Sewing Machines are the Devil!!!!!!!!!!!!!!!!!!!!!

In all of my years of crafting, there has been one tool who's antics and inevitable breakdowns make me want to punch a baby. Yes, you know of whom I speak. The work of Beelzebub's hand-
                                                     the sewing machine.

Seriously, I know I'm not the only one who's had to deal with these shenanigans. Every stinkin' time I sit down to do a sewing project, I have to deal with some sewing machine malfunction. The one I seem to struggle the most is what I lovingly refer to as "thread salad."

Just google "my sewing machine is knotting thread!" and here's what you'll find:

Just look at that mess! 

Now imagine me: It's 12:00 am. I'm sitting at my machine and I have two more panels of an eight row patchwork quilt to piece together. In other words, I'm at the tail-end of a massive undertaking. I mean, this is a queen sized bed quilt! The biggest I've ever attempted and I want to be done with the sewing and onto the  quilting...Like yesterday! When all of a sudden, BANG! CLANK! CLUNK!......Thread salad.

"Nooooooooooooooooooooooo!" I cry!

I could have this finished that night! But that's not what the sewing gods had in store for me. I sit for the next 30 minutes, trying my best to clean, re-thread and sew a salad-free line. Finally, I give up. I'm too tired and frustrated to keep this up. Defeated, I go to bed.

That next morning I awaken with renewed zeal to make this machine bend to my will. What happens next is   how I know the devil is in my machine- It worked perfectly fine!

The only conclusion I can come to is that it was possessed  by a demon. Logical right? Whatever is is, I know it will be back. It always comes back. But, tomorrow is another day and thank the Lord, as of now, we're back in business!

Covering drawer pull holes the impatient way.

I wouldn't say I'm a lazy person. I enjoy a challenge. But one things for sure, if that challenge involves waiting for anything for any length of time- I'm out. That's why I took up watercolor painting instead oil painting- shorter dry time. Patience is not one of my best qualities and I'm okay with that. I've come to a point now where I can wait for what's really important. Waiting for wood putty to dry is not one of them. This is the segue into my point for today's post.

You know when you try to re-do a dresser and the holes for the drawer pulls are way too far apart? I hate that! That means I have to get out the old wood putty and squish it into the freakin' holes. Allow that to dry, sand and then paint over. Too much waiting!! Hate it!!!

So from the mind of one so impatient, I came up with a ten minute solution. And it goes a little like this:

I painted this dresser a few months ago, but didn't find time to replace the pulls.

Solution: Decorative cover to hide the holes

Supply List:
Perforated Aluminum Sheet (The style I used was Union Jack)
Decorative paper
A new Drawer Pull

tools required:
Tin snips
Drill
screw driver

The original pulls were much smaller than the new ones, so some drilling was required.

My solution to putty, sanding and painting is to cover it with perforated aluminum. Say what? You heard right. This stuff is the shiz. I happened to have this laying around from when we used it to create a cover to hide our old ugly radiator. It's just a thin sheet of aluminum with a nice pattern cut out into it.

I used tin snips to very easily to cut the aluminum to size.  Then to keep all the drawers uniform, I measure 1.5 inches from the top of the drawer.

 Remembering where the holes to my pull lined up with the aluminum sheet, I marked where the holes should be drilled.

Drilled the holes.

Then I placed my piece of decorative paper, cut to the same size as the aluminum sheet, over top of the holes and poked through them with a pencil.

 Pushing the screws through the back, I then put the paper, aluminum and then the drawer pull in place. Secured from the back with the screw driver.

No waiting, just doing.

It's pumpkin time!

With Halloween fast approaching, I figured I should blow the dust off my fall decorations. Ha ha! If I can find them! So to kick my decorating frenzy, I've created some pumpkin art! Wish me luck; hopefully I make it back alive from the attic!

Meal Planner Monday

I'm coming up on my very busy time of the year when I work outside of the home at a seasonal job. That being said, next week I plan on sharing a lot of time saver and roll-over meals. Just because momma works, doesn't mean we can't get our home cooked meals on.

Here's your meal planner: Sorry no price run down today! (I have a headache!!!!)

Winter Vegetable Chowder

INGREDIENTS

• • 1/4 cup extra virgin olive oil (EVOO)
  • 1 large bulb fennel, quartered and thinly sliced
  • 1 pound butternut squash, chopped into 1/2-inch dice
  • 2 to 3 carrots, peeled and thinly sliced
  • 2 large parsnips, peeled and thinly sliced
  • 1 medium onion, chopped
  • 2 leeks, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 large fresh bay leaf
  • 2 tablespoons each thyme, parsley and rosemary, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 3 cups vegetable stock or chicken stock
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • Oyster crackers, for serving

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INSTRUCTIONS

1. Heat the EVOO in a large soup pot over medium-high heat. Add the fennel, squash, carrots, parsnips, onion, leeks, garlic and the fresh and dried herbs. Cook, partially covered and stirring occasionally, to soften, 8-10 minutes. Add the stock and simmer while you make the white sauce.
2. In a saucepan, melt the butter over medium heat. Whisk in the flour, cook for 1-2 minutes, then add the milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine the sauce with the soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers. 

