Sewing box update

It’s been a year since I shared the travails of my sewing box. Well, I’m happy to report that I’ve made terrific progress in curbing my procrastinating tendencies and have completed two long-overdue projects in the past three months alone, and am well on my way to finishing one more. Who knows, come May, I may even start taking on commissions . . . !

Exhibit 1: 

The first at the finish line, this tote bag with Jacobean crewelwork was 6 years in the making.

Exhibit 2: 

 Originally planned as a fifth wedding anniversary present for hubby, I completed this needlepoint pillow a year behind schedule, just in time for Christmas 2010.

Exhibit 3: 

I've sworn not to start anything new until this puppy is done.

Roasted Potatoes with Blackened Chillis

On a cold and rainy day like today, I’m too lazy to stand in front of the stove for more than 5–10 mins. So that calls for a “cheating” update to one of my favourite snacking recipes—Quick-Fried Potatoes with Blackened Chillis. In go the ‘taters into my trusty oven for a hassle-free roast and I get the same irresistible pop’ems in a breeze.

 

Ingredients 

1 tsp Vegetable Oil
36 whole Dried Red Chillis
4 lbs [2 kgs] Potatoes (cut into 1-inch cubes)
Sea Salt (to taste)
4 tbsp Olive Oil

1. Heat 1 tsp vegetable oil in a skillet or frying pan over high heat. When the oil is smoking, add chillis and sauté briskly for 1 min until they are blackened. Remove chillis from pan and set aside on a large platter. 
2. Pre-heat oven to 450º F (230ºC). 
3. Put potatoes on a large baking sheet. Sprinkle with sea salt, drizzle with olive oil, and using your hands, toss well to mix. 
4. Roast in the oven for 30 mins, then stir the potatoes with a large spoon to ensure that they caramelise evenly. Continue roasting for another 15 mins. 
5. Remove potatoes from oven and transfer to the platter with chillis. Using your hands, crush the whole chillis roughly into small pieces and toss well with potatoes. Serve immediately.