It’s Wednesday and time to join in with FreshlyPieced to share what we’re all working on.
My scrap bag is getting pretty full. Normally I donate my scrap bags to the local quilt guild and those ladies put the fabric to good use. However, I haven’t made it to a meeting in a while, so I decided to try making something with some of those scraps myself.
It seems like everyone else has coordinating scraps. They like a style of fabrics or certain colors and it all works together. I like it all, but a little bit of everything doesn’t necessarily look good together. At least, I’ve never managed it.
I’ve been told that if fabrics don’t work together it’s because I haven’t cut them small enough.
So when those clever ladies at Temecula Quilt Co. posted a little basket pattern with the challenge to make a block a day in July, I decided to test that cutting small theory.
Cute, right? The block will finish at 2″ square.
Yep, that’s pretty small.
I didn’t start until after scout camp so I’m a bit behind in my block making. I’ve only made 17 so far but they are awfully fun to piece.
And this small it looks ok with batiks and kaffe’s and 30′s and novelty fabrics and who knows what else in the mix.
So, while cutting small may help my disparate fabrics look better together, I have to say that 2″ blocks really don’t use up many scraps. My scrap bag seems as full as ever.
- – marcella
It felt so good to sit down this week and do a little bit of sewing that wasn’t Boy Scout related!
Between getting sick and getting ready for scout camp I hadn’t gotten to do any quilting at all in a while. I had gotten quite behind in my summer stitching club project.
Now I’m all caught up and ready for next Monday’s pattern. I’ve even started sewing them together with the print hexagons and my little table runner is looking pretty cute.
Also, I got my “never ending” quilt back in the mail. I had sent it off to the Las Vegas guild show and it had won second place in its category. Excited by that I decided to enter it into the National Quilt Association show in Columbus, OH and it came back with a third place win! You can see it listed down in category 600 – even if my name is spelled wrong it’s really me.
Next up to work on is another Moda club top to quilt and 18 more boy scout neckerchiefs.
Today I’m linking up with FreshlyPieced for Work in Progress Wednesday. Go visit and see what other quilters are working on this week.
- – marcella
It’s been busy here, how about with you?
I was sick for a week and then got to play catch up on all I had missed while lying on the couch. I went olallieberry picking and also took a drive to pick up a big box of apricots.
We had a hot week so the fruit that was supposed to be jam is now waiting patiently in the freezer instead.
Scout camp is coming and I’ve been busy preparing for that – sewing patches, making camp neckerchiefs and sewing the patrol flag. It’s been taking up what little quilting time I had left. I’m hopeful next week after camp is over I’ll get to quilt again.
Our veggie box came a couple days early because of the 4th holiday. That made it seem like we were really behind in eating up our produce around here so I tried a few new to us things.
Beet chips made in the oven. They do get pretty crispy like potato chips. My husband thought they tasted like Terra Chips. I used this recipe but I didn’t bother with the baking sheet stacking. Instead I flipped the chips over halfway through baking and they were plenty flat with fewer pans to wash.
I pulled out the dehydrator and dried our abundance of kale, leeks, turnips and bell peppers following these directions. The other night I roasted up some potatoes and added a scoop of this to them before popping them in the oven and it was yummy. Definitely a tasty and clever way of storing up veggies for another day.
I got a new preserving book and it is awesome! Even though I’m still in the middle of reading it I couldn’t resist trying a couple of the recipes right away. I made a batch of cucumber refrigerator pickles and because we are swimming in carrots a batch of pickled carrots as well. We took them to my sisters on the 4th for sharing.
- 1¼ lb carrots, peeled and sliced into ¼” coins
- 1 small red onion sliced
- 1 fresh jalapeno peppers sliced
- ¼ t cumin seeds
- 2 cloves garlic, peeled
- 1 C white wine vinegar
- 1 C water
- 2 t kosher salt
- ¼ t black peppercorns
- 1 t oregano
- Toast the cumin in a hot pan until fragrant. Pour the cumin into a quart size jar along with the garlic cloves.
- In a saucepan bring to a boil the vinegar, water, salt, peppercorns and oregano. Add the onions and peppers and remove from heat. Set aside.
- Place a pot of water, large enough to hold all the carrots, on to boil. Add salt to the water and stir in the carrots. Cook the carrots for 2-3 minutes and drain.
