Stitching Together: 35 Years of the Sisters Outdoor Quilt Show

My older sister and I are making plans to attend the "Sisters Outdoor Quilt Show" in Sisters, Oregon next July.  I can't wait!!  It's an amazing event - people travel from all over the world to participate in the day.  It's a show unlike any other - over 1200 quilts on display in a beautiful outdoor setting.  In preparation for our exciting venture, we watched the DVD of the history of the show:  Stitching Together: 35 Years of the Sisters Outdoor Quilt Show.  Below are some wonderful quotes from the various contributors:

"In this day and age we don't make anything; we don't even make our beds. 

I think making things with your hands is essential to life....  We need to be doing something useful, and we need to be making something with our hands."

- Gwen Marston, Quilter, Author and Instructor

"What I find fascinating about quilting is the endless possibilities."

- Ann Richardson, Executive Director, Sisters Outdoor Quilt Show

"I make quilts because it feeds my soul."

- Jean Wells Keenan, Founder, Sisters Outdoor Quilt Show

"There's always a story behind it [the quilt]."

- Board Member, Sisters Outdoor Quilt Show

"The story behind the quilt is what makes it really special....  It's what gives the quilt more than three layers."

- Ann Richardson, Executive Director, Sisters Outdoor Quilt Show

"Somehow the quilt talks to you."

- Board Member, Sisters Outdoor Quilt Show

"When you think about the different crafts that have been around off and on for years, quilting has staying power, where a lot of them have not, and I think part of it is because it gets passed on - a lot of times in a social setting."

- Jean Wells Keenan, Founder, Sisters Outdoor Quilt Show

Garlic!

I was fortunate enough to be given some fresh local, organic garlic from a friend (now that's a friend, indeed!) last week; it was grown by Tom Culton - pretty special!!  I had wanted to plant some garlic this fall, but just hadn't gotten around to checking into how to do it or pursuing a source.  So, I was thrilled not only to receive some high quality bulbs, but also to discover that it wasn't too late in the season to plant it.  I planted 3 bulbs (30 cloves) this afternoon in the chilly, breezy air - BRRR!!!  I've never tried growing garlic - I so hope it works!!  If it does, I should be set for years - I can plant some cloves from next year's harvest, then keep continuing the process each year after that.

It doesn't take much to make me happy....

:)

Saturday Evening Dinner

Swiss Chard with Roasted Beets & Feta Cheese

Rosemary White Bean Soup with Roasted Chicken

Pumpkin Pie with Fresh Whipped Cream
(I'm still perfecting the pie recipe...)

Yum!!

Thanksgiving Hokies

My sister Renee was in to visit from Colorado and decided we should do a Thanksgiving craft with our nephew.

(The painted toenails were Ricky's idea!)



Lady Bug Tea Room

A friend introduced me to this lovely tea room in East Berlin today.

Her food was by far the best I've ever enjoyed at any of the various tea rooms I've experienced over the years.  It is definitely a labor of love for the owner, and she showered us with wonderful homemade delicacies made from local, in season foods.

 I am so inspired to do something similar the next time I host a tea!

A Conversation with Michael Pollan

"The longer I'm at it, the more I'm convinced that gardening and cooking are really important activities, both at a practical level and at a spiritual or philosophical level.  Both are ways to reconnect with the earth, and all the processes that keep us alive."
- Michael Pollan in Organic Gardening magazine

The Ultimate Gift

"What he's trying to do is for your benefit, not your destruction."
- From the movie The Ultimate Gift

Cure for Cold Sores

I'm so grateful someone told me about this dosing trick for L-Lysine and cold sores.  I've struggled with cold sores for years and at one point, took Lysine on a regular basis to keep them at bay.  But, the trick is to take it only when they crop up, and to use the correct dosing.  It works like a charm (at least for me and everyone else I know that has tried it!).  Hope it's helpful for you too!

Here's the dosing:

L-Lysine, 500 mg

As soon as symptoms start (burning, redness, blisters), take 3 capsules.  Take 2 capsules the next day, then take one capsule every day thereafter until cleared.

