In My World

Snowlady 4 x 4.5" $1.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Scissors #2 2 x 3" $1.50 BUY May not be exactly as shown.  Each piecing is individually handmade.

Ladybug #2 1 x 1-1/2" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

https://www.soscuisine.com/recipe/french-style-flank-steak Quantity : 2 servings Brining : 12 h Preparation : 10 min Cooking : 15 min Standing : 5 min 240 calories/serving Ingredients 200 g flank steak  1 1/2 tbsp olive oil 23 mL 1/2 shallots, finely chopped 20 g 2 tsp herbes de Provence 1 g 3 tbsp red wine 45 mL ground pepper to taste [optional] aluminum foil 1 tsp butter, unsalted 5 g 1 pinch salt [optional] 0.1 g Before you start The steak must be marinated at least 12 hours before cooking. Method Marinate Using a knife, make cross-hatch incisions in the steak then place it into a dish. Add the oil, shallot, herbs, and half of the wine. Season with pepper to taste. Let stand in the refrigerator at least 12 h (up to 24 h). Grill outdoor or in the oven Preheat the oven to 195°C/375°F or an outdoor grill to 'medium'. Take the steak out of the marinade. Drain the steak and pat it dry. Set the marinade aside. Put the steak on the rack of a broiler pan, or, alternatively,...

1/3 cup sugar 1/4 tsp salt 4 eggs, slightly beaten 3 cups milk, scalded 1/2 tsp vanilla few grains of nutmeg Add sugar and salt to eggs.  Beat until thoroughly mixed.  Add milk to egg mixture, stirring constantly.  Add vanilla. Strain into buttered custard cups.  Sprinkle lightly with nutmeg.  Set molds in baking pan.  Pour enough hot water into pan to reach level of custard. Bake in slow oven 325F until firm, 25-35 minutes, or until knife put into centre comes out lean. Chill. Serves 6 to 8. Large Mold:  Use 6 eggs.  Bake 1 to 1-1/2 hours.

2-1/2 cups sifted enriched flour 1-1/2 tsp baking powder 1/2 tsp salt 1 cup butter or margarine 1-1/2 cups sugar 1 egg, beaten 1 tsp vanilla 1/4 cup chopped candied cherries 1/4 cup chopped or broken pecans 1 ounce (square) sweet milk chocolate, melted. Sift flour, measure; sift twice with baking powder and salt. Cream butter until soft and gradually blend in sugar.  Add egg and vanilla, and beat vigorously until smooth and fluffy.  Add flour mixture and mix thoroughly. Divide dough into 3 portions.  Add chopped cherries to one portion, and nuts and chocolate to the second.  Roll each portion into rolls about 1-1/2 inches in diameter.  Wrap each roll in wrap paper and chill several hours in the refrigerator. When ready to bake, slice very thin.  Place on buttered cookie sheets and bake in hot oven 400F about 10 minutes or until delicately browned. Dough can also be placed in a cookie press and pressed into fancy shapes on buttered cookie sheets.  Bake ...

I have not yet finished Challenge #7.  There . . . I said it out loud . . . LOL.   In my defense, I was looking after my sick grandmother . . . and now I'm sick . . . sigh.   I promise to post photos of my finished Challenge #7 as soon as it is done. I would love it if you would share your organization photos with us either here in the comments section or in our Facebook group. Challenge #8       It is time to organize our "paper cosmetics": paints, inks, embossing powders, mists, and other products that add a little something special to our pages. SORT:  first go through each of these items and make sure your colours haven't expired.  Are ink pads still juicy?  Are lids still intact? Do paints still mix together when shaken? Are your chalks still intact enough to use?  Sort all of your paper cosmetics into TOSS, KEEP, SELL, DONATE PURGE:  Throw out the toss items.  Bag up and assign a price and your initia...

