Designer Pillow Project

First attempt at file conversion. By Zamzar

It inverted the photo...oh well!

This is a pillow project by Linda Lee, that was published in the current issue of "Sew News". I like it alot because it utilizes fabrics by designers that I love. In fact most of them and stores that you can buy their fabric at are listed in the side bar. I hope I have time to make it soon :) Or someday!!!

I had quite a technical time with this post. I could not download the instructions directly from the magazine, so I scanned the picture and the diagram/directions and put them in a pdf file. Blogger will not accept pdf so I spent alot of time trying to figure out how to get this on here. I found this site Scribd which converted the file (for free) so that I could embed it as a post. I hope the technology holds! But I will say that I really found Scribd to be helpful and professional and something that I will continue to use.

I also just recieved Amy Butler's "Midwest Modern" from Amazon, and all I can say is OMG! Eye Candy! Her fabrics, as well as several others listed in this project are available at fabric.com Every once in awhile, I find a book that becomes an instant classic and stays on my book shelf and within my reach forever after. This is one of those. I will see something new every time I look at it.

Happy Sewing!

DC_2509136










If you click on the 'DC' link below, it will go to the site and pull the file so that you can better read it...

Publish at Scribd or explore others: Art Illustrations designer pillow

DC_2509137

Publish at Scribd or explore others: Diagrams Illustrations designer Fabric

Spicy Pork Chops with Scallion Rice

All righty, enough of those fattening lovey-dovey recipes, we are back to our attempts at livin' healthy! And yes, that is MEAT. Meat can be healthy in moderation. Even pork.

Spicy Pork Chops with Scallion Rice

1 cup of ready to cook brown rice

1 tsp ground Aleppo pepper or 1/8 tsp cayenne

1 tsp salt

3/4 tsp of coarsely ground black pepper

4 1/4lb boneless pork loin chops, about 1/2 thick

2 scallions, finely chopped

1/4 cup finely shredded fresh basil

grated zest of one lemon

Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Meanwhile, microwave the rice according to the package directions and keep warm.

Mix the Aleppo pepper, 1/2 tsp of the salt, and 1/2 tsp of the black pepper in a small bowl. Rub the pepper mixture on both sides of the pork.

Add the pork to the skillet and cook until an instant-read thermometer into the side of a chop registers, 160 degrees F, 2-3 minutes each side.

Stir in scallions, basil, lemon zest, and the remaining 1/2 tsp salt and 1/4 tsp pepper into the rice. Serve at once with the pork.

1 pork chop with 1/2 cup of rice = 255 calories, 9 G fat, 3 G fiber

Notes: YUM! This recipe does not call for any oil, the idea is to sear the pork chop, but I found that adding a little cooking spray to the cast iron keeps it from sticking:)

A Romantic Dinner At Home

Having worked in the food business for 35 years, I must confess that going to restaurants is not a favorite ongoing activity anymore. I realize this is my personal bias. But for those of you that like to do something awesome at home, this menu might be for you. So get a bottle of champagne (or two..one to cook with, and one for you and your sweetie) snuggle in and enjoy!

Scallops with Leeks in Champagne Sauce

Ingredients

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Directions

In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 2 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

NOTES: Scallops are long rumoured to be aphrodisiacs. So this is a plus. However, it you've got a real manly-man on your hands (my favorite kind of man!) he may be bewildered by this fancy dish and think it's only an appetizer. My advice: treat it as such and have a back-up favorite steak of his choice on the sidelines!


Steamed Artichokes with Tarragon Butter

Ingredients

2 medium or large artichokes, rinsed
Coarse salt
1 fresh tarragon sprig, plus 1 tablespoon finely chopped tarragon leaves
3/4 cup (1 1/2 sticks) unsalted butter
1 lemon, cut into wedges, for serving

Directions

Using kitchen shears, trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes; trim stems. Using a serrated knife, cut off top quarter of each artichoke.
Fill a 10-inch steamer with enough water to come about 2 inches up sides. (Alternatively, use a pot with a steamer insert.) Add a pinch of salt and the tarragon sprig. Bring to a boil. Place artichokes upright in steamer. Cover, and reduce heat; simmer until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if needed to maintain level.)
Before serving, melt butter in a small saucepan over low heat; stir in chopped tarragon, and season with salt. Serve artichokes with lemon wedges and warm tarragon butter for dipping.

NOTES: There is nothing more romantic than finger food. Use it to your best advantage! You can substitute a caper-aoli (fancy mayonnaise) or any other dipping sauce of your choice, usually it's best if it's something fat-based.


Chocolate-Champagne Truffles in Sparkling Sugar

Ingredients

Makes about 3 dozen.
1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

NOTES: OK you can do this in advance, which is recommended. You are going to have your hands full primping for your romantic dinner as well as doing a little cooking. Chocolate=aphrodisiac + finger food. Need I say more???

