Ballerina Frogs

A little hand appliqued and hand quilted doll quilt from 2002.  When I hung it up I noticed it looked like 2020.  

I made this in my early folk art days.  Note the polkadot leaves, the blue leaves and non realistic flowers.

 I used an embroidered hankie that belonged to my Grandmother, Gertrude Miller Clarkson.

I added some embroidery.  And look!  a heart on a stem like my recent Solidarity Block.    The lettering is obviously hand cut with no pattern.

 Ballerina Frogs on the back.

My friend, Kelly made this fabulous paper pieced quilt.  I love it!

When she offered to share her pattern I jumped right in and you can too by going to her blog here and requesting the pattern via email.

Love these bright prints.  I'm adding batiks and animal prints and several different solid and printed black fabrics.

And this is what happens when you watch TV while sewing.  Ha ha I forgot to flip it before I sewed it. 😝😜

 speaking of TV I watched Hollywood on Netflix and it was terrific.  If you liked Mad Men or 50s period pieces I think you would like this.  Warning - It is naughty and there are some sexual scenes.

It is fictional tale of the Hollywood era that suppressed people of color and sexual preference.  Rock Hudson is a one of main characters.  The wardrobe and set design is luscious.

I found these liberated basket blocks with my African fabrics.  I made these in a Gwen Marston workshop years ago.

 They might make it into this quilt.

I made this Dutch Baby Pancake recently and it was delicious!

 You can find the recipe here.

In other sewing news,  I made this little mug rug for Joyce in NJ.  I used 1" cut strips and surrounded a tiny basket block.

Geeze you'd think I could have centered that back print better.   I hope Joyce didn't mind too much.

I made a 1/8th binding.  The back of the binding is 1/4". 

I hope you had a nice Memorial Day Weekend. 
I'll be back soon with my May Modern Mini.
xo

Comfort Comfort Comfort

Soft Quilt For A Hard Time top is finished! yeah

It has 644 strips or strings of fabric.  I like the back too to be honest.

Lots of strip sorting from various scrap bins.

 This was a real favorite on instagram.  So cute.  It was part of a cute striped fabric that I had only a little piece of.

This was very meditative sewing.

You can see over my shoulder that I decided to add extra length.  A little unsewing and adding did the trick.

I love the clean vertical line here.

Wee!  there have been 2 quarantini quilts on Instagram.  This one by @srquilts (beautiful crocks here!)

and this one by @susanlorettasquirrel

My pets are finding comfort where they can
Coco

Nutmeg (in a box of photos?)

I've been cooking comfort food that makes good leftovers.
Lasagna

 Remember recipes cards?  This one is handwritten by my mother probably in the 60s or 70s.  Can you tell it was used?

I also made these two salads:

Classic Three Bean Salad

 A recipe from my childhood friend.  I fudged it on some of the vinegars because I was out of some of them.  It is a very forgiving recipe.

Lemony Orzo Salad
This one was really well received!  Recipe is at the end of the post.

I have started another string quilt.  Still enjoying this zen kind of sewing.

Blue and Cheddar - better together.

I'm trying a new comment form, please be sure you click "google profile" otherwise it will come in as non-reply.  It is so hard to get blogger to get this right.

Stay Well Friends!
xo



Lemon Orzo Salad
12 oz orzo pasta
2 large hand-fulls of spinach, torn
1 15oz can chickpeas, rinsed and drained
1 English cucumber chopped (I like chunks myself)
1/2 red onion diced
1/2 cup grated parmesan cheese (or goat or feta)

Dressing:  Whisk ingredients in a small bowl
1-2 lemons, zested and juiced
1/4 olive oil
sea salt and fresh-cracked pepper to taste

Cook pasta al dente with lots of salted water.  Drain and rinse in cold water to stop cooking process.

Combine all ingredients in a large bowl and combine.  Add dressing and chill.  Lasts for 3 days in the refrigerator.

Baby You're The Greatest!

That is what Ralph Kramden used to say to Alice.  And that is what I'd say to my  Alice if I could.  Alice Payne that is!

I finished my top yesterday and I'm so thrilled.  It's 74" square.

Mr. Fun first tried holding it over the railing in the house.  He is such a trooper.

I intend to quilt is as Alice did:  Diagonally over the applique', a simple cable in the sashing and then pretty fan quilting along the out border.

Since I'll be hand quilting through all the layers, I elected to cut out the backing and extra layers of fabrics.

How do you feel about this?  I'm okay with it.  I don't intend to use this quilt heavily.

Here is a soup recipe that I promised on InstaGram.  It's is Escarole soup with turkey Meatballs.

 It was sent to me by a guild friend and loyal FWB reader, Maureen.

For the Meatballs:
20 ounces lean ground turkey breast
1/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup parsley, finely chopped
1 egg
1/4 cup onion, minced
1 clove garlic, minced
1 Tsp kosher salt
For the Soup:
8 cups fat free chicken broth
1 head escarole, chopped
1/2 cup orzo (see notes)
fresh pepper to taste

• In a large pot, heat the broth over medium heat, covered.
• While the broth is heating up, in a large bowl combine all the ingredients for the meatballs.
• Using your hands, mix until well combined.
• Roll into small sized balls about 1" or so.
• When the broth comes to a boil, drop in the meatballs.  Add the orzo and chopped escarole.  Add pepper to taste and simmer about 10 mins until orzo is done.

