Throughout my meeting filled work day today I found myself taking the short walk back to my sewing room for a gander at my Jumble Starburst quilt. I’ve been preoccupied by solving the construction issues that I found last night.
And I think I have most of it figured out. I just might have my head above water on this one.
During my short visits to that design wall today I played with the blocks and separating out sections that would work in getting this quilt top done.

I was actually afraid those sections wouldn’t show up very well in that photo so I unnecessarily put some painters tape up there to show it better.

I’m going to have to get the sashing put on the final few blocks before I can completely figure out the corners. That lower right corner is especially troublesome. It’s like all the weird issues with this layout slid down and pooled in that corner.
I’ll just have to be very deliberate in how I layout my sections with the setting triangles. I’ll need to have a detailed plan and follow it carefully. That’s NOT going to happen tonight!
I have a feeling I might have to do at least one partial seam to get this thing done. Egads!
I didn’t actually get any sewing done this evening because I had to run to the grocery store and buy supplies to make a dish for a friends potluck tomorrow. We get together every couple of months and cook food from a designated country. Tomorrow’s meal is Italian. My mom’s side of the family is Italian… in fact, her parents were immigrants form Northern Italy.
So I chose a traditional family dish: Canederli. It’s basically balls made from bread and other yummy stuff simmered in chicken or turkey stock. Here’s an online recipe that gives you an idea of what it is.
Here’s my mom’s recipe.


I love how vague this recipe is. Add some salami. Add some parsley. A lot of my mom’s recipes are like this. Luckily, that’s how I cook so my mom’s recipes work for me.
I got the canederle all made and on a cookie sheet in the freezer.

Since I have to transport these tomorrow, I thought it would be a good idea to have them in a state where they can weather that a little better. Plus, I’ll keep a few for myself. They freeze well and I can just pull a couple out of the freezer, drop them in some broth and simmer for a few minutes, and voila… delicious lunch!
My kitchen smells like bacon and onions and salami and parsley. Yum!
I have some turkey broth I pulled out of the freezer for this. I’ve been saving it for something special.
Weekend!!!!















































































