Pam Bono complete & Pumpkin Cornbread

The pattern name is Those Blooming Buds.  It seems that in all my awesome brilliance I forgot to snap a photo of the whole quilt after quilting. 

Here are a few shots of the blocks.

These Pam Bono quilts are so pretty, but they definitely have some weird shapes that need to be dealt with.

 Ooh, pretty back!

Today I have to pretend I'm on a diet.  I've been eating Chinese Food and cheesecake for two days, then because there is no milk, this morning I had to have my oatmeal with CREAM (which was decadently delicious, by the way).  Dear me.  Can you say 'lardass' ?

BROKEN STUFF THIS WEEK (aargh!!):

• two welding machines.  Only one fixed so far.
• burglar alarm.  Hmm.  Maybe I shouldn't be posting that on the blog, where criminally-minded quilters will see it, then come in and steal my stash when I go in to town for low-fat milk.
• the computer attached to the big-ass t.v.  Mysteriously healed itself after a drive to 1-800-LUKE.
• the dishwasher.  First it leaked last week, then the next load was fine.  Saturday night it left a large-ish quantity of water in the bottom, and all the lights are dead.
• my sleep cycle.  Two mornings in a row I've been up at 5 am.  You can probably guess that I'm going to bed pretty early too.

Pumpkins make such a nice display on the porch table, especially when accessorized by the quilting-witch-bear.  Yes, that is a whole new species of creature.

 If you decide the pumpkin has outlived it's usefulness on the porch you can chop it up and have it for breakfast.

Pumpkin Cornbread

Yield:    serves 8
Active time:  10 minutes
Total time:    40 minutes
Special equipment:    whisk, 9-inch cast iron skillet

    1 1/4 cups corn meal
    1 cup (about 5 ounces) all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 eggs
    1/4 cup (about 1 3/4 ounces) sugar
    1 cup pumpkin puree
    1 cup milk
    1 tablespoon unsalted butter

Procedures

    1    Adjust oven rack to middle position and preheat oven to 400̊F.

    2    In a medium bowl, whisk together corn meal, flour, baking powder, and salt; set aside.

    3    In a large bowl, whisk together eggs, sugar, pumpkin, and milk until combined. Stir in dry ingredients.

    4    Place butter in skillet and place in the preheated oven for 2 minutes, or until butter is melted. Take skillet out of oven and pour in batter, smoothing top. Bake until top is golden and cracked and a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool before cutting.