Community Quilt 97

21 07 2013

I’m nearly at 100 community quilts… three more to go! Though I’m not sure when I’ll reach that milestone as I know I have a LOT of drop-dead deadline work coming up between now and October.

This quilt was a quickie as it wasn’t very big (about 30 x 36 inches) and I quilted it with an all-over design. I did something a little different in the design — I combined a soft spiral with flames to create a sun-like effect, using a variegated pink and purple thread.

I hadn’t done this design before, but it was simple to do so I’ll probably use it again.

Oh, and this quilt had a pieced back too, so it’s reversible.

(Click on a photo to view it larger)







Threads used:

  • Top: Superior King Tut ‘Egyptian Princess’ (40 wt, cotton, colour #947)
  • Bobbin: Wonderfil Deco-Bob (cream, 80 wt, colour DB 112)



Community Quilt 96

21 07 2013


I was asked to see what I could ‘do’ with this quilt to hide the bits of pink that had run into the beige areas. One suggestion was to quilt it in pink thread. But as there wasn’t a lot of pink in the quilt top, I decided to take a different tack — distract the eye! Have so much else going on that no-one will notice the pink blotches.

First, I stitched straight lines using my Line Tamer ruler, about 1/4″ outside the diamonds, then I filled one of the long beige areas with feathers. I initially thought about doing feathers for all the beige areas, but realised that would be overkill. Instead, I decided to do all sorts of other rounded filler designs, and any feather-like strands went in opposite directions to the one closest to it. The reason I chose rounded fillers was to counteract the harsh straight lines of the diamonds.

In between starting and finishing this quilt, I took a rulers class, and so when it came to the outer borders, I decided to put some of my newly acquired knowledge into practice and did three 2″ layers of clam shells. I still have to figure out how to go around corners or end a row when the measurements are uneven, so I fudged it! Don’t look too closely at the corners as they are inventive 😉

I used the same variegated thread (in pink, beige, tan, and olive) throughout to create a unified effect.

(Click on a photo to view it larger)







Threads used:

  • Top: Superior Rainbows (40 wt, trilobal polyester, colour #806)
  • Bobbin: Wonderfil Deco-Bob (cream, 80 wt, colour DB 112)


Potato, leek and bacon soup

21 07 2013

Yummo! I made potato and leek soup last night — the first time in YEARS. I based my ‘recipe’ on this one from Jamie Oliver:, modifying it of course 😉

Before I forget — and so I have it for future creations — here’s my adaptation:


  • 1 tablespoon olive oil
  • 1 carrot, diced into small cubes
  • 1 stick celery, chopped
  • 1 onion, diced
  • 2 mushrooms
  • 3 leeks, white part washed, quartered, then sliced
  • 3 dried chillis, chopped (optional; you may prefer garlic)
  • 5 rashers of bacon, chopped (optional; in future, I’d use a little less — perhaps 2 or 3 rashers; add an extra rasher and cook it separately until crisp for garnish, if required)
  • 8 small potatoes, washed then diced into small cubes
  • 2 chicken or vegetable stock cubes, crumbled or chopped
  • 1.8 litres boiling water (about 3 to 4 pints)
  • salt (freshly cracked sea salt, if you have it)
  • freshly cracked black pepper
  • 1 small can evaporated milk or cream or sour cream or plain yoghurt or Greek yoghurt (optional)


  1. Heat a soup/stock pot (or any large pot) on the stove top, add the olive oil, then the chopped carrot, celery, mushrooms, chilli, leeks, and bacon. Saute for a few minutes, stirring every minute or so to stop anything sticking to the bottom of the pot and burning.
  2. Put the stock cubes in a heatproof jug and add the boiling water. Stir until the stock cubes are dissolved. Add the stock to the soup pot and stir in.
  3. Add the chopped potatoes and stir in.
  4. Put the lid on the soup pot, bring to the boil, then turn the heat down to a simmer and let simmer for at least 10 minutes, or until all the veges are soft.
  5. Add salt and pepper to taste — a pinch of each to start — and stir through.
  6. I usually let the soup cool a little before putting it (in small quantities at a time) into the blender and giving it a good zap to puree it. Once pureed, stir in the cream (or substitute). Reheat prior to serving, if needed.
  7. Serve in hot bowls with a dollop of cream (or substitute) and fresh crusty bread. Garnish with crisp bacon and/or a green herb like chives or parsley (optional).
  8. Enjoy!

It was a meal all by itself and was absolutely delicious. It doesn’t look particularly appetising in the photo below, but it was FULL of flavour.

You could substitute chicken or ham for bacon, or leave out the meat altogether. Likewise, if you don’t like chilli, cut down the quantity or use garlic (I don’t like garlic, so I used chilli instead)