My Baskets and a Great Winter Recipe






I had a great time at the four-day basket weaving convention on the east coast of Virginia.  Thursday night, I made “Ann’s Oval Antler” basket, taught by Gina Keift from Michigan; Friday’s class was “Scrap Basket” taught by Peggy McCarson from South Carolina.  It is a double wall basket.  Basically, it’s two separate baskets joined together at the top.  Saturday’s class “Teal Beaded Treasure” was taught by Sharon Klusmann of Ohio and Sunday’s class “Tapestry Weave Basket”, taught by Anne Bowers of West Virginia, was a combo of weaving with reed and yarns—a fiber arts project that represents a landscape.  My basket has mountains, a waterfall and sun.   I completed three baskets but “Teal Beaded Treasure” is still in progress.

I met my friend, from Maryland, and we stayed at a B&B.  It was her first time at a B&B and I think she really enjoyed it.  She quilted during the day while I went to my classes.  It was really nice catching up with her.  My husband and I have stayed at B&B’s for many years and it’s a lot of fun.  If you happen to drink Stash Tea, they have an offer where you can mail in three UPC’s (cut off of the Stash Tea boxes), go to their web site and click on B&B Offer.  Fill out the form and send in the three UPC’s along with a check for $3.95.  They will send you a certificate for “buy-a-night-get-a-night-free” and a catalogue with participating B&B’s.  Some B&B’s have black-out dates during their busy season, so be sure to verify in advance.

Today it’s raining, cloudy and windy.  My sister called from Kansas to warn about tornado watches.  I have “Tortilla Soup” in the crock pot and it smells heavenly.  This recipe came from a Texas friend and I’ve added my own touches to it.  We like it spicy but you can make it without the spice.  Being a country girl, I can (400+ jars per year) and cook a lot.  In my blog, I’ll share recipes with you, from time-to-time.  Here’s my recipe for “Tortilla Soup”:

1 whole chicken or six chicken breasts, cooked and cut up

1 onion, chopped

2 jars of stewed tomatoes (approximately 4 cups)

2 cans of hominy, drained

1 – 15.2 ounce can tomato soup

1 teaspoon garlic salt

½ pepper

2 teaspoons cumin

2 teaspoons worcestershire sauce

Optional spicy stuff:

1 – 4 ounce can diced or chopped green chilies

1 can Rotel® original diced tomatoes and green chilies, drained

1 to 2 teaspoons chili powder

(Last ingredient to add) Approximately 5 or 6 cups chicken broth (to taste or however much your crock pot will hold).

Cook all day in large crock pot on high.  To serve, sprinkle each bowl with mozzarella cheese and enjoy with tortilla chips (on the side or crushed and sprinkle in the bowl).  BTW, left over’s freeze well.

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