Sunday, August 9, 2015

Medallion Sampler Quilt, and News From Mars, Garden Update, Zucchini Report AND Recipe

I love, love, love Sampler quilts.

Everything was s.i.d.except for the squares in the checkerboard border.

The pretty center medallion was s.i.d. then crosshatched in the background.

The checkerboard was quilted with diagonal lines.  The outer border was feather motifs and a fill of piano keys.

Such a pretty back.

Closeup of medallion.

Closeup of setting triangles and outer border.
also known as:  Can you believe this???
  1. DH and I went on a DATE last night.  Dinner & a movie.  I think he was hoping that if he was nice to me (since he let me pick the movie) maybe I would stop feeding him zucchini.  Hah!  In yer dreams, buddy!!
  2. The Italian restaurant we went to... HAD NO ZUCCHINI.  When the waitress told me that, I offered to go home and get them a bushel.

Here are some updated pics from the garden, with little stories attached.  I spent a couple hours out here yesterday weeding and trying to get the tomatoes under control.  I am pretty sure I spend most of the summer with spiders in my hair. 
 If you click on the pic you should get a larger version that you might be able to read.  :-)

And, now for the
Picked this week:  14
Picked YTD:         82

This week's Zucchini Recipe.  I baked this longer than suggested, and I liked it better on day 2 when I reheated it in the nuker.  DH was not a fan, but he did eat it.  I am such a bad wife.
I have copied and pasted this from a web site that was SO ANNOYING with popups I was ready to scream.  So I have saved you from that aggravation.  You're welcome.

Dilly Zucchini Casserole
  • 1 cup biscuit/baking mix
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dill weed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 eggs, lightly beaten
  • 1/2 cup canola oil
  • 3 cups chopped zucchini
  • 1 large onion, chopped
  1. In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish.
  2. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 5 servings.
Originally published as Dilly Zucchini Casserole in Quick Cooking May/June 2001, p29


  1. Please tell D H ...that someone..being me is on his side....however I'm glad that farmer Helen is enjoying the rewards of garden life.....I used to be you ... On a much smaller scale I'm a fresh
    Market girl...

  2. Thanks for the recipe. I love dill but I'm gluten intolerant. I will probably make it for those vegetarians in the family who aren't gluten intolerant.
    What'd you go see at the show? Was it any good?

    1. We saw Ricki & The Flash with Meryl Streep. It was good, albeit a little predictable, with lots of music.

  3. Wish I lived a little closer to you, I'ld take some of your zukes! I can't seem to grow them well where I am in Kingston, too much limestone and too hot in my backyard.

    1. Simone, try growing them in a big pot on your patio. Then you,too can annoy your neighbours with excess produce. :-)

  4. Beautiful quilt!

  5. Lovely quilt! ....and I'll have try planting ginger next year. Let us know how it works out?


Please - share your wisdom...