Emmeline Textiles Gran Partita Alicorn Review

Emmeline Textiles Gran Partita Alicorn

100%cotton – Pima and Combed Standard Cotton

Base-3; size 3 – 3.2m

Itโ€™s releasing via right to purchase on Friday with possible size up to 12.

Image description: photo of a pastel grad woven wrap. The wrap is rolled up and tied with a black ribbon. There is a white tag and a small brown booklet with the wrap. A pair of earrings in a small ziplock bag is also in front of the wrap.

Image description: loom to bloom shots of Alicorn (2 hot washes in 7th gen free and clear, dried on low until just damp, then hung up to dry)

Top: loom state Alicorn – pastel blue, pink and purple grad wrap folded. There is a Little People Snow white doll on the left of the wrap for size reference.

Bottom: Alicorn after 2 washes. There is a Little People Snow White doll on the right side of the wrap for size reference.

Image Desc: macro shots of the right and wrong side of Alicorn.

I received Alicorn loomstate. It’s 3.2m which is base-3 for me. My first reaction after unrolling it was surprise. I was very surprised at how soft it was loomstate. Then I saw all of the colors. It’s absolutely stunning. The colors are soft and beautiful, definitely hard to capture in photos, but it’s gorgeous in person. It is medium weight in hand, and a little dry but not scratchy, and it feels nice and cool to the touch. It is also more on the grippy side, but not too grippy.

After washing and drying, it was even softer and more floppy. Alicorn has enough grip to hold the slipknot in a back reinforced torso sling carry (formerly DHR) with my 33lb 3 year old, but it also had enough glide which made adjusting my slipknots easy. It had a fair amount of cush on my shoulders when I wrapped my 3 year old and was comfortable even in a ruck with her bouncing and dancing around on my back. It did not sag, but it has a fair amount of diagonal stretch which makes it ace-bandagey to wrap with.

I was also able to use Alicorn with my 10lb 7week old baby for 4hours straight each day. It held up really well and was very comfortable for me even though I haven’t wrapped for long periods of time in a few months.

My favorite thing about Alicorn is how easy it is to wrap with – specially since it came to me new. I can only imagine how soft and floppy this will get over time. With every use, it’s getting softer and softer. It is easy to tighten and adjust, but it stays in place once I get it exactly how I want it. I tried using it with carries I normally have trouble with (Poppins and Kangaroo), and both turned out pretty good for carries that I normally don’t even bother to tie off anymore when trying them out because I always end up with too much slack with these carries ๐Ÿ˜‚. With Alicorn I was actually able to tie off both poppins and Kangaroo – and they were comfy for me and baby Claire. I also tried it with my go to carries for base-3: Traditional Sling Carry(TSC), short cross carry (SCC) with a ring and Ruck Tied in Front. I still need to try it with Inside Out Coolest Hip Cross Carry (IOCHCC) It rocked both carries. I did a ruck both with 10lb Claire and 33lb Lilli and it held both of them up like a boss. Claire was up in a ruck for 2hours and Lilli was up for 45minutes. I would prefer it in multi layer carries with Lilli, but then again, I prefer multi layer carries with a toddler with any wrap.

Overall I think Alicorn is amazing. It would make a great newborn to toddler/big kid wrap in longer sizes like base-1 and up so you can do multilayer carries as baby gets heavy. As a shorty, I love it with my little baby and for short ups with the threenager.

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Outdoor natural light -gloomy weather

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Tuna pasta casserole

2 big cans tuna in water

2 cans cream of mushroom soup

2 cups heavy cream

Onion

Garlic

Bell pepper

Mushrooms

1tbsp flour

Pasta

Italian cheese/parmesan cheese

Bacon

Cook pasta. Preheat oven to 375F

While pasta is cooking

Slice bacon into little pieces and brown. Set aside for topping. Saute onion, garlic, red bell pepper in bacon grease until onions are translucent. Add in the mushrooms and flour and saute for 3mins. Add the 2 cans tuna (drained) and cook for a few minutes. Add the cream of mushroom soup and heavy cream and stir everything together. Keep stirring on medium low heat until sauce is bubbly. Add 1/2 cup cheese Nd stir until it melts in.

