Tuesday is one of my days off. It is cold and wet. We should begin getting freezing rain and sleet in the next few hours. Needless to say, I stayed in the house and off the roads today.
I have five quilting projects to complete during the next few months. My sewing corner was a disorganized mess. I spent most of the day straightening it up and creating a quilt project storage system. A couple of years ago, I straightened out my craft closet. I sorted my larger scrap fabrics by color, ironed and folded them and used four plastic baskets to hold the fabrics. They are stacked two deep on one of the shelves in the crafts closet. This has stayed organized for two years. For me, this is a minor miracle. I am housekeeping challenged.
I have several boxes that were holding random sewing ingredients sort of like my seed basket. I separated everything out and put each project in its own box and then made a special box for templates an stamps. The fabric that was left over from other projects was ironed, folded and stored in the crafts closet. Hopefully, this new system will keep me organized. Now I just need to find my thimble.
Here is the quilt I need to finish first. It is for baby Clare who is due to arrive in this world on February 7. I better get on with it. We believe these nine patch quilt squares were pieced by a paternal great grandmother. I am going to finish the top and quilt it for the baby.
We had homemade chicken noodle soup and wheat bread for dinner tonight.
Chicken Noodle Soup 4 Chicken thighs 6 Cups water (to begin with) 1/2 Large onion chopped 1 Stalk celery chopped 1/4 Fresh, finely chopped herbs including parsley, thyme and rosemary 3 Chicken bouillon cubes 8 Ounces wide egg noodles Ground pepper to taste
Boil the chicken thighs until completely done. Stop before the meat falls off the bone. Remove the chicken from the pot and set aside to cool. Add all of the other ingredients to the chicken stock and simmer all day if you like. Remove the skin and bones from the chicken and discard. Chop the chicken meat and return to the pot. Ten minutes before serving, bring the stock to a rolling boil and add noodles. Serve with homemade wheat bread if you've got it.