Show and Tell
Jennifer made this pillow called "Come on Spring". It is a wool basket applique.
Jean made this cowboy boot quilt to give away as a humanitarian quilt.
Robyn made this brick pattern quilt.
Diane made this baby quilt for her new grandson, by using the paper piecing method and varying the way she laid out the individual blocks.
Robyn also made this ABC fussy cut quilt.
Robyn asked her class of Activity Day girls (8-11 years old) using fabric markers (Fabrico brand) to draw and color pictures of flowers and birds. Robyn had the white fabric cut (at 6.5"square) with freezer paper ironed to the back of the white squares of fabric. The freezer paper was cut at 6" square and gave the fabric stability while the girls created their pictures. She shashed the squares, alternating with a Kaffe Fasset dots fabric. There is minky on the back and will be given away for humanitarian needs.
Robyn also made this cute quilt.
This is a blessing dress that Robyn made for her granddaughter.
Both Lenette and Cindy made this same quilt. They are twin size and will be given as humanitarian quilts.
Monica made this quilt using different size rectangles.
Jeri finished her brick tied quilt.
Jeri also made this Flying Geese quilt.
Nancy made this triangle quilt for humanitarian. Her son cut and sewed the pieces together since she was healing from a surgery. It's a pattern called Chopsticks.
Nancy made this Japanese rice pouch. It started with a square on the bottom of the bag and the sides are added as one piece. It is called Komebukuro. She found her fabric at Okan Arts. These bags were originally used to carry rice to the temples to give rice as an offering.
Jeanie made this quilt and baby blankets and bibs below for her 24th great grandchild.
DEMO
Nancy shared a tip with us that she doesn't use these bobbins as bobbins, but uses these prewound bobbins for her top stitching.
ROPE BOWLS DEMO
This is a rope bowl that Lenette made and shared as Nancy demonstrated how they are made.
This is the rope/clothesline that Nancy recommends which is found at WalMart.
Nancy showed us how to start the bowls by winding the rope into a small coiled disk, placing four pins to hold it, then sewing straight down and then across the coil to hold it in place. Once it is secure, you begin sewing in the ditch as you add more around the circle using a zigzag stitch. they are very quick to make and there are several tutorials online.
LUNCH
Makes 3/4 cup
This is the “go-with-everything” sauce. Need a basic to keep in the fridge? This is the sauce to keep on hand. It pairs with just about any and every type of grain bowl and makes a delicious dipping sauce for fresh veggies. With its savory sesame flavor, hint of sweetness, and orange undertone, this sauce is the grain bowl staple.
Combine 1/2 cup tahini, 2 tablespoons olive oil, 2 tablespoons water, zest and juice of 1 orange, 2 tablespoons honey, and 1 clove garlic, then blend until smooth. Season to taste with salt and fresh-ground black pepper.
Spicy Sriracha Peanut Sauce
Makes 3/4 cup
First you get the sweet and salty peanut-soy flavor, and then a spicy kick from Sriracha slowly sneaks up on you. This is my favorite kind of spicy sauce — where the heat isn’t immediate. Use this sauce to boost everything from chicken and steak, to tofu, lentils, beans, and veggies.
Combine 1/2 cup peanut butter (creamy or chunky), 1 teaspoon sesame oil, 1/4 cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons water, and 1 to 2 tablespoons Sriracha, then blend until well-combined.
We made grain bowls using either farro or white rice.
The toppings over the grain were pickled onions, spinach, roasted acorn squash, tomatoes, chicken.
Jeri made this chocolate pound cake with raspberry sauce and chocolate mouse
Chocolate Pound Cake
Ingredients
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- **2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- **( I omitted the coffee and put in 1/4 cup extra buttermilk )
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
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