Monthly Archives: May 2021

Feltosaurus  

(project found in Mollie Makes magazine, issue #37 February 2014)

You will need: pen, scissors, sewing needle, black thread

1) Using enclosed pattern, cut 2 body pieces in green felt. You will want to make sure you conserve your green felt – there is just enough to make the body if you plan ahead and economize.

2) Using enclosed pattern, cut 2 each of the spikes in light gray. (6 total spines)

You will decorate/stitch just one layer of green felt body:

3) Using your own needle plus pearl buttons and embroidery thread enclosed, stitch eyes in place.

4) Using color embroidery thread and needle, stitch “scales” onto the dinosaur’s side (random placement works fine).

5) Using black embroidery thread and needle, stitch smile in place.

6) Using black thread and needle, stitch spine pieces to your dinosaur’s back, spacing them as you like.

7) Using black thread and needle, stitch back to front of dinosaur, stuffing it with fiberfill when you are approximately ¾ complete.

8) Finish stitching the back of dinosaur to the front.

White Bean Soup

Prep Time 10 mins

Cook Time 15 mins

Total Time 30 mins

This easy White Bean Soup is loaded with fresh veggies and will keep you cozy all winter. It’s freezer friendly too, so don’t forget to freeze some for later!

Course: SoupCuisine: American, MediterraneanServings: 6 servingsCalories: 288

Ingredients

• ▢1 tablespoon olive oil
• ▢1 tablespoon butter
• ▢1 small yellow onion, diced
• ▢1 large carrot, peeled and sliced into coins
• ▢3 stalks celery, sliced
• ▢1/4 cup chopped fresh parsley
• ▢4 cloves garlic, minced
• ▢6 cups low sodium vegetable broth or chicken broth
• ▢1 teaspoon kosher salt
• ▢1/2 teaspoon fresh ground pepper
• ▢1/2 teaspoon dried oregano
• ▢1 bay leaf
• ▢2 cans (15.5 ounces, each) Great Northern Beans, rinsed and drained
• ▢1 cup (from a can) corn kernels, rinsed and drained
• ▢2 cups fresh baby spinach
• ▢Grated parmesan cheese, for serving (optional)
• ▢Toasted bread slices, for serving (optional)

Instructions 

• Heat olive oil and butter over medium-high heat in a 6 quart Dutch oven or stockpot.
• Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender.

• Stir in garlic and cook for 30 seconds more.
• Add vegetable broth; stir in salt, pepper, dried oregano and bay leaf.
• Bring to a boil; reduce heat to a simmer and cook for 5 minutes.
• Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly.

• Add spinach and cook for 1 minute.

• Remove from heat.
• Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices.

Copyright 2020 Diethood (Katerina Petrovska).