Monday, June 18, 2012

Studio space

Help! We are overflowing with wool! It is in all the closets, on the shelves, in baskets, downstairs, in cabinets. I think you get the picture. My husband has agreed that a studio space is in order and since we have a great big room downstairs not really being used, I'm starting to get ideas! The following pictures were ones I found surfing the Web. I love these shelves. I can see all different colors in the cubbies. Of course the lower shelves would need some height to store the bolts.

Love the table in this next photo. Lay out your colors and plan a rug!

This next room needs to be filled up. A rug hooker would know what to do with this extra space!

Off to the ocean next week. Hooking is going with me! Hope you are enjoying this beautiful start to the summer season.

Monday, June 11, 2012

Thought for the day

There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is. 
—  A L B E R T   E I N S T E I N           

Tuesday, June 5, 2012

Broccoli and Goat Cheese Tart

I've now made this tart (quiche) three times. It is fabulous and easy to make. Found the recipe in a Family Circle magazine and here it is:

Broccoli-Goat Cheese Tart

8 servings
Bake at 400° for 40 minutes
Cool 20 minutes

1   refrigerated, rolled 9-inch pie crust
6   eggs
1   cup half-and-half (I used fat-free)
1/4 teaspoon garlic salt
1   package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
6   ounces garlic-and-herb-flavored goat cheese (I used regular goat cheese and added garlic powder and Italian spices)
4   sun-dried tomatoes in oil, chopped

  1. Place baking sheet on lower rack of oven. Heat oven to 400°. Unroll piecrust and fit into bottom and up sides of a 10-removable-bottom tart pan. Refrigerate until ready to fill. (I used a 10-inch pie plate.)
  2. In a large bowl, blend the eggs, half-and-half and 1/8 teaspoon of the garlic salt.
  3. Scatter broccoli over the bottom of the piecrust and season with the remaining 1/8 teaspoon of garlic salt. Crumble the goat cheese over the top; evenly sprinkle sun-dried tomatoes over goat cheese. Pour in egg mixture.
  4. Set tart pan on the heated baking sheet in oven and bake at 400° for 40 minutes or until knife inserted in center tests clean. Cool on wire rack for 20 minutes. Remove side of pan, using a small paring knife to loosen tart, if needed. Serve warm aor at room tempurature.

Per serving: 292 calories

Here is a photo of my finished masterpiece! While it cooked, of course, I hooked!!!