Pin It Weekly #204

EPIC FAIL! Darn!

Pin It WeEkly #204! Fleur de Lis Quilts celebrates its fourth AnnIversary of 

Pin It Weekly in only 3 weeks! 

we were shooting for 

25 pins a week...

but I missed last week. Life got in the way, so to speak. I was thinking of trying to make two posts this week, but that won't be quite the same. It's a good thing I hedged a little, I think. Maybe my Mary-math just works the way I need it to. Regardless, no matter how many pins I count, the big day will come, right? 

My first pin is one that I discovered on Sunday. Isn't it pretty? Speaking of pretties, let's start with Blinking Cat's "Tatting" board.  

Cottage Charms USA (Charmed Life) has a cool lettering board. 

Sarah Longhman's "Watches" board has some pretty awesome time pieces. Which would you like?

     

Christel Schäfer has a board called "Brot und Brötchen backen," 

which means baked bread and rolls in German. How yummy do 

these look?

Let's call it a night with a few quilts that I've pinned recently. Most are HST quilts because that's what I was pinning on Sunday. 

What have you been pinning recently? Share in the comments.

Thanksgiving 2013

Today certainly felt like a Sunday; it probably had something to do with our going to mass early this morning and eating lunch with the in-laws.  Rich’s mom bakes the best ham.  Couple that with her brown and serve rolls and I could make a complete meal.  Yummy, yummy.

This afternoon I managed to work in a bit of quilting and reading.  Talk about relaxing!  Rich took Lane into the woods to do a little scouting for tomorrow’s big deer hunt, so I had the run of the place and could not have enjoyed it more.

Here’s hoping that you and yours enjoyed Thanksgiving as much as we did.  

Bread Pudding

I've played with a couple of recipes for making bread pudding, but I've found "the bomb," as the kids say.  This recipe is unbelievably delicious--sweet, crunchy, and flavorful.

I thought that since I love this recipe so much, I would share it with you.  Warning: It's good, but it comes with the price of calories!

Bread Pudding 

• 10 slices white bread
• 2 c granulated sugar
• 2/3 c packed light brown sugar
• 1/4 c butter or margarine
• 5 eggs
• 2 c milk
• 2 tsp pure vanilla extract
• 2 tsp rum extract
• 1 c chopped pecans

Directions:

Spray 9X13 baking dish.  Cube the bread and spread in the baking dish.  Using electric mixer, blend sugars and margarine until fluffy; add eggs one at a time.  Pour in milk; add extracts mix well.  Sprinkle pecans over bread cubes.  

Carefully pour sugar mixture over bread cubes and allow bread to soak up mixture.  (I speed the process by pouring the mix into the corners and the center, then stirring the bread around so all of it gets to the puddles.)

Bake at 350 degrees for 40 minutes.  Remove from oven and allow to cool.  

Shrimp Bread

Our evenings in Ruston have consisted of tooling around in the car and taking short walking excursions to see the architecture and experience the sense of place.  One of the things we have to do during our excursions is eat.  We've managed to find some great places.  Not that they're hiding!  

One of the places was a wonderful Italian restaurant, which I wrote a little about here.  Monjuni's Restaurant is definitely a place to visit.  I highly recommend the Shrimp Bread, which I can't duplicate exactly, but it's so delicious that I'm willing to give it a go.  This is what I have so far, and though it's not Monjuni's, it's a decent appetizer.  

Shrimp Bread
4 thick slices of French Bread
4 tbsp. extra virgin olive oil 
medium tomato thinly sliced
mozzarella cheese
1/2 pound salad shrimp
salt/pepper to taste

Saute shrimp in small amount of olive oil until pink, remove.  Soak bread in olive oil for a few minutes to allow for absorption.  Place on baking dish and add one slice of tomato on top.  Add thick layer of mozzarella cheese and warm to begin melting cheese.  Add shrimp and sprinkle with salt and pepper.  Bake in warm oven until cheese is completely melted and shrimp are cooked through.  Serve immediately.


If you give this recipe a try, please let me know how you enjoy it.  I find it quite easy but simply delicious and can't wait till we get home to give it a try.  I'll let you know if I tweak it a little.  I'll also snap a photo and add it to this page.  And I'll add this recipe to the recipe page so it's easy to find. The photos here already all came from google photos.   I know, I'm sorry.  Give them credit for the pics already.  


Now tell me what you think about recipes you find online.  Do you give them a try?  What is your criteria for considering a recipe?  Do you search for recipes or do you just happen to stumble on them?  I'm not so sure about this recipe building online.  I sure could use your input.