniques and processes involved in creating block. The block that I will be featuring is the "<a href="https://www.cottonpickins.com/shop/Wooly-Block-Adventure.htm" target="_blank">Chubby Kitty</a>" block from Cotton Pickins' Quilts in Stanwood, Washington.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Before I get started, I will preface this entry by indicating that I will be featuring the techniques and processes that I find most successful. Another stitcher might disagree and demonstrate other preferred approaches. The take away point is that there really aren't a lot of rights and wrongs. Learn from different stitchers and adopt the styles that work best for you. I will also highlight some of the tools that I like to use. You may wish to consider adding some of these to your Christmas wish lists.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">I will be illustrating appliqué using fusible web. Because you are applying your fusible web to the reverse side of your wool, the first thing you need to do is to determine whether the pattern pieces have been reversed. Typically, the author of the pattern will communicate whether the pieces have or have not been reversed. With this particular pattern, the pattern had not been reversed. This isn't a huge deal, it just means another quick step before you get started. </span><br />
<span style="font-family: arial, helvetica, sans-serif;">In this case, the pattern was drawn heavily enough so that I could just flip it over and trace the reverse side. To make the process easier, I used my light pad. A light pad isn't necessary, you can also use a window on a sunny day. Mine is a Litup brand light pad, and I've had it for several years. You can see that I used a Sharpie marker to do my tracing. Had I been working with smaller pieces, I would have used a smaller tip pen.</span><br />
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<a href="https://1.bp.blogspot.com/-5zM7JBDFsLM/XeLKtrBk0iI/AAAAAAAAEc0/ZaIo3zVCRWA9_yVeorTykeHqGvWR3o7GACEwYBhgL/s1600/850E9594-17A5-4DE6-B7F0-00D5700C5D69.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-5zM7JBDFsLM/XeLKtrBk0iI/AAAAAAAAEc0/ZaIo3zVCRWA9_yVeorTykeHqGvWR3o7GACEwYBhgL/s200/850E9594-17A5-4DE6-B7F0-00D5700C5D69.heic" width="200" /></a></div>
<a href="https://1.bp.blogspot.com/-iTKLNOWNVLM/XeLKrxtJ-EI/AAAAAAAAEdU/b2Ijz80oLvMoBdkpxhk6yk0MZBoe8uN-ACEwYBhgL/s1600/4DDCC5E3-8116-4562-A82D-791720BC2C07.heic" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-iTKLNOWNVLM/XeLKrxtJ-EI/AAAAAAAAEdU/b2Ijz80oLvMoBdkpxhk6yk0MZBoe8uN-ACEwYBhgL/s200/4DDCC5E3-8116-4562-A82D-791720BC2C07.heic" width="200" /></a><br />
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<span style="font-family: arial, helvetica, sans-serif;">Now to look through the wool pieces and determine which piece of wool corresponds to which pattern pieces. Fortunately, this block has a relative few number of pieces, and they are fairly good sized so I had an easy time of it. Just the same, before I start fusing and cutting, I like to feel confident that I've matched up colors to pattern pieces.</span><br />
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<a href="https://1.bp.blogspot.com/-qErAV01qu7w/XeLMI_8H4_I/AAAAAAAAEd4/9V0I3YUFWCIG57SRvbM-xKaE5Pb6r2aoACNcBGAsYHQ/s1600/B755449A-AF0E-419D-B524-112E86CE81F0_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-qErAV01qu7w/XeLMI_8H4_I/AAAAAAAAEd4/9V0I3YUFWCIG57SRvbM-xKaE5Pb6r2aoACNcBGAsYHQ/s320/B755449A-AF0E-419D-B524-112E86CE81F0_1_201_a.jpeg" width="320" /></a></div>
<span style="font-family: arial, helvetica, sans-serif;">So, now it's time to start tracing the pieces. Here are the tools that I need for this phase of the project. On the right is a mechanical pencil. I do prefer tracing in pencil, and I don't like having to hunt down a pencil sharpener. During back-to-school season a few months ago, I bought a couple of bags of these to keep myself tracing and fusing for years to come.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">The white object is a roll of Soft Fuse which is the fusible web I prefer. It is distributed by Shades Textiles in Georgia. While many local quilt shops carry it, not all do. You can also order it from Amazon. I recommend buying 3 yards at a time. It's one of those supplies that lasts forever until it's gone. I also highly recommend saving "scraps" as you cut out pattern pieces. I put my scrap pieces in a tin and then use them first as I am about to trace a new project. More often than not, I can trace all of the small pattern pieces (e.g. leaves, stems, flower centers) using these scraps.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">I really do use all three scissors. The black-handled one in the center is for cutting the fusible prior to fusing it to the wool. The ones on the right and left sides are Fiskars scissors. I use the smaller one for the little pieces and the big one for cutting the larger pieces once they have been fused.</span><br />
