About one year ago I discovered the many joys of the quilt blog universe. I just want to thank all of you fellow bloggers for your inspiration and ideas you share on your blogs and for your comments on mine. I didn't even know blogs existed when I was googling images for a scrap quilt I was making for my sister and typed in "sister's choice quilt." Up popped Nicole's "Sisters Choice" blog. Whoa! I spent hours linking to blog after blog after blog. I couldn't wait to join this online quilt community and began my own blog. For awhile, I was happily talking to myself and then Kathie kindly mentioned me on her wonderful "Inspired by Antique Quilts" and I made new friends! Again, thank you Kathie and thanks all of you who've taken the time to leave a comment. The work in progress above is another inspiration I got from Kathie and I would welcome your comments to help me decide on the border. I've mentioned before how much I like pink and brown so I thought I would try this combo. I think it might just be too much of a good thing.
These squares all came from the tiny leftover scraps saved from the pieces for these star blocks. I had over 100 light and dark 1-1/4" squares so it took no time to put the center together.
I think I like the blue print fabric for the border on this quilt a little better than the brown and pink print. Should I go with a solid border?
Or...should I add these four patches in the corners?
I also put together a small Christmas top using the same Lori Smith pattern that Temecula Quilt Company is using for their little quilt a month program.
I finished the other top and am ready to enjoy some tea and scones. This is an easy and tasty recipe.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter, cut up
1 cup raisins
2 tablespoons sugar
Yolk of 1 large egg
3/4 cup buttermilk
White of 1 large egg
Additional sugar for sprinkling
Heat oven to 375 degrees Fahrenheit. Put flour, baking, powder, baking soda, nutmeg, and salt into large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to buttermilk in a measuring cup and whish with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6-inch circle. Cut into 6 wedges, but do not separate wedges.
In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar. With a spatula, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges are each touching. (This will keep the raisins from burning.)
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel.