Think I’m FINALLY Getting it!

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Sample – not mine (YET)

Today, bright & early, husband had to go for a dental appointment – leaving the house ‘nice & quiet’ for my ‘adventure’. Once again, (for probably the 8-10th time), I decided to pick up the tatting and re-try figuring out the ‘Easy Tatted Bracelet’. Amazingly, I think I’m finally GETTING it! Yes, it’s a series of ‘rings’ and ‘chains’ – one side of the bracelet requires 8 rings and 7 chains, then you make a longer chain for the curve-around part to begin the next side. After about 1 1/2 hours of working, I’m FINALLY on the beginnings of the second side! AMAZING! That’s WAY farther than I’ve ever gotten before. (Not holding my breath, though – I’m putting it down for awhile, hoping it will STILL make sense the next time I pick it up).  I like the idea of tatting, except that it’s very intense work (perhaps I felt this way when I first learned knitting or crochet, but this just feels more complicated/delicate/easier to make mistakes). The one thing with tatting that is not the same as knitting or crochet: tatting stitches are a series of KNOTS – so, if you make a mistake, you can’t just pull and the mistakes just come apart (like knitting or crochet); in tatting you have to use the tip of your needle and carefully pick apart each stitch (one ‘stitch’ consists of two knots) so you can see the problem if you’ve just done about 12 stitches wrong . . . sigh. I’ll get this thing, yet! I’m just that persistent! (or, stubborn, take your pick!)

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I don’t know about your area, but here in my little corner of the world it’s COLD!!! My husband said it was 56 degrees F. – that certainly is NOT the norm for mid-August in Michigan! Usually by August it’s ‘sweating’ weather – in the high 80’s/low 90’s or hotter. Last night I got out my flannel nightgown and even added another heavy blanket – I was freezing!

How’s your gas prices doing? Ours are staying (for the moment) steady at $3.49/9 – not the best prices, but I’m happy it’s not going UP!

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(Disclaimer: Just a reminder – the following recipes are NOT my own, the sources are noted below the recipes)

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Smokey New Potato Salad

1 1/2 lb. small red new potatoes, scrubbed
1/4 C. mayonnaise
1 T. finely chopped shallot
2 tsp. lime juice
1 tsp. smoked sweet paprika
2 tsp. olive oil
1 large clove garlic, minced
kosher salt & freshly ground black pepper
1 T. chopped fresh cilantro

Place potatoes in large saucepan & cover by
2 inches with cold salted water. Bring to a
boil, lower heat & simmer until just tender
when pierced with tip of a paring knife,
15-20 minutes. Whisk together mayonnaise,
shallot, lime juice & paprika in medium bowl.
Heat oil in small skillet over medium heat. Add
garlic & cook, stirring, until fragrant, 1-2 minutes;
set aside. Drain potatoes & let the sit until cool
enough to handle but still very warm, 3-4 minutes.
Cut potatoes into wedges & add to mayonnaise
mixture. Toss to combine, season with salt &
pepper then drizzle with olive oil & garlic mixture.
Sprinkle with cilantro & serve warm or room
temperature. Makes 4 servings.

(recipe: Food Network)
—————————————————

Fiesta Shrimp Tacos

2 (12 oz, ea) pkgs. Popcorn shrimp
8-10 flour tortillas, heated accordg to pkg directions
1 (14 oz) bag cole slaw mix
8 oz. white Cheddar cheese, shredded
1 large tomato, diced
2 cans sliced black olives
lime wedges, if desired
8 oz. sour cream
1 oz. pkg. taco seasoning mix
milk, as needed, to thin sauce

Bake shrimp according to pkg. directions.
Combine sauce ingredients, adding taco
seasoning, to taste. Thin sauce, if needed,
with 1-2 T. milk. Spread a Tablespoon of sauce
over each warmed tortilla. Add shredded
cabbage, cheese, tomato & olives then top
with cooked shrimp. Serve with lime wedges,
if desired.

(recipe: Rhonda G-Marys Recipe Exchange)
————————————-

Balsamic Chicken

4 small, skinless boneless chicken
breast halves
1 T. paprika
1/2 tsp. snipped fresh rosemary
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/4 C. dry red wine or water
3 T. balsamic vinegar

In small bowl, combine paprika,
oil, rosemary, garlic & pepper; mix well
until it becomes a paste. Rub both sides
of each chicken breast with past mixture.
Spray 9 X 13 baking pan with nonstick
spray. Place coated chicken in prepared
pan; cover & refrigerate 2-6 hours.

Preheat oven 450 degrees F.
Drizzle chicken with wine. Bake 10-12
minutes or until a thermometer inserted
into thickest part of chicken reads 170 degrees F.
and juices run clear, turning once halfway
through baking. Remove from oven, immediately
drizzle vinegar onto chicken in pan. Transfer
chicken to serving plates. Stir liquid in pan &
drizzle over chicken. Serves 4

(recipe: CVS)
——————————————-

Cheesy Spinach Bacon Dip

1 (10 oz) pkg. frozen chopped spinach, thawed
& drained
1 lb. (16 oz) Velveeta, cut into 1/2 in. cubes
4 oz. cream cheese, cubed
1 (10 oz) can Ro*Tel diced tomatoes & green
chiles, undrained
8 slices cooked bacon, crumbled
—————
Place all ingredients in microwaveable bowl.
Microwave on High 5 minutes, or until
Velveeta is completely melted & mixture
is well blended, stirring after 3 minutes.

