May 2014 Newsletter

G'day
How many of us turn to our quilting in times of stress? Way back I began my first quilt the day after my husband left me and have had comfort from quilting ever since.

My extended family are waging a battle against cancer right now. My lovely nephew has been an officer in the army for over 20 years and now his private war is on. It amazes me how members of the family deal with this - all of us open our arms wide and send love to him and his little family in different ways. It is a stressful time. A time when only the medicos can offer immediate help but a time when the family can be there in spirit.

You all know by now that my daughter has come to live with me, well not for some days now. She is on a mission first to my sister and then onto Matt's family next week. I think she has the easiest job cos she actively helping. All I can do is turn back to my quilting.

I have finished three quilts in the past weeks and have this next project set out to ponder. I issued a 'paint chart' challenge to club members and as you can see my chart is lime green and I have all the makings but not much inspiration yet. 'Something small' I told everyone so something small it shall be - will show it off next month and yes you may well ask, what I am going to do with the feathers. 

Pumpkin Patch

The Pumpkin Patch is shrugging on its autumn glory though I think the ripening oranges and lemons will add more colour than the leaves. The slow start of winter is confuddling all the plants with new growth and rose buds in abundance.

This morning I made a large batch of muesli using produce from last year's autumn garden - dried figs, feijoas and persimmons. How gratifying is that? Except now I have to pick those same crops and dehydrate them all over again. That's what gardening is all about. 

Chopping Block

The Chopping Block is just hankering after ripe persimmons (and they are only days away) so I can make my favourite ice cream - persimmon and passionfruit.

According to Gillian Painter's Home Orchard Cookery book you need two cups of persimmon pulp and blend in one cup sugar and juice of quarter lemon or grapefruit (here's where I go off and add the pulp from 2 or 3 passionfruit instead).
Stir this through a cup of whipped cream and freeze 2-3 hours.

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