- Add the drained carrots to the vinegar mixture and give it a stir to combine. Carefully transfer everything to the jar. Cover the jar and refrigerate for 2 – 3 days before eating.
- – marcella
It even feels like summer around here – quite a change after a drizzly weekend. I picked up a box full of deliciousness today:
Veggies for cooking – kale, broccoli, purple potatoes and red onion.
Things to munch raw – strawberries, carrots, salad mix and cilantro.
Odds and ends – dried cranberry beans, eggs and honey.
I’ve been sick the past few days so not a lot of cooking has happened around here. The combination of being sick and cool weather did mean we managed to make a pot of minestrone which helped use up many of last weeks veggies.
The strawberries weren’t being eaten so I put them into the blender and turned them into a pitcher of strawberry lemonade which is particularly delicious now that the weather has turned warm.
- 1 lb ripe strawberries
- ¾ C sugar
- 4½ C water – divided
- 1 C lemon juice
- Wash the berries and remove the leaves. Put them into a blender or food processor and let the machine work its magic until the berries are a smooth puree.
- Heat together the sugar and ½ C of the water until the sugar is dissolved.
- In a pitcher mix together the lemon juice, the strawberry puree and the sugar syrup. Add the remaining 4 C of water and stir to combine. Chill and serve over ice.
Last weeks cabbage was still hanging about so I tried making sauerkraut. I’ll let you know how that experiment turns out in a few weeks.
- – marcella
When I opened my CSA box today it felt like summer, even though summer is a few hours away still.
The is a HUGE bunch of basil. Seriously big with the roots still attached. It’s in a vase on the counter at the moment making my kitchen smell delicious and summery. Pondering other uses besides a giant batch of pesto.
Zucchini! Love this stuff. Debating using it as a savory vegetable or in my sisters delicious zucchini bread.
More of the most amazing strawberries ever. Really. They are that sweet and delicious. These strawberries have ruined me for all others.
Little potatoes ready for steaming with some fresh herbs.
Mr. Conehead cabbage. In all the boxes we’ve received over the years we’ve never seen a cabbage shaped like this. Debating between trying to make sauerkraut or just eat it all up fresh.
Golden beets which I like better than the purple ones. No idea why. Maybe because they don’t stain my cutting board.
Tokyo turnips. Any bright ideas? I haven’t hit upon any recipes yet that cause us to love these; we remain firmly neutral about turnips. Remember, raw with salt is not a recipe
Mercifully only one head of lettuce. It’s really lovely but man have we been eating the salads lately. It will be nice to have a manageable amount this week!
As always, the pretty eggs. Love the happy colors they come in. I’ll be picking up some bread tomorrow from our favorite bakery so I’m thinking egg salad sandwiches might be in order for a weekend lunch.
If you find yourself with some salad in need of dressing, here’s the basic vinaigrette that we usually have on hand in the fridge. Because of my sisters most prolific lemon tree there is always a good supply of lemon juice in our freezer to use in this dressing. Usually I use sherry vinegar but it’s also great made with balsamic or red wine vinegar – use your favorite and see what you think.
- 1 C olive oil
- ¼ C freshly squeezed lemon juice
- ¼ C vinegar
- 1 small shallot, minced
- 1½ t salt
- ¼ t pepper
- 2 t dijon mustard
- 1½ t honey
- Pour everything into a jar and secure the lid. Then give it a good shake, shake, shake until it’s well mixed together.
- Taste the dressing on a piece of lettuce and adjust the seasonings if necessary.
- – marcella
I’ve still been spending most of my sewing time on mending and boy scout neckerchiefs – not so exciting to look at. In between I have snuck in a bit of quilting too.
This week is the annual Shop Hop where we drive all over the place to visit 12 quilt shops and also sneak in a few fun extra stops (like the chocolate factory!) A few years ago I had made everyone a huge tote bag to store their purchases in in the car. Not long ago, I found this cute free zip bag pattern and decided to make one up for everyone. At each shop we collect 5″ charm square so I thought the bag would be perfect for keeping those squares in while we shop.
Me, being me, made a few changes to the bag. I made them from a single piece of fabric rather than patchwork. Also, I made them bigger cutting the pieces 10 1/2″ x 11 1/2″. I kept the corners at 1 1/2″ in from the edge and it made a nice square side.
