tag:blogger.com,1999:blog-32410271953810172742024-03-19T04:53:52.728-07:00Filling TimeBennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3241027195381017274.post-49574162172999762282011-08-18T11:46:00.000-07:002011-08-18T11:46:36.988-07:00Soups On!<table bgcolor="#F6F7F9" cellpadding="0" cellspacing="0"><tbody>
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</span></span></td><td class="bt1"></td><td class="bt1"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt3YKcUYHnmoU2UuOGrzyt4QWL0aK9qreJhHC6VcW-Sc_nQAvUh5YEYVY38gX1c4rYYio4UHWCtHZjeXco5zV7aHtIL8HyL_dL6CN3CswUEm0iS8T3heHCRXNCD9yM3fZKD4bKBwG5EDq/s1600/P1010273+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnt3YKcUYHnmoU2UuOGrzyt4QWL0aK9qreJhHC6VcW-Sc_nQAvUh5YEYVY38gX1c4rYYio4UHWCtHZjeXco5zV7aHtIL8HyL_dL6CN3CswUEm0iS8T3heHCRXNCD9yM3fZKD4bKBwG5EDq/s320/P1010273+%25282%2529.JPG" width="320" /></a></div><span class="ingredient"><span class="name"> It is almost that time of year again and I am excited to share one of my favorite recipes. For me nothing says Autumn like a big bowl of black bean soup. This recipe is a very basic template to start with and customize to your taste.</span></span><br />
<span class="ingredient"><span class="name"><br />
</span></span><br />
<span class="ingredient"><span class="name">2 tablespoons grapeseed oil</span></span><br />
<span class="ingredient"><span class="name">1/2 medium onion, finely chopped</span></span><br />
<span class="ingredient"><span class="name">1 rib of celery, finely chopped</span></span><br />
<span class="ingredient"><span class="name">1/4 cup finely chopped bell pepper</span></span><br />
<span class="ingredient"><span class="name">2 garlic cloves, minced</span></span><br />
<span class="ingredient"><span class="name">1 1/2 cups stock</span></span><br />
<span class="ingredient"><span class="name">3 15-ounce cans black beans 2 with liquid</span></span> <span class="ingredient"><span class="name"></span></span> <span class="ingredient"><span class="name"></span></span>1 drained<br />
<span class="ingredient"><span class="name">1/2 teaspoon ground cumin</span></span> (I LOVE cumin!)<br />
<span class="ingredient"><span class="name">2 teaspoons lemon juice</span></span><br />
<div style="text-align: left;"> <span class="ingredient"><span class="name">4 teaspoons cornstarch</span></span></div></td><td class="bt1">1. Saute onion, celery, pepper and garlic in the oil in a large saucepan over medium heat for 5 minutes. Don't let the veggies brown.<br />
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2. Add stock, 1 can of beans and cumin. Bring soup to a boil then reduce heat and simmer for 10 minutes.<br />
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3. Puree the soup using an immersion blender or by pouring into a blender in batches. Be very careful not to fill the blender too full and use a hand towel to hold the lid down on the top of the blender so that the hot liquid does not spray out.<br />
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4. Add the remaining can of beans with juice and drained can to the soup along with the lemon juice. Combine the cornstarch with 2 tablespoons of water in a small bowl, then add this slurry to the soup and bring it back up to a simmer and cook until thick.<br />
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The beauty of this soup is you can use any kind of stock you like and make some great combos with this base recipe. Try pork stock with crumbled bacon or stay all veggie with vegetable stock and add some heat by substituting a hot pepper for the bell, experiment and have fun it will be fantastic!<br />
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</tbody></table>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-419909802084745532011-04-18T20:56:00.000-07:002011-04-18T20:56:45.945-07:00My Crochet Journey As a kid I always loved to watch my mother crochet, she was lightning fast with that hook and I was always baffled how she knew what she was doing. I asked her to show me once, but me being a lefty just made it too hard for her to teach me.<br />
<br />
About four years ago I was walking through a craft store and saw the box of Doodle Looms and I was a kid again seeing the commercial for the first time and wanting them so badly. I grabbed the box and some yarn and went home to make my first afghan. I tried so hard to motivate myself to keep making these little doodle things, but it was no where near as fun as the commercial made it out to be! this was all I managed to do...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMK4h-rSRcsGuvrLqJmj62ITTq8m-j03GRCdAeBZeecOBsU5JEdQI5IG_Z9s5qod6gj_ejZ1StOVYjCzmxn_FJ1XhdmRpRayMmJfG_ch2621IYyBRdJyyJGAKoxWjmELp48v9I2gKhFGc/s1600/P1010220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMK4h-rSRcsGuvrLqJmj62ITTq8m-j03GRCdAeBZeecOBsU5JEdQI5IG_Z9s5qod6gj_ejZ1StOVYjCzmxn_FJ1XhdmRpRayMmJfG_ch2621IYyBRdJyyJGAKoxWjmELp48v9I2gKhFGc/s320/P1010220.JPG" width="320" /></a></div><br />
Flash forward to two years ago and I saw the Knifty Knitters looms and thought I would try my hand at those, I bought every size they made and more yarn thinking If one was large enough I might make an afghan. I managed some nice hats and scarves, but no way was I going to get anywhere on that afghan I wanted with them.<br />
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Last year I thought I had my answer with a knitting machine...WRONG! <img alt="Grin" border="0" src="http://www.craftster.org/forum/Smileys/default/grin.gif" /> so, here I was last month looking through completed projects and saw a beautiful rainbow throw by Babukatotium and I decided I was going to learn to crochet even if it killed me. I started watching lessons on youtube and not even realizing it I was crocheting right handed and it was working. If your still reading my long winded story there is a happy ending...<br />
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<br />
I have completed an afghan!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcrq0IPUmXGg6fBUeAIwHJ8e5J9T4Pr9C28RwG_Xx_LgjGIMcJ70o1tG0Nxx2eBQ2XZk9QMXlvC9BbspdkGPfRhexcpzIDMJp__3JoFp1VaTlu9xl095snn7w4nzD2hyEHYEAB8Y8Vm9U/s1600/P1010217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcrq0IPUmXGg6fBUeAIwHJ8e5J9T4Pr9C28RwG_Xx_LgjGIMcJ70o1tG0Nxx2eBQ2XZk9QMXlvC9BbspdkGPfRhexcpzIDMJp__3JoFp1VaTlu9xl095snn7w4nzD2hyEHYEAB8Y8Vm9U/s320/P1010217.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGBEueXLNQj455Wme7qucF7UDj6P2UnQdeJM4Q8LIdvXZkbFkFDidN8_3kmXRn_LH-SqxhgDtc2rFG0aOHOpr9BIt3YqVuM4zu6ZC-qvFK5hS39O8Y7ONP0Ik_CNKcY1rrbsScnCe-zMl/s1600/P1010219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGBEueXLNQj455Wme7qucF7UDj6P2UnQdeJM4Q8LIdvXZkbFkFDidN8_3kmXRn_LH-SqxhgDtc2rFG0aOHOpr9BIt3YqVuM4zu6ZC-qvFK5hS39O8Y7ONP0Ik_CNKcY1rrbsScnCe-zMl/s320/P1010219.JPG" width="320" /></a></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com1tag:blogger.com,1999:blog-3241027195381017274.post-39817926166365110532011-03-04T09:53:00.000-08:002011-03-04T09:53:47.322-08:00Caramelized Onion DipToday's offering is one of my favorite dips...onion dip!<br />
It goes with so many snack options and people will always ask for the recipe.<br />
I don't measure this one so I am going to do my best to give you roughly what I use. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPOReY1wS2w6gUeQP8aHu7uKyz69yLtJYvNJvVmhr5R5HcKSrmKUxmfm9R7aY9OqOgmjYxazJne2fSkxd_YnGsBpHKs0ebYWO0KBJNRNvWVJvKMTN181z2FDNwFG0YDBGblVo9k2SD5aw/s1600/P1010172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPOReY1wS2w6gUeQP8aHu7uKyz69yLtJYvNJvVmhr5R5HcKSrmKUxmfm9R7aY9OqOgmjYxazJne2fSkxd_YnGsBpHKs0ebYWO0KBJNRNvWVJvKMTN181z2FDNwFG0YDBGblVo9k2SD5aw/s320/P1010172.JPG" width="320" /></a></div>Dice 2 cups of white onions and saute in 2 T olive oil over med high heat. Sprinkle with a few good pinches of sea salt and 3 pinches of brown sugar. continue to saute until it looks nice and caramelized stirring frequently so not to burn them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDTkpH5ylqfF2wxw0jCUKRN8PlPBH5_XWW8afrpc0h7zrsRHBJ7Lij4c6h3oiuPlVdN7fNz6hCk2U0CUR8WwEuYPMU62hsSwznyWQah10NqkcpuAxEB3b82jRrRdAmsOeZCPmucxG6Iab/s1600/P1010173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDTkpH5ylqfF2wxw0jCUKRN8PlPBH5_XWW8afrpc0h7zrsRHBJ7Lij4c6h3oiuPlVdN7fNz6hCk2U0CUR8WwEuYPMU62hsSwznyWQah10NqkcpuAxEB3b82jRrRdAmsOeZCPmucxG6Iab/s320/P1010173.JPG" width="320" /></a></div>Let them cool on a towel to absorb some of the oil. Mix 1 1/2 cups of sour cream and mayo together in a good sized mixing bowl and add the cooled onions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFpeUN_uMmRaKYpKzN6_oHBywZ-61NkcM-pbs7G7MPi2wb2vVacQQcIQrzGjOwFSchYi7_ptR0zQuW4sNJOXei19fb-ee6x4Sy60Q6YBBOVy_lAovGs5sVV6jb-l-N-Dy1CRU3t8nlJ1e/s1600/P1010174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFpeUN_uMmRaKYpKzN6_oHBywZ-61NkcM-pbs7G7MPi2wb2vVacQQcIQrzGjOwFSchYi7_ptR0zQuW4sNJOXei19fb-ee6x4Sy60Q6YBBOVy_lAovGs5sVV6jb-l-N-Dy1CRU3t8nlJ1e/s320/P1010174.JPG" width="320" /></a></div>Next add some garlic salt, vegetable blend, and dried onion My guess is a teaspoon of each.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx1Tr7uhiWY10wJeRMWrDmb7YOwKR39z3sV0FWQNtyzDDB__Ezr6jr_dmKboiSJAaGV-Rp0DKYz5-7FbaSZBVYpi2TXI2yBbg6qhVSm4BpIyQbRj_IJq-om7i30H1HOwCW7AV-BrMFjh4/s1600/P1010175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx1Tr7uhiWY10wJeRMWrDmb7YOwKR39z3sV0FWQNtyzDDB__Ezr6jr_dmKboiSJAaGV-Rp0DKYz5-7FbaSZBVYpi2TXI2yBbg6qhVSm4BpIyQbRj_IJq-om7i30H1HOwCW7AV-BrMFjh4/s320/P1010175.JPG" width="320" /></a></div>Lastly add a teaspoon of Kitchen Bouquet to give it that signature soup mix color.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw3ld8ZbZSs1piOPPu7s7MR_-J6sNanN6g41qGak2dc83PNVCNZ5xn9ZF6nXRM33FO94a5mhJq6sxPM6NbEYd4j3U-gw3BiYq-7CdIoX_8G5JacFJOu3y88moObecnZhG37PxXpBG-YM8/s1600/P1010177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUw3ld8ZbZSs1piOPPu7s7MR_-J6sNanN6g41qGak2dc83PNVCNZ5xn9ZF6nXRM33FO94a5mhJq6sxPM6NbEYd4j3U-gw3BiYq-7CdIoX_8G5JacFJOu3y88moObecnZhG37PxXpBG-YM8/s320/P1010177.JPG" width="320" /></a></div>Be sure to make it at least 4 hours in advance so the flavors blend well, overnight is best though.<br />
