Karen Golin
FACS teacher, quilter, sewist, antiquer
Food. Food. Food & Tea. Food. Food & Drink. Food. Fashion. DICCIONARIO DIRECTORIO. Fashion. Stitch School. A couple of weeks ago, Susan showed some very cool embroidered pictures of cottages on her T-Cozy blog.
Knowing that I sell copies of vintage patterns on my website, she emailed to ask if I knew anyone who could take her original picture and make a pattern from it. It was a challenging picture to trace (lots of tiny leaves and flowers) but I told her I'd do it. Yes, it's possible to digitally trace original embroidery but it's not magic—you still have to do all the tracing. It's just done with a mouse instead of a writing instrument and a steady hand and graphic design background doesn't hurt either. The pattern is now for sale and you can head over to her latest blog post for ordering information. A beginning embroiderer may want to practice up on their stitches—about half of the design is cross stitch (that's easy) but the rest uses a variety of other stitches—like chain, outline, French knot, and lazy daisy. I'll add it to the list.
Sewing resources. Costume Review. Pasta. PASTA. PASTAS. Pasta. Salad. Salads. Urgette and hazelnut salad recipe. Courgettes are one of my favourite vegetables.
And right now, they are at the height of their season. We serve a variation of this dish at the Whitechapel Gallery, with gremolata (lemon zest, garlic, parsley and olive oil). Or, as a quick way to get that touch of acidity, just add a squeeze of lemon juice (instead of the vinaigrette). As well as making a great starter or simple supper, this can be served with roasted chicken or fish. Finally, a griddle pan is the perfect way to cook the courgettes for that chargrilled flavour, but sauteing them, as I have done for this recipe, produces a lovely result too. (Serves four as a starter)4 large green courgettes4 large yellow courgettesA few cloves of crushed garlic A few sprigs of rosemary75g extra virgin olive oil, plus some for sauteing15ml red wine vinegar½ tsp dijon mustard100g roasted hazelnuts, without skin and crushed1 tbsp fresh mint, chopped2 baby fennel, sliced (or ¼ regular fennel bulb) Wash the courgettes and top and tail them.
Salads. Bread. Bread. Breads. Breads:) Sicilian No Knead Bread. This Sicilian no knead bread recipe holds a solid place on my short list of favorite no knead recipes.
Huge thanks to its creator Ed Pillitteri from Seattle, who is generously sharing it with us. Serve with spaghetti, eggplant parmesan or lasagna and watch your family or guests weep with joy. Ed Pillitteri – Sicilian No Knead Creator That’s the good news. On the flip side, some of its ingredients are not easily found in most grocery stores.
Update: See Ed’s comment below about doing a search for “Golden Temple Durum Atta Flour”. The other not so common ingredient is barley malt syrup. If you’ve made it this far and are actually ready to start baking, congratulations, the rest is relatively easy. Following is the recipe, instructions and a two part video thrown in for good measure. No Knead Sicilian Style Bread 300 grams (~2 cups) Durum flour (not semolina for pasta) 120 grams (~1 cup) White bread flour 1 1/2 tsp. Mix the two flours, salt and yeast in a bowl. Notes: Ed later added this: Garlic Butter Rolls › shutterbean. For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you!
They are scrumptious! French food Info. Find recipes online
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