I hosted my very first Sew Along through my shop the Friday and Saturday after Thanksgiving (November 25 & 26, 2022). We made Potato Chip blocks. I thought I would share the clues here with you in case you want to make some too. It won't be a mystery like it was for my participants, but it's still fun. To get started you need to cut a bunch of 2" by 3.5" pieces from scraps. Don't worry about color or value. If you can get at least one 2" by 3.5" piece from the scrap use it! You will need (32) 2" by 3.5" pieces per block. The finished block size is 12" by 12". Press the seam to one side. I pressed to the darker fabric. However, if you prefer to press your seams open, go for it. Pressing really doesn't matter that much for this block as long as the seams are nicely pressed. Press all seams one direction. It really doesn't matter which direction. From here on, press seams away from the center. When you sew your blocks together, if you alternate the direction of the center pieces then none of the seams from one block to the next line up. You can just sew the blocks together or you could put sashing between them - your choice. I haven't decided what I am going to do yet. I only have these two blocks finished. I was too busy doing other shop stuff during the Sew Along to actually be able to sew - oh well! Alternate versions: You can do the same thing with 2 1/2" by 4 1/2" pieces but you only need 18 pieces to make a 12" by 12" finished size block. If you do this, Clue 8 is the LAST clue for this size of piece. If you do pay attention to value you can make something like this. Note: this is not my quilt. I just found the photo online with no name or link. If you know whose quilt this is I would love to be able to give the maker credit. This quilt used 2 1/2" by 4 1/2" pieces. The maker made two sets of blocks. One set had dark center pieces and she alternated the value of each round. The second set had light center pieces and again, she alternated the value of each round. When you put them together you alternate the two sets of blocks. If you decide to make any potato chip blocks I'd love to see photos of your blocks. You can leave them in the comments or email them to me. My email is in my profile. By the way, they are called potato chip blocks because "you can't make just one," or so they say.
It’s all the rage among scrap-using quilters. Search for it on YouTube and Pinterest and you’ll see what I mean! Video by Brenda of “Conquering Mount Scrapmore with Brenda” …
It’s all the rage among scrap-using quilters. Search for it on YouTube and Pinterest and you’ll see what I mean! Video by Brenda of “Conquering Mount Scrapmore with Brenda” …
These homemade potato chips bursting with BBQ and Sour Cream & Onion flavors taste so much like the real thing, no one will suspect that they're vegan.
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen
Our simple lamb burger recipe, lightly spiced with chilli flakes and garam masala, is easy and quick to make. Sweet potato chips and a green salad make the perfect accompaniments. For something a little different, try our Turkish lamb burgers best served with flatbreads and pickles.
Light and tender, fresh hake for dinner is surely one of the loveliest meals in the world, especially when you have access to really fresh fish. Served with a dollop of creamy garlic mayonnaise and golden potato chips, it’s a huge treat anytime of the year, for lunch or dinner alike. Enjoy it with a crisp glass of Creative Block 2.
Old photo of a Charles Chips delivery truck.
Potato Chip Fudge is an easy recipe that combines salty, crunchy potato chips with semi-sweet chocolate into a fudge that tastes like chocolate covered potato chips! Thanks to Cape Cod® Potato Chips for sponsoring this post. This Potato Chip Fudge is such a fun recipe. It is easy to make with just a few simple ingredients...Read more
CUSTOMERS have been battering down the door at a chippy for a deep fried butty. With queues around the block for the chip bap, staff had to shut early after running out at the weekend. The 1,000-ca…
Cathy and Gayle have been making blocks inspired by these vintage beauties for a while now. Cathy calls hers Vintage Thingamajigs. Gayle calls hers Potato Chips. Last July I decided I would join them and use these blocks as my RSC 2019 project. I'm calling my version Mosaic. (I didn't start any new projects during RSC18 so I could finish up those from previous years - you can read about my 2014-2018 RSC projects by following the links on my RSC page HERE) I drew a diagram (left) to work things out in my own head and used one of Gayle's photos (right) to remind myself which layout I plan to use. (these can be square set like Cathy's or set as above) I ordered this die to improve my overall accuracy and to reduce the number of corners to be trimmed. A single charm square or smaller scrap on one side of the die yields 4 QSTs which is good for the accent triangles. A rectangle cut 4" x 8" yields 8 QSTs which is great for the focal color (January's is red) and for the backgrounds. I'll be using these Moda Bella blues for my backgrounds. (the inspiration blocks used muslin) I've pulled this gathering of fabrics from the resource boxes to cut QSTs. I'll have to pull and cut more later in the year, but these will definitely get me started. Here are my first four 3" blocks. Since I want to make a quilt 48" x 60" I'll need 320 3" blocks to create a layout 16 wide x 20 long. That means I need to make 32 little blocks a month. And for those who love numbers, each 3" block has 8 QSTs which means the quilt top will contain 2,560 QSTs! Here's a look at the back side of the blocks. And since I want the layout to be super scrappy, I'll wait until all of the 3" blocks are pieced before combining groups of 4 to create 6" blocks. (the layout then will be 8 wide x 10 long) Only 28 more 3" blocks to piece for the month of January . . . * * * Linking up with The Rainbow Scrap Challenge. Quiltdivajulie ----------------------------------------------- Instead of wondering "Why?" or "What if?" or "Why can't?" or "Why didn't?" -- how about just opening yourself up to the wonders around you? (from DailyPositiveInspirations.com)
