2010 September — Patchwork Times by Judy Laquidara

Note to Self – Step 3

September 28, 2010 · by JudyL

Time to make the blocks that create the corner design. Here’s the whole quilt for reference.

Here’s the block for today. It looks like there are so many steps but there aren’t. The way the instructions are written, you won’t have to piece your black strips into a bunch of squares. Just follow the steps and it’s really easy.

Try to use different color families for each block. Make 4 blocks with dark black and 4 blocks with lighter black. For the instructions, I’ll just say “black”.

Each block needs:

Dark Color:

1 – 2-1/2″ x 10-1/2″ rectangle
2 – 2-1/2″ x 4-1/2″ rectangles
1 – 2-1/2″ x 6-1/2″ rectangle
4 – 2-1/2″ squares

Light Color:

4 – 2-1/2″ squares

Black:

1 – 2-1/2″ x 4-1/2″ rectangle
1 – 2-1/2″ x 6-1/2″ rectangle

Sew together as follows:

1. Sew a 2-1/2″ light colored square to a 2-1/2″ dark colored square. Sew a dark colored 2-1/2″ x 4-1/2″ rectangle to the bottom. Sew a 2-1/2″ x 4-1/2″ black rectangle to the right side.

2. Sew the black 2-1/2″ x 6-1/2″ black rectangle to the top.

3. Sew colored 2-1/2″ squares together as shown.

4. Sew the dark/light/dark strip to the top of the unit from Step 2.

5. Sew a 2-1/2″ x 6-1/2″ dark colored rectangle to the right side of the light/dark/light strip.

6. Sew the Step 5 unit to the Step 3 unit.

7. Add the colored 2-1/2″ x 10-1/2″ rectangle to the top to complete the block.

Also, for this week, make some of your sashing strips.

From background fabric, cut 24 – 2-1/2″ x 4-1/2″ rectangles.
From dark black, cut 8 – 2-1/2″ squares
From lighter black, cut 4 – 2-1/2″ squares.

Sew a background 2-1/2″ x 4-1/2″ rectangle to opposite sides of a black 2-1/2″ square. Press the seam allowances towards the background fabric!

Make 8 with dark black:

Make 4 with lighter black:

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Sweet Potato Yeast Bread

September 26, 2010 · by JudyL

Since we bought two bushels of sweet potatoes, even though they will last a long time, I’m using them and we’re enjoying sweet potatoes almost every day. This week we’ve had sweet potato biscuits, sweet potato pie, baked sweet potatoes, and today, sweet potato bread.

There are all kinds of recipes for sweet potato bread, some of which is a bit like a dessert bread . . along the lines of banana nut bread. We love sweet potato loaf bread for making sandwiches and toast.

As usual, I had to slice off the end while it was hot to make sure it was safe and tasty for my family to eat.

Yep, it is good!

Sweet Potato Bread:

2 packages active dry yeast (regular, not rapid rise – 5 teaspoons if you’re using bulk yeast)
2 cups warm water
1-1/4 cup cooked and mashed sweet potatoes (with no butter or seasonings added — just 100% mashed sweet potatoes). This was 1 large potato or 2 smaller potatoes
1/2 cup butter, melted
1/2 cup honey 0r molasses
1 egg
2 teaspoons salt
3-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add the sweet potatoes, butter, honey or molasses, egg, salt and whole wheat flour. Stir until completely smooth. Stir and work in enough all-purpose flour to form a soft dough. If your dough is too wet, add a bit more all purpose flour but don’t let it get too dry!

Turn onto a floured surface; knead until smooth and elastic, about 8 – 10 minutes. With the whole wheat flour, it make take more kneading than bread made from 100% white flour. Place in a greased bowl and turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and knead for a few minutes. Divide dough into either two or three pieces. The dough will weigh about 4-1/2 pounds which is enough for 3 average loaves or 2 very large loaves. Work out any air bubbles and shape into loaves. Place in loaf pans. Cover and let rise until doubled.

Bake at 350° for 30-35 minutes or until golden brown.

· Filed Under: Cooking · 8 Comments

Duck Boat

September 25, 2010 · by JudyL

Even though the duck boat had been launched into the lake at the park, this morning was the first time she was taken out to the conservation area for a real duck hunt.

Yesterday Chad brought home more grass, including cat tails!

This morning, way before anyone else around here got up, Chad was off to get his spot for hunting. He got his limit in teal and by the time Vince and I got home from the flea market (where we went to look for a sewing machine cabinet that Vince could work on to make fit my new machine), Chad already had the ducks cleaned!

Notice the purple Crocs. He did NOT wear those hunting but they’re Vince’s shoes. Of course Vince noticed . . why are you wearing my shoes?

All the grass and cat tails and that flapping plastic duck and Chad’s waders and whatever else was in the boat . . all goes back in til the next hunting trip.

Chad is upstairs right this minute cooking his ducks. He makes a curry sauce and serves them with lots of veggies. Pretty good . . even for someone like me who isn’t crazy about duck!

· Filed Under: Family · 3 Comments

Two Crockpot Recipes

September 24, 2010 · by JudyL

I’m not a huge fan of the crockpot but here are two recipes I’ve tried recently that were delicious! Sorry for no photos . . things move too quickly around here sometimes for me to get photos.

Jen’s Chicken was shared by a friend from OK. Thanks Connie!

Jen’s Chicken:

4 – 6 boneless skinless chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 package Ranch dressing mix

Pound the chicken breasts so they’re thin. Place them in the bottom of the crockpot. Cut the cream cheese up into chunks and toss in on top of the chicken. Sprinkle the Ranch dressing mix over the chicken. Spoon the soup over the mixture (no additional liquid needs to be added).

Cook on high for 4 hours or on low for 6 – 7 hours. Once it’s done, remove the chicken, whisk the sauce and then pour over the chicken and serve over noodles.

The other recipe was shared on another online group but I made a few changes to it.

Pesto Pork (but it would work well with chicken too):

Pork Loin or Roast – however much you want
1 or 2 cans tomatoes
Pesto
1 jalapeno, sliced, if desired

Dump the tomatoes, liquid and all in the bottom of the crockpot. I used 2 quarts of home canned tomatoes. Place the pork in the crockpot, fat side up if there’s fat on your piece. Season to taste. Add the sliced jalapeno to the liquid. Top the meat with the pesto. Cook on low for 7 – 8 hours.

Once it’s done, remove some of the liquid, including tomatoes and peppers. Using a stick blender, blend everything. Pour into a pot and heat. In a small bowl, add about 1 tablespoon of flour to 1/2 c. cold water. Stir til all lumps are gone. Whisk into the heating liquid to thicken. Add additional pesto to the sauce.

Pour the sauce over sliced meat, serve over noodles with Parmesan Cheese.