The last couple of days my lips have been puffy, chapped and bumpy. It seems that I’ve developed yet another allergy. Could it be the Doritos red dye? Maybe it was that red gummy I chewed. Or it is these strawberries? Has my real allergy to strawberries crossed over to fabric strawberries?
The pile is getting bigger. 18 last night, I’m aiming for 25. There just isn’t enough time in the day to do everything on my list.
I set them up and knock them out as fast as I can but then found out I was short on the berry bodies. Than I was back at the ironing board prepping more strips. Not fun on a hot day!
This panel has been in my stash and what better way to use it up than by marrying my block to it. It can be a reverseable quilt. I will need to add more to the panel but that should also use up more scraps. Hopefully, because I’m still not seeing those boxes getting smaller.
My friend Essie came over to play in my scraps. I promised her lunch and she promised to take some scraps to finish one of her projects.
That didn’t even make a dent in the boxes. Some boxes (reds and whites) still have 2 rubber bands to keep the scraps from escaping.
But we did have Yummy food! I found my new favorite risotto. Pumpkin and bacon! Yum-O!
Also a British favorite that is going to be our new way to cook peas. Smashed peas, so good, even if it looks like baby food.
On one of Anthony Bourdain’s shows, he meet a fellow chef at a London pub and had his friend order him what he thought was that pubs best. One of the items was Smashed peas and I remember Anthony saying “Why do this to a pea?” Than he ate it and said “Oh wow, that’s why!”.
Smashed peas: Add 20 oz. frozen peas to 1/4 water. Boil for about 10 minutes, until no longer frozen. Drain any remaining water. Add 12 oz, or 1/2 cup cooked peas, 2 TBS butter and 2 TBS milk to a blender. Puree and pour back into the remaining peas.
That’s it! So good and such a lovely color!
I dare you not to do this the next time you make frozen peas!
Take care my Friends, Brandie