Wisdom from Organic Gardening Magazine

"...all it takes to be a good gardener is patience and an inquiring mind."
- Ethne Clarke, Editor in Chief, Organic Gardening magazine, Oct/Nov 2010


"With gardening, we harvest more than food and flowers; we harvest health and healing."
- Maria Rodale, Chairman & CEO, Rodale Inc.

Pumpkin Carving

I hadn't carved a pumpkin since I was a kid, so I was excited when my brother-in-law invited me to join him and my nephew (the artsy ones in the family) for their annual creative rite.  We tried some non-traditional approaches, including a "carve-by-color" technique featured in Martha Stewart Living magazine (even though my nephew informed me that my design wasn't scary enough!):

 

We didn't have proper tools, so we improvised. 

Then, we decided to play with power tools:

The eyes on this pumpkin were created with a 1" drill bit.  We used an apple corer to create the nose.

It was fun, and I'm already thinking about designs for next year!

While we carved, my sister toasted the pumpkin seeds - yum!

Colorful Compost

A Century of Quilts: America In Cloth

I just watched the PBS Home Video documentary "A Century of Quilts: America in Cloth" tonight; I had picked it up at the library.   It was so good - I watched it twice!  It "celebrates the art of quilting by featuring selections from the best 100 American quilts of the 20th century, the stories behind their creation and the quilters as they work."  They featured older quilts as well as contemporary ones.  I found it to be very moving; many of the quilters they interviewed echoed my sentiments re: quilting:

"I don't sell my work; I make a quilt just for personal satisfaction, and I don't want to sell it.  It would be like selling a child; you put so much time and effort into what you are doing.
- Jinny Beyer

"Somehow quilt making is a way to work through tragedy, a way to present your soul ache publicly in an acceptable way....  Quilts aren't just decorative objects; quilts can serve as intense artistic expressions of oneself."
- Jonathan Shannon

"Every quilter knows what was going on in her life at that time [when she was making the quilt], and it documents it for her."
- Paula Nadelstern

It also helped me to better understand why so many people were moved by my quilt display last month.  I think they connected deeply with what what was being expressed by each quilt maker through their various quilts, especially the older ones.  And, there's something about an art form that is touchable.  Quilting is an amazing hobby, unlike any other creative venture I've attempted....

Happy Halloween!

Photo credits: Ricky Fitts, age 6.

:)

Quotes Worth Contemplating

"Just about anything I've learned, I learned by reading."
- Dan Kane, CPRS employee

Quotes Worth Contemplating

"God doesn't heal us to use us; He heals us because He loves us, and then He invites us to play."
"The deepest pain asks the best questions."
- William P. Young, author of The Shack, in an interview by WITF's "The Creative Zone".

Eating to Live...

... vs. Eating to Avoid Dying.
There's a BIG difference.

Which is it??

After wading through tons of material re: healthy eating, nutrition and cancer prevention these past few years, I felt called to eat seasonally, organically and locally this year, focusing on God's provision and the bounty of the season.  It was an amazing experience!!  I had no idea how deeply it would impact me.  Or how committed I would become to it.  Cooking became a delight vs. a drudgery.  Instead of eating foods I could acquire, I ate foods that were provided.  I found my stride.

Nutritionists recommend eating superfoods and taking supplements.

The weight loss experts say to count calories and cut your fat intake.

Vegetarians say don't eat any meat.

The raw foodies say don't cook anything, ever.

I think juicing is a drag.  Period.  Plus, it's wasteful.
Chefs think nothing of spending $30 a pound for pine nuts.

I found it could be much simpler than that.  I simply prepared whatever was available in season.  I found that seasonal foods are meant to be eaten or cooked together - they complement each other beautifully. It doesn't take fancy recipes.  So many times in the past I would spend hours cooking, work up an appetite, then be terribly disappointed with the final product.  That has rarely happened to me with seasonal produce.  I love what I cook.  What an amazing thing to be able to enjoy the whole process - the growing, harvesting, cooking and dining.  It's a way of eating that is attractive, that invites others to join me and even eat with me.  And, it truly, truly is healthy.

