Sunday, January 31, 2016

Farm Girl Vinatge Sew Along

Lori Holt from Bee in My Bonnet wrote this awesome book. You have the option to make 6" or 12" blocks. For this sew along, I have decided to make the 6" block. I will post the finished blocks here as I go. I know, I know, the sew along started at the beginning of the month! However, every now and again, life steps in and rearranges my plans. Not to worry! I have next week to 'catch up'. I will be house sitting while my daughter and family go to Disney World.  I figure I can make 3 or 4 blocks a day. We'll see!
Want to sew with me? Get the book and let's do it!

Friday, January 29, 2016

Fried Chicken Salad

Take left over fried chicken ....

And make Fried Chicken Salad! 

I remember the first time I had this wonderful dish. It was 1990 and I was with a few co workers at a small cafe in Opelousas, LA. The Palace Cafe ( It's still there today, serving up the best food around!) 
Want to try it? 
Here's all you need:
A LARGE bowl
Left over fried chicken ( or run out and buy some!)
Salad greens ( I like romaine)
Two tomatoes

Sweet pickle relish 
Salt and black pepper

Take the chicken off the bone and chop it up, but not too small! 
Tear the lettuce into the bowl
Cut the tomatoes into wedges and toss into the bowl. 
Salt and pepper lightly! 
Add the chicken pieces
Mix 2 or 3 tablespoons of mayonnaise with about a teaspoon of sweet pickle relish. This is your dressing. 
Mix it in ,a tablespoon at a time ,until your salad has the desired amount of dressing . 

Thursday, January 21, 2016

Fun fun!

I am a member of a Swap and Quilt group. This month is QAYG Log Cabins in polka dots! So much fun! 
First time I've made quilt as you go blocks! These are 12 1/2". 
I knew I saved all those polka dot fat quarters for something! I see a QAYG project in my future!  

Saturday, January 9, 2016

Knit one, Purl one .....

Make this cute scarf in a weekend. 
I used a size 13 circular needle and this yarn. 
Cast on 114 stitches. 

Join the last cast on stitch to the first one to make a circle. 
If you want your scarf to be a möbius , twist a few stitches about half way around. Knit one, purl one all the way around. 

Continue around ( keep track of where you are by the thread tail from your case on) . 
Keep going until your scarf is 5 to 5 1/2" wide.
Then cast off. 
To cast off , knit 2. , then slip the first stitch over the second stitch off the needle. Knit the next stitch from the other needle , then slip the previous one over that one, off the needle . Do this until all stitches are off the needle. 
Clip the tail, pull it through the last stitch and weave it into the scarf. 
Now block your scarf, so it will lie flat. 
I pun mine to the ironing board and spray it with water. 

Let dry ( overnight) unpin and enjoy! 

Sunday, January 3, 2016

Shrimp and Tasso grits!

Lunch today! 
To make this awesome dish you need 
1 tablespoon of olive oil 
1/2 cup of pork Tasso , chopped into tiny bits. 
1 1/2 lbs of fresh, shelled and deveined shrimp( I used large shrimp 16-21)
1/2 onion , chopped
1 clove garlic , chopped fine
 2 1/4 cups of water ( divided) 
1 cup heavy cream 
1 cup of grits ( quick cooking ) 
3 green onion , chopped, white and green parts
1 cup of sharp cheddar cheese, grated
1 tablespoon of butter
Cayenne pepper

Toss chopped Tasso in olive oil in a frying pan . Cook until it starts to turn golden on the edges, 3-4 minutes. Add in chopped onion. Cook until onions are clear, 2-3 minutes. Add chopped garlic. Stir about 1 minute . 
Add shrimp, season with salt and cayenne pepper. Go lightly as Tasso is highly seasoned. 

Cook for 3 minutes turning shrimp once. 
When shrimp are cook through , add 1/4 cup water. Stir up bits for bottom of the pan. Remove from heat, add butter, cover and set aside. 
In a saucepan pour cream and 2 cups of water. Add salt to taste. Bring to a boil. Add in grits and whisk constantly until  cooked and thick, 5 minutes. 

Once grits are cooked, add in cheese, turn off heat and whisk until cheese is melted. Plate. Divide into three dishes
Top with shrimp mixture and a little of the juice. Top with chopped green onion. 
My husband says this taste like heaven ! 
Bon appetite !!