New Beginnings

Hi Boys and Girls!

Just got back from Virginia. I was there three weeks and had the privilege of witnessing the birth of my granddaughter, Sarah Rachel…what an experience! Virginia is a beautiful state. I did not get to see a lot of it because more important matters were at hand…New Beginnings…A new life brought into this world.

 The cutest little baby girl!

Isaac Henry, 19 months, of course did not remember me. The last time I saw him, he was 6 months old. So, you can see he is not sure of this woman just picking him up and loving on him. But before long we were having fun and going places. The most fun was Boxerwood Gardens. http://boxerwood.org/visit/index.asp This was a fun place for kids of all ages. The 20 aces was left by a doctor and his wife for the enjoyment of discovery. There were huge turtles in a pond, hiking trails with discoveries around every turn and lots of play areas for little tykes. Isaac especially like the running stream where he played with the rocks for over an hour.

Isaac really did not know that this little bundle making funny noises, squeaks and burbs was a little sister. But by the time I left he knew she was special...A real thing…not a doll, not a toy but a real living human being.

Since I was there 3 weeks I did a lot of cooking. Personally, I love anything someone else cooks for me. I knew my cooking would be greatly appreciated. Out of all the dishes I made, one really made a hit with my son-in-law…my famous risotto! There is no recipe but I will try and re-create it for you.

2 cups Arborio rice

2 Tbls olive oil

1 onion, chopped

½ cup chopped celery (celery hearts preferred)

1 cup peas (broccoli or asparagus work also)

3-4 organic chicken and herb sausage, sliced (I use Buddy’s Natural Chicken)

1 32 oz Pacific Organic chicken broth

4-5 sprigs of fresh basil

Parmesan cheese

Sauté the onion and rice in olive oil until onion is translucent.

Add the herb sausage and continue to sauté until lightly browned.

Add the celery and continue to cook for about a minute.

Add the vegetable along with the chicken broth.

Bring to a boil and lower heat.

Place sprigs of fresh basil on top.

Cover pan. Simmer for about 35-40 minutes.

When done, gently stir rice.

Serve with Parmesan cheese.

Adjust this any way you like. Add more veggies or less if you prefer. I sometimes do not add the sausage. My husband makes it with only rice and chicken broth...BORING...but any way you make it it will be good. This picture is before I made the final stir.

Another favorite was Orange Beef with Broccoli. This comes from the cookbook Reader’s Digest Vegetables for Vitality. http://www.amazon.com 

I think I have mentioned this cookbook before. Everything is good in this book. Here is the recipe but I am leaving out the nutritional values. By the way, all the recipes have the nutritional content at the end of each recipe.

Orange Beef with Broccoli

2 tsp cornstarch

¼ cup dry sherry

2 TBLS reduced sodium soy sauce (I substituted a mixture of Sake and sesame seed oil only because I did not have dry sherry or soy sauce).

¼ tsp baking soda

12 oz flank steak, cut into thin strips

4 tsps olive oil

4 TBLS orange zest (finely grated orange rind, but not the pith)

¼ tsp crushed red pepper flakes

5 cups broccoli florets and stems (preferably organic)

1 red bell pepper, cut into matchsticks

4 scallions, thinly sliced

3 cloves garlic, minced

1 cup jicama matchsticks

In Medium bowl, whisk together cornstarch, sherry, soy sauce, and baking soda. Add steak, tossing to coat. Refrigerate 30 minutes.

In large skillet, heat 3 tsp of oil. Reserving marinade, adds beef, half of orange zest, and pepper flakes to skillet. Stir-fry until beef is just cooked, 3 minutes. Transfer to plate.

Add remaining oil, broccoli, bell pepper, scallions, and garlic to skillet. Cook 3 minutes, Add ½ cup water. Cook until broccoli is crisp-tender. 2 minutes.

Stir 1/3 cup water and reserved marinade into skillet. Bring to boil. Cook, stirring, 1 minute. Return beef to skillet. Add jicama. Cook until beef is heated through. Garnish with remaining orange zest.

Yes, it is as good as it looks!

I had a chance to visit a darling quilt shop (I have not met a quilt shop that is NOT darling)! It is in Fairfield, VA.

The Quiltery. They had a lot of Civil War fabrics batiks, baby fabric...and lots of threads. Prices were comparable to Texas. The old house was perfect for a quilt shop. It has creaky hardwood floors and lots of ambiance.

The Quiltery in Fisherville, VA.

So, now I am back home and trying to adjust to no babies. Shannon’s family is complete.

I am grateful I could help her and be there to see Sarah enter the world.

Try these recipes and tell me what you think. In the meantime, cook something for a friend. Better yet, have that friend over for lunch and make a special meal…no reason…just because it is good for the heart and the soul!

Until next time…kiss a baby!