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I am serving this tonight with some beer bread I made from a hearty stout.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sxczPIDRAZwwP9hAVtWFCf6skn_WDeHIVhiaII_oJjciikfHvKtewaSJSzGK6D3BouIz2tEtzKHAyolmwuSrDRoeWIdcoBUGNWw9PLw5N2H4Vqi_MBw8C1qWVD1h8LpGINbJUAG3rpml/s1600/P1010176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sxczPIDRAZwwP9hAVtWFCf6skn_WDeHIVhiaII_oJjciikfHvKtewaSJSzGK6D3BouIz2tEtzKHAyolmwuSrDRoeWIdcoBUGNWw9PLw5N2H4Vqi_MBw8C1qWVD1h8LpGINbJUAG3rpml/s320/P1010176.JPG" width="320" /></a></div>Recipe to come!BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-11732102600286658982011-02-22T11:36:00.000-08:002011-02-22T11:36:24.524-08:00My New Favorite Turkey RecipeI know it's February, but I love big turkey dinners with all the trimmings. We always buy 2-3 extras when they go on sale for Thanksgiving so I can have my fix. This time I tried a Cuban inspired seasoning mix and WOW is all I can say. This has orange and lemon and lots of garlic. I strayed from the original recipe as per usual so I will only give mine.<br />
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1 cup of orange juice<br />
1 cup of lemon juice<br />
4 tablespoons chopped garlic<br />
1 tablespoon dried oregano<br />
1 tablespoon ground cumin<br />
1 tablespoon black pepper<br />
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whisk all the ingredients together and there is your marinade. place turkey in it overnight breast side down in the fridge. I know many of you don't like the turkey bags, but I have to use them for the simple fact that the turkeys they put on sale around Thanksgiving are rather dry otherwise and I don't have the energy to baste it as often as I should, so you decide bag or baste. I use the bag as directed for time and also used the flour in the bag as directed but I didn't cook it breast side up as stated just to keep that breast soaking in the yummy marinade. My last step before sealing the bag was to put the lemon and orange slices in the turkey cavity.<br />
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I didn't have my camera ready, but everyone knows what a turkey looks like cooked =)BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-84998571268185911642011-02-02T10:41:00.000-08:002011-02-02T10:41:02.325-08:00Butter for ImbolcToday's is Imbolc, the midway point between winter solstice and spring equinox. It goes by many names, but the sentiment is almost always the same:<span style="font-size: small;"> purity, growth and renewal.</span> The end of the darkness of winter and the approaching renewal of life to the Earth. A great day to get started on the spring cleaning, make a donation box, spark some new love or invigorate an old one.<br />
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I decided to make butter this year<br />
1. because it is a bit of a messy project and I will have to give my counters a good cleaning anyway.<br />
2. Dairy is a big part of the Sabbat.<br />
3. Who doesn't love butter!<br />
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You will need:<br />
Heavy Cream or Manufacturers Cream<br />
Stand Mixer with Whisk and Paddle attachments and the splatter guard<br />
Ice Water<br />
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Make sure to clean off your counter of anything you don't want splattered in buttermilk.<br />
Pour 2 cups heavy cream into mixer with whisk attachment and cover in place and turn mixer to high. you will see it start to make whipped cream then it will start to look chunky. Stop mixer and scrape sides.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp4CvHkUXGDpyIrNsPec6FtUqOWs233VBCJnXqUcNGeHlU2lpu-ZG3TQTEYfBd5lPq0lzUipMef3zAeOhfODssb6maacG9IWEcI9v65mQ_-exlNgZpxrckYZ4NuaWCVMOR1MR8zkeglrj/s1600/P1010162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp4CvHkUXGDpyIrNsPec6FtUqOWs233VBCJnXqUcNGeHlU2lpu-ZG3TQTEYfBd5lPq0lzUipMef3zAeOhfODssb6maacG9IWEcI9v65mQ_-exlNgZpxrckYZ4NuaWCVMOR1MR8zkeglrj/s320/P1010162.JPG" width="320" /></a></div><br />
turn back on and mix on high again until the buttermilk starts to splatter the guard and the butter sticks to the whisk<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s3xTXnUL722JvNjF6ZUBtssF00TJysmTQ0x5XNToKWoBosQPLHCvyPlHvHPjYWa4ysUJuXZmbnQmxrYkjUjxM8dvi0HYrKCEbfBqm9O466PETEvtheN4MdfIAItK9FhvikcGQ3BWiak0/s1600/P1010164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9s3xTXnUL722JvNjF6ZUBtssF00TJysmTQ0x5XNToKWoBosQPLHCvyPlHvHPjYWa4ysUJuXZmbnQmxrYkjUjxM8dvi0HYrKCEbfBqm9O466PETEvtheN4MdfIAItK9FhvikcGQ3BWiak0/s320/P1010164.JPG" width="320" /></a></div>Pour off the buttermilk and save it for biscuits, pancakes, or Texas sheet cake (That's my plan for it)<br />
Switch to the paddle and add some of the ice water. make sure not to add ice though. Mix the butter and ice water to wash the residual buttermilk out. Dump the water and add more.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol8DyLgEOHnca1fTv90j9WmqDY1a68fVP-uDeWtk6ppgQfuPcH-VMC0d6If_7uMa8Wrp_S0FCf2kMa0_LgwJOmWo1F_ZSOHoalxyflMeqJFP2-B_cbd_jwrLW05FgR3-Z1uCymiSXCdsv/s1600/P1010165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhol8DyLgEOHnca1fTv90j9WmqDY1a68fVP-uDeWtk6ppgQfuPcH-VMC0d6If_7uMa8Wrp_S0FCf2kMa0_LgwJOmWo1F_ZSOHoalxyflMeqJFP2-B_cbd_jwrLW05FgR3-Z1uCymiSXCdsv/s320/P1010165.JPG" width="320" /></a></div>After washing the butter 3-4 times you will see the water is much less cloudy and all you have left is yummy butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILs4kirS8b_I9b_jhTqYl97ZGcvsdxhI11jq8vCEzWpP2JqhQ9QXRlT7RIsB8emQgl_HqnCVdkZVtjFR6gHNBUKRetogdOz8QmLKoXj15p2351-IjHswPOdrUON0m9s8fGq83ZGiS6XfH/s1600/P1010166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILs4kirS8b_I9b_jhTqYl97ZGcvsdxhI11jq8vCEzWpP2JqhQ9QXRlT7RIsB8emQgl_HqnCVdkZVtjFR6gHNBUKRetogdOz8QmLKoXj15p2351-IjHswPOdrUON0m9s8fGq83ZGiS6XfH/s320/P1010166.JPG" width="320" /></a></div>pack this in an airtight container in the fridge if you have any left from all the taste testing you will be doing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkzfaL4jpclCrW20WmovfmajS8Isv4iGoHnLjLaCVBUxWN70lk2uXRNcfkjRwIJjmR4_mvPTDobxNuAvJsxp7tPbqaMu82xWlqA6aD2EAyyO2-x9iFMiUFSiwDzbmjOn7d14irrkKBfbI/s1600/P1010168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkzfaL4jpclCrW20WmovfmajS8Isv4iGoHnLjLaCVBUxWN70lk2uXRNcfkjRwIJjmR4_mvPTDobxNuAvJsxp7tPbqaMu82xWlqA6aD2EAyyO2-x9iFMiUFSiwDzbmjOn7d14irrkKBfbI/s320/P1010168.JPG" width="320" /></a></div>I made two batches today. I hope it's enough!BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-12509461650070397672011-01-28T08:28:00.000-08:002011-01-28T08:28:56.246-08:00Shortbread Lemon Bars<div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;">As promised yesterday a use for that lemon zest! These are my favorite lemon bars because of the thick shortbread cookie like crust. They have a great zing from the zest and are quite simple to make.</span></h3><h3><span style="font-weight: normal;">Ingredients</span></h3>2 1/4 cups all-purpose flour<br />
1/2 cup confectioners' sugar<br />
1 cup butter, softened<br />
6 eggs<br />
2 1/4 cups white sugar<br />
3/4 cup lemon juice<br />
zest of one lemon</div><div class="ingredients" style="margin-top: 10px;">Powdered sugar for dusting</div><div class="ingredients" style="margin-top: 10px;"> </div><div class="ingredients" style="margin-top: 10px;"> </div><span class="plaincharacterwrap break"> Preheat oven to 350 degrees</span><br />
<br />
<span class="plaincharacterwrap break"> Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan. </span><br />
<span class="plaincharacterwrap break"> Bake 15 minutes.</span><br />
