Archive for December, 2005
My husband and I decided to make each other something for Christmas this year. I had a difficult time coming up with handmade ideas for a man who only wants things containing chips or hardware, but this is what he got. This is a notebook case with a gun embroidered on the outside with his initials. The inside is lined with felt to hold a notebook, pen, and pencil.
And, you can see my tags! I am very excited about these. They are super cute, although they took four weeks (!) to get through the post.
This also went into his stocking and — I think — was his favorite. It’s a case for his handheld Nintendo. I embroidered the skull and crossbones and made it out of felt. I hope it can hold up to his wear and tear.
December 29th, 2005
This is my “month of softies” post for December. She’s a white kitty that blends in with the snow around our Christmas tree. She’s made of wool with felt ears and top. She’s got a sparkly white scarf and cubic zirconia eyes. The pictures really don’t do her justice. I might try for a better shot in the morning… if it ever stops raining.
December 29th, 2005
Total Time Needed: 4 hrs.
Makes: 5 Dozen
December 27th, 2005
Crunchy Paprika Chickpeas
Total Time Needed: 45 min.
Active Time: 5 min.
Makes 4 c. (this will serve about 6)
4 cans chickpeas
6 tbsp. Olive oil
3 tsp. Salt
2 tsp. Paprika
1/2 tsp. Cayenne pepper (or more to taste)
Preheat oven to 450F. Drain and rinse chickpeas and pat dry. Transfer to a rimmed baking sheet, toss with olive oil. Roast until brown and crunchy – about 35 min. Remove and sprinkle with spices. Place back in the oven for 3-5 min. Serve when cooled. These will keep in an airtight container for 2 days.
Note: This recipe is adapted from Everyday Food
December 27th, 2005
Polish Mushroom Soup
Serves 6 to 8
Total Time Needed: 1 hr. 30 min.
Active Time: 30 min.
2 oz. porcini mushrooms
2 oz. shitake mushrooms
2 quarts vegetable stock
3 stalks celery chopped
1 small onion minced
3 carrots diced
1/2 # white mushrooms
1/2 c. orzo
2 tbsp. Butter
1tbsp. Flour
2 tbsp. Fresh dill
1/2 c. sour cream
2 tsp. Salt
2 tsp. Pepper
Clean mushrooms and place in large soup pan with stock cook on medium. Saute mushrooms in 1 tbsp. Butter until slightly brown. Add cooked onions, celery, and carrots to soup. Cover and cook on med-low for about an hour.
Uncover, and heat on high until boiling, stirring occasionally. Reduce to med and add orzo. Cook for 8 to 10 min.
Meanwhile, make roux: Melt remaining butter in saucepan over medium (this can be done in the microwave as well). Whisk in flour and stir until smooth. Add 1 c. soup, whisk until smooth. Stir smooth mixture into soup, add dill. Remove from heat. Stir in sour cream.
December 27th, 2005
Top any salad, marinate any vegetable (meat if you must), or roast any veggie in these tasty dressings! Plus, they whip up in under five minutes.
Asian:
2 tbsp. Rice vinegar
1 1/2 tbsp. Soy sauce
1 tbsp. Sesame oil
1 tsp. Spicy mustard
1/4 tsp. tabasco
1 tsp. Sesame seeds (optional)
French:
2 tbsp. Red wine vinegar
1 tbsp. Lemon juice
1 tbsp. Olive oil
1 tsp. Dijon
2 tsp. Mayo (optional)
Orange:
1 tsp. Orange zest
1/3 c. orange juice
1 tbsp. Red wine vinegar
1/4 c. olive oil
salt, pepper
December 27th, 2005
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