Crafty Week - Loving Fall!
I'll start in my classroom with this cute raccoon hand puppet and corn craft! For the raccoon I traced around the children's hands on black paper using a white crayon
the hand cut outs make the "mask" for a raccoon face and then I had the children make a face with my pre-cut ovals of white and black, and then glue on the mitts but I let them cut out the stripes for the tail - most of my class this is a new skill - not quite mastered! 
But that lends to the cuteness of the crafts! I forgot to take a picture of the kids finished raccoon's - next time! We were talking about Indian Corn how it's dry and old
compared to fresh corn. We are putting the corn in a pan of water to see if we can make it come alive like a seed! After reading Raccoons and Sweet Corn 
we made the raccoon puppets and a corn field.
We made our corn stalks using real cobs of corn for the paint brush - or really, paint roller!
It was messy - but fun!
Now that my Autumn quilt is done
The top open basket of my fabric storage unit is where I store the fabric for my current project. I top it with a old wool shawl for this furry friend - and it helps make the area seem neater, there was a lot of different fabrics in this quilt!
seriously time to clean up!
I organized the fabric by color before putting them all away - except for the scraps that aren't enough to save
I have a three ring binder just like for my cookbook - but because quilts take so long to make, it'll never get out of control!
so I've been collecting red fabric along the way. Kitty gets her basket back! She'll probably be comfortable on red and white fabric for a long time as it's already the second week of November, but I have a Christmas quilt already done so if I don't have it ready when I am decorating for Christmas I've got a back up quilt at the ready.
It's my goal to have a Christmas quilt for each of my four children.
Sew on and sew on!
First I gathered some twigs and stuck them in a piece of styrofoam and then spray painted them white
Even with the hot glue gun, the "branches" of the newspapers were unruly! I convinced the wreath to lay flat thanks to some coffee table books!
With the glue gun I added in the twigs - done!
No, it needs work! I didn't see how lopsided it is until I hung it on a contrasting wall! Plus, I think it would look more like the original if it was thinner and sparse. So now I have to decide if I want to re-do or see if I can just scale this one down.
I didn't make the salad dressing because it uses Pesto sauce and we have a tree nut allergy in the family. I would like to make it for myself but it only needs 2 tablespoons of the Pesto - and what, the jar is just going hang out in the fridge until I chuck it? I'll keep the dressing recipe and when we are in the clear from tree nuts and pine nuts
I'll try it then!
Sweet and Tangy Wings with Butter Lettuce Salad
1/2/ cup apricot jam
1/4 balsamic vinegar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
kosher salt
3 1/2 lbs chicken wings (about 25)
2 Tbsp extra virgin olive oil, plus more for the grill
2 Tbsp store bought Pesto
1 Tbsp fresh lemon juice
1 head butter lettuce, torn into pieces
Heat grill to medium low. In a large bowl, combine the jam, vinegar, ginger, cayenne, and 3/4 tsp salt. Set aside 1/4 cup of the mixture. Add the chicken wings to the large bowl and toss to coat.
Lightly oil the grill and cook the chicken, covered, turning occasionally, until cooked through, 25 - 30 mins. During the last 10 mins of grilling, baste the wings with the reserved jam mixture.
In a small bowl, whisk together the oil, pesto, and lemon juice. Divide the lettuce among plates and drizzle with the pesto vinaigrette. Serve with the wings.
Because my family was going to out to brunch on Sunday for my birthday, my husband and I decided not to make my birthday cake - cheesecake. It's better this way because I would be the one making it as I am very picky about my cheesecake see my post on August 4, 2014 for my favorite cheesecake recipe!
We agreed on apple pie! In this picture is the vanilla ice cream my family had with the pie, I love sharp cheddar cheese instead! Another thing I am picky about is my pie crust so that means I made the crust!
This used to be
I have it typed up in my documents because people have asked for the recipe - I really should print it out for my new cook book collection!
Don't forget to take off any rings
This is sticky stuff!
