Quilt-in-a-Day flying geese rulers and I wish they worked for every size. But these geese were a really weird size, plus I was using charm packs, so it just wasn't going to happen.
Philly Modern Quilt Guild challenge for April was a pillow swap. I found a photo of a great pillow design somewhere on the internet and decided to recreate it. This was my offering:
[thanks for the photo Andrew!]
At the meeting we had a show and tell of the pillows (see them all here). Honestly, they were all fabulous, some with zippers and fancy piping and ruffles - I would have loved to have "won" any one of them (and I felt very "amateur" after seeing them - LOL!). I won this beauty from Candi (the photo does not do it justice):
Another recipe - we had this for dinner last night and it was so good I just have to share. I wanted to keep the British theme going through dinner and since we had steak the night before I didn't want to do red meat. So I hunted around for some British chicken recipes and came across this Chicken with Tarragon Mayonnaise. I didn't have high hopes when I started out - the recipe it looked like it was going to basically be boiled chicken. I was skeptical, but I was very pleasantly surprised. I think they might have meant it to be served cold, but I didn't. I just took the chicken from the saute pan when it was done, reduced the marinade and mixed it into the mayo mixture and poured it all over the chicken. I served it with buttered rice and brussels sprouts. I'll be making this again soon!
Recipe courtesy of All British Food website
It is important to use fresh tarragon in this dish: dried tarragon is a poor substitute.
6 chicken breast fillets, skinned
2 celery sticks, trimmed and sliced
200 ml (7 fl oz) dry white wine
30 ml (2 tbsp) chopped fresh tarragon
salt and pepper
300 ml (1/2 pint) lemon mayonnaise
fresh tarragon sprigs, to garnish
1. Put the chicken breasts in a large frying pan. Add the celery, wine, tarragon, salt and pepper. Cover and simmer for 20 - 30 minutes until tender. Leave to cool.
2. When cool, strain the juices into a pan and boil rapidly until reduced to 90 ml (6 tbsp) . Leave to cool.
3. Arrange the chicken on a serving plate. Stir the reduced marinade into the mayonnaise and spoon over the chicken.
4. Serve, garnished with tarragon.