Sunday, September 29, 2013

Barn Quilt #2 - LeMoyne Star set inside Swallows in the Window

We chose "LeMoyne Star set inside Swallows in the Window" as our second barn quilt pattern.

 Sticky notes are good reminders for the placement of paint colors.

First we masked for the white paint

Next for the green areas

Then the blue

Then the red

Finally, the areas of black


Barn quilt #2 is completed. . .wait until you see #3!

Friday, September 27, 2013

52 Soups/Salads in 2013


 Combine rice and broth

Bring to boil, cover and simmer about 1 hour.

 Chop onions and celery; slice the mushrooms and shred the carrots

 Combine margarine, carrots, onion and celery. Cover and cook until vegetables are soft.

Add mushrooms and cook, uncovered, about 1 minute, or until soft.

 Stir in flour

 Gradually add 3 cups broth

 Cook over medium heat, stirring constantly, until thickened.

 Stir in cooked rice, milk, salt and pepper.

 Chop the leaf savory

 Add savory to the soup and simmer until heated through, stirring occasionally.

 Juice lemon and add to soup, mixing well.

We rated Soup #33 Creamy Wild Rice Soup on a scale of 1 - 5:   4.50
What a surprisingly good soup and it even tasted better the following day. Try this soup, you'll really like it!
Creamy Wild Rice Soup
(recipe from "Soups, Stews and Casseroles")
1/2 cup wild rice, uncooked
5 cups low-sodium chicken broth, divided
2 T. margarine or butter
2 medium carrots, peeled and coarsely shredded
1 medium onion, peeled and finely chopped
2 ribs celery, finely chopped
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
1 1/4 cups evaporated skim milk
1/2 t. salt, or to taste
1/4 t. ground black pepper
1 t. dried leaf savory
3 T. lemon juice
Sprigs of fresh dill, for garnish (optional)
Rinse rice; drain. Combine rice and 2 cups broth in a large saucepan. Bring to boil; cover and simmer about 1 hour, or until rice is tender. Set aside.
In a medium skillet, combine, margarine, carrots onion and celery. Cover and cook over medium heat until vegetables are soft, stirring occasionally. Add mushrooms and cook, uncovered, about 1 minute, or until mushrooms are soft. Stir in flour; gradually add remaining 3 cups broth, mixing well until smooth. Cook over medium heat, stirring constantly, until thickened. Stir in cooked rice, milk, salt, pepper and savory. Simmer until heated through, stirring occasionally. Add lemon juice, mix well. Garnish with fresh dill, if desired. 

Wednesday, September 25, 2013

Barn Quilt #1 - Dutchman's Puzzle

We've been busy working on our barn quilt project. We began by selecting the four quilt block patterns we wanted to make. The first quilt block we decided to use is called "Dutchman's Puzzle".

Using a 4' x 8' sheet of  1/2" MDO sign board, we divided it in half for two barn quilts.

We used recycled 2" x 6" Douglas fir for the frames.
We then ripped the boards into strips. . .

And cut a rabbit to inset the sign board.

Corners were mitered
Glue was applied
And all the pieces were clamped together

Time to prime! We used three coats of primer, front and back.
The quilt block pattern was then laid out.
Sticky notes were used to indicate paint colors.
And the masking began with the lighter colors first.
Using exterior latex paint, we applied at least three coats of each color allowing at least two hours between each paint application.



Our first barn quilt. . .Dutchman's Puzzle!
One down and three to go. . .

Thursday, September 19, 2013

52 Soups/Salads in 2013

 Core and quarter the tomatoes

 Pulse in the food processor
 Transfer to a large bowl

 Pulse the bell peppers and cucumbers
 Add to the bowl with the tomatoes

 Add the tomato juice

 and the minced onions
 and the sherry vinegar

 and the Tabasco
 and the minced garlic

 and the salt
 and the chopped parsley

We rated Soup #32 Gazpacho on a scale of 1 - 5:  4.25
We substituted V8 Juice for tomato juice and red wine vinegar for sherry vinegar as that is what we had on hand. Next time we'll use tomato juice and sherry vinegar to see if they improve the soup. Tasty summer soup.
Soup #32 Gazpacho
(recipe from The America's Test Kitchen Family Cookbook)
2 large, ripe tomatoes (about 1 1/2 pounds), cored and quartered
2 red bell peppers, stemmed, seeded and chopped coarse
2 cucumbers, peeled, halved, seeded and chopped coarse
5 cups tomato juice (we used V8 juice)
1 onion, minced
1/3 cup sherry vinegar (we used red wine vinegar)
2 garlic cloves, minced
1/2 t. Tabasco
Salt and pepper
1/4 cup minced fresh parsley or cilantro
Extra-virgin olive oil (optional)
Pulse the tomatoes in a food processor until finely chopped, about 12 pulses. Transfer to a large bowl. Pulse the bell peppers and cucumbers until finely chopped, about 15 pulses. Add to the bowl with the tomatoes. Stir in the tomato juice, onion, vinegar, garlic, Tabasco and 1 teaspoon salt. Cover and refrigerate for 2 hours.
Season the soup with salt and pepper to taste. Ladle into chilled bowls and sprinkle with the parsley and a drizzle of olive oil (if desired) before serving.