And here are yet more photos of our trip back east. These photos are of New York; both the city and the state. I have to admit that I love the beautiful things that God created in that state much more than the busy buildings and all the cement. I did love seeing the statue of liberty from the Staten Island Ferry that we went on. I loved Niagra Falls and a waterfall near Ithaca, called Taughannock Falls, and I loved a quilt shop in Ithaca called Quilter's Corner. This was my first visit to Time Square and my first time riding the subway.
In Quilt Guild last month I just happened to be one of the lucky ones that was chosen to bring in a Round Tuit for July. This is a project that was started a while ago and was never finished. So I finally got "around to it" and finished up a project. My project is a stuffed kitty that can be used as a pin cushion to drape over a chair to use while you're doing hand work. It comes from a pattern called Quilt Shoppe Kitty by Cotton Ginnys. Since my kitty is red, white and blue I named her Liberty. She's a wonderful pet that doesn't make any noise and I never have to clean up after her or feed her. She's very cuddly and smells so nice since she has some lavender buds in her filling.
Oh, and remember the Mystery quilt that we're working on for Quilt Guild? I said I would keep everyone posted. Here are the current pieces that will some day make up my quilt. It's still a mystery as to what it will look like when it's all finished!
Southwest Pasta
Salad
½ lb. bowtie
pasta
1-14oz can
black beans, drained and rinsed
2 roma
tomatoes, diced or ¾ cup cherry tomatoes, halved
1 large red,
yellow or orange bell pepper, diced
½ cup sliced
green onions
½ cup frozen
corn
Zest from 2
limes
Optional: 8
oz. diced cooked chicken
½ cup
cheddar cheese
Dressing:
6 Tbsp.
fresh lime juice (about 3 juicy limes)
¼ cup white
wine vinegar
4-5 cloves
garlic, roughly chopped
1 ½ tsp.
chili powder
1 tsp. cumin
½ tsp.
coriander
½ tsp. salt
2 tsp. sugar
¾ cup canola
oil
½ cup
roughly chopped cilantro
Boil pasta
in salted water until cooked. While it’s
cooking prepare dressing.
To prepare
the dressing, place the lime juice, vinegar, garlic, chili powder, cumin,
coriander, salt and sugar in a blender.
Process until smooth. With the
motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken
up but some pieces still remain in tact.
When the
pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with
the lime zest. Add black beans,
tomatoes, diced pepper, green onions, corn and chicken. Toss with dressing. Taste, and add additional salt and pepper to
taste. For best results, chill for 1
hour before serving. Right before
serving, sprinkle cheese on top. Serve
with extra lime wedges if desired.
This next recipe comes from my cousin's daughter who made a huge pan of Chocolate Italian Love Cake to share with every one at the reunion. It was sooooo good.
I just had to include a picture of the cute wooden liberty bell hanging on my porch! Have a great rest of the month of July!!!
Chocolate Italian Love Cake
Author: Adapted from Paula Deen
Recipe type: Dessert
Serves: 15
Ingredients
- 1 package chocolate cake mix
(I recommend using Betty Crocker brand), and the ingredients needed to
make the cake according to the package
- 2 lbs. ricotta cheese
- 4 eggs
- ¾ cup sugar
- 1 tsp. pure vanilla extract
- 1 (5.1 oz.) package instant
chocolate pudding mix
- 1 cup cold milk
- 8 oz. Cool Whip
Instructions
1.
Preheat your oven to 350*F and spray a 9x13 inch pan with
nonstick spray.
2.
In a large bowl, mix together your cake mix according to the
directions on the box. Set aside.
3.
In another bowl, using a hand mixer, beat together the ricotta
cheese, eggs, sugar, and vanilla until smooth.
4.
*The following directions are correct. The layers switch during
the baking time!
5.
Pour the cake batter into the prepared baking dish. Spread to
fill the pan evenly. Once the cake batter is in place, carefully pour the
cheese mixture evenly over the top of the cake batter. Spread to cover the cake
batter as best as you can.
6.
Bake the cake at 350* for 1 hour. Remove from the oven and allow
to cool completely before frosting.
7.
Once the cake is cool, stir the pudding mix and milk together
with a whisk until combined. Carefully, fold the Cool Whip into the pudding
until combined.
8.
Spread the pudding mixture over the top of the cooled cake.
Cover the cake and refrigerate at least 6 hours before serving. It tastes even
better the next day.
