Jason's Quilt finally complete

So after about 6 months or so Jason't quilt is finally back from Sweet Magnolia's....  Jason picked the fabric completely by his self and I'm Jealous he seemed to pick out fabric with such ease...never quilted a day in his life, never picked out fabric a day in his life and he just DOES it...good grief...wish I had it that easy!
Anyway, I took this one to Sweet Magnolia Fabric Shoppe for quilting...and I knew she didn't do quilt show quality but more beginner quality work....You do get what you pay for.  I got the run around a bit with this one, wow I was actually starting to get angry.  Not because it took so long but because of the stories I was told and expected to believe...okay Barbara is a very nice woman...and she means very well, and I hate to sound mean.. but wow!  But on the flip side, you will not get a quilt quilted as cheaply as she does it...so if you don't mind waiting for a long time and if you don't mind your quilt not being perfect then she is still a viable source for quilting.

So I get it back...and the back side of the quilt has bird nest on one entire row....and a couple wrinkles quilted into it...okay so I knew it wouldn't be perfect so....okay but because she had it so long it smelt like her shop...a very moldy musty smell.  So I after struggling to get the binding and label on while inhaling this stench...I finally put it into the drier with some of those drier sheets...didn't work, I sprayed it with free breeze..didn't work so I just told Jason that the smell will eventually fade...  I think she should get one of those Scentsy burners or something cause the smell is nauseating to say the least.
Anyway enough of that...here is Jason's quilt.  Graham hates the green in it...but I don't.  It has all the colors of the rainbow in it but in civil war tones.  Blues, greens, purples, yellow's oranges, and black, grey and white too.  I do not like civil war fabrics, never purchase them but I love the way his quilt turned out so I might rethink my stash and add some civil war stuff too!

Shoyu Ramen

Here is the Magazine Picture

And here's the one I made:

So sometime the middle of last year my husband picks up one of my Bon Appetit magazines and see's this recipe.  He say's to me.  I want this for new year, it takes three day's to make.  (thinking to myself, I think, wow it must be nice to have a wife you feel comfortable enough to ask such a task :) )
So 4 day's before New Year's I go to every single place I can think of to get Japanese grocery's and finally ended up at Hong Kong Market where I was able to get every single item except the Menma (I will post the recipe below for the Menma) which is fermented bamboo shoots.  So you will either need to order these online or make them using the recipe below.  After finally getting all the ingredients,(and let me tell you that was the hardest part) the following day I began the process of making this dish for my adoring husband.
I will say that even though it takes organizing and being prepared to make, it really isn't hard to make.  It was finished on time and we had our New Year's Shoyu Ramen and hubby was happy.
Did I think it was worth the time involved...hm...not so much.  I do think now that I've made it I would be able to come up with a more flavorful broth and that would help a bunch.
I've added the link to the recipe, along with the recipe in case the link at some point stops working.
Give it a go, it was a fun experience.  My eggs turned out awesome!
http://www.bonappetit.com/recipe/shoyu-ramen

INGREDIENTS
KOMBU DASHI AND TARE
2 pieces dried kombu
½ cup reduced-sodium soy sauce
2 Tbsp. dry sake
1 Tbsp. mirin
PORK AND STOCK
1½ lb. boneless pork shoulder
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
2 lb. chicken necks, backs, and/or wings
1 lb. pork spareribs
2 bunches scallions, chopped
2 carrots, peeled, cut into pieces
1 head of garlic, halved horizontally
1 1” piece ginger, peeled, sliced
¼ cup bonito flakes
RAMEN AND GARNISHES
3 large eggs
6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
½ cup menma (fermented bamboo shoots)
6 scallions, thinly sliced
3 toasted nori sheets, torn in half
Chili oil, toasted sesame oil, and shichimi togarashi (for serving)

KOMBU DASHI AND TARE
Two days ahead: For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
PORK AND STOCK
One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.
Remove pork shoulder from stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make meat easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken). Cover and chill.
RAMEN AND GARNISHES
Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolks should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.
Remove string and thinly slice pork; cover and set aside.
When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta).
Just before serving, divide noodles among 6 deep bowls. Top with sliced pork, placing it off to one side. Add tare to hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles).
Place a small pile of menma next to pork. Halve eggs and place next to menma. Place a small pile of sliced scallions next to egg. Tuck half a sheet of nori between side of bowl and noodles so it’s just poking out.
Serve ramen with chili oil, sesame oil, and shichimi togarashi.
DO AHEAD: Eggs can be cooked 1 day ahead. Keep unpeeled eggs covered in cool water. Cover and chill.

