After Thanksgiving company left, I had a chance to sit and sew for the new mystery quilt
En Provence. I was a really good girl and only disappeared from the family a few moments to check how my sewing machine was doing.
I found these strip candidates already in my 2 inch strip bin.
Not much there I wanted to use. I think they are too dark - Probably why they are still in the bin. I started cutting...
I cut off different lengths and sewed them together, working on variety. I was afraid it would be boring sewing neutrals together, but it was great fun, making sure no two 4 patches were the same.
My favorite were the blocks of and old sugar sack that I had been saving for a special quilt.
I don't have any trouble twisting seams on this size square, but I do as the size gets bigger.
I have 65 completed, only 156 to go.
We added a new dish to our traditional Thanksgiving menu
Corn Casserole
- 1 (15 1/4 oz) can whole kernel corn, drained
- 1 (14 3/4 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream
- 4 Tablespoons butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
Mix
together the corn, Jiffy, sour cream and butter in a large bowl. Stir
in the cheese. Pour into the prepared pan. Bake for 55 minutes, or
until golden brown and set. Let stand 5 minutes before serving.
Note:
You can bake for a shorter time in a 9x13, but the texture will be
different than baking in the 9x9 or 2 quart casserole. The 9x13 will be
thin slices where the 2 quart casserole produces more of a corn
pudding. Either way is delicious.
I doubled it, but will only do the 9x9 next time with all the other "stuff" we had to eat.
I am linking to:
Making Monday
Moving it Forward Monday
Main Crush Monday