When you want to put off working on a project you should always start a new one correct? So last week I started on a new Thanksgiving themed table runner. Never mind that Thanksgiving was the next day ;)

And of course I ended putting this off to start something else.

At least one of them is almost finished!

quilt monday

We celebrated a wedding this past Saturday for two of my favourite people. When they announced their engagement, I knew I had to make them a quilt. A scrappy trip quilt.

The quilt is entirely made from scraps(now I can get the lid back on my scrap bin lol) except for the red chain that flows through the quilt. It gives the quilt an Irish Chain look which I find fun.

The scrappy trips I have previously done I quilted with a meander; this one I did a pattern; Bright and Breezy.

Still my favourite block.

I really must make one of these for myself!

snack saturday

Breakfast Sandwich

12 frozen tater tots
 ½ pound chorizo sausage
 1 cup freshly grated colby jack cheese
2 tablespoons butter, room temperature
 4 slices of bread

Bake frozen tater tots according to the instructions on the package. Once done, smash tater tots with the back of a wooden spoon. Let cool.

 In the meantime, brown chorizo in a small skillet and break it apart into pieces with a wooden spoon or spatula. Drain and put in bowl, set aside.

 To assemble sandwich, butter one side of each bread. Place butter side down on the cutting board and sprinkle ½ cup of shredded cheese in an even layer on top of bread. Place 6 smashed tater tots on top of the cheese in 2 rows then sprinkle half the chorizo sausage on top. Place the other slice of bread, with the butter side facing up, on top of the chorizo layer. Gently press down.

 Heat skillet to medium heat and place sandwich in the skillet. Cook until cheese is melted and both sides are browned, about 5­7 minutes total. Repeat with the other sandwich.

back on scheduele

It feels like we have finally adjusted to the fall routine and I have found some sewing time. Even better, Jim and some of the boys were away for the weekend and I got to sew to my hearts content.

First up was finishing my third scrappy trip quilt.

I absolutely love the red chain that goes through it.

Next up, a new fall quilt. I had this finished in about 2.5 hours; love speedy patterns!

The fabric is Perfectly Seasoned by Sandy Gervais.

Can you guess what I plan on doing this weekend? lol

quilt monday

I don't even remember when I started this quilt. It was a class and I wasn't happy with it. The class description had said that the quilt was a 70inch square when in reality, it was a queen size quilt. Absolutely useless to me. And the store ran out of some of the fabrics for my kit; it was a disaster.

As a result, the quilt sat as a ufo. And sat. And sat. I had a client bring in a quilt from the same class; I loved how she had put hers together so I knew I had to get mine finished.

What I did differently was no sashing between the blocks. It makes the quilt smaller which makes it more useful in my opinion.

Because the store ran out of fabric, I didn't have enough for a border so I pieced together all the extra bits from the centers and made the border, and binding!!, from that.

With no sashing in the quilt, the intersections of the melons were huge lumps. And there was no way I was going to custom quilt this so I went with a meander and a grey/blue thread.

I love the quilt now. It's become our picnic/beach blanket. Now we just need summer to hang on a little longer so we can enjoy this quilt longer.

snack saturday

Pumpkin Cupcakes

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 2/3 cup (133g) packed dark brown sugar2
  • 2 large eggs
  • 1 cup (227g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 1/3 cup (80ml) milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14 cupcakes, so you will have a couple cupcakes to bake in a 2nd batch.
  2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
  3. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
  4. Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.

quilt shows

Every 2 years, our local day quilt hosts a quilt show. At the show in 2013, a quilt I quilted won first place(you can read about it here). Earlier this year, Nadine brought me a quilt she was entering in the show. She said she wanted to win this year and wanted me to quilt it. Challenge accepted.

For some reason I ended up not getting a full picture of the quilt, sorry!

We kept the quilting simple. I wanted the piecing to be the real feature of the quilt. I did a water stitch in all the background; it is really easier on the eyes than a stipple I find.

In the dark green outer border I did a simple piano key to just hold it down. All the yellow got a ribbon stitch.

There was some fullness in the center so I water stitched all the lighter purple sections. All the green leaves and flowers I wanted to leave so they would pop after quilting.

All the dark purple print I ditched. That was fun lol. The quilt measures 104inches square and took me just over 6 days to quilt.

Now Nadine has a lot of binding to do before the quilt show on the 23rd. Good luck Nadine!

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