• Beer Cheese Soup

  
  
  

  INGREDIENTS

  • • 3 Tablespoons Unsalted Butter
    • 2 whole Carrots, Finely Diced
    • 2 stalks Celery, Finely Diced
    • 2 cloves Garlic, Minced
    • 1 whole Small Onion, Finely Diced
    • 1/2 teaspoons Dry Mustard Powder
    • 1 pinch Cayenne Pepper
    • Salt And Pepper
    • 3 Tablespoons All-purpose Flour
    • 2 cups Chicken Stock
    • 2 teaspoons Dijon Mustard
    • 1 teaspoon Teaspoon Worcestershire
    • 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
    • 2 cups Shredded Sharp Cheddar
    • 1 cup Shredded Gruyere
    • 1/2 cups Half-and-half
    • Garlic Crostini, For Serving (See Note)

  ---

  INSTRUCTION

  1. Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
  2. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.
  3. Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
  4. Top with garlic crostini.
  5. Note: To prepare garlic crostini, preheat oven to 400ºF. Cut a baguette into 1/2-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.

  • Gourmet Taco Soup

    
    
    

    INGREDIENTS

    • FOR THE SOUP

      • 1 to 1/2 pound Lean Ground Beef
      • 1 whole Sweet Onion, Chopped
      • 2 stalks Celery, Chopped Fine
      • 1 can Mild Chili Beans, 15.5 Ounce Can, Undrained
      • 1 can Red Kidney Beans, 14.5 Ounce Can, Undrained
      • 1 can Whole Corn Kernels, Drained, 14.5 Ounce Can
      • 1 can Tomato Sauce, 14.5 Ounce Can
      • 1 package Taco Seasoning Mix, 1.5 Ounce Size
      • 2 cups Water
      • FOR THE GARNISHES:
      • Tortilla Chips (optional)
      • 1 cup Sour Cream (optional)
      • 1 to 1/2 cup Shredded Mexican Flavored Cheese, OPTIONAL

    ---

    INSTRUCTIONS

    1. 1. In a large saucepan, brown hamburger meat over medium heat with onions and celery. Once the meat is browned and the veggies are softened, drain off the grease. Return meat mixture to pan.
    2. 2. Add all of the remaining soup ingredients (not the garnishes). Bring to a low boil stirring occasionally. Simmer on medium-low for at least 5 minutes or up to one hour.
    3. 3. Serve in individual soup bowls, add one tablespoon of sour cream, one tablespoon cheese and crushed chips to the top for garnish.

    • Corn Chowder

      
      
      

      INGREDIENTS

      • FOR THE CHOWDER

        • 1 Tablespoon Butter
        • 1/4 cups Onion, Diced
        • 2 cloves Garlic, Diced
        • 5 cups Corn Kernels, Fresh (For 5 Cups You'll Need Roughly 6 Ears Of Corn)
        • 3 cups Chicken Broth, Low-Sodium
        • 1/4 teaspoons Chipotle Powder
        • 1/4 teaspoons Salt
        • 1/2 teaspoons Ground Pepper
        • FOR THE OPTIONAL TOPPINGS:
        • 1/4 cups Diced Tomatoes
        • 1/4 cups Avocado, diced
        • 1/4 cups Tortilla Chips, Crushed

      ---

      INSTRUCTIONS

      1. In a large pot over medium heat add butter, onion and garlic. Saute until soft, about 5 minutes. Add corn and chicken broth and cook for about 5 minutes to soften corn.
      2. With a hand blender, process the mixture until smooth. Or you can do this in small batches, adding some into a blender and processing until smooth. When done, if you used a blender, put it back in the pot.
      3. Add chipotle powder, salt and pepper. Set heat to medium, bring to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes. Stir occasionally.
      4. Serve in a bowl and add additional toppings.
      5. Additional toppings: tomatoes, avocado, tortilla chips, etc.

      • Spicy Sun-Dried Tomato and Broccoli Pasta

        
        
        

        INGREDIENTS

        • • 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
          • 5 tablespoons extra-virgin olive oil, plus more if necessary
          • 1 tablespoon minced garlic (around 5 garlic cloves)
          • 1/4 teaspoon crushed red pepper flakes
          • 1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
          • Sea salt or kosher salt
          • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
          • 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
          • 1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
          • 15 pitted kalamata olives, chopped (optional)
          • 1/2 small lemon, juiced
          • optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)

        ---

        INSTRUCTIONS

        1. Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
        2. Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
        3. Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don’t quit cooking prematurely here; you want the broccoli to be nice and toasty.
        4. Get out the pan’s lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
        5. Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
        6. Serve right away, garnished with the remaining Parmigiano.

