It’s sick, I know, and I will eat my words on Jan 2.
there’s just something about it…maybe the cooling weather, getting back into a normal routine, emerging fall colours, produce at the market. Take your pick.
some good end of summer music (mind the swearing):
[AWD_comments]My latest project.
Remarkably, I found a 40’s pattern that matches my measurements really well…I love the look of this era, but I’m afraid that the style doesn’t really suit me, but we’ll see… I bought this pattern a while ago, and haven’t really landed on a fabric that I could see making this in. Then I was out with Lauren picking out her apron fabrics and I can across this:
It appealed to me because of it’s vintage look, but most of all that it was $1.99/m. In fact I was going to use it for something completely different, I had it picked out with this wool tweed:
For a separate project, then realized that they would look really nice together, and it would be in keeping with the 40’s era.
Its fun when things come together nicely.
I’ll let you know how things turn out.
So easy to make, and endless possibilities!
Plus, it’s handy to live where there are large warehouses of quilting cotton to be found in every nearby town.
I made this one for Lauren. I have also made one for Chris’ mom, and I’m working on one for his sister.
A few weeks ago I had an urge to throw a party for New Years rather than have the usual quiet evening in with a few friends. I didn’t put a ton of stock into my decision, it was an impulse that I felt needed to be done.
I don’t know, maybe it was because I’m feeling like I need to celebrate even though the life event that I am still waiting for (settlement) is still on the horizon and I’m tired of waiting for something to party about. Or maybe subconsciously I knew that it was the close of a very significant decade in my life. The last 10 years have brought the biggest changes that I have ever experienced and possibly ever will. Its hard to imagine another one that will be as life changing. If it is, I’d like to know, I think I need to catch up on more sleep in order to pull off another 10 years like that.
To reflect:
I think I did pretty good, and of course I couldn’t have done it without my God and my incredible family and friends.
(feel free to comment on anything I may have missed, 10 years is a lot to go over, especially after partying it up the night before)
Now for what’s to come…
Had to show off my new dress form.
This one is my favourite so far. It was fun sewing the flower on the bag. Not an original idea by any means but I felt like a genius anyway.
I’m working on a couple more orders for this bag this weekend and hopefully will be getting more colours soon. Stay tuned!
Since it’s the first day of Autumn why not get a butter cup?
Brown and Pink
Grey an Blues and Teal.
I had some super thick boneless pork loin chops that I got at Costco back at the beginning of the summer. They were good but hard to balance getting them cooked through without drying them out. I’ve tried various methods, brining, smoking, braising all with the same basic result. Boring. Chris thinks the bone-in chops would be better, I’ll have to try them next and see.
These were the last two, so I really wanted to do something good with them. I figured stuffed would be a nice seasonal thing to try.
Most of the basic recipes online used chopped apples, onions, celery and toasted or stale bread cubes tossed in apple cider. Sounded good to me until Chris suggested I caramelize the onions as well.
I am married to a genius.
Pam’s (with Chris’ suggestion) Apple and Caramelized Onion Stuffed Pork Chops:
4 Pork loin chops 1 1/2-2 inches thick.
1 large onion sliced.
1 granny smith apple chopped.
1/2 cup of apple cider or apple juice.
2 slices whole wheat toast chopped.
1 tbsp or so of chopped fresh sage.
1 tsp poultry seasoning
salt and pepper to taste.
1 tbsp unsalted butter.
1 tbsp canola or olive oil.
In a large skillet, caramelize the sliced onion in butter (I added a bit of olive oil in case the butter might burn) for half an our on medium-medium low, or until the onions have reduced and are golden brown. Toss in the apples and sauté until tender. Stir in sage and poultry seasoning, salt and pepper, bread pieces and half the juice (or enough to moisten bread) cook for a minute and remove from heat.
Slide a paring knife into the side of each pork chop, pivoting the knife to create a large cavity inside but keeping the opening fairly small so that the stuffing doesn’t squeeze out. Stuff each chop so that they are fairly packed.
Heat oil in skillet and brown the stuffed chops on each side (about 3 minutes per side) then transfer to baking dish. Bake in 350F oven for 20minutes covered in foil and then another 20 minutes without the foil or until the pork has an internal temp of 160-170F.
I then used the remainder of the apple juice and some more butter to make a bit of a glaze, however I kept throwing in more things like gravy browner to get it to taste right. Can’t remember what I did but it was good. But really everything is good with caramelized onions. Next time I’ll try some goat cheese in there…I expect it to be mind blowing.
Enjoy!
Just got back from a road trip to NYC. Had a great time with friends, laughed a lot, saw some weird folk, ate some great pizza and had expletives yelled at us by a cop. A full New York experience.
I guess this picture would be a worms eye view of the Apple Store on 5th Ave.
This song was discussed at length during the 20 hours or more of driving there and back. No conclusions were made…I think.