And then it was winter...

I have to admit - it's later than usual.  That doesn't mean that I'm thrilled about it.  I realized today, on my walk from the parking lot of the hospital to my office, that I really wouldn't miss commuting in to work when I retire.  Yes, I could get used to that 2nd and even 3rd cup of coffee while my hubbie rants at the news.
Little flakes fell out of the sky all day.  There must be a metaphor in that. There's an increasing 'skiff' of the flakie stuff everywhere now and I had to drag the boots out of the closet this morning.  (sigh) Are you tired of my moaning yet?
That's out of my system now.  Thanks for listening.
It does inspire quilting though.  I love spending time in my happy space.
Monday, hubbie came out and sat with me while I worked on a wholecloth quilt.  He picked a logo out of his favorite Jean Jacket (didn't wish to advertise for the company) and asked me if I could digitize a patch for him.  This is what I worked out for him:

He's got a Harley Trike and this will suit him fine.  I'll stitch it up for him tomorrow while I work on the quilt.  (I love multi-tasking) No It's not for sale.  I don't want to step on any corporate toes.
Last weekend I spent time at the Dinosewers Quilting Retreat.  Met some very nice ladies, reconnected with some old friends and met a new Gammill owner.  We compared notes and gave each other some great ideas.  I love networking with my Gammill buddies.
Well, on to bed and dreams of quilting tomorrow.

MORE Zucchini!

As promised to my Facebook friends, I am posting a recipe that will annihilate a good portion of  your Zucchini crop and make your tummy sing!

I found this one on Food.com by Bergy, originally posted in August of 2001.  We like it quite spicy so I added a couple of habaneros and some finely chopped jalapenos.  I also bottled it piping hot in pre-sterilized jars but you could also waterbath process for about 15 minutes.

Ingredients:
10 cups zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped (I included my hot peppers in this lot)
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon black pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
12 ounces tomato paste

1. Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

1. Day two: rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.

1. Bring to a boil and simmer for 15 minutes.

1. Pour into sterilized jars and seal.

1. Water bath jars for 15 minutes if they have not sealed properly.

Yes, it's fragrant and wonderfully flavorful.  As good a salsa as we've made here on the homeplace.  AND my stash of Zucs is vastly depleted!  What's better?  How about no frost until October!!  Now THAT would be nice.

The challenges continue.  One thing I'm finding is that each quilt I do provides learning in aces!  But then, I'm sort of liking that!  This quilt top was purchased on EBay from a lovely lady in Florida.  I really couldn't buy the fabric for what it cost me!  A medallion quilt, it has lots of sashing and applique' to challenge me.  What fun!
I learned all about wonky borders and repairing problems this time and, all told, I don't think it turned out too badly!  I used Hobbs 80/20 for the batting and Glide polyester thread so it quilted like a dream.

Brian likes it so it has a place on our bed for the time being.