<span class="plaincharacterwrap break"> Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon zest for at least 1 minute. Pour the mixture over the baked crust. </span><br />
<span class="plaincharacterwrap break"> Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when serving otherwise it will just soak in and disappear.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfhX-b5LPLdzlJObJvGAOekItGtZsyo8MSprkBNtdKrCdss0GIja_yKn1zhvoquFvz34iH5YeU5tCkTjyl1CgpC-AbhOZucTxAXCmXtcj8lzUfOR12szRF1sOeg1F3W0HnUQIFo047SST/s1600/P1010149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfhX-b5LPLdzlJObJvGAOekItGtZsyo8MSprkBNtdKrCdss0GIja_yKn1zhvoquFvz34iH5YeU5tCkTjyl1CgpC-AbhOZucTxAXCmXtcj8lzUfOR12szRF1sOeg1F3W0HnUQIFo047SST/s320/P1010149.JPG" width="320" /></a></div><div class="ingredients" style="margin-top: 10px;"> Sadly this was the only picture I had turn out to post. I think the camera is tired of food picture! </div><div class="ingredients" style="margin-top: 10px;"> </div><div class="ingredients" style="margin-top: 10px;"> </div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-92096080586487577682011-01-28T08:15:00.000-08:002014-10-02T07:59:07.217-07:00Rootin' Tootin' Chuck RoastThis one might sound like a hot mess, but don't let the odd ingredient scare you off. What odd ingredient you ask? Root beer! The soda gives a great flavor to the meat and the gravy is out of this world. This is a slow cooker recipe and you will need eight hours on low to cook it, but all the ingredients can be mixed the night before stored in the fridge overnight, in fact I recommend it for the best flavor blending.<br />
<br />
<div class="ingredients" style="margin-top: 10px;">
<h3>
<span style="font-weight: normal;">Ingredients</span></h3>
1 14.5 ounce can crushed tomatoes</div>
<div class="ingredients" style="margin-top: 10px;">
1 cup root beer</div>
<div class="ingredients" style="margin-top: 10px;">
1 packet dry onion soup mix</div>
<div class="ingredients" style="margin-top: 10px;">
1 cup chopped onion</div>
<div class="ingredients" style="margin-top: 10px;">
3/4 cup chopped celery </div>
<div class="ingredients" style="margin-top: 10px; text-align: left;">
1 T. crushed garlic </div>
<div class="ingredients" style="margin-top: 10px;">
3 pounds chuck roast </div>
<div class="ingredients" style="margin-top: 10px;">
</div>
Mix all ingredients and pour over roast in slow cooker, cook on low eight hours. When finished remove meat and make gravy.<br />
<br />
Gravy<br />
Bring cooking juices to a boil on stove top. Mix 1/8 cup corn or potato starch with 1-2 T. cold water and pour into boiling juices while whisking. remove from heat and pour over roast or use a gravy boat. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r8v4h7Uiy2U-JOrW62vVoewFsdvUPplSFMbKZhNO-WPS6a0RX6R0qpBr8oGTr_5Wf3UUiklHOAUn_TBsY5LEYWMaAWnRw_uVF5xFA7NoQiPiI6b8A0gIVeE9Cxi3kxs3Kpqh1z7WgpgN/s1600/P1010153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r8v4h7Uiy2U-JOrW62vVoewFsdvUPplSFMbKZhNO-WPS6a0RX6R0qpBr8oGTr_5Wf3UUiklHOAUn_TBsY5LEYWMaAWnRw_uVF5xFA7NoQiPiI6b8A0gIVeE9Cxi3kxs3Kpqh1z7WgpgN/s320/P1010153.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My usual portion of meat for dinner, but I went back for more meat after the first taste!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBaZqXiEbxlSOhM5E-XNAc82nUOIjyDOF_Dvwj6aOEuJ81nq46zoyaJZxmevR2xXhHhyBoWAH32cDdZSXXkiRjJYrGnWXOKruT8jZQ3AKVSjpeohRzHMx11C-l6wZUb8fkNX7HSs3yl2h/s1600/P1010152.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBaZqXiEbxlSOhM5E-XNAc82nUOIjyDOF_Dvwj6aOEuJ81nq46zoyaJZxmevR2xXhHhyBoWAH32cDdZSXXkiRjJYrGnWXOKruT8jZQ3AKVSjpeohRzHMx11C-l6wZUb8fkNX7HSs3yl2h/s320/P1010152.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fall apart tender!</td></tr>
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The in-laws were over for dinner and they saw how much gravy was leftover and asked to take some home to use on their dinner the next day!BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-88404008662369590122011-01-26T15:00:00.000-08:002011-01-26T15:00:44.521-08:00Pineapple Chicken with Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOMLESitDWHicKB9rgJyQmgw9TGs8gGDOmhYf5679lYWbHlf5-gSyPFMgN17m1wPt_5r0X7PMaKefiadFnuaBZHXBKsRx6iHsHcMtnLn4P4TLROPXdanQvI8Akch_mkjHFJMiacdOjgJW/s1600/P1010147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVOMLESitDWHicKB9rgJyQmgw9TGs8gGDOmhYf5679lYWbHlf5-gSyPFMgN17m1wPt_5r0X7PMaKefiadFnuaBZHXBKsRx6iHsHcMtnLn4P4TLROPXdanQvI8Akch_mkjHFJMiacdOjgJW/s320/P1010147.JPG" width="320" /></a></div>Tonight I felt like playing in the kitchen and came up with this yummy chicken dinner. <br />
<br />
3 cups cooked rice<br />
2 chicken breasts<br />
1 8oz can crushed pineapple with juice<br />
2 1/2 T. lemon juice<br />
Zest of half of the lemon<br />
1/2 cup brown sugar<br />
1 t. mustard powder<br />
1/2 t. curry powder<br />
pepper to taste<br />
<br />
Preheat oven to 350. put rice into 8x8 casserole and lay chicken on top. Mix the rest of the ingredients in a bowl and pour over top of chicken. Cover with foil and bake 45-50 minutes uncovering during last 20 min.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh70uDQlE0howH79EZs-TdFfKiIupkz5c5v6iMEyhePfW59SkKPyRLHFDlbI3HMbK0zLp6JzyqcgeaznIZZgM3X2hGyLrHDn5-Hq9yXO8ipuh2y2NPslzN3Zx1U_bwQf5LWABSLH6djntO/s1600/P1010146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh70uDQlE0howH79EZs-TdFfKiIupkz5c5v6iMEyhePfW59SkKPyRLHFDlbI3HMbK0zLp6JzyqcgeaznIZZgM3X2hGyLrHDn5-Hq9yXO8ipuh2y2NPslzN3Zx1U_bwQf5LWABSLH6djntO/s320/P1010146.JPG" width="320" /></a></div>While you are zesting the lemon finish the rest of it and put it into a ziplock baggy and store it in the freezer for the next time you need it, like maybe when you are going to make some lemon bars in my next post.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-11690982140397580652011-01-22T09:37:00.000-08:002011-01-22T09:37:14.611-08:00Cheery, Oh! BarsMany of you know I have a serious love of baking and the harder the recipe the more I want to make it, but sometimes I like a quick and easy recipe that I can toss together and still get raves from the hubby. The hardest part of this recipe is unwrapping all the caramels!<br />
<div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;">Ingredients</span> </h3><h3><span style="font-size: small;"><span style="font-weight: normal;">14 ounces of caramels</span> <span style="font-weight: normal;"> </span></span></h3><h3><span style="font-size: small;"><span style="font-weight: normal;">1/4 cup water</span></span></h3>1/2 cup peanut butter</div><div class="ingredients" style="margin-top: 10px;">4 cups Cheerios cereal<br />
1 cup salted peanuts</div>1/2 cup peanut butter chips<br />
<br />
<div class="ingredients" style="margin-top: 10px;">Topping</div><div class="ingredients" style="margin-top: 10px;"></div><div class="ingredients" style="margin-top: 10px;">1/4 cup peanut butter<br />
1 cup semisweet chocolate chips</div><div class="ingredients" style="margin-top: 10px;"> 1 stick butter</div><div class="directions" style="margin-top: 10px;"><h3 style="font-weight: normal;">Directions</h3><span class="plaincharacterwrap break"> In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute; stir. Microwave 1 minutes longer or until melted. While microwaving mix cereal, peanut butter chips, and peanuts add to caramel mix and stir until coated. Spread into a buttered 9 x13 pan. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT5rB-6_QGgk-atECfVjsvxLxqi40RnwbxQjdon2Drbgq8OqZBVJdhtkvRNdTq-2BazX_rsOzc_-TfuewlGhpd03O9jzOR6ujhjwQS2yFzt03OziKnzs57Jml9zBUgD5zuXINkhY4WiOt/s1600/P1010236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMT5rB-6_QGgk-atECfVjsvxLxqi40RnwbxQjdon2Drbgq8OqZBVJdhtkvRNdTq-2BazX_rsOzc_-TfuewlGhpd03O9jzOR6ujhjwQS2yFzt03OziKnzs57Jml9zBUgD5zuXINkhY4WiOt/s320/P1010236.JPG" width="320" /></a></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span></div><div class="directions" style="margin-top: 10px;">Next<span class="plaincharacterwrap break"> microwave chocolate chips, butter and remaining peanut butter on high for 45 seconds and stir until smooth. Spread over cereal mixture. Refrigerate till firm and cut into squares. Don't plan on having them around long! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGs46e2EbGCU4Z5HE4dGyGjXRGDtVoXCKA8hTP1wnbwYDDJygxh4PiTej_5hU6b7s1vg3HyaFBRV4nu98uXI4iiPpIac203k_LKMaOKdocOg1O7_FJGaa_KkKcvaG-YhwCU7htfvMt_tm/s1600/P1010239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGs46e2EbGCU4Z5HE4dGyGjXRGDtVoXCKA8hTP1wnbwYDDJygxh4PiTej_5hU6b7s1vg3HyaFBRV4nu98uXI4iiPpIac203k_LKMaOKdocOg1O7_FJGaa_KkKcvaG-YhwCU7htfvMt_tm/s320/P1010239.JPG" width="320" /></a></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span> </div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com1tag:blogger.com,1999:blog-3241027195381017274.post-49407231752706236552011-01-16T06:50:00.000-08:002011-01-16T06:50:06.699-08:00Peasant BreadI have been meaning to share this recipe for some time now because so many people love it. It is the easiest bread to make and has an amazing flavor and texture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQKlw04MTFkYFY6a8Vmni8lmePu_u12-7zpUGPgWTzT6Fj2cY69hpiy0kbmA6Ap9lSbjyD1Bw6yzsme0IZVV_M71f2jnyffyoAWzkpH-OvcD1XgaImws2hBW_xQFLq3Zygq29bTD_F23v/s1600/155534_1768547533022_1219226423_32129254_8349883_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQKlw04MTFkYFY6a8Vmni8lmePu_u12-7zpUGPgWTzT6Fj2cY69hpiy0kbmA6Ap9lSbjyD1Bw6yzsme0IZVV_M71f2jnyffyoAWzkpH-OvcD1XgaImws2hBW_xQFLq3Zygq29bTD_F23v/s320/155534_1768547533022_1219226423_32129254_8349883_n.jpg" width="320" /></a></div><br />
