Noxcat's little Corner of the Web

Sloppy Joes

October 28th, 2011


  • 1 pound ground beef
  • 1 small can tomato sauce
  • 1/4 cup water
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoonsdry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

1) Brown meat in skillet til it’s no longer pink

2) stur ub remaining ingredients and simmer for 30 to 40 minutes.

3) serve on hamburger buns, Makes 3.

FO; New akirt (with pic)

September 12th, 2011


This is my most recent finished object – the skirt I’ve been wrestling with for months. I didn’t use a pattern, which was part of it, as well as the modification made to the hem so it would hang at the same level all the way around.


It’s from approx 1 yard of 60″ wide (I think) challis, and came out of my stash.

Servings: 4-6


12-ounce bag egg noodles
Approx. 2 cups pre-cooked, diced chicken meat
3  cups chicken stock
1 medium onion, peeled, halved and thinly sliced
3-4 small-medium carrots, peeled and cut into 1/2-inch chunks
3-4 cloves garlic, peeled and minced
2 Tbsp peeled and minced fresh ginger
Approx. 3 cups small broccoli florets
Salt and pepper to taste


Prepare the vegetables, set aside. Set a pot of water on for the noodles.

Un large oot, cook onions in small amount of olive oil til soft.

Add carrots, cloves of garlic and ginger. Stir for a minute and add chicken stock and to a simmer. Simmer 3 to 4 minutes.

Add noodles to boiling water, and cook.

Add broccoli to pot o chicken stock right before draining noodles.

Add chicken to vegetable mix, and allow to warm through.

Serve chicken/vegetable mix ocer the noodles.


* 1 cup of the vinegar of your choice (I uswd Red Wine)
* 1 1/3 cup of extra virgin cold pressed olive oil or canola oil
* 2 tablespoons of water
* 1/2 tablespoon garlic powder
* 1/2 tablespoon onion powder
* 1/4 twaspoon white sugar
* 1 tablespoons dried oregano
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/2 tablespoon dried parsley
* 1/4 teaspoon celery seed


1. In a bowl whisk together all the ingredients until perfectly blended
2. put in the refrigerator (unless using Olive Oil)
3. you can conserve for up to 90 days


June 29th, 2011

Just testing to see if the crossposter is installed correctly.

I’ve moved!

June 9th, 2011

The site has finaally found it’s new home. I’ve been holding off posting manything since I knew it would be moving soon. But now that it’s where it belongs, we’ll see how it goes. Watch this space, more to come.

turning it into a pattern

The front piece of the doublet pinned to paper and ready to be cut out.

Kofta Kabobs

March 12th, 2011


  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 pound ground lamb
  • 3 tablespoons grated onion
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 28 bamboo skewers, soaked in water for 30 minutes


  1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate.
  3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Of course, I modified it. :) First, I used turkey instead of lamb because it’s what I had on hand, I also completely skipped the salt, but did no adjust the other seasonings, so it was a bit bland. Abd ubsread if grilling, I baked them in a 350 degree oven on a lightly greased baking dish for about 10 minutes, Served with pita bread and yogurt.

16th C Doublet mockup

January 23rd, 2011

Isn’t it simply lovely in this modern plaid?

My plan is to 4ound the collar points when I make it from the actual fabric.

Tomato Gratin

January 9th, 2011

pkg cherry tomatoes
2tbspns fresh oregano
4 cloves minced garlic
1/2c seasoned bread crumbs (fine)
salt and paper to taste
3tbspns olive oil
2tbspns fresh parsley

Slice tomatoes in half and place face up in pies pan that has been sprayed with non-stick spray. Sprinkle oregano, garlic and bread crumbs over halves. Place remaining tomatoes face down on top of mixture and tomatoes. Drizzle with olive oil and parsley. Bake in 400 degree overn for 30 minutes.

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