Friday, July 25, 2008

Lilies and Son

Thanks to Pam - Berry Ponds Quilts blog - I now know that my lilies are crinum lilies. I have two varieties. The red is evidently c.graminicola graslelie. I also have a white with pink that must be c.macowanii Sabie crinum. Both are African. They were all supposed to be red, so once they multiply, I'll be doing some digging to remove the white/pink and replacing with reds.

"My Son" has posted a couple of times; mostly recently requesting "quarts" of salsa! Ah! Children! What did we do without them? What do we do with them?

Born in 1983. Three weeks early by doctor's counting...Twelve years late by my calendar! Weighed 6 lbs. 11 oz. But he made up for it. He ate everything! I had knees like that too! 2002 came all too soon.

Wednesday, July 23, 2008

Evening Clutch Completed!

I am so excited! I completed the crazy quilt evening bag I intend to use on our cruise. Can you feel the excitement from my fingertips? This is what I started with: And this is the finished project! Front closed: Back: Opened: Inside with pockets and label:
Betcha no one else will have one like it!

Tuesday, July 22, 2008

Fig Preserves

I will be so glad when figs are ready! We are down to only two pints. My son asked for the recipe.


1 gallon figs
2 quarts sugar
juice of 1 lemon

Select ripe but not soft figs. Wash and cut off stems. Place alternate layers of sugar and figs in an enamel or aluminum kettle. Cover (with a dishcloth if you don't have a lid for the kettle). Let stand overnight. Put over medium heat and bring to a boil. Keep a good slow boil. Cook until tender, transparent, and amber colored (about 1 to 1 1/2 hours); stirring frequently to prevent sticking and scorching. Add lemon juice. Cook 10 minutes longer. Fill hot, dry, sterilized jars to 1/2-inch from the top. Close and seal.

We like our figs chewy. Cook longer being extremely careful not to scorch your preserves.

You can't have the above recipe without a good preserve cake recipe!


3 cups flour
1/4 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 cup preserves
1 to 1 1/2 cups nuts, chopped

Sift together flour, cloves, cinnamon, and salt. Cream butter, sugar, eggs, and vanilla. Combine buttermilk and soda. Mix buttermilk mixture into creamed mixture. Add flour mixture mixing well. Add preserves. Blend well. Stir in chopped nuts. Bake in a greased and floured tube or Bundt pan at 325 degrees for 1 hour and 40 minutes.

You can use any variety of preserves that you want; we just happen to like figs.
You can also stir up a powdered sugar glaze to go on top, if desired.
If you don't have buttermilk, stir 1 teaspoon vinegar or lemon juice into a cup of regular milk.

Monday, July 21, 2008

I Am Queen Sherry!

Since I made 10 Roly-Nesters, I am now the Queen of Roly-Nesters. Former Queen Karen from Colorado 'just' made eight. Be sure to check it out. Do you have a need for more than 10 Roly-Nesters?

Sunday, July 20, 2008

I've Been Sewing!

I had a piece of double-sided prequilted fabric (from Wal-Mart), but had to purchase another yard to finish all of this.

The tote is a Tammy Tadd design that I modified to suit my needs.

The aero pac (for passport, ticket, etc.) is a free pattern from Studio Kat designs ( as are the roly-nesters.
When my husband looked on my sewing table at the nested rolys, he looked at me and shook his head as he turned and walked out. I placed a tube of lipstick beside the smallest roly so that you could get an idea as to scale. The zippers are all different because I used a handful of recycled zippers I found in a chest.

I found the wallet pattern on America Sews with Sue Hausmann. Changed the pattern a bit for me.

The little purse with the shoulder strap is similar to Joan Hawley's Sew Sweet Satchel.

I also made a tissue holder and a small makeup bag...both something I just "whipped up."

Now, I'm ready for the cruise. Oh. I have to pack.