Friday, March 23, 2018

Magical Mystery/RSC18: March - green

This week's Magical Mystery clue used up the remaining parts we had cut, resulting in these little 4ps.

We have quite a collection of sub-units assembled now.  I've done enough to make 36 8" blocks.  I'm probably going to pull out a few more fabric pairs and increase my block count to 48 to end up with a more useful-size quilt. 

Libby will reveal the solution on Monday, but meanwhile she encouraged participants to try out various arrangements with their parts.  Each fabric pair's worth of parts will yield four blocks.  I'm thinking we'll end up with something like this: 

See other green projects at Scrap Happy Saturday.


Thursday, March 22, 2018

For days when the world feels like too much ~

by Michele Bilyeu
With Heart and Hands


Wednesday, March 21, 2018



Tuesday, March 20, 2018

Happy Spring!

Enjoy a springtime season filled with hope, balance, 

and bright beginnings!


Monday, March 19, 2018

Sicilian Meatballs

This is our traditional St. Joseph's Day dinner -
the Italian answer to St. Patrick's Day's 
corned beef and cabbage :)


1 lb. ground beef
1 lb. ground pork
3 eggs
1/2 cup breadcrumbs
1 cup golden raisins
1 cup toasted pine nuts
1/2 teaspoon cinnamon
salt and pepper
2 tablespoons olive oil
1 cup vinegar
1 cup sugar
2 tablespoons cornstarch
2 cups water

Combine meats, eggs, bread crumbs, raisins, pine nuts, cinnamon, salt and pepper in a large mixing bowl.
Form mixture into about 24 balls the size of a walnut.
Heat olive oil in a large kettle
Brown meatballs a few at a time, and remove to a holding bowl with a slotted spoon when browned.
When all meatballs have been browned and removed, add vinegar and sugar to drippings in kettle and scrape up browned bits from bottom.
Stir cornstarch into water in measuring cup and whisk into mixture in kettle.
Bring to a low boil, stirring, until mixture thickens.
Lower heat and return meatballs to kettle.
Mix gently to combine and coat meatballs with sauce.
Simmer over low heat 20 - 30  minutes more,
Serve over saffron rice and sprinkle with additional pine nuts if desired.

About 8 servings.

Sunday, March 18, 2018


It was a snowy morning and all these visitors came to the feeders while we were having breakfast!

Townsend's Warbler

Western Bluebird

Red-Shafted Flicker

Western Gray Squirrel with Juncos

Purple Finches

White-Headed Woodpecker


Acorn Woodpecker

Stellar's Jays

Mountain Chickadee

Dark-eyed Junco

Band Tailed Pigeons with Merriam's Chipmunk and Brush Rabbit



Bricolage ~ A construction made of whatever materials are at hand; something created from a variety of available things


Saturday, March 17, 2018

Stash Report - week 11

Used this week:      03.50 yards  
Used year to date:                      64.00 yards
Added this week:    00.00 yards
Added year to date:                    21.25 yards
NET USED 2018:                                42.75 yards

The only quilty thing I did this week
besides sewing those HSTs yesterday :(


Friday, March 16, 2018

Magical Mysery/RSC18 March - green

More HSTs this week -- smaller ones this time.

Lots of parts accumulating, and I think we may only have two clues remaining.

Enjoy more bright green at
Scrap Happy Saturday.


Thursday, March 15, 2018


A pretty snowy morning


Wednesday, March 14, 2018

Shaker Cream Pie


3/4 cup white sugar
1/8 teaspoon salt
1/4 cup cornstarch
2 1/2 cups half-and-half cream
1/4 cup brown sugar 
1/2 cup  butter
1 teaspoon vanilla
9" prebaked pie crust

In a sauce pan combine white sugar, salt, cornstarch and half-and-half, and bring to a boil.
Cook over medium heat, whisking constantly, about 5 minutes or until thickened.
Add  brown sugar and butter to mixture and simmer 1 minute until butter melts.
Stir in vanilla.
Pour into baked pie shell and sprinkle w/cinnamon.
Bake at 375°F for 25 minutes. (Center may not be totally set.)
Chill in refrigerator several hours until firm before serving.