I bake mine in my Grandmas stoneware, but you can make a free form long loaf, round, or bake in a regular loaf pan. Just know the free form spread a lot and will be thinner loaves.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HcTK63Vn-Eiycnj1i8TWXfHM3muj2PMcPqIowhR_MxNH8OWmZopPPuWUAvjpppq8nlyHc4hPj1NeFMfUWrrB_oL1KHWquFmuGJSa26teF71cvCLiVrvH2WIDrWhagMI98jLzARll5w9o/s1600/148605_1768548533047_1219226423_32129255_7370320_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HcTK63Vn-Eiycnj1i8TWXfHM3muj2PMcPqIowhR_MxNH8OWmZopPPuWUAvjpppq8nlyHc4hPj1NeFMfUWrrB_oL1KHWquFmuGJSa26teF71cvCLiVrvH2WIDrWhagMI98jLzARll5w9o/s320/148605_1768548533047_1219226423_32129255_7370320_n.jpg" width="320" /></a></div><br />
<div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;">Ingredients</span></h3>1 (.25 ounce) package active dry yeast<br />
2 cups warm water (110 degrees to 115 degrees), divided<br />
4 cups all-purpose flour<br />
1 teaspoon salt<br />
1 tablespoon sugar</div><div class="directions" style="margin-top: 10px;"><h3><span style="font-weight: normal;">Directions</span></h3><span class="plaincharacterwrap break"> Dissolve yeast in 1 cup warm water with a good pinch of the sugar. In a large bowl, combine flour, salt and remaining sugar. Add the yeast mixture and second cup of water; stir until combined. Cover and let rise in a warm place until doubled, about an hour. Divide dough in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. If making free form loaves </span><span class="plaincharacterwrap break">give extra dusting of flour</span><span class="plaincharacterwrap break"> and shape; bake on parchment. Let rise in a warm place until doubled, usually another hour. Bake at 350 degrees F for 45 minutes. </span>When you remove loaves give them a nice coating of butter and remove from pans when cool enough to handle the pan.</div><div class="directions" style="margin-top: 10px;"><br />
</div><div class="directions" style="margin-top: 10px;">I know i always say this and everyone doesn't have my free time, but give baking your own bread a try. It is easy and people will treat you like gold (at least until the loaf is gone). =)</div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com1tag:blogger.com,1999:blog-3241027195381017274.post-91299003252637668452011-01-12T18:44:00.000-08:002011-01-12T18:44:08.869-08:00Box MakingMy dear friend Amy came over last week and we played in paper and glue again, but this time we made clam shell boxes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mbiAkmC4ycXJUE6zjPllBXK2u2bLTyaKAWRFUSB7PjcZzGIBIAH3KJBF0w11Xekn0EdYItNX6Y4MqI_8zpDwFXYFi60CAEQyCZvchP61t1MtYA1yH6yMQiDbNhwSwRzlYKyf4KSflzBL/s1600/P1010195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mbiAkmC4ycXJUE6zjPllBXK2u2bLTyaKAWRFUSB7PjcZzGIBIAH3KJBF0w11Xekn0EdYItNX6Y4MqI_8zpDwFXYFi60CAEQyCZvchP61t1MtYA1yH6yMQiDbNhwSwRzlYKyf4KSflzBL/s320/P1010195.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXG5S5LqfjaaisaOyQy0spSR3eEon2xyFMN0KXtNtn2l1bLouoDuLFSSezTxoKgif0kZrUjs2Su1PXO7V-MpNtxObLOvhVo_D310ActZr-99MLCJBhgm8St_G7Nq8Iaal_2Aat9dZA6uV/s1600/P1010196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXG5S5LqfjaaisaOyQy0spSR3eEon2xyFMN0KXtNtn2l1bLouoDuLFSSezTxoKgif0kZrUjs2Su1PXO7V-MpNtxObLOvhVo_D310ActZr-99MLCJBhgm8St_G7Nq8Iaal_2Aat9dZA6uV/s320/P1010196.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Hand marbled paper in the center was from her collection and has inspired me to want to try my hand at making some.</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>I have made several since our class and keep improving my skill with each box. This next box was made from a wallpaper sample book we picked up for free at the local paint store. They just throw out the old books so it makes me happy I can give them a new life.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmNZpzvrduXyVtrR3sla1XAcDowI6D5wsipK8PggsryKBEuQIiEksgcPW15QC7T76Jn2DuRmdJs1gK8H_mY00hRW8_owiAIat4rWGbsjYJPFZI_J38sQcnQJqSN9lLf74HLJg-jdklKzV/s1600/P1010198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmNZpzvrduXyVtrR3sla1XAcDowI6D5wsipK8PggsryKBEuQIiEksgcPW15QC7T76Jn2DuRmdJs1gK8H_mY00hRW8_owiAIat4rWGbsjYJPFZI_J38sQcnQJqSN9lLf74HLJg-jdklKzV/s320/P1010198.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CpctMFtGUXpjgvu632AuJ8fw8zqQyNEtnyiXO-skzzYWO-tvG8AHsZ2ugwRKZW9UbnMt7wnboX7ZdSjtJLVlkm6xQg3fcKq231kmrM02iygN0yIy48IwXX4bNbth1LPbKgOPr0aYXJtT/s1600/P1010199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CpctMFtGUXpjgvu632AuJ8fw8zqQyNEtnyiXO-skzzYWO-tvG8AHsZ2ugwRKZW9UbnMt7wnboX7ZdSjtJLVlkm6xQg3fcKq231kmrM02iygN0yIy48IwXX4bNbth1LPbKgOPr0aYXJtT/s320/P1010199.JPG" width="320" /></a></div>The last is my favorite one so far because I love this paper so much. You might recognize it from one of the books I made.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIWHcN4lNa7Omu2y3uVYuQrT_rcZTYWy_yuQC8qxuPCt6X19i4arQ2WmSzKTWkffj740BF902i_ontgr7Lxgxgh50NTDyLVPfeiQheLuwnD9aJ4Bz8B7kcvS5wxhHS-9fj-UNisjgCzOX/s1600/P1010208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIWHcN4lNa7Omu2y3uVYuQrT_rcZTYWy_yuQC8qxuPCt6X19i4arQ2WmSzKTWkffj740BF902i_ontgr7Lxgxgh50NTDyLVPfeiQheLuwnD9aJ4Bz8B7kcvS5wxhHS-9fj-UNisjgCzOX/s320/P1010208.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJfbIWhH9WwgYA-RzObFUzUYbFFuLMwW8mdy_gQ0o72lXNjkxxR30mBBFEu1qhkVSI1-zJBbDgwGQ93LgMwa01ck8BG9nvNSIRZ2nWJNO4TLZgVRnQRveXZnkKrPLKS87gI97lEl5Lr_V/s1600/P1010213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJfbIWhH9WwgYA-RzObFUzUYbFFuLMwW8mdy_gQ0o72lXNjkxxR30mBBFEu1qhkVSI1-zJBbDgwGQ93LgMwa01ck8BG9nvNSIRZ2nWJNO4TLZgVRnQRveXZnkKrPLKS87gI97lEl5Lr_V/s320/P1010213.JPG" width="240" /></a></div>The interior papers are from a wonderful free to download paper toys site I stumbled across and loved. <br />
http://www.thetoymaker.com/2Toys.html<br />
<br />
I have made several more smaller boxes, but will be using them in an upcoming craft swap and wouldn't want to spoil the fun if they happen to come to my blog.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-61285350870218540882011-01-02T22:23:00.000-08:002011-01-02T22:23:18.577-08:00Pineapple Pecan Pie<div class="ingredients" style="margin-top: 10px;"> <h3 style="font-weight: normal;">It is very rare for me not experiment in the kitchen, but This recipe had me second guessing weather I should try it or not, but boy am I glad I did! It's unique combination of flavors blend well and make a delightful and refreshing pie. </h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUdfJ_3Xja4-fHbDENnwVCDHUEQJYgMUMKTcBrR_h_Lss51Xq19BTwu9Wi7zabRHr3jpW8H08JNJiJIvqNHYWNj7eezAYJLh8azthv7yS2xhkfFGiUjYHNbze8RB0mmHAMHg6tIk1DNEi/s1600/P1010192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUdfJ_3Xja4-fHbDENnwVCDHUEQJYgMUMKTcBrR_h_Lss51Xq19BTwu9Wi7zabRHr3jpW8H08JNJiJIvqNHYWNj7eezAYJLh8azthv7yS2xhkfFGiUjYHNbze8RB0mmHAMHg6tIk1DNEi/s320/P1010192.JPG" width="320" /></a></div><h3 style="font-weight: normal;">The only changes to the original recipe I made were to bake it on the center rack of my oven to prevent it from burning and keep the nuts whole for presentation.</h3><h3 style="font-weight: normal;">Ingredients</h3>1 (9 inch) unbaked pie crust<br />
1 (8 ounce) package cream cheese, softened<br />
1 egg, beaten<br />
1/2 cup white sugar<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla extract<br />
1 (8 ounce) can crushed pineapple, drained very well<br />
1 1/2 cups chopped pecans<br />
3 eggs, beaten<br />
1 cup light corn syrup<br />
1/4 cup white sugar<br />
1 teaspoon vanilla extract </div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;">Directions</span></h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 375 degrees.</span></li>
<li><span class="plaincharacterwrap break"> Blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. Gently stir in pineapple, pour into pie crust. </span></li>
<li><span class="plaincharacterwrap break"> Sprinkle pecans over cream cheese mixture. </span></li>
<li><span class="plaincharacterwrap break"> Blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. Pour over pecan layer. </span></li>
<li><span class="plaincharacterwrap break"> Place on lower rack of oven and bake for 40 to 50 minutes or until center is firm. </span></li>
