Start Anew?

Is it time to begin another UFO? I have finished 12, count them, 12 wall hangings that will attach to the wall piece. Twelve hangings that will mark each month of the year--feeling good to have that project off the table. So, since this one is out of the way, is it time to begin another project? One that will take some time or one that will be a quickie? At the present time, the majority vote of one is quick and easy! But, just waiting in the wings are a couple of long term projects that are carry along--you know, those that you pick up when you have to dash out the door and wait....One of the favorite ones to take along is the silk spinning bag. This small tote was a gift; perfect to hold two drop spindles and hand dyed silk roving.
And the other project has to be knitting. Here is the latest to be carried along--a charity hat (using stash yarns no less) for Knits for Needs The pattern is from the collection of Woolly Worm Head Don't you just love that name?!! She has some wonderful hat patterns. Another one of hers is featured in Knit on the Net latest issue. It is called 'Molly'. Are you a member of Ravelry ? Then join Wooly Worm Head group. Each month a different and unique hat is featured. You can also join the Knits for Needs group on Ravelry.

CHILI Season

What would September be without Chilies? Hatch chilies no less. Of course, September brings cooler weather, wonderful fall colors, changing leaves and shorter days. But, when September rolls around, in our book it's time to head out to gather those Hatch green chilies from New Mexico. We visit our favorite roasting spot--Nick's Garden. We remember the first time we visited Nick's several years ago when roasting chilies were just coming in and it wasn't popular to feast on these sensations. There was just a small setup with a few bushels of chilies and one lady was serving up some green chili stew as a sample of what could done with the chilies. To this day, that is the best chili recipe!
New Mexico Green Chili
4 Cups water
3 cups roasted & peeled chopped green chilies
1 14.5 oz can crushed tomatoes with juice
1 clove fresh minced garlic
1 Tbls bacon drippings or lard (that certainly adds to the flavor!)
2 Tbls flour
Salt to taste
We add cooked pork but you could also use beef, turkey or chicken
In dutch oven, heat bacon drippings until hot. Add flour until it looks like pasty (in the south, we call it a roux) Brown flour until dark brown, if you don't brown enough, chili will look chalky. Add water, wisking until all lumps are gone. Add tomatoes with juice, chilies, garlic and salt. At this point, chili may still be too thick; add a little more water; not too much. Simmer for 10 minutes with meat. TA DA! Delicious! Serve with cornbread.
In the many years since our first visit to Nick's for our chilies, we have learned there is a right way and a wrong way to clean those roasted specialities. We tried cleaning in the kitchen over running water; but, after tears and running noses from the strong chili smell, we moved outdoors to the deck. Now, we are 'pros'! We bag them in freezer bags and store in freezer for future consumption.
Here's another couple recipes that we like using roasted green chilies.
Green Chili Quesadillas
Large homemade flour tortillas laid out on hot grill, sprinkle shredded cheeses (Mexican white & cheddar mixed) over tortillas, spoon over chopped green chilies, fold over half tortilla, grill till cheese is melted, slice into eating pieces and serve--yum, yum!
Stuffed Green Chilies
Take whole green chilies and stuff with goat cheese (our favorite) and place on grill (we use non stick foil). Heat till cheese is melted. You can also use cream cheese. If grill is not handy, layer split chilies in casserole and spread cheese over top--bake 350 degree oven until cheese is bubbly.
And of course, there is the
Green Chili Sauce that can be served over anything and everything! And if you have ever eaten in New Mexico, that's actually what they do--
Ingredients:
2 lbs red or green chilies, roasted and skin removed
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups water
Preparation:
Blend chilies in food processor until chunky. Add in remaining ingredients and process until smooth.
Use immediately or freeze for later use.

Walk Down Main Street

Are you of the age to remember those days of Main Street? The time when you could walk from one store to the next without crossing the street? And these weren't'chain' stores either but Mom & Pop stores that sold everything from china to undies. Those days have come and gone. Today's stores mostly represent the big box stores or chain type shopping experience. We have grown into this society but part of the Main Street is coming back--the open air 'malls' instead of enclosed. We take our morning walk along our Main Street at Town Center--isn't there one popping up in your neighborhood? It's a pleasant walk and since we go early there is no traffic or shoppers to worry with. There is the Main Street Plaza where fountains shoot into the air encouraging young folks, on warm days, to frolic. On chosen evenings there are sponsored band concerts where families gather to enjoy the music and companionship of neighbors. And on certain days of the week an organized farmers' market will have booths around the outside. The streets are lined with overflowing flower baskets
Other water structures and bronze statues dot the main street as well.
We walk, talk, window shop to see the latest fashions, enjoy the piped in music that floats from the outdoor speakers--all this and not one cent is spent. No, it's not the Main Street I remember from my childhood but it is accepted as the Main Street of Now.

