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Woohoo! Spring is about to spring forth! It’s a time of new beginnings, new birth! It’s a time where God’s creation brings forth new beauty, new hope! In a time of such uncertainty, and evil, Spring reminds us of a higher power! For a time such as this, we are here, and blessed to be able to witness! But not to just sit back and observe!
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Back to sewing lol! Isn’t time flying? I totally missed March’s newsletter! Let’s celebrate Spring by helping others. You can help by sewing, or contributing to those who sew and can’t afford. If you’d like to be a part of our Angels team, pm me. If you’re in need of an Angel, pm me!
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Spring is the season for the reason we are able to spend eternity in heaven one day, and it’s free of charge! It’s a gift from above! Just accept!
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LuxeSew is in my store now!
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New Products
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If you haven’t seen the video and comments by one of my group members on LuxeSew, you’re missing out! Patty Smith did an awesome job explaining use of LuxeSew! Patty did this spontaneously on her own! And I do appreciate it! You can find video and comments in my group. Watch Video Here
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LuxeFuse and LuxeBond are due in store any day! I’m so excited! More super products for bag making! I do my best to find alternatives to current options that produce better results, less wrinkling, and/or better pricing without losing quality! I think I’ve succeeded with all my products! And y’all are my proof! Thank you so much for all your support!
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In the Spotlight
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Barb McElroy Shaffer wins with this beauty! “I don't post a lot but I'm pretty proud of how wovenfuse2 and decovil light and heavy make my products look and feel."
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PM me, Barb, for your $20 store credit prize!
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Tips and Tricks
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Let’s make strap ends!
Neatly Finish Strap Ends by Simply Classic
The Secret to Setting Snaps in Leather
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March Recipes
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Baked Ham with Honey-Chipotle Glaze
TOTAL TIME: Prep: 10 min. Bake: 2 hours YIELD: 16 servings.
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Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen
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Ingredients
- 1 fully cooked bone-in ham (8 to 10 pounds)
- 1 cup packed brown sugar
- 3 tablespoons honey
- 2 tablespoons cider vinegar
- 2-1/4 cups ginger ale
- 4 chipotle peppers in adobo sauce, minced
- 3 garlic cloves, minced
- 1-1/2 teaspoons Dijon mustard
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
Directions
- 1. Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours.
- 2. Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm.
- 3. Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.
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Four-Cheese Scalloped Potatoes
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comté cheese
2 pounds russet potatoes, peeled and sliced
1/8 inch thick Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
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1/4 cup grated parmesan cheese
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Directions
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Photograph courtesy Anna Williams
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Check back soon for my new sample package of my awesome new products!
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Wishing you all a joyous Happy Easter! Be kind, be helpful, be thankful!
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Lord God, You loved this world so much, that you gave your one and only Son, that we might be called your children too. Lord, help us to live in the gladness and grace of Easter Sunday, everyday. Let us have hearts of thankfulness for your sacrifice. Let us have eyes that look upon Your grace and rejoice in our salvation. Help us to walk in that mighty grace and tell your good news to the world. All for your glory do we pray, Lord, Amen.
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