</ol></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-42016574088080950722010-12-22T09:04:00.000-08:002011-01-02T22:27:40.060-08:00Specialty Cake PansI have many obsessions when it comes to collecting kitchen equipment, but only one make everyone say "Aww...that's so cute". It's my specialty cake pans. Yesterday I fed my need to own them all thanks to some very generous Birthday gift cards from two very dear friends with the doughnut and the filled cookie. I made the doughnut for last nights Yule gathering and can't wait to make the cookie this week.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYP189lwmUYg5pzPUJCrcu3fqtznzhh3ZNy0YnYim4xFtZELSLC4QBN-sfL1DE849-Aw5c0EgDJIQf9bDgTrmlfWqxNKFXT1JciooE5LDvf-2w33RPeVtXYCBXifYBiiGRhYEsIgcePQH/s1600/P1010179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYP189lwmUYg5pzPUJCrcu3fqtznzhh3ZNy0YnYim4xFtZELSLC4QBN-sfL1DE849-Aw5c0EgDJIQf9bDgTrmlfWqxNKFXT1JciooE5LDvf-2w33RPeVtXYCBXifYBiiGRhYEsIgcePQH/s320/P1010179.JPG" width="320" /></a></div>I was in a bit of a rush to decorate it so I made a powdered doughnut with sprinkles but the possibilities are endless. I think next time I will make my favorite a chocolate doughnut with glaze and nuts.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-42130664747398572162010-12-18T14:05:00.000-08:002010-12-18T14:05:55.773-08:00French Bread<div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;">I think everyone should give bread making a try sometime, it can be very simple even without that beast in the back of the cupboard the bread machine. This recipe is easy and makes a delicious loaf of bread perfect for sandwiches or dipping. I was very frazzled and tired when I made it so I didn't get any pictures of this wonderful bread last night but I promise next loaf I will take some. </span></h3><h3><span style="font-weight: normal;"></span></h3><h3><span style="font-weight: normal;">Ingredients</span></h3>1 (.25 ounce) package active dry yeast<br />
1 cup warm water (110 degrees to 115 degrees)<br />
2 tablespoons sugar<br />
2 tablespoons vegetable oil<br />
1 1/2 teaspoons salt<br />
3 cups all-purpose flour<br />
Cornmeal for dusting</div><div class="directions" style="margin-top: 10px;"> <h3 style="font-weight: normal;">Directions</h3><ol><li><span class="plaincharacterwrap break"> In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and two cups of the flour. Mix until blended. Stir in enough remaining flour to form a stiff dough. </span></li>
<li><span class="plaincharacterwrap break"> On a floured surface; knead until smooth and elastic, about six minutes. Place in a greased bowl and cover; let rise in a warm place until doubled, about an hour. Punch dough down then recover and let rise another half hour. </span></li>
<li><span class="plaincharacterwrap break">Turn dough onto a lightly floured surface. Shape into a loaf 16" long </span><span class="plaincharacterwrap break">or make three ropes to braid into a loaf</span><span class="plaincharacterwrap break">. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. </span></li>
<li><span class="plaincharacterwrap break">Fill a 9x13 pan half way with hot water and place it on the bottom rack of your oven. Make diagonal slashes about 2" apart across top of regular loaf, but not on the braid. Bake at 375 for a half hour or until golden brown. Place bread on your cooling rack right out of the oven to prevent over browning of the bottom.</span></li>
</ol></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-60867765831523161082010-12-14T12:30:00.000-08:002010-12-14T12:30:25.744-08:00MirepoixI am sure most of you know what one is, but think why bother I will just add some celery and onion to the soup and it will taste just fine. I am here to say your missing out on a whole lot of flavor and a tradition from all over the world for centuries. It couldn't be easier to add this depth of flavor your taste buds will love you for. the ratio is simple two parts onion to one part celery and carrot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC05LOwmfamYV72DBmTb5QK6f3EPGLxMjYHP_PY8ZtK_jd9cztIxcn0Dwd41GCJW-XdsRQqcsnsQ57zG-hp5F7CFOWiG1sYXX3jRiBk5TyTTjbs4sV5DYuHfNFXFI0jtE0xb8EDKi2uAX6/s1600/P1010165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC05LOwmfamYV72DBmTb5QK6f3EPGLxMjYHP_PY8ZtK_jd9cztIxcn0Dwd41GCJW-XdsRQqcsnsQ57zG-hp5F7CFOWiG1sYXX3jRiBk5TyTTjbs4sV5DYuHfNFXFI0jtE0xb8EDKi2uAX6/s320/P1010165.JPG" width="320" /></a></div>It is traditionally cooked in butter, but I prefer olive oil. Heat a few tablespoons over medium low in your pan and add the veggies and saute until onion is translucent and your done. Just a little extra step for so much extra flavor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLP3WJ51tZbQc5Ye565Li9i9-00r2uY3f5eX8swKN5xSqGY7Uaj5RuAxDn-nTYqocjiKXO2shP0NbElVNXVO6t6cxnZxB1R58tHW2j4NslDML6Dc_2zte0fNRENEcozXhgdZp8qo2tnu-l/s1600/P1010166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLP3WJ51tZbQc5Ye565Li9i9-00r2uY3f5eX8swKN5xSqGY7Uaj5RuAxDn-nTYqocjiKXO2shP0NbElVNXVO6t6cxnZxB1R58tHW2j4NslDML6Dc_2zte0fNRENEcozXhgdZp8qo2tnu-l/s320/P1010166.JPG" width="320" /></a></div>Today I am making bean soup so I tossed some crumbled bacon into the pan and then added it to the soup. You can customize your flavors very easily this way, don' t be afraid to experiment!<br />
<br />
Happy Cooking!BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-51862944458855713352010-12-11T07:18:00.000-08:002010-12-11T07:18:08.296-08:00Depression CakeDepression cake is a cake<a href="http://en.wikipedia.org/wiki/Cake" title="Cake"></a> that was made during the depression. The cake has no milk<a href="http://en.wikipedia.org/wiki/Milk" title="Milk"></a>, butter, or eggs because they were to expensive or hard to get. This cake has really come into it own now with so many people developing allergies to dairy and eggs.<br />
<br />
You will notice something weird in the ingredient list, but it is vital you use it, and that's vinegar. I promise you will not taste it at all in the cake. The vinegar is used for leavening. <br />
<br />
<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap"> 3 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 2 cups white sugar</li>
<li class="plaincharacterwrap"> 1 teaspoon salt</li>
<li class="plaincharacterwrap"> 2 teaspoons baking soda</li>
<li class="plaincharacterwrap"> 1/2 cup unsweetened cocoa powder</li>
<li class="plaincharacterwrap"> 3/4 cup vegetable oil</li>
<li class="plaincharacterwrap"> 2 tablespoons distilled white vinegar</li>
<li class="plaincharacterwrap"> 2 teaspoons vanilla extract</li>
<li class="plaincharacterwrap"> 2 cups cold water</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions </h3><span class="plaincharacterwrap break">Sift flour, sugar, salt, soda, and cocoa together in a bowl. Make three wells ( I make a happy face to offset the depressing name of the cake).</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBMvx4yH9DvXsKNmHLq66b7LSaeP7cPk7RsEP-yBAI9A07Bq0FEZn8AEcZybmW5sBT6qWCzdXh4Q0pucvWZKFyBUT7xXOlV1QcExv0Et8kUVErxdpfFruX0_ThxXyQzdzB7bVEZ9o18jc/s1600/P1010168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBMvx4yH9DvXsKNmHLq66b7LSaeP7cPk7RsEP-yBAI9A07Bq0FEZn8AEcZybmW5sBT6qWCzdXh4Q0pucvWZKFyBUT7xXOlV1QcExv0Et8kUVErxdpfFruX0_ThxXyQzdzB7bVEZ9o18jc/s320/P1010168.JPG" width="320" /></a><span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break"> </span><span class="plaincharacterwrap break">Pour oil into one well, vinegar into second, and vanilla into the third. Pour cold water over all, and stir well with fork.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1mmAxE_PgYLFTmErzEQWD9Od1rsXFNcp5dsvFveqBY5kmgzVRyx5x4MGt6qI_yKK8ZF0p55DzEe2Hv43IY5AL-IdDbNn0Prop9G850jx6etrA8d57ptQonANq0haACvqcGRpguKhd1r5/s1600/P1010169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1mmAxE_PgYLFTmErzEQWD9Od1rsXFNcp5dsvFveqBY5kmgzVRyx5x4MGt6qI_yKK8ZF0p55DzEe2Hv43IY5AL-IdDbNn0Prop9G850jx6etrA8d57ptQonANq0haACvqcGRpguKhd1r5/s320/P1010169.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break"> Grease and flour a 9x13 pan and pour in the batter. Now you have the option to add some extra richness to the cake by sprinkling 1/4 cup of chocolate chips over the top. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T2pTa2lg3KWOLwT5t5fCEJVcnASo0Zf8vJTBoGkAlhTj_dXRxZZ-AdgqqxXLlqwysCV5y5E8gkkTuUSqj67FAx6bRe4ZJ89_CGBDYKoWTaLyuC-Fwy4aemMlgH5zU_LNG0sfRrKMStMQ/s1600/P1010170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T2pTa2lg3KWOLwT5t5fCEJVcnASo0Zf8vJTBoGkAlhTj_dXRxZZ-AdgqqxXLlqwysCV5y5E8gkkTuUSqj67FAx6bRe4ZJ89_CGBDYKoWTaLyuC-Fwy4aemMlgH5zU_LNG0sfRrKMStMQ/s320/P1010170.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break"> </span><span class="plaincharacterwrap break">Bake at 350 degrees F for 35 minutes, or until tooth pick inserted comes out clean. I don't frost mine since it is <u>so moist</u> but you can sprinkle it with powder sugar or frost if you like.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfH8ekzbj9XMXqooxUHpzpDsI71Xth-h1bhqVnQ75owcunbYCGumDZoBqMHm8OoMjbv_o-J24NlDz-e5cxHtOInWZkea716gcRMAAQoybjwkF4RMusrrJl0NgJrj5RfbRNfWVRgmR_1KM/s1600/P1010171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfH8ekzbj9XMXqooxUHpzpDsI71Xth-h1bhqVnQ75owcunbYCGumDZoBqMHm8OoMjbv_o-J24NlDz-e5cxHtOInWZkea716gcRMAAQoybjwkF4RMusrrJl0NgJrj5RfbRNfWVRgmR_1KM/s320/P1010171.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="plaincharacterwrap break">The edges roll on this cake (hubby loves the edges this way so I don't fuss about it) so if you want perfect corners just flip the cake onto a platter or cake board. You can also make a layer cake if you wish just use two nine inch rounds and reduce bake time by about 10 minutes.</span></div></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-36875612581273981882010-12-09T15:17:00.000-08:002010-12-11T06:46:25.377-08:00Molten Cheese Core BurgersI love a good cheeseburger, but most of the time if you apply the cheese while the burger is cooking it all goes into the grill/pan and you don't have much gooey cheese to enjoy. Not with this burger! I give you the best cheeseburger I have ever had.<br />