        Vegetarian Portuguese Kale Soup

        

        
        

        INGREDIENTS

        • • 1 tablespoon olive oil
          • 1 tablespoon finely chopped garlic
          • 1/2 cup diced onion
          • 1/2 diced turnip
          • 1/2 cup diced carrot
          • 1 bunch kale, stemmed and roughly chopped
          • 6 ounces soy chorizo, chopped (vegetarian chorizo)
          • 3 bay leaves
          • 3 tablespoons chopped fresh parsley leaves
          • 2 tablespoons chopped fresh thyme leaves
          • 6 cups vegetable stock
          • 1 cup kidney bean
          • 3/4 cup diced tomato (6 ounces)
          • 10 ounces diced potatoes (about 2 medium)

        ---

        INSTRUCTIONS

        1. In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
        2. Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
        3. Remove the bay leaves and serve hot. Enjoy!

        
        

        
        

        • Shopping List

        • Winter Vegetable Chowder

          1/4 cup extra virgin olive oil (EVOO)

          1 large bulb fennel, quartered and thinly sliced

          1 pound butternut squash, chopped into 1/2-inch dice

          2 to 3 carrots, peeled and thinly sliced

          2 large parsnips, peeled and thinly sliced

          1 medium onion, chopped

          2 leeks, halved and thinly sliced

          4 cloves garlic, thinly sliced

          1 large fresh bay leaf

          2 tablespoons each thyme, parsley and rosemary, chopped

          1 teaspoon dried sage

          1 teaspoon dried marjoram

          3 cups vegetable stock or chicken stock

          4 tablespoons butter

          4 tablespoons flour

          3 cups whole milk

          Salt and pepper

          Freshly grated nutmeg, to taste

          Oyster crackers, for serving

          Beer Cheese Soup

          3 Tablespoons Unsalted Butter

          2 whole Carrots, Finely Diced

          2 stalks Celery, Finely Diced

          2 cloves Garlic, Minced

          1 whole Small Onion, Finely Diced

          1/2 teaspoons Dry Mustard Powder

          1 pinch Cayenne Pepper

          Salt And Pepper

          3 Tablespoons All-purpose Flour

          2 cups Chicken Stock

          2 teaspoons Dijon Mustard

          1 teaspoon Teaspoon Worcestershire

          12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)

          2 cups Shredded Sharp Cheddar

          1 cup Shredded Gruyere

          1/2 cups Half-and-half

          Garlic Crostini, For Serving (See Note)

          Gourmet Taco Soup

          1 to 1/2 pound Lean Ground Beef

          1 whole Sweet Onion, Chopped

          2 stalks Celery, Chopped Fine

          1 can Mild Chili Beans, 15.5 Ounce Can, Undrained

          1 can Red Kidney Beans, 14.5 Ounce Can, Undrained

          1 can Whole Corn Kernels, Drained, 14.5 Ounce Can

          1 can Tomato Sauce, 14.5 Ounce Can

          1 package Taco Seasoning Mix, 1.5 Ounce Size

          2 cups Water

          FOR THE GARNISHES:

          Tortilla Chips (optional)

          1 cup Sour Cream (optional)

          1 to 1/2 cup Shredded Mexican Flavored Cheese, OPTIONAL

          Corn Chowder

          1 Tablespoon Butter

          1/4 cups Onion, Diced

          2 cloves Garlic, Diced

          5 cups Corn Kernels, Fresh (For 5 Cups You'll Need Roughly 6 Ears Of Corn)

          3 cups Chicken Broth, Low-Sodium

          1/4 teaspoons Chipotle Powder

          1/4 teaspoons Salt

          1/2 teaspoons Ground Pepper

          4 Tablespoons butter

          4 Tablespoons flour

          3 cups of milk

          1 cup cheese (cheddar)

          Spicy Sun-Dried Tomato and Broccoli Pasta

          1/2 pound dried whole wheat bow-tie or spiral-shaped pasta

          5 tablespoons extra-virgin olive oil, plus more if necessary

          1 tablespoon minced garlic (around 5 garlic cloves)

          1/4 teaspoon crushed red pepper flakes

          1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces

          Sea salt or kosher salt

          1/2 cup oil-packed sun-dried tomatoes, drained and chopped

          2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)

          1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)

          15 pitted kalamata olives, chopped (optional)

          1/2 small lemon, juiced

          optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)

          Vegetarian Portuguese Kale Soup

          1 tablespoon olive oil

          1 tablespoon finely chopped garlic

          1/2 cup diced onion

          1/2 diced turnip

          1/2 cup diced carrot

          1 bunch kale, stemmed and roughly chopped

          6 ounces soy chorizo, chopped (vegetarian chorizo)

          3 bay leaves

          3 tablespoons chopped fresh parsley leaves

          2 tablespoons chopped fresh thyme leaves

          6 cups vegetable stock

          1 cup kidney bean

          3/4 cup diced tomato (6 ounces)

          10 ounces diced potatoes (about 2 medium)