Fryday fry-up!

Managed to wrap this project up, just right in time for Halloween’s night drinks! It’s a patchwork quilted cushion cover of a bacon and eggs fry up. I so happen to think this is quirky cute. And it’s looking mighty fine on my couch with my quilt ūüėÄ

Have a happy Halloween everyone! May your costumes be spooky and your candy baskets be filled with real candy!!

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Quilt in progress

Slowly but steadily patching along. I think I’m getting there nicely. A few more rows to go and I can start attaching its legs and tail. After that, it’s a matter of¬†creating the shape of the head with eyes, nose and ears details.

Each one of these come out differently, mostly because I cut the shape of the head freehand (no templates). I’ll let the fabrics and body pattern dictate how the head and details should turn out. Apart from getting to select¬†the fabric for this quilt – ¬†detailing is probably one of the funnest thing to do! It gives it some character and it is oh so snuggly!

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A ladder for quilts? Yes, please!

I have been searching high and low for an old beat up wooden ladder for years with the idea of converting it to a quilt ladder. However, they always seem a little narrow, too tall and frankly…a little beat up.

You can imagine how impressed I was, when I found an easy DIY blanket/quilt ladder from¬†tinysidekick.com. She made a quilt ladder for $5! That’s a steal!!

So yes, I will file this away in my ‘inspired’ drawer and hopefully pay a visit to Mitre 10 soon. For the meantime, check out Corey’s brilliant DIY ideas at¬†tinysidekick.com.

Blaket Ladder

So far…no sofa…yet

Sabine four seater sofa - NOOD
I have had the pleasure of resting my behind on one of these sofas. Sofas are like beds and pillows – you just can’t fake the comfort. Somehow this couch was sculpted so perfectly so, that I started to believe I may have great posture. Sadly, my experience on that sofa was cut short, and I had to depart my bottom from its loving glory. To say that I just covet this couch would be a lie. It needs to be more hyperbolic, much in the lines of – ¬†I need this couch. I have to have this couch. I am in love with this couch. Needless to say, it’s on my wish list. Oh Sabine, why do you treat me so…

Introducing, Sabine – the four seater sofa from NOOD.

Lemongrass and Prawns Squid Ink Risotto

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My cooking¬†usually revolves around what I can find in my fridge, pantry¬†and/or the garden. On days like this, when it’s a little cold and gray outside, I do crave for some¬†comfort food –¬†a little bit of starch and cheese. I found some lemongrass at the bottom of my vegetable crisper that was begging¬†to be used (it was starting to morph into an old stick). Also located a lonesome¬†packet of squid ink. Before I know it, I have made a South East Asian take on a Mediterranean classic.

I have since had seconds and have subsequently slid down the over-indulgent spiral of shame. It was so good and I still have enough leftover for tomorrow.
This will probably feed 3-4 people…depending on how hungry they are.

Ingredients:
1 tablespoon olive oil
1 tablespoon of butter
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
A bunch of asparagus, cut into 1 cm pieces
1 stalk lemon grass, white parts finely chopped
1 kaffir lime leaf, sliced really thin
2 stalks of Thai basil
Handful of shrimp/prawns, shelled and roughly chopped
1 tbsp squid ink (1 pack)
1 cup arborio rice
3-4 cups chicken stock, boiling hot
1/2 cup of shaved parmesan cheese
Salt and pepper
Finely chopped parsley and spring onions for garnish

Method:
Heat olive oil and butter over medium-high heat in a large pan. Sauté the onions and lemon grass with 1 tsp of salt, when onion softens, add in garlic and asparagus. Next, throw in the arborio rice and give it a good stir, making sure each bead of rice is coated with the aromatic oil and butter. Add in the kaffir lime leaf and Thai basil.

In the meantime, stir in the squid ink with the chicken stock, mix well and heat up until the stock is boiling hot. Begin adding the hot chicken stock 1/2 cup at a time – for the first few addition, cook until the liquid is absorbed. Stir gently so the rice doesn’t break apart. Continue to add in stock and cook until the rice is al dente. Throw in the shrimp/prawns, cook for 2-3 minutes until they are no longer transparent. Then add in the shaved parmesan cheese, give it a gentle stir to combine the cheese with the rice. Give it a try and season the risotto with salt and pepper to taste. Garnish with spring onions and parsley. Serve immediately.