Well Time has flown since my last post. I have been sick and had some family stuff going on but I have also been busy creating ATCs, Christmas tags, a recipe and clean out of the house for a yard sale.
Where to start? My latest creations would be a good start. I was in some swaps and ATC trades over the last month. Below are the photos:
ATC stamp club swap (that I missed because I got sick!)
Christmas tag swap
Vintage sewing swap. I made ATCs
We had a challenge on A Charming Place forum to "corrode" charms. I used a generic, dollar store drain cleaner and let the charms soak for a day and a half. Each different cleaner works at different paces so pay attention until you know how long it takes to corrode the charms. I love the different colors that came out. The crown at the bottom was sanded after it dried and I was able to bring the brass back to shiney creating a vintage/aged look.
My other set of Vintage Sewing ATCs
A hand made flower swap. These are fabric pieces that I melted.
So one day I was in the grocery store and I just needed to do some cooking. I also wanted something different. Thus Spaghetti squash in a white wine sauce was created. You can use any kind of meat on top. My parents brought us some lobster from our family in Maine.
Okay so buy a spaghetti squash and cook accordingly. Start your water for your orzo pasta and cook accordingly. While you are doing that saute up a sweet onion, and a clove of garlic minced. Once the onions begin to become traslucent and browning add a cup of white wine, Cup of chicken broth, tbsp of cumin, quarter cup of minced basil, cilantro, mint and lemon grass. Add french cut style green beans and a package of asian slaw ( comes as a kit in salad section) add the sauce from the kit as well. Let it all simmer until the Greenbeans are done. Now using a fork, scoop the squash out of its shell. Drain the pasta. Now in a large container mix and gently toss the squash, pasta and greenbean/cabbbage together. Now Daniel loves curry so he made his curry and we had it as a sauce on the side. Put whatever protein your are going to on top and serve. This will work as just a veggie dish too. This makes about 8 solid servings.
We recently got together with some classmates and I made a cornbread topped greens casserole that was delish. I got this recipe from my Aunt Carolyn.
Pre heat oven to 425
In a large pot- brown 3 cups cubed ham or smoked turkey ( I only used a cup), 1 clove of garlic, 1 med onion, 1 green pepper( I forgot this) salt and pepper to taste. Remove from the pot. Brown 2 TBSP of flour. Add 3 cups of chicken stock and bring to a boil. Add ham mixture, 2 cups of cooked collards, 2 cans of black eyed peas ( I used Glory seasoned). ( I added 1/2 cup Jalapino juice from the jar) Bring mixture back to a boil. While that is heating back up make the cornbread.
2 cups self rising cornbread
1 chopped jalapino ( Or a TBSP of jared ones diced up.)
1/2 cup of self rising flour
1 tsp sugar
2 eggs
1 1/2 cups buttermilk.
Mix all the ingredients together and pour over greens mixture in a 9x13 pan.
Bake at 425 for about 25 to 30 min until brown