Yes, me being me also got carried away and made 11 of them which is far more than the number of people who fit in my car. This way everyone gets to pick the one they like and no one is stuck with the “last one” in the bag. That’s my story and I’m sticking with it.
Also, I have been keeping up with my summer embroidery club hexagon project.
Last week was a sunshine:
And this week was a teeny tiny bikini:
And no, I didn’t miss a couple hexagons. That’s so this partial flower can fit up against last weeks flower. Like this:
And I’m linking up today with the quilters over at FreshlyPieced. See what they’re all quilting and then go outside and enjoy some summer!
- – marcella
Saturday was a big baking day over here. I had volunteered to bake cinnamon rolls for all the men at church for Father’s Day.
We had decided that 100 rolls would do and somehow along the way I got confused and made four batches of dough instead of the three I actually needed. That is a lot of dough!
I figured it was ok since there would undoubtably be small children begging for a sweet roll too, so extra would be good.
Then it was time to roll out the dough. Sprinkle it with cinnamon and sugar and roll it up into a log.
Every recipe I’ve encountered calls for slicing the rolls “with a very sharp knife” but I have to say that no matter how sharp the knife I find that it squishes the roll and sticks a bit. Years ago my dad showed me a trick which I still happily use. I take a piece of dental floss and slide it under the roll. Pull the ends up and cross the floss over the top and pull. It slices off a roll easy as can be and doesn’t squash it out of shape. Before I knew it I had one of these all done.
And not long after that a whole counter full.
I baked them up and wrapped the pans in foil. The next day at church we warmed them in the oven and frosted them with a basic cream cheese frosting. There were lots of happy men (as well as children and women) enjoying a roll.
- ½ C warm water (about 110 degrees)
- 2 packages yeast
- 1 T kosher salt
- ¾ C granulated sugar
- 1½ t cinnamon
- ½ C butter, melted
- 3 C milk
- 9 C flour
- 2 eggs
- Cinnamon filling:
- ½ C granulated sugar
- ½ C brown sugar
- 2 T ground cinnamon
- 4 ounces cream cheese
- 2 T butter
- 1 t vanilla
- 2 C powdered sugar
- milk or cream
- Dissolve yeast in the warm water. Add the salt, sugar, cinnamon and butter and stir to mix.
- Heat the milk to lukewarm and stir to combine.
- Mix in 4 C of the flour and the eggs. Continue to mix for about 2 minutes until it is a smooth batter. Add the remaining flour and mix 3-4 minutes to make a very soft dough. The dough should be very sticky.
- Leave the dough in the mixing bowl, cover with plastic wrap and let rise until doubled in size. Punch down and let rise a second time.
- One a well floured surface, roll out half the dough into a rectangle about 20 inches by 12 inches.
- Sprinkle with the cinnamon sugar mixture leaving a half inch border along one long edge clear.
- Roll up the dough ending with the un-sugared long edge. Pinch to seal the long edge.
- Cut the roll into 18 cinnamon rolls and place cut side down on a baking sheet.
- Repeat with the remaining dough.
- Allow rolls to rise.
- Bake at 350 degrees for about 25 minutes until golden brown.
- To make the frosting beat together the softened cream cheese and butter until light. Add the vanilla and continue to beat until well blended. Slowly mix in the powdered sugar and then beat on high until smooth and creamy. Add milk or cream by the tablespoonful until the frosting is spreadable.
- Frost rolls when they are barely warm or cool.
- – marcella
For the past few years a friend and I have sponsored a quilting award at the county fair. We found out that anyone can sponsor an award – not just companies – and we thought it would be fun to do. We change the category each year and this year it was Best Basket Quilt.
Our very important job as award sponsors is to announce the award, pay for the prize money and on set-up day choose the winner. It’s really fun to see the quilts hanging with no one else around. We walk the aisles and write down every quilt that is eligible for the award. Then we each list our favorites. Next we go back and look at both of our favorites – this year we each had chosen the same three quilts – and try to pick the best. Some years we go back and forth and back and forth between the favorites, this year we even got one of the fair workers to give her opinion. There were 16 quilts that qualified for the award. It was hard to decide!
In the end, we chose this very happy basket quilt as the winner:
Our prize next year is for two color quilts, so get sewing!
