Category Archives: Food

August Break: Day Fourteen

Yum and yum. Meals like this are one of the best things about summer.

Fresh veg salad
Simple salad

 

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November Fundraiser

Two years in a row now my daughter’s company (Bella Biscotti) has hosted a fundraiser for a family with a child who is battling cancer. Below are several pictures from this year’s event which was held at Birdie’s Cafe in Westminster.

Cookies & biscotti More cookies & biscotti

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I used an app on my phone to do the coloration in this picture.

Cookies & cupcakes

And here is my girl—a lovely hostess indeed!

Our hostess

Here is the fabric and the table topper that I made from it. The table topper was part of the silent auction.

Fabric

Quilted table topper

Basting and Baking

The two borders are stitched on the Quilt Along project.  Their combined width equals that of a block, although they seem a little wider in the picture.

Border ViewIt was quite windy out on the day that I took these shots, so I opted to spread out the top in the living room. The lighting wasn’t the best (at least that’s my excuse), but I didn’t want to use the flash. The colors get really wonky with the flash on.

Wish list—A DSLR to replace my point-and-shoot.

Here’s a closer view.

Border View Close

Adding the borders brought the size up to about 78″ x 65″—so much for being a “small” project! I finished piecing the back this past week and over the weekend I started the basting. While I like thread basting, maneuvering a top this size with boards gets a bit cumbersome, probably because my table is too small. This time I’m using a Gracie hand quilting frame to hold everything together for the basting part. The frame is for hand quilting so this should work, right?? I’ll let you know how it goes.

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These arrived recently. They’re from the Asian Collection by Free Spirit.

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And with cooler weather comes a new apple crop and the urge to bake.

Apple Pie

The crust is pate brisee adapted from a Martha Stewart recipe. I added two teaspoons of sugar and used 1 stick plus 7 tablespoons of butter. Don’t ask me why—it just felt right at the time.

I made enough filling for a 9-inch deep dish pie.

8 cups apples, peeled and sliced (Use whatever kind you like. I’m partial to Granny Smith apples for pie, but this one has a mix of Gala and a local variety of jonagold.)
2 Tbls cornstarch
1/3 c brown sugar
1/4 c granulated sugar
1/2 tsp cinnamon (or to taste)
dash or two of salt

Mix and sprinkle over sliced apples. Give it a stir with a rubber spatula and let it sit while you roll out the crust. Bake in a preheated 450-degree oven for 10 minutes and then turn the heat down to 350 degrees for about 35 minutes. I left this one in for about 45-ish minutes since it was so large.

Cheers!