Inner City Inspiration

At our last 2 stashbuster meetings, Jill has been working on this project. Its a small sample of a larger quilt we saw at a recent Quilt exhibition. She has been asked by a local quilt shop to teach it, and so has made a small sample to show them. She was saying how she needed lots of variety of scraps, so when they were all at my house, l brought my scrap baskets out and let her have free rein and take what she wanted. Jill tells me about half this sample came from my scrap basket. l am so pleased she was able to use some of those long collected scraps.


l love the way the pattern changes depending on which way you look at it.

So it got us thinking that we all want to join in the fun. As we are off to Tassie next weekend and are unable to take our sewing machines for practical reasons, we need some hand work. A plan has been made, Jill is making us all templates and we are all cutting fabric. We plan to have a fabric swap while there, to give us all lots of variety.

From a 2" strip across the width of fabric, we should be able to get at least 6 pairs. So we have set an amount to swap each of lights, mediums and darks. We are really looking forward to the challenge.


Here is the original quilt that gave Jill her inspiration. This lady had way too much time on her hands and made hers double sided!!!!
This little fella came for a visit on the weekend. l have had a good look in my bird book and decided he is an Australian King Parrot. Love that xmas coat he is wearing!!!
And this is for Sheila, who asked so nicely, the Lime and Cointreau marmalade recipe.
( see the first of our early jonquils. they smell heavenly) LIME AND COINTREAU MARMALADE

12 medium (1kg) limes
1 1/2 litres (6 cups) water
7 cups ( 1 3/4 kg ) sugar, approximately
1/2 cup cointreau


Slice unpeeled limes thinly, discard seeds.
Combine limes and water in bowl, cover, stand overnight.
Transfer mixture to large saucepan, bring to boil, simmer, covered, for about 1 hour till rind is soft.
Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture and sugar to pan, stir over heat, without boiling, till sugar is dissolved. Bring to boil, boil uncovered, without stirring, for about 20 minutes or until marmalade jells when tested.Allow to cool for a few minutes, then stir in cointreau. Pour into hot sterilised jars, seal when cold.
Makes about 9 cups.

Anyone want some limes?????

Thanks for visiting.
Linda.