I was my niece’s homework assignment! How fun is that! Laurel is a sophomore at Penn State majoring in art education. Her assignment was to interview an artist and produce a short video. After I previewed the video I emailed and told her I thought she should get an A++. I thought you might enjoy seeing her homework assignment.
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This must be my week for videos. A few months ago I had a surprise door knock from Mark Lipinski. The video was just posted on the qnntv.com website this week. If you have about ten minutes…go check it out. The first portion of the interview is posted. That’s the part where Mark came into my studio. The second half has not yet been posted. In the second segment I worked with Jodi Davis, who is Mark’s partner for the “Quilt Out Loud” series on QNN. I think you can view one show for free. I am not positive about that.
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My girlfriend Lytle was kind enough to share a recipe with me. I was finally home long enough to try it and boy am I glad I did. Good one Lytle. Thanks for sharing.
You will not regret making this recipe. It is amazingly good and not difficult to make.
ROASTED VEGGIE AND BLACK BEAN BURRITOS
2 whole sweet potatoes, peeled and cubed small
2 whole jalapenos, diced
1 whole red pepper, diced small
1 whole red onion, diced small
2 teaspoons olive oil (I used one tsp. of olive oil and one of hot pepper oil)
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt and pepper
1 can black beans, rinsed and drained (15 ounces)
1/2 cup fresh cilantro, chopped
2 teaspoons fresh lime juice
2 cups shredded cheddar (I used fat free)
1 package burrito-sized wheat tortillas or wraps (6-10 count)
PREPARATION INSTRUCTIONS
In a bowl, toss your raw vegetables in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted vegetables to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
Warm your wheat tortilla wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping teaspoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
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Jo-Anne Muldrew from Winnepeg, Canada sent me this photo of the second block she finished after taking the “Japanese Garden” workshop using machine applique. I am so excited to share it with you. Jo-Anne said she plans to make 2 more blocks, for a total of 4 blocks to complete her project. Thank you Jo-Anne for sharing your photo.
Talk to you next week.