One of my January 2013 UFO projects I started last April or May was to complete my black and white Star/Diamond quilt. I'm lovin the way it has turned out!!! It's from the book String Quilt Revival and is named "Diamonds are Forever". I love the book...the quilt design changes based on the size, shape and placement of the one constant fabric (my black fabric). Instead of muslin or some other fabric, the authors use stabilizer as the foundation piece. It is a refreshing twist on the normal string quilt that I've tackled in the past. I love the simplicity of just using the two colors!
Here is a closer look. The quilt is made of 30 large blocks and measures about 60 x 86. The black and white strips seem to make the diamonds just sparkle!! I used some white sparkly fabric as my second constant fabric that I placed as the first string next to each black piece (That gives it a REAL sparkle).
This is a pic of the quilt in the book to get an idea of the color variation! In my opinion both are well worth doing!! When I first saw this quilt though, I knew I wanted to do it in black and white. I always say...go with your first instinct...I'm glad I did.
I need a border...not sure what I'm going to do. Any suggestions? Embroidered border in diamonds? Simple black border with diamond quilting? Maybe a white binding? I figure it needs to be simple so not to take away from the beauty of the quilt. I will let you know what I come up with.
On to other things...
Food brings people together. Food is our common ground, a universal experience. It's a language everyone understands and makes friends among all people while it warms the heart.
Today's Recipe is...
Another New Orleans Tradition
The French-Creole colonists who came to New Orleans in the 18th century introduced the Beignet. The concept of the dessert is simple - dough is fried then covered with powdered sugar. Beignets are made from square-cut pieces of yeast dough and do not have a hole in them. Serve hot with cafe' au lait or chocolate milk.
1 cup scalded milk
1 egg, beaten
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 envelope dry yeast
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Vegetable oil for deep frying
In a large bowl, combine the milk and egg with the 2 tablespoons vegetable oil and the sugar. Blend thoroughly, then add the dry yeast and stir to dissolve. Sift together the flour, salt, and spices, then add half to the yeast mixture. Mix well. Add the remaining flour and knead to incorporate it. Form a large ball, cover, and let double in size, about 40 minutes. Punch down and knead until dough is elastic.
On floured surface, roll out the dough to a thickness of 1/4 inch and cut into 24 5-inch squares. Cover and allow to rise again, for about 45 minutes.
Pour 3 inches of oil into a deep-fryer or tall, heavy-bottomed saucepan and heat to 375 degrees F. Drop in the dough squares a few at a time, cooking and turning them until golden. Remove with a slotted spoon and drain on paper towel. Dust with powdered sugar. Serve hot, 3 to a serving. Serves 8.
The Food of New Orleans, 1998; Periplus Editions, Boston, MA
Hope that you enjoy. Great as an evening snack too!!!
Thanks for stopping by and visiting! Hope your Monday was a pleasant one and your Tuesday will be great!
Happy Quilting! Happy Living!