I’ve been MIA from my blog. Problem is, there are too many social media outlets. It’s redundant to post anything here, for the two people who read this (Hi, Mom).

I’ve been sewing a lot. I’ve been actually doing a lot of things a lot. My most favorite is block printing fabric. It’s easy for me to feel limited with sewing alone, choosing from pre-designed print fabrics, with the ones I love being way too expensive for my meager budget. There’s a gratifying sense of accomplishment that comes with thinking of an idea to print, carving a block and printing yourself on solid (and less expensive) fabric. THEN using that fabric to create bags or clothing.

I also started drafting my own sewing patterns, which is fun and challenging and exciting. I have two currently and they are available for FREE here:
Paco Bean Patterns on Craftsy

I also have a Facebook page…

And an Etsy Store.

I will try to update this more in case anyone reads it.

Last night I repurposed a big baggy unshaped dress that made me look like a bag lady (no offense to the bag ladies out there, although I doubt anyone reads this, let alone ‘bag ladies’) into a cute top by hemming the bottom, giving it a slight shape at the waist and re-hemming the sleeves (also making them smaller around).

THEN, I broke out a 10-year old hideous jean jacket that was way too baggy on me. It’s still a little hideous but it fits me now and I love it so. This one took about an hour. Before and after below.

For this, I had to pretty much take it in everywhere. Turned it inside out and a simple straight stitch up each side and turning down the sleeves. I also had to undo the shoulder seams and pull the sleeves up a bit, around 1/2″. Cut off the excess and DONE. The red dotted line is the hem I had to pull up, the shoulders of the jacket were a bit broad. And the blue shows one straight stitch on each side/sleeve.

I was so excited about THOSE, that I decided to try a pair of jeans that had legs too wide and a seat too baggy, I probably never wore these jeans before. I’m not sure why I buy these things. I don’t have a picture of this, but I was able to wear the jeans today and they are now snug. Now, 29 pairs of jeans to go.

When I’m out of stuff of my own to alter, I’ll be heading out to the thrift store to get clothes to mod or use as patterns.

Maseca is what I use for tortillas. Not the absolute greatest… but definitely better than store-bought. Sadly, I’m unaware of any place in Central PA to get fresh masa so this is the next best thing. It’s kind of like a mexican Bisquick. Just add water! I use a little rolling pin and a gallon sized ziploc bag, which works just as well as the tortilla press I can’t locate in the basement.

The tortillas come out pretty (really) dry but if you stack them on top of one another to cool, they will steam each other and soften up to be pliable. If you don’t steam or fry them, you will never ever be able to roll an enchilada with these (or even store-bought) tortillas. You can refrigerate finished ones to use later, just dampen with a small amount of water and throw on a clean hot frying pan for about 30 seconds each side, stack to steam, repeat, and they will re-soften.

My aunt’s enchilada sauce is basically a simple roux with a lot of spices. Real deal enchilada sauce has no tomato-based ingredients. Shocker, I know. Also, the better the chili powder, the better the sauce. Here is the recipe.

Enchilada Sauce

Ingredients

• 1/2 stick butter
• 1/4 c. flour
• 3 c. vegetable stock (or water)
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/4 c. chili powder
• 1/2 tsp. cayenne (omit for no heat)
• salt to taste

Directions

1. Melt butter in saucepan over medium heat. Stir in flour until smooth with no lumps.
2. Slowly stir in broth while whisking.
3. Bring to a simmer, then add chili powder, cumin, and garlic powder.
4. Simmer uncovered about 20 minutes – stirring occasionally, or until sauce has reduced about a third. Add salt to taste, done.

As for the enchiladas themselves, just roll beans and cheese (omit for vegan) in tortilla, place seam side down in a casserole dish that has about a half cup of sauce already in it. When dish is filled, cover with remaining sauce and cheese and bake at 375 for about 25 minutes.

I got a head of cabbage in my CSA box the other week, and began scouring the internet for recipes. I had no idea what to do with it. I came across the following recipe, thought it sounded a little boring… but made it anyway. It was excellent! My 4 year old even ate it (and seconds). It’s great – very earthy. I’m now a huge fan of ethiopian food. Traditionally, you are to use carrots, but I had none and have an abundance of green beans from my CSA box. I believe the proper name for this is Tikil Gomen.

Ingredients

• 1/4 c. olive oil (or niter kibbeh if you have access to it)
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground ginger
• 1/2 tsp. minced garlic
• 1 small head of cabbage, shredded
• 5 potatoes, cut into 1-inch cubes & rinsed

Directions

Make this with my previous aloo phujia recipe and it’s an amazing easy indian-inspired vegan dinner that makes even better leftovers. Coconut milk is very fatty, I’ve tried the lite coconut milk and it’s just as good. I even subbed half almond milk when I was low on coconut milk, still good but not quite as thick so a viable option if you want to reduce the saturated fat. Omit the cayenne if you don’t want it spicy.

Ingredients

• 1 can coconut milk
• 1 tsp. ginger powder
• 1 tsp. minced garlic
• 1 tsp. salt
• 2 tsp. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne
• 1 tbsp. curry paste
• 2 cans black beans, drained and rinsed
• handful of chopped fresh parsley or cilantro

Directions

1. Stir the coconut milk, ginger, garlic, deep skillet over medium heat. Season with salt, turmeric, cayenne, cumin, chili powder, and curry paste. Bring to a simmer.
2. Stir in black beans and simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 20 minutes.
3. Add parsley, stir and serve over rice!

This is my favorite recipe to make right now, I make it once a week along with coconut curry beans (recipe coming soon – also vegan). It’s SO GOOD. I usually use whatever tomato based item I have… I’ve used fresh tomatoes, canned diced tomatoes, tomato sauce, and even leftover chili. You don’t need much. If it starts to dry out before the potatoes are done cooking, just add water as it cooks – potatoes take a while! Don’t forget to rinse your potatoes after dicing.

I found a recipe for these on allrecipes.com today and modified a bit to include yellow squash and mushrooms. My 4 year old ate two of them…and they were pretty big. They’d make a great vegetarian version of chicken parmesan. Mushrooms give it a meaty feel, but use whatever produce you have. I’m glad I have a new way to use up all my CSA zukes without my usual default of “saute, olive oil, garlic, angelhair”.

Ingredients

• 1 small zucchini, grated
• 1 small yellow squash, grated
• handful of mushrooms, chopped
• 1/4 c. diced onion
• 1 tsp. minced garlic
• 3 eggs
• 1/2 c. flour
• 1/2 c. mozzarella
• 1/2 c. fresh grated parmigiano
• handful of fresh basil, chopped
• salt & pepper to taste
• 1/2 c. olive oil or vegetable oil, for frying

Directions

I put this on over my lunch break and come home 5 hours later to an amazing smelling house. I prefer making them from scratch because it is a LOT cheaper for the amount it makes. A bag of pintos is 70 cents in my hood and makes the equivalent of about 4-5 cans.

Ingredients

• 1 1/2 c. of dry pinto beans, rinsed
• 1 1/2 c. of dry black beans, rinsed
• 1/2 c. diced onion
• 2 tsp. garlic
• 1 tsp. cumin
• 1 tbsp. chili powder
• 1/2 tsp. oregano
• 1 diced jalapeno pepper, seeds removed
• 2 tsp. sea salt
• 8 c. water or vegetable stock

Combine all in crockpot, set to high, and cook about 6 hours. With a stick blender (or regular one), blend until it hits desired consistency. It may be too runny at first but will quickly thicken up. Let simmer until it looks good to you.