we loved Christmas

It was fun and sweet and filled with joy. And jammies.

hexie quilt heaven

I love Susan Branch and her blog and her website and her books and and her style and her writing. This Grandmother's Flower Garden quilt is an antique quilt she collected and posted on her blog in September of 2011...the link is here. I just stumbled onto the blog post and was scrolling through her beautiful photos of quilts in her bedroom, living room, and even hanging from the clothesline in her yard. When I saw this quilt, I kind of melted.

I've made a few hexie flowers and looked at a lot of patterns for flower garden quilts. I like having ongoing handwork to work on (yes, like the cross stitch sampler I've had in my bottom drawer since 1996, lol). But I've never really been motivated to start a hand-stitched quilt project until now. It's no surprise that I love the quilt - it is blue and white and pretty as can be. The charm of the quilt is in the faded fabrics, the hand quilting, the washed crinkliness, and the old-fashioned flower prints. Wouldn't it be fun to meet the woman who made it and say thanks. 

quick dinner

I made this and it was yummy! (I used ham from the deli rather than proscuitto.)

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce

Recipe courtesy of Emeril Lagasse

Total Time: 40 min
Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

Ingredients
1 pound fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup diced onions
1 tablespoon minced garlic
2 ounces prosciutto, cut into 1/4-inch strips
1/4 cup dry white wine
1 1/2 cups heavy cream
3/4 cup frozen sweet peas
3/4 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves

Directions
Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.

While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.

Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/fettuccine-pasta-with-prosciutto-peas-and-a-cream-sauce-recipe.html?oc=linkback