are you ready for some...

Football? Well, sometimes. I did watch the Colts and Patriots battle today. It gave me the chance to sit and work on a couple of wine cozies. I think I originally learned about this project from Whip up but I used the instructions from Dropped a Stitch. Obviously I still need to felt them and I'll need a wine bottle (or two) to let them dry on.

I made a parsley leaf tile from a drawing I made a few days ago. I used a piece of polystyrene (that ugly white tray that raw meat and chicken are packaged in) to make a stamp. I stamped with bleach on black kona fabric - playing around with a few things that will eventually turn into one of those weeklies I'm trying not to fall too far behind on (ugh)!!!



I had a couple of request for the Spinach Ricotta Pie recipe. Off the top of my head, it goes like this: Get the deep dish pie crust ready and chill in fridge. Put oven at 375. In a large deep skillet, saute onion & bell pepper (one each both chopped) in one tablespoon of butter for 5 to 10 minutes. Get spices together: 2T basil,salt, cayenne, fresh ground black pepper (less than, but no more than a teaspoon of each... depends on how salty/spicy you like it!)Add to onion mixture. Coach 2 bags of fresh spinach (I use up to a pound)into the onion mixture. Cook about 5 minutes, spinach completely wilted and moisture evaporated. I usually let this cool. In a large bowl, mix 3 eggs, 3 tablespoons of flour, up to a cup of grated swiss cheese and a 15 oz container of ricotta. Combine spinach and ricotta mixtures together, pour into pie crust, top with a couple of tablespoons of Parmesan and bake for 60 or so minutes. I've used frozen spinach, low-fat ricotta and a variety of full fat and lite cheese. Enjoy!