Now that my holiday projects are done I started working on the botanical garden piece again. Finally figured out the blackwork pattern on the “B” letter, and finished outline the border. Just four letters to finish before I can call this piece complete.
Another 2018 quilt finish. The fabric for this teatime quilt was sitting in my stash for about 10 years waiting for that special person in need of a new quilt. The person has been identified, and thanks to the longarm work of Joanne at Splitting Stitches, a cute steaming teapot and flower quilting stitch was matched to the top allowing me to finish the piece in time for holiday gift giving.
With the animals safely closed in their homes and the falling snow it was a perfect morning to finish binding the quilt for my little Christmas elf. I designed and pieced the top, but my friend Joanne the owner of Splitting Stitches worked her magic on the quilting with a lovely snowflake and swirl stitch pattern.
Just finished my first holiday pillow of the season. The combination cross stitch and blackwork portion of the pillow is a free Elizabeth Almond pattern I found online. This pillow top was so much fun to do that I think I may do another one before the holiday season is over.
Just finished binding a gift for one of my aunts. She really loves bright colors and has been after me to make a quilt for their shore house, so I made her a quilt named Sunny Days. It is made of simple log cabin blocks, but the layout of the unit, and the lovely longarm quilting done by my friend Joanne at Splitting Stitches remind me of a bright sunny day.
Finished up the quilt top for my little Christmas elf. Used some holiday fabrics that I have collected over the past 15 years to make the postage stamp blocks. Now to just get off to my favorite longarm lady for quilting.
Lovely song about love between a parent and child.
Another row finished, time to adjust the frame. Two more rows of letter blocks to finish the piece. Really loving how this is turning out.
Started preparing a batch of cranberry relish for fermenting this morning for Christmas. Cutting my start a bit close this year, normally like the ferment to sit for 4 months before using.
This is a very easy recipe to make. Take a bunch of fresh cranberries and rough chop them, add the berries to a jar along with some grated ginger and a cinnamon stick, and then cover the mixture with unfiltered local honey. Next, cover the jar and store out of direct sunlight for at least three months. Check the jar every week or so to assure the berries stay covered with the honey juice mixture — you may have to add a bit more honey now and again.
Our winter squash are coming in and it is soup time in our house again. For dinner tonight a made arch and creamy winter squash soup with a side of corn muffins.
If you have some winter squash you may want to try this recipe.
- 1 Tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic, minced
- 6 cups chopped winter squash (I used kabocha squash for tonight’s recipe)
- 1 pinch each sea salt and black pepper
- 1 1/2 Tbsp curry powder
- 1/2 tsp ground cinnamon
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 2-3 Tbsp maple syrup (can use brown sugar or coconut sugar)
- 1-2 tsp chili garlic paste (optional)
- Heat a large pot over medium heat.
- Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
- Add squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, maple syrup or sugar, and chili garlic paste (optional – for heat).
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes of your choice.
The winter squash harvest is starting to come in. Unfortunately, the squirrels have reeked havoc on crops this year. Many summer and winter squash were eaten prior to maturity or scared by their little nails. Some of the Hubbard squash grew to maturity but were to scared for long term storage and needed to be processed immediately. I used one of these squash to make our first pie for the season since Hubbard, butternut, buttercup squash and pumpkin are interchangeable in pies and quick breads.
The recipe that I used is as follows. I hope that your family enjoys it as much as mine does.
- 1 medium Hubbard squash
- 1/2 stick butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 1 unbaked pie crust
- Maple Whipped Cream, optional, recipe follows
Maple Whipped Topping:
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons maple syrup
- Preheat oven to 350 degree F.
- Slice into quarters, seed and bake squash for 1 hour in the oven on a baking sheet. When done, let cool.
- Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set 4 cups of the mash aside.
- In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
- Add evaporated milk and stir mixture into squash. Beat together with mixer until smooth and pour into an unbaked pie shell.
- Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
Maple Whipped Topping:
In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.