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<a href="https://1.bp.blogspot.com/-JXhIag2tfA4/XeLKvMFxrcI/AAAAAAAAEdg/fyWpfARTsI8HkPej1ehaxekXZB39wMOmwCEwYBhgL/s1600/DC038CE9-1B84-4EEF-8D62-776CA9703276.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-JXhIag2tfA4/XeLKvMFxrcI/AAAAAAAAEdg/fyWpfARTsI8HkPej1ehaxekXZB39wMOmwCEwYBhgL/s320/DC038CE9-1B84-4EEF-8D62-776CA9703276.heic" width="320" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">Now for tracing and fusing. Trace the pieces onto the paper side of the fusible web. Cut the pieces out leaving about 1/8 - 1/4 inch from the drawn line. I will admit that most of mine are closer to 1/8 than 1/4. The next step is to fuse the cut pieces to your wool. Here's a little hint - think about which side you want facing up. Given that wool also has different textures and patterns, also think about whether the direction of the pattern matters or whether you want a given feature of the wool in a given location in your piece. Here's a quick look at my fused pieces.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-VvgoWxaKTeo/XeLRF8R2TwI/AAAAAAAAEeE/LuStr00-GNk1ZInYJHOdFqc733cNKJDgQCNcBGAsYHQ/s1600/D51DE117-57DB-491E-B4C6-83AA41672D18_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-VvgoWxaKTeo/XeLRF8R2TwI/AAAAAAAAEeE/LuStr00-GNk1ZInYJHOdFqc733cNKJDgQCNcBGAsYHQ/s320/D51DE117-57DB-491E-B4C6-83AA41672D18_1_201_a.jpeg" width="320" /></a></span></div>
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<span style="font-family: arial, helvetica, sans-serif;">A quick hint about tracing pieces - also keep in mind whether you need to account for overlapping pieces and extend the edges of some of the pieces so that they can be hidden by the overlapping piece. For example, I added about 3/16 inch to the lower border of my kitty to tuck it under the watermelon piece. Given that the stripes on the flag were so small, I did cut each to size and then took extra care to avoid any gaps when I was stitching. If you look closely, I also numbered the order of the stripes. The long ones were pretty obvious, but I wanted to be able to remember the sequence for the two small red ones. Here's a look at them all cut out and ready to be fused to the background.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-OvcDhBdVDes/XeLRLp4hoTI/AAAAAAAAEeI/g2UhBEbh5csAxK9wbzoAFRHJPAl_vvfEwCNcBGAsYHQ/s1600/DB39D77C-2353-4B7D-B675-2B7DEB3856F7.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-OvcDhBdVDes/XeLRLp4hoTI/AAAAAAAAEeI/g2UhBEbh5csAxK9wbzoAFRHJPAl_vvfEwCNcBGAsYHQ/s320/DB39D77C-2353-4B7D-B675-2B7DEB3856F7.heic" width="320" /></a></span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Now it's time to peel off the paper and fuse the pieces to the background. Given that I am making an 8-inch block, I like to have my background cut to 8.5 inches to help me have a sense of where my actual boundaries are. I tend to start by fusing smaller to larger pieces - e.g. the star on the flag, center on the flower, nose on the cat. Of course, I won't be removing the paper on these larger pieces until after the smaller ones are fused down.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">When it comes to fusing to the background, I tend to start by arranging the larger, focal pieces.</span><br />
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<a href="https://1.bp.blogspot.com/-ehVImSLcs7I/XeLKsmJDrOI/AAAAAAAAEdk/Si0_GWYNgAkACwvsdjNjTkXlBRVWUnefQCEwYBhgL/s1600/5ECD2304-AA5F-47A7-9BB2-7896F47428D7.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-ehVImSLcs7I/XeLKsmJDrOI/AAAAAAAAEdk/Si0_GWYNgAkACwvsdjNjTkXlBRVWUnefQCEwYBhgL/s320/5ECD2304-AA5F-47A7-9BB2-7896F47428D7.heic" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then, I will add in the other pieces. You can see that I have committed to an approximate 1/4-inch border all the way around.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-UZeJLB3h174/XeLKt9PCTaI/AAAAAAAAEdU/T9oxZtojspsa3m7oG87mTECGtxHtrmwLQCEwYBhgL/s1600/C14A1D51-0E88-4E43-98E2-878792952E43.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-UZeJLB3h174/XeLKt9PCTaI/AAAAAAAAEdU/T9oxZtojspsa3m7oG87mTECGtxHtrmwLQCEwYBhgL/s320/C14A1D51-0E88-4E43-98E2-878792952E43.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once you are ready to commit to placement, go ahead and fuse in place with an iron set on wool and lots of steam.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, it's time to start stitching. Here are some of the supplies that I use. In recent years, I have had to swallow my pride and wear reading glasses for stitching. My bifocal contacts are great for reading, but I value the extra precision when sewing. On the left, you will see the size 24 chenille needles that I prefer for stitching. These are distributed through Primitive Gatherings and are also carried by many local quilt stores as well. They are a comfortable length for stitching and are nice and sharp for poking through layers of wool. The box below the pink floss contains appliqué pins. These are available at most local quilt shops. I like keeping them on hand in case I need a little extra reinforcement holding a piece in place until I can stitch it. The nice think about the pins is that they are quite short and the points tend not to get in the way as you are working. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Deciding on thread color - I use a combination of Valdani #12 threads and regular embroidery floss. I like the look of Valdani threads. At the same time, I don't have the budget for every possible color so I will also substitute 2 or 3 strands of embroidery floss. In general, you are looking for thread colors that will blend in with your wool. Most of the time, I just have to unwind the thread a little, place it on my wool and see what I think. Most of the time, you are better off erring on the side of just a little dark than going a little too light. Given the variation in the wool itself, overdyed threads with their variegated patterns can add interest to your piece. Most of my pieces will include both solid and overdyed thread. I've also completed pieces in which I was attempting to achieve contrast. