Sunday, September 30, 2012
Monday Morning Design Wall 10/1/2012
Sunday, September 23, 2012
Monday Morning Design Wall 9/24/2012

I seem to be having a few computer issues so I am unable to upload a bunch of my pictures from the quilt event but at least I was able to get these few up and running. Don't forget to check on Judy's blog to see all the other design walls!! I am sure I will have MASSIVE updates next week as I sink my teeth into these new projects (and I only have 5-6 on going ones also). Yikes.
Friday, September 21, 2012
Friday Afternoon...
You know it is a long day when you plan dinner at lunch!!! This sounds so good!
Easier
Fried Chicken
Serves
4
A whole 4-pound chicken, cut into 8
pieces, can be used instead of the chicken parts. Skinless chicken pieces are
also an acceptable substitute, but the meat will come out slightly drier. A
Dutch oven with an 11-inch diameter can be used in place of the straight-sided
sauté pan.
Ingredients
- 1 1/4 cups buttermilk
- Table salt
- dash hot sauce
- 3 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 3/4 cups vegetable oil
Instructions
- 1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.
- 2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.
- 3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.
Sunday, September 16, 2012
Monday Morning Design Wall 9/17/2012
Sunday, September 9, 2012
Monday Morning Design Wall 9/10/2012
Sunday, September 2, 2012
Monday Morning Design Wall 9/3/2012
Well, it was a busy week but I managed to rip off the borders from my Miss Kyra quilt and fix them. The more I looked at the other version, the more I was sure I had to change it. But I made ANOTHER mistake, I centered the Dresden plates by folding the borders to determine the spacing. I did not consider the flowers applique and did not match up the half Dresden plates correctly. I have to rip off the borders again and sew them back on AGAIN.....deep breath!! I was so hoping to spend the day tomorrow getting some flowers ready to fill in the blank spaces between the half Dresden plates and on the corners. I think I will take tomorrow off this quilt, just let it hang on the design wall and work on another project!! Sometimes stepping back is the right thing to do! I might need an intervention on this quilt top....... Remember to check out all the other design walls on Judy's blog.
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