charisstoma: (Default)
2017-07-22 08:27 pm

Nine Patch + Fence Rail Quilt



Nine Patch + Fence Rail Quilt
64" x 76"

1/4" seams

42 x 10" squares (layer cake) - lay dark square on top of light square, cut into 2 1/2" strips = 4 strips
1 1/4 yd background - cut 6 1/2" squares (make 12), 2 1/2" inner borders on either side of '2 1/2" remainder squares' border
1 1/4 yd outer border - 4" border


Make:

Fence Rail block of 3 strips ( make 31)
For each 2 colors = Sew 2 same color dark with 1 light in the middle and 2 light same color with 1 dark in center. Cut each of these sewn together strips into 6 1/2"


https://www.youtube.com/watch?v=H18g6Skyl3s


9 Patch Block (make 20)
Take trimmed remainder of Fence Rail into 2 1/2" strips = 2 strips*
From the 2 extra strips (1 dark/1 light of these strip colors) sew 2 of one color and 1 of the other to form a strip that matches one of the 2 1/2" strips*.
Assemble and sew these strips into 9 Patch Block.


7 blocks across:
9 Patch, Fence Rail, 9 Patch, Fence Rail, 9 Patch, Fence Rail, 9 Patch = Fence Rail done horizontally.
Fence Rail, Background, Fence Rail, Background, Fence Rail, 9 Patch, Fence Rail = Fence Rail done vertically.

<2 1/2" Patch Border
Use all the left over squares, sewing them into one long strip to make next border.
charisstoma: (Default)
2017-07-22 07:17 pm

Easy Fence Rail Diamond Quilt



Easy Fence Rail Diamond Quilt

jelly rolls (2 1/2" x 44" strips of quilting fabric), sew 3 together into one strip, cut into squares
2 1/2" square to snowball same position corner of 3 strip block (solid)

additional option: 1 1/2" square to snowball opposite corner (solid)

(Using scraps of Batik, a jelly roll and 5 strips of a solid, you can make your own (beautiful) fence rail diamond quilt.)

50" x 62" = 4 x 5 = 20 blocks
75" x 87" = 6 x 7 = 42 blocks

6 3/4" blocks doesn't do dimensions hmmmm 12" square blocks if no borders or add 12" width for borders
work in progress

fence rail with diamonds
charisstoma: (Default)
2017-07-22 04:52 pm

Lentil & Rice Soup

Lentil Soup
Recipe by Lidia Bastianich, co-owner, Lidia’s Kansas City, reprinted with permission from Lidia’s Mastering the Art of Italian Cuisine

lentil & rice soup
http://www.feastmagazine.com/cook/starters_and_sides/article_b04d731c-b016-11e6-89d1-f3b1cc2e798f.html

Serves | 4 to 6 |

4 oz pancetta, cut into small chunks
4 cloves garlic, peeled and crushed
¼ cup extra-virgin olive oil, plus more for serving
2 medium carrots, peeled, large dice
2 stalks celery, large dice
1 small onion, large dice
2 cups loosely packed fresh Italian parsley leaves
1 28-oz can San Marzano tomatoes, crushed by hand
2 bay leaves
4 quarts cold water
1 lb brown lentils, rinsed
1 Tbsp kosher salt
1 cup long-grain rice
freshly grated Grana Padano (to serve) cheese

Preparation

In the bowl of a food processor, combine pancetta and garlic, and process until smooth. Heat a large Dutch oven over medium-high heat, and add olive oil. When hot, add pancetta mixture, and stir until fat renders, about 5 minutes.

Meanwhile, in the bowl of food processor, combine carrots, celery, onion and parsley. Process until slightly chunky. When pancetta mixture has rendered, add processed vegetables to Dutch oven, and cook, stirring until dried out, about 5 minutes.

Add tomatoes; fill emptied can with water, and pour into pancetta mixture. Add bay leaves and cold water to Dutch oven. Bring to a boil, and simmer rapidly, uncovered, until soup is reduced by a fourth, about 1 hour. Add lentils, cover and cook, 15 to 20 minutes.

