My Quilt Book

I'm not a quilter, so I never thought I would write a quilting book, but here it is:

I'm so excited about this book because you don't have to know anything about heirloom techniques to make this quilt. You just have to know how change your needle and thread. It's finally in print and starting to ship.

It took a lot of trial and error to digitize all the techniques. After many months of trying, I finally got it right. The quilt on the cover would have taken me about a week to make normally. When I used the embroidery designs, it took a few hours to make the top and another couple of hours to add the backing, binding and quilt it. I stitched in the ditch for the quilting.

This is book number 12 and I'm happy to have it done.

Happy 2015

It's hard to believe the Holidays are over already. All the decorations are down and the house is back to "normal." It looks so bare. I hope your Holiday season was wonderful.I spent much of my holiday time putting on Christmas by Candlelight VIII. We have two dinners of 14 people each time.

Here's the table before anyone sat down (if you look carefully you can see the napkins are folded like little suit jackets):

There were 6 courses. Here's the menu in pictures.

Above is course zero, an amuse bouche. A single bite consisting of celantro, topped with a garlic crouton, stilton cheese infused with a cardomon sead and a bit of celery for crunch.

 The first course, a crepe rolled like an English Christmas cracker hand-rolled & tied Crêpes stuffed with morsels of Shredded Organic Chicken Breast blended with Boursin Cheese, white wine, tarragon & green onions and sauced by the same, then garnished with Pimentos & Chopped Fresh Parsley

The second course was Winter Kale from our garden & Masoor Lentils simmered in light chicken stock with New Orleans spices finished by Home-grown Basil and served with hot, straight from our ovens Home-made Traditional “French” Rolls

Our fish course, the third was a Trio of Roasted Pacific Shrimp lightly dusted with Hungarian Paprika, topped with a Cherry Tomato served with a reduction of Shallots, Red Wine & Tamarind and garnished with Radish Sprouts

 

Course four was a Unique Sorbet made from an intense reduction of puréed Georgia Peaches softened with a dew drop of Kentucky Bourbon and presented in a Chilled Baby Martini Glass.

Before the main course, the table lights are turned off and we dine solely by candlelight. The empty seats above are the couple in the kitchen helping us bus and serve the next course. We have each couple sign up to help during each course. It wouldn't be possible to serve 14 people without help.

The main course was Spécialité de la Maison “Yule Log” a Butterflied Pork Tenderloin rolled with Caramelized Parsnip Slices and layered with pressed Sage & Onion Stuffing presented with
Potatoes Pave accompanied by Pan-Roasted Brussel Sprouts finished with a Dijon Marsala Sauce.

Course 6, Lemon Bliss, Marbled White Chocolate Cups filled with Zesty Lemon Mousse softened with a touch of Freshly-whipped Cream decorated with Fresh Raspberries and Chocolate Mint Leaves from our garden

 The year ahead bring with it lots of promise - I wish you all a happy one!