March 2014

Yeah - those triangles are now quilted and nearly bound. It is quite strange but I discovered in the final corner of the nigh on 6000 triangles, one pair had been sewn the wrong way around. Now I could have undone about five seams and a couple of rows of quilting to change them but ... isn't is funny how proudly we are to show off our work but how quickly we are to point out the mistakes. It is for me to know and you to find. While planning my next project and working on my teaching CV I thought back to some quilts that gave me so much pleasure in the making and then teaching. This much used clown was one of the classes (appropriately called Bordering on the Comical) I taught at my first symposium (last century) so needs an airing and maybe revisiting. With the national association in shutdown mode until the vote to continue was made last month, I have offered to edit their newsletter. I see this as a way I can help strengthen and breath some new life and enthusiasm back. I personally feel it is an asset that we quilters should support so that our links and positioning with quilters worldwide can continue. My very clever son (he who must be obeyed in all things computers) sent me this link with the suggestion that we could help out, given the generous people that we quilters are. My main news is that my lovely Nina has moved back in with me (she says temporarily) but came with a cupboard full of quilts, two dogs and all but a whatsit in a pear tree. At least the dogs appreciate the quilts as much as she does. You know, years ago I child-proofed my house but they are still getting back in. Pumpkin Patch Stripping and processing/giving away damson plums from the Pumpkin Patch was the main task this month. I made jam, sauce cooked to de-pip and froze buckets full. You can see in the pic what was on offer. Today I had a call from Lesley who wanted to know what to do with some damsons she had acquired so I told her I would publish the Brandied Cherries recipe (I made at Christmas and they were superb) for her to try with plums. I'll await feedback. In the meantime my fig tree is literally dripping with ripe fist-sized fruit and, as most recipes use dried figs, I will just have to continue drying them for future use. The other bountiful crop in the patch is grapes - large green ones and a very tasty brown heirloom 'Papa Jack'. The 'shame' is that all you can really do is make juice or eat them. Chopping Block Brandied Cherries were made on the Chopping Block at Xmas. Pit 1 1/2 lb cherries and set aside. In a pot bring 3/4 cup sugar, 3/4 cup water, 2 tbsp. lemon juice and 4 cardamom pods, 2 whole cloves, 2 whole allspice, 1 cinnamon stick to a boil. Reduce heat to maintain a simmer and cook until the mixture is slightly reduced and thickened, about 10 minutes. Turn off the heat, stir in the 1 cup brandy and the pitted cherries. Use a slotted spoon to transfer the cherries to jar (I used old jam jars). Pour enough of the cooking liquid over the cherries to cover them completely. Twist on lid. Leave in a cool dark place for two weeks then enjoy!