Take the pot off the heat and stir in the noodles. Transfer to an oven proof baking dish and top with cheese then bacon. Cover with foil. Bake for 20-30mins or until cheese is bubbly.

Instant pot chicken and wild rice soup

Instant pot chicken and wild rice soup

Ingredients:

Boneless skinless chicken thighs (4pcs)

Baby carrots chopped up (I used 1 small pack)

Celery chopped up (5 stalks)

1 onion chopped

1/2 cup pinot grigio (white wine) -optional can be replaced with chicken stock

Baby bella mushrooms chopped

1tbsp flour

2 6oz boxes uncle bens long grain and wild rice original recipe

Paprika

Garlic salt

Pepper

Italian seasoning

5 cups chicken broth (I used chicken better than bouillion)

2 cups water

Press saute on the IP to get it nice and hot. When hot, put some olive oil/bacon fat in about 1tbsp

Season chicken thighs with paprika, garlic salt, italian seasoning and pepper. Brown the chicken and take them out. No need to fully cook the chicken as they will finish cooking with the soup.

Remove chicken and shred or chop into small pieces.

Saute onion, celery, carrots for about 1min. Add in mushrooms and flour and saute for 2-3mins until onions are translucent. Add in the uncle bens rice and saute for a minute, then add in the white wine. Stir and Let the alcohol evaporate (around 3mins), then add in the seasoning from the wild rice. Pour in the broth and 1 cup of the water. Add the chicken back in. Stir and press cancel. Press manual (high) and set the timer for 6mins (the rice box said it takes 23mins to cook and my rice was perfectly cooked using 6mins in the IP). Cover and make sure the sealing vent is closed. Natural release 10mins then quick release ๐Ÿ™‚ add the rest of the water if needed. Serve.

Cheesy sausage rolls

Cheesy sausage rolls

They taste like you were slaving away all day, but the only took 10mins to make and 30mins to bake ๐Ÿ™‚ 


Ingredients:

Frozen Puff pastry 1 box (2sheets inside)

Filling: 

1 pack chicken italian sausage

1 cup cheese (I used a mix of cheddar and pepperjack)

Italian seasoning

Egg wash (1 egg beaten) 

Fresh chopped parsley for garnish

Optional: marinara sauce for dipping

Thaw frozen puff pastry according to instructions on the box. Preheat oven to 400F

Mix sausage, cheese, italian seasoning in a bowl. I don’t add salt anymore because the sausage and cheese have enough salt for me. 

Cut puff pastry sheets in half. On the longer  side of the puff pastry, put 1/4 of the filling in a long strip along the edge (kind of like a sausage shape). Brush some egg wash on the inside of the other edge of the puff pastry opposite of where the sausage is. Roll the puff pastry with sausage towards the side with the egg wash and press a little bit to seal. 

Cut into 3 or 4 pieces. Do the same for the rest of the puff pastry sheets and filling. 

Put on a baking sheet lined with parchment paper. Brush egg wash on top, cut 2-3 slits on top of each piece. Sprinkle with chopped parsley. 

Bake for 25-30min or until the puff pastry is golden and the sausage is cooked.  Let them rest for 10mins then serve and enjoy. They also taste great dipped in marinara sauce ๐Ÿ™‚ 

Strawberry cream cheese loaf and muffins

Strawberry cream cheese loaf and muffins

Lighting sucks because it was gloomy this morning. 

Using Ina’s recipe, I was able to make 12muffins and 1 decent sized loaf ๐Ÿ™‚

I was originally going to just make muffins but I ran out of cupcake liners so I made the leftover batter and cream cheese topping to make a loaf and I love how it turned out!
For the batter I used Ina Garten’s recipe for strawberry muffins. The only changes I made were: add 2tbsp of the required sugar in the recipe to the chopped strawberries and 1tbsp lemon juice. I also omitted the cinammon because Grandmama doesn’t like cinammon. It’s still super yummy ๐Ÿ™‚

http://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe-1994491
Cream cheese topping:

1 8oz pack of cream cheese

1 egg

3tbsp fine sugar/baker’s sugar (NOT powdered/confectioner’s sugar) 

Mix all of the ingredients together well. 

