In My World

Coming up with new, fun yet inexpensive ideas for meals at Windswept Cottage is becoming a challenge thanks to all the creative women I hang out with.  I spotted this idea for  a Bagel Bar  and wanted to make sure to save it somewhere I could find it again . . . so here it is . . .  I think it is scathingly brilliant . . . 

My sister, Nancy, was able to visit the set of a mini-series, Revelation:  The End of Days being filmed in the Guelph area last year.  Her goal was to become a paparazzi and sneak photos of her nephew (my son) Timothy Hedden .

Yes, I am quite far behind on posting finishes to my blog . . . VERY far behind . . .  This first photo is a dishcloth from Monthly Dishcloths . This is an Oddball Sampler square.  My oddball afghan is actually in the process of being put together now. This strip is part of a mystery knit-along afghan project at Holiday Mystery Gifts .  When I finished all the afghan strips I was able to make two afghans from them and gifted them to my grandsons.

Yes, I know . . . I am a wee bit behind in posting some of my scrapbooking layouts. I was just learning about paper cosmetics at this point In My World so some inks and sprays are a little heavy handed.  I do improve over time . . . LOL.

Scrapbook a layout about how you love to relax.   Not a scrapbooker?  Why not paint, journal, write a poem . . . whatever makes you feel happy and creative. From:   www.simplescrapper.com

This recipe takes Biscuits and Gravy to a whole new decadent level . . .  SERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Min 1 lb sage breakfast sausage (bulk) 4 Tbsp unsalted butter 4 Tbsp all-purpose flour 3 cups milk 2 tsp fresh ground black pepper Optional garnish:  fresh parsley, chopped Drop Biscuits 2 cups all-purpose flour ½ cup shredded Parmesan cheese 1 Tbsp baking powder 1 Tbsp granulated sugar ½ tsp kosher salt 1 cup whole milk Preheat oven to 450 °F. In a large (10”) oven safe skillet over medium high heat, cook sausage until lightly browned.  Use a slotted spoon remove sausage from skillet and place in a bowl.  Meanwhile; prepare biscuit mixture.  In a large bowl combine flour cheese, baking powder, sugar and salt.  Mix with a fork until combined.  Add milk and stir with a fork, until mixture comes together.  Set aside. Add butter to hot skillet and whisk until melted.  Sprinkle flour over butter and...

I kept seeing this recipe for two ingredient healthy oookies posted all over the internet but especially on Facebook so I decided to give it a try. http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/ The results?  They are edible but I guarantee you I would have to be starving before I made them again.  So this one, in my opinion, is a FAIL!

Preparation 5 min Cooking 10 min   100 calories per serving 2 baby bok choy, cut in half lengthwise 2 green onions/scallions, thinly sliced 2 tbsp butter, unsalted 1/3 cup chicken broth Prepare the vegetables : cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions. Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente . Serves 2. From www.soscuisine.com

For years we (my scrapbooking buddies and I) had an event we called Card Club.  It has taken many forms over that time and then it just sort of petered out.  That is until a few weeks ago.  I'm so excited that we are doing this again.  I love handmade cards.  Don't you? Here are some photos from last week's club:

I have never used instructions to make a quilt.  I pretty much made up the rules as I went along . . . unless I could find what I needed in a book or online. So I challenged myself to make a quilt by following a pattern. You can find the pattern at http://www.stitchedincolor.com/2013/10/penny-patch-beginners-quilt-along.html  I picked out my fabrics which were mostly from Stampin' Up and purchased at clearance prices.  I picked some prints and solids from my stash to complete the material requirements.  I started this process during the spring of 2014 and then I stalled, daunted by the task of actually cutting all that fabric.  I decided to take everything with me to Windswept Cottage where a group of us get together twice a year.  My sister, Nancy, who is an amazing quilter was supposed to be going and I was counting on her for moral support and guidance.  And then she had to cancel out . . .  But I finally got up the nerve and started ...

