Monday, August 22, 2016

Bright! Stripey! and Cheap Entertainment/Red Hats/Zucchini Report

If this doesn't keep her warm and cozy this winter I don't know what will.

Oh, I just love these colours!

Great pattern - lots of movement.

I could get myself in all kinds of trouble now.  The new DSW has opened in Ancaster.  I stopped in after our Red Hat Pot Luck/Pool Party, where we got into complex discussions about things like folding & rolling your underwear.  Which I actually DID when I got home.   :-)

I made up for the shoe purchase by getting free entertainment.  Waterdown hosted a brand new festival this past weekend, so Teresa and I went to see Ashley MacIsaac , the fiddler.  Whew, he put on a GREAT performance.

And, of course I have free food to go along with the free entertainment...
Picked this week:  8
Picked YTD: 33

Monday, August 15, 2016

Saving a Relic, Zucchini Report & Recipe

Who can explain why we decide to "love" something?  The owner of this old coverlet doesn't know why she felt the need to save it, but save it we have.

It was originally hand quilted without batting, making it a summer coverlet.  It was still lovely though, and very contemporary (think Modern, Solid Fabrics, Geometric).  The original coverlet was left untouched. We added a thin batting of 100% cotton and a white muslin backing.  Then I did s.i.d.  Period.

Here's a shot of the new back.  The original Baptist Fan quilting is still evident on the front.!

OK.  Here's this week's report, and another recipe recommendation:

Picked this week:  7
Picked YTD:           25

The recipe I tried last night comes from .  The only extra it needed was Parmesan cheese.  Really, you can never have too much Parmesan cheese. :-)  Click for the link:
Spaghetti with Fresh Tomatoes, Zucchini and Basil

Monday, August 8, 2016

Pink & Brown 9-Patch, An Outing Recommendation, and Zucchini Report with Recipe

There is something about pink & brown that reminds me of my childhood.  That must have been a popular colour combination in the sixties.

All of the piecing was s.i.d., then a motif was added to the setting squares.

Mmmm, love the back.

If you enjoy ART QUILTS you should take a drive to the Stratford Perth Museum and visit the SAQA exhibit.  Wonderful quilts!  The exhibit is on until Sept. 5th, and the museum is open seven days a week.

Picked this week:  6
Picked YTD:        18

If you assume that a zucchini would cost one dollar in the grocery store, my savings are starting to add up.

I am leaving this morning for Grand Bend for the annual BEACH DAY with my longarm girls, and taking the following cake with me.  DH and I sampled it last night and it is delicious!!  He really liked it in spite of the zucchini.  Ha ha ha... :-)

Here is the LINK with all the nutrition information, or I have printed the recipe below without the advertisements.  You're welcome.


·         Portion size12 servings

Chocolate Sauce:

•           1 cup butter softened
•           1 1/3 cup packed brown sugar
•           3 egg
•           3/4 cups milk
•           3/4 cups vegetable oil
•           2 1/2 cups all-purpose flour
•           1 tablespoon baking powder
•           3/4 teaspoons each baking soda and salt
•           3/4 cups cocoa powder
•           2 1/2 cups grated zucchini (peel on)
•           1 cup semisweet chocolate chips
•           170 g bittersweet chocolate (about 6 oz) chopped
•           1/3 cup whipping cream 35%
•           2 tablespoons corn syrup

Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.

In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.

Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.

Bake in 325F (160C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely.(Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)

Chocolate Sauce:
 While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.

Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.

Sunday, July 31, 2016

Log Cabin with Panels & Super-romantic Anniversary Gift & Strawberry Rescue

Here's a woods-ey, autumn-ey Courthouse Steps Log Cabin with 16-patch centers.  And panels for the alternate blocks.

Whew - that's a lot of description!  I cross-hatched the panels.

I quilted s.i.d. in the logs, with a motif in the 16-p centers.

The borders were s.i.d., and border designs were quilted in.

This is a yummy light blue flannel back.  But OMG, it was so HOT when I was quilting this, that just the thought of flannel was making me feel faint.

Aah, the romantic anniversary gift.  Nothin' says lovin' like a new roof and insulation. :P C' didn't really think something romantic was going on, did you?

I've had strawberries in the garden for years.  In the spring when they are most prolific I usually get to eat one or two berries.  Then the birds discover them and I get zilch.  That leads to my strawberry depression (yes - a true medical condition!).  Then I leave them to get swarmed & buried by the other plants.   This year I made it my MISSION to get some berries.  DH kindly made these little covers that so far... are working.

Look!!  A berry!!  And I get to eat it!!

Picked this week:  5
Picked YTD:     12

Sunday, July 24, 2016

Double Irish Chain & My Yearly Dose of Excitement

This beautiful Double Irish Chain is destined to be a wedding gift.

Fist step in the quilting was s.i.d. inside the blocks, and throughout the three borders.  Then Celtic Knotwork in a heart design was used in the blocks, with c/c in the chains.

The block design came with a coordinating braid border.  I filled in the diamond border with hearts & flowers.

Beautiful back!

Bucket List:  Paul McCartney concert.  Check.   :-)


I swear to God this zucchini was not there yesterday.  Oops.  (ha ha... that'll teach DH for watering the garden so much.)
Picked this week:  5
Picked YTD:      7

Monday, July 18, 2016

Jellyroll Donation Quilt & the First ZUCCHINI REPORT of 2016

I belong to an offshoot group of the Caledonia Quilt Guild, called the Scrappy Club.  In theory, we work with our scraps.  You know, the leftover bits from other projects.  In reality the ladies are often using lovely just-purchased fabrics that were always intended for a certain project.  But whatever - we mostly just like to sew together, have lunch together, and trade the odd bit of gossip.

But at our June meeting I HONESTLY used scraps.  Remnants.  Yay me!  I tried as best I could to pull together a range of creams, greens, reds, & golds.  It's not the prettiest of quilts, but it does have really cute border fabric.  Which, b.t.w. is ALSO a remnant from last year's Christmas gifts.

In an attempt to cutsie this up I added a cat applique.  Everybody loves cats, right?

The quilting really is super cute though - hugs & kisses.

And a nice label.  This is getting sent to Fort Mcmurray for the fire victims.  I will be dropping it off to Quilt Junction in Waterford as they are sending a shipment some time in August.

Now, drumroll please....


Picked this week:  2
Complaints from Husband:  2
Picked YTD:        2

Monday, July 11, 2016

Umbrellas & Garden Update & Recipe

Umbrellas!  Oh my gosh, so cute.

I quilted s.i.d. around all the applique, then quilted the umbrella spokes.  Next, an echo-ey meander filled in with splish-splashes.

Cabbage - check, Peas - check

Potatoes - check, check, check, check, check, check..... Good lord.

Zucchini in the cutting garden - check

Cherry tomatoes almost ready to eat -check

Now, can anyone tell me what friggin' rodent is digging this tunnel EVERY SINGLE DAY?  I fill in this hole every day, and every day it reappears.  It's getting a little bit tiresome.

We have been eating asparagus for quite a while and now I'm also picking peas every day.  Yum.  These combine really nicely in the following recipe.

Sautéed Asparagus and Peas
By Jennifer Segal
Servings: 4
Total Time: 15 Minutes
·         2 tablespoons unsalted butter
·         1/4 cup minced shallots
·         1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
·         1 cup thawed frozen peas ** I've been using large dice of fresh peas in the pod
·         Salt
·         Freshly ground black pepper
·         1 teaspoon honey
1.   Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
2.   Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

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