2015–the backside of another year– Time to look forward too

It was a good year overall. Not enough sewing projects were completed but I still have not given up on them. I guess it is to be expected having a full time job and an almost full time self employed business and family to help keep it all together.

Not enough posts either. Perhaps I will get to more of these in the new year.

There is the Mona Lisa – my red. So named because I have been working on it for over a year. It will look good and fit like a glove but as of yet I have no where to ware it. So I will be patient.

There is the almost finished kimono that I have started for my partner – mostly finished so perhaps this weekend. Both the Kimono and the Mona Lisa red dress are currently residing on my dress mannequin dummy– (Daisy is the dummy’s name – just in case you ask.) Daisy is residing in my office at the moment and doing an additional duty of holding the felted wool coat – just because it is very cold outside and it is a good fit.

And for some reason as if I had nothing to do I started knitting again. It is fun and sometimes I can actually do two things at once.

The photographs are a nice distraction from the everyday pressures so they continue to pop out of my camera. I enjoy sharing them here on the blog – keeping it simple while I do.

I am looking forward to sharing a stellar 2016 here when I can. Life sometimes just gets busy!

Have great New Year Folks.

Cathy

Weekly Photo challenge: Now–to break fast. Instructions for a quick ham and cheese omelet, hash browns and toast

Nothing like a fresh omelet, hash brown potatoes and toast for breakfast.

Clean and cut into bite size pieces three potatoes.

In a hot pan have some fresh ground pepper with the oil. I use coconut oil to cook with.

Add your spuds and stir so that all pieces are evenly coated with pepper and oil.

Sauté for a few minuet – to speed up the process add some water – take the pots lid and fill with a bit of water. Pour over the spuds and put the lid on quickly to hold the steam.

For the omelet crack three eggs in a deep bowl and add about two tablespoons of water – I just eyeball it but not too much. Set aside. Finely chop one or two thin slices of onion. Heat up your pan but not too high of a heat. Add oil and spread evenly over the pan with a paper towel. When hot add the finely chopped onions and sauté. Chop the ham (or nuts – cashews are wonderful in an omelet) finely and set aside.

Grate the cheese finely into the eggs and water. Whip it good (only place that I can say this and not have the authorities banging down the door).

Pour the egg and cheese mixture into the hot pan.

Add the finely chopped ham. Note that you can sauté the ham with the onions but the omelet will stick to the pan if you do. When chopped finely it will cook in the eggs just right.