Tuesday, December 3, 2013

Christmas Craft Show



Ok, so I only update this when I have a show or have a case of extreme insomnia. Since I decided to do the craft show after swearing the last one was my last (again) *grin* yes, the urge to destroy the house and track in as much creative paraphernalia that is humanly possible won over. I have had extreme insomnia that was fed by the call of the wild sewing machine.

Thank you to all of you wonderful people out there.... Old friends and new... for all the support and encouragement. I do need a show now and again to see that others love my babies as much as I do. =)

I made some new crows this time around. They are to date, my favorite ones yet. Each new batch gets a makeover of sorts. I think of it as getting the bugs out. Anywho, I did love them for the few hours they were with us at the booth. I thought they may get to go home with me. I secretly hope that with all of them (maybe not so secretly because Bobbie has to keep pulling things out from under the table and back out for sale every few hours) haha.


This show I also made a bunch of bookmarks. Many people tried to discourage me, saying that noone reads actual books anymore and they aren't so good with the kendal or nook, etc. Well I love an actual book in my hand and I have a nook (love it too) But I figured even if I went home with all the bookmarks I made for this show, it would be better than the grocery store reciepts that are in my books now. For the record, I sold most all of my bookmarks! I suspect some of them bought them as gift tags as well. LOL




Thursday, December 20, 2012

Wednesday, December 19, 2012

Baked Eggs with Tomatoes



Baking eggs in individual ramekins along with a little butter and cream is a classic French dish. Sometimes vegetables, such as the tomatoes here are a bed for the eggs. Cooked spinach, chard or kale, or sauteed mushrooms or lees would make delicious substitutions. For another variation, incorporate chopped ham into the vegetables.
Ingredients:
2 tsp. unsalted butter, plus more for ramekins
2 or 3 tomatoes, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 tsp. salt
1 tsp. freshly ground pepper
4 eggs
4 tsp. heavy cream
4 tsp. grated Parmigiano - Reggiano cheese (optional)

Directions:
Preheat an oven to 350°F. Generously butter four 1/2 - cup ramekins

In a bowl, stir together the tomatoes, basil, parsley, 1/2 tsp.  of the salt and 1/2 tsp. of the pepper. Divide evenly among the prepared ramekins. Cut the 2 tsp. butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Drizzle each egg with 1 tsp. of the cream.
Arrange the ramekins on a rimmed baking sheet.

Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about15 minutes. Remove from the oven and sprinkle each serving with 1 tsp. of the cheese. Serve immediately
Serves 4