RAZORBACKS & CHILI

Saturdays at the shop are just for fun. There are various things scheduled, but the day always turns into a gathering of friends, family and of course, food! This week was no exception.

This time of year, Razorback fever is running high. Just in case you don’t live in Arkansas, the “Razorback” is mascot of the University of Arkansas and much revered. Fans take any opportunity to “call the hogs”. Many local citizens left Fort Smith early morning to make the trip up the hill to Fayetteville where the stadium can house 84,000 fans, which is just about equal to the total population of our town! The stadium has a huge Smartvision LED screen nick named the “Pig Screen”. When it was installed a few years ago it was said to be the largest in the entire country!

You can gather that Razorback fans are serious fans. I’m past the time in life that I want to join that crowd, but I prove my loyalty by sewing……a more comfortable medium. We carry licensed fabric for the University of Arkansas, Oklahoma University, and Oklahoma State University. Here are some samples of things we sew up for inspiration!

Last Saturday we had classes: in the morning on the big bag and the afternoon class was instructions on the Razorback strip quilt. I’ve made up patterns/instructions on both of these and will be happy to send you a link in exchange for your signing up for the newsletter and leaving a comment below….I’ll need your email.

Now for more fun: Chili and Cornbread Muffins between classes.

Saturday Chili......This is so easy

Use only the best lean ground chuck you can find, preferably from a local butcher, ours is named Paul!

1 pound ground chuck
2 chopped onions
28 oz. can crushed tomatoes
28 oz can of water
13 oz can of fresh kernel corn
13 oz can black beans
13 oz can pinto beans

Empty it all into a large slow cooker and set on low to cook about 8 hours, through the night. In the morning I add the seasonings:

1 Tablespoon salt
2 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon dried oregano
1 large bunch of fresh cilantro (coriander), roughly chopped


Cornbread Muffins

Any of your favorite recipes work for corn muffins….even Jiffy! I use a basic recipe then add a can of creamed corn, a small can of chopped chilies (drained) and maybe some grated cheese if I have it. Works wonders!
During the months of January and February there will be Chili and Corn Muffins at the shop whether there’s a class or not. I wish you could join us!

by POPULAR DEMAND !

Just for Fun Fabrics is a fabric shop, but more, and focuses on quilt making.  We do a lot of fabric celebrating there with all sorts of events, classes, demonstrations, sales, quild meetings, you know the sorts of things .........  the one thing they all have in common is FOOD  !!!   It seems quilters especially, besides sewing, like to cook and eat.  Here are a couple of favorites that we have served at the shop and the recipes are asked for over and over. Maybe you would like to try them at home...?

FRESH VEGGIE AND PASTA SALAD

The fun of this salad lies in colors and the shapes…….just like a quilt! I served it as lunch during an all day quilting class at the shop.

The salad is just right for using the last tomatoes, peppers and cucumbers lingering in the garden. If not, there are always the abundant offerings of the produce section! Whichever, it is delicious and easy.

Start with your favorite large salad bowl in which to mix the vinaigrette. It is a fairly classic French dressing.

1 teaspoon sea salt
½ teaspoon red pepper flakes
1 teaspoons Dijon mustard
1-2 tablespoons sugar depending on your taste
3 tablespoons Red Wine Vinegar….or your favorite
      Whisk together, then continue to whisk while drizzling:

6-8 tablespoons good quality Olive Oil.
       The dressing will amalgamate as you add oil little by little


                                     Chopping Vegetables

       Prepare the following vegetables to add to dressing:
5-8 rather large Roma Tomatoes, sliced thinly crosswise
Small red onion, finely chopped

½ yellow or orange bell pepper, chopped

1-2 large celery spears, chopped                                  
2-3 green onions, with tops. Cut into ½ inch pieces
1 medium cucumber, chopped
Bunch of Italian Flat Leaf Parsley
        Gently toss these vegetables into the dressing.

       In a large pan of boiling, salted water, cook 10 +/- oz. of pasta bows to al dente, then drain    well and   mix with vegetables. Finally barely blanch in boiling water........

8 + spears of fresh Asparagus.

Remove from boiling water and plunge immediately into cold water to stop cooking process. Cut crossways into 2” to 2-1/2” pieces and gently add to salad. This is almost a garnish and adds the final beautiful touch…..almost like the border of your quilt!


Kim's Fresh Apple Cake

2 cups sugar
2 eggs
½ cup of oil
       Mix until smooth and pale yellow then add
2 cups flour, half whole wheat is nice
1 teaspoon cinnamon
2 teaspoons soda
1 teaspoon salt
2 teaspoons vanilla
      Mix until well blended. Batter will be stiff at this point. Add
4 cups raw apples cut into small pieces. No need to peal.
1 cup dried fruit; dates or raisins work well
      Mix well until apples begin to soften and batter becomes moist.

Pour into well greased large rectangular baking tin. Bake at 350º F until done. Cake will be brown on top and will spring back to the touch. Pour glaze over top as soon as cake comes out of oven.
Glaze: 1 cup powdered sugar with a bit of vanilla and just enough water to achieve a pourable consistency.

WINNER

Thank all of you VERY much for participating in the give-a-way of a copy of FROM SPAIN WITH LOVE.  I so much enjoyed putting this book together  (except for maybe drawing the diagrams), and want so much for people to enjoy the book in turn.  I am touched by your kind comments.  Thank all of you again for joining in the fun.



I am pleased to announce the winner:  #27 Judy in AR.   Judy please get in touch with us at funfabrics@aol.com at your earliest convenience.  The signed copy of the book will be in the mail to you right away.

Everyone, please stay in touch.  We will have regular give-a-ways.  It's so much fun.

with Love,  Roberta