Thursday, March 23, 2017

Long Time Gone - week 2


Well, this project isn't going to be my usual
color palette or style, is it?

Jen Kingwell's Long Time Gone Sewalong
HERE


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Wednesday, March 22, 2017

Blockheads - week 3




These blocks are giving me an Alpine/Heidi vibe ...


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Tuesday, March 21, 2017

RSC17 - a finish!


30s Steps - a bright springy completion

This quilt began with some swap blocks, and for a couple of years I added more blocks via Rainbow Scrap Challenge.  Then everything sat for quite a while, until last fall when I started assembling a top.  Another lengthy pause ... and now I've finally made it to the finish line: quilted, bound and ready to use this season!  It kind of reminds me of jellybeans :)

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Monday, March 20, 2017

Happy Spring!


Enjoy a springtime season filled with hope, balance, 
and bright beginnings!

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Sunday, March 19, 2017

Stash Report - week 11


Starting a new weekly project:
Northern Lights, from Pat Speth's Nickel Quilts.
I'll be using black and white squares collected from
a nickel swap group on red backgrounds.


Used this week:       07.50 yards
Used year to date:                              70.00 yards
Added this week:    00.00 yards
Added year to date:                           36.75 yards

Net used for 2017:                             33.25 yards

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Saturday, March 18, 2017

RSC17: March - red


Just trudging along here this week ...

See more red at ScrapHappy Saturday

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Friday, March 17, 2017

Irish Soda Bread, American Style


IRISH SODA BREAD, AMERICAN STYLE

3 cups flour
1 Tbl baking powder
1/4 tsp baking soda
3/4 tsp salt
2/3 cup sugar
1 cup currants
1 Tbl fennel or caraway seed
1 egg
1 3/4 cups buttermilk
6 Tbl melted butter

1 Tbl milk
1 Tbl coarse sugar

Preheat the oven to 375°F.
Lightly grease a 9" x 5" loaf pan.
In a large bowl, whisk together the pastry blend or flour, baking powder, baking soda, salt, sugar, currants, and fennel seed.
In a separate bowl, or in a measuring cup, whisk together the egg and buttermilk.
Quickly and gently stir the wet ingredients into the dry ingredients.
Stir in the melted butter.
Spoon the batter into the prepared pan.
Draw your finger around the edge of the pan to create a "moat."
Drizzle the bread with the 1 tablespoon of milk; the moat will help prevent the milk from running down the sides of the loaf.
Sprinkle with the coarse sugar.
Bake the bread for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool.
Cool completely before slicing.
Wrap airtight and store at room temperature.

Yield: 1 loaf
Adapted from a King Arthur Flour recipe

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