Leap Day 2016

Happy Leap Day 2016 Everyone!

There haven't been many of these in my life time and I stopped a little longer this morning and did some light reading ... learned alittle and that's always good even at my age.

In an article written by Brian Handwerk for National Geographic, he talked about the history and the future of our leap day.  I spent some time thinking about the fact that some day our children, 3,000 years from now, will have to decide how to tweak the calendar like they did some many years ago. Will my quilts still exist 3,000 years from now?  Doubtful. The quilts made by my great-grandmother, all very utilitarian in their design, are so very different to how my quilts are used today.  What will it be like in 100 years, not to think of what it will be like in 3,000!  I just hope these quilts I make, filled with all the love in my heart, are treasured in the future.

On another note, I have a sheepish admission.  Craftsy was having a Leap Day sale ... I knew one of those wonderful online window shopping moments with my morning coffee would eventually get me.

But oh its so pretty!!

Jinny Beyer has always been a favorite designer of mine.  I saw this pattern awhile ago and I just couldn't justify buying it at the time.  But this sale brought it closer and it was a kit.  I was able to buy the kit and the backing for 1/3 of what all of it would have cost.

Jinny Beyer Aurora Borealis
 

Very much like the Aurora Borealis (Northern Lights)

and something I hope to see one day.

 

 

Toodles,

Quilty Gal

Sqaures in a Yard

Happy Friday!

I'm needing to know how much yardage is required for any number of block sizes.  Here is a dandy list of the most common square block sizes. They have a corresponding number under the yardage to see how many blocks you can get from whatever size cut.

The numbers have some buffers in them but it will give you a good basis.

Toodles!

QuiltyGal

Wild and Goosey

Oh be still my heart ... Wild and Goosey, you were meant for me!

I saw this on Bonnie's Quiltville blog back in 2013 and its still with me.  As my collection of scraps grow, I'm getting ready to start this wonderful wild trip.

 

I first saw this on Bonnie's Addicted to Scraps in the Quiltmaker May/June 2013 edition.  Here is the pattern joined together with sashing and corner stones.

 

 

 

Fast forward to 2015 and Bonnie's blog and I saw Edda's version ... magnificent!

 



 

So here is my place keeper for my very own Wild and Goosey!

 

 

Toodles,

 

QuiltyGal

 



 



Whooville

How much can I share when its going to be a gift?

Once this is given, I'll share the link and a bigger picture!

I'm really excited about this one ... the person I'm making this for as always had an affinity for owls. "Whoo" you say?   Can't for the moment or they might recognize themselves!

I'll be learning more about fusible applique, perfecting my Flying Geese making and definitely playing with colors!

For the fusible applique learning, I checked out Crafty Gemini's You Tube:

 



For my Flying Geese, I went to my favorite teacher, Bonnie Hunter, over at Quiltville

She uses the Easy Angle Ruler and Companion Angle Ruler method.

The other methods offered are Flip and Stitch and the No Waste Method.

For the No Waste Method, here is a video from Quiltmaker:

Now, off to catch up on the other "gifts" in the making that I cannot share here, but hopefully will in the future.

Toodles!

QuiltyGal

Seared Rib Eye Steak with Tomato-Caper Relish

Seared Rib Eye Steak with Tomato-Caper Relish

A colorful mix of orange and  yellow tomatoes looks great with the seared steaks.  The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

 

 

Yield: Makes 6 servings

Active Time: 1 hour

Total Time: 1 hour and 10 minutes

 

INGREDIENTS

 

• 2 1/4 teaspoons coarse kosher salt, divided
• 1 garlic clove, chopped
• 3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
• 6 tablespoons coarsely chopped pimiento-stuffed olives
• 6 tablespoons chopped fresh cilantro
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons drained capers
• 1 1/2 tablespoons fresh lime juice
• 2 1/4 teaspoons finely chopped pickled jalapeño chiles
• 3/4 teaspoon dried oregano, crumbled
• 3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
• 2 1/4 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

 

PREPARATION

1. Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
1. Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
2. Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.
3. For my Valentine's Dinner, I only cooked one steak and shared with my sweetheart. I added twice baked potatoes and a Caesar salad to round it out ... one word ... YUM!

 



Grilled Asparagus with Caper Vinaigrette

Grilled Asparagus with Caper Vinaigrette

Courtesy of Cooking Light

This one was shared at a family gathering. I've made it many times and every time its come together easily.

We choose to broil this, rather than grill.  We also did not garnish it with basil and we made double (even triple) vinaigrette for extra yum factor.

1 1/2 pounds asparagus spears, trimmed 

3 tablespoons extra-virgin olive oil, divided 

1/2 teaspoon kosher salt, divided

Cooking spray 

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard 

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

2 teaspoons capers, coarsely chopped

1/4 cup small basil leaves

 

1. Preheat grill to medium-high heat.

2. Place asparagus in a shallow dish. Add 1 tablespoon oil and 1/4 teaspoon salt, tossing well to coat. Place asparagus on grill rack coated with cooking spray; grill 4 minutes or until crisp-tender, turning after 2 minutes.

3. Combine remaining 1/4 teaspoon salt, vinegar, and next 3 ingredients (through garlic); stir with a whisk. Slowly pour remaining 2 tablespoons oil into vinegar mixture, stirring constantly with a whisk. Stir in capers. Arrange asparagus on a serving platter; drizzle with vinaigrette, and sprinkle with basil.