Saturday, October 5, 2013

Fall Mini Quilt on the Frame

I'm pretty happy with the way my little fall quilt is looking.  It's fun to do mini quilts and see a done project.  It should be on the table by next weekend!

 
 
I really like the little curly-q's coming off of the pumpkins and the lines going across the pumpkins.
 
Finishing this little table cloth is one of two goals for October for A Lovely Year of Finishes.
 
My other goal is to finish the last paper-pieced block for ...And Sew On BOM.  I have 8 out of 9 complete.  It's time to finish that one and sew them together (but I'm not setting the goal to have this BOM quilted.)  ...just finish block #9!
 
A Lovely Year of Finishes
 
Photo: I'm saving this recipe for those cool evenings that should show up in the next few monthsl Share it on your page so you can find it then as well. (P.S. I would substitute ground turkey for the ground beef)

Wendy's chili 

Ingredients:
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

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Speaking of fall, I found a Wendy's Chili recipe on facebook today

Ingredients:
2 po...unds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
ok today!

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