QBOTMC News - Double X No 1 Block, Pin Basting and Chicken Soup
Published: Tue, 06/06/17
We hope you've had a good week. It's a bit 'Brrrr' here today. It's officially Winter
now, and today the rain is driving down with squally wind...nice to be indoors sewing...
Speaking of which, technically, I haven't quite finished this week's new bag, so
I'm going to make this newsletter brief, get back to sewing, write up a pattern and
hopefully get it to you later today! I'm not going outside...!!
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I did find a new block pattern for you this week too. It's simple, but really rather
great when you lay a few out together.
Please click the link below to download the Double X No 1 block.
http://www.quiltblockofthemonthclub.com/download.php?file=double-x-no-1-block.pdf
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I found these pin basting tips on Craftsy's blog recently and though you might like them too:
1. When pin basting, use 1 1/2” curved basting pins. Otherwise, 1 1/2” straight safety pins
will do. Craftsy instructor Wendy Butler Berns, recommends about 100 pins for a twin-size
quilt sandwich.
2. Sharon Schamber uses two boards to baste her quilts, which simulates a longarm quilting
frame. She shares her board basting technique in a video. (Google it)
3. If you have a large carpeted area, you can pin your quilt backing to the carpet with T pins.
If you have a hard surface, packing tape or duct tape works fine to smooth out the fabric.
4. Don't like working on the floor? Try clamping a large piece of plywood to a dining room
table or pool table and use this as your basting surface.
5. Are you using enough pins? Some quilters recommend using "the hand test." If you can
place your hand on the quilt surface without touching any pins, use more pins!
6. While pin basting, Leanne at She Can Quilt says she trims the backing and batting to the
same size rather than leaving the backing larger. This allows her to center and straighten the
quilt front more easily. The batting and backing layer is about 3" to 5" larger than the front.
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And this will be for lunch today I think...
Feel-good Chicken Soup
Ingredients
3 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 carrots, halved, thinly sliced
1L (2 pints)chicken stock
1 1/2 cups shredded Hot Roast Chicken
1/4 cup chopped flat-leaf parsley
Method
Step 1
Heat a large greased saucepan over medium heat. Cook the garlic and ginger, stirring, for 1 min
or until fragrant. Add the carrot and cook for 3 mins or until softened.
Step 2
Add stock, chicken and 2 cups water. Bring to the boil over high heat. Reduce heat, cover and
simmer for 15 mins or until carrot is tender.
Step 3
Season. Ladle among bowls. Top with parsley.
(I'm going to add Angel Hair pasta to mine, for a chicken noodle soup!)
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Until Next Week - Happy Quilting!
Regards,
Jody & Annette