Thursday, December 18, 2014

Four Seasons Quilt Project

My mom belongs to a fiber art group in Anacortes, Washington.  She enjoys participating in the fiber art challenges the group puts together each year.  Last year, the challenge participants were to create something representing the 4 seasons.  Each piece had to have certain dimensions.

My mom, being the wife, mother and grandmother of fishermen decided that her art would depict Petersburg's seasons.  If you live here, you know that the seasons are vaguely defined by the change in weather.  In Petersburg, the fishery identifies the season.  In the spring, or halibut season, the halibut fishermen are chopping bait and baiting hooks.  Summer, or salmon season, is when the nets bring in the silver dollar salmon.  Fall, or black cod season, is the time to longline for sablefish.  Frosty winter, or crab season, is the time to gather pots filled with the tasty crustaceans.  

These pieces are made using hand dyed fabric.  My mom dyed her own fabric using different colors and techniques to fit the piece she was making.  Her needlework and embellishments add character to each piece.  
 







Linking To:


Monday, December 15, 2014

Lutheran Church Cookiefest

The Petersburg Lutheran Church celebrated their 100th year in 2013.  One of the activities during the year of celebration was to sell 100 different kinds of Christmas cookies during the holiday season to raise money for Missions.  The activity was so well received and cookie sales continued this year.  









I found recipes for most of these cookies on-line.  They aren't the PLC ladies' secret recipes, but if you want to make the cookie, they will work.  Click on the picture for the cookie recipe.  



















 The cookie weighing crew
 The payment team



Thank you Dianne C. and Sandy V. for photos of the tables before people arrived.





Saturday, December 13, 2014

Sweet and Sour Duck Breasts


It's duck hunting season in Southeast Alaska.  The season starts on September 15 and goes until the end of December.  Duck hunting is a favorite sport for my husband, our son Nick and our chocolate lab, Cessna.  They are members of Ducks Unlimited, an organization that preserves wetlands for duck habitat. 



Doug loves to hunt the ducks and he also loves to cook them.  This recipe is one of his latest creations.  It is delicious.


You will need

3 ducks for 6 duck breasts
3 Tbs rock salt
2 quarts water
1 Tbs. chopped garlic
1 cup buttermilk
1 cup milk
salt and pepper
1-1/2 cup flour
1/3 cup cornstarch
1/4 cup canola oil-seperated
1/2 onion
Worcestershire sauce
1# bag of frozen stir fry vegetables with or without noodles-or 4 cups fresh vegetables cut into bite size pieces.  
1/2 jar of Kikkoman sweet and sour sauce
1/2 can pineapple chunks, drained, juice reserved. (optional)

Beer

Prepare the duck breasts:

Ducks can have a strong gamy taste.  Some like this flavor but some of us do not.  You can remove this strong taste by following this recipe. (If you like the gamy flavor, don't do this step) Breast your ducks, soak the duck breasts in a mixture of 3 Tbs. rock salt to 2 quarts of water.  Soak for 2 hours. Rinse.  Make sure no blood or feathers remain on your breasts.  Mix your buttermilk and milk together.  Place breasts in a bowl and cover them with the milk mixture. Put them in the fridge and let them soak overnight or up to 2 days. 

To prepare the ducks for dinner:

Slice breasts lengthwise into 4 pieces then cut them in half.  You don't what the pieces to be too big.  Pat the duck breasts dry.  Sprinkle salt and pepper on your breasts.  Mix 1-1/2 cup flour with 1/3 cup cornstarch in a bag.  Place breast in the bag and shake them up to coat.

Heat 2 Tbs of canola oil in large frying pan.  Add 1 Tbs. of crushed garlic, and stir fry until golden.  Add 1/2 chopped onion, and stir fry until translucent.  Add the duck breast.  shake a little bit of Worcestershire sauce over the ducks in the pan.  Crack open a beer and pour a little of that into the pan with the ducks.  The rest is yours.  You can add a little of the pineapple juice too.  Cook until the ducks are just done.  Don't overcook.  Take the duck breasts out of the pan and set aside.  Scrape your pan and remove the large pieces.  Add 2 tablespoons of oil to the pan, add frozen stir fry or bag or your own fresh cut stir fry vegetables.  You can add a combination of raw and frozen.  Just stir fry your raw veggies a little before putting the frozen in.  Add the duck back to the pan and pour a half bottle of stir fry sauce over the ingredients.  Add 1/2 can of pineapple chunks.  Serve over rice.  





Sunday, December 7, 2014

PFI Christmas Bazar

Lori put together a successful Christmas Bazar again!!  Thank you Lori!