Simplicity 8272 Sundress and bolero

I absolutely love the way the contrasting plaid highlights the back of that skirt.

 

Copied from Pricekingivxx’s ebay sales post.

 

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Hollywood 1803 Betty Grable at the Paramount

The ebay seller Pricekingivxx lets you see the pattern pieces of the dress pattern she sells.  I’m working on figuring out what’s up with a 1930s “mystery” pattern (no picture or directions).  Now I know for sure what those weird skirt pattern pieces do!

 

 

Hollywood 740 Brenda Marshall, Star of “The Smiling Ghost”

 
 
 

Bean and Avocado Quesadillas

Bean and Avocado Quesadillas–Serves 8

1. Mash the avocado and lime juice together with a fork or potato masher.

  • 1 ripe avocado, halved, with the skin and peel removed
  • 1 T. fresh lemon juice

2. Rinse and shake beans dry, add them to the avocado. Mash them until the beans are still chunky but will combined.

  • 1-14.5 oz. can black beans

 3. Stir in:

  • ¼ c. salsa
  • ½ t. salt

4. Mix in: Cheese of choice (Cheddar, Monterey Jack, goat)

  • Instead of putting a little cheese on each side of my bean mixture to glue the quesadillas together, I mix my cheese into the quesadilla mix to skip this step. Put in enough that you can see some cheese in there.

 5. Make tortillas

  • Corn tortillas

Growing Kale

Moon  Grow site:  http://www.moongrow.com/vegetable_planting_guide/kale.html

Sauteed Kale or Kohlrabi leaves

Sautéed Kale (or Kohlrabi leaves, Spinach…)

This recipe comes straight from http://voiceinthegarden.blogspot.com/2011/03/kale-brassica-oleracea.html.  Copied here so mom and I can try it.

3 Tablespoons Olive Oil, divided
3 spring onions, chopped
1 to 1 1/2 lbs Kale or Kohlrabi leaves, tougher ribs removed, and leaves chopped into 1-2 inch pieces
3 cloves garlic, diced
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable broth (or water)
2 Tablespoons Red wine vinegar or Balsamic

Heat 2 tablespoon olive oil in a Dutch oven, add chopped onions, touch of kosher salt and freshly ground pepper, and sauté for several minutes over medium heat. Add chopped Kale and cook on medium high heat for several minutes, tossing with two utensils until all is coated and bright green.

Reduce the heat to medium and push the leaves aside; add another tablespoon of olive oil to the empty side and add the diced garlic, a pinch of salt, crushed red pepper flakes and cook for about a minute. (Be careful not to burn the garlic.)

Add the vegetable broth and heat to simmer. Cover and cook for 5-10 minutes, stirring occasionally until desired tenderness. Add your choice of vinegar, stir and taste for any additional salt or pepper. No need to fret if you have cooked too much for it heats nicely the next day, or simply freeze it to enjoy at a later date.

Note: We do not remove most of the rib with kale since we like the crunch, but do so with kohlrabi since it is coarser. Sautéing spinach takes a minute, and in that case sauté the garlic with the onions. For any bacon lovers out there, you might consider sautéing a slice of bacon (chopped) in the beginning process.

All about kale

Kale is a part of the cabbage family, Brassica Oleracea

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