I don't wait well...

Some twelve months ago or more, our provincial government went on this program to encourage home improvements and spending.  We needed a new furnace.  The deal was you get a company to come in and do an environmental assessment and tell you what improvements would make you more energy efficient. Well let me count the ways.  As I say we needed a new furnace, which was no chump change, and there were a few other things that we could have done to up the ante. I sort of went through the list and pointed out to my husband what was a doable job and not... Sooooooooooo today we are getting some insulation put into our attic, so my feet don't freeze while I stand ironing. My husband didn't feel we needed this, since when we are upstairs, we are under the covers.  Well, I made him stand while I ironed in his stocking feet, and he had to put on a jacket. Our skylight it seems did not have any insulation.  So after a weekend of moving things out of the way so the attic entry is accessible, I'm sitting here waiting.  I don't wait well.  I start to do things.  Like bake.  Made these delicious phylo triangles, just to pop in the freezer.  MMMMMMMMMMMMMMM.

How I do that?

1 pkg. phylo pastry (purchased from the grocery store)
1/2 lb. chopped mushrooms
1 small onion chopped
1 lb.(hot) sausage (removed from casing, and fried)
butter melted, about 4 tbsps.
O.k.
Saute mushrooms, and finely chopped onion until onions are transparent. I fried the sausage separately and waited until it was somewhat cool. Drained off the excess fat/water, I then broke up the pieces of sausage so it was finely separated. Combine the two. I didn't worry about it being a sticky clump, since the pastry will hold everything together.

Lay out one sheet of pastry, on a clean surface that you can slide a pizza cutter on, I use a pastry board. I have bought myself a quilting ruler and use it exclusively for baking.I have about 6 of these for different jobs, love this ruler. It's a 2 inch ruler, I lay it on the sheet of pastry and use a pizza cutter to cut your slice. Brush the whole strip with melted butter.  Keep the other sheets covered with a damp cloth while you are working away.  Place a tbsp. of filling on the bottom of the phylo strip, fold right corner of the strip of to the left side making it a triangle beginning, continue in this way to the end of the strip, you'll have several layers.Brush every triangle with the melted butter on all sides.  Consider the butter your glue, so if anything unsticks, butter it.   I froze these, flat on a cooking sheet and then transferred them to a airtight container. I baked from frozen at 375degrees F. for 7or 8 min. and then fliped them over using tongs. They were crispy and golden brown. and delicious.  And made a great treat for my workers when they came to do their jobs.  (Hopefully they do an outstanding job).
So now I wait until they are done, hmmmmm maybe some Celeric Pear Soup, and a little Polenta with roast Vegetables.

P.S. Donna from Cottage Days and Journeys 
I'm having a really hard time commenting on your posts. I love when you visit... For some reason, after my comment, I hit comment and it just disappears. I have the same problem with Valorie Hart's blog. The comment just disappears. I feel I'm neglecting you both, when I really read your posts religiously.

Did You Know?

When my kids were little, and probably even now, they loved to learn some weird bit of trivia. Well today I learned a weird bit of trivia. Did you know that Canada produces 95%of the worlds mustard seeds? I was so amazed by this I had to go over and taste this fabulous home grown product. I do love mustard anyway. With Easter approaching, I know this will be the one time of year that I will be buying Kielbasa and you know you have to have mustard for that. So I indulged. Well you must know that, that ten pound challenge is still in the works, we did not do well at the One-of-a-kind. They seem to have all these tasty treats to sample. Chocolate covered blueberries, toffee to die for, the mustard itself was a smorgasbord, and this is all just on the way back to Carmi's booth. I've now attended this show for at least 25years, and am always amazed at the talent, what people don't think of. Recycling was especially evident to me in the clothing designs. You go young designers! More on the show tomorrow, when I unpack my bags and remember what wonders I saw. P.S. it is very hard to scan a jar.

photo of a jar of mustard I own.

Please don't shut your pie hole.

Most of you know that I've been compiling a favorite's cookbook and hand binding it. Not sure why? I've had to put my romance novel on hold for a short time, just not feeling very romantic these days. On Wednesday evenings I watch a show called Pushing up Daisies. It is centralized in a Pie Shop. Well that is a good thing. I've been toying with the idea of baking a pie, someday soon. I was telling Sasha, my viewing partner, that I haven't baked a pie since he was born, actually since I went into labour while taking out a peach and apricot pie out of the oven. My goofy husband startled me and I dropped that delicious pie and went to the hospital. I can tell you that all I thought about was having a slice of it when I got home. Alas, there was none left. And since I decided I was no longer eating for two I stopped baking pies. Well, as I come to that part in my cookbook, I think of what pies would I like to include in this chapter. Lemon, peach & apricot are a for sure. My sister Donna makes pumpkin and apple at this time of year, but I'm not a pumpkin kind of cook. So I'll have to do some serious contemplating on this since I limit myself to just 3 favorites. (My book is getting too thick to stitch together).
What are your favorites? Don't count the calories or the cholesterol contribution in these recipes. I feel a song coming on... photo of ghost over pie, a painting I did for my cookbook.