Top muffins with 1tsp of the cream cheese topping and the loaf with the rest of it then swirl with a toothpick or knife ๐Ÿ™‚ 

Bake loaf at 375 degrees F for 40 mins or until toothpick inserted into the center comes out clean. 

Instant Pot Honey Garlic Chicken

I used bone in, skin on chicken thighs because it’s what I had on hand ๐Ÿ™‚

One pack bone in skin on chicken thighs (mine had 4 fairly large thighs))

Soy sauce 1/2cup

Honey 1/2 cup

Hoisin sauce 2tbsp

Sesame oil 1tbsp

2tbsp garlic powder

1/2tsp red pepper flakes

*** optional: if you like thicker sauce: (make a cornstarch slurry to add at the end of the process – 1tbsp cornstarch mixed with 2tbsp water)

Garlic salt, lemon pepper to season chicken with
Press saute on the Ip and add oil once it’s hot.

Pat chicken dry with a paper towel. Season with lemon pepper and garlic salt. ย Brown the skin side first in the IP for about 3mins then turn it over and brown the other side.

Mix together the ingredients for the sauce. After you turn the chicken over and it has been browning for a few minutes, deglaze the bottom of the pot with a little bit (3-4tbsp of water/sauce). pour the sauce on the chicken. Close lid and seal vent. Press cancel, then manual (high pressure) 12mins for smaller thighs I used 15min because the thighs I had were quite large. (For boneless skinless thighs use 7min)

let pressure release naturally (NPR) 5mins then quick release (QR). ๐Ÿ™‚

*** for thicker sauce: take out the thighs and add in your cornstarch slurry to the sauce. Stir for a minute or so until sauce thickens.

optional: you can broil in the oven for 10mins to crisp up the skin a bit or If using boneless skinless thighs, no need to broil.
Enjoy!

I serve this with white rice and it’s super yummy!

Instant pot arroz caldo


I just winged it ๐Ÿ˜‚

Saute chopped onion, garlic and ginger (3inch long piece sliced into 1inch strips)
When fragrant, brown some chicken breast tenders sliced into small cubes. Season with fish sauce and pepper. 
When chicken is no longer pink on the outside (doesn’t have to be cooked all the way) add in 2 cups rice (I used jasmine rice). Saute for about a minute or 2. Add in 6 cups chicken broth and 1 tsp safflower (optional). Stir. 

Close lid and seal. Press cancel, then manual, 10mins. Qr then stir. Add more water or chicken broth after if needed, to bring to your desired consistency. 

Instant pot chicken adobo sa calamansi


Instant pot chicken adobo sa calamnsi. Lilli just had 3 servings ๐Ÿ˜ฑ
Recipe:
-Boneless skinless chicken thighs cut into 1inch cubes

-soy sauce 1/4cup

-water 1/2cup

-6tbsp calamansi juice (you can also use lemon or line juice) (if you want traditional adobo, just use 1/4 cup white vinegar instead of the calamansi juice)

-4tbsp white vinegar

-2dried bay leaves 

-salt, pepper, garlic powder 
Marinate chicken in soy sauce, calamansi juice with garlic powder and pepper for at least 30min. 

Press sautรฉ on the IP, once the pot is hot, put in some butter or olive oil and brown the chicken meat. Toss in the marinating liquid, add water and vinegar and bay leaves. Press cancel, then press manual high and set the timer for 12mins. Quick release and serve over rice!

