Summary: I hinted about a rant this week on twitter, but I decided to leave it out of this episode after all. I don't want to poke the psychopath's nest. If I keep this vague she can't stalk me over it and/or throw bricks through my window. :-P In this episode, I bust a pinterest myth, talk about my longing for a vintage sewing machine, share an eggroll recipe, a cucumber pickle recipe and talk about my new love for flavour infused waters. I update you on my current projects, talk a bit about thread, (I said a bad word a couple times during the thread talk.. BS) I say farewell to a loved podcast, and lament on a poor performance at church, but still look forward to becoming a rock star. I'll have pictures to share soon, of the finished Taste the Rainbow, and of what I'm quilting next, called Cake Sauce. Listen to the episode for the explanation of that particular word salad. I forgot to mention in the episode that Torie earned an entry into the Twilter Giveaway this week! Yay Torie! Thanks for listening! There will be a feedback segment in the next episode. I'm trying to do it every other one or so. Thank you for your comments! I love to hear from you guys! Now, go quilt something! Eggrolls 5-6 skinless boneless chicken breasts, or 2 lbs ground beef Cabbage 2 cans beans sprouts 4-6 tablespoons sesame oil 1/2 - 1 cup soy sauce ground ginger garlic red pepper Cook the chicken, and then chop finely, or cook the beef and drain. Return the meat to a big pot, add shredded head of cabbage, and drained bean sprouts to pot. Season with ginger, garlic, red pepper to taste. (I use a LOT of ginger, a few teaspoons at least) Add soy sauce and sesame oil. About a half cup of soy, and several tablespoons of sesame oil. Cook over medium heat until mixture reaches the desired consistency. I like the cabbage soft, but it's a matter of personal taste. Roll each eggroll skin with about 2 tablespoons of mixture and fry them until golden brown. Listen to my description is this episode for more details. Cucumber pickles One cuke, 2 tablespoons sesame oil, one or two teaspoons of apple cider vinegar, 1/2 teaspoon sugar, red pepper flakes, toasted sesame seeds to taste. Dump all ingredients in a bowl with a lid, shake, and enjoy. WIll keep several days in the fridge.
