I've been busy working on my two baby quilts, both babies will be arriving any time now. The three new books are by Bonnie K. Hunter and they are all on scrap quilting. They are like a modern day version of the way my grandmother used to quilt, especially the book Scraps & Shirttails: Reuse, Re-purpose, Recycle! The Art of "Quilting Green". She made all of her grandchildren quilts and it was so much fun to look at them and find bit and pieces of dresses, or blouses I wore or shirts from my brothers.
(Don't know why this picture posted sideways, haven't figured out how to fix it!)
Cutting and sorting pieces for scrap quilts will be another project for this winter, as if I didn't have
enough projects already!
I've been away from the computer for awhile. I went to Kansas to visit my Mom and my youngest brother. While there my brother made this Bell and Bean Salsa, a recipe he received from my sister.
It was so good I thought now that I'm home and peppers are in abundance I would make some.
Bell and Bean Salsa
3 sweet bell peppers (red, yellow & orange), diced small
½ cup onion (red) diced small
1 cup celery, diced small
2 Tablespoons canned jalapeno pepper, diced
1 4 oz. jar diced pimento (didn’t use)
1 can black-eyed peas
1 can black beans
1 can shoepeg corn
Heat together ½ cup oil, ½ cup cider vinegar, 1 cup sugar or Splenda, salt and pepper.
Cool – pour over veggies, let sit up to 24 hours, drain.