Saw-Toothed Edging Quilted Pillow, Note Book Cover and Whiting Fish Souffle

I can't believe it!

It's already the last day of February!
It sure did go fast!

Around here things have been pretty much the same.

So that's very good news, thus it means J is doing OK.

The wound is getting much smaller and healing really good

(that's the open wound from surgery).

Me... just the same old same... It's still too cold for gardening,

so I've been inside doing some sewing.

I've finished the quilted pillow

I told you about the last post. It's made from scraps pieced together,

but the edges were the main reason I made it;

I just wanted to practice these type of edge:

Saw-Toothed edging, that's what's called.

It came out pretty good I think, so I'm ready to try it on a tote bag.

I'll tell and show you when it's done.

Also, I played a little bit with felt and put a nice cover on a note book.

And I reckon it was about it for crafting.

I've been cooking a little too.

Today I made a Whiting fish Souffle.

I use to make it a lot back in Portugal when my son was a kid,

it was just a good way for him to eat fish.

And specially for him, here goes the recipe:

-4/5 fillets of cooked Whiting fish

-2 tablespoons of butter

-2 tablespoons of flour

-1 cup of warm milk

-6 egg yolks

-6 egg whites, stiffly beaten

-salt, pepper, nutmeg (a pinch)

After the fish is cooked cut it in small pieces. Set it aside.

In a medium sauce pan melt the butter;

slowly stir in the flour and then the warm milk, whisking constantly.

Remove from heat and add the fish pieces.

Season with salt, pepper and nutmeg

(just a pinch, maybe a 1/4  teaspoon of each).

Add the 6 yolks one a time, whisking well in between.

Let it rest while preparing the egg whites; beat them stiffly till they're firm,

and then slowly incorporate in the mix.

Preheat the oven at 350 degrees (Fahrenheit)

and pour the batter in a greased round pan.

Let it bake for about 30 minutes,

or until a inserted toothpick comes out clean.

Et voilà!

It's really tasty and goes very well with a tomato and lettuce salad, Portuguese style.

Maybe my talented daughter-in-law would like to give it a try,

I know my son liked it quite well when he was a kid.

Oh, and by the way,

you can find some of her amazing culinary essays

in her blog, Acquired Taste,

and now also in Madeinkitchen,

since she is now their English Web Editor.

Go check them out!

I'm pretty sure you'll love it!