Clever Quilts by Susan Teegarden Dissmore. As I look through it, I remember that it really is a neat book and the settings and ideas for quilts can be used for any quilts, not just theme quilts. Here is one quilt that I really like and I think it would look cute with embroidery blocks in the theme prints are and then the little cowboy fabric in the center of the stars.
So now I look through my embroidery designs and see if I have any designs that will work. I did find some and have transfered them to my Janome 11000. They are ready to stitch out, but alas I must WASH the background fabric as I am afraid not to--or I'll get puckering when it is finally washed. I don't like puckering--can't stand for no puckerin!! Sorry--my Texas accent just took over. I will have to report back with more progress. I will get there, really I will. I have put this quilt off for so long. About 10 months now. I planned to have it done by the time the baby was born--he was born December 16th--oh well, I will get it done by Christmas--didn't happen. Now I am thinking by the time he is 1---no I am kidding --I will have it done by the time he is 2 months old. That is my goal. He will 1 month next week.
Please excuse my pictures. I did get a new camera, but have not really learned how to use it yet, nor have I loaded the software.
One more thing before I go. For supper tonight I had pork chops, blackeyed peas, okra/tomatoes, and Mexican Cornbread. My son loved it all, but I ate one piece of cornbread and he ate the rest except what is in the picture below. He said it was the best cornbread he had ever eaten. I used cornbread mix and added some extra ingredients. I thought I would tell you so you could try it out on your family and see if they like it.
1 package of cornbread mix --I use white and a brand with no sugar.
1/2 cup of shredded cheddar cheese (sharp)
1/2 can of cream style corn
A few pickled Jalapeno peppers without the seeds and about 1 T of the juice.
1/4 cup of chopped onion
1/3 cup of milk or enough to make it the right consistency.
Heat about 1/4 cup of oil in an iron skillet at 425 for about 10 minutes until really hot. Pour mixture into the hot skillet (has to be hot enough to sizzle when the batter is poured in).
Put back in the oven and turn the oven down to 400 degrees. Bake about 15 to 20 minutes. I use a medium sized skillet for 1 package of mix.
This is kinda like the cake doctor but would be called the Cornbread doctor--LOL Try it out! I love shortcuts--especially when boys are full in the end.
Until later. ~m