Just a Little Progress

Good morning, my friends. I have nine minutes to write. Think I can do it? Here we go.

There was a lot on my to-do list in the morning. Unlike most mornings, I did it all, and so it was late by the time I was able to do any sewing. I needed to first make the quilt block for the third Northern Wilderness block.

It was a little tricky with so many half square triangles, but I got 'er done. Then I added the sides, top and bottom, readying it for applique.

Then, I placed the first applique pieces. I have to be careful with the placement on these.

Sadie stood by, only purrmitting me to move furward when she was pawsitive I'd done everything right.

There was only time for a little more applique before I needed to stop.

The next piece is made, but not fused yet. I'll start there when I get back to it this afternoon.

I needed to stop early in order to make this little finger food salad for our dinner last night. I had some leftover fresh mozzarella. It's kind of expensive right now (isn't everything?), and so I hate to waste anything. When I was in town earlier, I picked up a pint of cherry tomatoes to make these Cherry Tomatoes Stuffed with Fresh Mozzarella and Basil.

They're pretty easy to do. You can cut them in half either way. I prefer cutting them parallel with the stem, if that makes sense. (Not pole to pole...if that makes any more sense.) Then a grapefruit spoon works well for hollowing them out. The recipe originally appeared in Fine Cooking magazine, and so I can't find it online any more. I'll give it to you right here.

Cherry Tomatoes Stuffed with Mozzarella and Basil

from Fine Cooking magazine.

Ingredients:

1/2 pound fresh mozzarella, cut into tiny dice (to yield about 1 1/4 cup)

3 tablespoons extra-virgin olive oil

1/3 cup coarsely chopped fresh basil leaves

1/2 teaspoon freshly grated lemon zest (from about a quarter of a lemon)

Kosher salt and freshly ground black pepper

1 pint (about 18) cherry tomatoes, rinsed and stems removed

Directions:

In a medium bowl, stir the cheese, oil, basil, zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.  Refrigerate for at least 2 hours and up to 4 hours before  assembling.

When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the smaller end of a melon baller or a grapefruit spoon.  Sprinkle lightly with salt.  Invert onto a paper towel and let the tomatoes drain for 15 minutes.  

Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray.  Serve immediately as an hors d'oeuvre, or wrap and refrigerate for up to 2 hours.

They're intended to be an appetizer, but they can work as any sort of side dish.

Okay. The farmer's market awaits. Gotta go. Have a good day, everybody!