Skip to main content

Musings from the 15th anniversary of Project Night

I hosted Project Night in October of 2015 which happened to be 15 years to the month that I hosted the original Project Night.  Some memories shared:

Low bar for food:  

2 bags of M&M's from the vending machine (Roxane)
(The absolute low bar was set by Deb a few years ago when she showed up with nothing at Christy's house because she forgot it was Project Night.)

High bar for food:

Too many too count. 

Low bar for projects:

Robin R said getting gas was going to be her project. And then she didn't even do that. 

Long bar for projects:

Robin S.'s sweater for her mom - 8 years

Odd bar for projects:

Michelle's numerous projects - an old car door, a window, her husband's boxer shorts

High bar for yarn reuse:

Carla's green yarn.  Was made into possibly 3 different sweaters.

The first project night

When it happened at my house, Deb and Christy were making halloween costumes for the Arthur and either Alida or Hendrik. It was held in my basement.   

It was started because Robin R. wanted to learn to knit. Deb wanted to learn tatting from Christy.  Christy wanted to learn to make rugs from Carla.  I wanted to learn more about knitting. 

Robin S.'s first Project Night:

John was cooking and she asked John to create a plate for her that she could take.  He created a plate for her with a little chicken, a little potatoes, and a little vegetable.  Robin brings it to her first one and that chicken was the only main dish they had.  Fortunately we've gotten in the habit of the host making a main dish.

Michelle's first Project Night:

She remembers talking at length with someone about her belly piercing.  It might have been Christina J.

Kim's first Project Night:

She brought her bead box because she'd been invited when she saw Christy drawing in the sand on a canoe trip planning some dragonfly beadwork.

Poetry for the anniversary:

Fifteen years these ladies have kibitzed 
Humor and good food have been monthly dished
To celebrate, your host brings out the finest
Zippy chicken, prosecco, and china.

From key lime pie to mending rope,
Knitted shawls to heal one’s hope, 
EPA stories that’ll give a fright,
Nothing beats therapy like Project Night.

Comments

Popular posts from this blog

Rita's BBQ Meatballs

MOM'S BBQ MEATBALLS Meatballs: 3 lbs ground beef (I recommend a mix of beef & pork) 1 C cracker crumbs 1/2 tsp garlic powder 2 tsp chili powder 1 C evaporated milk 2 eggs 2 tsp salt 1 C oatmeal 1/2 C chopped onion 1/2 tsp pepper Sauce:  (Consider seriously doubling the sauce) 2 C ketchup 1/2 tsp liquid smoke 1 C brown sugar 1/4 C chopped onion 1/2 tsp garlic powder Preheat oven to 350 degrees.  Squish all the meatball ingredients together and form into 1” - 2” meatballs.  Place in 9 x 13 pans (you’ll probably need two pans).  Mix together sauce ingredients & pour over meatballs.   Bake for 1 hour.

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar.  (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Mushroom Stroganoff with Goat Cheese via Robin S

Robin made this when she hosted in April.  Originally Alton Brown's recipe found at the Food Network: http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html Ingredients 12 ounces extra-wide egg noodles 3 tablespoons unsalted butter 5 portabella mushrooms, stems removed and sliced 1 teaspoon kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tablespoon all-purpose flour 14 ounces beef broth 8 ounces sour cream 4 ounces fresh goat cheese 1/2 teaspoon black pepper, freshly ground, plus more for garnish Directions Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. ...