Here are the results of my QAL project so far. One cute, little 7-1/2" block that needs something in the center.
I tucked a little plaid flange between the two pieces of fabric and top-stitched it down.
Here's a closeup of the flange.
So my plan is to make a series of little blocks in all shades of neutral, with a flange, and with different little Christmas "things" in the center. It's going to be petite and delicate....just like me! Wink, wink, chuckle, chuckle!!
More to come next month during the QAL. I had to cut this month short since we have company and we have some exploring, hiking and eating to do!
This is what we just enjoyed for breakfast.....Fiesta Brunch. Now we are ready to hit the hiking trails again.
1 (7 ounce) can chopped green chilies
6 corn tortillas cut in strips
1 pound bulk sausage, cooked and drained
1 pound Monterey Jack cheese, grated
8 eggs, beaten
½ cup milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ground cumin
½ teaspoon garlic salt
½ teaspoon onion salt
½ teaspoon paprika
-Spread half of the chilies on the bottom of a greased 9 x 13 x 2 inch glass dish. Top with half of the tortilla strips, half of the sausage, and half of the cheese. Repeat layers.
-Beat eggs, milk, and all spices except paprika. Pour over the layers of chilies, tortillas, sausage and cheese. Sprinkle paprika on the top.
-Cover with plastic wrap and refrigerate overnight.
-Bake uncovered at 350° for 50-60 minutes. Let stand 10 minutes before serving.
-Serve with sour cream and salsa on the side. This may be frozen after it has been baked and then reheated.
-Yield 6 to 8 servings