Saturday, October 25, 2008


Just in time to make one or more for all the special people on your Christmas list. What is better than recieving a wonderful book as a gift? That book wrapped in handmade, reuseable book cover. I have had so much fun making these in all sizes. This is a quick project, made in a couple hours at the most, and easy to embellish or not. I'll be adding instruction for unique beads and buttons soon!  bookcover.pdf I'd love to see what you do with this pattern, so email me your photos!

Wednesday, June 25, 2008

New Fabric

I've listed some great new fat quarters and jelly rolls, in the Dandelion Girls collection by Fig Tree Quilts and Moda. The colors and patterns are beautiful, see the swatches below. I wll include with any purchase my new exclusive fat quarter friendly Book Cover pattern. The pattern tells how to make a cover for any normal size book or journal. Would be a great custom made gift for the book lovers in your life.




Friday, June 20, 2008

Spinach, Mushroom, Sausage Breakfast Casserole

Great make ahead breakfast, just put in the oven 55 minutes before your meal.


2 1/2 cups seasoned croutons
1 pound pork sausage
4 eggs
2 1/4 cup milk
1 (10 3/4 oz) can cream of mushroom soup
fresh spinach leaves (good size handfull)
8 oz. fresh mushrooms chopped to desired size
half medium onion chopped
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard


Spread croutons in greased 9x13 baking pan. Brown sausage in a medium skillet, remove when browned and reserve a tiny bit of drippings and saute the onions and mushrooms.

In a bowl, whisk together the eggs, milk and mustard. Stir in the cheeses and the soup. Spread spinach leaves over the croutons, top with the sausage and mushrooms. Pour egg mixture over all. Refridgerate overnight.

In the morning - preheat oven to 325 degrees F

Bake for 50 to 55 minutes until set and lightly browned. Serve hot.

Friday, April 11, 2008

Wednesday, April 2, 2008

Purse / Tote Organizer

As promised in my last post; here are the photos of my organizer project. Here is the link for the recipe or instructions if you prefer.


Empty organizer, notice how sturdy! Easier to load this way


Look what I can fit in this thing! I tweeked the pattern to use in my gym bag. It measures 36" x 8" - Pocket is 36"x 7'.


Rolled and ready to put in my gym bag.


In the bag! Spread out to the sides and it leaves a nice area in the center for my towel and clean clothes. Throw in a plastic bag for wet stuff.


And GO!!

Can't wait to finish a smaller one to easily do my quick purse change!!

Tuesday, April 1, 2008

Out of Hibernation

I finally feel like I've come out of hibernation even with the cold weather and even the snow we have be getting lately. The days are getting longer and we are having longer and longer "sun breaks" (Pacific Northwest speak).

The true test for me is that I've been inspired to finish projects and even to do a little creating. I made one of the super simple and very functional purse organizers.  I found a free pattern at and of course as per my norm, I tweeked it to suit my needs. Awesome! Any little project that can be finished in less than a day is a great mood booster. Pictures will be coming soon.

Saturday, March 29, 2008


Is this really the end of March? 3 days of off and on snow...enough already!!!!!

Monday, January 7, 2008

White Chili

This is delicious! Even my diehard traditional (red) chili loving men loved this. My shortcuts are in ( ).

White Chili

2  1/2 to 3 pounds chicken breasts about 3 whole breasts (1 large rotiserrie chicken, cut up or shred)
6 cups chicken broth, homemade, canned  (boxed)
2 T extra virgin olive oil
2 medium onions, chopped, about 2 C
8 large garlic cloves, chopped or crushed
3 or 4 red or green 3 inch chilies finely chopped (canned chopped green chilies)
1 T ground cumin
1 T died oregano preferable Mexican
1/2 t. ground cinnamon
1 pound small white beans, great northern, navy or other, covered and soaked overnight. (minimum of 2 cans any white beans)
Coarse sea salt
Tabasco or other bottled hot sauce
3 to 4 cups grated Monterey Jack cheese
Sour cream
Tomato salsa (deli fire roasted salsa)
Lime wedges (lime juice)

In a 5 to 6 quart pot cook the chicken in the broth. remove the chicken from the broth and cube or shred. Reserve broth in another container. Using the same pot, warm the olive oil and saute the onion until almost borown and add the garlic and saute for another 30 seconds or so.
Add the chilies, cumin, oregano, cinnamon, beans and reserved broth. If using dried beans, simmer for 1 to 1 1/2 hours til beans are tender (canned beans? - continue to next step)
Stir in the chicken and simmer. Taste and adjust seasoning to your preference with salt and hot sauce.
Just before serving stir in 1 cup of the shredded cheese.
Serve in deep or flat bowls with side dishes of grated cheese, sour cream, salsa, and lime. (We also like white corn tortilla chips with this)

Serves 6 to 8 (3 to 4 of my men)

Before adding the cheese this can be refridgerated for several days (not in my house) or frozen for up to 6 months.
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