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-LCXM3K9N9Js/XeK8IJdNCtI/AAAAAAAAEcU/K3IkPW50tzoSARuMLtNDZCbNtaGhG285ACEwYBhgL/s1600/FDCFE344-465E-4EE9-B636-9F7629A2A4E7.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-LCXM3K9N9Js/XeK8IJdNCtI/AAAAAAAAEcU/K3IkPW50tzoSARuMLtNDZCbNtaGhG285ACEwYBhgL/s320/FDCFE344-465E-4EE9-B636-9F7629A2A4E7.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for stitching, I'm a fan of the traditional blanket stitch for going around the edges. With the larger pieces included in this block, the blanket stitch is an ideal choice. When working with extra small pieces, other stitches such as a simple whip stitch might be appropriate. A series of cross stitches might be appropriate to hold a narrow stem in place.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-pxi6EQp28tU/XeLKrv0JAHI/AAAAAAAAEdg/_i8qKMCvTW8Rs_OQF5MRgZtbxpMohD2_ACEwYBhgL/s1600/396C7087-339E-4EBA-99CA-797FB8A1C5F6.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-pxi6EQp28tU/XeLKrv0JAHI/AAAAAAAAEdg/_i8qKMCvTW8Rs_OQF5MRgZtbxpMohD2_ACEwYBhgL/s320/396C7087-339E-4EBA-99CA-797FB8A1C5F6.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now that the blanket stitching is done, it's time to add the word "Summer." My preference for words is to trace them onto tissue paper, pin the paper down to the background, and outline stitch over the top of the traced letters. The picture on the left is the traced letters. The picture on the right illustrates the stitched over letters.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-VQHCikTDdYE/XeLKtL76DkI/AAAAAAAAEdk/RNG67I7H_9MyZRqlsVoJxbW43bhoddmBQCEwYBhgL/s1600/663F9337-61A9-43AD-B469-4A3C17DF7D6F.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-rv4pkqt1f9Y/XeLKrWbcebI/AAAAAAAAEdQ/BekRXPo10C0dFJ92VwaHjpykPHOC2l4YwCEwYBhgL/s1600/1B18BD26-FC2D-454A-940B-0448B90FB342.heic" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-rv4pkqt1f9Y/XeLKrWbcebI/AAAAAAAAEdQ/BekRXPo10C0dFJ92VwaHjpykPHOC2l4YwCEwYBhgL/s200/1B18BD26-FC2D-454A-940B-0448B90FB342.heic" width="200" /></a><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://1.bp.blogspot.com/-VQHCikTDdYE/XeLKtL76DkI/AAAAAAAAEdk/RNG67I7H_9MyZRqlsVoJxbW43bhoddmBQCEwYBhgL/s200/663F9337-61A9-43AD-B469-4A3C17DF7D6F.heic" width="200" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When the stitching is complete, you tear away the tissue paper. I will admit that I often need to take my needle to help pick the residual paper from underneath some of the stitches. I am also someone who is not at all comfortable drawing the letters freehand so I bear with the added nuisance for letters that look nice when I am finished.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/--lKEI2fbd1U/XeLKu4_F-6I/AAAAAAAAEdc/mEYu2whRdVwaPkfYtYulR0yrK_v_1pBSwCEwYBhgL/s1600/CBC77BC7-557B-4180-BF74-B8C8E46A2B58.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/--lKEI2fbd1U/XeLKu4_F-6I/AAAAAAAAEdc/mEYu2whRdVwaPkfYtYulR0yrK_v_1pBSwCEwYBhgL/s320/CBC77BC7-557B-4180-BF74-B8C8E46A2B58.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, for the final touches - stitch on the rickrack whiskers. The pattern had suggested to cut the shorter whiskers 1.5 inches long and the longer whiskers 2 inches long. I ended up trimming mine down to 1 inch and 1.5 inches respectively. I'm not a fan of sewing narrow rickrack down - especially when it's more or less black on black. Let's just say I used my machine, did the best I could, and secured the rickrack. The final step is sewing the buttons, and here is another look at the completed block.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-20OYFcsQWpk/XeLKtpErokI/AAAAAAAAEdk/VJYJPsbjM78GSyM1MW8zN8IWBczbA7tfwCEwYBhgL/s1600/7794C8DF-E91C-4117-AA99-A56C17402505.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-20OYFcsQWpk/XeLKtpErokI/AAAAAAAAEdk/VJYJPsbjM78GSyM1MW8zN8IWBczbA7tfwCEwYBhgL/s320/7794C8DF-E91C-4117-AA99-A56C17402505.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I also finished the block from last year. I had completed everything but the whiskers. I figured that while I was sewing down one set of whiskers, I might as well complete a second set.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-epVG6P8qcn4/XeLLi0LxAqI/AAAAAAAAEd0/LU4nqqgAX6kfhTqs0wk2GRYX5PGDNiqHACEwYBhgL/s1600/C6D2BED5-C2DA-44DB-AD7F-24E50FA91368_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-epVG6P8qcn4/XeLLi0LxAqI/AAAAAAAAEd0/LU4nqqgAX6kfhTqs0wk2GRYX5PGDNiqHACEwYBhgL/s320/C6D2BED5-C2DA-44DB-AD7F-24E50FA91368_1_201_a.jpeg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While I was ordering this year's block, I was also taken in by the winter and fall blocks from previous years. I will definitely have plenty to keep me busy this winter. We had some record snowfall in the Intermountain West these past few days so this could turn out to be a very good winter for completing wooly projects.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-UH0I2EeSnY0/XeLLikV3LEI/AAAAAAAAEdw/NZ24SEQPfdQaQL0SyqDh5DHYLtpBvpyzQCEwYBhgL/s1600/C995223C-FA9E-49B8-84E9-01DC099B49AD.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-UH0I2EeSnY0/XeLLikV3LEI/AAAAAAAAEdw/NZ24SEQPfdQaQL0SyqDh5DHYLtpBvpyzQCEwYBhgL/s320/C995223C-FA9E-49B8-84E9-01DC099B49AD.heic" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As we shift our focus from Thanksgiving to Advent, I wish you all a very blessed season. From the time I was little, I've enjoyed December's Sunday School lessons beginning with the messages of the prophets concluding with Jesus' birth in Bethlehem. The theme of the first Sunday of Advent is hope. I will conclude this post with the message of hope spoken by the prophet Isaiah. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Times, Times New Roman, serif;"><i>Then a shoot will spring from the stem of Jesse, and a branch from his roots will bear fruit. And the Spirit of the Lord will rest on him, the spirit of wisdom and understanding, the spirit of counsel and strength, the spirit of knowledge and the fear of the Lord, and he will not judge by what His eyes see, not make a decision by what His eyes hear, but with righteousness He will judge the poor, and decide with fairness for the afflicted of the earth. Isaiah 11:1-4</i></span></span></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-91842460028436149732019-11-23T12:17:00.000-08:002019-11-23T19:07:17.903-08:00A filling fall curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-iezx4-F_p4g/XdmHiQjGkCI/AAAAAAAAEbY/yz89iZkR590d_RqQZrdvDdJCJg18BffzgCNcBGAsYHQ/s1600/IMG_6873.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://1.bp.blogspot.com/-pjZlkw1dI94/XdmHijyTdXI/AAAAAAAAEbc/mFZc3JFkS3kudNY4LriiXSZrnQOCsfxBgCNcBGAsYHQ/s1600/IMG_6874.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-pjZlkw1dI94/XdmHijyTdXI/AAAAAAAAEbc/mFZc3JFkS3kudNY4LriiXSZrnQOCsfxBgCNcBGAsYHQ/s320/IMG_6874.HEIC" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">As we transition to late fall, we typically find ourselves looking for ways to use up the last of those garden vegetables that can't easily be preserved. We ended up with a number of butternut squash this year and were looking to try something other than soup. We ended up making a rather tasty curry and thought we would share the recipe here with you.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I've elaborated a bit about curry and squash in past posts, so I won't belabor these two topics in greater detail. I will, however, sing the praises of a rather delightful ingredient in this particular curry.</span><br />
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<a href="https://1.bp.blogspot.com/-Hzf_oDeD5ro/XdmHnR58FFI/AAAAAAAAEbk/DQI4MtoqSAEFoMoAZCuWwJY_U438-RMFwCNcBGAsYHQ/s1600/Red%2BCurry%2BPaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-Hzf_oDeD5ro/XdmHnR58FFI/AAAAAAAAEbk/DQI4MtoqSAEFoMoAZCuWwJY_U438-RMFwCNcBGAsYHQ/s320/Red%2BCurry%2BPaste.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Red curry uses dried chilis in its base and is purported to be hotter than green curry. We decided to proceed with caution as we added the red curry paste to our curry. To make a long story short, we used the entire bottle and didn't feel that the curry was too hot. Granted, we do like a little kick of heat in our curries. At the same time, we still want to be able to taste our food and enjoy the flavor. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">My advice to those who may wish to try this recipe, follow our lead and stir in a spoonful or two to start. Add more to achieve your desired flavor.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">We also went rather generous on our butternut squash because we didn't see any point of not using the entire squash. We picked one of our bigger ones. The picture below illustrates my approach to cutting up a butternut squash. We cut the squash into lengthwise wedges, peel them with a vegetable peeler and then cut them up into whatever size seems appropriate to the given recipe. Here is what ours looked like. This is about an 8-cup pitcher full of squash. I will explain a little more with how we managed our leftovers when we reheated them. On a side note, curries are a type of dish that always reheats well and even tastes better the second day as the flavors continue to blend together.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://1.bp.blogspot.com/-iezx4-F_p4g/XdmHiQjGkCI/AAAAAAAAEbs/BYl84m0zvD0SyzM7M_hfRrE2XpKnrpm4gCEwYBhgL/s1600/IMG_6873.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-iezx4-F_p4g/XdmHiQjGkCI/AAAAAAAAEbs/BYl84m0zvD0SyzM7M_hfRrE2XpKnrpm4gCEwYBhgL/s320/IMG_6873.HEIC" width="320" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here is how to go about preparing this delightful curry.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tbsp cooking oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium onion, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 medium carrots, sliced </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1.5 lbs boneless, skinless chicken thighs, cut into pieces</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tsp minced garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Thai red curry paste - see above note regarding how to use it</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Medium butternut squash - peeled and cut up</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 pound fresh green beans, trimmed and cut up</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">14 ounce can coconut milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Saute the onions in cooking oil. As the onions start to soften, stir in the carrots and saute until the onions become translucent.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Add in the chicken and cook until the chicken is beginning to brown. Stir in the garlic and a "starter" amount of the curry paste. (You can add in more later.) By now, your kitchen is smelling very good.