Serve with tortilla chips, cut up fresh vegetables
corn chips
NOTE: Dip can be poured into a small crockpot
set on Low. Remember to stir dip occasionally
to prevent hot spots.

(recipe: Rhonda G-Marys Recipe Exchange)
————————–

Fresh Apple Cake

fresh fruit, sliced
box yellow cake mix
1 stick butter, melted

Preheat oven 350 degrees F.
Layer fruit on bottom of 9 x 13 pan
sprayed with nonstick spray. Sprinkle
cake mix on top. (don’t need entire box)
Pour melted butter over cake mix. Bake 35-
45 minutes; done when bubbly.

Edit: Usually, I’ve found that the butter and the
moisture from the fruit is enough to soak into the
dry mix and create a nice cooked crust. If, however,
when cooking, you find that some of your cake mix
still looks powdery, you can try sprinkling a few
tablespoons of water over those areas to ensure
thorough cooking. You could also do this preemptively
at this point when you’ve poured the butter over the
dry cake mix.

(recipe: Facebook)
———————————————

Tomato Bread Salad

1 (28 oz) can diced tomatoes, drained
1/2 C. diced mozzarella cheese
1/2 C. chopped fresh basil leaves
6 slices fully cooked bacon, heated &
chopped
1 1/2 C. large garlic seasoned croutons
1/4 C. balsamic vinaigrette dressing

Place drained tomatoes in shallow
serving dish. Sprinkle with cheese, basil
& bacon. Top with croutons; drizzle
vinaigrette over tomato mixture. Serve
immediately. Serves 6 (about 3/4 C. ea)

(recipe: readyseteat!)
——————————————–

SLOW COOKER CABBAGE ROLLS

1 Head of Cabbage
3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

Run a knife around the inside of the core area, then
place the head of cabbage under hot water makes
peeling leaves off easier! Peel 8-12 big Leaves off the
Cabbage head and place in a microwave safe dish.
Cover in about an inch of water and microwave on
high for 2 min. In a mixing bowl combine tomato sauce,
egg, turkey or beef, rice, onion soup, and cheese, and mix
with fingers until well combined. Grease your crock pot with
some Pam cooking spray. Carefully place a ball of the meat
mixture into the middle of each cabbage leaf and roll up
into a ball, and place on the bottom of your crock pot seam
side down. Do this until all your meat mixture is gone.
After you have all your cabbage rolls in the crock pot,
pour the 3 cups of Tomato Juice on top.
Cook on low for 6-8 hours.

(recipe: Facebook)
———————————-

Garlic Parmesan Pasta

1/2 C. margarine
2 tsp. dried basil, crushed
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
8 oz. fettuccini, cooked & drained
1 1/2 C. broccoli florets, cooked
3 T. walnuts, chopped

Melt margarine in large skillet; add
basil, lemon juice, garlic powder &
salt; mix well. Add cooked fettuccini,
broccoli, & walnuts; toss to coat.
Serves 4

(recipe: Rhonda G-Marys Recipe
Exchange)
——————————————

Spicy Baked Beans

1/4 C. packed brown sugar
1/4 C. ketchup
2 T. prepared mustard
1 T. molasses
1 clove garlic, finely chopped or
1/8 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
10 slices bacon (about 8 oz)
1 small onion, chopped
1 large stalk celery, chopped
2 (16 oz, ea) cans pork & beans

Preheat oven 325 degrees F.
Combine sugar, ketchup, mustard,
molasses, garlic, Worcestershire
sauce, salt, cayenne & black peppers
in small bowl. Cook bacon in large skillet
until crisp. Remove bacon, drain & reserve
3 T. bacon grease. Cook onion & celery in
reserved grease 4-6 minutes or until tender.
Crumble bacon in 2 qt. casserole dish; stir
in pork & beans, onion mixture & sauce
mixture. Bake 30-35 minutes or until hot
& bubbly.

(recipe: Rhonda G-Marys Recipe Exchange)
———————————————–

Peach Dumplings

2 whole large peaches
2 (8 oz) cans crescent rolls
2 sticks butter
1 1/2 C. sugar
1 tsp. vanilla
cinnamon, to taste
1 (12 oz) can Mountain Dew

Preheat oven 350 degrees F.
Peel & pit peaches; cut both peaches into
8 slices. Roll each peach slice in a crescent
roll & place in 9 x 13 buttered pan. Melt
butter, then add sugar & barely stir. Add
vanilla & stir. Pour entire mixture over
peaches. Pour Mountain Dew around the
edges of pan. Sprinkle top with cinnamon &
bake 40 minutes. Serve with ice cream &
spoon some of the sauce over top.

(recipe: Facebook)

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Going to wrap this one up – time to get on with my day. Right now I think a second cup of coffee is definitely in order (to warm me up!)

Enjoy your day;

Hugs;

Pammie

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2 CommentsLeave a comment

  1. Keep going with the tatting! It took me three days to learn how to flip the stitch… 😉

  2. I think you aregoing to get Lady Jane! I agree on the temperature–I’m wearing a sweater indoors!


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