New Fabrics - ah, the possibilities...

Last week I went to Sew Inspired in Simsbury, Connecticut where the fabric selection is nothing short of fabulous. Armed with my list of intended projects from Interweave's Modern Patchwork magazine, I immediately found exactly what I was looking for. See the stack of light blue and brown fabrics? Those are some of my new favorites by Rosemarie Lavin Design for Windham Fabrics. They are fresh and modern and have a wonderful hand. 

The project list begins with Vivika DeNegre's "9-Patch Rearranged." The quilt top is completed and  although it's not quite as big as Vivika's and the arrangement is slightly different I am happy with the results. I will quilt it this week.


With some of the remaining fabric I made a set of placemats and a few scraps found their way into a couple of trivets. The table runner by Jacquie Gering is next and then the napkin rings and the eyeglass case. After that I will need another new stack of fabrics (oh well) and I will take on the other projects in the book.


The solids will find their way into the modern wall hanging and the red and greens are destined for holiday projects. Then there is that luscious group of Kaffe Fasset eye candy. I haven't decided what to do with that group yet so I think I'll just look at it for a while along with the blues.

 I love the sound of rain on the roof. And without any pressing obligations, it's an invitation to stay in and get cozy. And that to me means reading, cooking and sewing ( not in any particular order!). So this morning I made my favorite grains and greens breakfast of sauteed onion and kale mixed with pearl barley. It's delicious plain food that is nourishing, satisfying and vegan!   Remember: buy local and organic if you can. Every little bit helps!

1TBS olive oil
2 onions, chopped
1 bunch of kale, chopped
1 cup pearl barley, rinsed
2 cups water
salt, pepper and a little agave


Heat the water to boiling. Add the pearl barley and bring to a second boil. Cover and simmer for about 30 minutes until done. Meanwhile, heat a skillet and add the oil. Toss in the onions and saute until golden and caramelized. Season with a little salt and pepper and some agave if desired. Then add the chopped kale and allow to cook down. To serve, mix about 1/2 cup of the greens with about 1/2 cup of the grain. Delicious. PS: You may also add some toasted pinenuts and a few dried cranberries. Yum!

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While eating breakfast, I devoured my latest purchase from Interweave Press, Modern Patchwork. I'm not sure what took me so long to order this inspiring special issue but I'm glad I did. I just don't know which project I want to make first!
 

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After reading almost every page, taking notes and making wish lists of supplies, I decided to work on a few projects that were waiting to be finished. I've been working on a series of baby and toddler quilts in an effort to use up lots of colorful scraps which seem to be multiplying rather than diminishing. Oh well, more is more!

I hope it rains tomorrow!