Thursday, August 21, 2014

Sea Glass

I have a basket on my sewing table, filled with fabrics and patterns - projects all sorted and ready to for me to begin stitching.  There are more than enough 'to do'  projects to keep me busy.

But, flipping through a new quilting magazine last weekend, I saw that pillow up there on the left.  Its name is Sea Glass.  Those lovely colors of Kona Cotton were purchased, washed/dried and pressed - I"m ready to stitch (this weekend I hope).

My sincere apologizes to all those other projects, waiting in my basket.  They just will have to wait a little longer.  Sea Glass is calling my name.

Friday, August 15, 2014

Snapshot: Cousins

Cousins at the Lake House - swimming off the dock  

Inspired by

Wednesday, August 13, 2014

Words on Wednesday: Summer

“One benefit of Summer was that each day we had more light to read by.”
― Jeannette WallsThe Glass Castle

As far as I'm concerned, one of the few good things about summer! 

Tuesday, August 12, 2014

Leftovers of the best kind . . . .

Apricot Bars, made for my Guild meeting last night.  I think my sister quilters liked them. There were only a few to take home at the end of the meeting.  The leftovers went well with my morning coffee - not quite Dean & Deluca pastry - but, pretty close as far as I'm concerned. 

Apricot Bars

3/4 cup butter (room temp)
1 cup granulated sugar
1 egg
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking powder
Dash of salt
1 1/3 cups shredded coconut
1/2 to 3/4 cup chopped nuts 
1 (12 oz) jar of apricot preserves

Mix flour, baking powder and salt in a bowl,set aside.  Cream butter and sugar together, add egg and vanilla, mix well.  Gradually add flour mixture to butter mixture to make soft dough; stir in coconut and nuts.  Press 2/3 of dough into a 9x13 inch lightly greased baking pan, using buttered hands to cover bottom of pan. Spread dough with apricot preserves to within 1/2 inch of edges.  Crumble remaining dough over preserves and bake at 350 degrees for 30-35 minutes or until top is light golden brown.  Cool in pan and cut into small squares.  Yield:  36 bars. 
Note:  if you don't care for apricot preserves try strawberry or peach