For all of those that sew there is an awesome sewalong going on at Sew She Can using bijou lovely’s herringbone block tutorial. This is my submission for this round.
I love it. I used various red and black fabric. The red in the middle is my favorite. Its red with little white hearts. 🙂
This is going to be on my chair for the month of February but I love it so much it might stay longer. Hurry the deadline for submissions is January 29th. The winner gets a $50 gift card to spend at the Fat Quarter Shop. Who doesn’t need more fabric ;). Have fun and post a comment here so that I can see your entries.
In other sewing news I finally started and finished part of my son Kizaiah’s Christmas present. Man I am such a slacker, well that and my sewing machine was acting crazy. Probably was in shock with how much I used it during the holidays. I have a new one on the way. So excited. :)Anyway, he requested a “satchel” backpack. He picked out the fabrics months ago. He was super excited yesterday after school and couldn’t wait to use it today.
He wants me to make him a key chain. For what keys I don’t know but I will oblige. Here is a shot of the inside.
I know I’m a little behind on the updating for St. Patrick’s day. I didn’t seem to get around to spending any time on the computer this last week. My in-laws were here spending the week with us. Good times were had by all and lots of cooking that I will update you on soon.
2 tablespoons vegetable oil
2 tablespoons flour 1lb beef stew meat or diced beef
1 small onion (chopped)
2 large potatoes (peeled and diced)
4 carrots (peeled and sliced)
2 cups fresh sliced mushrooms
6 garlic cloves (minced)
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 ounce) bottle Irish stout beer
1 tablespoon cornstarch
1 tablespoon water
¼ cup fresh parsley (minced)
In a large pot heat oil. Coat beef cubes with flour and fry in oil until browned on all sides. Remove meat from the pot and set aside. Add mushrooms and onions to the pan. Cook onions until tender. Add the beef back to the pot. Stir in tomato paste, garlic, beef broth and beer. Add potatoes and carrots. Cover and simmer on low for 1 hour. In a measuring cup mix together 1 table spoon of cornstarch with 1 tablespoon of water. Pour into the stew and stir. Simmer until the sauce has thickened. Sprinkle with fresh parsley.