Here we go with another month. Fall is here and that's the start of quilting season. Here are the show and tells from our meeting. Thank you Robyn for hosting!
Kathi made this quilt for her son and new daughter-in-law for their wedding. It has a minky cuddle cloth on the back.
Corrie made this picnic quilt using a laminate cotton for the back. On the front it is pieced denim and red fabrics in the churn dash pattern. She said the laminate cotton is nice to work with.
Julia made this quilt from a pattern by Thimble Blossom called Round and Round and she used charm packs.
Corrie made this cute sewing bag using a fun new fabric line called Sew Yummy.
Emily made this quilt using a Piece of Cake pattern and used a layer cake of fabric.
Guest Speaker
We had a guest speaker today, Susan Daines. She shared with us her experience after taking a class from Paula Nadelstern. It was a week long class where she learned how to make kaleidoscope quilts.
This is a book that Susan put together using My Publisher. She used pictures of some of her quilts as well as beautiful pictures of flowers from her garden.
Below are some of the kaleidoscope quilts Susan has made. Thank you Susan for sharing a little of what you learned. Your quilts are beautiful!
LUNCH
Recipes
Chicken and Berry Salad
8 oz spring mix (or your favorite combination of lettuce and baby spinach)
2 chicken breasts from a rotisserie chicken, cut into bite size pieces
12 oz strawberries, sliced
1 c blueberries
4 oz parmesan cheese
3/4 c. sugared slivered almond (cook 3/4 c slivered almonds and 1/4 c. sugar in a non-stick frying pan, stirring constantly until sugar is dissolved and nuts are slightly brown)
Berry-Poppy Seed Vinaigrette
Berry-Poppy Seed Vinaigrette
from Our Best Bites Website:
Buttermilk Cornbread
1/2 c. butter
1/2 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp baking soda
1 c. cornmeal
1 c. flour
1/2 tsp salt
Melt butter. Remove from heat and stir in sugar and eggs. Whisk until well blended. Combine buttermilk with baking soda and stir into butter mixture. Add cornmeal, flour, and salt and mix until blended. Bake in a greased 8 inch pan at 425 degrees for 20-25 minutes.
