Wednesday, February 3, 2016

Dating ( a quilt flimsy)

I thought this fabric was from the 1960's.

Now I am reasonably sure. Although Mom's 1967 photo at the beach is black/white, you can see that her homemade blouse is made from the same fabric as my disappearing nine-patch square.

Date of quilt flimsy must be late 1960's. That is why when we found it last summer that Mom could not remember piecing those patches. One half of a century old UFO ( unfinished object) just folded up in a plastic bag!

Just Crossed Great Britain! Now On to Cuba!

Not on vacation yet! But I did meet another walking goal today! 


Now on to Cuba! 

Actually, it is more like Croatia. More on that later. 

First, I've got work to do in the flowerbeds.

Saturday, January 30, 2016

We Have Spring Today

We have Spring today. 

I stripped out the old tomato plants in the raised veggie beds that were still producing at Christmas. 

Hub trimmed back our fig trees that were sagging too low to the ground and disturbing the lawn guy (aka Hub). 

He cut back the hummingbird bushes so that I can get to the weeds in the front flower bed. 

And we found a three foot long dead snake entangled in our grape net in the barn.

Then the wind picked up! Hate it when my hat blows off my head! But almost four hours in the yard is enough for today. 

I have lots of tomorrows!

Saturday, January 16, 2016

My Quilt Blog

My new hobby blog is called Quilts Made from Scratch http://quiltsmadefromscratch.blogspot.com/2016/01/quilt-top-gone-wrong.html
Original nine patch.

Disappearing nine patch.

Another version of disappearing nine patch.

just started a new blog (Quilts Made from Scratch) for my quilting hobby. In case you might want to follow along my quilting journey, check it out.

Monday, January 11, 2016

Goodbye, David Jones/David Bowie

I know this video is completely out of character for me, but it wasn't for legend David Bowie.

Goodbye, David Jones/ David Bowie. 
Rest in Peace.

Sunday, January 10, 2016

CREAMY SPINACH/KALE AND CHEESE ENCHILADAS--EASY AND VEGETARIAN

Sunday dinner was served ( and eaten).

CREAMY SPINACH/KALE AND CHEESE ENCHILADAS


Love these easy and cheesy vegetarian enchiladas! They freeze well too!

yield: serves 4
prep time: 20 MINUTES
 
cook time: 25 MINUTES
 
total time: 45 MINUTES

INGREDIENTS:

1 tablespoon olive oil
1 small yellow or white onion, diced
2 cloves garlic, minced
10 cups fresh spinach leaves and chopped kale
1 tablespoon fresh lime or lemon juice
1/3 cup chopped cilantro (had none!)
1 can (4.5 ounces) Old El Paso chopped green chiles
1/2 teaspoon ground cumin or cumin seed
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste ( only added a pinch of salt)
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce ( I had only1 can red)
8 Old El Paso Flour Tortillas (taco size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Toppings:
Sour cream
Green onions, chopped
Fresh cilantro, chopped (had none)
Diced avocado (had none)

DIRECTIONS:

1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves ( I added about 2 cups of chopped curly kale) and cook until they are wilted and shrinks down. Stir in the lemon juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. ( I didn't have enough sauce, so I used red salsa.) Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!




Tuesday, January 5, 2016

Oh, Yes! I Made it to the top of Mont Blanc!

I am still walking (and climbing), as you can see from my new badge below. 

In 15 months time, I have climbed the elevation of 15,780 feet (the distance to the top of Mont Blanc). And Monday I had my best Monday since I broke my right foot on September 27, 2015.


On to my old goal of 10,000 steps per day!