"What you eat is not nearly as important as what's eating you."

Maybe my body pH is off.

Maybe I don't understand glycemic indexes.

Maybe I'm not getting all the nutrients I should be getting because I roasted my veggies vs. eating them raw.
Maybe I'm not getting enough raw fiber.

Maybe I shouldn't be eating any white flour.

Maybe I don't eat a huge variety of produce on any given day.
Maybe I ate too much fruit yesterday.
Maybe it's time to detox.

But I LIVED.  Lived abundantly.

And no, I haven't eaten any mangoes, papayas, kiwi, bananas or imported grapes lately.  Certainly haven't eaten spring greens since spring.  Can't remember when I last ate an avocado.  But, I think God knows what foods my body needs; He knows where I live (Acts 17:26).  After all, He created me, and I think just maybe He put the foods I need for health, both body and soul, right under my nose.

P.S.  What's a superfood anyway??  Isn't it anything God has created and provided?  Who's to say one is better than another - after all, God doesn't have favorites!!  :)

There's nothing quite as satisfying...

... on a crisp fall evening than making an in-season supper, as I watch the moon rise out my kitchen window.

The Menu:

Baby Greens & Grape Tomatoes with Sun Dried Tomato Vinaigrette

Rosemary Roasted Chicken

Roasted Sweet Potatoes and Potatoes

Sauteed Green Beans with Red Onion

Oh, so satisfying!!

Final Harvest

Frost is in the overnight forecast, so I quickly picked the last of the cold-sensitive produce from my garden.  As I pulled out the pepper, green bean and tomato stalks and tidied up the garden this afternoon, it reminded my of the death and dying process.  Yes, it was sad to see the end of a rewarding season of bounty, and seemed like a waste for the green tomatoes to end up on the compost pile; but at the same time it was very satisfying to neatly bring the garden to an end so that I can move on to other ventures and pursuits.  And best of all, for a gardener there's always next year to try again, to attempt new methods and varieties, experience better weather, to correct mistakes, and on it goes.

So, why do we always kick and fight against the idea of death, especially when there are unbelievably amazing things ahead?  Yes, there will always be unripened tomatoes and the wish for a few more weeks of warm weather so the green peppers can turn sweet and red, but the end of a life well-lived should be just as satisfying as putting to rest a productive vegetable garden. 

And so, I'm reminded to live a rich, fruitful and bounteous life so that I'm ready for that final harvest, whenever it may come!

Handmade Gourmet Dog Treats

This totally cracked me up - I was at Root's today, and an adorable stand caught my eye.  There were all kinds of intricate baked goods, beautifully displayed, very similar to what I would slave away at and serve at a formal tea on my expensive china.  It turns out that they were DOG TREATS!!  They even had a fancy birthday cake, all decorated and packaged in a bakery box!  I don't even LIKE dogs, but I couldn't resist chatting with the owner.  Their treats are made out of mostly local whole foods with some organic ingredients - probably healthier than what most PEOPLE eat.  If I had money to blow, I'd love to purchase a variety of their items, serve them to guests at a tea, have them rave about how good the food was, then reveal the truth that they had just eaten dog food!!  :)  But, I don't have money to blow, and I don't want people to be afraid to eat what I serve them, so I won't....    Tempting thought, though!

In case you are a dog lover, here's the link:

Begging Dog Bakery

Their stand is currently located indoors at Root's.

:)

Today's Bumper Sticker Spotting

"Drive carefully:  90% of all people are the result of an 'accident'." 

End of the Season Cilantro

I accidentally spilled some cilantro seeds on the patio this summer.  They were swept off the patio and forgotten about.  But, forgotten about or not, they were happy to flourisht so they could remind me of a bounteous summer garden, just in the nick of time!