Pony #2 4 x 4" $3.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

Popsicle 2 x 5" $1.00 BUY May not be exactly as shown.  Each piecing is individually handmade.

https://www.soscuisine.com/recipe/vegetarian-chili-tofu Quantity : 4 servings Preparation : 20 min Cooking : 30 min 290 calories/serving Ingredients 1 onions, finely chopped 200 g 2 cloves garlic, minced 1/2 dried chili peppers, minced 0.4 g 1 carrots, finely diced 100 g 1 stalk celery, finely diced 70 g 1/2 green peppers, finely diced 70 g 3 tbsp canola oil 45 mL 1 tsp ground cumin 3 g 1 tbsp brown sugar 12 g 240 g firm regular tofu, finely diced 1 1/4 cup 1 2/3 cup red beans (canned) 420 mL 1 1/2 cup canned tomatoes (diced) 380 g 1/2 cup water approximately 125 mL 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] 2 tbsp fresh cilantro [optional] 4 g 1/3 cup Cheddar cheese, grated 24 g Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper. Heat the oil in a pan over medium heat. Sau...

https://www.soscuisine.com/recipe/irish-beef-stew Quantity : 6 servings Preparation : 20 min Cooking : 1 h 40 min 530 calories/serving Ingredients 750 g stewing beef cubes, of about 2 cm 1/2 cup white flour (all purpose) 65 g 1/4 cup canola oil 65 mL 6 cloves garlic, minced 4 cups beef broth 1 L 3 tbsp tomato paste 45 mL 1 1/2 tbsp sugar 18 g 1 1/2 tbsp Worcestershire sauce 23 mL 1 sprig rosemary, fresh 5 g 3 bay leaf 0.4 g 1 1/2 onions, coarsely chopped 300 g 3 stalks celery, cut into 1 cm pieces 200 g 4 1/2 potatoes, peeled then cut into 1 cm pieces 900 g 3 carrots, peeled then cut into 1 cm pieces 300 g 3 tbsp butter, unsalted 40 g 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] 3 tbsp Italian parsley, fresh, chopped 14 g Method Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour. Heat the oil in a large pot over medium-high heat. Add the beef cubes and sauté until they are browned on all sides, about 5-6 min. Mince the garlic, then ad...

https://www.soscuisine.com/recipe/parsley-garlic-base Quantity : 375 ml Preparation : 30 min Ingredients 1 bunch Italian parsley, fresh 100 g 3 cloves garlic 9 tbsp olive oil (enough to cover) 140 mL Before you start A small food processor will be very useful to chop the ingredients. Method Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator. Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning. Observations Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

https://www.soscuisine.com/recipe/mediterranean-beef-burger Quantity : 4 servings Preparation : 15 min Cooking : 15 min 320 calories/serving Ingredients 4 sun-dried tomatoes (oil packed), finely chopped 2 tbsp 3 tbsp Parsley and Garlic Base (see recipe below) 1 eggs size large 400 g ground beef, extra-lean 4 tbsp Parmesan cheese, grated 12 g 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] 1 tbsp olive oil 15 mL 2 pita breads 90 g 1/2 Boston lettuce 100 g 2 tomatoes, sliced 240 g Before you start These burgers can be cooked either in a pan on the stovetop or using an outdoor grill. Method Preheat the outdoor grill. Finely chop the dried tomatoes, then put them in a bowl. Add the Parsley and Garlic Base, egg, ground meat, and grated cheese. Season with salt and pepper to taste, then mix well until the mixture is well combined and smooth. Form the mixture into flat patties. To prevent the patties from puffing up, make a shallow depression with your thumb in the centre. Li...

So how did you make out with Challenge #6.  I'm not a huge fibre user on my pages so I was pretty sure this was an easy challenge for me.  It was fun re-discovering just how much pretty ribbon, floss and washi tape I actually have. Are you ready for Challenge #7? Embellishments are some of the easiest things to buy.   Everything looks so good, and you really believe you NEED everything!   Embellishments are also one of the supplies most affected by trends.   Careful consideration is really needed here. It's also important to find a system that will help you store all of your embellishments in a way that won't overwhelm you, yet also is visible enough that you don't forget to USE them.   Let's  S.P.A.C.E.  them. SORT:  As always, bring all of your embellishments together.  Touch every piece that you have and ruthlessly sort through them, deciding what to KEEP, TOSS, SELL, DONATE PURGE:  Immediately thr...

