magnesium plates

I chose to get some magnesium plates for my letterpress printing.

I will say that using this plate instead of the photopolymer just seemed easier.  I was actually told that they were easier but I did not believe it.  It took me probably half the time to set up the printing pass.

I printed business cards for my Beloved again.  I took it slow because of my shoulders but I found it very meditative.  A yoga in its own way.

dresses that make me feel elegant

This weekend got all topsy turvy.  We thought we were going to have Small Mister but then did not. We did not have enough notice to make plans.  So I made plans for two weeks out.  We are going camping two weeks out.  Just cause.  Someplace I have never taken my Beloved but talked about.  And the campsite for the week is the same price as a New Orleans hotel during the weeks preceding Mardi Gras for a night!

Desert here we come!

Without help, I got two dresses made.  A-line again with sleeves and they make me feel elegant.  Little cotton dresses that cost as much as dinner tonight with tip if I were to buy online.

I actually had help with this one.  I am loving the A-line dresses a lot.  They move so well for ever aspect of life.

Small Mister macaroni and cheese

Small Mister supposedly likes macaroni and cheese.  But when I make basic mac and cheese (from scratch), he does not really eat that much.  I had no hopes that he would eat dinner tonight but I was so wrong.  I just make flavorful adult food and he eats it.  

So this is how we make macaroni and cheese for Small Mister.  It is a keeper for the adults in the house too.

Small Mister macaroni and cheese

1 pound spiral noodles (I use Jovial brown rice pasta)

1/4 pound prosciutto (because how can you go wrong with pig)

about 1/2 cup pine nuts

2 cloves garlic, peeled and minced

1/4 cup butter

1/4 to 1/3 pound gorgonzola cheese

sprinkle basil

Heat water for pasta in a very large pot.  Bring to a boil.  

While the water is heating, melt the butter in a large skillet.  Add the prosciutto, pine nuts, and garlic.  You wish the garlic and pine nuts to be golden.

When the water boils, add the pasta.  Bring back to a boil and cook to al dente.

While the pasta is cooking, add the gorgonzola and about 1 cup of the pasta water to the prosciutto mixture.  You want it to be quite full of pasta goodness.  Mix and heat until the cheese is melted.  Turn off the heat.

Drain the pasta.  Add it to the proscuitto mixture.

Stir up so everything is combined.  Sprinkle with basil.

Let the boyos eat their fill.  They may fight over the last bit.

By the way, I have been overdoing.  After work, I have been done this week.  A bit frustrating actually.

fussy silk

These are some of the roses the boyos picked out for me for Valentine's day.  They picked them out for smell and they smell wonderful!  I am working with fussy silk right now.  I am making slips.  Well, only actually one at a time so that is just one.  But the silk is fussy and it means that the path forward is slow.  

We also have Small Mister full time this week as the Tall Short Person is out of town.  It means all my projects are slower.  He has other ideas of what to do as well as he likes to help.  Two year old help is always interesting.  He was chopping buttons this morning as I sewed.  A bit of sewing is part of my morning routine to help keep me sane.  As well as much tea.

scallops

My Beloved likes scallops.  Really likes scallops.  I do not mind them but I prefer salmon.  The market had some beautiful ones when I was shopping for Friday's dinner.  I picked him up a half pound.  He has never seen bigger.  I have actually not cooked them before but I have read enough cookbooks to have an idea.  Some butter.  Some olive oil.  Sliced garlic.  Pinch of salt.  Glug of white wine.  

He was so happy!  I saved the left over drippings/sauce for fish stock.  I am thinking about trying a seafood risotto and a fish stock would be a nice basis for it.

sauteed scallps

1/2 pound bay scallops

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, cleaned and sliced

a pinch of salt

A glug, about 1/4 to 1/2 cup white wine.  I used some we do not like to drink.

In a very hot cast iron skilet, put the oil and butter.  Heat until the butter is melted.  Add the garlic.  Let brown.  Add the scallps.  Let the scallops start to get opague and a bit brown on one side.  This should take just a couple of minutes.  Add the wine.  Turn the scallops.  Let cook until opague.  It will be just another couple of minutes.  You should really not cook the scallops for more then about five minutes.

My Beloved went through these faster then he would probably like to admit!