Poisonwood Bible

OK, someone help me out here - why is this book so highly recommended??  I hated it!!  I slogged my way through the thing because of my great faith in Barbara Kingsolver (I loved Animal, Vegetable, Miracle), only to find absolutely nothing redeeming in the book.  It was distressing, depressing and almost made me wonder if I was as crazy as every member of the Price family (except the child who died!).  I was so bummed.  I was sure it would turn the corner at some point, but it never did....  I did enjoy the clever way the book was written from all five of the female characters' perspectives, but other than that - UGH!

Worth Contemplating

"Close the door. Write with no one looking over your shoulder. Don't try to figure out what other people want to hear from you; figure out what you have to say. It's the one and only thing you have to offer."
— Barbara Kingsolver

Toasting Nuts

A friend called today, asking what's the best way to toast nuts (walnuts, pecans, almonds, etc.), and if it's even necessary.  Toasting nuts before using them in a recipe intensifies their flavor.  You can either toast them in the oven or in a skillet on the stove top.  I usually do them in the oven:  simply spread the nuts on a baking sheet and bake at 350 degrees for 5-10 minutes or until lightly toasted.  Just be careful - they can burn quickly, so be sure to keep an eye on them!  If you want to do them on the stove top, toast them in a skillet on medium-high heat until fragrant, about 2 minutes. 

Yum!

This Evening's Supper

Rustic Swiss Chard and Mozzarella Tart

and

Roasted Grape Tomatoes

Healthy Granola

Below is the recipe I always fall back on for a basic, healthy granola.  When I'm ready to serve it, I usually add ground flax seed (I grind flax seed with my coffee grinder and store it in the freezer), dried fruit and homemade yogurt.

Source:  Glo's friend

In a large bowl, mix the following ingredients:

12 c. rolled oats

2 c. raw sunflower seeds

1/2 c. pecan meal or chopped nuts

1 c. olive oil

2/3 c. honey

2 T. blackstrap molasses

2 t. cinnamon

4 T. water

2 t. vanilla

Pour into two greased 9x13" pans and bake at 325 degrees for 45 minutes, stirring every 15 minutes.

Extra Life for Basil

I discovered, quite by accident, that basil roots nicely in water and keeps much longer than most herbs.  I had cut too much one evening, so I stuck the leftovers in a glass of water, set it on the windowsill and kind of forgot about it.  Before I knew it, it was sprouting roots and continuing to grow new shoots.  So, be sure to cut what's left of garden basil before the first fall frost hits and you'll have fresh basil for another month or so!

Airing of the Quilts

Today was a perfect day to air out the rest of my 1800's-era quilts before tucking them away in their chest - a clear, breezy day with low humidity.  The shade of the house protected them from direct sunlight.  I would love to be able to wash them like I did the 1930's quilt, but I'm not sure I want to risk damaging them since they are so old - especially since the pineapple quilt is in mint condition and looks like it has never been laundered, the ones that have been laundered over the years are too fragile, and because crazy quilts usually can't be laundered or dry-cleaned (never, ever!) because of the variety of non-cotton fabrics they contain.  They smell so much better - they were so musty smelling that it almost gave me the creeps....  I think they are relieved to have shed their foreboding odors (and maybe haunting unpleasant memories??) and grateful to be given a new lease on life.  :)

Interestingly enough, I discovered that the batting inside this cut-down scrap of a circa 1930 comforter...

... is actually a Log Cabin quilt from the 1860's!  How cool!  I'm so tempted to take it apart and rescue the Log Cabin quilt inside, but I'm not sure if I should compromise the integrity of the quilt....  The Log Cabin quilt is almost in better shape than the comforter!  It looks like it might have been a twin-size comforter; for whatever reason, someone apparently cut it in half, and this is all that is left.  I wonder what happened to the other half.  Wouldn't you love to know the story behind this quilt?!

To Reuse or Not??

