Wednesday, October 22, 2014

W.i.P. Wednesday

It's been about a month since I reported in for W.i.P. Wednesday, but the good news is all the projects listed in that post are done! I'm working on a couple of projects this week, the main one being this mass of color.
I was inspired by both Poppyprint's Chess on the Steps, and All the Colours from shecanquilt - two quilts I keep going back to again and again. It has been suggested the piece I created looks like Montana, and I can't disagree. But I'm planning on trimming it up, adding some borders, and then who knows what - the truest kind of w.i.p.

As leader-enders, I've been making more cross-stitch blocks (tutorial by Pile O'Fabric). I'm working my way through my 3rd Kona Ash charm pack, and when I'm done with that, I think I'll finalize my design. There's no science to what scraps I'm using in these other than size, so it'll be kinda crazy scrappy.

So stay tuned. Lots to be decided to get these two to the finish line.

Linking up with W.i.P. Wednesday at Freshly Pieced.

Tuesday, October 21, 2014

Tuesday at the Table

Due to Scraptastic Tuesday last week, I held off telling you about our family's outing to Bill's Berry Farm, which ended up being a good thing, as it gave me time to do a little 'research' in the kitchen. Long story short, 15 of us met at the farm as part of a fun family weekend, and among other fall farm activities, we made fresh apple cider. If I had ever done that before, I forget. For one thing, I certainly didn't remember how many steps were involved. It took all of us (even the youngest kiddos) about 45 minutes to make 10 gallons to divvy up and take home.
Of course, in addition to "just" drinking it, I had to use it in a few recipes.

  • Next was tweaking my recipe for Honey-Balsamic Vinaigrette:
Honey-Cider Vinaigrette
1 cup fresh cider boiled down to 1/4 cup and cooled a bit 
2 Tb. finely chopped or grated red onion (or a shallot would work well)
1 Tb. honey
1/2 - 1 tsp. Dijon mustard, to taste
1 tsp. salt
a few turns of freshly ground black pepper
1/2 cup extra-virgin olive oil
     Add everything except olive oil into a jar with a tight-fitting lid. Cover and shake well. Whisk in olive oil, cover, and chill until time to serve.

Now caramels aren't an every-day make in our kitchen, but though a little time-consuming, these were not finicky one bit. We just followed the steps one by one, and before long, we had chewy bites of caramel to nibble, and the best of all? They honestly tasted of that fresh apple cider. Keeper!