In My World

Balloon with Cake 3" x 6" $2.00 BUY May not be exactly as shown because each piecing is individually made.

2 servings 2/3 chicken breasts, boneless, skinless, cut into 1x5 cm strips (200g) 1-1/3 cup snow peas 1 green pepper, cut into thin strips 1 onion, coarsely chopped 2 cloves garlic, minced or pressed 2 tbsp sherry (optional) 2 tbsp cornstarch 2 tbsp soy sauce, low-sodium 2 tsp sugar 4 slices of gingerroot (6g) 3 tbsp canola oil salt and ground pepper Slice the chicken breast into strips.  Mix with the soy sauce, sherry, cornstarch, sugar and 2-3 slices of ginger.  Chill for at least an hour in the refrigerator. Preheat the oven to the lowest setting. Prepare the vegetables.  Heat 1/2 to 1 tbsp of oil in a frying pan or wok.  Add the garlic, onion and pepper, cook 2-3 minutes until they start to soften, then set aside on a warmed serving plate in the oven. Add 1/2 to 1 tbsp of oil to the frying pan.  Add some salt, and then immediately add the snow peas.  Stir constantly for 2-3 minutes since they cook very quickly.  Put the snow peas on the plate with ...

Simple and lovely.  I served with whip cream for Hal and Greek yogurt for me. Serves 2. 1 peach or nectarine 1 kiwi 1 cup strawberries 1 tbsp lemon juice, freshly squeezed 2 tsp sugar Peel the fruit and cut them into bite size pieces.  Put the pieces in a salad bowl, add the lemon juice and sugar.  Toss to combine.  Refrigerate for 15 minutes. Toss the fruit before serving. soscuisine.com

Serves 2. 1 tbsp paprika 1/2 tsp dried oregano 1/2 tsp cayenne pepper 1/2 tsp sugar 1/4 tsp salt 1/2 tsp ground pepper 1 tbsp cornmeal 2 tilapia or turbot fillets (360 g) 1 tbsp canola oil 1 clove garlic, for pan-frying 1 tbsp butter, unsalted, for pan-frying 1/2 lemon, cut into wedges These fish fillets can be cooked either in a pan on the stove or using an outdoor grill. In a shallow bowl, stir together the paprika, oregano, cayenne, sugar, salt and ground pepper.  To obtain a crispier crust, add the cornmeal (optional). Pat the fillets dry and dredge them in the mixture, turning them to coat well.  Shake of the excess then place the fillets on an oiled, hot grill. Cook until the fish is opaque throughout and lightly blackened on the outside, 4-5 minutes on each side, turning them once. Alternatively, heat the oil in a large skillet over moderately high heat.  Thinly slice the garlic then add it to the skillet and saute, with stirring, until it is golden-brown, about 2 ...

I really liked it.  Hal did not Serves 4. 1 lb Brussels sprouts, trimmed 1 tbsp apple cider vinegar 2 tsp Dijon mustard 3 tbsp. olive oil 1/3 cup dried cranberries 1/4 cup chopped walnuts, toasted Peel the leaves off the Brussels sprouts; discard the cores.  Bring a large saucepan of water to boiling.  Add sprouts; cook 20-30 minutes or until barely tender.  Drain and immediately plunge into ice water.  Drain well and dry in a salad spinner.  Transfer to a large bowl; set aside. For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste.  Gradually whisk in the oil.  Drizzle dressing over leaves to coat lightly; toss.  Add cranberries and walnuts; toss to combine.  Chill.

Balloon Family 5" x 6" $3.50 BUY May not be exactly as shown because each piecing is individually made.

Easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in. For 2 servings: 1 leek 1-1/2 tbsp  Classic Vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice, freshly squeezed salt and pepper to taste 4 button (white) mushrooms, sliced 1 tomato, sliced 1 carrot, shredded Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes. With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside. In a small bowl, add the oil, lemon juice, salt and pepper.  Beat well, using a fork, until the dressing is emulsified.  Set aside. ...

Good evening dear friends. I have had a pretty awesome day . . . if you don`t count the whole waking up to the alarm clock at ugly o`clock. Packed and out the door to spend some time with my scrappin`buddies at the No Fills Crop. I actually finished 5 layouts, enjoyed the pot luck lunch, visited with lots of friends. Sadly, I had to leave early afternoon to get ready for Hal`s birthday party. We met up at Rail City Bistro at 4:30 for appetizers. We started off with a couple of orders of bruschetta, moved on to some delicious fritters and finished with the spinach and artichoke dip. They were all excellent. Funny story . . . Hal didn't like spinach (he said) but he sure does now. This weekend we were visiting Hawaii and the food was perfect. Most of our guests ordered the Hawaiian short ribs, island rice and grilled pineapple. A couple of us had the lau lau which is pork, fish and chicken wrapped in taro leaves and steamed to perfection, served with veggies and island rice. Soooooo...

Balloon Cluster 3" x 3" $3.00 BUY May not be exactly as shown because each piecing is individually made.

Backpack #1 3" x 4" $2.50 BUY May not be exactly as shown because each piecing is individually made.

Baby Shoe 2" x 3" $1.50 BUY May not be exactly as shown because each piecing is individually made.

Baby on the Moon 5" x 7" $3.00 BUY Piecings may not be exactly as shown since each one is individually handmade.

That's all I did . . .

All three finishes are mystery knit along dish clothes from  http://monthlydishclothoverflow.blogspot.ca/