I have a good feeling about 2011.
Good luck in the New Year.
I’m not much of a believer in fate or a grand plan. I’m a girl of science, but I do believe in good ol’ luck! And I’m not above superstition. I’m making black eyed peas tomorrow.
Throw in an owl against a night sky…if not for luck, then just for beauty.
I’m editing to add the following two I had misplaced.
I made a bunch of these “jumbo stamp” coasters!
I used the idea here on Design Sponge, but I used different images. All the stamps are from Karen Horton’s Flickr photo set of her mom’s collection. They are so beautiful, and I’d like to do some other things with them in the future! I also have a cool stamp I’ve been saving that I’d like to do some projects with- more about that later.
I am editing this to say that I had been a little concerned about how these would perform- that a hot mug might melt the transfer material. But so far, they have worked great. Yay. Cuz I really like them.
I’m loving these gold deer I bought on eBay! Of course, I set them up on the table and within 5 minutes the cats had knocked them over. Next year, I will figure out some way to display and stabilize them. Next year, I’ll also make more kinds of cookies and give more away! I will also buy some kind of real pine so I can have that smell in my house…if not a tree, then a wreath or some garland. Next year…
If you tell me you don’t like sweets, I will look at you like you have three heads. That being said, I made savory cookies this year.
I got the recipe here, on Design Sponge. When I make these again, I will make them a little thinner, like a lot of the commenters did. More like 1/4″. They are super yummy!
I’m a recent convert to Camilla brand red beans. I don’t know why, but they are creamier than other red beans when they are all cooked up. Now that I love them, I don’t think I’d even make red beans and rice if I didn’t have them. You can mail order them from the company!
I got this “Real Cajun,” “certified Cajun” andouille sausage that was “prepared the Cajun way!” But I’m certified too wussy, because it’s a bit hot for me. So sad. I’m just a sucker for any kind of packaging that has some lady’s picture on it. (see also: Mama Lucia pizza in St. Louis) Uber bonus if she has a bouffant hairdo.
Anyhoo, I use the Joy of Cooking recipe that I modify a bit; I don’t usually use ham hocks.
Red Beans and Rice!
1 c. celery, finely chopped
1 c. onion, finely chopped
1 c. green bell pepper, finely chopped
2 tsp chopped garlic
1 TB olive oil
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground white pepper (or black pepper)
1/2 tsp. ground red pepper (or to taste)
8 c. water
1 pound red beans (about 2 cups)
1 pound smoked andouille or smoked kielbasa sausage
-saute celery, onion, bell pepper and garlic in oil until soft
-add spices, stir
-add water and beans, bring to boil.
-reduce heat and simmer, covered, until beans are tender, maybe 2 hours.
-slice sausage diagonally and add to beans
-serve over rice
If you want to use ham hocks, simmer 2 in the water with everything but the beans until tender, about 1 hour. Remove those before adding the beans, let cool and add the meat when you add the sausage.
I like to cook it until about half the beans fall apart. This picture is the stage when the liquid is starting to thicken, maybe about halfway to being done. Stir it a lot toward the end, and add some water as needed.
Happy Monday! Beans and rice for you!
I have been making ornaments to give as gifts for a few years now, and this year I made these fabric bird ones.
I made them with fabric I already had on hand, and it was fun mixing and matching!
I got the idea from this post on Zakka Life blog, and she got the pattern from the Spool sewing blog. Just look in the right column for the free patterns. Someday, I’ll make some cat toys stuffed with catnip with this pattern!
I love this dish! I made it myself for the first time the other night, using the recipe below from the New York Times. I did a few things differently, like using chicken thighs instead of breast, bagged regular tortilla chips instead of toasted or baked, and a shredded Mexican cheese blend instead of queso fresco.
The salsa base turned out really great. I’ll be making this again for sure, and next time I’ll plan ahead more so I can have some ripe avocado with the sour cream I put on top.
Red Chilaquiles With Chicken
Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don’t have the time, use baked tortilla chips. Serve this right after you’ve stirred in the tortilla chips, because if they’re not fried, they will quickly become soggy.
1 (28-ounce) can tomatoes
1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded (about 2 cups shredded meat)
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
For the garnish:
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels
1. Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
2. Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
3. Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.
Yield: Serves four.
Advance preparation: The poached, shredded chicken breast will keep for three days in the refrigerator. You can make this dish ahead through step 2 and remove from the heat. Reheat gently and proceed with step 3, then serve right away.
I was recently turned on to the designer Vera and her fabulous textiles by the blog angry chicken. So when I decided that I needed a Christmas tablecloth, I was delighted to find some Vera ones on eBay! Score!
I get it in the mail, and I iron it up all fresh. Of course, that is an invitation for the cats to converge on the table.
Max and Vera
I guess I’ll have to wash and re-iron it a couple times this month, but Christmas comes but once a year!
I don’t usually do much holiday decorating, but I did make two of these buntings:
I did a matching pair pretty free-form, as I started with a homemade newspaper pattern and then totally deviated from it as I was cutting the fabric. I backed them with green fabric I had on hand so the other side would be finished-looking. You could do any shape, and they would be great over the top of a window, too.
I used the Christmas kitty fabric I bought forever ago. I always say I’m not going to be the person with a lot of cat stuff, and then I buy more cat stuff. But this fabric makes me very happy. And it’ll be so easy to just whip out my bunting each year and tack it up!
|
