this is the story of our life at "Rosevale on the Palouse Prairie" in eastern Washington State, and my love affair with all things fiber/fabric.
'BeanQueen' you might ask, well in my previous life I was the curator of the Phaseolus Germplasm Collection (beans native to the western hemisphere) in the United States. My lovely #2 sister gifted me with my 'autre nom'.
Friday, November 09, 2012
Friday (finally a post)
I suppose I could make excuses for not posting, but they really are not valid. I plain just did not get to it!
Here's a photo of the quilt I am making for the great-grand daughter to be (we hope they were right in the prediction).
I had the top on my design wall when I took this photo. It's sandwiched onto the fleece & ready to quilt.
Plus, I've been drying the rest of the apples from this year's harvest, doing some cleaning / organizing and a bit of knitting.
Mmmmmmmmmmm I just got done making a rhubarb custard pie for dessert tonight. I shall share the recipe with you all - it is from my dad's mother & was the one my mom used when we were growing up (I didn't even know there was another kind of rhubarb pie until I was an adult - who would have known they made rhubarb pie using only rhubarb????????).
Grandmother Bertha's Rhubarb Custard Pie Double crust for a pie - use your favorite recipe 5 cups of chopped rhubarb 1 cup sugar 2-3 eggs 1/3 cup flour Preheat oven to 350 degrees. Roll out the bottom crust and put it into the pie pan. Stir the fruit & other ingredients together and pour into the bottom crust. Roll out the top crust and place it onto the pie, covering the filling. Crimp crust and cut a vent. Bake at 350 degrees for about an hour - MAKE SURE THE PIE IS DONE - put a fork into the filling and see if it comes out clean, ie. the custard test.
This is the absolute best rhubarb pie one can make!!
And this evening I got in a bit of quilting on the baby quilt, plus some knitting on my dad's sweater & some spinning!