Quilting in Spain

I've been emailing some with a Spanish quilter named Lola Ruiz whom I came across on flickr. She has a website with some great quilt photos, some hers and some other peoples', as well as some interesting posts on how she quilts. Some of the blog is in English and some is in Spanish, but the pictures speak a universal language, so look at the galleries and check her links as well. Very nice stuff! Inspiring. I wish i spoke Spanish well enough even to know how to say inspiring.


If the link above doesn't work, go to

http://quiltsimprovisados.blogspot.com


--Judy

Another Quilted Basket

I tried using the customary linen scraps with intense free motion in this one and was pretty pleased with the results.

This is what the 13" square fabric looked like when I was finished with it.  Then I cut it into four pieces and repieced it and by then it looked like this:

Lighting a little different; the color in the first picture is more accurate..in the finished basket, the color got too blued.  need to work on it.

Judy

Trees and Beyond

The show has been hung

I've got a few photo's and will add them as I can

it looks very good - thanks to Jim for wonderful display stands..

farbic forest / trees

Hi Ladies

It is my goal to take pictures of our display next week and create a cd/dvd that can be shared with those that can't see the show. also I will get pictures of each piece so we each have our piece for future reference..

have a great day of stitching

Guild presentation

Nice presentation today ladies. I have spoken with Carol A. as she took many photo's and I hope I will get a copy of them and create a dvd or at least post some here

And, Finished Piecing

This one (which I said was #13, but is actually #12) is called 'Nara,' the old imperial city of Japan.  Here, it's all pieced but not quilted.  Next!

In this, there is an orange gate, a rural tori gate, some wrapped fish, a bamboo forest, some cherry blossoms, and some ikebana flowers.  plus a lot of vintage kimono fabrics, as well as the usual melange of special fabrics.

Lasagne Recipe

Mushroom Vegetarian Lasagna

1 pkg (10 oz/284 g) fresh spinach (I use one 10 oz bag)

3 tbsp. olive oil

3 shitake mushrooms, finely chopped

1 portobello mushroom (4 oz/125 g), finely chopped (I use 3) (and I use some regular mushrooms thrown in – everything finely chopped)

1 large shallot or small onion, finely chopped

1 jar (700 ml) spaghetti or pasta sauce (Bertolli Five Bros. Pasta, summer Tomato Basil) I use Classico)

1 jar (6oz/179g) marinated artichoke hearts, drained and chopped (I use 1 tin regular artichoke hearts)

1 1/2 tsp black pepper

8 oz (250g) spinach lasagna noodles (I use fresh plain ones)

8 oz bocconcini or mozzarella cheese, sliced or grated (I use one Bari package)

8 oz mascarpone or ricotta cheese

1 cup freshly grated parmesan cheese

1. Rinse and trim spinach, shaking off excess water. In saucepan, cook spinach, covered with just the water clinging to the leaves, over med-high heat for about 5 min. or until wilted. Drain in sieve, reserving cooking water. Press out excess moisture from spinach, chop coarsely and set aside. Penny didn't do this: she simply chopped the spinach and added it to the saucepan at Step #3.

2. In a large saucepan, heat oil over med-high heat. Cook shitake and portobello mushrooms and shallot, stirring often, for 5 minutes.

3. Stir in sauce, artichoke hearts, spinach and pepper. Add enough water to reserved cooking water to make 2/3 cup. Penny added artichoke water from the can. Stir water into sauce mixture. Bring to a boil. Reduce heat and simmer for 30 minutes.

4. Meanwhile in a large pot of boiling salted water, cook noodles for about 8 minutes or until tender but firm. Drain. Penny bought fresh pasta--no pre-cooking. Penny's getting impatient and lazy in her old age.

5. Spread about 1 cup of the sauce in the bottom of a 13x9 inch baking dish. Cover with one-quarter of the noodles, then one-quarter of the sauce. Top with one-third of the mozzarella cheese, then one-third of the ricotta, then 1/4 cup of the parmesan. Repeat the layers twice.

6. Arrange remaining noodles over the top, spread with remaining sauce and sprinkle with remaining parmesan.

7. Bake at 350 F oven for 30-40 minutes, or until bubbly. Let stand 5 minutes before serving. Makes 8 servings.

If using uncooked noodles, add more sauce liquid.

Brenda used 2 portobello mushrooms and regular mushrooms.