<br />
The Juicy Lucy by Cooks Country TV<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjct_9nVU5MVLgEjj90qqVMAocHQf4qOPfyFtvjAnfH6jTfbO3yh-kcduJ0_aEYjE9iiI6rbFOyxvPTMJBCQqn0OWb_XInFUJdammBSU62zTQuhkacZHTqe5mxppYpoToIhjAEvVI5iabR_/s1600/juicy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjct_9nVU5MVLgEjj90qqVMAocHQf4qOPfyFtvjAnfH6jTfbO3yh-kcduJ0_aEYjE9iiI6rbFOyxvPTMJBCQqn0OWb_XInFUJdammBSU62zTQuhkacZHTqe5mxppYpoToIhjAEvVI5iabR_/s1600/juicy.jpg" /></a></div><h4 class="detailHeader">Ingredients</h4><table class="ingredientsTable"><tbody>
<tr> <td class="amount">1 1/2</td> <td class="ingredient">pounds 85 percent lean ground beef </td> </tr>
<tr> <td class="amount">1/4</td> <td class="ingredient">cup milk </td> </tr>
<tr> <td class="amount">1</td> <td class="ingredient">teaspoon garlic powder </td> </tr>
<tr> <td class="amount">2</td> <td class="ingredient">slices white bread , torn into rough pieces</td> </tr>
<tr> <td class="amount">3/4</td> <td class="ingredient">teaspoon salt </td> </tr>
<tr> <td class="amount">1/2</td> <td class="ingredient">teaspoon pepper </td> </tr>
<tr> <td class="amount">1</td> <td class="ingredient">slice deli american cheese<a href="http://www.cookscountrytv.com/tastetests/overview.asp?docid=10092"></a> (1/2-inch-thick), cut into quarters</td> </tr>
</tbody></table><h4 class="detailHeader">Instructions</h4><ol class="recipe_instructions"><li>1. Using fork, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined. </li>
<li>2. Divide meat mixture into 4 equal portions then divide those in half. Following related photos, mold each portion of meat around 1 piece of cheese and them cover that with the other half of the meat mix and flatten.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXNJcIA0zUoqez5r_Rq7gryFyFjs8PSuE8t3JXcvke3Q-Nf3x2Xo9FlPFimV13PivjF5nm5yUrGGaVaO4-6qYp4jul9dt3h17It-AvZaj17gzHe-LVKj0EdgN6FvfPzjsjSePZVzcF6aA/s1600/document_stepbystep_AS07_STP_QT_JuicyLucy_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXNJcIA0zUoqez5r_Rq7gryFyFjs8PSuE8t3JXcvke3Q-Nf3x2Xo9FlPFimV13PivjF5nm5yUrGGaVaO4-6qYp4jul9dt3h17It-AvZaj17gzHe-LVKj0EdgN6FvfPzjsjSePZVzcF6aA/s640/document_stepbystep_AS07_STP_QT_JuicyLucy_007.jpg" width="640" /></a></div><br />
Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours. </li>
<li>3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve. </li>
<li><b>STOVE TOP JUICY LUCY BURGERS</b><br />
Prepare Grilled Juicy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.<br />
</li>
</ol>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com1tag:blogger.com,1999:blog-3241027195381017274.post-51899616929777630532010-12-06T12:07:00.000-08:002010-12-06T12:40:01.499-08:00Coptic Stitch BooksToday is the Birthday of a special friend who like me enjoys cooking, crafting, and Halloween so I made her two coptic stitched cookbooks. One of them is just for her Halloween recipes and the other is for everyday.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTvIQKEOXVIRgh4JwAwO7TDjaVWh54a0q-CQFEEDxufYvvOB5hmpAjKhtfmrs-7xGT0_WhilJuFU621aENhcH9KhPwf4YMsY1wHmQQK_UIPYD59jLkTRo19VW9XzSwhD-XBjj9vIgKLs9/s1600/P1010143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTvIQKEOXVIRgh4JwAwO7TDjaVWh54a0q-CQFEEDxufYvvOB5hmpAjKhtfmrs-7xGT0_WhilJuFU621aENhcH9KhPwf4YMsY1wHmQQK_UIPYD59jLkTRo19VW9XzSwhD-XBjj9vIgKLs9/s320/P1010143.JPG" width="320" /></a></div>What makes the coptic stitch so nice for cookbooks is the ability to open them flat for writing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwS5-yaNUeFawKnd8_tG5lB2aHNG372m10hKyOmAiYKrpL5yUR1AZ4_rIUmlChM4wMMdoZw7zreCjknUjcOnmTqy_AkKOsZ7nvkQp-dZFAcqCYUSDSmPd-p-zv8DcuvYNPOemLJ72CQsO/s1600/P1010145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwS5-yaNUeFawKnd8_tG5lB2aHNG372m10hKyOmAiYKrpL5yUR1AZ4_rIUmlChM4wMMdoZw7zreCjknUjcOnmTqy_AkKOsZ7nvkQp-dZFAcqCYUSDSmPd-p-zv8DcuvYNPOemLJ72CQsO/s320/P1010145.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIY2Eq1JvHBZL_eQloFyRY-GsRaBKvt3rvRAqlEekqapy7EhI84wHrc_S-xQe3L1oJU8nIhXiinCdKHAXjC2HeT3NKycS12VPnTenSei9wUPLTVQxJUS6jiPpxFlIScCPShARHafSzjAC/s1600/P1010144+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIY2Eq1JvHBZL_eQloFyRY-GsRaBKvt3rvRAqlEekqapy7EhI84wHrc_S-xQe3L1oJU8nIhXiinCdKHAXjC2HeT3NKycS12VPnTenSei9wUPLTVQxJUS6jiPpxFlIScCPShARHafSzjAC/s320/P1010144+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't the inside paper of the everyday cookbook just the cutest!</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>I tried to get a closeup of the stitch itself but the lighting was a bit off. These are the two others I have made so far.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihewmeVgW1zydoZJbJTtRaw8OG4F7yHgkYY0oroSQliVh9-AAdrKWuvbfLBL0YxWRPZJoYPWO20iExUukD-vhQrx8nfOdwCbt18SW0vlh-snxPm9an8XiySsf2Rnl2iVv8U2uGn6IwfyuO/s1600/P1010159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihewmeVgW1zydoZJbJTtRaw8OG4F7yHgkYY0oroSQliVh9-AAdrKWuvbfLBL0YxWRPZJoYPWO20iExUukD-vhQrx8nfOdwCbt18SW0vlh-snxPm9an8XiySsf2Rnl2iVv8U2uGn6IwfyuO/s320/P1010159.JPG" width="320" /></a></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-33637373769556330462010-12-06T11:49:00.000-08:002010-12-06T12:49:40.412-08:00Enchilada SauceThis sauce might not be authentic, but it beats the heck out of the canned stuff in our local grocery.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKOXlTouLe-8I6eYpBgkWFKXLqvz1At2cuzOtWQ4jbEQkDQrBs492O5pbsV_EL3TUGVHxfH3RaAtsO-8Fxhb0N2YcgQ6ND0mHrt5OWc0nkslvBW4tT23FUESNeNDlS2WJjK_Tf63DJ-Bl/s1600/P1010150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKOXlTouLe-8I6eYpBgkWFKXLqvz1At2cuzOtWQ4jbEQkDQrBs492O5pbsV_EL3TUGVHxfH3RaAtsO-8Fxhb0N2YcgQ6ND0mHrt5OWc0nkslvBW4tT23FUESNeNDlS2WJjK_Tf63DJ-Bl/s320/P1010150.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
<br />
3 cups chicken broth<br />
4 Tbs. Chile Powder<br />
1 tsp. ground cumin<br />
2 tsp. garlic powder<br />
3/4 tsp. salt<br />
1 pinch ground cinnamon <br />
a little less than 1/2 tsp. sugar<br />
3 Tablespoons plus 1/4 tsp. white flour<br />
3 Tablespoons vegetable oil<br />
1 small can tomato paste<br />
1 hershy kiss, mini bar or some chocolate chips of the same volume<br />
<br />
<br />
Directions:<br />
First make a roux. In a 2 quart sauce pan add the oil over medium high heat.<br />
When the oil is hot, lower the heat to low and add the flour.<br />
Mix with a wire whisk for about 1 to 2 minutes stirring constantly.<br />
You want to see a little bubble going on. Then add the chile powder<br />
and whisk in till fully mixed.<br />
<br />
Slowly pour in the 3 cups chicken broth.<br />
Turn the heat up to medium again and stir till fully mixed.<br />
<br />
Add the tomato paste, cumin, garlic powder, salt, cinnamon and sugar<br />
(the sugar is a little secret to eliminate any bitter taste from the chile powder).<br />
Bring to a boil as you continue to stir.<br />
<br />
reduce heat and add the chocolate, stir and cook for 3 to 5 minutes.<br />
<br />
Now make your favorite enchilada filling, mine is chicken and cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzExNhQD5V1bZMM6XJmjdG3h24BXzw0HxB8b2nqAKfJHFKdu17TTglI34KJ0KXPRfWkSjEYyk3tP6apwVd-CykJvpTferti1mEs2nqSvPNYn3mqqNTgXVnCCZ6bkVaxCtqJNKZVj-BWcx4/s1600/P1010151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzExNhQD5V1bZMM6XJmjdG3h24BXzw0HxB8b2nqAKfJHFKdu17TTglI34KJ0KXPRfWkSjEYyk3tP6apwVd-CykJvpTferti1mEs2nqSvPNYn3mqqNTgXVnCCZ6bkVaxCtqJNKZVj-BWcx4/s320/P1010151.JPG" width="320" /></a></div>1 cup salsa, 1 brick cream cheese, 2 chicken breasts cooked and shredded and about 1 cup pepper jack cheese shredded. combine in saucepan over low heat until cheese is melted.<br />
<br />
<br />
<br />
