First on the list was Morden, home of The Quilter’s Den. The Quilter’s Den has so much character; located in an old barn, in historic downtown. She has a wonderful selection of quilting fabric and tools, and it is displayed so well. A real pleasure to visit. They are celebrating their 5th anniversary, and it was their sale that enticed me to ‘make the trip’. My finds of the day included ribbon that I just couldn’t resist (so I took some of each colour) and an embroidery CD of Vintage Ladies. Why? Not sure yet.
Winkler was next. A little more difficult to find but worth the stop is Road 17N. The ‘call of the fabric’ came through loud and strong but I resisted and I walked out with only 1 bundle of fat quarters plus an iron weight. Isn’t it just the cutest thing! And it actually works.
Stops at 2 antique stores and 2 thrift stores did not produce any thimbles. Where have they all gone?
On another note, this week I am introducing a new section to my blog called “Ken’s Kitchen”. He really is a great cook and I have the pleasure of eating what he makes.
Hi! my name is Ken. My wife, the quilter, loves curry so I thought I would begin with a curry recipe. I will try to add a new recipe every two weeks. Each one will be a recipe we have tried and enjoyed.
Curry powder is a blend of up to 20 different herbs and spices. Most formulas include cardamon, chilies, cumin, fennel, fenugreek, nutmeg and turmeric (which gives curry its characteristic yellow colour).
- 1 pkg (340g) 31-40 Frozen Peeled Prawns (raw, tail-on)
- olive oil for sauteing
- 1 medium onion
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp curry powder
- 1 can (160ml) coconut milk (not lite)
- 1 large tomato, diced
- 2 Tbsp butter
- 2-3 blades chives (chopped)
- Thaw and remove shells from Prawns
- Lightly brown onions in oil on medium high heat. Add salt, pepper and curry powder, and cook 4-5 minutes.
- Add coconut milk and tomato. Reduce heat to medium and simmer gently for 12-15 minutes.
- Add butter, chives and prawns. Increase heat to medium high and simmer until prawns are pink. Do not overcook.
- Serve over boiled rice.
(Recipe adapted from Caribbean Cookbook – A Lifetime of Recipes by Rita G. Springer)