Scratching a Log Cabin Itch
This one began as a 10-inch (finished) leader/ender project, using 1 1/2-inch brights and neutrals from that strip bin.
Then, suddenly I had 16 of them.
I really wanted to see LOTS of the neutrals together, so the quilt got bigger in order to see this pattern in a symetrical way that pleases me. It’s now 60 by 60. So I did have to make more blocks as a dedicated quilt, not as a leader/ender. And that was fun. I only had to cut a few black/white neutrals to add to what I had in this strip bin.
It’s on the longarm now, and I’ll likely finish it today.
It is a joy to work on a quilt that is squared up properly–and that is what happens when one is anal about making sure every strip sewn on to a block is “true.” If not, fix it at that spot. It’s really easy to get “off” with log cabin blocks. I keep a square ruler on my ironing board and measure as I iron each strip. That practice saves me time in the long-run and a lot of anxiety as I quilt the quilt on the longarm, which is so not forgiving of our-of-true quilts.
More pics to follow when I finish it.
November 20, 2017
I’ve had my Reynolds, Georgia, grandmother’s mint in my garden for nearly 50 years now–through moves to three different houses.
I almost lost it a few years back here in Maine, but put it in three different places in my garden and when it began to come back, gifted it to a neighbor for extra safe keeping. It is now close to running amok, as mint will do. But I love to walk by it and pinch off a piece and crush it in my hands. In places I ruthlessly mow it down and enjoy the heavenly mint smell wafting across the yard.
I particularly like throwing some leaves into a stir fry. It just adds a very interesting layer of flavor.
So, this year I’ve tried drying it, stripping off the dried leaves, and stuffing them into glass jars.
High end mint teas are nothing more than dried mint leaves and sell for $6 or so a box of 20 packets!!!!
The mint I’ve dried is working find in stir fries–not like the fresh, but an interesting taste layer nevertheless.
To dry, just cut some stems and stick them into a kitchen glass for a few days.
I use parchment paper to capture the leaves as I strip them from the stalks with my fingers.
The jars are freebies after I’ve eaten the raw cream they contained.
(I also blogged here about preserving mint and basil in olive oil in the refrigerator–and have to dig out some of those leaves next stir fry to experiment.)