Another thing I’ll be able to do with my return is a long overdue trip to Ikea. I have big plans for my studio with the organization, seating, and overall arrangement. I have high hopes for what I can do with this space.
I also got “Hobo Quilts,” an interesting quilting book based on the symbolic language of train hoppers or hobos. I had seen the book at JoAnns a couple times and was intrigued but it wasn’t until I heard that a friend of ours who is a big train hopper and tagger is getting married next month that I knew I had to make one. I still feel like the demographic that these quilts will appeal to is small but even one quilt is worth the price of the book.
I tried making Raspberry Lemonade bars a couple days ago and while they didn’t quite turn out right, they are still delicious. I don’t own an 8″ by 8″ pan (I don’t really know how that’s possible) so I used the same recipe in an 8″ by 6″ pan so the filling was too thick and didn’t set in the middle. They are tart, sweet, and gooey. I’ll definitely make these again, they are a great summer dessert.
¾ cup grated Parmesan cheese
Two ¾ ounce packs of basil or about 1 cup packed leaves
3 cloves garlic
¼ cup pine nuts or walnuts
½ cup olive oil
4 tablespoons butter
¼ cup flour
2 cups milk (I used 2% but any kind would work)
1 teaspoon Better Than Bouillon in chicken (or 1 bouillon cube)
¼ teaspoon ground white pepper
pinch of nutmeg
1 cup shredded Parmesan cheese
1 cup mozzarella cheese
1 package won ton skins
½ pound ground Italian sausage
1 tablespoon dried oregano
Cook ground sausage over medium heat until no longer pink. Set aside in paper towel lined bowl. Spray 18 muffin tins with non stick spray and line with one won ton skin each.
Add basil, Parmesan, pine nuts, and garlic to a food processor. Process until finely chopped, wiping down sides if necessary. With motor running, slowly add olive oil until it becomes smooth. Set aside.
Melt butter in saucepan. Add flour and bouillon and whisk until smooth. Slowly add the milk while you whisk. Add the nutmeg and pepper and continue to whisk until smooth and slightly thickened. Pour into heat proof bowl to cool slightly and add pesto. Mix well.
Spoon a small amount of pesto sauce into each wonton shell. Divide all the sausage evenly between them. Sprinkle with half the parmesan and mozzarella. Repeat the layers, wonton skin (I only did one but would go with two on this layer next time, if the package amount permits), pesto sauce, and the remaining cheese. Sprinkle with oregano.
Place in 375° oven for 10 minutes, rotating trays half way through. Remove from oven and let cool for 10 minutes. Enjoy!