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Add in the butternut squash and green beans. Cook for another 5 minutes, stirring as you go.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Stir in the coconut milk and bring to a simmer. Add in the sugar and about 1 tsp of salt. Simmer for about 10-15 minutes until the vegetables are tender. Adjust seasonings as desired. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Serve over steamed rice.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tips for reheating. Given that we had used a generous amount of butternut squash, our curry was quite thick when we went to reheat it the next day. We stirred in another can (maybe 2) of coconut milk and another entire jar of red curry paste - yes really. Remember, the desired thickness and heat from the curry is really up to you. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy this yummy fall dinner!</span><br />
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<a href="https://1.bp.blogspot.com/-6Grm4eZBbdE/XdmHimtssLI/AAAAAAAAEbg/bJTthA_sqpU5XvGjQiuNNxp7DPsukuknwCNcBGAsYHQ/s1600/IMG_6875.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-6Grm4eZBbdE/XdmHimtssLI/AAAAAAAAEbg/bJTthA_sqpU5XvGjQiuNNxp7DPsukuknwCNcBGAsYHQ/s320/IMG_6875.HEIC" width="320" /></a></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-70025855133564443062019-10-31T20:49:00.000-07:002019-10-31T20:49:23.035-07:00Feathered Friends and France<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-sUQDMJfMxSk/XbuaEubfsxI/AAAAAAAAEZo/sAbkEx5rLKY-vcTCEtyNFbDJ3hfAXAb4wCNcBGAsYHQ/s1600/0FADB944-82A1-4478-9FA6-18AC1EBC9287.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-sUQDMJfMxSk/XbuaEubfsxI/AAAAAAAAEZo/sAbkEx5rLKY-vcTCEtyNFbDJ3hfAXAb4wCNcBGAsYHQ/s320/0FADB944-82A1-4478-9FA6-18AC1EBC9287.heic" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As one of our coldest Halloweens on record comes to a close, I thought I would write a few lines as I wait for the final trick-or-treaters to come by. Last week marked the last of my fall meetings, and it was one that brought me "across the pond" to France. As I have already shared in some of my posts, these long flights provide a great opportunity for some stitching. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">October also marks the start of the <a href="https://rowbyrowexperience.com/wooly-block-2/" target="_blank">Wooly Block Adventure</a>. Participating shops design an 8-inch block based around a given theme. This year's theme is Holiday Celebrations. As you might imagine, shops are featuring holidays and seasons throughout the year. I find myself rather partial to patterns featuring fall themes. When I saw this pattern from <a href="https://www.piecemakersquiltshop.com/" target="_blank">Piecemaker's Quilt Shop</a> in Hackensack, Minnesota, I promptly ordered it.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Although I missed the opportunity to document the process of tracing and fusing, here are a few tools of the trade that I thought I would share. There really aren't hard and fast rules about what thread and what stitches to use. The main thing is that you secure your pieces down. Depending on your overall goal, you can use either matching threads or ones that bring some contrast. As you can see from my picture above, I used a combination of both. The larger pieces are stitched to the background using a blanket stitch and matching colors. The leaves feature an outline stitch in a contrasting color. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The picture below shows the different colors and types of thread that I used. For the most part, I use Valdani size 12 thread. As nice as these threads are, they are also a bit expensive. If I'm just needing a small amount of a given color, I most likely won't head to a quilt shop that sells Valdani thread. Rather, I will go to my stash of cross-stitching floss, pick the color I want, and use two strands of it for my stitching. Depending on the color and tones of the wool I am using, I may opt for an </span><span style="font-family: Arial, Helvetica, sans-serif;">overdyed thread to add a little interest.</span></div>
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<a href="https://1.bp.blogspot.com/-Ag6HIg8dAoM/Xbuaby3lDrI/AAAAAAAAEaY/wawmiR4GmNMyZMmGAOOvzF67TwQKy9zSQCNcBGAsYHQ/s1600/F43B943D-3366-4CE7-9147-6FDA2753EDE0_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-Ag6HIg8dAoM/Xbuaby3lDrI/AAAAAAAAEaY/wawmiR4GmNMyZMmGAOOvzF67TwQKy9zSQCNcBGAsYHQ/s320/F43B943D-3366-4CE7-9147-6FDA2753EDE0_1_201_a.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The tool in the picture below is a must for anyone with midlife eyes who needs some extra light for close work on an airplane. This is actually a necklace with an LED light that supports enhanced lighting to allow one to pass those long hours on an overseas flight with some stitching. Those overhead lights are nice, but they just don't cut it in the overall low lighting environment. This little device costs about $35 and is well worth it. I like to think of it as a quality of life intervention.</span></div>
