It's quilting time ... Part 3

Here’s a little update on my baby quilt.

I’m finished assembling one side and I’m super excited! I think it looks pretty darn good for a first time!

I still have to make the back side, and here’s what I have in mind. I want to stitch my niece’s name and date of birth as well as something like: hand-made with love by Catherine.

Roasted Chickpeas

-    1 can chickpeas
-    1 tbsp vegetable oil (I used canola)
-    ¼ tsp cumin
-    ¼ tsp ginger
-    ¼ tsp paprika
-    ½ tsp salt

Preheat oven at 425°F.

Place the chickpeas in a bowl and mix in the oil. Sprinkle on the spices and toss until the chickpeas are evenly coated.

Place the chickpeas on a parchment paper lined baking sheet.

Bake in the oven for 35 minutes.

Enjoy!

Sweets for my Valentine!

Today’s Valentine’s Day. For me, the best part is the chocolate! Here are a few sweet dessert ideas for your sweetheart!

(Click on the pictures to be sourced back to the recipes.)

100 Cupcakes!

This weekend, my sister Liz and I went to a friend’s wedding shower! What better than cupcakes for a girly girl party!

We picked up these little gems at a cupcake boutique called Petits Gâteaux.

Red Velvet, Lemon Meringue,  Carrot Cream-cheese or Banana Cream-fudge… what to chose, too many kinds!

Blue cheese and walnut salad with marinated onions

Salad
-    1 big red onion
-    salt
-    fresh ground black pepper
-    white wine vinegar
-    1 romaine lettuce, leaves separated and washed
-    1 boston lettuce, leaves separated and washed
-    100 g of blue cheese, I used Roquefort
-    a good handful of walnuts, toasted and roughly chopped

Creamy Dressing
-    4 tbsp extra virgin olive oil
-    2 tbsp fatty yogurt (it called for crème fraîche but I couldn’t find any)
-    1 tbsp red wine vinegar



Slice the onion as thinly as possible. I used a mandolin in order to get the thin slices I wanted. Place the onion slices in a bowl and season with a generous pinch of salt. Pour the white wine vinegar over the onions, just enough to cover.  Let marinate at least 10 minutes.

To make the dressing, whisk together the olive oil, yogurt and red wine vinegar. Season to taste with salt and fresh ground black pepper.

Remove the onions from the vinegar and squeeze with your hands until there is no more liquid left.

Place the lettuce leaves on a plate, alternating the two different kinds. Sprinkle the onions over the lettuce and crumble over the blue cheese. Scatter over the walnuts. Drizzle with the creamy dressing at the last minute.

Original recipe for Jamie Oliver

It’s quilting time ... Part 2

Here is a little up-date of the baby quilt I am making. I must say that’s it’s coming along quite well and I’m pretty proud… for my first time!

So far, the hardest and longest part is cutting up all of the evenly sized pieces.

Here are the little squares sewn into strips. Next I’ll have to start assembling all of this.

I’m really excited!