Look on my Works, ye Mighty, & Despair!

Tentative plan... last updated 05/22/2026

Current WIPs:

Quilt for my bed. Made from 100% cotton fabric + batting. I'm doing it double-sided: 1 side uses charm packs sewn in a basic patchwork with Moda Fabrics' Evermore charm packs, the other uses Moda Fabrics' Acorn Hollow charm packs and incorporates pinwheels! (~65% done)

Xyris by Audrey Borrego. Knit in an olive green raw silk (like 50% done)

Great recipe for parties, snacks, watching sports, potluck, etc. Everyone loves this, but especially the vegetarians because they are usually sitting the corner with sad coleslaw, crackers, and sliced vegetables.

Yield: 4-5 quesadillas

Ingredients:

½  cup barbecue sauce

1 Tbsp tomato paste

1 Tbsp apple cider vinegar

1 adobo pepper in sauce, minced (alternately, ¼ tsp ground chipotle chili)

½ tsp garlic powder

1 Tbsp vegetable oil, plus extra for cooking the quesadillas

1 pound mushrooms (baby bella work great) diced small

1 small onion diced small

Salt and pepper

4-5 large flour tortillas (8”)

1ish cup shredded cheese (I buy bagged Monterey jack)

Instructions:

Combine barbecue sauce, tomato paste, vinegar, and adobo pepper in a medium bowl.

Heat 1 Tbsp vegetable oil in a large frying pan over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. (They will let off a lot of water.). Add onion with garlic powder, plus a crack of salt and pepper, and cook, stirring, until onion and mushrooms are cooked and the liquid is mostly cooked off - 5 to 7 minutes.

Transfer the cooked mushrooms and onions to the bowl with the sauce mixture. Clean out the frying pan.

Place tortillas on a work surface. Sprinkle a layer of cheese on half of each tortilla, then top the cheese with filling, then with a bit more cheese. Fold tortillas in half, pressing down gently to flatten.

Cook the quesadillas in the pan with oil, then transfer to a cutting board and cut each tortilla into wedges before serving.