Tuesday
Oct212014

while I was making the quilt back

I made myself a couple of wool dresses.  I wanted a black dress with sleeves and found a lovely wool. When I cut it out, I found I actually had enough fabric for two.  I have been wanting some sheath dresses again so that is what I am going to make with the extra. 

I did the horrible thing of going to the fabric store to buy zippers and found more fabric.  I did buy more black wool.  Two different bits which will probably make four dresses.  For some odd reason I was really drawn to the laces and I do not know why.  I really do not wear lace.  Spilling tea on a lace dress?  Not good. It does not mean I cannot admire.

I find I can make five nine squares for each dress with sleeves I make.  Is that not a funny statistic?  I also have taken to putting tags in everything.  I am the crazy lady who goes camping with a backpack full of dresses.  When you are getting dressed in the dark, a tag makes a huge difference!

Just simple A-line dresses but I get such compliments on them.  They are so comfortable and easy.

The wools I picked up are so soft and have some weight.  If the weather stays cool and the office stays as cold as it has been, I will like these very much all winter.  I may have store them for summer.  May not if I wear them only at the office.  I so rarely do that.

Off adventuring again this weekend.  Mountains and fiber.  Such a good combination.  I may or may not be here tomorrow.

Monday
Oct202014

sometimes the hardest decision

I find the hardest decisions I have when making a quilt are what am I going to do for the back.  Mostly because it is a quilt in its own right as well.

But as I put a couple dresses together for the colder months, I got a quilt back done. 

Small steps right now are what are working best.  I had a friend who said it feels like it is time to hibernate and I find that is where my energy level is.  Work has been very demanding as well.  It is nice to leave it work and sit at my sewing machine with a quilt to back finished and an audio book to listen too.

Simple things are quite lovely.

Friday
Oct172014

crispy quinoa burgers

There was a bit of surf a while back that went to play in.  I decided that I wished to take food to the beach to eat.  At the beach, everyone else had other ideas.  But I can tell you that these quinoa burgers did not last long enough as leftovers for me to even try them!  They are something else I need to make again and put in the freezer for lunch food for the boyos or for when we do not wish to cook.  I was amazed how fast these went.  I made carmelized onions and sweet potato fries to go with them.  Again, disappeared!  I guess that is a really good thing but it is also a little frustrating.

This recipe is actually very easy.  I modified it from Half Baked Harvest, mostly because of what I had in the kitchen cupboards.  I also eat burgers more like Small Mister, deconstructed or plain with ketchup.  He does plain and dry.  I find most buns are not worth the effort to eat.  Which means, I did not offer everything on a bun to eat.  I would really like the chance to try these burgers on a salad.

I wonder if I make them again I will have to hide them to get to try any . . .

crispy quinoa burgers

Note:  I was lazy and baked these in the oven while I made sweet potato fries.  You could cook them in a skillet on the stove too.

2 cups cooked red quinoa

1 cup refried pinto beans

1/2 cup ground up rye crackers

1 large egg

1 clove garlic, peeled and minced

1 teaspoon ground chipolte pepper

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup grated cheddar, I had medium

3 tablespoons olive oil

Preheat oven to 425 degrees Fahrenheit.

Put a oven proof skillet or baking dish in the oven with the oil.  In a large bowl, mix everything together.  Pull out the pan, shape the mixture into about four or five patties.  Place on the pan.  Put in the oven for about five minutes.  Pull out, turn over, and bake for another five to seven. 

You want crispy on both sides.

Now if I can only keep some away from the boyos.

Thursday
Oct162014

first world problem: internet down

I have not been off adventuring like I am normally when I have not blog recently.  Though part of me has been thinking about the mountains on either side of Death Valley. Our internet was down.  It was not our provider that was the problem but ATT who deals with the connections and the lines to the house.  ATT flubbed a bit so today we had the technician and his supervisor out. 

I really was not that stressed about it.  I was enjoying the quiet.  The plan was to go to a coffeehouse tonight and drink coffee and use their internet.  We may still go out for coffee but I have a feeling the we will just be homebodies.  We do that so well.

This year I planted many more flower seeds then I did vegetable seeds.  I do miss the veggies from the garden but I have so enjoyed the flowers.  Every morning on my way to work on my bicycle I enjoy them.

The zinnias did really well.  I mix all the seeds together so I may have planted more zinnia seeds then anything else.  Because on the mountain it is cosmos.  There are a few marigolds in both places.

I think I am just going to have to make sure I have a wild flower garden no matter where I am.  My largest rose got cut back hard in August.  It doing better as well so soon I will have roses to add to this as well.  I am excited!

Wednesday
Oct082014

adding a little zing

We eat a lot of roasted vegetables around here.  Small Mister eats roasted greens all the time.  I think it is because the roasting makes them crunchy.  I like the crunchy too!  I get teased.  But the last time we went to the mountain, we actually went out to eat one night and part of what we had was deep fried brussell sprouts with balsamic vinegar.  The restaurant sprinkled the balsamic vinegar over the brussell sprouts like vinegar being sprinkled over fish and chips.  It add a lovely zing. I have been doing this occasionally to the roasted vegetables I have been making.  Just a different yummy!  Consider it. 

Vegetables.  Olive oil.  Salt. Pepper.  450 degrees Fahrenheit.  Stir every ten minutes until the crispiness you wish.  Sprinkle with balsamic vinegar. 

So good.  I can eat a plate full of these without anything else!  And on nights where I rip out three inches of crochet, pretty comforting.

By the way, try same kale or chard in the roasting.  So good!