to Market! Quilt and Grocery!

 

 

 

….last weekend I went to Market.  I may never be the same. Oh My!

….and besides being privy to a sneak peak of what’s on the horizon…I was able to touch base on a few other things too.

I am working with my publisher to have Pieced Hexies available sometime this Fall…the plan is Oct 2012 …fingers crossed!

and

I landed spot in the filming for The Quilt Show in February of next year.  My segment should in the in the Fall 2013.

Happy Dance!!

A few other projects are in the works too….but mum’s the word for now. 

 

 

Now that I am back home for a few weeks I have been spending some time appliquéing the border on Whilst Jubilance.  And it is done.  The plan is to quilt it this week!

 

On the home front….Emily is back from Italy!  As she says she speed dated her way thru visiting Milan, Venice, Florence and Rome in 10 days.   She has informed us that this trip as just whetted her appetite for travel and her passport is in need of many many more stamps.

I think between her and Paul Jr.  OUR passports will be getting many stamps!

I can hardly believe they are Seniors in college now…wow has time flown by.  Talk of graduate school and internships are the norm now.  And I don’t think we will ever all live in the same state ever again.  Well we don’t now as the kids are staying again in Arkansas for the summer as they have secured employment with Hendrix.  But there will be visits.  So I am a happy mom.

 

There has been some online shopping…….

….how could I resist.

 

 

 

 

 

and finally as promised on facebook here is the Asparagus & Cheese Tart Recipe (April 2012 Food Network Magazine..trust me this mag is a VERY GOOD subscription!)

• 1 pound asparagus
• 1 sheet frozen puff pastry thawed
• 1 cup grated Fontina cheese (about 3 ounces)
• 1 cup grated Gruyere cheese (same as above)
• 1 tablespoon minced shallot (we like it with sweet onion)
• 2 large egg yolks
• 3 tablespoons milk
• 1/8 teaspoon nutmeg
• 2 teaspoon olive oil
• salt and pepper to taste
• 1/2 teaspoon of finely grated lemon zest

Preheat oven to 400

1. cook asparagus 2-5 minutes so still crisp yet tender.  

2. place pastry puff on a 10x16 baking sheet.   prick with a fork all over.  bake until light golden brown – about 12 minutes

3. meanwhile mix cheeses, onion, egg yolks, milk, nutmeg, salt and pepper in a bowl. 

4. spread cheese mixture over the puff pastry evenly leaving a 1-inch border on all sides.  toss asparagus in olive oil, a bit of salt and pepper.  arrange asparagus on the tart and bake until cheese mixture is slightly puffy (15-20 mins) 

5. Sprinkle with lemon zest. 

6. Enjoy!

 

…Molly is enjoying her holiday in her usual fashion…and I am off to the studio to sew!

Enter Molly Depre

We adopted a dog.

An 8 yr old miniature dachshund named Molly.

She weighs just 7 pounds.

She rules the roost.

I have a feeling she is going to inspire a lot of quilts.

 

 

Auntie Kim sent her this lovely dog treat jar.

It’s bigger than her.

But she goes crazy whenever we go near it.

She is very smart.

 

 

 

She keeps us laughing with her antics like scooching across the carpet from one to another for some belly scratching.

Too much effort to actually get up and walk…. lol.

 

 

 

 

She likes to sit on the top stair to my studio and watch me ….like a gargoyle.  

Those glass blocks next to her are 6 inches high each…yep she is tiny.

 

 

 

 

She has everyone at Starbucks snookered. 

She likes to sit up a bit so she can see more than ankles.

 

 

 

 

He claims she is my dog.

But that is just the cover story.

She has him right where she wants him…wrapped around her paw.

We love Molly.

Soups On!

Four months between posts is a bit much…but not so much if you have been writing a book in that time.

YES! “Pieced Hexies – this is NOT your Grandmothers Flower Garden” will be available in April 2013.

Besides the book there has been lots happening and changing around here at Chez Depre….but more about all of that in the next few posts.

But I promised my Facebook Friends the recipe for Chicken Taco Soup… so enjoy!

 Slow Cooker Chicken Taco Soup

 

 

 

 

 Ingredients:

• 1 onion chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8ounce) can tomato sauce
• 8 ounces of Chicken Broth - (or 12 ounces if you like more broth in your soup)
• 2 (10 ounce) cans diced tomatoes
• 1  can green chilies
• 1 package taco seasoning
• 3 whole skinless, boneless chicken breasts

OPTIONAL…but I highly suggest!

• shredded cheddar cheese
• sour cream
• crushed tortilla chips

Directions:

1. place onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in slow cooker.  Add taco seasoning.  Stir to blend.   Lay chicken breasts on top of the mixture and press down slightly until just covered by the other ingredients.  Set slow cooker for low heat, cover, and cook for 5 hours.

2. remove chicken breasts from the soup and allow to cool long enough to be handled.  Shred chicken and stir it back into the soup and continue cooking for 2 hours. 

Serve topped with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips

ENJOY!

                                          

Posts will be frequent now…most likely not everyday as I am working on so many “secret” projects…but I have a goal of at least two a week!

If you want instant daily insights into the wacky goings on at Chez Depre friend me on facebook.  We laugh everyday.

….and share a cup of coffee.

p.s. We got a dog! check back on Friday to find out all about her.