Signs Of Spring

Quince

We had a sudden welcome splurge of spring this week-end. Yesterday the temps were in the low 70's, it felt downright muggy! That's because on Thursday, the high was 19 degrees. The day before that, the same but the windchill had it feelin' like it was about +5. Y'all can laugh at us whining, but were not used to that around here! Looks like the 10 day forecast has us in the 70's again today, then in the 60's with some rain possibly here and there.

YAY!
In case you're not from around here, we have this guy as our groundhog

Georgia groundhog uses Twitter, says spring’s almost here

Gen. Beauregard Lee did not see his shadow when he emerged at Yellow River Game Ranch
By MIKE MORRIS
The Atlanta Journal-Constitution
Monday, February 02, 2009

Call it groundhog gone high tech. Georgia’s resident weather prognosticating rodent, Gen. Beauregard Lee, on Monday sent text messages via Twitter as he prepared to exit his lair at the Yellow River Game Ranch and pronounce to the waiting crowd whether there would be six more weeks of winter.

“A crowd gathering outside my house,” Gen. Lee “twittered” at 6:45 a.m.

About 100 people gathered Monday morning outside of the ‘home’ of Georgia’s official groundhog prognosticator, Gen. Beauregard Lee.

As the time for his annual forecast drew closer, Beau twittered, “I have been eating more organically lately, but I think I smell grits!” A few minutes later, he added, “no, it’s hash browns.”

At 7:26, Beau posted on the social networking site that there were “lots of people yelling outside; must be time.”

Meanwhile, 560 miles to the north, Beau’s Yankee counterpart, Punxsutawney Phil took a moment to declare the Pittsburgh Steelers world champions, then saw his shadow and forecast six more weeks of winter.

Just moments after Phil’s forecast, Georgia’s groundhog emerged under cloudy skies, failed to see his shadow and promised that spring would be just around the corner.

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Once again, I invite my Yankee friends to move down here. We're real hospitable in case you havn't heard. Plus the weather is alot better!

The weather we are in for will invite an explosion of spring growth over the next few weeks. It has been sustainably cold as of late, but there are some signs of Spring emerging.....

The only daffodils blooming in my yard. These bloom first every year!

Hyacinth emerging

This is looking so much healthier this year...we received enough rain!

Lenten Rose up close

If your climate can handle it I encourage you to have at least one Lenten Rose in your yard. It will give you so much cheer on those dreary winter days. And they are a 'no stress' plant.It will reward you in so many ways. I will be able to divide mine again this year and will add it to another corner of my yard.

Friday's Fave Foods***Beer Soaked Beef

This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.

Ingredients
12 oz beer
2 tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 tbsp fresh lemon juice
1 tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry

Instructions
In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
Notes
*You can also cook this recipe on the grill and reduce the sauce in a saucepan on the stove.

Friday's Fave Foods (On Sunday!)***Beef Stew

I got so pre-occupied with work and life this week, I neglected my blog. Here my 'make-up' assignment!
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This time of year, nothing is better to me than hearty one pot dishes. Of course, we need the slimmed down version for our purposes, so after perusing one of my many Weight Watcher's cookbook, I found the right one!

Beef Stew
(makes 4 servings)

4 tsp. olive oil
1 shallot, finely chopped
1 TBSP finely chopped carrot
1 TBSP finely chopped celery
1 lb beef round, chopped into 1& 1/2" cubes
1 cup chopped canned plum tomatoes with juice
1/2 cup dry red wine
1 tsp. finely chopped fresh thyme or 1/2 tsp. of dried
1 bay leaf
1/2 tsp. salt
Freshly ground pepper to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1 inch chunks
4 medium potatoes peeled and cut into 1" cubes
1 cup hot water
1 cup of thawed frozen peas
1 TBSP of finely chopped flat leaf parsley
1 TBSP of finely chopped fresh oregano or marjoram

1.) In a medium non-stick Dutch oven or heavy sauce pan, heat the oil. Saute' the finely chopped carrot, celery, and shallot until translucent, 5-6 minutes. Add the beef and saute' until browned, about 5 minutes. Add tomatoes, wine, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce the hear and simmer gently, partially covered, stirring occasionally, about 45 minutes.
2.) Add the pearl onions, carrot chunks, potatoes, and water. Cook, covered, 40 minutes.
3.) Stir in peas, wait four minutes and add parsley and oregano and cook 1 minute longer. Discard the bay leaf.

Per Serving: 1/4 of stew = 356 calories

Notes: Adaptable for the crock pot. Saute the finely chopped veggies and the cubed meat as directed, and transfer to the crock, and add the remaining ingredients, except for water, parsley and oregano. Cover and cook until the beef and veggies are tender, stir in herbs just before serving.


From: Weight Watcher's New Complete Cookbook