 OK, everyone I know who cans says, "ABSOLUTELY NOT!"  "NO WAY!"  "DON'T YOU DARE!  "IT'S NOT SAFE!!!"  But, I'm not convinced.  I have been reusing canning lids for a long time; I reuse them once, then throw them away.  I carefully inspect them before reusing them.  I make sure they are clean, lay flat - they basically need to look like they're brand new (other than the writing).  If not, I toss them.  If they have a little outward nick on the edge from being opened in a previous life,

I simply roll the lid along the counter to smooth it out:

I have had just as good a success with the reused lids sealing, if not better.   My guess is that I could use them even another time or so, but since I have so many from friends who pass them on to me, I can afford to pitch them after I've reused them once.  :)  It saves a ton of money, and I'm able to can up a storm without having to factor in the cost of new lids.  Plus, it always was and still is the green way to go!  And, there's nothing more endearing that reusing a lid from a friend: 

Emma is growing up now, and no longer writes the year 2006 as "20006", 

 or feels the need to put a smiley face and her name on a jar lid.  :)

Washing Antique Quilts

Before I tucked this 1940's-era quilt away, I thought it made sense to wash it - I had used it on my bed as a teenager, and was pretty sure it hadn't been laundered in years, probably because it was worn and my mother hesitated to cause any more deterioration.  I've been wanting to launder it for quite a while, but was nervous.  However, a dirty, smelly quilt isn't exactly a pleasant thing.  So, I read up on the process and took the plunge. 

Before I attempted to wash it, I hand basted tulle over several of the frayed blocks to protect them from any more damage; I'll remove the tulle once the quilt is dry.

What soap should I use?   I chose Orvus Quilt Soap, frequently recommended because it's gentle and doesn't contain phosphates or optical brighteners.  Interestingly enough, you can buy the very same product for a much cheaper price at the local farm supply store - it's used for washing horses or pets!  :)  However, they only sell it in a huge container, and since it only takes a tablespoon per load, it's worth paying the higher price for a smaller bottle from the quilt shop or fabric store.  Most experts recommend washing an antique quilt in the bathtub, but I decided it would be just as safe if I washed it on the gentle cycle in my washing machine, as long as I made sure the machine agitated it only briefly.  I washed it twice, with 2 rinses the first time and 3 rinses the second washing.  A wet quilt is extremely fragile, so it's important to lift it out of the water very carefully;  I put a sheet underneath it and lifted it out.  Then, I spread it out flat on a sheet on the lawn to dry.  (Never hang a wet quilt.)  I thought today would be a good day since it was cloudy (an old quilt shouldn't be exposed to direct sunlight), but that wasn't the case - it was too damp and the quilt didn't dry before an afternoon shower came through.  In fact, it didn't dry much at all!  I scooped it up; it's now spread out on the floor in my basement with the dehumidifier running on high - not the ideal method! 

I  also washed a c. 1800's whole-cloth quilt (not a pieced quilt - simply plain muslin fabric that nicely showcases the quilting design).  It has a very thin batting, so I thought it would dry quickly, but that wasn't the case either.  It's currently spread out on the floor in my basement as well!

Update:
I just inspected the quilts - they dried quickly indoors, and the 1940's quilt survived laundering nicely.  Yea!  A few blocks may have frayed a bit more, but it was worth it - it smells fresh and clean and no longer looks so dingy.  Besides, I love the look of a worn quilt.  One plus of a having a quilt fall apart - you get to see what kind of batting was used.  I was surprised - I thought it would have been more of a nappy flannel fabric instead of something so coarsely woven.

Interesting!

After the quilt was completely dry, I did hand stitch a few repairs - just enough to keep some of the blocks from getting any worse.  Only certain fabrics are worn - my guess is that they may have been older scraps, or it could be related to the dye that was used.  It's now happily tucked away - this time I neatly folded it and put it on a closet shelf where I can easily view it from time to time; I wanted to protect it from dirt and sunlight, but also wanted to be able to visit it.

:)

The Help

I just finished reading The Help, by Kathryn Stockett.  Excellent read!  I enjoyed discussing it with my book club this evening!

Dehydrated Apples

A college friend spent the day with me yesterday and was kind enough to peel and slice apples for dehydrating while I prepared supper.  They'll be perfect for tossing with an assortment of nuts and other dried fruit for an on-the-go snack or for adding to my granola.  Thanks, Rhonda!

