Hi friends! I was excited to be invited to participate in this blog hop hosted by Pat Sloan – Thanks Pat!I’ll tell you about the rulers, but first I thought I would share one of my first quilts. This is a little 27″ square quilt that I made for Emmalie when she was a baby. It was the perfect size for stroller time and a nursing cover too –
You can see, that I folded the fabric to the front to bind it. At this point I had a large cutting mat, but only a small 6″ ruler for cutting strips…I had the hardest time getting straight strips! I didn’t know any better, I’ve added a few rulers to my collection since, but the little one is still a favorite for crosscutting. I had read enough to know that strip piecing was handy, especially with 1 1/2″ strips/squares, but I wasn’t about to take on anything larger than a baby quilt! This little quilt is often used still for stuffed animals and baby dolls.
Do you have a favorite size ruler?
My favorite for general cutting is 6 1/2″ x 24″ – that way I only need one fold in my fabric.
These Cutting Edge rulers are really neat. They have a sharpening edge on one side, so as you cut, you also sharpen your blade on your rotary cutter! (Why didn’t I think of that!) It’s not as quiet as usual, but you know that you are keeping your rotary cutter straight, and sharpening your blade as you cut! I think my favorite part – was the lack of slipping! The ruler stayed where I needed it, with just one hand…instead of my entire arm. Do you do that too? It can be challenging to get a straight cut when it slips. I’ve learned to make do with what I have, but not anymore! Testing the ruler fun and a pleasure – Thanks again Pat!
To win a set of rulers – comment on each of the posts participating in the blog hop!
Finally, Pat asked that we share a recipe with you! I have one dinner that is requested above all else – Alfredo with chicken and broccoli. My kids all eat it, Joe and I enjoy it and there’s always left overs for lunch or another dinner if you play it right!
2-3 broccoli crowns, just the florets
2 Tbsp butter
2 Tbsp flour
2 Cups milk
1/2 Cup parmesan cheese – I use the best quality possible, it makes a difference.
1/3 Cup ricotta cheese
1/4 tsp salt
1/4 tsp black pepper
1 lb of pasta – fetticcine is traditional, I like to use mini-penne so I don’t have to cut it on the kids’ plates.
2-3 chicken breasts, cut into bite size chunks
To make the most of my time I have worked out my little system –
First – wash and cut the broccoli and get it steaming over medium heat.
Second – get water boiling for pasta (most pasta takes twice as long to cook here at altitude)
Third – cook the chicken in olive oil – be sure to season well – salt & pepper/garlic, or whatever you like.
Fourth – once the chicken is cooked through I transfer it to a large casserole dish with a lid and put it in the oven on warm. As other bits finish I add it to the dish! That way it doesn’t have to finish at the same time – that stresses me out.
Fifth – Start the sauce! Melt butter in a saucepan over medium heat. Add the flour, and cook it for a quick minute while stirring. Gradually add milk, whisking to blend. Cook for about 15 minutes or until it starts to thicken – you need to stir/whisk constantly. Next stir in your cheeses, salt and pepper, and cook until the cheeses melt. Taste, and remember it’s going over pasta, I usually add a touch more salt.
Usually while the sauce is cooking the broccoli and pasta finish, and I have added them to the dish in the oven. When the sauce has finished I pour it over the top and stir to combine! I love this dinner with a salad, but love that I already have veggies in the mix for my kiddos.
I hope you try it and enjoy it! Let me know what you think.
Just to be clear – You must leave a comment on all of the posts to be eligible to win the set of rulers. I will update my post each day if you come back here to keep hopping!