Catbird has a point of view that I ascribe to. Telling it in story form is excellent. Here it is:
Long ago in the time of gods and goddesses, there was a mountain nymph named Echo. She lived on Mount Cithaeron with other nymphs. One of their frequent visitors was Zeus, who … ahem … enjoyed the company of the beautiful sprites. Zeus’s wife, Hera, was a jealous type, and she followed Zeus to the […]
Always check the sizes of fabric, always! Even when a the charity coordinator says it is all measured and ready. Even when the first three quilt tops and backs you did were correctly sized for longarming. Always check! Grrrrr!
My niece and I decided to do a project. She wanted to make a Wallet that would hold her phone. So we decided to just wing it. We needed pockets on the inside to hold money and IDs. And we wanted it large enough to hold her smart phone.
This is what we came up with pockets on the inside…
Swiveling wrist straps…
And our finished product…
I am often very messy in my creative process. Overtime, I found I am most creative when I just go with the flow. I can’t create or get new ideas without some mess and clutter. But there comes a time in each project when my mess is too much and I am not able to proceed. This always happens when it is time to do what I call the finishing processes, the freemotion quilting, the binding, the mounting or putting on of a hanging sleeve. When I get “stuck” I have to pick up my work area.
A scientist just “figured me out ” ! Her paper explains both of my behaviors. She established that “disorderly environments seem to inspire breaking free of tradition, which can produce fresh insights,” and that explains the first half when I am being creative.
Her second conclusion that “Orderly environments, in contrast, encourage convention and playing it safe, ” makes sense too. When I get to the conventional part of my process, making it actually into a quilt, I need some order in my environment.
So I celebrate my mess! It is what makes my work mine. And I celebrate my order, It is what helps others to understand my work.
Read about Kathleen Vohs’ Study here.
Boy, do they use a LOT of needles!
I suppose it is all the laundery detergent left in the fibers and the thick ink from screen-printing that is on them.
I use a thread net on the spool of thread when I see the thread coming off the spool in jerks or big spasms. I always use one on monopoly and metallic thread spools.
Two things happen when a thread net is used.
1. A teeny bit of top tension is added. So I may have to back off the top tension a smidge. On my Innova ling arm that is about a quarter turn of the top tension knob.
2. The thread comes off the spool more smoothly so the thread does not drape and get caught on a screw, get wrapped under the spool, come out of a hook or eye, or get caught on a fitting.
I love fall. I love cold crispy weather. And, I love pumpkin. But I’m not too crazy about sweet pumpkin dishes or even about sweet “sweet” potato dishes either. So I decided to make a savory pumpkin recipe. A couple of nights ago, my family pitched in together to make chili on a cold frosty Nebraska night. Tonight it is a cold chilly Texas night and chili seemed to be on order too. But we had no beef… What to do? Invent! Hubby had two servings (unusual for him) and said, “you have to remember how to make this, it’s good.” So, here it is.
- 1 tablespoon extra virgin olive oil
- 2 good-sized leeks including the green tops (leeks are not scallions, and are not green onions) or 1 medium onion, finely chopped
- 2 stalks celery, diced including the leaves
- 2 carrots, diced (or 1 snack pack )
- 3 cloves garlic, pressed or minced
- 1 (32 oz.) carton reduced sodium chicken broth
- 1 (15 oz.) can pumpkin purée (NOT pumpkin pie filling, needs to be 100% pure pumpkin without any flavorings)
- 1 (15 oz.) can black beans
- ½ cup frozen or sm can of corn kernels (mexicorn works great too)
- 1 cup nonfat plain Greek yogurt (I used 2% Fage Greek Yogurt)
- 2 teaspoons – 2 tablespoon ground cumin* (I LOVE comino and use a lot)
- 1 tablespoon pinto bean seasoning (Fiesta)
- 1-2 tbsp chili powder (Gebhardt’s)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon Cider Vinegar
- 3 cups cooked shredded chicken breast
- 1 teaspoon or more of red cayenne pepper (start with less and add to taste)
Optional garnish finely chopped fresh cilantro, greek yogurt, diced avocado, shredded cheddar cheese and tortilla chips
Heat olive oil in deep soup pan, add leeks, celery , garlic. Sweat out the leeks and celery until they are just starting to caramelize, then add the carrots. Sauté till carrots are tender, add the black beans, corn, pumpkin, mix up. Add the spices, and cider vinegar mix up. Add some broth until it is like runny pudding in consistency ( it will not use all the broth). Add the yogurt. Now add the corn and chicken. heat and stir. If it gets to thick, add more broth. Keep stirring every once in a while until the chicken is hot. Add more broth if you need to. You will probably not use all the broth.
I prefer to make this very thick so it is like a chili. You can easily turn it into a tortilla type soup and stretch the recipe for more people if you add more broth. if you do that, you will need to adjust the seasoning by probably adding more.
My family loves comino and chili and spicy foods, so after the flavor was good, I added MORE. Use the smaller amounts first, until you know what your personal taste is like. And, you can tone down the spiciness by adding more yogurt if you need to.
I served the Chicken Pumpkin Chili with a dob of greek yogurt, grated cheese, and sprinkling of chopped cilantro.
*I ground my own comino seed in a small mortar and pestle. I also used leeks. I find leeks sweeter and smoother tasting than regular onions, and prefer to use them whenever I can find them.