Thursday, 29 September 2011 07:25

Red Week Continues: Help Me Figure out My Next Craft

Written by Colleen
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This week the Louisville crew gets a special little surprise in the form of Stephania! She's in town from NYC for a couple of days, so we get to relive college days when we all got to do Thursday night dinner together every week. We're having one of our favorites, Yiayia's Quick Bean Soup (recipe at the bottom). And, yes, we know we've posted it before, but that's what's for dinner!

But, I do need your help with the craft I'm working on tonight. As you know, it's Red Week at Thursdays, so this little red heart fits in perfectly. My husband and I moved into our house just about a year ago, and we still have pretty much zero wall art. We don't have the money to buy unique pieces just yet and we don't really want to cover our walls in stock art, so we've just left them empty. But the bareness has started to get me down, so I've decided that I'm going to start making our wall art for us.

These little hearts are going to go into our book nook in our bedroom. I'm going to make two of them-- one will have a fabric heart sewn onto a piece of cardstock with words on it (you know, words for the book nook), and the other one will just be the sewn outline of a heart. Does that make sense? Anyway, I need your help in deciding which looks better for the first one I make. Should I sew the hearts onto a burlap sqaure first?

Which do you like better?

Option 1: Large heart in center of 5x7 frame. (What do you think about the words being crooked? I kind of like it)



















Option 2: Small heart, positioned left in 5x7 frame



















Option 3: Large heart in center of 8x10 frame


















Option 4: Large heart, positioned right in 8x10 frame

















Option 5: Small heart, positioned right in 8x10 frame

















Which do you like better? Suggestions?

Yiayia's Quick Bean Soup
by nancy christy

What you need:

  • 1 large red onion, diced
  • 1 small green pepper, diced
  • 2 tsp vegetable oil
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 2 cans stewed tomatoes, undrained
  • 1 can chicken broth
  • 1 cup picanté sauce
  • 1 tsp ground cumin
  • 1 tsp cayenne

What to do:

In a large pot, sauté the onion and pepper in the vegetable oil over medium high heat.  Add the remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.

Serves 4-6.
And then I usually serve my bean soup with this cornbread. Sometimes I'll add some shredded monterey jack cheese and/or chopped scallions to the batter for an added somethin' somethin'.

Sweeten Me Up Cornbread

What you need:

  • 1 cup all-purpose flower
  • 1 cup corn meal (usually cornbread calls for yellow, but I only had white, and it turned out well)
  • 1/2 cup white sugar
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 egg
  • 1 cup milk (I used lactose-free)
  • 1/3 cup vegetable oil

What to do:

Preheat the oven to 400°F. Spray or lightly grease an 11x7" baking pan or muffin tin (I made muffins!)

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into your baking dish or muffin tin. Bake in preheated oven for 20-25 minutes (baking pan) or 10-15 minutes (muffin tin) or until a toothpick comes out clean.

Serving suggestions: Slice muffin in half, spread a dab of butter on both halves and drown in honey. Crumble into your favorite soup. Eat just the way it is.

Last modified on Thursday, 29 September 2011 08:00
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