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<a href="https://1.bp.blogspot.com/-cZojoIqOT2U/XbuaGWoJCHI/AAAAAAAAEZs/T3UYOJ6fQ3sx1oNlHh-a6eET4_u1i6gBQCNcBGAsYHQ/s1600/1303FDA4-C002-440D-9831-1318EAC5A95E_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1249" height="320" src="https://1.bp.blogspot.com/-cZojoIqOT2U/XbuaGWoJCHI/AAAAAAAAEZs/T3UYOJ6fQ3sx1oNlHh-a6eET4_u1i6gBQCNcBGAsYHQ/s320/1303FDA4-C002-440D-9831-1318EAC5A95E_1_201_a.jpeg" width="249" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Although I had previously been to Europe on several occasions, I hadn't been to France. The international meeting I typically attend each fall was being held in Lyon, France, and I was fortunate to share some of my research at this meeting. An added bonus was bringing my daughter along. She had studied French in high school and was eager for her first trip to Europe.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Please rest assured that we were fully engaged in the meeting and attended our sessions. Here are a few highlights from our free time and adventures in Lyon. Lyon actually dates back to Roman times. It sits at the convergence of the Rhone and Saone rivers and was founded about 34 BC. One of the "must see" places in Lyon is the ruins of the Roman era theater. What you are seeing below is a picture of the "stage" of one of the theaters. The marble work was very impressive. Each of the different colors was imported from a different part of the known world including Greece, Turkey, Tunisia, Egypt, and Italy.</span></div>
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<a href="https://1.bp.blogspot.com/-pD_RGkuZEYw/XbuaZE-UmSI/AAAAAAAAEaA/Y7TQbCms-Ssfetk5czUGQIH7KW6ThqyZQCNcBGAsYHQ/s1600/B833698F-6C7B-413E-A633-AE049E9232F1.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-pD_RGkuZEYw/XbuaZE-UmSI/AAAAAAAAEaA/Y7TQbCms-Ssfetk5czUGQIH7KW6ThqyZQCNcBGAsYHQ/s320/B833698F-6C7B-413E-A633-AE049E9232F1.heic" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The precision of the original work is still very much intact.</span></div>
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<a href="https://1.bp.blogspot.com/-Tecrdu2l6uA/XbuaZ6Yi_-I/AAAAAAAAEaI/y2s_hsrbaJkJedst7NsMgVCDpa1nl357wCNcBGAsYHQ/s1600/8E4F720E-B94B-4C61-A2EF-31EFD4148989.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-SP8vCUX8dgQ/XbuabLKBfmI/AAAAAAAAEaU/ckFaLC9Nd7QYigdbV9ESdUfwheRwXh2NgCNcBGAsYHQ/s1600/CD6BA67F-3024-4E63-921A-8AB4FB3326C9.heic" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-SP8vCUX8dgQ/XbuabLKBfmI/AAAAAAAAEaU/ckFaLC9Nd7QYigdbV9ESdUfwheRwXh2NgCNcBGAsYHQ/s200/CD6BA67F-3024-4E63-921A-8AB4FB3326C9.heic" width="200" /></a><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-Tecrdu2l6uA/XbuaZ6Yi_-I/AAAAAAAAEaI/y2s_hsrbaJkJedst7NsMgVCDpa1nl357wCNcBGAsYHQ/s200/8E4F720E-B94B-4C61-A2EF-31EFD4148989.heic" width="200" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here is a view of another portion of the theater to give you a sense of its size.</span><br />
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<a href="https://1.bp.blogspot.com/-NAvG49jTeLU/XbuaXau21pI/AAAAAAAAEZ8/9hV_xiJhZwAvHPHzCapG6lfYV-Zs0nckACNcBGAsYHQ/s1600/A014CA15-E734-47C5-9773-5C70F545B39C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-NAvG49jTeLU/XbuaXau21pI/AAAAAAAAEZ8/9hV_xiJhZwAvHPHzCapG6lfYV-Zs0nckACNcBGAsYHQ/s320/A014CA15-E734-47C5-9773-5C70F545B39C.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for a more "modern" structure in the city. The following picture is of the St. John the Baptist Cathedral. Construction began in 1180 on the ruins of a 6th century church. It was not fully completed until 1476. It was absolutely gorgeous. On our final evening in Lyon, we had our dinner at a cafe just to the left of this picture. It was quite an ending to an amazing week.</span><br />
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<a href="https://1.bp.blogspot.com/-S5qin55iDD0/XbuaatF9t8I/AAAAAAAAEaM/sTHUrTPH7MkQAXtUa9MBuZcCGWpqtCPUwCNcBGAsYHQ/s1600/BCCE40BE-29DB-4F41-96C5-8E2F3D0F8943.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-S5qin55iDD0/XbuaatF9t8I/AAAAAAAAEaM/sTHUrTPH7MkQAXtUa9MBuZcCGWpqtCPUwCNcBGAsYHQ/s320/BCCE40BE-29DB-4F41-96C5-8E2F3D0F8943.heic" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One of the most iconic structures in Lyon is the Basilica Notre Dame de Fourviere. It is even more "modern," having been built in the late 1800s over about 12 years. It sits on the hillside overlooking the Saone and is actually only a short walk from the Roman theater. Here is what it looks like as you approach it from below.</span><br />
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<a href="https://1.bp.blogspot.com/-UDg_w7pMSOY/XbuabO_0F6I/AAAAAAAAEaQ/sCSo88pp8Q0GnwSmqvFrEwxnrI8nb7-hgCNcBGAsYHQ/s1600/DC150E4D-467B-4890-AEC7-C6DE1C324E62.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-UDg_w7pMSOY/XbuabO_0F6I/AAAAAAAAEaQ/sCSo88pp8Q0GnwSmqvFrEwxnrI8nb7-hgCNcBGAsYHQ/s320/DC150E4D-467B-4890-AEC7-C6DE1C324E62.heic" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">And here is a front view once you make it to the top. We took the cable car given how steep the walk would be.</span><br />
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<a href="https://1.bp.blogspot.com/-WdREXI7WeYs/XbuaPDvM9bI/AAAAAAAAEZ0/LhHGqhw_dwkmehg8KDG4kkeAkvTZSPO0gCNcBGAsYHQ/s1600/1A20E0D8-123E-448D-94BC-5019F3A4F9C9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-WdREXI7WeYs/XbuaPDvM9bI/AAAAAAAAEZ0/LhHGqhw_dwkmehg8KDG4kkeAkvTZSPO0gCNcBGAsYHQ/s320/1A20E0D8-123E-448D-94BC-5019F3A4F9C9.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally, here was our final nighttime view of the basilica as we concluded our dinner by the cathedral. Unfortunately, the picture really doesn't do it justice.</span></div>