I had Diners, Drive-ins, and Dives from the Food Network Channel on while cleaning out the old fabric from the Autumn quilt and I jotted down this recipe! The French Onion Soup sounded so good, I had to try it! It's from a joint in Jackson Hole, Wyoming and I don't have any plans soon to go, so I needed to try it it here!
Next time (and there will be a next time, and a next time!) I'll try it with just the broth.
even if it didn't help with this old cook book! But neither does my last recipe for this posting! It's from Daphne Oz on the TV show "The Chew"
I used my garden herbs for this and I think it's getting a little late in the year as I didn't get quite the herb flavor I was expecting. I am going to make it again with the fresh herbs from the produce section in the supermarket - way after Thanksgiving!
I liked this pattern so it's a keeper
I have a three ring binder just like for my cookbook - but because quilts take so long to make, it'll never get out of control!
My idea for a Christmas quilt is the house block but only in red and white - then I am going to embroider green wreaths on the doors and trees in some of the windows.
so I've been collecting red fabric along the way. Kitty gets her basket back! She'll probably be comfortable on red and white fabric for a long time as it's already the second week of November, but I have a Christmas quilt already done so if I don't have it ready when I am decorating for Christmas I've got a back up quilt at the ready. It's my goal to have a Christmas quilt for each of my four children.
This the one I made for my youngest
It's called "The Night Before Christmas Eve" and the design is by Paulette Peters for Quilt Makers Magazine. Although it's adorable, I can't help wonder if she wouldn't prefer something more grown up when she's a grown up?
Sew on and sew on!
Another project I tried this week was to try and copy this -
I fell in love with this wreath when I visited a home goods type store recently - but it's $89.00!!
I took a close look at it, it's rolled up newspapers with twigs! I had to try to do it myself!
First I gathered some twigs and stuck them in a piece of styrofoam and then spray painted them white
I purchased a metal wreath form - I should have chosen one that wouldn't have made the wreath so thick - this one has three rows to fill!
Even with the hot glue gun, the "branches" of the newspapers were unruly! I convinced the wreath to lay flat thanks to some coffee table books!
When I got the wreath filled up, I sprayed it with the white paint and like the twigs, I let a little of the original peek through
With the glue gun I added in the twigs - done!
Do I think it's as good as the one in the store for $89.00?
No, it needs work! I didn't see how lopsided it is until I hung it on a contrasting wall! Plus, I think it would look more like the original if it was thinner and sparse. So now I have to decide if I want to re-do or see if I can just scale this one down.
It was my birthday this week and look what sweet treat showed up from my wonderful friend Hallie - the one who taught me to quilt! How thoughtful!
A sweet little foundation piecing project! Thank you Hallie! I love it!
Cookbook Challenge!
This starts with a chicken wing recipe I've had since 2008! It's from Real Simple Magazine and I guess it was time to try it out!
Sweet and Tangy Wings with Butter Lettuce Salad -it was good, and it's nice to get away from the hot sauce wings once in a while.
I'll try it then!Sweet and Tangy Wings with Butter Lettuce Salad
1/2/ cup apricot jam
1/4 balsamic vinegar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
kosher salt
3 1/2 lbs chicken wings (about 25)
2 Tbsp extra virgin olive oil, plus more for the grill
2 Tbsp store bought Pesto
1 Tbsp fresh lemon juice
1 head butter lettuce, torn into pieces
Heat grill to medium low. In a large bowl, combine the jam, vinegar, ginger, cayenne, and 3/4 tsp salt. Set aside 1/4 cup of the mixture. Add the chicken wings to the large bowl and toss to coat.
Lightly oil the grill and cook the chicken, covered, turning occasionally, until cooked through, 25 - 30 mins. During the last 10 mins of grilling, baste the wings with the reserved jam mixture.
In a small bowl, whisk together the oil, pesto, and lemon juice. Divide the lettuce among plates and drizzle with the pesto vinaigrette. Serve with the wings.