I did have to go back and take a picture of another quilt that caught my eye. It is just so adorable I couldn’t resist:
Apples of all colors and one that’s been eaten. Also, I think she did a really nice job on the border. Not sure there’s an apple quilt in my future, but I guess you never know.
- – marcella
My fridge is extra full this week.
Thursday morning I went to my quilt group and one of the ladies offered up some rhubarb from her garden. It was an amazing group of plants! They were absolutely huge. We crawled in and pulled off some stalks and I went home with this beautiful bunch:
Washed and sliced and into the freezer. I’ll figure out later what to make…pie, jam, cobbler, something good.
With our CSA we also have the option of ordering extra produce. I had ordered an extra half flat (6 baskets) of their amazing strawberries. Some got made into jam this morning. I still have quite a few left though. Not sure what they’ll turn into yet. The local paper published my strawberry shortcake recipe, so perhaps I should make that for dessert one night.
Then there was the regular box:
Two more boxes of strawberries and the usual eggs (I’m thinking it might be deviled egg weather)
Fennel which I love. One will get roasted with some carrots and the other will go into a grain salad.
A huge bunch of parsley some of which will go in the grain salad, some into green salads and then we’ll see what’s left. I probably need to get better at garnishes.
Broccoli which might just be my favorite vegetable ever. Boring I know, but I do love it.
Dinosaur Kale will get eaten somehow. It usually is just cooked as a side, but maybe someone has a more intriguing idea? I am not making a salad from it, we’re swimming in salad over here!
Four! heads of lettuce. I am having a hard time keeping up with all the salad. We’re still finishing up last weeks lettuce delivery. I might have to make a big taco salad or something for dinner one night to help us catch up.
Carrots, another favorite around here. I actually came home with two bunches of carrots. There was a bag of arugula in the box and that is not a favorite, plus it’s more salad-y stuff which we did not need. I spotted carrots in the trade box so in went the arugula and those carrots came home with me.
We actually did pretty well eating up last weeks box. With just two of us it’s really a push to eat it all up before the next delivery. It’s really sized better for families. Plus I have this farmer’s market problem which means I also shop there and sometimes get carried away. I think we just have some salad greens and two turnips left from the last delivery.
- – marcella
Two weeks in a row I remember to record our vegetable box. I amaze myself sometimes. Or maybe it was that my husband asked me as I walked into the kitchen if I was going to take a picture of it. I actually had remembered, but the reminder is always good because it’s amazing what I can forget in the blink of an eye.
Three baskets of strawberries this week – that might be enough to share some with my husband instead of eating them all myself.
Delicious eggs in assorted shades of tan. Definitely eggs for breakfast this weekend and there’s a cookie recipe I’m wanting to try too.
Spring onions which will end up in a beet salad.
A big bag of baby spinach – some will get scrambled into eggs, some will wind up in salads. It all gets tucked in here and there in various recipes.
Four! heads of baby romaine lettuce. Even after all the salad eating of last week, we still have salad left. Eating all this romaine in addition will be tricky. Some will become a wedge salad with blue cheese as it’s a favorite around here. I can’t imagine having it four times this week though! I’ll need to hunt up some ideas for sure.
Long and skinny beets. Until we started getting a veggie box I had no idea how many shapes and varieties beets came in. Some will be roasted and I’ll grate the rest for a salad we love.
Turnips. I’m always trying to find new recipes to try that cause us to be more than neutral about this vegetable. We don’t dislike them, but we don’t find anything exciting about them either. What do you do with them – and raw with salt is not a recipe (nor very interesting) in spite of being told this by every CSA we’ve belonged to. I might use them in the beet salad for part of the beets and see what we think.
The escarole we got is HUGE! Usually I make this soup which we adore, or I add it to a bean soup. A heat wave is expected here though so soup might not be very appealing. I did see a recipe where it was braised with tomatoes. We’ve been getting some really good tomatoes at the farmer’s market so that might be what happens.
- 6 beets peeled and grated
- 1 bunch green onions chopped
- ½ C apple cider vinegar
- 2 T water
- ½ C olive oil
- pinch of sugar
- ¼ t salt
- ¼ t pepper
- Mix everything together in a bowl. Chill in the refrigerator for several hours before serving.
Hope your week is delicious too!
- – marcella