Louisa Enright's Blog

Mainely Tipping Points

Archive for December 31st, 2016

Turkey Tracks: “Sweet Thing” Quilt

with 4 comments

December 31, 2016

“Sweet Thing” Quilt

Here she is, this “Sweet Thing.”  I’m quite, and unexpectedly, besotted with this quilt.

img_1780

Megan Bruns picked out the red school houses border fabric one day when she went with me to Augusta to take No No Penny to the homeopathic vet there.  (Love that vet!)  And I chose to make the binding neutral.  I didn’t want anything fighting with the small red border.

img_1781

I used clam shell groovy boards for the quilting.  These groovy boards are hard to find now since long arms are using computer packages.  You cannot lay down a pattern like this by hand on a long-arm.

img_1784

Here’s a close-up of the front.

img_1783

She’s going to live in the living room for a bit.

img_1785

I used this kind of setting in an earlier quilt, “Happy Baby Quilt.”  You can search for it by that name with the search button on the right sidebar.  I saw this kind of four-patch setting used by designer Lissa Alexander in the America Patchwork and Quilting four-patch challenge, April 2015, Issue 133, “Rainbow Rows” quilt.  Here the colored squares are set into on-point rows.

img_0443

Readers may recall that two summers ago I spent the whole of the summer practically sewing light/dark 4-patches out of the 2-inch scrap box, which created 1600 4 patches.  I have made four quilts to date from those four-patches.  Again, you can search for these quilts on this blog if you want to see more information and pictures of each.

“Bee Beauty”:

img_0687

 

“Crayon Crumb Box”:

img_0845

“Winter Blue Jays”:

img_1042

There is a fifth quilt in the making–a leader/ender project.  And I still might have some four-patches left over!!!

HAPPY NEW YEAR EVERYONE!

 

Written by louisaenright

December 31, 2016 at 12:53 pm

Turkey Tracks: Improv Sauteed Cabbage

leave a comment »

Turkey Tracks:  December 31, 2016

Improv Sautéed Cabbage

I hardly ever use recipes any more.

I collect the good clean food found in one of our co-ops or that comes from my summer CSA or garden and just…cook it.

The other day I had one small cabbage, the size of a large softball,  left from the summer CSA, Hope’s Edge.  Cabbage keeps really well in a produce drawer.  I don’t wrap it.

I had some leftover meatloaf, and it was lunchtime, and I was hungry.

So I put the meatloaf into the oven to warm–takes only about 15 minutes–and started sautéing the cabbage in some of my Wilderness Family Naturals centrifuge extracted, unheated coconut oil.  (I order this coconut oil by the case and am always willing to see a jar to someone at cost as it is much cheaper to bulk order.)

img_1152

img_1155

I added a hunk of raw butter for added flavor and browning and good fat, some chopped shallots, some Penzey’s spices, local sea salt, and pepper.  Penzey’s spices are highly rated by the Weston A. Price Foundation.

img_1153

It’s looking good!

img_1154

And it was…

The meatloaf got a little brown on top as someone stopped by to give me something.  This one had added grated carrots and a handful of the greens I dried and whirred into tiny green flakes in the food processor last summer.  (A recipe for meatloaf is elsewhere on this blog.)

img_1156

But this lunch was delicious, nourishing, and filling.