I made something!!

I haven't really felt like sewing yesterday but the other night, I had to sew! I had a charm pack and felt it was the best way to 'test the waters' lol.

Pattern is based on this Moda Bake Shop pattern.

I used one charm pack and it made a really long runner. Really, really long lol.

Now to decide how to quilt it!

wordless wednesday

quilt monday

This is another of the grad quilts I did this year. This quilt was completely inspired by a client quilt(posted about here). When I was quilting this quilt, my client came in and I told her she had inspired me. Actually, it was her quilt that got me wanting to do all the grad quilts this year.

Anyway, here it is. 

I absolutely adore the Persimmion fabric line and wow, was it ever hard finding enough fabric to make this happen! 

I absolutely love the quilting pattern on this quilt. I was originally worried it would be too much squares but it works perfectly.

quilted with Contempo

The recipient, his favorite colour is yellow so I focused on more of the yellow and browns in this fabric line. It worked out well since there isn't a lot of this line left anywhere to choose from!

For the binding, I used up all the leftover strips and did one big piece of the background fabric. Love it!

Next year we only have 1 grad in our circle of friends. But 3 weddings. I think I might be busy next year lol.

snack saturday

Chocolate Cream Pie

Crust

• 24 cinnamon grahams (squares)
• 3 tablespoons granulated sugar
• 6 tablespoons very soft butter
• 
  

Filling

• 1/3 cup unsweetened cocoa powder
• 1/4 scant cup cornstarch
• 1 2/3 cup cold water
• 1 (14 ounce) can Eagle Brand sweetened condensed milk
• 3 large egg yolks, beaten
• 2 tablespoons butter at room temperature
• 1 1/2 teaspoons good vanilla extract
• Sweetened Whipped cream for piping or topping (see note for how to make)
• Garnish: Shaved chocolate -- optional

1. To make the crust, grind the graham crackers in a food processor or just crush them with a rolling pin. You should get about 1 2/3 cups crumbs. Pour into a mixing bowl and stir in the sugar. Add the softened butter and mix until mixture comes together when pinched. Press into a 9 inch deep dish glass pie dish. Keep chilled until ready to use. **I cheat and use a premade pie crust**
2. To make the filling, combine the cocoa powder and cornstarch in a large (3 quart) saucepan that is not yet set over heat. Add the water and whisk until smooth. Whisk in the Eagle Brand and egg yolks until smooth. Put the saucepan on the stove and turn heat to medium. Cook, whisking constantly, until mixture thickens (it should take about 5 minutes). When thick and bubbling, continue whisking for another 30 or 40 seconds, then remove from the heat and whisk in the butter. When butter is melted, whisk in vanilla.
3. Set a piece of wax paper over the surface and let cool for about 5 to 8 minutes (you don't want the super hot filling to melt the butter in the crust) before pouring into the pie shell crust. Chill the pie for several hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.

card friday

5 states

10 days, 6467Km(4018miles)
equals

Best roadtrip ever!!

today

Google images

happy canada day!