Mint and Lime Iced Green Tea
Posted in /Cooking/Drinks on Thursday, July 27, 2017
This is another Starbucks copy-cat iced tea drink which will make a very refreshing new favourite in your summertime lineup.
Stuff by Tammy
Making delicious foods and loving life!
Boxtrot Quilt
Posted in /Fabric_Projects/Quilts on Saturday, July 22, 2017
My roommate was using an old beat up comforter on his bed. He would never say that he needed a new quilt but I decided that it was a need. He has a sailboat that he loves to take adventures on (here are some pictures of our trip with him) so I used that as inspiration for the fabric.
The right side of the quilt border is larger so that it can be tucked in nicely to prevent it from shifting around at night. It was not a mistake, I promise!
Finished Quilts
Posted in /Fabric_Projects/Quilts on Saturday, July 22, 2017
Here are my finished quilts
My first quilt
This picture was taken at Golden Brook Elementary School in Windham, NH. The town has an annual craft show that students could enter their projects to be judged. I believe that is a second place ribbon next to the quilt.I was probably around 8 years old in the picture (estimate is based on the length of my bangs, wow I don't miss those).
Banana Chocolate Chip Bread
Posted in /Cooking/Breads on Saturday, July 15, 2017
This recipe works for both muffins and loaves. I try to always have a few ripe bananas on hand in the freezer. A little tip for for freezer bananas is to peel them before you freeze them.
Cream of Asparagus Soup
Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
Directions
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.