Day 4 with Bill & Marsha

Hi Boys and Girls:

Day 4. Another fantastic day with Bill & Marsha from Kirkland, WA. My brother is here to wire my quilt studio AKA Casita, for wi-fi and cable.
This is only part of the equipment he brought. Most of it did the trick and he only had to buy some extra little things. I now have wi-fi in the studio and cable for a TV if I so desire. He is a saint!

Marsha did her magic at Bussey's Flea Market today. http://wwwbusseysfm.com

She found me an old wrought iron plant hanger that will go on one of the posts of the quilt studio. Remember the gorgeous hanging planter she made? Well, it can hang from this hanger. Roberto is funking it up a bit before he mounts it on the post.

Of course, I had to make a famous dinner. I am not bragging! They told me this...anyway, I made fish tacos but a bit differently. The fish came from Costco. There was a taste testing last week when I shopped and I knew it would be for tacos. It is called Tortilla Crusted Tilapia. It is "white fish; flaky fillets with tortilla, chipolte & lime crust." Freshly made flour tortillas were a hit (Costco). Now, you tell me, does this look good or what?

The fish is in the background on the foil. I baked it in the convection oven for 15 minutes. The sides to go with the tacos were: tomatillo sauce (Costco), Sadie's hot sauce (HEB), avocados (HEB), Spanish rice (mine!) and chips...Oh, and we had Funf 5 Riesling(Their motto is Fun begins at 5)...oh so good!

After lots of after dinner chatter, we are ready for a movie. Oh, the time is going by too fast!

Until next time...eat fish!

Something Missing in My Old Standby

Hi Boys and Girls!

Sorry for the long sabbatical…I have lots to tell you…especially about my new quilt studio…But this opinion about my favorite restaurant in New Braunfels takes precedence.

My most favorite restaurant has been the Huisache Grill in New Braunfels. I started going there when it was an itsy-bitsy one-room eatery with local paintings on the wall. The charm of the train going by not more than 50 feet away was overshadowed by the exceptional food and service. I would say I have been eating there almost 20 years.

Something is missing. Last night’s meal did not meet my expectations. My guests from Seattle were fascinated by the décor along with the ambiance of the gardens and shops. The wine list is excellent but short on Pacific Northwest wines...to be expected.

However, they too were not impressed with their meal. OK, let’s start with my favorite dish…the pork sandwich. It used to be served on a sourdough bun. Now it is on a typical hamburger bun which is thin and flavorless. The pork would melt in my mouth. Not last night’s sandwich. The pork was tough. How can pork tenderloin EVER be tough? Anyway, the sweet potato fries with it were very good.

My other favorite dish was penne pasta. In fact, I only ordered the above sandwich and the penne pasta in all the years I ate at Huisache Grill. The pasta was al dente and sautéed in olive oil along with artichoke hearts, tomatoes, capers, spinach. It was fresh and the flavor outstanding. Two orders of that same dish came to our table last night. Gone is the olive oil replaced with a white sauce. Something is missing…it was not the same. One guest ordered it with chicken. The chicken was a jokingly small piece that was hardly worth $5 extra. Too much white sauce and too many tomatoes…Scratch that off my favorite list.

And the final blow...who serves outstanding chocolate cake with ice milk? It is almost un-American to live in Texas and not serve Blue Bell ice cream.

I must say the Hogue wine was excellent. The server Jessica was very accommodating.

So what is it? Am I really getting too particular or too set in my ways? I think not. You know the saying, “If it ain’t broke, don’t fix it.” That certainly applies to restaurant fare. And it certainly applies to Huisache Grill.

In the meantime, continue to expect great things from restaurants that have become legendary…the old standby should be just that…dependable and a cut above the rest. Come on Huisache...get back to your legendary standard...you can do it!

Until next time, kiss the cook.

You Can Do This by Christmas! Part 2

Hi Boys and Girls!

OK, the piecing is finished. All the blocks finished.

I placed the blocks 5 across and 6 down. The placement is not set in stone. The fun begins now when I move and stand back and see where one block will look better in the place of another.

Since these are "busy" quilts...a lot of color and movement...I want to separate each block with sashing.
http://www.synthcom.com/~val/Quilts/Tutorials/AddingSashing.html

I will try red, black and possibly green and white. I will put different colors up until I like one.
More on this later.

Right now, there is a give-a-way! The first person that finds my mistake will get a Christmas fat quarter (18"x22").

Good Luck! Until next time, make a pot of soup. Cooler days ahead!

You Can Do This by Christmas!

Hi Boys and Girls!

You Can Do This by Christmas!

 Yes, you can make a Christmas quilt in time for someone very special on your list.

 This is such an easy pattern that most beginner quilters or sewers will find it manageable.