coat the bottom of the casserole dish with some of your enchilada sauce. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5-zKOwcAINqxAoBgDqlnsBS1B2rMLrT7csWGmbFc7ssqCtLcAV47xm4BAEpxS0URRGBd9u2aFkWpCGKl5gUv18uo3fwWF7vDJGMWOctvn0aLmVcIa7-o7tkIk5TDtwXWxI35wsJzBU5u/s1600/P1010153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5-zKOwcAINqxAoBgDqlnsBS1B2rMLrT7csWGmbFc7ssqCtLcAV47xm4BAEpxS0URRGBd9u2aFkWpCGKl5gUv18uo3fwWF7vDJGMWOctvn0aLmVcIa7-o7tkIk5TDtwXWxI35wsJzBU5u/s320/P1010153.JPG" width="320" /></a></div>Roll the tortillas with the filling and lay them in the sauce<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkOPhBHKm2yCByeFkS37oX8kHV6lMFfHBno9nGRa9r3gSTK6bahujVZ73EUXoFi2BDXSaFM1zyXNUuNLeQNgcFlKxDgl36QGu-GzzZjcrNP5_hmIFDZBGNtqt7mtd2fTuY5UyJRiWQzcS/s1600/P1010154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkOPhBHKm2yCByeFkS37oX8kHV6lMFfHBno9nGRa9r3gSTK6bahujVZ73EUXoFi2BDXSaFM1zyXNUuNLeQNgcFlKxDgl36QGu-GzzZjcrNP5_hmIFDZBGNtqt7mtd2fTuY5UyJRiWQzcS/s320/P1010154.JPG" width="320" /></a></div>Then cover the entire dish with the rest of the sauce and shredded cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtpya8tU67XB3DJKVduGcj_Ou42J7eFz97DSFmTtaPIJZkd6bTyPjlp5pI8QDes2C9xWk7DWLw3Fo5kt_PEf_g407Lv9Yqz-HwJZW9cdFzpMZYYvGpVDFpdbQCbZz65SX2rXpmVYzRKo6/s1600/P1010155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtpya8tU67XB3DJKVduGcj_Ou42J7eFz97DSFmTtaPIJZkd6bTyPjlp5pI8QDes2C9xWk7DWLw3Fo5kt_PEf_g407Lv9Yqz-HwJZW9cdFzpMZYYvGpVDFpdbQCbZz65SX2rXpmVYzRKo6/s320/P1010155.JPG" width="320" /></a></div>Bake 350 for abut 30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mtVJI8peNuKZtcOHmC-2paWGez7rMDeB8Ne5gsYMuMYEkMGT509vSF55Sf4v9qLZRhWIXa-YjwkgXmeM2rAJzYrhzpsBeqOHheaBJPzrR8aKxwHJFWGUBXAbVGDfQa2HSTxuJcMGGnzf/s1600/P1010156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mtVJI8peNuKZtcOHmC-2paWGez7rMDeB8Ne5gsYMuMYEkMGT509vSF55Sf4v9qLZRhWIXa-YjwkgXmeM2rAJzYrhzpsBeqOHheaBJPzrR8aKxwHJFWGUBXAbVGDfQa2HSTxuJcMGGnzf/s320/P1010156.JPG" width="320" /></a></div><span class="plaincharacterwrap break">Garnish with your favorite toppings such as lettuce, tomatoes, or sour cream. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzwb8tKO3MdlXkAfPEnod80aPyuri1yYcRFHrcy69vZOcY8nAJjLqEj4Qqen6vZEJRR8qTOvUNKvhii90EtX2uMSQO4uJxKnuod9YUPM7VXIDfKHAVcsw1wZNJ6WsXevrT-owo-__drf8/s1600/P1010160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzwb8tKO3MdlXkAfPEnod80aPyuri1yYcRFHrcy69vZOcY8nAJjLqEj4Qqen6vZEJRR8qTOvUNKvhii90EtX2uMSQO4uJxKnuod9YUPM7VXIDfKHAVcsw1wZNJ6WsXevrT-owo-__drf8/s320/P1010160.JPG" width="320" /></a></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-80350130585324023012010-12-04T22:16:00.000-08:002010-12-04T22:16:27.930-08:00My little libraryI have always wanted a library in my home. I don't have that option so I have decided to put my book making skills to the test. I present to you some of the first of my miniature books.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5b222mi66EXrMU1PrcZOfZ4UOBzX_U4QdeeSSzVGU2V-5YYBPFKf-9eumjunbfqMoUgXzp9q171UD8JUiX8_uodjSVttu7RPa6zTqcaIUhb3I-I0_0tq-CWH6daLCSnXf5Y4y5CTqWcBP/s1600/P1010140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5b222mi66EXrMU1PrcZOfZ4UOBzX_U4QdeeSSzVGU2V-5YYBPFKf-9eumjunbfqMoUgXzp9q171UD8JUiX8_uodjSVttu7RPa6zTqcaIUhb3I-I0_0tq-CWH6daLCSnXf5Y4y5CTqWcBP/s320/P1010140.JPG" width="320" /></a></div>They are all fully functional and just like their larger counterparts the hardcovers are sewn together and the paper backs are glued. The hardcovers are about an inch tall.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6DNv3UQSX5SPYYGqIKSoTLxUBdcUn7Fv_KsHP0ifsSU8G7yi1NlPZRAUhHEOn5dBoNrFWVPQawhBuvMGU1Kv26Ao31wv9WtdDdn5miTGK10eSKDCycSBwBVO9xR6ob7VgrIIm8Pvmugt/s1600/P1010144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6DNv3UQSX5SPYYGqIKSoTLxUBdcUn7Fv_KsHP0ifsSU8G7yi1NlPZRAUhHEOn5dBoNrFWVPQawhBuvMGU1Kv26Ao31wv9WtdDdn5miTGK10eSKDCycSBwBVO9xR6ob7VgrIIm8Pvmugt/s320/P1010144.JPG" width="320" /></a></div>I have finished ten books so far, including two paperbacks, seven hardcovers, and one stab bound which was quite a task.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH_dIogZCP5CGhwdNgc6o8aLFwA80MYMkZLZyKYh3Zn-ynGHjWRzMp8eeIZDK8z9C7-ygtfMZhlIOJpUQu-H4b6SU2O2xroP-GAfx0kzwTmkx-hzJSs0NypYvz_V3c3Vab6JjLuY_9cgb/s1600/P1010147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH_dIogZCP5CGhwdNgc6o8aLFwA80MYMkZLZyKYh3Zn-ynGHjWRzMp8eeIZDK8z9C7-ygtfMZhlIOJpUQu-H4b6SU2O2xroP-GAfx0kzwTmkx-hzJSs0NypYvz_V3c3Vab6JjLuY_9cgb/s320/P1010147.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHvATkc23hcHL9Gz9CLLsi-vX8vFYoT3kePtHa_1UWnGFbivwNVjNxhUN3BhoqkvBCNHlcqzGZV5HPP1ZttWXm69GNVp9EhroNwHbWWKlkeDjhb4alU6cydthdQH0-41TszvyziwO7vgR/s1600/P1010149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHvATkc23hcHL9Gz9CLLsi-vX8vFYoT3kePtHa_1UWnGFbivwNVjNxhUN3BhoqkvBCNHlcqzGZV5HPP1ZttWXm69GNVp9EhroNwHbWWKlkeDjhb4alU6cydthdQH0-41TszvyziwO7vgR/s320/P1010149.JPG" width="320" /></a></div>The largest book on the left(currently just the cover) is going to be a replica of a dictionary my parents have that I grew up using. I am not sure how I am going to do the gold leaf lettering on it but I'm sure some inspiration will come to me.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneMlwoGAnT4yHMgGwGrghtFI6lD18-uQaljWNkrTxpyg-UJTdIWVZUjUi3TgULG6aPJLDy4oCeTrSmlMqQKNk400zVjxA82ZwXFZ6MtqP3I8_8ycWY4drxCcFY1J2E_Hupax1Kgb0scEV/s1600/P1010148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneMlwoGAnT4yHMgGwGrghtFI6lD18-uQaljWNkrTxpyg-UJTdIWVZUjUi3TgULG6aPJLDy4oCeTrSmlMqQKNk400zVjxA82ZwXFZ6MtqP3I8_8ycWY4drxCcFY1J2E_Hupax1Kgb0scEV/s320/P1010148.JPG" width="320" /></a></div>Looks like my next venture will be into making book shelves to hold them all!BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-67561954170107873082010-11-26T10:29:00.000-08:002010-11-26T10:29:42.245-08:00Liquid GoldI love Thanksgiving for two reasons, family and turkey stock! To those of you who just throw away those bones and skin scraps you are missing out on one delectable treat, it is so easy to make and is so very versatile. I use stock when I make soups, rice, gravy, stuffing, or anything savory that calls for the addition of water. Yes you can go to the store and buy it in a can or box, but your also buying preservatives and a whole lot of sodium. My ingredients are simple turkey scraps, water, peppercorns, dried parsley, onion, celery, and carrots. I put everything in my largest pot, cover it, and set the burner to low overnight and I wake up to this.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcnY8qtVwTtTicy_XIoKko_b1BTSLY6SNFPioebxZO77_AnfZ7MI6mQ7PZVFQC3w4rAuoNiwX7DEGAFkv5GMwjUqdKao6ohBLJxoZTolqvUjNewyIqYToHWjCfS0AeMu4QyC_7RY9bef4/s1600/P1010137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcnY8qtVwTtTicy_XIoKko_b1BTSLY6SNFPioebxZO77_AnfZ7MI6mQ7PZVFQC3w4rAuoNiwX7DEGAFkv5GMwjUqdKao6ohBLJxoZTolqvUjNewyIqYToHWjCfS0AeMu4QyC_7RY9bef4/s320/P1010137.JPG" width="320" /></a></div>Not really, I have to strain out this first...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN82miDqEx97aCtsT1-HiCJUNfpSNbhqeZf2LNmqueTBXt6B4cEd4FQwkm1z_sPNH5bEF7Dxf6gv6N_EJp5Kwg5NVmvifIyimr0tFgODeEcbWTkoBSKcFgUrk2hBkoDAcmLs-ROq6v3vy/s1600/P1010136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN82miDqEx97aCtsT1-HiCJUNfpSNbhqeZf2LNmqueTBXt6B4cEd4FQwkm1z_sPNH5bEF7Dxf6gv6N_EJp5Kwg5NVmvifIyimr0tFgODeEcbWTkoBSKcFgUrk2hBkoDAcmLs-ROq6v3vy/s320/P1010136.JPG" width="320" /></a></div>Can we talk about that leg bone for a minute...I wonder if my Doctor could use that to fix my knee, its certainly big enough!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8EF9Rlo31MBhPfIU8bY_I-fPaSYAXJEurbCWY_ddKJjiy2pxCTQutT0TUIiNfsGJuEkHOWEK4HgHAMmVdjwsabtegkbdB4eY0UYsZtIWE-n-_Gx5lMr6Dtn3k2GUnixf5vnOKvC0z8NH/s1600/P1010135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8EF9Rlo31MBhPfIU8bY_I-fPaSYAXJEurbCWY_ddKJjiy2pxCTQutT0TUIiNfsGJuEkHOWEK4HgHAMmVdjwsabtegkbdB4eY0UYsZtIWE-n-_Gx5lMr6Dtn3k2GUnixf5vnOKvC0z8NH/s320/P1010135.JPG" width="320" /></a></div>I pour off one container to put into the freezer and the rest makes soup for the day.<br />