Menma Recipe:

http://motherbliss.blogspot.com/2009/06/homemade-menma.html

Homemade Menma
300 grams bamboo shoots
1 T. sesame oil
500 cc water
1 T. Chuka Dashi, a chicken & pork flavored stock/seasoning
1/2 T. sugar (to taste)
pinch salt (to taste)
1/2 T. soy sauce (to taste)
Slice the bamboo shoots into thin strips. (If using shoots from a can, boil in hot water for approx. 2 minutes first to get rid of the smell.) Saute in sesame oil, once coated with oil add the water, stock, sugar, and salt. Bring to a boil and simmer until half of the liquid has evaporated. Add soy sauce and cook till most of the liquid is gone. (I added a little more sesame oil at the end for that added flavor.)

Old Fashion Mac & Cheese

I am finally posted my mac & cheese recipe.  People are always asking me for this recipe and I have never written it down, so here it is.  I can now direct people to my blog for this recipe.  Enjoy!

Old Fashion Mac & Cheese
2-3 cups uncooked Elbow noodles (or any shape you like)
2-3 cups Whole Milk
3 tblsp butter
3 tblsp flour
2 -3 lb Your favorite cheese flavor (should be a strong cheese, I use an aged white cheddar) Shredded and divided in half
salt and pepper to taste
Preheat oven to 375

1.) Make a roux, to make a roux you add the butter and flour into a sauce pan large enough for the milk and cheese to be added later. Cook the flour and butter for 5 minutes stirring constantly making sure it does not burn. Slight browning is okay.
2.) While the roux is cooking shred the cheese and get your water boiling for your noodles, add a tblsp of salt to your noodle water. Once your water is boiling add your noodles and cook 2 less minutes than the directions call for on your noodle package. Drain your noodles and rinse. Add the noodles to a casserole dish large enough to hold all your noodles and enough of the sauce you are making to cover the noodles completely.
3.) Making the white sauce: Your roux should be ready to make into the white sauce now that will later be your cheese sauce. Take your 3 cups of milk (if you are using 3 cups of milk & 3 lbs. cheese & 3 cups noodles, or two cups milk with 2 cups noodles & 2 lbs. cheese) and microwave till hot but not boiling. Add the hot whole milk to your roux and stir briskly so that no lumps form. (If after cooking for a few minutes you notice lumps in your white sauce you can strain the lumps out) Cook this white sauce till it becomes thick enough to coat a spoon.
4.) Making the cheese sauce: Add ½ the cheese to the white sauce and stir till melted. Once melted completely, taste your cheese sauce and salt and pepper to taste.
5.) Assembling your Mac & Cheese: Pour the cheese sauce over your noodles and stir to coat the noodles. The cheese sauce should cover the noodles completely but not drown the noodles. The more sauce the creamer the mac and cheese will be.
6.) Topping your Mac & Cheese: Sprinkle the rest of the cheese on top of the noodle mixture and grind pepper on top of the shredded cheese.
7.) You can also take lays potato chips and place them in a freezer bag and using a rolling pin crush them finely and sprinkle them on top of the cheese for extra crunch.
8.) Place casserole into the oven at 375 degrees and cook till the cheese on top melts and starts to turn brown. The brown part is delicious!

This mac and cheese is best prepared and served immediately. The noodles tend to soak up the cheese sauce so it will become dry mac and cheese if made ahead. It’s still good though.

Easiest Shelves ever

Yesterday's project, shelves for Graham's shed so he can get his lawn mower in the shed and have plenty of room for his other "good" stuff. It's one of his Christmas presents. Only one casualty...I rammed the drill bit all the way through my little finger...scraped the bone going through...very very soar but I sucked it up and finished my job. I think it turned out great.

These took only a couple hours however one word of advise....do not let the home improvement store cut your plywood. I had them cut it for me and each strip was a different width which would not work in the application so I lost an over an inch on each board cause I had to re rip them to 14 1/2 instead of my original plan of 15 7/8 width for each shelf. Live and learn.

You can find the video here, and it's well worth watching.

Busy as a Bee

Here are a couple new items I will be including for sale at the boutique...(Are you getting excited yet?  I sure am!)
Remember my new Sizzix Pro???

Well there it is again if you missed it.  The best invention ever for people who hate to cut stuff out!  I purchased a huge banner die with cute scalloped edges.  Generally it would be used with paper but I used fabric.  I cut 12 layers with no problem.  I will be cutting out the banner pieces to be sewn together and packaged for sale for $3.00 per banner flag/each.  I will include fabric for the customer to make his own letter so they can built a banner that has the sentiment they want on it rather than purchasing a with a sentiment already fused on.  This way they could spell out their name or whatever floats their boat.

Here is an example of a banner with 6 banner flags and the word "Create" spelled out.

Here is a close up so you can see the cute scalloped edging.

I am also going to be making some of these, I absolutely love these cute jars.  I've ordered the bits and pieces to make these too.  I'm thinking in different sizes.  I want some for my craft room!  You can get directions at www.acasarella.net.  You can even purchase them from her store.  I've seen other people do this but she takes the best picture I've seen!  Her blog is pretty kewl too so you might want to go take a look!