Add salt and rice to Dutch oven, and stir. Simmer until rice is al dente. Don’t overcook – rice will continue cooking in soup as you serve it. Remove bay leaves. Serve with a drizzle of olive oil and sprinkle of cheese.


~~~~~~~~~
Lentil & Rice Soup
http://www.wgbh.org/blogs/recipes/Rice--Lentils


Ingredients
2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

Directions
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.

Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)

Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.

Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.

Serve in warm bowls, passing more cheese at the table.
Serves: 8
charisstoma: (Default)
2017-07-22 04:01 pm

AHHHhhhhhhh! It was supposed to be cooler today.

104.9°F 41°C
Feels Like: 113.2°

So Far Today
Hi: 105.2°F @ 4:46 pm
Low: 78.6°F @ 6:47 am
Humidity: 32%
Wind: 5 mph
grill coals
charisstoma: (Default)
2017-07-22 12:22 pm
Entry tags:
charisstoma: (Default)
2017-07-22 02:10 am

Bunny Harvestman

Bunny Harvestman
http://petslady.com/article/creepy-cute-bunny-harvestman-could-give-arachnid-arachnophobia

Creepy Cute Bunny Harvestman
Posted by Creature Features on July 20, 2017

This bizarre looking “Bunny Harvestman” from the South American rainforest looks like a mad scientist grafted a rabbit's head onto an octet of spindly spider legs.

Metagryne bicolumnata, to give it its official scientific name, was beautifully photographed on July 11th of 2017 by Flickr member Andreas Kay (Ecuador Megadiverso).

Though members of the Arachnid class, harvestmen (also known as “daddy longlegs”) are not spiders though they do have eight legs. We're sure that factoid makes you feel better, assuming you haven't already run off screaming.
Bunny Harvestman 1
charisstoma: (Default)
2017-07-22 01:52 am

Mackinac Island Fudge

Mackinac Island Fudge

fudge
http://12tomatoes.com/mackinac-island-fudge/?utm_source=glp-12t&utm_medium=social-fb&utm_content=Link&utm_term=&utm_campaign=mackinac-island-fudge

40 minutes to prepare, Servings 16-20 depending on size of slices/pieces


INGREDIENTS

8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners’ sugar

PREPARATION

Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.

Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner's sugar. Beat with an electric mixer until fudge is smooth and thick.

Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.

Slice to serve. Enjoy!
charisstoma: (Default)
2017-07-21 11:07 pm

Photo- Cerberus

People Who Tried to Take Panorama Shots and Ended Up Opening the Gates of Hell
http://www.sadanduseless.com/2017/07/panorama/#i27YPgdmPqEiT15c.01


cerberus
charisstoma: (Default)
2017-07-21 10:33 pm

Chewy Nutty Squirrel Bars

It says:
These are super easy to make, and come with a sweet and salty combination of flavors that we absolutely go nuts for! A crisp cookie base is covered with a chewy filling, and that chewy filling is topped with a delightfully delicious swirl of caramel and nuts. Our secret here is to toast the nuts before they go on top of the bars. Toasting really brings out that nutty flavor and makes the cookie taste a little more decadent and rich than it would otherwise.


Chewy Nutty Squirrel Bars

chewy nutty squirrel bars
http://12tomatoes.com/chewy-nutty-squirrel-bars/?utm_source=glp-12t&utm_medium=social-fb&utm_content=Link&utm_term=&utm_campaign=chewy-nutty-squirrel-bars

40 minutes to prepare 24-32 bars

Ingredients

2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt

Preparation

Set aside 2 tablespoons of butter.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.

Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.

In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.

Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.

Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
charisstoma: (Default)
2017-07-21 06:51 pm

MINI COCONUT CAKES

MINI COCONUT CAKES

Minicoconut cakes
http://www.bakeorbreak.com/2015/03/mini-coconut-cakes/#bOyOLbbgFS0liJS4.99

Coconut and almonds star in these sweet, simple, and delightful Mini Coconut Cakes.

yield: 24 MINI CAKES prep time: 15 MINUTES cook time: 18 MINUTES


Ingredients

1 1/2 cups unsweetened dried coconut 355ml
3/4 cups granulated sugar 151g
1/2 cups all-purpose flour 63g
4 large egg whites
1 pinch salt