THE Bag!

BAGS! and More bags are very popular this season so why not make one or two or three. The perfect fabric was found at the Quilt fair for brown haired kid who wanted a new school bag. She had an old one that had outlived its usefulness. The fabric in the old bag was great fabric too--just right for a school teacher to carry her supplies to and from. The 'new' fabric is bright and displays school related objects just like the old one. Getting down to making the bag--that was the major problem; just seemed too many other things got in the way or maybe it was just the thought of replacing the old bag. That old bag was SO perfect! But, a new bag was needed. The pattern was supplied by friend Judy. She had made several bags from this pattern and it was quite straight forward--easy peazy. What is the sewers saying "measure twice, cut once"? There was plenty of fabric to accomplish this pattern, cut front & back, some pockets as well. Then the wrong interfacing was used on the pockets--bummer--need to cut more fabric. Oh, look, there is that nice piece just lying around! Sew up another couple of pockets using that 'spare' piece of fabric. When the lining was finished and it was time to sandwich with the front--where is that front piece any way? Drats! I cut it for the spare pockets!!! How stupid!! Where was my brain? Put the bag aside, hang one's head in shame, kick myself a thousand times and put off the completion for another day. Later in the week there were errands to run and a stop in the quilt shop was on the agenda--needed to replace that front for the bag--only, this shop didn't have anything remotely like the original--think fast--what to do? The quilt shop gal offered her opinion, "why not stripe it with a compliment fabric?" Good suggestion, but there wasn't enough of the front fabric left to make the complete bag so a substitute fabric was found that would work--not quite what was thought of first but it would work. Here is the striped front side. and the other side with the pencil 'perfect' fabric! and the inside with the 'perfect twice made' pockets!
Now, I'm on the outlook for another piece of 'perfect' fabric to try my hand at another bag for brown haired kid and this time I'll make sure to have my brain fully engaged!!!

Good-bye to Colorado August

As the last day of August rolls out the door, we bid a fond farewell. There are good times in Colorado during August--some warm days with little rain. The produce is plentiful and delicious--peaches from the western slopes to corn from the plains; not to mention the Rocky Ford cantaloupes that are considered the best in the West!
Another good thing about August is the end of year sale at Celestial Seasons in Boulder. We stock up! Boxes of teas are discounted to bargain prices plus inside the shop you can find bins with marked down teas (those that have gone thru the wrapping equipment wrong). It's a fun day to scoop up your favorite tea for future drinking.

Good-bye August! Hello September--and the beginning of fall.

One Year, Eight Months and 16 Days!

A countdown to completion of BOM (block of month) that took almost two years to finish--well, technically, it isn't finished until the binding is sewn on and stitched in place. But, we'll call this one complete!

Earlier blog had shown only the center block that needed applique; here is the rest of the quilt that needed applique. Not one to be precise or exact, you will notice that the outside of the applique is not uniform--hurrah! It's difficult to get that uniqueness.
Now, we'll move onto another project that needs to be finished, complete, done, over with, concluded, polished off, brought to an end, terminated--well, maybe that word is not appropriate for UFO!

MEAD!

Meet Jessica--she's the greeter at
And what is MEAD you inquire. Jessica can give you the lowdown on mead as she is also the tour guide. Mead is an alcoholic beverage, made from honey and water via fermentation with yeast. Its alcoholic content may range from that of a mild ale to that of a strong wine. It may be still, carbonated, or sparkling. It may be dry, semi-sweet, or sweet. Mead is often referred to as "honey wine."
Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. It may be produced by fermentation of honey with grain mash; mead may also, like beer, be flavored with hops to produce a bitter, beer-like flavor. Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture." The earliest archaeological evidence for the production of mead dates to around 7000 BC.
How many Medival books have you read that refer to Mead as the drink of the house? Well, now you know--and mead is gaining in popularity. Meaderies are popping up all over the country--mostly small productions but non the less available to drink.
Come on over, we have a bottle chilling!