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<a href="https://1.bp.blogspot.com/-pR3WGp_3IiI/XbuZ-R0a8QI/AAAAAAAAEZk/Wq1uKlTNO3w1turs2rayZr7b2yiKmutHQCNcBGAsYHQ/s1600/0DD5D7F0-F648-4462-9A92-023731D720E7.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-pR3WGp_3IiI/XbuZ-R0a8QI/AAAAAAAAEZk/Wq1uKlTNO3w1turs2rayZr7b2yiKmutHQCNcBGAsYHQ/s320/0DD5D7F0-F648-4462-9A92-023731D720E7.heic" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">So, here we sit a few hours away from November. It's been quite a great year with many new adventures. Through them all, God has been faithful. I will close out this post with a verse from my last evening's devotion. It was a great reminder of God's sustaining faithfulness.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>Do you not know? Have you not heard?</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>The Everlasting God, The LORD, the Creator of the ends of the earth</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Does not become weary or tired.</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>His understanding is inscrutable. Isaiah 40:28</i></span></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-48929203910286997402019-10-05T20:09:00.002-07:002019-10-05T20:09:34.197-07:00Potato Leek Soup … with Sausage<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">2019 has definitely not been my year for regular blog posts. I've still been quite busy cooking and even finding some time for sewing projects. The majority of my writing, by necessity, has been scientific in nature. While I don't regret those efforts, I'm also feeling glad for a slight respite to share a blog post.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">As those of you who read these posts probably know, fall is probably our favorite season and also one that finds us turning much of our garden produce into soup. This year has been no exception. This weekend found us pulling all of our leeks and converting them into not just one, but three different kinds of soup. I few years ago, I wrote about a good old stand-by <a href="http://linesfromlauri.blogspot.com/2016/09/potato-leek-soup.html" target="_blank">potato leek soup</a>. We jazzed it up with some bacon this year. After all, who doesn't like bacon?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This post will feature another variation on potato leek soup. This time, one with sausage and carrots. You can certain cut the recipe in half for a more manageable amount. We tend to approach soup-making with a "go big or go home" approach. This attitude does tend to keep our freezer full and help cut down on the mid-week cooking. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Before I get into the recipe, here's my approach for cutting leeks. You will first notice that my garden leeks are a fair bit smaller than the ones you will find in the store. You can see the actual portion of the leek that I include after cutting off the roots and most of the green leaves. I then cut the remaining portion into about 1/2 to 1 inch segments. I then cut each segment lengthwise into fourths. Depending on how wide the white bulb is, I may cut it down a little more.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-ztUIBervaPw/XZlV3njiAvI/AAAAAAAAEYM/zMBZOV8tbVcvJulXStIu2OvJZOty6ccwgCEwYBhgL/s1600/IMG_6625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-ztUIBervaPw/XZlV3njiAvI/AAAAAAAAEYM/zMBZOV8tbVcvJulXStIu2OvJZOty6ccwgCEwYBhgL/s320/IMG_6625.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the ingredients and steps for making this very warm and filling fall soup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs Italian sausage; for this recipe, we prefer mild because the objective isn't to create a spicy soup but rather one that is full of flavor</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pounds of chopped leeks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 medium carrots, or more depending on your preferences</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 minced garlic cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4-5 quarts chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs Yukon gold potatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3-4 sprigs of fresh thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Brown the sausage in the bottom of the pot you will be using to make the soup. After the sausage is browned, spoon it into a bowl for later, leaving the drippings behind in the pot.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Add the olive oil, leeks, and carrots to the pot and saute them until softened, about 5-7 minutes. As you can see from the pictures below, I ended up with about 6 cups of chopped leeks and 4+ cups of chopped carrots. The carrots were also from the garden, and I was glad for the chance to use some them up. After you saute the vegetables, stir in the garlic and cook for another 1-2 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-SQ8vpwKXWJw/XZlV3CkBZqI/AAAAAAAAEYI/_HL7XoMYi0g1CIjcE4GqmriM6iTJbChzQCEwYBhgL/s1600/IMG_6626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-SQ8vpwKXWJw/XZlV3CkBZqI/AAAAAAAAEYI/_HL7XoMYi0g1CIjcE4GqmriM6iTJbChzQCEwYBhgL/s200/IMG_6626.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-HkGHBRHtG_E/XZlV4QdtavI/AAAAAAAAEYM/l8wDBRcxA4AwRJI4fWaVnG2LYROXze5jwCEwYBhgL/s1600/IMG_6627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-HkGHBRHtG_E/XZlV4QdtavI/AAAAAAAAEYM/l8wDBRcxA4AwRJI4fWaVnG2LYROXze5jwCEwYBhgL/s200/IMG_6627.JPG" width="200" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Add the broth - start with about 3 quarts, potatoes, bay leaves, thyme, and some salt and pepper. Boil until the potatoes are fork tender and the carrots are cooked through - about 20 minutes. Here's the size I cut my potatoes. I wasn't going for larger stew-sized pieces but rather what would fit on a spoon.</span></div>
