I finally have my version of Hallowe'en 1904 by Blackbird Designs on the quilting frames. I had to get my applique project off of the sewing table so I could piece the back. More on that later.
I spent a good 2 hrs. crawling around the backing smoothing it - spreading out the batting smoothing it - then spreading the top and crawling around pin basting. Who says quilting ISN'T an aerobic exercise?
This is the backing. I found it for a steal a few years ago. It seemed like the perfect backing to use. It's by Thimbleberries.
My oldest daughter in all her silliness - made me this mermaid for Mother's Day. Isn't she Great?!!
|Long purple tresses|
|Intricate weaving on the body.|
The applique project I started had pieces all over and so I collected them and basted them into place so they wouldn't get lost before I could sew the backing together.
And here it is all ready for me to start stitching. I've got to prep 8 more blocks before I start though. I know myself. If I finish this block and don't get around to prepping the next one it will become a UFO. If I prep all the blocks at once (while the enthusiasm is fresh), I can make certain I have enough of each fabric and when I'm ready to stitch I'll just pull the next block and proceed.
|cornmeal soaking in water|
I've decided to do a "Julie & Julia" sort of thing. I'm going to call it Robin & Ruby. I've got my grandmother's Betty Crocker cookbook from the 1940's and I'm going to go through it and make everything I can. The book is over a half-century old (so am I) and the cooking trends have definitely changed. I think it will be a fun experiment. The cookbook like me, does things mostly from scratch.
The first thing I made is something very easy. I made Polenta (corn meal mush) to use instead of mashed potatoes in a pork dish. I know this is done a lot in some countries in eastern Europe but I've never tried it.
To be honest, I would rather have mashed potatoes. But, I poured the excess in a loaf pan and I'm going to slice it, dip it in flour, and fry it tonight to eat with Maple Syrup (from Wisconsin).
I wonder what I'll try next. . .