Ahhhh yes, red it is.

Isn't it amazing how a quilt changes once the borders are on? For quite some time, I wasn't sure I liked this one. The colors were rather plain and unexciting. But now I do. Quite a lot actually. Thank goodness for red!

Until then, keep stitchin' . . .

Chance encounters

It was about 11 or 12 years ago, on a flight back from San Diego, that I noticed a lady in the aisle ahead quilting. Being of a curious nature, I simply had to introduce myself and inquire about her project. And, as usual, I wanted to clarify that said quilter was using the proper batting . . . cotton (of course). Believe it or not, at that time, not everyone knew it existed.

To make a long story longer, my new quilting pal was heading back to her family in Florida and I back to my very hectic schedule of working full time and teaching pretty much full time. BUT, somehow we managed to keep in touch through all the years and all of the moves. Amazing isn't it, but aren't quilters like that everywhere? No matter what local, what project, or what language, quilting crosses every boundary.

Now I just discovered that my quiltin' pal, Mrs. Kate is having a contest. She is a folk singer and is offering one of her CDs for free. Just stop by her web site at Mrs.Kate and enter to win. Tell her San sent ya. She'll know who you are, a quilter from just across the aisle.

Until then, keep stitchin' . . .

Sharing

Quilters know that the best things in life are shared, and this recipe is no exception. Finish with your favorite pie filling and you'll have a winner every time.

Blue Ribbon Pie Crust
5 cups all-purpose flour
1-1/4 teasp. salt
1 teasp. baking powder
2-1/2 cups shortening (Crisco)
1 teasp. vinegar
1 egg

Combine flour, salt, and baking powder. Cut in shortening until mixture has a cornmeal texture.

In a 1-cup measure beat together vinegar and egg. Fill to 1 cup with cold water. Pour into flour mixture and work in to mix. (Dough will be soft and sticky.)

Divide dough in to 4 or 5 parts (I like 4 best). In between 2 sheets of waxed paper that have been floured, roll out to 1/8-inch thickness. Peel off waxed paper and put into lightly floured pie pans.

For pies requiring baked pie shells, press a piece of aluminum foil against the pie shell in pan.

Bake at 425 degrees for 6 minutes. Remove aluminum foil and bake another 12 minutes. Cool completely.

Variation: After dividing dough, wrap unused portions in wax paper or freezer wrap, place in Zip-lock and refrigerate or freeze. This recipe keeps for 3-4 days in the fridge. When ready to use, thaw, and roll out.

(The quiche recipe - shown above - is already posted in my blog under recipes - Ham and Egg Pie.) Enjoy :)

Until then, keep stitchin' . . .

And a 1 and a 2 . . . "All together now"

Not JUST blue, but ROYAL blue borders are torn, starched, and waiting on the design wall. However, I thought you might enjoy seeing it assembled first.

Here's a closeup just for Tonya to show some of the hand-dyed fabrics.

And finally it's baking day using Bonnie's recipe for banana bread. It's also cleaning day. So despite the gloomy weather, I'm hoping to make the furniture shine following my mother's dictum that "furniture must be polished once a week." Of course, if I actually finished those table toppers, the tables would not need to be dusted . . . hmmmm.

Until then, keep stitchin' . . .

I'm so excited . . .

Just 1 more row and then I can assemble the sections. Yes, they are 2" squares . . . 1,440 to be exact. A very nice even number.

Borders? Hmmm, probably blue. Then again, maybe red. Ohhh, this is so much fun.

Until then, keep stitchin' . . . .