Tuesday, March 27, 2012

Updating...

Hi!  I'm trying some new blog looks, so you might see something different next time you check!

Any ideas on incorporating my original design and sewing portfolio concept (and blog title) with what my blog has become (life--sewing, cooking, home, family, outings, etc.)???

Thursday, March 15, 2012

San Francisco


We had an outing to San Francisco last weekend, with my sister- and brother-in-law.  It was a beautiful early March day, sunny and clear with only a light breeze.

The reason for the trip was a bay cruise on a sailboat!  A first for me!  The four of us were all the passengers, plus two crew.  Below deck was a bit sketchy for motion sickness, so we spent nearly the whole cruise out past the Golden Gate and back sitting on the deck at the front of the boat.


We enjoyed sodas and chips, and BBQ pork and veggie kabobs.


He's mine (or I'm his.) :-)


After the cruise we worked our way up to Coit Tower.  If you've never been it's worth all the steps to go up the west side of Telegraph Hill--beautiful, lush, charming gardens are nestled into every nook on the hillside!


We topped off the day with a stop at Ghirardelli Square, for ice cream and chocolate of course!



Monday, March 5, 2012

More Breakfast Food!

Oatmeal

I've tried oatmeal cooked all different ways, and just haven't found any method that makes it really appealing to me, until now!  My sister shared her "instant-style" oatmeal:

2 parts rolled oats
3 parts boiling water
dash of salt

Combine in a cereal bowl, cover with an inverted luncheon plate and let sit for 10-15 min.


I usually use 2/3 cup oatmeal to 1 cup water for one generous serving.  Strangely, I've always liked those little paper packets of instant oatmeal that we only got for camping trips!  This method makes a cereal with a very similar texture to instant oatmeal.

The picture shows it served with sauteed apples, with some brown sugar and cinnamon.

Thursday, March 1, 2012

"Best-Ever" Bran Muffins

1 cup softened butter
2 cups lightly packed brown sugar
1/4 tsp. salt
1 1/2 cups wheat bran
2 tsp. baking powder
2 3/4 cups unsifted all-purpose flour
1 cup chopped walnuts or pecans (optional)
1 1/2 cups raisins/dried cranberries/chopped dried apricots
2 cups sour milk*
2 tsp. baking soda
2 eggs, well beaten

Cream together butter and sugar.  Combine salt, bran, flour, and baking powder; add to butter and sugar.  Stir in nuts and dried fruit, if desired.  Stir baking soda into sour milk, then add to dry ingredients.  Stir only until combined.  Fold in beaten egg.

Spoon batter into greased muffin cups.  Bake at 375 degrees for approx. 20 minutes.  Cool 5 minutes before removing from pan.

Makes 2 1/2 to 3 dozen.

*Note:  I make my milk sour by putting 2 Tbsp. vinegar in the bottom of a 2 cup measure and then adding the milk.

This recipe is from my mom's The Chatelaine Cookbook