Instant Pot Penne Ala Vodka


Note: ingredients with **** are for homemade marinara. If you want to use your favorite sauce in a jar, you will need 4.5 cups of your jarred marinara sauce and omit the ingredients with ****
This might be the most delicious dish I’ve made in the IP. The extra steps to make your own marinara with vodka are all worth it, in my opinion. So good! 
1 shallot chopped

****2 bulbs of garlic (“roasted” in the IP)

Mushrooms chopped (optional)

Bacon fat (or olive oil for sauteing) 1-2tsp

0.5-1lb italian sausage (I used chicken italian sausage)

1/4cup vodka

*****1 28oz can of crushed tomatoes

****1 14oz can of diced tomatoes (with basil, garlic and oregano if you can find it)

****A few leaves of basil chopped

****1tsp dried oregano

2tbsp butter

1 1/2 cups chicken stock/water (I used chicken stock)

1 1lb box of mini penne or pasta or your choice

1/2 cup heavy cream 

1/4 cup parmesan for sauce and some more to top pasta with when you serve it

Salt and pepper to taste 

Crushed red pepper flakes to taste (optional)
***if you want to use marinara from a jar (you need 4.5cups marinara) steps 1,2 and 4 are optional. You will start with sauteing shallots, some chopped garlic, mushrooms and italian sausage then go to step 5. 

Sauce: 

1. Cut off tops of the garlic bulbs. Put 1 cup water in the IP, trivet, and steamer basket inside then put the garlic bulbs with the tops cut off in the steamer basket. Press manual, high 9mins. Quick release and take them out, set aside and let them cool. Remove the water and trivet from the pot. Press sautรจ to evaporate remaining water. 

2. Once the bottom of the pot is dry, put 1-2 tsp of bacon fat or olive oil in the pot. Sautรจ the shallots for about 1min, then add in the mushrooms. Season with salt and pepper. Saute mushrooms and shallots for a few minutes. take them out and set aside. 


Once the garlic is cool enough to touch, remove the skins, put in a bowl and mash up with a fork. Set aside. 


3. Brown the italian sausage for a few minutes until cooked. Once the sausage is cooked, add in the vodka to deglaze. Let the alcohol evaporate for a few mins until the liquid is reduced by half. 


4. Pour in the can of crushed tomatoes, and diced tomatoes.  Add crushed roasted garlic, chopped basil and dried oregano. Stir. Close lid and seal. Press cancel, then press manual, high 30mins. Quick release. Press cancel. Open pot and you can use an immersion blender to make the consistency of the sauce uniform or leave it as is. Get 4.5cups of the vodka marinara to use for the pasta and freeze/refrigerate the rest for later use. 


5. Pour in 1.5 cups of water/chicken stock. Add in the 4.5cups of marinara sauce either the homemade sauce of from a jar. Add in the sauteed mushrooms and shallots, pasta and the butter, season with salt, pepper and crushed red pepper flakes if you want a little kick. Stir everything together well and make sure to scrape the bottom of the pot to remove anything that is stuck. Close lid, seal, press manual high for 7mins. Quick release. 




6. Open lid and stir everything, add 1/2 cup of heavy cream and 1/4 cup of parmesan. Stir well. Serve with more parmesan on top. Enjoy ๐Ÿ™‚ 



Tada! Enjoy!


Credits to pressureluck – I followed his general procedure and cooking time but tweaked the recipe a bit and omitted cream cheese ๐Ÿ™‚ 

Instant pot Ginisang Munggo (Mung Bean Stew)


1 onion chopped

Garlic chopped

Tomatoes chopped

Pork sliced into small pieces

Mung beans/munggo 1 1/2 cups (I rinsed and pre-soaked mine for 30mins)

Water/ beef stock 2.5cups

Spinach

Chicharron(some crumbled up, some big pieces)

Salt/fish sauce

Pepper
Press sautรฉ on the IP. Wait for it to get hot then add some oil (I used bacon fat). Saute the onions, garlic and tomato for a minute or two until fragrant. Add in the pork, season with salt/a little fish sauce and pepper and saute until outside is no longer pink. Add in mungbeans (I pre-soaked mine for 30mins) and water or beef stock. Press cancel and then Manual high pressure for 15mins. Close the lid and seal. 

Natural release for 5min then quick release. Open lid and add in the spinach and stir. Season with salt and pepper to taste. Top with chicharron bits and serve over rice ๐Ÿ™‚