I am totally impressed with myself. I made this cover yesterday afternoon after seeing directions on the internet. I looked in my pile of sewing supplies and found enough of this pink and white fabric to work. Convenient for me the stripes made it easy to measure and cut and it was the perfect exact width. Then when i couldn't find any batting i used old socks instead. Ones beyond repair. I had just enough! Then for elastic i found some old waist bands on underwear i was disposing of. I know - call me classy!
Bret is less than thrilled with the color. He thinks i am tying to make sure this car is all mine and not "ours." it is not my fault that was the only fabric i had on hand that worked. Now that i practiced on scraps maybe i can make a nicer one he approves of.
A couple weeks ago, the weekend when it snowed for nearly 3 days straight, we attended an adoption walk at our very own liberty park. We made new friends and bonded with old ones. We also won free passes to the zoo. It was a fun day. We only wish more people would have been out and about to see our pro-adoption message.
I spent Monday afternoon helping Plewe paint a big wall in her new home. I am a bit jealous. Everything is so new! But then when i came home i remembered how much i love the charm of my 95 year old home.
I pinned this recipe last week and was happy I didn't wait to make it. We inhaled it. Miraculously Bret loved it too. Here's a link to it: http://blog.fatfreevegan.com/2006/02/real-louisiana-red-beans-and-rice.html#
I did change a bit. Here's my version:
1 pound dry red kidney beans
4 tsp minced garlic
2 cups chopped onion
4 pieces celery
1 large bell pepper
3 bay leaves
2 teaspoons thyme
1 tablespoon oregano
1/2 teaspoon red pepper
1/2 teaspoon freshly ground black pepper
2 teaspoons Liquid Smoke (instead of one of these she recommends 1-2 teaspoons chopped chipotle pepper, in adobo)
1 tablespoon salt or to taste
cooked rice, to serve
Cover the beans with water 2 inches over beans and soak overnight. Drain and rinse.
Put the beans back in the pot and cover them with water 2 inches
above level of beans. Put over high heat to begin cooking while you
prepare the other ingredients.
Chop the garlic, onion, celery, and bell
pepper very finely, and the fastest and best way to do this is in a food
processor. Pulse until finely chopped. Add this to the
pot on the stove. Add the remaining ingredients, except
the salt and the rice.
When the beans reach a boil, reduce the heat to a simmer. Cook,
stirring every now and then, until they are completely tender and
falling apart. This can take anywhere from 2 to 3 hours, depending upon
the age of your beans. (Add more water as necessary to keep them
hydrated.) When they are completely tender, add the salt to taste, and
check the seasonings. Add any additional spices you want, and cook for
at least 10 more minutes, until sauce is thick and beans are
disintegrating. Remove the bay leaves, and serve over rice.
If your beans are old, they may never
disintegrate, or at least not in time for dinner. What you have to do is
take out a bunch of them, mash them up well, and add them back into the
pot (or use a hand blender right in the pot). Then proceed as though
they had fallen apart on their own.
Bret and I spent some time outside today. We cleaned gutters and filled our compost can to the brim. I was sad to see a couple leaf piles later in the afternoon. We only have one tree left with leaves and it is trying hard to catch up. Chores like cleaning gutters and washing windows makes me happy we have such a small house.