Friday, December 30, 2011

Getting Caught UP

I've been able to get some good sewing done in the last couple days. I have now caught up on the Blogger's Block of the Month. I had been sitting with only September done for several months. Yesterday and today I got Oct, Nov, and Dec done. Phew.
In addition to the regular BOM blocks I have been working on, I also got caught up with my Christmas themed blocks.
Here are the blocks grouped together.
I am ready to get going on some fun projects,

Wednesday, December 28, 2011

Girlie Fabric

I have purchased some girlie fabric to make my granddaughter her big girl quilt. Can't wait. I just have to choose a pattern.

Back to Sewing!

What a great day. The semester has finally ended. The Christmas rush is over. Today I was able to spend a few hours in my sewing room.  See the new table that I got for Christmas? It is perfect to support my sewing/quilting as I work on it.
   I finally finished putting together the Marmelade quilt top. The poor thing has been hanging on my design wall for several months waiting to be finished.
   The next step is to practice working with my walking foot so I can begin machine quilting this quilt. My plan is to machine quilt my unfinished tops before I die. That is why I have to use the machine. I don't have enough time left to hand quilt all of my tops.

Thursday, December 22, 2011

24 Hour Omelet

This is my family's favorite Christmas tradition having to do with food. Well, OK. Other than all the cookies and candies. Christmas morning is the only time we all sit down together to eat breakfast. When we are ready to open presents I put the omelet in the oven. When we are finished, so is the omelet. 
7 slices white bread (I use the thick cut Texas Toast to make a fluffier omelet)
Room temperature butter or margarine to spread on bread
8 eggs
3/4 tsp. salt
2-1/2 cups milk
3/4 tsp. dry mustard
Dash cayenne pepper (or a couple drops of hot sauce)
3/4 lb. longhorn cheese
Cubed ham (amount is totally up to you)
Butter one side of the bread. Cut off crusts and fit bread into 9x13” pan. Cut to fit. Beat together eggs, milk, salt, mustard, cayenne. Pour over bread. Sprinkle cheese and ham evenly over the top. Cover with foil and refrigerate overnight. Bake covered @ 325 degrees for 1-1/2 hours until eggs are set. Uncover for the last 10 min. of baking. Let sit 15 min. before cutting. Serve and enjoy.
Before baking I ‘tent’ the foil so it doesn’t touch the cheese. If you are using a dark coated or glass pan, reduce the oven temperature. You want your omelet to be fluffy, not crusty. I have used different breakfast meats over the years, but we like ham the best. If you try this with sausage or bacon, cook the meat first and drain the fat. I have also used different cheeses. Use whatever your family likes best.  I have doubled this recipe and baked in my large roasting pan (approx. 13x18). It is Teflon coated. That is how I discovered that the temp needs to be lowered with a dark pan.