This last rug is giving me fits. I can’t decide what to do with the lower section of the big leaf….
I tried green, but it melded in too much with the big long spikey grass, so I used purple, but I think it’s too much purple. I’m thinking I might have to get in the dye pots and try to make some sort of transitional wool that goes more from green to purple. I got this green and purple wool from my friend Sandy, but there is just not enough of the wool that goes between the purple and green to make the transition and I’m not even sure that it would work….I’m feeling rather lost. Any ideas?
I also think I’m going to have to outline the pink flower with something darker to make it POP a bit more.
Okay, for now, I’m just going to keep hooking in more of the yellow background and keep thinking about that big leaf!
“Sometimes you have to play a long time to be able to play like yourself."
– Miles Davis
On a brighter note, I made this:
Broccoli, Cannellini Bean & Cheddar Soup
for lunch yesterday when Kelly came over to hook with me….great taste, low in calories!
(not my picture….we were too busy hooking and eating to take pics, but it really does look like this)
Here’s the recipe:
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 cup water
- 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
- 1 14-ounce can cannellini beans, rinsed (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded extra-sharp Cheddar cheese (I used mild cheddar…that’s what I had on hand)
- Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
Tips & Notes
- Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Per serving: 153 calories; 7 g fat (4 g sat, 0 g mono); 21 mg cholesterol; 15 g carbohydrates; 11 g protein; 6 g fiber; 437 mg sodium; 435 mg potassium.
Nutrition Bonus: Vitamin C (94% daily value), Vitamin A (25% dv), Calcium (21% dv)
1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat
Then, last night for supper I splurged and made Bacon n Egg Quesadillas
(again, not my pic….I’ve been a little pic lazy lately huh?)
- 8 medium flour tortillas
- 2 hass avocados
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 1/2 pound bacon
- 8 large eggs
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- One 15.5-ounce can black beans, rinsed
Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash
*I was making mine without the recipe handy and totally forgot the black beans, but they were still delish! What a great comfort food! Breakfast for dinner!