Because my family was going to out to brunch on Sunday for my birthday, my husband and I decided not to make my birthday cake - cheesecake. It's better this way because I would be the one making it as I am very picky about my cheesecake see my post on August 4, 2014 for my favorite cheesecake recipe!
We agreed on apple pie! In this picture is the vanilla ice cream my family had with the pie, I love sharp cheddar cheese instead! Another thing I am picky about is my pie crust so that means I made the crust!This used to be
a television show and I got the recipe for the best pie crust ever! It's a little more fattening probably than regular pie crust but how often do you eat pie?!
I have it typed up in my documents because people have asked for the recipe - I really should print it out for my new cook book collection!
Cream Cheese Pastry Pie Crust
1 stick of butter
1 package of cream cheese
1/4 cup heavy cream
1 1/2 cup flour - plus 2 Tbsp
1 tsp salt
"Pulse" together with your hands all the ingredients and roll into 2 discs. Wrap in plastic wrap and keep in the fridge for 30 mins. or ready to roll out.
Don't forget to take off any ringsThis is sticky stuff!
My next recipe to try this week came from a Guy Fieri show!
I had Diners, Drive-ins, and Dives from the Food Network Channel on while cleaning out the old fabric from the Autumn quilt and I jotted down this recipe! The French Onion Soup sounded so good, I had to try it! It's from a joint in Jackson Hole, Wyoming and I don't have any plans soon to go, so I needed to try it it here!
Because it's not a cooking show and the chef was making a batch for a crowd, a lot of this guess work but it was fabulous! It called for sherry, I had brandy and it worked just fine. It called for broth but I used beef stock instead and it was a bit rich. I had an extra box of broth just in case the soup was too thick and didn't need it. The one box of stock was enough liquid.
Next time (and there will be a next time, and a next time!) I'll try it with just the broth.
French Onion Soup from Diners, Drive-ins and Dives episode Stuffed and Twisted
1 yellow onion, 1 red onion, 1 leek, 1 shallot, garlic, bay leaf and thyme. Sweat together in olive oil and butter in a large pot or dutch oven until onions start to caramelize, about 30 mins. Add some sherry and salt and simmer until the alcohol breaks down a bit. Remove bay leaf and thyme and add broth. Simmer for 30 mins. Slice a baguette into disks and toast before placing in a single serve soup bowl that can go under the broiler. Ladle the soup over the toast into the bowls, top with a slice of Swiss cheese and broil until the cheese is all melted.
This was so much better than the stuff out of a can!
It's earned a place in the new cook book
even if it didn't help with this old cook book! But neither does my last recipe for this posting! It's from Daphne Oz on the TV show "The Chew"
She apparently loves turkey sandwiches and it's dangerous to eat deli food when pregnant so she made her own from baking up a turkey breast. My local food market had turkey breasts on sale for .99 cents! Normally it's priced at $5.99 lb so even though it's close to Thanksgiving - I made Daphne's recipe.
Turkey Breast (I don't recall if it had a jazzier title than that!)
1 bone in, skin on turkey breast
1/2 cup butter
2 tsp fresh thyme leaves - chopped
S & P
olive oil
olive oil
1/4 cup parsley - roughly chopped
1 Tbsp Pecorino cheese
1 Tbsp lemon zest
Preheat oven to 350 degrees
Make a compound butter with the thyme and sprinkle with some salt and pepper. Carefully rub the compound butter under the skin and over the skin of the turkey breast with your hands. Careful not to tear the skin.
Place the turkey breast on a baking sheet and drizzle with olive oil and sprinkle with S & P. Roast for 2 hours or 160 register on an thermometer. Remove and let turkey rest for 10 mins.
Combine parsley, lemon zest and cheese in a small mixing bowl. Drizzle with olive oil and s & p.
Serve with the turkey breast.
I used my garden herbs for this and I think it's getting a little late in the year as I didn't get quite the herb flavor I was expecting. I am going to make it again with the fresh herbs from the produce section in the supermarket - way after Thanksgiving!
Have a fun fall weekend!
Pam