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<a href="https://1.bp.blogspot.com/-MttZ3WMb2sA/XZlV5816GMI/AAAAAAAAEYQ/8GDhtca9bdkuYx9hIx3tSlqurVxc6hOVgCEwYBhgL/s1600/IMG_6629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-MttZ3WMb2sA/XZlV5816GMI/AAAAAAAAEYQ/8GDhtca9bdkuYx9hIx3tSlqurVxc6hOVgCEwYBhgL/s320/IMG_6629.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Add any additional broth as desired. We did end up using 5 quarts total. Stir in the sausage and the cream. Heat until the soup comes to a slight simmer and then turn the heat off. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Serve with some nice warm bread and enjoy.</span></div>
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Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com0tag:blogger.com,1999:blog-7039779782364477723.post-27051414562265088272019-06-24T20:16:00.001-07:002019-06-24T20:16:35.215-07:00Curried Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mYlrWd7dZh0/XRGOSkKbxoI/AAAAAAAAEUc/R9Q_T5HKLPk-ToegW6kw06biYcNBAe1FQCLcBGAs/s1600/fullsizeoutput_23c5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-mYlrWd7dZh0/XRGOSkKbxoI/AAAAAAAAEUc/R9Q_T5HKLPk-ToegW6kw06biYcNBAe1FQCLcBGAs/s320/fullsizeoutput_23c5.jpeg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">For us, summer time means salad time. As we move towards July and temperatures that near 90 degrees, we lean towards cold dinners that don't require heating up the house. A few weeks ago, we tried our hand at making curried chicken salad. We were quite pleased with the results, and I am happy to share our recipe with you. Here's a little background on the rationale for this post …</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">My husband and I recently returned from a cruise of the Baltics. I anticipate you will be hearing more of that adventure in future posts. One of my favorite afternoon activities on board was going to afternoon tea. Among our sandwich options was one with curried chicken salad. It was actually quite good so I looked for a recipe after we came home. Here is how we put ours together:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Curried Chicken Salad</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.5 to 2 boneless, skinless chicken breasts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons mango chutney</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.5 tablespoons curry powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced celery</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 or 2 chopped green onions - use the white and green parts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup dried cranberries (you can substitute raisins or even omit)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cashews</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup mayonnaise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Place the chicken breasts on a sheet pan. Brush with olive oil and sprinkle with salt and pepper. Roast in a 350 degree oven for about 35 to 40 minutes until the chicken is cooked through. Allow to cool and cut into bite-sized pieces. Here is what ours looked like.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Stir together the chutney, curry powder, celery, onions, dried cranberries, and cashews in a medium sized mixing bowl. Your mixture will look something like this.</span></div>
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<a href="https://1.bp.blogspot.com/-XOpTvla-CxM/XRGOKp5xc9I/AAAAAAAAEUg/2zMpkxRHcPwB1eifRscRb6g9G8r-kUaWwCEwYBhgL/s1600/fullsizeoutput_23c2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="1600" height="289" src="https://1.bp.blogspot.com/-XOpTvla-CxM/XRGOKp5xc9I/AAAAAAAAEUg/2zMpkxRHcPwB1eifRscRb6g9G8r-kUaWwCEwYBhgL/s320/fullsizeoutput_23c2.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Now, stir in the chicken and combine</span></div>
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<a href="https://1.bp.blogspot.com/-TxcPAHx-2AI/XRGOR-4y_cI/AAAAAAAAEUo/4LAZ3N0BzWAPNwo91b13jZ5evoQ3bqoBwCEwYBhgL/s1600/fullsizeoutput_23bf.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-TxcPAHx-2AI/XRGOR-4y_cI/AAAAAAAAEUo/4LAZ3N0BzWAPNwo91b13jZ5evoQ3bqoBwCEwYBhgL/s320/fullsizeoutput_23bf.jpeg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Stir in enough mayonnaise to moisten everything and reach the desired consistency. To be honest, I didn't actually measure the mayonnaise. I just scooped out what looked like the right amount and stirred it in.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://1.bp.blogspot.com/-sUByrIfHIAk/XRGORg-5h9I/AAAAAAAAEUo/BQGKOCakvTwlvnvVt5DdodFjLrYMzNxOACEwYBhgL/s1600/fullsizeoutput_23c4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-sUByrIfHIAk/XRGORg-5h9I/AAAAAAAAEUo/BQGKOCakvTwlvnvVt5DdodFjLrYMzNxOACEwYBhgL/s320/fullsizeoutput_23c4.jpeg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Serve on the bread of your choice. We opted for croissants. A honey wheat bread would also be good. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stay cool and enjoy your summer!</span></div>
Lines from Laurihttp://www.blogger.com/profile/05985199154015208769noreply@blogger.com1