I was thinking about bringing eggnog to Thankmas this year. So I started searching of some recipes that I would be interested in using.
I found the following https://www.thechunkychef.com/5-minute-homemade-blender-eggnog/
Ingredients
* 4 large eggs (1)
* 3/4c sugar/sweetner (2T)
* 1/2t nutmeg (1/8t)
* 1/4t cinnamon (1/16t)
* 3/4c rum (will probably use less) (2T)
* 1-1/2c milk (1/3c)
* 1c heavy cream (1/4c)
Instructions
1. Add eggs to blend and blend on MED speed for 30 sec
2. Add sugar and blend for 20 seconds
3. Add nutmeg, cinnamon, rum, milk, and cream. Blend for 10-15sec.
4. Transfer to an airtight container and refrigerate for a day+ to allow flavors to combine and mellow.
5. Shake and serve.
Thursday, October 17, 2019
Wednesday, October 9, 2019
TShirt Quilt
Caley's Quilt 5/2024
Looking to do a ~80x90 for Caley
Kaylin's Quilt 5/2022
Kaylin wants her quilt to be around full size (85x90) but a little bit smaller. So I am thinking 80x90.
The backing calculation was based on this website https://www.omnicalculator.com/everyday-life/quilt
Boarder
I am guessing on a 8" boarder right now with the corners cut to square to reduce the max len=74"~2yd length. So top board has 8x8 squares in corners and 8x64. Side boarders are 8x74.
Trey's Quilt 5/2018
Note: seam allowance was 3/8
My goal was to make a twin sized quilt of ~70x90” and it
ended up being ~68x88”. It end up having
3 columns that were the same width. Cut
size was 16”, 16”, and 15.5”.
The outside rails were cut to 8” and the top and bottom
rails were cut to 4”
I made a spreadsheet to figure out what the internal rails
and sashes would be. To get the desired
size.
Rail
|
Colm1
|
Rail
|
Colm2
|
Rail
|
Colm3
|
Rail
|
||
QuiltWid
|
7.625
|
15.25
|
3.75
|
15.25
|
3.75
|
14.75
|
7.625
|
68
|
TopSash
|
3.625
|
3.625
|
3.625
|
|||||
Block
|
17.25
|
14.25
|
9.25
|
|||||
Sash
|
0.75
|
1.75
|
1.25
|
|||||
12.25
|
12.25
|
13.75
|
||||||
0.75
|
1.75
|
1.25
|
||||||
14.75
|
9.25
|
13.75
|
||||||
0.75
|
1.75
|
1.25
|
||||||
14.75
|
14.25
|
14.25
|
||||||
0.75
|
1.75
|
1.25
|
||||||
19.25
|
13.25
|
14.25
|
||||||
3.625
|
1.75
|
1.25
|
||||||
88.5
|
9.25
|
9.25
|
||||||
3.625
|
3.625
|
|||||||
88.5
|
88
|
The back was pieced together flannel. The flannel panels were cut to
The back was pieced together flannel. I had originally
purchased the 2yds of the boyscout flannel to have it go horizontal in the
middle but then I realized the pattern with the length of the bolt and not up
down with the width. So I had to cut it
in half and piece it together side by side.
The flannel panels were cut to
Cut 72”
Cut 21.5”(2yrds cut down the center)
|
Cut 30”
|
Cut 21.5
|
Tom Kha Soup
I have found that I love chicken coconut soup. So I started searching the internet to see if I could find a recipe.
I found 3 that like I liked
https://40aprons.com/tom-kha-soup-whole30/
https://showmetheyummy.com/tom-kha-gai-soup/
https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/
So here is my attempt. Small batch for me
Ingredients
coconut oil
onions
diced carrots
1t red thai curry paste or cayenne
garlic
1lb boneless skinless chicken
coconut flour to dust for thickening
2c chicken broth (water and bullion)
ginger
lemongrass (2 drops essential oil when liquid is added?)
1/2t basil
salt and pepper to taste
1 14oz cans of coconut milk or coconut cream
mushrooms
~1T fish sauce
2T lime juice
fresh tomatoes
cilantro
optional brown rice or rice noodles.
In pot heat coconut oil of medium heat and add onions, carrots, curry or cayenne, and chicken. Cook till onions and carrots are soft and chick is half done. Dust with coconut flour for a thicker soup
Add chicken broth, ginger, lemongrass basil, salt and pepper, bring to a boil. Then reduce heat and cover and simmer for 10min.
Add coconut cream or coconut milk, mushrooms, fish sauce, lime juice and **if using 2 drops of lemongrass essential oil.
Add cut up tomatoes and/or fresh cilantro and serve
I found 3 that like I liked
https://40aprons.com/tom-kha-soup-whole30/
https://showmetheyummy.com/tom-kha-gai-soup/
https://carlsbadcravings.com/tom-kha-gai-thai-chicken-coconut-soup/
So here is my attempt. Small batch for me
Ingredients
coconut oil
onions
diced carrots
1t red thai curry paste or cayenne
garlic
1lb boneless skinless chicken
coconut flour to dust for thickening
2c chicken broth (water and bullion)
ginger
lemongrass (2 drops essential oil when liquid is added?)
1/2t basil
salt and pepper to taste
1 14oz cans of coconut milk or coconut cream
mushrooms
~1T fish sauce
2T lime juice
fresh tomatoes
cilantro
optional brown rice or rice noodles.
In pot heat coconut oil of medium heat and add onions, carrots, curry or cayenne, and chicken. Cook till onions and carrots are soft and chick is half done. Dust with coconut flour for a thicker soup
Add chicken broth, ginger, lemongrass basil, salt and pepper, bring to a boil. Then reduce heat and cover and simmer for 10min.
Add coconut cream or coconut milk, mushrooms, fish sauce, lime juice and **if using 2 drops of lemongrass essential oil.
Add cut up tomatoes and/or fresh cilantro and serve
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