What's on the Loom

I have recently shared some of my knitting projects.  I thought you might like to see something I'm weaving for a change. 

With the move, I wanted to have something new for the kitchen.  The quickest, easiest way I know to update a cooking space is new linens.  With this in mind, I have started weaving cotton kitchen towels in a red and white pattern. 

I really enjoy the rhythm I get into when weaving on my looms.  The sound of the beater, the gentle jingle of the metal heddles, the swoosh of the shuttle moving between the fiber and the mindless wandering of my thoughts all unite to make this a relaxing way to spend my time.  Oh yeah, I get a usable finished product when I'm done, too.

I love the look of a warped loom.  Even thought I'm only using four of the eight shafts, the beauty of the loom shines through. The fabric being created is colorful but I like the design of the loom itself.

Saffron Cream Sauce

This is the sauce we make for my daughter's favorite meal - chicken in a saffron cream sauce.  The sauce is creamy, rich and adds amazing flavor to basic chicken, or pork, or... It has a few steps to it but I think you will find that nothing is difficult.  This is a great sauce to dress up a simple cut of meat for a special occasion, festive celebration or for that rare quiet night at home.

What you need:
boneless, skinless chicken breasts or tenders - or pork - (thiner cooks quicker)
1/2 cup + heavy whipping cream
6-8 ounces white wine
1 cup chicken stock
1-2 shallots (to your taste)
1 Tablespoon minced garlic
1/2 + teaspoon saffron threads
salt and pepper to taste
olive oil

Putting it together:

Pull your cream out of the fridge and allow to sit through this entire process.  Season the meat to taste before browning it in a couple Tablespoons of heated olive oil, medium heat.  Use a non-stick skillet because you want the brown bits from this process!  Remove the meat and put in the microwave to reheat quickly just before serving.  Add a bit more olive oil and add very thinly sliced shallots and the garlic.  Saute until shallots are clear.  Pour in the wine and use your wooden scrapper to de-glaze the pan, incorporating all the pan drippings into the sauce.  Allow to simmer until nearly all the wine is cooked off.  Add the saffron threads to your chicken stock.  Add the stock to the reduced wine and veggies.  Simmer for 10 minutes.  Ok - here is a great tip I've learned about adding cream to sauces - stir your sauce with the wooden spoon/scrapper.  This heats it so the cream can more easily adapt to the heat of the sauce and not curdle. Pour the cream into the sauce, running it over the spoon as you do so.  Stir gently and add the meat back into the sauce and serve.


We like to cut up some veggies to add near the end of the sauce cooking.  This evening we used carrots but another fav is asparagus.  Spoon some sauce over top the dish or (as my daughter does) use a bowl and ladel the sauce!

By Refreshing Waters

I love the way a sluggish stream looks as it makes it way past amazing scenery.  Water provides life - refreshment - recreation.  So many times we think of all that we enjoy doing around water and fail to recall the beauty and variety of ways we receive this gift.  Oceans, rivers, streams, farm ponds... We seem to find ourselves reflecting on life as we sit and relax in its presence and if we look hard enough, we might be blessed with a vision of God's grace reflecting back.

Please enjoy these photos but do not share, repost, or republish any of these without my permission as the photographer.

 

Crustini's!

We love to munch on these toasted crusts of bread that have been baked with oil, salt, herbs or cheese. You know, the kind that are bigger and better than crutons!  This is how you can make your own, using up left-over bread and saving a little cash. 

What you need:
Day-Old Baguette
Olive Oil
Sea Salt
Rosemary (or your fav herb)
Optional: powdered cheese sprinkles

Set up an assembly line with your oil and a large baking sheet.  Slice your bread about 1/4 inch thick.  Brush one side of each piece with olive oil.  Sprinkle with sea salt and rosemary (cheese, too, if desired).  Put sheet (if more than one needed, do only one sheet at a time) into a preheated 350 degree oven.  Bake for about 30 minutes, removing from oven when oil appears golden and dry.  Cool.  Store in plastic bags.  Serve in place of crutons or float on top a wonderful cup of broth. You might enjoy them with Greek Salad (recipe on March 24, 2013 blog "It's Greek (Salad) To Me". We seem to grab one or two each time we pass the bag so I challenge you to keep them around for more than a day or two.

 

Super Hero & Wildlife

Perhaps you've already heard that we were recently on retreat in the Texas Hill Country?  Everytime I am in the area, I have a standing date with my nephew, Dakota.  We enjoy shopping for a special toy followed by a meal at Taco Cabana!  This trip, I learned that my sweet date has an alter-ego as a super hero!  Isn't that amazing?















Kelly and Dakota take time to read a favorite - Sammy the Seal!

More photos of my awesome date!

While we were traveling around the backroads, we saw some neat wildlife. 

We saw wild turkey (not the drink but the real deal).

I love sheep because the lambs are so cute and their fiber turns into yarn.

These little fellows took time to pose for my camera!

This cow cried out for our attention so I just had to take his photo.

These are some random photos of things I liked.  Remember that these photos are for your personal enjoyment and that none of them are to be reposted, printed or published without my permission as the photographer.