Interruptions and Mushroom Crostini

MUSHROOM CROSTINI

My first quilting lesson was yesterday.

I spent 3 hours happily learning how to square the fabric:

and how to measure the fabric using the cutting board and special measuring thing and how to cut the fabric using a rotary cutter:

Anne demonstrating how to use the rotary cutter and special measuring thing..

And finally, how to sew the cut fabrics into strips, cut the strips and then sew the cut strips into the "Nine Patch" design I'll use to piece the quilt top together.

Sewn strips of fabric

Cutting the strips into 2 1/2 inch "patches"

Piecing the patches into a "Nine Patch"

Some of the completed "Nine Patches"

Anne taught me that the design components are endless! I came home and immediately set up my office with cutting board and sewing machine. Anne is a really good teacher and I had no trouble squaring the fabric, making the strips and then the patches. I spent the entire afternoon happily sewing away and before I knew it, I started hearing hungry rumblings from the kitchen area. The natives were getting restless. I couldn't believe so much time had passed!

Grr.. I hate to be interrupted when I'm in the flow - but everyone's gotta eat and cooking is my primary job, so I packed up for the night and headed down to my other "work room"

A quick check of the refrigerator and a gathering of ingredients later and I had dinner on the table in 20 minutes. If you are pressed for time and limiting your meat intake, try this simple dinner for a quick, yet satisfying bite.

Mushroom Crostini: (serves 4)

1 loaf french bread, cut on an angle into 4 to 6 inch 1/2 inch thick pieces (see photo)

4 cups mixed mushrooms (I used 1/2 portabella and 1/2 white button), sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 ounces goat cheese

1 tablespoon herbs du provence

Preheat the broiler. Cut the bread and place on a cookie sheet. Broil until golden and toasted, turn and broil other side.

Cut bread on angle about 1/2 inch thick

Mix the goat cheese, a few grinds of black pepper and the herbs du provence together.

When the toasts come out of the oven, spread cheese evenly on the toasts. Set aside.

Heat olive oil in large saute pan over medium high heat, add mushrooms and saute until mushrooms begin to release their juices. Add balsamic vinegar and continue to saute until almost all liquid has evaporated.

When mushrooms are cooked through, top the cheese toasts and serve.

A Cook's Notes: I serve the crostini with a mixed green salad and a very cold bottle of Chardonnay. This meal cooks up and cleans up quickly, allowing you to get back to what you were doing before the hungry throngs demanded your attention.

It is supposed to start snowing tonight and continue well into Wednesday night with predicted accumulations of 12 inches or more. Woo-hoo, sounds like a slow cooker day with lots of uninterrupted sewing time.

Stay warm everyone.