I've been a fan of this building for a very long time.  I've even volunteered there for a play once.  My lack of knowledge and skill was apparent, as was the fact that right before opening day my entire stage crew (and myself) came down with the flu.  We would run up between acts and do the best we could at resetting for the next act and then run back downstairs to crash out on couches until the next time we were needed.  It was not a lot of fun, but I'm glad I did it. My visit on February 28th was much more enjoyable.  The artists featured at the Playhouse were Deb Dicker, Sandra England, Debra Kubu and Neal Weisenburg. This is the only photo I have at this venue.  My friend Judy took the photos here and so I will have to wait for her to send them to me.  It was a wonderful visit. And . . . don't forget to support the Playhouse . . . Their next show is . . .  http://www.elgintheatreguild.ca/

The second stop on the Arts Crawl was to Romantic Designs at 120 Wellington Street in St. Thomas.  For those of you in my age bracket, its where the old Marlatt's Lumber used to be.  I found my second home when I walked into this studio. The artists featured Daniel Brassard, Sharon Brassard, Rick Hodges and Judy Ross. They had lovely snacks and an interesting make n take . . . a zentangle cat.  I had heard of Zentangle and seen a little bit but never tried it.  You will be seeing some of this artform appearing on my own work.  It was so much fun. Everywhere I looked there wasn't something new to see or learn.  I grabbed a class calendar and I know at least 4 people in our group will be signing up for classes in the near future.

Preparation 15 min 2 tomatoes, Roma type, deseeded and diced 1 stalk celery, chopped 1/2 shallots, finely chopped 1 tbsp fresh mint, finely chopped 1 1/2 tbsp  Classic Vinaigrette  (Recipe) 1 cup lentils (canned), rinsed and drained 1 pinch salt [optional] ground pepper to taste Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and  mint , then add them to the bowl. Pour the  Classic Vinaigrette  over the salad. Season with salt and pepper. Rinse and drain the lentils, then add them to the salad.  Toss  well,  adjust the seasoning  then serve. Serves 2. From  www.soscuisine.com

Soaking 30 min Preparation 10 min Standing 10 min 1/4 red onions, finely chopped 1 tbsp extra virgin olive oil 1 1/2 tbsp lemon juice, freshly squeezed 1/4 tsp cayenne pepper 1/4 tsp ground cumin 1 pinch salt [optional] ground pepper to taste 1 1/2 cup chickpeas/garbanzo beans (canned) 2 tomatoes, Roma type, deseeded and diced 4 tsp fresh mint, finely chopped Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combin...

Preparation 5 min Cooking 10 min 290 calories per serving 4 slices bread, whole wheat 2 eggs size large, boiled, sliced 1 green onions/scallions, finely chopped 1 stalk celery, finely chopped 2 tsp mayonnaise 1/3 cup baby spinach, or lettuce leaf [optional] 1 pinch salt [optional] ground pepper to taste I prefer my eggs mashed with a potato masher and all the ingredients (except the bread and lettuce of course) to spread on the sandwich. From www.soscuisine.com

The first thing I would like to say is that I am not an art expert.  I definitely don't know the "language" so I use my own words.  I love art.  Even when I don't understand what I am looking at I still appreciate the thought, skill and effort that goes into creating something special. On Saturday, February 28th, I was fortunate to partner up with my dear hubby, my mom and a couple of our crazy friends to participate in the Railway City Arts Crawl.  Our first stop was the Elgin County Railway Museum.   The Chandelier was presented by Cash Honey and you can learn more about this artist at www.cashhoney.com . Forest, Suspended Animation and Wood Cave installations were presented by Sandra Poczobut ( www.sandrapoczobut.com ) I know I shouldn't have favourites but I love metalwork and I was very drawn to the work of Scott McKay (www.strongarmforge.com). The museum was extremely cold, necessary for the ice installations, but caused our...