Fort Hunter Day Quilt Display

I had the wonderful opportunity to display my entire quilt collection as well as share my love of quilting today at Fort Hunter Day in Harrisburg.  It was a last-minute invitation, but such a deeply meaningful event - the day was truly meant to be!  It was thrilling to be able to exhibit seven 1800's-era quilts from my fraternal great aunts and three 1930/1940-era quilts from my maternal grandmother, along with 14 of the 16 quilts I've made over the past 19 years.  The antique quilts had been safely stored away in a blanket chest in my home for a number of years and were begging to be viewed.  Never before have all my quilts been on display in one room; they looked so pleased to be together!  And, I've never had the chance to stand back and view my quilts from a distance; it gives a completely different perspective.  The gallery setting and lighting was amazing.  It was also incredibly meaningful to sit among them all day and share their stories with lots of people who love quilts or have fond attachments to their own family heirlooms.  I met some kindred spirits and learned from those who attended.  What a magnificent day!

My price possession - a circa 1860's "Pineapple Quilt" from my Great Aunt Mary's household.

Comfort Food

On a cool, rainy September evening, I was craving some comfort food, so decided to make this risotto recipe.  I had been wanting to try my hand at risotto for quite a while now.  And, I had a pound of mushrooms in the fridge from my Tuesday trek to Root's that needed to be used.  Yum!!  It provided the comfort I was hungering for and then some.  It never occurred to me to take a picture until after I had devoured it (I did cut the recipe in thirds!)....

Gourmet Mushroom Risotto

Source:  allrecipes.com

6 c. chicken broth, divided

3 T. olive oil, divided

1 lb. portobello mushrooms, thinly sliced*

1 lb. white mushrooms, thinly sliced

2 shallots, diced*

1 1/2 c. Arborio rice**

1/2 c. dry white wine*

sea salt to taste

freshly ground black pepper to taste

3 T. finely chopped chives

4 T. butter

1/3 c. freshly grated Parmesan cheese

Directions:

In a small saucepan, warm broth over low heat.

Warm 2 T. olive oil in a large saucepan over med-high heat.  Stir in mushrooms and cook until soft, about 3 min.  Remove mushrooms and their liquid and set aside.

Add 1 T. olive oil to skillet and stir in shallots.  Cook 1 min.  Add rice, stirring to coat with oil, about 2 min.  When rice has taken on a pale, golden color, pour in wine, stirring constantly until wine is fully absorbed.  Add 1/2 c. broth to the rice, and stir until broth is absorbed.  Continue adding broth 1/2 c. at a time, stirring continuously, until liquid is absorbed and rice is al dente, about 15-20 min.

Remove from heat; stir in mushrooms with their liquid, butter, chives and Parmesan.  Season with salt and pepper to taste.

*My notes:

I used only white mushrooms instead of the two varieties.  I didn't have any shallots on hand, so I substituted 1 part garlic to 2 parts onion.  And, I skipped the white wine.  Still, a great recipe!

**The Arborio rice is the secret to the creamy, risotto texture.

Today's Lyrics

"I love the way the universe is singing Your song, so I'll try to sing along."
- Sixteen Cities

Quotes Worth Contemplating

"There's nothing like staying home for real comfort."
- Jane Austin

Blogging Blocks

One of my goals for this season of my life was to "to live life, write about it and allow it to take me where it's supposed to", but currently I'm finding that it's hard to make time for both the living and the writing!  Plus, a number of times I found myself writing about living, but I was actually cooped up inside writing on a beautiful day or evening - a bit of a contradiction!  (Maybe that means it's time to invest in a laptop!)  I've been snowed under these last weeks with outside work, sewing work, work work, medical pursuits and just life in general.  But, now that the outside yard and garden work is winding down, I'm hoping to get back to blogging, both on this blog and my In Season blog.  I plan to post-date entries so that I have an accurate record of this summer's activities, etc.  Feel free to check back shortly!