1/2 cups unsalted butter (melted and slightly cooled) 114g
1/4 teaspoons almond extract
2 tablespoons sweetened coconut flakes
2 tablespoons chopped almonds (or sliced)


DIRECTIONS:

Preheat oven to 375°F. Grease a 24-cup mini muffin pan.

Combine the unsweetened coconut, sugar, and flour. Set aside.

In a large bowl, whisk the egg whites and salt just until smooth. Add the butter and almond extract, and whisk until combined. Whisk in about half of the coconut mixture. Then gently fold in the remaining coconut mixture.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Sprinkle the sweetened coconut and almonds over the top of each cake.

Bake 15 to 18 minutes, or until the cakes are golden brown and set. Transfer the cakes to a wire rack to cool completely.


Nutrition
Calories 160
Sodium 2% 45mg
Fat 14% 9g
Protein 4% 2g
Carbohydrates 6% 17g
charisstoma: (Default)
2017-07-21 06:32 pm

PINEAPPLE FRIED RICE

Pineapple Fried Rice

Pineapple fried rice
https://www.yummly.co/recipe/Pineapple-Fried-Rice-604402?prm-v1&utm_medium=email&utm_campaign=popular-searches-email

30 min

SERVINGS: 4
Ingredients

3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoons ground ginger
1/2 teaspoons white pepper
2 tablespoons olive oil
2 cloves garlic (minced)
1 onions (diced)
2 carrots (peeled and grated)
1/2 cups frozen corn - 41g
1/2 cups frozen peas - 67g
3 cups cooked brown rice - 3/5kg
2 cups pineapple (diced, canned or fresh) - 330g
1/2 cups diced ham - 113g
2 green onions (sliced)


DIRECTIONS:

In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Serve immediately.



Nutrition
Calories 400
Sodium 45% 1090mg
Fat 22% 14g
Protein 22% 11g
Carbohydrate 20% 60g

Posted Comments:
Easy to make. Will substitute chicken for the ham next time. Added some pineapple juice for extra flavor. Will make again for sure.
charisstoma: (Default)
2017-07-21 06:06 pm

Greetings from Hell or close enough

103.0°F 39°C
Feels Like: 108.5°

So Far Today
Hi: 104.1°F @ 4:53 pm
Low: 79.7°F @ 6:52 am
Humidity: 31%


About that Global Warming claim... nah must be untrue.
charisstoma: (Default)
2017-07-21 01:01 am

Why yes there is a Demon interested ...

Master List - http://charisstoma.dreamwidth.org/1302810.html



Title: Perilous Path - Part 5
Part 4 – Research - http://charisstoma.dreamwidth.org/1305043.html
Author: charisstoma
Word count: 304

‘Step into the water,’ the cheerful splashing fountains said or so it seemed as she walked by them.
‘Nope. Nope. Nope. Not going to,’ she sped up as she walked by the long line of vertically dancing water.

Slightly ahead of her, like 3 steps and she had already angled her path to go around the person, a student bent down to rescue some bug or penny or ‘something’. With a cry the student fell sideways into the grey, blue, and white roiling length of water to seemingly disappear. Just as quickly they reappeared gasping, bobbing to the surface and levered themselves out and a couple steps from the water feature’s edge.

“You okay?” she asked him,

“Wha..? Um yeah, I think so. I could swear the water just molested me. It um felt me up back and front.”

“Oh...” she paused, how to explain, “you should sit-in at one of the Demonology lectures.”

Wide eyed, “Wha…? No Way. I’m not into that fantasy stuff. Engineering student,” he said as if that explained everything.

She smiled, “that probably explains why the fountain burped you out then,” and she quickly continued on staying on the furthest portion of the walkway away from the water.

‘So water too is dangerous.’she thought and connecting some dots groaned. ‘No bathes? Showers?’ “Argh! What next, a gust of wind,” she paused mid step, the wind had picked up sending swirling eddies of leaves. Reaching into her pocket, she pulled out one of the landscaping pebbles and tossed it at the largest mini-dust devil…leaf devil? The stone disappeared but from the midst of the leaves she heard a distinct, “OW,” and the wind dropped scattering leaves upon the ground.

With more speed she power walked towards the Campus Demon Liaison Office, totally avoiding the larger water feature along the way.


charisstoma: (Default)
2017-07-19 08:17 pm

Sawdust Pie

Sawdust Pie

sawdust pie
http://tasteerecipe.com/2017/06/14/theres-nothing-dirty-scrumptious-sawdust-pie/2/

