In My World

The "word" I chose to represent me in 2014 was LEARN.  I think I have done my fair share of learning this year already.  I have become addicted to MOOCs which stands for Massive Open Online Courses.  There is just about any subject under the world available from universities and colleges around the world.  I don`t always complete the assignments or do the tests, but I love listening to the lectures.   I have learned quite a few new knitting patterns and stitches this year in order to complete an Oddball Sampler Afgan.  I am just finishing the last square and then begins the process of stitching all the squares together and knitting the border. Most recently I have learned some great multi media techniques after taking a class at Paper Passion Studio in London. And I have learned how to make a quilt while following a pattern.  Up to now my quilts have been pretty much freehand.  I have finished the Penny Patch quilt top and now I just n...

Sorry I haven't been around much lately.  I have been reorganizing my office and trying to finish off some big projects.  The office isn't quite done.  There are still quite a few projects to finish up . . . but I am on the right road. This past week I have been grandson-sitting.  I now remember why raising children is a young person's job.  Wow.  I am tired now.  The boys were really great and I did enjoy spending some special time with them. The grandsons just chillin' . . . Here is the blog post I did for January 1st . . .  http://inmyworld-pam.blogspot.ca/2014/01/crafty-new-year-to-one-and-all.html  

4 servings Preparation 10 minutes Cooking 50 minutes 130 calories per serving 3 parsnips, peeled and cut into chunks 1 potato, peeled and cut into chunks 1/2 pear, peeled and cut into chunks 1-1/2 tbsp olive oil 2-3/4 cups chicken broth 1 tsp dried oregano salt and pepper to taste Preheat the oven to 400F.  Generously oil a baking sheet. Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet. Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serv...