Sunday, October 4, 2015

The 12th Day

I'm kind of sad to have reached the last day in this series. I had thought that I might not be able to find enough things to post for 12 days. But it wasn't a problem at all.

Some of you who read this blog are friends from when I owned The Quilting B in Clackamas. Some of you I met at Pioneer Quilts and others at the Clark County Quilt show when I had a booth there. Others I have known a lot longer. I appreciate knowing all of you and even if I don't see you often or hear from you, you have enriched my quilting life and my life in general. I never imagined how many wonderful people I would meet when I entered the quilting world. It is world filled with creative, sharing, and giving people. 

Thank you all for sharing with me and spending time with me and inspiring me.

Thanks for reading my blog. We are all so very busy that when you spend some of your precious time reading something that I wrote, it means a lot to me. Thanks, and I hope we have many more years to share.

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And now for our last verse....

On the Twelth day of Autumn My true love gave to me…

Twelve Indian Corns
Eleven Cinnamon Candles
Ten Stalks of Corn
Nine Spooky Cookies
Eight Salted Caramels
Seven Crunchy Leaves
Six Pumpkin donuts
Five G O L D E N Gourds
Four Halloween Oreos
Three caramel apples
Two Candy corn    And    sing  loud now


An Acorn from an old oak tree
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J. Keats
 
CCLV. Ode to Autumn
 
SEASON of mists and mellow fruitfulness, 
Close bosom-friend of the maturing sun; 
Conspiring with him how to load and bless 
With fruit the vines that round the thatch-eaves run; 
To bend with apples the moss'd cottage-trees,         5
And fill all fruit with ripeness to the core; 
To swell the gourd, and plump the hazel shells 
With a sweet kernel; to set budding more, 
And still more, later flowers for the bees, 
Until they think warm days will never cease;  10
For Summer has o'erbrimm'd their clammy cells. 
  
Who hath not seen thee oft amid thy store? 
Sometimes whoever seeks abroad may find 
Thee sitting careless on a granary floor, 
Thy hair soft-lifted by the winnowing wind;  15
Or on a half-reap'd furrow sound asleep, 
Drowsed with the fume of poppies, while thy hook 
Spares the next swath and all its twinèd flowers: 
And sometimes like a gleaner thou dost keep 
Steady thy laden head across a brook;  20
Or by a cyder-press, with patient look, 
Thou watchest the last oozings, hours by hours. 
  
Where are the songs of Spring? Ay, where are they? 
Think not of them, thou hast thy music too,— 
While barrèd clouds bloom the soft-dying day  25
And touch the stubble-plains with rosy hue; 
Then in a wailful choir the small gnats mourn 
Among the river-sallows, borne aloft 
Or sinking as the light wind lives or dies; 
And full-grown lambs loud bleat from hilly bourn;  30
Hedge-crickets sing; and now with treble soft 
The redbreast whistles from a garden-croft; 
And gathering swallows twitter in the skies.

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Image result for autumn pictures


Image result for autumn pictures

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Next week we have 

Reets/Anything Class on Friday October 9   10-4

The Aurora Quilt Show starts that day also.

Open Sew Sunday October 11   11-4

Girl Gang is on Monday October 12   10-4

Maggie B day is Thursday October 15   10-4

Doll sized quilts is on Saturday October 17  10-4

Any Questions??? thequiltingb1947@gmail.com

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Fun Fall Facts

Okay, so candy’s not a fall food, but trick-or-treating does have historic roots. In Europe, during first century CE, Celtic celebrations of Samhain (pronounced sow-in), people renewed their connection with deceased family members by sharing food. Wealthy families prepared feasts for their poorer neighbors, who in turn, dressed up as the dead before going door to door to receive “treats” of food. Refusing to give food was believed to invoke punishment from God. Thankfully, modern day “tricks” don’t usually involve retribution of the same level.

Nope, sweet potatoes and yams are not interchangeable! Sweet potatoes come from South America in two varieties: soft and firm. Yams are from Africa and Asia, are drier than sweet potatoes and may grow up to five feet long (Whole Foods offers yams as large as a forearm).
Tip for your next grocery trip: the store will potentially label soft sweet potatoes with copper skin and orange flesh as “yams” and label firm sweet potatoes with gold skin and lighter flesh as “sweet potatoes.”
Associating apples with autumn dates back to the Gaelic Festivals of Samhain. The Celts included apples in many games because the fruit was typically in abundance at that time of the year. The Scottish played games using apples alongside elements of water and fire. The former activity eventually evolved into our modern day apple bobbing. (At some point in history, man decided that eating an apple hanging off the same stick as a burning candle would be a bit too dangerous for the average carnival booth.) 

Cranberries are native to North America and were introduced to the colonists by Native Americans during the first winter–hence, the traditional cranberry dressing during Thanksgiving. These little berries add to more than just the taste and visuals of our dinner plates. They also contain a ton of Vitamin C and boost the immune system, which makes them the perfect snack during the stressful, mid-semester work deluge.

The next time you’re in the grocery store hunting for sweater weather food, take a closer look at each of the aisles. There are more autumnal treats to be bought than those questionable Pumpkin Pie Spiced Pringles.
From

http://cal.spoonuniversity.com/live/fall-foods/

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And for our last recipe...

Three-Cheese Baked Penne with Tomatoes and Basil



  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • 1 lb. penne
  • 2 c. ricotta cheese
  • 2 large eggs, beaten
  • 2 c. shredded mozzarella
  • 1/2 c. grated Parmesan
  • 2 1/2 c. halved grape tomatoes (1 pint)
  • 1/4 c. chopped fresh basil, plus more for garnishing
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F. Grease a large baking dish with olive oil.
  2. Bring a large pot of salted water to boil. Cook pasta according to package directions, until al dente (about 10 minutes); drain.
  3. In a large bowl, whisk together ricotta and eggs. Add pasta, 1 cup mozzarella, Parmesan, tomatoes, and basil, stirring to combine. Season with salt and pepper.
  4. Pour pasta mixture into baking dish and cover with remaining 1 cup mozzarella cheese. Bake until cheese is bubbling and top is golden, 30 minutes.
  5. Garnish with basil and serve.
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One last look at Fall

Image result for autumn pictures


Image result for autumn pictures

 Thanks again for reading my 12 Days of Autumn


1 comment:

  1. I have loved all 12 days - a GREAT IDEA!!!!! Thanks so much for kicking off fall for me. Loved all the photos and the song. You are a great teacher, stitcher and one who inspires us! Thanks for all you do!

    ReplyDelete