This is a special time of the year, yet we hurry through to get to Christmas.
We need to celebrate friends and family. We could start this year by remembering years past. When I was small (remember I’m pretty old), things were much different. We looked forward to going to our grandparents’ homes. My mother’s mom house was in the hills of Philadelphia, MS. They had fall gardens and fruit bearing trees. We (my sister and two brothers) loved to play hide-and-seek in the orchards, dig “caves” with my grandmother’s kitchen spoons! Those were the days. My cousins, who were our very first friends, were there and we enjoyed hearing about their lives and challenges.
I know Karen has memories of her thanksgivings at home when she was little. But the main thing was EATING at our home. We welcomed everyone whether you were family or not. One of the traditions that we had, and Karen still does is going around the table and saying what we were most thankful for. I bet you can guess what the main blessing most of us were thankful for, FAMILY.
I am very thankful for my family each-and-every day.
But in case you have forgotten, YOU are FAMILY. We cannot exist without you. We hope to see you this Holiday season.
CHECK OUT NOVEMBER 9th PATTERN PREP CLASS. Laura teaches this class and is very knowledgeable. This class is recommended for anyone who wants to take a garment sewing class at Chateau Sew but has never worked from a pattern before. Spending time with other people interested in sewing will enrich your experience with sewing. Can’t wait to see you.
Another class you will want to check out is the Collage Pillows on November 11 at 3-5pm. You will learn techniques that will enhance your sewing experiences. This class is taught by Joelle, who is a fantastic teacher.
Remember to check out Monday the 30th for Prarie Point Ornament and come back Monday the 6th for Block Printed Zipper Pouch by Raquel Olivoo.
Now is the time for food that will warm you from the inside out!
The Very Best Bolognese Sauce
Bolognese sauce is heavenly, and boy is the texture is something to write home about! With some love and patience, this sauce will turn out to be a work of art and TOTALLY worth the time you put into it!!
- 2 small carrots chopped
- 1 small onion chopped
- 2 celery stalks chopped
- 3 cloves garlic
- 8 ounce pancetta
- 1 pound ground beef 80/20
- 1 pound ground pork
- 1 cup white wine
- 1 29 ounce can crushed tomatoes
- 1 4 ounce tomato paste
- 2 cups chicken broth
- 1 cup whole milk
- salt and pepper to taste
- In a food processor add the carrots, onion, celery, and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.
- Add the pancetta to the food processor and pulse until it is coarsely chopped.
- Add to a large skillet and cook the pancetta for 5-6 minutes over medium-high heat or until it starts to crisp. Remove and set aside on a plate.
- Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.
- Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.
- Add in the crushed tomatoes, tomato paste, and chicken broth.
- Let it simmer on low for 2 hours for the flavors to blend and for it to thicken.
- The last 15 minutes of cooking add the milk. Season to taste. Serve while warm.