Saturday, June 27, 2009
Saturday, June 20, 2009
I also need to make “machine rolled hems” on all the apron ties – never done that before, but did lots of it by hand when I was making and smocking baby clothes for everyone. So, found a presser foot online for $23-25, then hit our local sew-vac repair shop and bought a couple of used ones for $3 each. I cannot believe how well these things work! Of course hubby's immediate response was – “can you reupholster my ’49 Buick seats with that?” He’s been asking almost daily for YEARS now. Answer is and will always be, NO. So, here’s the first apron – it’ll match all my black cat décor for the trailer at the vintage trailer rally this Halloween in Kernville!
The second light is the fact that we have a new schedule at work: FOUR TENS!!! Starts on July 20th and it can’t get here soon enough for me. As it is now, my weekends that I’m home have three components: All routine housework and errands one day. Special heavy duty projects one day. Relaxation, recuperation, recreation one day. Obviously I’ve been a day short my whole life, so now, PROBLEM SOLVED!! Thank goodness they got this enacted while the days are long – I am so excited!
Monday, June 15, 2009
1 1/2 oz. Marie Brizard Blackberry
1 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 oz. Water
Shake all ingredients with ice and strain into a Highball 34 filled crushed ice. Stir until the glass begins to frost. Garnish with marinated mixed berries.
MARINADE: The berries can be a mix of blueberries, strawberries, and black and red raspberries. Marinate them for several hours in equal parts of Brandy, Cointreau and sugar, stirring occasionally. For each quart of berries use half an ounce of brandy, one ounce of Cointreau (or a comparable local product), and 1/2 cup superfine bar sugar.
Sunday, June 14, 2009
Monday, June 8, 2009
Adding the cheesy topping...
Right out of the oven!!
SUMMER SQUASH PIE
1 unbaked 9” pastry shell
1 egg lightly beaten
2½ cups sliced zucchini (¼” slice)
2½ cups sliced yellow squash (¼” slice)
1 tsp canola oil (I use olive oil)
½ tsp salt
¼ - ½ tsp ground thyme
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
2 large tomatoes, sliced
1 cup shredded cheddar or mozzarella cheese
(I use the mozzarella)
¾ cup mayonnaise
(reduced or low fat NOT recommended)
Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350.
In a large nonstick skillet, sauté zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
Bake at 350 for 25 minutes or until golden brown. Refrigerate leftovers.
LEFTOVERS? Who are they kidding???
I have to add, I have nearly always made my own pie crust from scratch because I think those rolled refrigerated and/or frozen ones are NASTY and they are way too SALTY, but Marie Callender’s frozen pie shells are really quite good and I keep them on hand now! Woohoo!
I am seriously considering a plan for Kaarin to place a bag (box?) of veggies on the county's "Dial-A-Ride" bus system each week - of course the box would have to be labeled something scary like "medical waste" so that it wouldn't arrive here empty! This could work...