Thursday, July 18, 2013

Just a little news and a recipe

In June, I traveled to Arkansas to give a trunk show and teach a short class to one of my mother's quilt guilds.  The first part of the morning I gave my trunk show and answered some questions before breaking for a pot luck luncheon.  Which,  by the way, was delicious and the homemade bread was awesome!  After lunch, I set up for a small showing of projects with plans to demo a bit and teach some strip piecing techniques. It didn't go that way, but was really wonderful anyway.  After showing some of my strip piecing projects, they all just wanted to look at my projects and ask questions.  They were not really prepared - most of them - for a "class".  However, one lady, pictured below with me and my sister, Paige, came prepared, but decided not to sew.  She was darling and requested that we take a picture with her.  They asked if I would come back and teach an all day class next time.  So, I am looking forward to returning to Arkansas to teach some more quilting in the future.  Don't know exactly when that will be, but hopefully sometime soon.  
One of my strip piecing projects that I took was this string quilt I have previously blogged about here.  Since returning from Arkansas, I have added a large blue border all around.  I was thinking at first that would be all I would add, now I am thinking about adding some gray and green 4 patches.  I still have some of the gray strips and I have some bright green fabric in the same print as the dark blue.  I think I will work on that tomorrow and see where it leads me.   I am not sure I want them all the way around the quilt or if I want them randomly spaced, clustered on the corners or what.  I will just make up a bunch and then play.  

Earlier this week I tested out one of the recipes I have copied down from the Internet - probably from Facebook - for easy lasagna.  It was fast, easy and tastes wonderful.  Here are the simple directions for making this fantastic lasagna. 
1 jar prepared pasta sauce (I used a jar of Putanesca sauce I got at Big Lots and had in my cabinet - I think this made the dinner since it has great flavor with the olives and capers)
1 package refrigerated ravioli (I used Buttoni cheese ravioli in the smaller shape, but used a large package)
Mozzarella cheese grated
Parmesan cheese grated
frozen spinach, thawed and all the water squeezed out
Now to assemble.  Put a little bit of the pasta sauce in the bottom of  a 9 X 13 pan.  (You could probably use a 9 X 9 pan and make more layers.)  make one layer of the ravioli - do not overlap.  Pour a little of the sauce over the top and cover with half the spinach and mozzarella cheese, do another layer of the ravioli, sauce, spinach and cheese.  End with a layer of the ravioli and sauce. Be sure you have enough sauce to do this top layer because it's important to cover all the ravioli so it will cook and soften in the oven.  Cover the entire dish with the Parmesan cheese and cover with foil. 
Bake at 350 degrees for 30 minutes.  Uncover and bake about 10 more minutes or until golden brown and bubbly.  Let set for a few minutes on the counter before serving. 
I hope you enjoy this as much as I have enjoyed eating on it.  I have put some in the freezer to see how it likes to freeze.  I figure it will be okay since all the ingredients can be frozen.  You could change it up just by changing your sauces and your ravioli.  I think the next time I make it I will use a vodka sauce and a meat filled ravioli in the large squares.  Enjoy!

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