Among other things, Sicily is famous for cannoli, those crunchy, ricotta filled delicacies that are ubiquitous in Palermo and throughout the island. So it was only natural that we would be making them in one of our classes at the Anna Tasca Lanza cooking school. I have a real weakness for cannoli and there are plenty of good ones to be had near where I live in the Northeast U.S., but I never buy a cannolo (singular of cannoli) that’s already filled, unless it’s done right in front of me. There’s nothing worse than a soggy cannolo shell. (Well, actually there are plenty of worse things, but you get the point.) Eating a soggy cannolo is just not worth the calories. But eating them in Sicily with sweet, creamy fresh sheep’s milk ricotta that was just made, and shells that were crunchy yet tender, well, that’s a whole different ball game. Don’t be afraid to make them at home. I made them for the first time decades ago, when I was a neophyte in the kitchen, and they’re not hard at all. If you can make pasta, you can make cannoli. It’s a similar procedure. You do need metal tubes to shape them, however, or if you’re handy with a saw, you can make your own forms from wooden dowels. By the way, for the word nerds out there, the word cannolo is a diminutive of the Italian word “canna,” which means “reed” or “tube.” There’s a famous Italian book called “Canne Al Vento,” (“Reeds in the Wind”) written by the only Italian woman to win a Nobel prize in literature — Grazia Deledda. But back to the cannoli directions. The first thing to do is mix the dough, then knead it, and run it through a pasta machine at increasingly thin settings. If you’re a real purist and you’ve got strong arms, you can roll it by hand with a rolling pin. Then cut it into circle shapes, using either a large circle cutter, or use a small plate as a template and cut around the perimeter with a knife. Then roll around the metal or wooden form, sealing with some water, overlapping slightly. Fry them in hot oil until golden brown, using an oil with little flavor, like peanut or canola oil. Drain and cool them, then fill with the ricotta and chocolate chip mixture. You can use a small spoon to do this, but if you have a large quantity, a pastry bag speeds things along. Serve with a sprinkle of powdered sugar, and bits of candied orange peel and/or chopped pistachios, and watch them disappear. Cannoli con Ricotta Author: Fabrizia Lanza printable recipe here Ingredients 2 cups all-purpose flour 4 tsp. lard 2 tsp. sugar 2 tsp. unsweetened cocoa powder pinch of fine sea salt 1/4 cup vinegar or wine, or as needed 1 egg, lighten beaten, for egg wash vegetable oil, for flying Ricotta Cream 1 1/2 cups whole-milk ricotta, preferably sheep’s milk 1/2 cup sugar, or to taste chocolate chips, optional candied orange peel, chopped pistachios, to garnish Instructions Make the cannoli shells: Combine the flour, lard, sugar, sauce and slat in a bowl and mix together with your hands. Add the vinegar, bit by bit, and knead until the dough comes together. The dough should be quite stiff. Set a pasta machine to the widest setting. Take a piece of dough and run it through the machine 7 to 10 times at that setting, folding the dough in half each time before rolling it again. When the dough is very even, continue to roll it through the machine, once at each setting without folding, until you reach the next to last setting. (The dough should be very even and silky). Lay the dough out onto a lightly floured work surface and with a lightly floured 4 inch cookie cutter, cut out rounds (use a small plate as a template if you don’t have a cookie cutter) Wrap the dough rounds around metal or wooden cannoli molds, dab the edge with egg, and press to seal. Repeat with the remaining dough, retooling the scraps. Heat 2 inches of oil in a wide, heavy pot over medium high heat. Add the cannoli shells in batches and fry until the shells have become bubbly, crisp, and browned, 4 to 5 minutes. With tongs, transfer to paper towels to drain. Cool and remove the molds carefully. To Make the ricotta cream: Beat together the ricotta and sugar until smooth and creamy. Add the chocolate chips, if desired. With a small spoon, fill the cannoli shells, then decorate with the candied orange peel and pistachios, and dust with powdered sugar. 3.5.3229
A cross between a baked potato, roast potato and a potato chip. Hasselback potatoes have satisfyingly crispy bits with a comfortingly fluffy interior.
Fried zucchini chips is a popular appetizer usually served at Greek taverns during summer. Learn the trick to make the crispiest, crunchiest chips ever, at home!
Ping Pong Start is a table tennis affiliate site, we choose top picks table tennis equipment: tables, paddle, blade, robots, balls.. help you have an understanding before you start buying something
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Brian Russell is an illustrator whose humor might seem familiar to many - the situations from the comics he draws are just like those most of us experience in our daily lives. This is probably because Brian’s art comes from a pretty personal place.
What's better than bacon and lobster and butter?
These trendy recipes will ensure that you'll have the chicest Super Bowl soiree on the block.
Don't have time to make a full meal? Try one of quick and tasty snack recipes! From appetizers to desserts, we've got your snack cravings covered.
Mashed, roasted, chipped, jacket… and er, milked?
A sugestão de hoje é uma inspiração dos nossos vizinhos espanhóis: uma receita de tortilha. Esta receita até posso dizer que é uma inspiração espanhola, mas com um toque bem português, do chouriço. Porque receitas
This is a very easy way to give the bland potato a lot of new flavour. The light coating of butter and cheese given the potatoes a crisp outside. This recipe can also be microwaved. See Microwave Sliced Baked Potatoes.
Hot summer nights...even air conditioning can't completely beat that hot, sticky heat. The last thing anyone wants to eat or drink is something heavy, thick, sa
Chips and salsa is honestly one of my favorite snacks (any time of year). And since Cinco de Mayo is right around the corner, it's giving me one more excuse to dip into a snack