I am using a pattern called The Disappearing 4-Patch also known as the 4 to 9-Patch. There are variations of this block. You can Google 4-Patch www.google.com and come up with several directions. The following is my version. I have been told that I am a pin fanatic and a bit anal about an accurate 1/4" seam. This is how I was taught and I am sort of a perfectionist when it comes to sewing. Now, cooking is another matter. I will change a recipe on a whim. But this is fabric...a littler harder to "doctor up" when not accurate. With that being said, use these directions and tips that suit you and do your own thing!

This block is great for using up scraps. Only thing, you have to cut each one. Well if you use 5” pre-cut squares, called charm packs you get this made a lot quicker and less stress on your wrist. Local quilt stores http://www.creativesewlutions.com/, or www.oakleafquilts.com often have these on sale or you can  find them on-line at www.fabricdepot.com or www.ebay.com.  

First separate your 5” squares with darks in one pile and the lights in another. Those somewhere in the middle will be used too. This block looks great with high contrast of lights and darks but it also works with medium color value. Just don’t put 4 darks together. Put together sets of 4 that are pleasing to you and set aside as shown above.

Supplies:

At least 30 5” squares (Most charm packs are 42 to a pack). I am using two for this quilt.

Small cutting mat

Rotary cutter

Sharp pins (my favorite are Little House from Japan) http://www.ericas.com/quilting/tools/pinsandneedles.htm

Sewing machine threaded with neutral color thread

Small scissors

Iron

 
Next, make sure you can sew a ¼” seam. I cannot tell you how important this is when making a quilt top. Some machines have a quarter inch foot where you just butt the fabric next to the foot and you automatically achieve a 1/4” seam. Alas, not all machines are equal. For instance, my Bernina has a “fat” quarter inch. That means it is about 1-2 stitches wider than ¼” so all my seams would be too big. My Featherweight as shown in these pictures has a quarter inch foot and sews an accurate seam. So, you need to find out where your quarter inch seam is on your machine. Here is how you can make sure your machine is sewing an accurate seam.

http://quilting.about.com/od/machinepiecingyourquilts/ss/seam_allowance.htm

After you have determined where to place your fabric to sew an accurate ¼” seam, place tape or Post-it©Notes on your throat plate to guide your fabric. Once you get to know your machine and know where to place your fabric, you will be guaranteed to have a straight quilt!

Tip: I have several machines. Once I start a quilt on a particular machine, I finish the top using the same machine to insure accuracy.

Now for your first block! These directions are for 5-inch squares and will finish to an 8” block. If you use a “scant” (less than ¼” seam) the block finishes to a 8.5” block.

Place 4 squares with good contrast in colors or shades and tones on your cutting mat.

Make 4 cuts without moving the block or the cut pieces. Use a small mat so you can turn the block without disturbing it.

 Using the center seams as the reference point, measure out 2” from the center seam for each cut.

Next, rotate only the center outside sections 180° as shown in the photo.

Sew the sections together as shown in the next two photos to complete the block.

You see I pin my pieces together. If there is extra fabric, don't worry. It will come out even. Trust me.

Pin each end first and stop sewing just before a pin. When you are at a seam, make sure your needle is down in the fabric before removing the pin.

Place your first sewn row back on the cutting mat. Pick up the next cut piece to add and work your way down.

Do this until you have added all the pieces. You will notice I have a 1/4" foot on my Featherweight. I butt the fabric right next to the guide. This gives an accurate 1/4" seam but the square will not measure 8.5" which is OK with me. All the squares will be the same size with the same seam. That is most important. 

Now take your rows to the iron. Iron each row with the seams going in opposite directions.

With seams going in opposite directions, butt up seams in each row and pin. Sew each row.

You can sew each row one at a time or pin them all then sew each row.

Now take your sewn block to the iron. Iron all the rows in one direction.

There you have your new 9-patch block.

This may seem tedious to you, but after you have made a few, it will go very quickly. I tried to show each step. Once you get going, the top comes together quickly. I plan on 35 blocks. I will post the next step of putting the blocks together as a top. There are several ways of doing this. Since the blocks are all different, I may sash between each row with a solid color of red or green. Look at the example of sashing in this Jinny Beyer quilt. http://rjrfabrics.com/_media/patterns/pdf/Pinwheel_Sunrise.pdf

If you have any questions or suggestions (or find an error) please do not hesitate to comment.

Until next time, play with your fabric! You have my permission to touch it and cuddle it as much as you want.

Want Some Good Italian Food?

Hi Boys and Girls!

Today, two of my friends and I had the great pleasure of eating at the Italian Garden Restaurant in Canyon Lake. This restaurant is very easy to find since it is on the main road, Hwy 306, which leads to Canyon Lake.

The first good sign was the ample parking lot. Not only was there ample parking, there were shade trees too! I was impressed with the outside presentation of the building. It was very clean and neat. If I am not mistaken, I believe the owner was washing the windows as I arrived.

