Tuesday, March 08, 2016

Stitching and Cooking

I have not gotten a lot of stitching done since my last post. We had a spurt of warm weather which sent many of the trees around here into thinking it was Spring and they began to bud! That's all it took for my allergies to kick up - BAD! Spring is my worst allergy season anyway.
I have decided on my next infusion project. It will be Sarah Steel 1772 by Tree of Life Samplings! I am really excited about this piece and it will be a wonderful project to take along with me to my infusions. The ladies that work there always like to look at what I am working on and I just love all the compliments my stitching gets.  (picture by Tree of Life Sampling)

I had planned to control myself with the Nashville Market goodies coming out. I couldn't resist a peek at the wonderful designs that were being offered. So far, so good. Or so I thought! I know of a handful that I will be ordering! Oh well. Why fight it? Right? LOL.
BIG NEWS! Section 7 of AAFG is FINISHED! That means that the top of this BAP is completed and it only took me way too many years to get it done! I just have to focus and make sure the bottom half doesn't take that long! (sorry the picture came out sideways)

One night last week, I decided to make some sweet potato wedges as a dinner side for my husband since he LOVES those sweet potatoes! It was a new recipe and since I don't eat sweet potatoes, I only had my family's reaction to go on. They were a HIT. The boys loved them and my husband asked me to fix them more often and to fix more when I did have them. I got the recipe over at bakerbynature.com and  I thought I would share the recipe with you.
  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper
  • Instructions
  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!
  5. Cool wedges on pan for 5 minutes, then serve at once! (I put some parsley flakes and grated parmesan on them for extra flavor). Picture by Baker by Nature.com

Thanks so much for stopping by! Until next time, may you have simple days and an uncluttered heart!