September, 2013

  1. Dear Mr. Claus Christmas Quilt

    September 29, 2013 by Angie

    My second quilt is finished and I love it! It’s so snuggly and Christmasy. I’m so glad it’s finished long before Christmas so I can put it out on our bed right after Thanksgiving and enjoy it for the entire Christmas season.

    chair pose

    The completed quilt

    folded christmas quilt

    I really love all the fabrics in it. The green binding is so pretty next to the white borders. I’m also very happy with how the cross hatch quilting came out. It was my first time doing it so it took some work to draw all the quilting lines with my washable marker but it was worth it.

    peek at the quilt back

    A sneak peek at the back

    finished christmas quilt

    The front of the quilt featuring the entire Dear Mr. Claus charm pack

    pieced quilt back

    My first pieced back

    Here are the “quilt stats”.
    Finished size: 45″ x 39″
    Quilt top fabrics: Dear Mr. Claus Charm Pack by Cosmo Cricket for Moda; Bella Solids Snow charm squares and yardage
    Quilt back fabrics: Bella Solids Cherry yardage; two layer cakes from Cherry Christmas by Aneela Hoey for Moda; Bella Solids Christmas Green yardage
    Binding: Bella Solids Christmas Green yardage
    Batting: Warm & White

    Here are a couple of dark, inside-the-house photos of the completed quilt top and quilt back. You can check out my Work in Progress post to see the quilt top in the early stages.

    completed quilt top

    Quilt top completed and squared up


    Pieced quilt back

  2. vegan seitan fried rice

    September 19, 2013 by Angie

    Last night I surprised (or tried to anyway) Robbie with one of his favorites: Chinese style fried rice. I read through a ton of fried rice recipes and techniques online. There seems to be a universal agreement on the need for cold, leftover rice. I’ve been wanting to try to make seitan again and came across this great seitan recipe on for use in fried rice. The recipe calls for making the seitan then marinating it in a broth in the fridge overnight. Because I had to make the rice and seitan the day before, Robbie had his suspicions about what dinner was going to be but he let me pretend I was surprising him at least.

    Pan full of Seitan Fried Rice

    Here is everything all mixed together at the end right before serving. I followed the seitan recipe exactly until the glaze part which I skipped altogether. I didn’t use their same day rice method and kinda did a mix of what I’d learned from the recipes I read as far as making the final dish.

    Bowl of Seitan Fried Rice

    Instead of the glaze method, I sauteed thin slices of seitan in vegetable oil in a skillet. Everything else was cooked together, added in stages to a deep pan on medium heat coated with two tablespoons of sesame oil. I chopped up carrots, bok choy, and green onion into very small pieces. I added the carrots and the white parts of the bok choy and green onion to the pan first and cooked that for a few minutes. Then I threw in the rest of the green onion, half a cup of frozen peas, and about a tablespoon of minced garlic. After that cooked for a few minutes I added the leafy part of the bok choy. Next, I added the rice, another tablespoon of sesame oil, and four tablespoons of soy sauce to the vegetable mixture. I made one and half cups of white rice (that’s the amount before cooking) and used most of it. I found that crumbling it in my hands before adding it the pan really helped eliminate the clumping problem and got things distributed evenly. Once the rice was broken up, warmed, and infiltrated by the veggies, I added the seitan to that pan and stirred.

    Seitan Fried Rice and wine

    I can’t believe I made it this far into the post before telling you that it was so good! Robbie liked it a lot. I asked him for his constructive criticism as a fried rice aficionado and we decided that next time I’ll increase the veggies to rice ratio and add some bean sprouts. We both added a little soy sauce to our own servings but I think it works out best that way.

  3. infinity scarf

    September 7, 2013 by Angie

    I made a really thick cowl as a gift last year but this is my first infinity scarf. I used this pattern I found through Ravelry. I used Loops & Threads Cozy Wool yarn in Granite. I believe the hook I used is 9.55mm. It’s a P size but is significantly smaller than the other P hook I have. I chained 125 to start because it was too short for my liking at 100 chains. I’ve never worn an infinity scarf before (I do live in Florida, folks.) so it was a little fiddly at first and I struggled to get it to lay properly. Now that I’ve figured it out I love it! The yarn is incredibly soft and I love the color.

    infinity scarf

    Completed infinity scarf

    Here are two work in progress photos below to show the full scarf.

    unfolded work in progress

    Full scarf without wrapping it around

    folded work in progress

    A work in progress shot of the scarf wrapped around once

    The high here is still around 90 degrees but I hope I’ll have a chance to wear it when we go to NYC next month. It works up so fast that it would make a good, quick gift too.

  4. summer salad with Morningstar chikn strips

    September 3, 2013 by Angie

    I know it’s just a salad, but it’s a salad that I look forward to and I think that’s saying a lot. It’s spring mix, sliced up strawberries, reduced fat feta cheese (if you skip this the salad is vegan), Morningstar Chik’n Strips sauteed in vegetable oil and sprinkled with salt and pepper, all drizzled with my absolute favorite salad dressing. The dressing is Maple Grove Farms of Vermont Strawberry Balsamic. I love it so much. Publix stopped carrying it and I was so sad. I searched other Publix stores, our health food store, and Whole Foods but no dice. Sweet Husband is so sweet and bought me a case online! Strawberry Balsamic salads forever!

    Summer Salad with Morningstar Chikn Strips

    Devastating P.S. I’ve been having a hard time finding the Morningstar Meal Starter Chikn Strips lately. I just checked their website and Facebook and they have indeed discontinued it. Heartbroken. There is good news though. Publix was out of them today when I went so I bought the Gardein Chick’n Scallopini instead. I prepared one the same way and cut it up and it tasted the same on my salad. Phew. They’re also delicious with spaghetti sauce and Italian cheeses for vegetarian chick’n parmesan.