Spring Kawartha Retreat

Our spring retreat at Margaret's happened this past weekend. If you follow Judy Laquidara's blog you will recognize my project as her current quilt-along.  I altered the measurements to use 2 1/2" strips so I could take advantage of the jelly roll I bought in Cincinnati.  I also had to make it substantially larger to fit our king size bed.  This will be our Christmas Quilt.

Yum. This was delicious.  Breakfast recipe from the LCBO Food & Drink Magazine. You can find the recipe below, and please note that it includes a ZUCCHINI. Even though Sue could not be with us this time, I plated up her food anyways. Then we ate it for breakfast on Sunday.

Our weekend menus:
Thursday supper:  Medallions of pork tenderloin, wild rice, salad
Friday breakfast:  Hash & eggs
Friday lunch: not much - we were still stuffed from breakfast.  Margaret made a bulgur & chick pea salad, potato salad, green salad
Friday supper:  salmon, wild rice, salad, caramel-nut pudding cake
Saturday breakfast:  fresh baked muffins, yogurt
Saturday lunch:  leftover pork tenderloin & salads
Saturday supper:  Anne's roast beef - also delicious.  I'm waiting for the recipe.  Served with boiled potatoes, green beans, and leftover dessert
Sunday breakfast:  leftover muffins & hash
Sunday lunch:  leftover salmon & salads
Sunday supper:  out for Chinese food after wandering around the Buckhorn Craft Show.

Here's my top laid out. When I have blocks set together with sashing I sew the sashing to two sides of the blocks, add the sashing to the remaining two outside edges of the quilt, then stitch everything together into rows. It keeps the blocks nice and straight. This will get three borders later.

Accomplishments by Sunday afternoon.

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Hash with Chorizo & Fried Eggs By: LeeAnne Wright

For cold winter nights when you want pure comfort, eat breakfast for dinner! This colourful hash is mostly based on pantry staples so pick up some sausages on your way home and you are almost ready to go. Spanish-style chorizo sausages are filled with a spicy pork mixture and come both fresh and cured. Make sure you pick up the fresh variety for this recipe. *note from Helen:  I used sweet Italian sausage.  I prepped the sweet potatoes and chopped the vegetables the night before. 2 medium sweet potatoes, about 1 lb (500 g) 1 tbsp (15 mL) olive oil 4 fresh chorizo sausages, casings removed, about 14 oz (425 g) 1 small red onion, thinly sliced, about 1 cup (250 mL) 1 small zucchini, trimmed and thinly sliced, about 1 cup (250 mL) ⅔ cup (150 mL) thinly sliced roasted red pepper 1 cup (250 mL) rinsed and drained canned chickpeas Salt and freshly ground pepper ¼ cup (60 mL) finely chopped parsley 1 tbsp (15 mL) unsalted butter 4 to 6 large eggs 1 Preheat oven to 400°F (200°C). 2 Prick sweet potato and bake for 40 minutes or until sweet potato is still firm to the touch but a knife can glide through when tested. Let cool; peel and dice. 3 Heat oil in a 12-inch (30-cm) nonstick skillet over medium-high heat. Crumble in sausage and fry about 7 minutes or until sausage is getting crispy and no longer pink. 4 Add onion, zucchini, roasted red peppers, chickpeas and sweet potato; cook for 3 minutes. Season with salt, pepper and stir in parsley. Press mixture into pan with spatula and cook for a further 5 minutes, without stirring, until crisp and golden on the bottom. Adjust heat if browning too quickly. 5 Serve out each portion of hash, wipe out pan, and then return pan to heat. Add butter, and when it has stopped foaming, fry eggs sunnyside up until whites are set and crisp around the edges, about 3 minutes. Season eggs with salt and pepper and serve on top of hash.