My Squircle Blocks and Some Good Food

I think I’m done making more Squircle blocks (from Tara Faughnan’s online block study class). Done, I’d say, for the moment. I love this inset method pioneered by Dale Fleming.

Here is my collection of 5, 6, and 8.5 inch blocks. It’s not the best picture as I took it when the light was terrible in my quilt room.

And here is what that part of the design wall looks like now, with zipper, serpentine and checkerboards, lines, and Squircle blocks. Hmmmm… Is there an improv quilt possible? Time will tell. *Note, I’ve kept the same fabric palette for all of these blocks–though the palettes Tara Faughnan gives with each block are gorgeous.

Meanwhile, I have to feed myself daily–with good food. So, I oven-roasted some chicken two days ago.

Here’s a bowl meal with chicken, blanched Lacinato kale with some raw butter topping, and air fryer red peppers and French fries. *For the kale, just drop the whole leaves in some boiling water and after about 4-5 minutes drain and cut out the stems and roughly chop the leaves.

Followed yesterday by the chicken and roasted red peppers reheated in the air fryer in one drawer while sweet potato fries cooked in the other drawer AND baby bok choy sautéed with bits of apple and garlic and dried herbs. *Soften the apple pieces and garlic before adding the bok choy as it cooks fast. If you overcook bok choy it gets way too soft. You want to keep some of the crunch of the thicker bottom pieces.

I eat my main meal in the middle of the day and afterwards have some sliced apple or a berry mixture and an espresso.

Today I’ll roast a rack of lamb in the oven and, maybe, the butternut squash I have on hand as well–with my good olive oil, garlic, and fresh rosemary from the garden. There are, also Brussels Sprouts in the refrigerator.

And I’ll walk at least a mile.

It’s a plan!