Some of my past Etsy creations

Spencer Kate on Etsy

I have the sweetest husband who brings me the sweetest flowers.

Stitchin' time

It's been 2.5 years since I've sewn anything -- unbelievable!  For me, that's just crazy.  Since I'm not currently involved in any historic interpreting, I've decided I'm going to branch out a bit and make something for modern-day wear (a first for me).  Something easy, like a skirt.  So hopefully I'll make it to Jo-Ann's soon (since I think it's now the only local fabric store!  sad!) and get some nice colorful cotton.  I rarely find skirts that fit me well and have the length that I want, so I'll just have to see what I can come up with.  Updates soon, hopefully.

Redbuds in bloom

Spinach Orzo

• 1 (16 oz) box orzo pasta
  
• 2 cups fresh sliced mushrooms
• 1 bag fresh baby leaf spinach
• 2 tbsp. pesto
• juice of 1/2 a lemon
• 1/2 cup pine nuts (or more -- you really can't overuse pine nuts ;) )
• a little olive oil
• salt and pepper
• parmesan cheese

Cook and drain orzo according to directions.

Heat about 1 tbsp. olive oil in a pan, then add mushrooms, spinach and 1/3 of the lemon juice.  Saute until tender, salt and pepper to taste, then drain.

Coat the orzo with a little olive oil, the rest of the lemon juice and the pesto.  Add spinach and mushrooms, pinenuts, and a little salt and pepper.  Top with parmesan cheese.

Makes 4 large servings.

Can be served hot, or chilled as a salad.