On the 2nd Day of Autumn

And another fine day it is!

On the 2^nd Day of Autumn My true love gave to me..

Two Candy corn

And an acorn from an old Oak tree.     Don't you just love this song?!

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Autumn Quotes

“Autumn...the year's last, loveliest smile."

[Indian Summer]” 
― William Cullen Bryant

“Love the trees until their leaves fall off, then encourage them to try again next year.” 
― Chad Sugg

“The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools.” 
― Henry Beston

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One of my favorite blogs is by Blackbird Designs. 

Scroll down passed the  Kettle Corn..yum..to the little tutorial about a sewing rollup.

http://blackbird-designs.blogspot.com/search?updated-min=2010-12-31T22:00:00-08:00&updated-max=2011-09-20T13:55:00-05:00&max-results=50&start=14&by-date=false

Might be a fun gift idea.

The next blog has a nice tutorial about painting paper mache boxes like we did in class this week

http://gettysburghomestead.blogspot.com/2010/06/painted-paper-mache-box-tutorial.html

One last tutorial for today is on machine applique 

  Invisible Machine Applique

 

http://blackbird-designs.blogspot.com/2009/05/invisible-machine-applique.html

 

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Fun Fall Facts

Apple Facts: 
 Apples are the most varied food on the planet. There are more than SEVEN 
THOUSAND different varieties! 
 The number five is important in the world of apples. Apple is a five-letter word. 
Apple blossoms typically form in clusters of five. An apple blossom has five 
petals. The "star" you see when you cut an apple in half is due to the fruit's five 
seed cavities. 
 They are high in fiber, have no fat or sodium and are very easy to transport to 
school. 

 The average American eats 19 pounds of apples per year - or about 1 per week


Squash Facts: 
 Its name comes from the Narragansett Native American word 'askutasquash', 
which means "eaten raw or uncooked." 
 Squashes are one of the oldest known crops - probably grown for more than 
10,000 years in places like Mexico. 
 Squashes come in many different shapes and colors including tan, orange, and 
blue. There are many kinds of squashes (pumpkin, winter squash, summer 
squash, etc.). 
 Summer squash include those varieties of squash that are harvested while still 
immature and when the entire squash is tender and edible - zucchini is a great 
example. Despite its name, summer squash are often available all year long. 
 Winter squash are those varieties of squash that are marketed only when fully 
mature. They typically have hard shells and are most plentiful from early fall until 
late winter. Some of the most important varieties are the acorn, butternut, and 

spaghetti squash. 

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Recipe for the day is one of my most favorite soup.

https://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=190441

Senegalese Peanut Stew with Spinach and Sweet Potatoes

Ingredients

•  1 spray(s) cooking spray   
•   2 medium uncooked onion(s), roughly chopped   
•   1 medium green pepper(s), cored and roughly chopped   
•   1/2 pound(s) uncooked sweet potato(es), peeled and chopped into 1/2-inch cubes   
•   2 medium uncooked carrot(s), peeled and thinly sliced   
•  2 clove(s) (medium) garlic clove(s), minced   
•  2 Tbsp ginger root, fresh, minced   
•  1/2 tsp ground cloves   
•  1/2 tsp table salt   
•  1/4 tsp cayenne pepper   
•  4 cup(s) vegetable broth, reduced-sodium   
•  6 Tbsp reduced sodium peanut butter, natural, creamy-variety   
•   8 cup(s) fresh spinach, leaves, stemmed, packed, chopped   

Instructions

• Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
• Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
• Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
• Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
• Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

I didn't care for it with the cloves so I leave it out. It is a wonderful soup.







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Expo is this week beginning today!!

Class here this week:

Saturday September 26 is Spargonian day  10-4

Sunday September 27 is open sew from 11-4

Classes are $10.00 and includes lunch.

for information
thequiltingb1947@gmail.com

Tomorrow is Day Three!!!!