The entry is warm and inviting. A new bar has yet to open where wine and beer will be served and possible wine tastings.

The daily special was in full view before being seated at a table. We were greeted by a friendly hostess that had an extra friendly smile.

The restaurant has been totally remodeled.

This is the original dining room.

We were seated in the new addition to the restaurant. It is airy, bright and classy. Did I mention “clean?” No cracker crumbs on the floor; no sticky table; and, most important, no wobbly table!

Anne Marie, our waitperson greeted us and could see we wanted to visit a while before ordering. She said when she goes out with friends; they all talk and have such a good time. She said she will bring us our drinks and we can order when ready. What a thoughtful person!

Marlene and I ordered the

About 30 minutes later and after reviewing the very extensive menu, we were ready for Anne Marie to take our order. Being Sally’s nemesis (When Harry Met Sally), I had several questions about how a couple of dishes were prepared. Anne Marie was quite knowledgeable about the menu and answered my questions with pleasure.

Gino & Gule Zeneli, settled in Canyon Lake from Macedonia by way of New Jersey. Gule (pronounced Julie) developed the Low Carb, Low Fat Entrees. She also prepares the homemade desserts…more on that later.

I settled on the Grilled Chicken made with spinach, artichoke hearts, garlic, olive oil and pine nuts. Marlene ordered the same thing and Viola ordered Fettuccine Alfredo.

Fettuccine Alfredo

First comes the freshly baked rolls. Oh my…buttery crisp tops! I could not resist. Next came my Greek Salad. Just the right amount of feta cheese and red wine vinaigrette. The red onions were thinly sliced to just give a hint of onion flavor without overpowering the salad. Anne Marie is a budding children’s book author but she is a fantastic server. She waited until I was nearly finished with my salad before bringing out the main course.  After a lot of oohing, we started eating.

The lunch was so delish! But what about an Italian dessert? Being full had nothing to do with not ordering…Gule had not made fresh desserts today so were only offered “store bought” delights. Well, we decided on Tiramisu. It was divine. The liquor softened the lady fingers just to the point where it melted in your mouth! The chocolate was not overwhelming…but just enough to make you want to take another bite! I can only imagine how good Gule’s desserts will be. Sorry no picture...we ate it too fast!

The menu is so extensive there is something to please all ages and palets. Appetizers range from fried Mozzarells sticks to Escargo. Pizza with just about any topping you could wish for is just right for the Friday night game night crowd. What Italian restaurant would not serve subs and calzone? And did I mention they have homemade pasta? Seafood, chicken and veal round out the menu along with traditional pasta dishes. The kid’s menu will please any picky eater.

Everything on the menu is available for take-out. Catering is also available. Open 7 days a week, Italian Garden Restaurant is a real winner. Be sure to ask about the catch of the day for fresh seafood. And, be sure to ask for Anne Marie…you will not be disappointed.

Italian Garden Restaurant

18220 Hwy 306, Canyon Lake, TX 78133

830.935.3704 http://www.yelp.com/biz/italian-garden-cafe-canyon-lake

Until next time make that call you have been putting off....and, start your Christmas cards!

Strawberry-Apple Pie

Hi Boys & Girls!

You have got to try this pie recipe! It is delicious and makes enough for a crowd!

2 9" pie rounds
5 Granny Smith apples, peeled, cored and sliced
2 pints fresh strawberries, stems removed, rinsed and cut into halves
5 TBLS cornstarch
2 cups sugar
1 egg yolk
1 TBLS cold water

Preheat the oven to 450 degrees.

Line a buttered pie tin with one 9" pie round.

In a large bowl place the apples, strawberries, cornstarch, and sugar. Mix them together well.

Place the mixture in the pie tin.

Place the remianing 9" pie round on top. Crimp the edges together. Make a decorative pattern around the rim with a fork or your fingers.

Pierce the top crust into a decorative pattern with a small knife or fork (to make steam vents).

In a small bowl place the egg yolk and cold water, and mix them together.

Using a pastry brush gently brush the egg and water mixture on top of the crust.

Place the pie on a cookie sheet, and then put it into the middle of the oven. Reduce the heat to 350 degrees.

Bake for 1 to 1 1/2 hours or until the juices are bubbling. If the crust begins to get too brown, lay a piece of foil over the top. Serves 6

Courtesy of Santa Fe Recipe

I have been making this for years. Here are the changes I have perfected.

• Make fresh dough for two pies.
• Use a lasagna pan or baking dish.
• Organic strawberries and organic apples
• Sugar is half Stevia and half regular
• Mixture sits in bowl about 30 minutes with cinnamon sprinkled on top.
• Line oven with foil for spills.
• I serve it with pure vanilla ice cream.

Enjoy!