Quilting my quilt show committee challenge has a deadline. I took my Bernina in for a cleaning so this one is will have to wait.
These are some of the half square triangles left over from my challenges with the challenge quilt. I have enough to make a small quilt. Not showing all of the hsts here. I just wanted to get an idea of what I will do and how big I can make it with what I have.
Sharon over at Indigo Threads is making a low volume quilt. I admired it and she invited me to join her in making one. I've wanted to do one of these for a long time.
So I pulled out my baggie of waste traiangles from this quilt made with the Square in a Square Ruler-
and started making half square triangles.
Not sure this qualifies as a low volume quilt. It is mostly lights and certainly is low contrast. I wonder how big of a quilt I'll get out of that pile of triangles. Maybe I will make it bigger with other additions, but that will wait for another day.
I've decided to pull out my Lil' Twister ruler and a couple of charm packs I've owned for far too long.
If you have any tips, I'd love to hear them. The directions are very brief. I don't want to own this holiday charm pack through yet another holiday. Time to sew them up!
I made caramel corn Sunday afternoon (Hail to the Redskins!) for my DH to take to work on Monday. This stuff cannot sit around my house or I WILL EAT IT!!! It is a Southern Living recipe from 1992. I give you this recipe with a warning - it is SO GOOD. Make it before a party or give it away quickly or you will be tempted even if you have willpower of steel. ; c )
Nutty Caramel Corn
6 quarts freshly popped corn (about 1 cup unpopped corn)
1 cup pecans (we chop ours, but not too fine)
1 cup cashews (we use almonds, also a quick chop)
1 cup butter or margarine (we use butter)
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Combine first 3 ingredients in a large roasting pan; set aside.
Melt butter in a large saucepan; stir in brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, without stirring (temperature will register about 250 degrees). I find the 5 minutes to be accurate and don't mess with my inaccurate candy thermometer. Remove from heat; stir in soda and vanilla. Pour over popped corn and nuts; stir well. Bake at 225 degrees for 1 hour, stirring every 15 minutes. Cool and break into pieces, if desired. Store in an airtight container. Yield: 5 quarts. Attributed to Marion Hall of Knoxville, Tennessee
I love vintage ornaments-
I hope you are enjoying the holiday season!