Bears in the Farmhouse, Step 2, HSTs

Here are my HST's, they went together quickly and were surprisingly accurate, although I did check each one for size.

Working on QOV mystery 17

Here are some of the pieces to this quilt, I am doing it in purples and greens, and of course all from material I have. I am skipping around and doing a few of each clue!

Then I have material picked out for Judy's Bears in the Farmhouse, just need to cut it up and then sew a few of those pieces. Hope I can keep everything straight! I've been in a slump but need to keep kicking myself to be productive. Here are the fabrics although I haven't decided for sure on the gold plus I have light shades of the colors also. All to be decided!

Double Delight with borders

This turned out so pretty! all from material I had on hand.

quilt blocks for Aussie fire victims

I'm tired to looking at that bucket of bread dough! I used the last of it up anyway. So here are my six squares for the Aussie quilt.


and here is the progress on Double Delight, or maybe it should be called Double Vision, that I've been working on since January 1st. Ready to add the borders... and I want to get this one finished before starting on Judy's Bear Paw quilt!

Gotta love this bread

I am trying out two different recipes of this famous no-knead bread. There is one on YouTube (http://www.youtube.com/watch?v=h8DvaDq7JPg#) and another is the recipe by the authors of Artisian Bread in Five Minutes a Day (Jeff Hartzberg and Zoe Francois) http://www.artisanbreadinfive.com/. and the video is here: http://us.macmillan.com/BookCustomPage.aspx?isbn=9780312362911&m_type=2&m_contentid=119255#video They differ slightly but the result is the same - delicious. I like Jeff and Zoe's idea of keeping a large amount of the dough in the refrigerator, and I have baked the bread both ways - in a pot with a lid and on a cookie sheet with a pan of water underneath for moisture. I can't see any difference in outcome with the two baking methods. I don't have a baking stone and don't plan to buy one when a cookie sheet works just fine! If you make the bread, be sure and handle as little as possible, as more handling results in a less rustic outcome. I like the holes. The flavor is reminiscent of sourdough and is wonderful with soup or any old way you want to eat it.



Here is my icecream bucket with dough in the refrigerator.


Take off a grapefruit size wad of dough and shape into a ball. Slash top and let rise 40 minutes.

Bake for 30 minutes, and looky here!

Slice and enjoy. This is a very small loaf and it doesn't have enough holes so that means I handled it too much. Hard for an old bread baker to learn new tricks!