“This pie is super fast and easy to make. Putting bananas under the layer of whipped cream is optional, but I definitely recommend doing it. Save a few crumbs from your graham crackers to sprinkle over the top to make it look pretty!”

Ingredients

1 1/2 cup Domino sugar
1 1/2 cup coconut, flaked
1 1/2 cup Honey Maid graham cracker crumbs
1 1/2 cup pecans, coarsely chopped
7 egg whites, unbeaten

9 inch Pillsbury unbaked pie shell

Whipped cream
Sliced bananas



Instructions

In large bowl combine first five ingredients.

Mix well by hand.

Pour into unbaked pie shell.

Bake in preheated 325° oven for 25 to 30 minutes….Do not over bake. Center should be gooey.

Serve topped with sliced bananas & whipped cream.

Quick Tip: Keep your leftover in the fridge.
charisstoma: (Default)
2017-07-19 06:07 pm

Ozymandias

Ozymandias
- Percy Bysshe Shelley

I met a traveller from an antique land,
Who said—“Two vast and trunkless legs of stone
Stand in the desert. . . . Near them, on the sand,
Half sunk a shattered visage lies, whose frown,
And wrinkled lip, and sneer of cold command,
Tell that its sculptor well those passions read
Which yet survive, stamped on these lifeless things,
The hand that mocked them, and the heart that fed;
And on the pedestal, these words appear:
My name is Ozymandias, King of Kings;
Look on my Works, ye Mighty, and despair!
Nothing beside remains. Round the decay
Of that colossal Wreck, boundless and bare
The lone and level sands stretch far away.”
- Shelley’s Poetry and Prose (1977)
ozymandias
charisstoma: (Default)
2017-07-19 12:10 am

Why yes there is a Demon interested ... Part 4 - Research

sliding glass doors for Libraries
Master List -Why yes there is a Demon interested ... http://charisstoma.dreamwidth.org/1302810.html


Title: Research - Part 4
Part 3 - The Meeting - http://charisstoma.dreamwidth.org/1302562.html
Author: charisstoma
Word count: 438

After the incident in the foyer and then the wide glass door, she was feeling hunted. She’d made it outside safely thanks to the greater foot traffic on the lower level stairwell. If this continued it was going to seriously impact her ability to do the things she needed to do, like earn a living. As far as her creative writing class, she rolled her eyes.

Picking up a taco and a soda at a street vendor, she sat on a bench in the dappled shade of a tree to consider. She needed information, so:

1. research at the Library on protective measures against demon possession
2. visit the demon liaison office which had a daunting location with its dual portal.
cut>
The Library wasn’t difficult. Lots of students entering or leaving at the same time that she was. The references were more difficult, she smiled, something to do with students doing research.
Finally she got a reference that was high on the list of books suggested for the upper level Demonology Classes, a student told her a title on that list and went with her to find it on the shelves. Together they found the pages pertinent to her needs, used the copier, something the sympathetic and helpful student suggested though she kind of figured out that the student wanted the book themselves. She was lucky that the book was a ‘Reference’ and therefore for in-Library use only.

Trying to exit out of the Library through the double sliding doors should have been easy; once more in a tandem with students some of whom met the criteria of demon-munchies, evidently her predicament was becoming known. In fact one of them had rudely shoved her back to step through and had promptly disappeared. To reappear almost as quickly. The student was practically coughed back out into the Library and a low growl had more than her rubbing the hair on their arms to settle goosebumps. Tit for tat, she grabbed the angry rejected student and firmly walked out with her arm in arm, a smile broad upon her face in contrast with the grumpy face of the student.

Undoubtedly there was some rule she was breaking, as she stooped to gather and pocket a handful of pebbles from the landscaping. But they were one of the most easily accessible protective items. Throw a few through a doorway/possible summoning circle and when the first hits the ground step threw whatever entrance you needed to get through safely and still be on this plane.

Now just make it across campus and into the Liaison Office. Should be easy as pie, right.