Saturday, January 22, 2011

Sunday Favorites ~ Stitching & Stewing in January 2009

While Blog Browsing today, I met Chari from Happy to Design.
She has invited us to join her in revisiting some of our favorite blog posts from the past.
I thought it would be fun to see what I was doing on this weekend in January...two years ago...
(some of you will remember this)
Stitching and Stewing on Sunday 2009
Today was a good day to work around home. After I tackled the necessary correcting and planning for school, I decided that it was time to make myself a new pincushion. I have been sewing for 42 years and have always worn one on my wrist. Here is the one I currently use...

...so you can see it was about time.
This flower is perhaps a little 'over the top', but I think it looks pretty cheerful.
It can be made with or without the wristband.
Which would you prefer?



This is a recipe that my daughter discovered in the Real Simple magazine.
She said it is one of her and her boyfriend's favorites.

(image from Real Simple recipe site)
I tried it and liked it too...so am sharing it with you...
Chickpea Pasta with Almonds and Parmesan
1 tbsp. olive oil
2 cloves garlic, chopped
7 cups chicken broth
1/2 teaspoon crushed red pepper flakes
1 pound angel hair pasta (I used whole wheat)
1 15.5-ounce can chickpeas, drained and rinsed
1 cup parsley, chopped
1/4 cup roasted almonds, chopped
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium-high heat.Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.Divide among individual bowls and top with the almonds and Parmesan.

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Stop back tomorrow for Stitching and Stewing on Sunday...2011.

Take care,
~Natalie

9 comments:

Honey at 2805 said...

Cute pincushion. I'll try your receipe - soons good!

Jessa Irene (Holiday-Haven) said...

Gotta go WITH the wrist band, just so cheery and cute! How fun!

Chari at Happy To Design said...

Hi Natalie...

My friend, welcome to Sunday Favorites! I'm just tickled pink to have you join in with the fun...and it's so very nice to meet you! What a great post to revisit! I love your new flower pin cushion...what a creative and talented lady you are! Hmmm...I have never used a wrist pin cushion. I just don't know if I could get used to it or not, but I do admit that it would be handy! Also, thank you for sharing the pasta recipe...it sounds delicious! I have everything on hand right now except the chick peas...I'll have to get a can next time I shop!

Well my dear, thank you so much for participating in the Sunday Favorites party! I hope that you'll join us again! I also wanted to thank you for adding Happy To Design to your list of blog follows...it's such a pleasure to meet you. I have also added your delightful blog to my list as well! Looking forward to visiting with you!

Warmest winter wishes,
Chari @Happy To Design

Valley Primitives Gift Shoppe said...

That was a neat idea...I will have to look back and see what I was doing. That's a cute pin cushion. Are you still using it?
Kim

Keetha Broyles said...

I remember pin cushions - - - I even remember USING them - - - but that was back in the day when I was still sewing, before it dawned on my how much I HATED doing it. Now I just admire all the nice things you girls make and let YOU wield those needles!

Oklahoma Granny said...

It's fun to take a look back once in awhile.

Cathryn said...

I don't use pin cushions as I don't sew...according to my mother and my former MIL, I'm hopeless. Because I can't "envision" the pieces being. If that makes sense.

But I love your pincushion--you should make more and sell them. Love the recipe as well. :D Have a great week!

Busy Bee Suz said...

Very cute Natalie. Love the pin cushion...but I must avoid the pasta dish since I have an aversion to chickpeas. :)
Isn't it funny to go back into our archives and see what we had to 'say' back then???

Judy said...

I love chickpeas and this is a different way to try them. Thanks for this recipe.