It’s a wrap!

As of about three hours ago, the postage stamp WIP is now a flimsy!  Woo hoo!

I’m absolutely thrilled with the way it turned out.  Man oh man, I thought the piecing would never end but it was worth every hour spent on it.   It’s what I call my six bobbin quilt because that’s how many bobbins it took to complete the top.

Next step?  Call Donna to ask when I can drop it off so that she can work her longarm magic on it.

The quilt top measures 60” x 80”, a perfect size for the layered look which I just love as you can see here in the guest bedroom.

Recognize the quilt?

It’s one of the two cuddle quilts from Allie and her world-wide posse which you can read about here, just in case you missed it.

As soon as I finished piecing the quilt, the clean up of my studio began.  It went from this…

to this…

in about an hour.

And while I was tidying up, I hung a few more mini quilts on the walls.

Whew!  Everything is clean, neat and tidy once again…until I start on my next project which I’m hoping will be very soon. 

I had some veggies left over from our shopping expedition to the Wolfville farmer’s market last Saturday and decided to use them up for dinner tonight.

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A favorite of ours is my ‘Harvest Veggie Casserole’ and this is what it looks like before adding…

the bread crumb topping.

Here it is 40 minutes later, piping hot right out of the oven.

Mr. Painted Quilt has an early meeting tonight so we’ll be eating soon.  

Here’s the recipe, just in case you ♥ your veggies as much as we do.

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Harvest Veggie Casserole

3-4 C diced rutabaga  (fancy name for turnip)

2 C diced carrots

3-4 C diced potatoes

2-3 C squash  (I used butternut)

1 large onion, chopped

5 tbsp butter

3 tbsp flour

1/4 tsp pepper

1/4 tsp salt

1 1/2 C milk

1 C grated cheddar cheese

1 C bread crumbs

Butter a 3 quart casserole or baking dish.

Place the diced rutabaga, carrots and squash in a large saucepan.  Cover with water.  Bring to a boil then cover, reduce heat to low and simmer for about 20 minutes.

Add diced potatoes and onion to the veggies, adding more water if needed to cover.  Simmer covered for 15-20 minutes or until veggies are tender.

Drain and allow veggies to cool slightly.

In a saucepan and over medium heat, melt 4 tbsp butter.  Add the flour and stir until well blended.  Stir in salt and pepper then gradually stir in the milk.  Cook stirring constantly until thickened.  Add cheese and stir until melted.

Combine sauce with the veggies and stir gently.  Turn into the prepared baking dish.

Melt 1 tbsp butter and toss with the breadcrumbs.  Sprinkle over the veggies.  Bake uncovered at 350 F for about 35-40 minutes until brown and bubbly.

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We’re having ours with fresh pork sausage links.  Yummo!