What To Do?

After finishing a quilt I typically have a period of time when I pull out a few to several projects. I might sew a little on one, put parts of another on the design board or pull some fabrics. Last week was like that and here are some possibilities of things for me to work on over the holidays.

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!