Turkey Tracks: April 22, 2022
Spring Flowers and Quilty Projects Update
My daffodils are up and some are blooming. I picked this bunch Tuesday in the pouring rain after running an errand. They are still beautiful and fresh today, Friday. And I have so many daffs that I will have flowers in the kitchen for some time now.
And—local peep—right up the hill from me is Golden Brook Flower Farm where the greenhouses are full of gorgeous flowers. This sweet bunch of tulips came to my house Wednesday and are also still just gorgeous today. Look at that beautiful tulip color. They came with very long stems, too, so I could have used a tall vase for them if I had wanted to.
Yesterday I cooked two lamb shanks and leeks in the Instant Pot—and increased the cooking time to 40 minutes this time. The shanks were tender to the bone with the addition of 5 minutes. And the meal was delicious and produced leftovers.
I cooked the carrots separately, drained them, and added them to a bowl big enough to hold the whole recipe when ready to be combined. I added the garlicky green beans (see earlier posts) I had on hand to the carrots while the lamb and leeks cooked. I browned the shanks in the Instant Pot in beef tallow while the 2 large leeks, with some chopped garlic and salt, cooked in lamb fat in a pan on the stove—lamb fat saved from an earlier lamb dish. When the leeks were golden, I added some water that would pick up all the browned (not burned) goodness in the pan. When the shanks were brown, I added the leeks and garlic, about 3 cups of water, herbs (a dried Provence mixture that includes some rosemary and lavender), salt, and several tablespoons of sprouted brown rice flour to thicken (you could use flour), and cooked for 40 minutes. I let the pot sit for 15 minutes after the 40 minutes were up before releasing the steam. I always turn off the ”keep warm” button as there is no need for it.
Then I just combine all the ingredients and enjoy my meal. I’ll have enough for one more meal with the second shank—and I’ll reserve the extra broth and make a soup with it and some fresh lamb meat pieces I had in the freezer. I’ll sauté those with savories and more veggies and will have a nice soup for at the very least another day. Or, two.
I’m hand sewing binding on the last baby quilt and will mail two quilts to a niece soon now. The larger one will be for her little girl toddler. Pictures will follow receipt of these two quilts.
And now I’m making fun Churn Dash blocks from all those strips I cut. It’s a good thing I’m happy making these blocks as there are A LOT of cut strips in the two sizes I need—along with a lot of cut center squares and fabrics reserved for more of those. These are all Cotton+Steel/Ruby Star Society fabrics from my stash—and the goal is to use them up and/or combine the remnants with the rest of the stash.
It is just so fun to combine these fabrics to make cute 7 1/2 inch finished blocks. I’m thinking 90 blocks, or 9 rows by 10, which will make a good lap-size quilt. Of course blocks will be moved around a lot along the way.
There is actually a lot to look at to figure out block placement. The color, dark and light placement, the centers, the intensity (or not) of the block.
Creative fun is happening!