Marty's Quilt

I was able to finish this quilt in May and get to my cousin Marty.  Pretty proud of how it looks in her room.  Queen sized quilt with a natural cotton batting and a light brown paisley print on the back.  Very simple quilting was used.....basically stitch in the ditch.

Blocks for my May and July block swap partners at Stash Bee.  Just now getting to post these even though May's block was sent in early June

 

I am still not really pleased with it but needed to just call it quits and get this in the mail for Stash Bee.  The QB wanted houses from everyone and I wanted to do a witch house since every town needs one.  I still feel like the right hand side needs something but not quite sure what to add.  Ever have a project where you just need to give up.  I have taken this block apart so many times and adjusted height of the sky, grass etc.  Still not happy with it.

Alex's Rich Chocolate Cake

Alex used this recipe for his Glados Cake......much richer than I ever imagined it would be......must make again!



http://www.food.com/recipe/dark-chocolate-cake-2496

Ingredients

2 cups sugar

1 3/4 cups flour

3/4 cup baking cocoa ( dutch process or dark cocoa preferably)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4-1 cup boiling water ( see note below)

Directions

Heat oven to 350°F.

1. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
2. In large mixer bowl, stir together dry ingredients.
3. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
5. Pour into prepared pan.
6. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
7. Cool 10 minutes; remove from pan to wire racks.

 Making this for dinner tonight since we got another cucumber from the garden I need to use up plus a pound of aspargus...


Sesame Chicken and Asparagus Pasta

http://www.food.com/recipe/sesame-chicken-and-asparagus-pasta-180887

• 8 ounces linguine
• 3 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon brown sugar
• 6 tablespoons chunky peanut butter
• 1/4 cup soy sauce
• 6 tablespoons sesame oil
• 1 tablespoon hot chili oil (optional)
• 2 cooked boneless skinless chicken breast halves
• 5 tablespoons sesame seeds, toasted
• 1 lb asparagus, trimmed
• 3 scallions, white bulb and inches green cut up
• 1 small cucumber, halved and seeded cut into 1/4 inch dice

Directions:

Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.

1. Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
2. Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
3. Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
4. Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
5. Serve at room temperature.