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I hope you will try making stock this Thanksgiving. I promise you wont be sorry.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-89275394865771368422010-11-12T10:48:00.000-08:002010-11-12T10:48:21.864-08:00The little birdy told me...to make him a book and I am quite pleased with how it turned out.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXG5lWBPmOYl1cGfSwgyXggOo-nLg7L43ab5FnVzmJh5oDDQ81ZCfK-GuxQkffUdsp3vx_OXAcqCTHVj11gJQcL6FnyaV4pPfMWoeBz2MU3edBxBIiz5BYNFQyDrneoxsbPtHSKvxq5YP/s1600/P1010088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXG5lWBPmOYl1cGfSwgyXggOo-nLg7L43ab5FnVzmJh5oDDQ81ZCfK-GuxQkffUdsp3vx_OXAcqCTHVj11gJQcL6FnyaV4pPfMWoeBz2MU3edBxBIiz5BYNFQyDrneoxsbPtHSKvxq5YP/s320/P1010088.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I thought the binding was a bit tight but it is working beautifully now that it is all dry. My only regret is I don't know how to sew an end tab to protect the spine, all in good time though.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65KqdpSJqqiwuxKd8aL3-HLdQp1mnZQsF9na1xXZg1w4eJKUza7YuBJiy3M0oDGc65uWd29xqEdgMozPPat5RImDvYoabHz_x6EvhWzPU1vGMLHEOGrxqSLCmVZK5aNettqL745xFdXaE/s1600/P1010089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65KqdpSJqqiwuxKd8aL3-HLdQp1mnZQsF9na1xXZg1w4eJKUza7YuBJiy3M0oDGc65uWd29xqEdgMozPPat5RImDvYoabHz_x6EvhWzPU1vGMLHEOGrxqSLCmVZK5aNettqL745xFdXaE/s320/P1010089.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Next we have a Japanese stab bound book. I love the floral print with the masculine stripes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdl9tJ1Jt756_x7iVpJqpMbuGMwdNMsCm6SCuO_8_hnhMTV3YGH4WAYg6INgcMaWxFwT7uoFDs-t_tyqas2EkiJ0CCuv0gZ8_a5tG37yckS_ma3QwQudRskK2qZfkHeRSmIuBAIgKgf18V/s1600/P1010092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdl9tJ1Jt756_x7iVpJqpMbuGMwdNMsCm6SCuO_8_hnhMTV3YGH4WAYg6INgcMaWxFwT7uoFDs-t_tyqas2EkiJ0CCuv0gZ8_a5tG37yckS_ma3QwQudRskK2qZfkHeRSmIuBAIgKgf18V/s320/P1010092.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> Close up of the stitching</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPReEKsRFGcQOrtqbVJUVUSzBD7nWy5ESNsmpHAzaqpDIzkZg63VVzM2swa_dxNnsyOHYzHBmnAOKKKbgTH22eAXr0EnyFO74_g2ztisTkul_Yp7XKp2AD5lQ5VNOenYqDPoXcgRuitdd-/s1600/P1010094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPReEKsRFGcQOrtqbVJUVUSzBD7nWy5ESNsmpHAzaqpDIzkZg63VVzM2swa_dxNnsyOHYzHBmnAOKKKbgTH22eAXr0EnyFO74_g2ztisTkul_Yp7XKp2AD5lQ5VNOenYqDPoXcgRuitdd-/s320/P1010094.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Inside cover</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSoTOa_lvLQZSK2P03KvrgtrnoR6SPSxi_z4t5E2wGI7DXVbKMjudJfKiZJe65VLN34bCYVAauSU7vsDGByN9gwXdv1E5c05UxpjIp7bu7ZullGecUhfWoDfkBxdvXGBN5b0Y61vlQSEW/s1600/P1010093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSoTOa_lvLQZSK2P03KvrgtrnoR6SPSxi_z4t5E2wGI7DXVbKMjudJfKiZJe65VLN34bCYVAauSU7vsDGByN9gwXdv1E5c05UxpjIp7bu7ZullGecUhfWoDfkBxdvXGBN5b0Y61vlQSEW/s320/P1010093.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This next one is two kinds of binding combined. I used an accordion folded spine with the stab binding method. Probably not the first person to do this, but I thought it was unique and appealing. </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ8dLxaA-iMzPICFZvwjdFokZwWl8D2igWuTa4kRJ96ZS7HUFpzBohMMOlwRdMthELOdEPs86PGfqeK995txN55UK5GyUFW-dQBEVXzcoa7mgPb7RybX6ByCrYkq7yvyXZ-p92ZQogW7m/s1600/P1010095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ8dLxaA-iMzPICFZvwjdFokZwWl8D2igWuTa4kRJ96ZS7HUFpzBohMMOlwRdMthELOdEPs86PGfqeK995txN55UK5GyUFW-dQBEVXzcoa7mgPb7RybX6ByCrYkq7yvyXZ-p92ZQogW7m/s320/P1010095.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Close up of the basket weave paper and stitching </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjh0WJrDbsyJbM6nDV6EfmgqtjIdoY3aeD33cwfQFTIh2NOdWwpgdfY-vBPL3Ti2SbEOg0PB2Oy5H23ij2yiLtxbB9kaubURYv8xWdOr790x3WciiCaQ_iFUmQHAr9aNeO-9AK7qvx9f_u/s1600/P1010096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjh0WJrDbsyJbM6nDV6EfmgqtjIdoY3aeD33cwfQFTIh2NOdWwpgdfY-vBPL3Ti2SbEOg0PB2Oy5H23ij2yiLtxbB9kaubURYv8xWdOr790x3WciiCaQ_iFUmQHAr9aNeO-9AK7qvx9f_u/s320/P1010096.JPG" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;">This have been a very enjoyable learning experience and a huge Thank You to my friend Amy for her skillful lessons.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxKbkArIOBb8jie5Yd1s8iWAnNjHLeifO8tofvaz_Kj95W2iJ2TmC-7IV-jus17UDSNUqa-3dQNG8PeaUxUGWalU3N3ocqftiEPXZyQsiiTuz44-DLi8Nt5-BzxZ6fr04-o8ggTFYv4TN/s1600/P1010097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxKbkArIOBb8jie5Yd1s8iWAnNjHLeifO8tofvaz_Kj95W2iJ2TmC-7IV-jus17UDSNUqa-3dQNG8PeaUxUGWalU3N3ocqftiEPXZyQsiiTuz44-DLi8Nt5-BzxZ6fr04-o8ggTFYv4TN/s320/P1010097.JPG" width="320" /></a></div>I'm very excited because I think I might have gotten hubby interested in making a book with me so we shall see if it happens.<br />
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</div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-3859510148236745782010-11-03T12:32:00.000-07:002010-11-03T12:32:02.970-07:00Book Page Wreath<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgQNWIYFfZ3-9G0OCKeIFQb_HgPnkm5CaD4Twb1xyESS_Naz-nzzdroM-qH4-VdZYL4vXHWn0AK5h5GWYFuoVikUFAET-ve8r5QWfbz5l4FyKUqgtRWNWULpjRWUI1JQZj-GL3OPLGU7B/s1600/P1010033+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgQNWIYFfZ3-9G0OCKeIFQb_HgPnkm5CaD4Twb1xyESS_Naz-nzzdroM-qH4-VdZYL4vXHWn0AK5h5GWYFuoVikUFAET-ve8r5QWfbz5l4FyKUqgtRWNWULpjRWUI1JQZj-GL3OPLGU7B/s320/P1010033+%282%29.JPG" width="320" /></a></div>We decided to take the mantle off the kitchen fireplace for a spell and just hang wreaths, that being said we also didn't want something you can buy just anywhere. My quest was to find something different I could make and low cost so when I tired of it I didn't feel guilty. This wreath filled the bill perfectly. The only purchase was a twenty-five cent trashy novel from the Good Will store and when we are bored it will make a nice fire starter.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-87978731743040818832010-11-01T18:55:00.000-07:002010-11-01T18:55:36.631-07:00Banana upsidown cakeThis cake is my new favorite way to use those browning bananas nobody will eat. <br />
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Banana upsidown cake.<br />
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Ingredients<br />
6 tablespoons butter, melted<br />
3/4 cup brown sugar <br />
3/4 cup chopped pecans<br />
4 bananas,2 sliced 2 pureed <br />
1 (18.25 ounce) package butter recipe cake mix<br />
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Directions<br />
1.Preheat oven to 350 degrees F. Grease and flour Tube pan. Combine butter and brown sugar, pour in to bottom of pan. Sprinkle pecans evenly over brown sugar mixture, arrange banana slices over that. <br />
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2.Prepare cake mix according to package instructions and add 2 pureed bananas.<br />
3.Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15-20 minutes. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pan, replacing caramel mixture that sticks to pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvSDYiyP5dGxLPTIDioLa3vbP_bBbWU5JiLQEPxTG-hYnTG3pBYJBbf25B10Lfavm7n9MQs_DmdZJnYKkfJjHFimzjJat8vDaJTsTU3AA9alTIaGw1sdIrL-V-QX_Eg28Zld7x8uRLmFx/s1600/P1010030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvSDYiyP5dGxLPTIDioLa3vbP_bBbWU5JiLQEPxTG-hYnTG3pBYJBbf25B10Lfavm7n9MQs_DmdZJnYKkfJjHFimzjJat8vDaJTsTU3AA9alTIaGw1sdIrL-V-QX_Eg28Zld7x8uRLmFx/s320/P1010030.JPG" width="320" /></a></div> I am not a fan of boxed cake mixes, but the butter recipe is a good cake on its own and then when you add the banana it changes it drastically.BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0tag:blogger.com,1999:blog-3241027195381017274.post-25594941960922712512010-10-28T18:54:00.000-07:002010-10-29T18:31:05.028-07:00Bookbinding ClassToday a dear friend came to my house to teach my sister, cousin, and I some bookbinding techniques. We had a great time and learned a lot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdHvOUJN1hyphenhyphenDZ1csKC5NmKLCbVVpDyQniQglO7xWwUCzNQ3HRxRKVX1dKN6z7H4o-vCNZwUf7Lib8ac8xtOfbmHIuNKmjDAtvPYI0Ji2cYOYMmOGClW2lHj48QmJCsDR2oST6acOj1gO7/s1600/P1010019+%285%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdHvOUJN1hyphenhyphenDZ1csKC5NmKLCbVVpDyQniQglO7xWwUCzNQ3HRxRKVX1dKN6z7H4o-vCNZwUf7Lib8ac8xtOfbmHIuNKmjDAtvPYI0Ji2cYOYMmOGClW2lHj48QmJCsDR2oST6acOj1gO7/s320/P1010019+%285%29.JPG" width="320" /></a></div>This one is an accordion style cut from a single sheet of paper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnxAcoQZO-d8AbW3-D5AVmzN7QXDAn6zxGxLnAbWQJujsoGN6oGM2ActSsaLtKfDkAL5RX5uqd811FVrMGTCj8gCleWhyQx15o7DTB0zH6nbRWsSDeJ73r2eZHexXO8phUYOZS9sdG3h0/s1600/P1010020+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnxAcoQZO-d8AbW3-D5AVmzN7QXDAn6zxGxLnAbWQJujsoGN6oGM2ActSsaLtKfDkAL5RX5uqd811FVrMGTCj8gCleWhyQx15o7DTB0zH6nbRWsSDeJ73r2eZHexXO8phUYOZS9sdG3h0/s320/P1010020+%284%29.JPG" width="320" /></a></div>Dragon book.<br />
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This was our first book using the stitching of pages. <br />
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Next we made a stitched book with a no glue cover. I wish the picture did it justice.<br />
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Lastly she taught us the Japanese stab book sewing method. This one is my favorite. <br />
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I hope everyone had as much fun as I did today and will join us when we have our next book adventure.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF6VJZfAcTEpgVM3Xc0VKwz0H250tTldGWtUfW2AplzoRKs82NYwo2f_MwcimfA3gwdlIvkpjGqpQvmQ6m16iocAniUlNV0YHlEUxsQdcN4Quv_U6OCkG7HxPhTwXRbLEf9GYBTKolg05/s1600/P1010025+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIF6VJZfAcTEpgVM3Xc0VKwz0H250tTldGWtUfW2AplzoRKs82NYwo2f_MwcimfA3gwdlIvkpjGqpQvmQ6m16iocAniUlNV0YHlEUxsQdcN4Quv_U6OCkG7HxPhTwXRbLEf9GYBTKolg05/s320/P1010025+%282%29.JPG" width="320" /></a></div>BennuBirdhttp://www.blogger.com/profile/17367864200049977897noreply@blogger.com0