Here are MY notes:

• I couldn't get 20 oz of turkey, so I got a pound and adjusted the bread crumbs.
• I didn't have seasoned crumbs, so I added Italian seasonings to plain crumbs
• I wish I had cooked the orzo separately because they absorbs so much liquid in the left over portion.  I would then have added it to the left overs individually.
• I simmered it about 20 mins to make sure the turkey was fully cooked.

I loved it - thanks Maureen!

Exciting and Fun Mail:
Thank you so much Linda for the cute fabrics and Dixie for wonderful Halloween kitchen towels.  What a lovely surprise.   You both are so thoughtful.

And thank you Helen form Till We Quilt Again for picking me as your IG winner.  What a super prize package full of all sorts of fun.  Thanks Kelly for hooking me up with your quilt friend and the giveaway.

Thank you also for all your support and encouragement watching me inch way through these 9 blocks of the AP quilt.  I appreciate it so much.

Thanks also for all the bow ties packages - as soon as I have them all I'll be swapping and mailing!
xo

Ladies Who Lunch

I haven't shown my stars from the Timewarp sew along in a while.  Here are the first 16.  Mine are 4" finished.

Early Summer has arrived!  And so has the pretty goldfinch.

Once year, I have a little luncheon here in the country and it happened last Thursday.

Here is my table.  Coco is giving it a real good inspection.  I used my grandmothers china and Rich's grandmothers silverware.

I made simple flower arrangements from blooms found around my yard.

First Course:  Carrot and Orange Soup

Carrot and Orange Soup
4 Tbs. sweet butter
2 Cups finely chopped yellow onions
12 large carrots, peeled and chopped
4 cups chicken broth
1 cup fresh orange juice (use only fresh squeezed!)

Melt butter in a large pot.  Add the onions and cook over low heat covered until tender and lightly colored about 25 minutes.
Add carrots and broth and bring to a boil.  Reduce heat cover and simmer until carrots are very tender about 30 minutes.
Transfer carrots and 1 cup of broth and puree in a blender or food processor until smooth.  Work in batches if necessary.
Add fresh orange juice and more broth to desired consistency.
Season with salt and pepper to taste.

Main Event:  Susan Salad

This is a salad that I used to get in New Jersey from a little bistro that closed years ago.  The Cupcake group deconstructed it and made it many times.

This is one of those recipes where you just add the amount of the ingredients that look good to you or suit your taste. 

Susan Salad 
Romain lettuce, torn
Spring mixed greens
Grilled boneless chicken, sliced 
Red grapes, sliced in half
Green grapes, sliced in half
Craisins
Slivered almonds, toasted
Large walnut Pieces, toasted 
Gorgonzola cheese.  I get a wedge and cut it into cubes
Balsamic Vinaigrette - I add some balsamic to this dressing that you find in the produce section.

Toss all with dressing and enjoy!

I made a simple Lemon Layer Cake.  I used a lemon cake box mix and added lemon juice from 1/2 of a lemon and some zest using a micro-planer.  My favorite part of a cake is a good buttercream frosting.  I use this recipe:

Buttercream Frosting
1 stick butter - at room temperature
3 3/4 cup powdered sugar
3 tablespoons milk
2 teaspoons vanilla extract

Place butter in a large mixing bowl.  Blend on low until fluffy about 30 seconds.
Add the powdered sugar, milk and vanilla.   Blend on low speed until the sugar is incorporated, about 1 minute.  Increase the speed to medium and beat until light and fluffy about 1 more minute.  Blend in a little more milk if necessary.

 ****for the lemon cake I omitted the vanilla and added the juice of 1/2 lemon and some zest, using the micro-planer.***

Coco was Exhausted from all the fun.

I love these 3 spring-summer recipes and I hope you will too!

Carrot and Orange Soup

Yield: 4-6 servings

Ingredients

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
• 4 cups chicken stock/broth
• 1 cup fresh orange juice

Cooking Directions

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
2. Add carrots and broth and bring to a boil.
3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
5. Add orange juice and extra broth for desired consistency.
6. Season with salt and pepper and garnish with chives.

Other Fall Fest Carrot Recipes: - See more at: http://www.virtuallyhomemade.com/2012/11/silver-palate-carrot-orange-soup.html#sthash.Vd0lTN3X.dpuf

Carrot and Orange Soup

Yield: 4-6 servings

Ingredients

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 12 large (1 1/2 - 2 lbs) carrots, peeled and chopped
• 4 cups chicken stock/broth
• 1 cup fresh orange juice

Cooking Directions

1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored. about 25 minutes.
2. Add carrots and broth and bring to a boil.
3. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes.
4. Either puree soup in batches with a blender or food processor or use an immersion blender right in the pot. Blend until smooth.
5. Add orange juice and extra broth for desired consistency.
6. Season with salt and pepper and garnish with chives.

Other Fall Fest Carrot Recipes: - See more at: http://www.virtuallyhomemade.com/2012/11/silver-palate-carrot-orange-soup.html#sthash.Vd0lTN3X