Hope y'all had a great Easter. Ours was not exciting at all. We went to church & later in the day I cooked a small ham, mashed potatoes & butter beans.
I have a few questions for all you Picassa users. Do you have the software on your computer??
Do you upload your pictures from your computer to your blog?? I need to know!!
I won a $10.00 gift certificate from the Feb. bunny shop hop!! It was from Shiisa Quilts in IN. I picked out the Happy Bags pattern. So it came on Friday!! yippee I tear into it & it's not what I ordered! Bummer I called & spoke to Janet, really nice lady!! So she's going to get it all straightened out!! She apologized for the mix up & would get the right pattern out as soon as it comes in!! Yippee, than I said I would get the other one back in the mail the next day. Oh no she said you keep it!! So it's name is Snap Happy & I made 2! It uses a piece of a metal tape measure in the top that's why it snaps, how fun!!
Than I made my first Bow Tucks bag!!
Than I played around with the schlep bag & added batting to the strips I like it so much better gives it some body! I used a Moda charm pack.
I tried this recipe! Yummy I didn't do it exact LOL
Guy Fieri's holy haluski
Makes 8 servings
Guy Fieri was inspired by Kelly O's Diner in Pittsburgh. He tasted her haluski — a Polish dish common in Pennsylvania — and had to create his own version. Fieri said he decided to create his own because he loves the haluski's great, simple flavors.
• Kosher salt
• 1/4 cup unsalted butter
• 1/2 pound thinly sliced pancetta, diced
• 2 large onions, sliced 1/4 inch thick
• 1 medium head green cabbage, cored and sliced 1/2 inch thick
• 1 cup carrots, cut in 1/4-inch julienne
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 8 ounces wide egg noodles
• 3 tablespoons minced garlic
• 3 tablespoons capers, rinsed and drained
• 1 cup green peas, preferably fresh, shelled, but can substitute frozen
• 1/4 cup white wine
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
1. Bring a large pot of salted water to a boil for the noodles.
2. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.
3. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.
4. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.
5. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.
6. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.
7. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper.
I left out the capers, noodles, wine & peas.
I used bacon and added a red & a yellow pepper.
Definitely a keeper!