Thursday, February 26, 2015



Today's Writing Prompt: Dessert

What's your favorite dessert?

I have two favourite desserts -- ice cream and cheesecake -- just about any flavour you can think of.

Here are the blog posts I posted on the 'real' April 10th . . . 

Paper Piecing: Angry Bird, Green

This piecing is 2.5" x 3" and made using acid-free products.
$2.50 + shipping
Shipping: in Canada $1.00 - in US $2.00 - Other $3.00
To order contact



Today's Writing Prompt: Visit

If you could visit anyone on the planet right now, who would you go see?

Why do I have to pick only one???

I would rather plan a big party and invite everyone I know . . .

Only one blog post on the 'real' April 9th . . .

Paper Piecing: Airplane #1

This piecing is 4" x 5" and made using acid-free products.
$3.00 + shipping
Shipping: in Canada $1.00 - in US $2.00 - Other $3.00
To order contact

Harvest Pot-au-feu


Preparation 15 min
Cooking 3 h

1/2 onions, finely chopped
1 clove garlic, minced
380 g blade pot roast, or rib roast , cut into large cubes
1 tbsp olive oil
1 tbsp white flour (all purpose
1 1/3 cup beef brot
1 1/3 cup water
1 bay leaf
1 tsp herbes de Provence
1 pinch salt [optiona
ground pepper to taste
1 1/2 carrots, cut into large chunks
1 rutabagas, or turnips , cut into large chunks
2 3/4 cups Savoy cabbage, or green , cut into large chunk
4 small potatoes, whole

Finely chop the onion and mince the garlic. Cut the meat into large cubes.
Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat andbrown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside.
Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stirin the flour and cook 2 min with continuous stirring. Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the pot. Add the bay leaf and herbes de Provence. Season with salt and pepper. Cover and lower the heat to medium-low. Simmer 2 h, until the meat is tender.
While the meat is cooking, prepare the vegetables: peel the carrots and rutabagas, then cut them into large pieces; cut the cabbage into large pieces; leave the potatoes whole. Add the vegetables to the pot and cook an additional 40 to 45 min, until the vegetables are cooked al dente. Adjust the seasoning.
Serve the meat and vegetables including the cooking broth.

This dish can be made a few days ahead and reheated over moderate heat.

The broth may be served in a separate bowl, or it may be puréed with a few vegetables in a food processor then served as a thick soup.

Wednesday, February 25, 2015

Beef and Potato Fricassee

Preparation 10 min
Cooking 40 min
320 calories per serving

240 g beef, inside round, or French steak , cut into 1 cm cubes
1/2 onions, finely chopped  100 g
1/2 clove garlic, finely chopped
1 potatoes, peeled and cut into 1 cm cubes
1 stalk celery, cut into 1 cm cubes
1 tbsp butter, unsalted
1 tbsp canola oil
2/3 cup beef broth
3 1/2 tbsp frozen peas
1 pinch salt [optional]
ground pepper to taste
1 tbsp Italian parsley, fresh [optional]

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Cut the meat into small 1 cm cubes. Prepare the vegetables : Finely chop the onion and garlic; cut the potatoes and celery into 1 cm thick pieces.
Heat half of the butter and oil in a thick-bottom frying pan over medium heat. Add the onion and garlic, sauté 3-4 min until translucent, then remove them and set aside.
In the same pan, add the cubes of beef and sear them over high heat 7-8 min until golden-brown. In order to brown the meat, it is important to remove any juices coming out of the meat, otherwise the meat will «boil» rather than brown. A bulb baster may be used to pull the juices out of the pan (The meat juices may be reserved and added back to the pan later with the broth).
Add the remaining butter and oil to the pan. Stir in the potatoes and celery, then sauté a few minutes. Pour in the broth (and any reserved meat juices), then deglaze. Put the onion and garlic back into the pan. Season with salt and pepper to taste. Cook, covered, over low heat 20-25 min, until the potatoes are soft. Add the peas and cook an additional 3 min.
Sprinkle with the chopped parsley (optional) and serve in the warmed dishes.


Tuesday, February 24, 2015

First Kiss


Tanka Tuesday: First Kiss

It's time for the next installment of Tanka Tuesday!

Tanka is a form of poetry similar to haiku. It's short, and the lines don't need to rhyme. The just must have a set number of syllables: 5/7/5/7/7.

For more about tanka, see the original post here.

Today's tanks prompt is: First Kiss

I can't remember
when it happened where or who
how old I was is
hidden in my memory
it was a long time ago

And here are a couple of blog posts from April 8 2014:

Sunday, February 22, 2015

Marital Status

August 25, 1983

February 14, 2015


Today's Writing Prompt: Status

What's the best thing about being either single or partnered, whichever one you currently are?

Hal and I have been married for 31-1/2 years . . . or has my dear hubby says when he "thinks" he is funny . . . on our second life sentence. Being married is the most annoying and fulfilling status in the world. It sometimes feels that Hal is always trying to push my buttons. You know the ones. Those little things that irritate the hell out of you. And just when you are just about ready to lose your mind, he does something so sweet that you forget all about how annoying he is . . . until the next time.

Have you ever been to Gangnum Korean Barbecue in London, ON?

Paper Piecings that begin with X, Y or Z


Paper Piecings that begin with W


Washington Monument


Watering Can with Flowers

Watermelon Slice

Waving Santa

Waving Snowman

Wedding #1
2" x 2.5"

Wedding #2
2.5" x 3.5"

Wedding Bells

Wedding Cake

Wedding Dance
2.5" x 3.5"



White House


Winnie the Pooh
5" x 6"


Witch #1
6" x 9.5"

Witch #2


Woman with Camera