Wednesday, December 30, 2015


At the last meeting we discussed options for the original officer's quilts that were being stored at Miriam's. Vicki Brannan offered to try to sell them at her booth in the Ashland Antiques Mall. She took 1 quilt and the quilt stand and they both sold in 2 days!

The quilt sold for $250 and the quilt rack for $30. Less the sellers fee the total for us is $252.

Thank you Vicki!

Saturday, December 12, 2015

Here's another recipe from our December potluck:

Quinoa Party Salad
Adapted from Clean Eating, Nov/Dec 2011
I allow 2 hours or more to prepare this.  Hands-on time is 10-15 minutes.  Serves 8.

In a fine-mesh strainer, thoroughly rinse
            2 c quinoa (tri-color looks festive)
In a medium saucepan, bring to a boil
            4 c water
Add the quinoa, cover, reduce heat, and simmer for 15 minutes, until the water is absorbed.  Let cool (but if you don’t have a long time, it will work to use the grain while it is still warm.)

Prepare the dressing:
In a small bowl, whisk together
            ¼ c olive oil
            juice of 1 lime
            1 T ground cumin
            pinch of red pepper flakes
Stir until well combined and set aside.

In a large bowl, combine:
            3 c frozen corn kernels, thawed
            1 15-oz can black beans, rinsed and drained
            1 medium red pepper, chopped
            1 medium orange pepper, chopped
            1/2 jalapeno pepper, seeded and chopped, or to taste
            1 c fresh cilantro, chopped (measure first, then chop)

Add the quinoa and stir to combine.  Top with the dressing, then season with salt and pepper to taste; mix well.  Serve cold or at room temperature.

Friday, December 11, 2015

Toffee Recipe

From Julie: So here is the toffee recipe that everyone was asking for.
Ibby’s Metaphysical English Toffee
                (from the book "Chocolate Chip Cookie Murder" by Joanne Fluke
Also, recently known as
"Christmas Crack"
Preheat oven to 350, rack in the middle position.
16-oz. box Keebler Club Crackers
1 cup butter
1 cup brown sugar
2 cups milk chocolate chips (12-oz. bag)
2 cups chopped pecans or sliced almonds
Line a 10 x 15 cookie sheet (jelly roll pan) with foil.  Spray the foil with Pam or other nonstick cooking spray.
Line the pan completely with Club crackers, salt side up.  Cover the whole bottom, breaking the crackers if necessary to make them fit.  Set the pan aside while you cook the toffee mixture.
Combine the butter with the brown sugar in a saucepan.  Bring it to a boil over medium high heat on the stovetop, stirring constantly.  Boil it for exactly five minutes, stirring constantly.  Adjust heat if it sputters too much.  Pour the mixture over the crackers as evenly as you can.  Slide the pan into the oven and bake the toffee for 10 minutes.
Remove the pan from the oven and sprinkle the milk chocolate chips over the top.  Give the chips a minute or two to melt and then spread them out as evenly as you can (I put the pan back in the oven for a minute).  Sprinkle the chopped pecans over the top of the chocolate and refrigerate (or freeze) the pan.
When the toffee has thoroughly chilled, peel it from the foil and break it into random-sized pieces.
This stores very well for a longer period of time in a plastic bag in the freezer.