Medallion Sampler & recipe

This is the medallion sampler quilt that was completed as a Block of the Month at the Caledonia Guild last year. This quilt belongs to the gal who ran the program.

I love the bright, clear colours that she used.

You may have to click on this to blow it up for detail. It was quilted with an hourglass design in the background, and feathers in the centre medallion section.

After wearing myself out at the Zumba class last week I went a little quieter for weekend entertainment.  Went to the symphony.  Yup - no longer a symphony virgin.  Symphony Hamilton put on a performance at a church in Burlington.  I thoroughly enjoyed it, but I don't think I will be getting seasons tickets.

Garden update:  now I'm picking cilantro, dill, lettuce and pea pods.  I made a delicious Thai dinner (from Chatelaine magazine), substituting pea pods for the broccoli.  Yum.  It was just spicy enough to make my nose run. 

 

Red Curry Peanut Noodles

Ingredients

• 1/2 500 g pkg spaghetti
• 1/3 cup peanut butter, preferably natural
• 3 tbsp Thai red-curry paste
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp vegetable oil
• 1 red onion, thinly sliced
• 2 skinless, boneless chicken breasts, cut into thin strips
• 1 head broccoli, cut into bite-sized pieces

1. Cook pasta, following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey (don’t worry if it’s lumpy — it will melt when cooked).
2. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 min. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 min.
3. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.