We went to the Montana State Fair in Great Falls, MT for the day... there was so much to see, including the Quilt competition!
Wednesday, August 18, 2010
Tuesday, August 17, 2010
New Fabric, New Project
Oh the pretty colors! This is more what I had wanted to start learning with (rather than the blue and yellow), but I don't know if I would have had the guts to cut into such pretty fabrics!
Wednesday, July 28, 2010
Quilt top complete
My first one is actually finished, borders and all. It's really exciting to see it nearing completion. I very much enjoy embroidery and have helped my grandma do some hand quilting before, so I look forward to the process!I wasn't sure about the outside diamond border, but I find I really like it now that it's finished.
And I have to confess that I've already gotten material for a 2nd and 3rd project. But I'll keep that a suprise for now! Yay for new adventures!
Friday, July 23, 2010
It's coming together, and it's getting exciting!
These are the patterns that are making the audition for the quilting... I'm going to hand-quilt this... my first quilt... because I don't want to ruin it by "practicing" machine quilting. I've done hand stitching before, and this is what my grandmother does, so I know it will look nice. It will take longer for sure, but I won't have to worry about putting a hole in my quilt and wasting all the effort up to this point! I expecially like the daisy... will likely use that somehow. *smile*
Enjoying Summer!
Strawberry Rhubarb Dessert Bars:
Filling ingredients:
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust ingredients:
1 1/2 cups all purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions:
Combine rhubarb, strawberries, and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8-12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350*F. Combine all crust ingredients in large bowl. Beat at low spead, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cup of crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
YUM!!
Filling ingredients:
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust ingredients:
1 1/2 cups all purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle ingredients:
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions:
Combine rhubarb, strawberries, and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8-12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350*F. Combine all crust ingredients in large bowl. Beat at low spead, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cup of crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
YUM!!
Monday, July 12, 2010
Another little project
Last night we went on a drive in the country. It was so wonderful to get out in the fresh air! We saw a few deer, the lupine and wild rose are blooming right now, several famers have fresh grass cut and drying, and I just can't live a single summer without getting out somewhere where I can hear the crickets sing in the evening. LOVE IT! I brought some of the lupine home...
Sunday, July 11, 2010
We love our jam!
We have some wonderful friends who have a beautiful garden, and they sent us home with some rhubarb this week. Curt LOVES rhubarb. We had more than we could use, so decided to make some jam for later use.... stretch out a rare treat! :-) I'd never made it before, but found a recipe that uses rhubarb, sugar, and strawberry jello to hold it together. It's not bad - but you have to like sweet! Yum! (We also made freezer raspberry jam recently)


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