Monthly Archives: March 2011

Fat Quarter Camera Strap

I made a camera strap cover for my camera a couple of years ago, and although I’ve liked the look of it, it’s bothered me for the past two years. I made it wide enough that I could put a pocket on it that would hold my lens cap, but the strap itself isn’t that wide, so to have a camera strap cover that was wider than the actual strap meant it always felt so bulky. I preferred the look of the bulky cover to no cover at all so I’ve just been dealing with it for the past two years.

In my web travels on the weekend though I came across a tutorial for a camera strap cover using a fat quarter, or really, part of a fat quarter. Had I been ambitious I could have made probably three camera strap covers out of one fat quarter, but I wasn’t feeling ambitious.

This new strap is wonderful! It fits snuggly around the actual camera strap, although a bit too snuggly. The original dimensions were for a strap that was wider than mine, so I cut the fabric narrower, but by the time I got my raw edges folded under and sewed down it fits TIGHT. The complete opposite of the old strap. As tight as it is though there isn’t going to be very much movement from the cover moving around on the strap, so at least I don’t have that to worry about! Now that I’ve had a chance to take a few pictures with it though I love the snuggness of it, because it seems like it takes up so little room. I pull it out of my purse, or put it back in my purse and it doesn’t seem like I’m deal with a yard of fabric wrapped around my camera.

I used one of the Robert Kauffman fat quarters I had bought when I bought my Hopscotch Too quilt fabric. I love the bright orange. The original tutorial had some nice scrap flowers sewn onto it, so I thought I’d do the same. My scrap flowers need some work, but I still like how they turned out. I can handle keeping my lens cap in my pocket instead of the strap. Truthfully I don’t actually put the strap around my neck that often and the lens cap would fall out of the pocket if I wasn’t wearing it, so I guess this was just for the best!

Recipe #31: Honey Mustard Chicken

I was going through some old saved links and decided to go back and visit some of the sites to see if there was anything new and exciting. Since I started blogging about my food journey I always check to see if any of the blogs I read have a recipes section. I happened to find this recipe for Honey Mustard chicken in my searches today and decided it would be the perfect thing for supper, and I actually had all of the ingredients on hand!

Ingredients

  • boneless, skinless chicken breast
  • 1/3 cup melted butter
  • 1/3 cup honey
  • 2 tablespoons mustard
  • 1/4 teaspoon salt

Preparation Instructions

Mix butter, honey, mustard & salt and pour over chicken.
Bake at 350 degrees for about an hour.

The honey sort of carmelizes while it cooks and it turns this nice rich brown colour. I only cooked two chicken breasts so I wouldn’t be eating chicken for days, so I had lots of extra sauce left in the bottom of the pan. I cut my chicken up and then scooped a bunch of the extra sauce on top of it. I can’t describe the taste other than to say it tastes amazing.

I ate mine with a bunch of roasted vegetables and a salad, but it would taste really good with rice!

Will this be a repeat? Hands down, yes!

Miz Helen’s Country Cottage

Recipe #30: Sour Cream Noodle Bake

My mom is very busy with tax season, so when I went home a couple weeks ago I made a point of trying a couple new recipes so she wouldn’t have to cook supper when she got home from the office late at night. As it also turned out on the Thursday I decided to make this sour cream noodle bake that my friend Rebecca was also going to be coming over for supper, so I had something new to feed to them. I spent the morning getting everything ready so that all I had to do was throw it in the oven when it was time.

The original recipe says, “Raise your hand if you love recipes with the word “Bake” in the title.” but I, however, find that the word bake generates some image of a goulash, where everything is just dumped together and voila! Cooked. When I got everything out and started to assemble it really seemed a lot like a lazy man lasagna. I also thought it should have been called cottage cheese noodle bake considering there is significantly more cottage cheese than sour cream, but potato, patato.

Ingredients

  • 1-¼ pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • ½ teaspoons Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • ½ cups Sour Cream
  • 1-¼ cup Small Curd Cottage Cheese
  • ½ cups Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

My thoughts? Amazing! But of course it wouldn’t be a GSM&D recipe if I didn’t make some modifications. First? Ground beef instead of ground chuck. Where the hell do I find ground chuck? Second? Pasta sauce instead of tomato sauce, because I couldn’t find any tomato sauce. Also, I’m not entirely sure what the difference is between the two.

Rebecca’s husband Ryan was also along, but he had plans to eat supper at his in-laws. Rebecca and I sat down to eat though and Ryan couldn’t resist having “just a bite.” His biggest complaint? That he was going somewhere else for supper and couldn’t eat more. I count that as a success!

Will I make this again? Most definitely.