Chef Switzenberg

"Instead of manipulating food to make it taste good, use good food and keep the recipe simple."

I had the fun of attending a cooking class this evening, entitled "Tapas from Spain."  Chef Jim Switzenberg passionately prepared a wide assortment of yummy Spanish tapas, but best of all, he embodied my deeply-held food belief - that the best food is local, unprocessed and simple.

How to Roast a Pepper



I think I finally found the secret to roasting peppers!  There are a number of ways to do it, but the easiest way I've found is to use the oven.  Simply arrange them on a rimmed cookie sheet and bake at 400 degrees for 20-30 minutes, turning once or twice to prevent them from sticking.  They blacken as much as when grilled, but the skin will puff up like a balloon, making it easy to pull off.  Then, put them in a container and cover with a lid or plastic wrap, or you can even put them in a brown paper bag, folding the top down to close.  This will allow the steam to finish loosening the skin.  Allow them to cool for 10-15 minutes.  Once they have cooled, pull off the skins.  Don't rinse them - you'll end up washing their delicious juice down the drain.  Also, put the skins in the trash, not the garbage disposal to prevent clogging your plumbing.

I usually freeze chopped, roasted red peppers in 1/4 cup portions in small bags so it's ready to use in my favorite "Roasted Red Pepper Hummus"recipe.  And, 1/4 cup is a nice portion to throw into various other recipes.

Here's the recipe:

Roasted Red Pepper Hummus

Source:  Kristy Y.'s mother- in-law

1/3 c. mayonnaise (you can substitute olive oil if you wish)

1 T. fresh lime juice

1 can garbanzo beans, drained and rinsed

1/4 c. roasted red peppers, chopped

2 garlic cloves, minced

1/2 t. chili powder

1/4 t. cumin

1 t. sea salt

Blend above ingredients in food processor until smooth.

9/10/10

Update:  I just came home from a cooking demonstration where I learned two more tricks!  1)  Coat the peppers with oil; this will allow them to get hotter.  2) Put the peppers in the refrigerator to cool - that will make them even easier to peel.  I haven't tried it yet, but will the next time I roast a batch of peppers!

Aerating

No, I did not just post a picture of dog dirt on my blog!  Instead, this is the cool by product of a successful aerating job!

Aerating is a great way to improve the health of your lawn without chemicals, and fall is the best time of year to tackle it.  My neighbors next door are committed to a chemical-free lawn, so they again coordinated renting an aerator for the day and splitting the cost with any neighbor who was willing to expend some energy.  It's such a cheap alternative to having it professionally done.  My next-door neighbor was also kind enough to do the grunt work for me; in return, I paid his share of the rental fee - now that's a deal!!  This year since the soil was so dry, we had to soak the ground with sprinklers ahead of time; otherwise the aerator spikes won't penetrate the soil sufficiently, and we wouldn't have gotten much benefit from process.

Looking forward to a greener, lusher lawn in 4-6 weeks without any chemical regrets!

Vintage Baby Quilt

A customer asked me to finish this dear little baby quilt that was stitched by her mother years ago; they discovered it when they cleaned out her house after her death, no idea who it was intended for.  But, a little grandniece's birth was being anticipated, so this would make a perfect gift.

I simply machine tacked (my new Bernina's button stitch does a great job at that!) some pink bows in the corners of the blocks and machine stitched a self-binding to finish off the quilt.

I love the cross-stitched vintage blocks....

Canning Tomatoes

Sun-Dried Tomatoes...

... is simply a fancy word for dehydrated tomatoes - one of the easiest fruits to dry!    Plum tomatoes work the best, since they're not as juicy as other varieties. 

I simply sliced the tomatoes in half, placed them on trays, and dehydrated until they were leathery.  Talk about saving money - sun-dried tomatoes packed in olive oil and herbs are so pricey in the store, probably because most people don't realize what a rip off they are!  I'll store these dry in jars for now (they keep better that way), then rehydrate them and add olive oil and seasonings when  I'm ready to use them.  Yumm!