Who doesn't love an epic love story? Action? Adventure? A hero trying to defeat a cruel and evil master? This movie has something for everyone.  William Wallace's wife is killed by the British and Wallace turns his anger toward starting a revolt against the tyrant King Edward I and trying to free Scotland from his iron fist. The cinematography, costumes and location are all amazing. Academy Awards Won Best Picture  Mel Gibson   Alan Ladd Jr.   Bruce Davey Best Director  Mel Gibson Best Cinematography  John Toll Best Effects, Sound Effects Editing  Lon Bender   Per Hallberg Best Makeup  Peter Frampton   Paul Pattison   Lois Burwell Nominated Best Writing, Screenplay Written Directly for the Screen  Randall Wallace Best Costume Design  Charles Knode Best Sound  Andy Nelson   Scott Millan   Anna Behlmer   Brian Simmons Best Film Editing  Steven Rosenblum Best Music,...

https://www.soscuisine.com/recipe/tofu-cauliflower-shepherd-pie Quantity : 4 servings Preparation : 20 min Cooking : 30 min 300 calories/serving Ingredients 5 cups cauliflower, cut into florets 800 g 11 button (white) mushrooms, thinly sliced 150 g 2 tbsp olive oil 30 mL 1 1/2 tbsp Parsley and Garlic Base (https://www.soscuisine.com/recipe/parsley-garlic-base?gpr=55) 23 mL 1 onions, finely chopped 200 g 300 g firm regular tofu, cut into small cubes 1 1/2 cup 1/2 cup canned tomatoes (diced) 130 g 4 tsp tomato paste 20 mL 10 drops Tabasco sauce 0.63 mL 2/3 cup vegetable broth, low-sodium 170 mL 2/3 cup frozen peas 80 g 1/2 cup milk, partly skimmed, 2% 125 mL 4 tsp butter, unsalted 18 g ground pepper to taste [optional] 1 pinch salt [optional] 0.1 g Before you start For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full. Method Preheat the oven to 205°C/400°F. Prepare the cauliflower: Cut into florets then boil them 10-15 min until they are very te...

Challenge #5 is done.  All my die cuts, stickers and alphabets have been sorted and the containers labelled.   And now I'm ready for Challenge #6. This week's challenge is to organize all those ribbons and fibres.  There is no "right" way to store your ribbons and fibre.  The most important factor is that the system works for YOU.  First, let's make some  S.P.A.C.E. SORT:  Gather together all of your ribbons and fiber, and sort them into piles: KEEP, TOSS, SELL, DONATE. PURGE : Throw out the TOSS pile.  Immediately make arrangements for pick-up or drop-off of the DONATE pile.  Bag up, and assign a price and your initials to the SELL pile, and immediately put these in your garage sale box. ASSIGN:  Sort your KEEP pile into types/colours of fibre and ribbon.  If your ribbons are in a big wrinkled mess, take time now to give everything a pressing (careful with the heat, some synthetics may melt!). CONTAINERIZE:  Cons...

https://epicure.com/en/recipe/5046 MAKES: 4 SERVINGS 1 lb (454 g) pork tenderloin, cut into two Sea Salt (Grinder) , to taste Black Pepper (Grinder) , to taste 1 Tbsp (15 ml) olive oil 1 bell pepper, coarsely chopped 2 small small zucchinis, coarsely chopped 3 Tbsp (45 ml) Baba Ghanoush Seasoning (we substituted Souvlaki Seasoning) Juice of half a lemon Preheat oven to 400° F (205° C). Rub pork tenderloin with Sea Salt and Black Pepper. Heat olive oil in an Fry Pan over medium heat. When oil is hot, add pork tenderloin and sear until browned. Flip over. Add vegetables and sprinkle with Baba Ghanoush Seasoning. Place in oven and roast for 15–20 minutes or until meat reaches a Food Safe temperature of at least 145° F (63° C) Squeeze lemon juice over pork and let rest for 5 minutes. Slice and serve.