First up, and 6 months after everyone else in our Guild had finished theirs, I pulled out my weekender bag pile of fabric and made one side:
On Saturday we had an EMMQG sewing day and I'd managed to find a location that was about 5 minutes drive from my house. This meant that I was a little lackadaisical in my packing and I had to pop home three times for various bits and bobs (including all my precut fabric and my bobbin case! #doh). I was banned from returning after trip #2 by Laughing Boy because it was confusing the wee man so I had to wait until their afternoon trip out to make my final and most important trip. I was such a basket case on Saturday. We had a lovely day though and a couple of very welcome interlopers, including young Shevvy all the way from Saaf Laaandan.
Bridget couldn't make it but sent the finished charity baby quilt tops she made using the blocks we made at the previous meeting.
Lovely aren't they?
Four of us decided to make noodlehead's divided basket. Thankfully the lovely Jennie let me borrow her machine in the morning whilst she basted an absolutely lovely (and massive) Amy Butler swoon quilt. Once you suss out the middle divider, it's a really quick pattern to pull together...
|three complete and one well on its way!|
I made a big vat of three bean chilli for lunch and there were several yummy cakes for pudding (and morning coffee and afternoon tea!). As promised to those there, here's the recipe for the chilli:
1 large onion
3 cloves of garlic
2 large dried red chillies (the recipe suggested ancho but I used chipotle)
1 can pinto beans
1 can cannellini beans
1 can kidney beans (I used ones in chilli sauce from Sainsburys)
2 green jalapeno chillies (I used ones from a jar as that was all I had)
2 teaspoons ground cumin
1 tablespoon sweet paprika (I used smoked sweet paprika cos I am obsessed)
1 can of chopped tomatoes
1 teaspoon dried oregano
1 tablespoon of black treacle (honestly - you can also add a couple of squares of dark chocolate)
1/2 pint of vegetable stock
salt and pepper to taste
some fresh coriander, sour cream and cheese
Take the smoked dried chillies and dry roast them for two minutes in a hot, dry frying pan, then put them in water (freshly boiled) for 20-30 minutes
Drain the chillies and put them in a food processor wit he roughly chopped garlic and onion and process to a coarse paste. Heat some oil in a large pan and add the onion and chilli paste, cook for 5 minutes. Stirring obviously. Add the jalapeno chillies, cumin and paprika and fry for a couple more mins.
Add the drained beans (don't drain the kidney beans if they are in chilli sauce though), tomatoes, oregano, treacle and vegetable stock. Bring to the boil then reduce the heat and simmer gently for as long as you can be bothered (30 mins or so), until the sauce has reduced and thickened.
Just before serving stir in some chopped coriander.
Serve in cups (guild style) with cheese, sour cream and lovely homemade bread (thanks Kerry).
I'm hungry now.....