Fall breakfast and new finishes.

Greetings yall! I never intended for this blog to be quarterly but it appears it’s running in that direction. Hopefully, life will slow down soon so I can devote some more time to writing about what I love.

So the past 3 months have been crazy to say the least. The good news is the contractors completed the work on my house to repair where the tree had crashed into it. But during that time, I was diagnosed with Rheumatoid arthritis. I have been feeling off for years. Joint pain that seemed to run in cycles along with inflammation of my digestive system. I am relieved to finally have a diagnosis and a treatment plan to move forward.

The company I have been working for the fall is our busy season, and on top of all the normal life chaos, I have been working 50-plus hours a week. This leaves little time to blog and get on top of my ever-growing quilt project list. But, hopefully, things will slow down, and I can return to my loves.

I have had some finishes, though. Here they are:

I made this Poinsettia Churndash wreath quilt top. Once it is quilted next year, it will adorn my bed in December. It was a pattern in a Fall issue of Quilters World Magazine 2 years ago. I fell in love with the pattern was have had the materials to make it for a year. I finally got to it.

I did make a baby quilt. I have a cousin who is expecting a baby boy, and I whipped this out in time for her baby shower. It has Minky on the back to make it extra soft.

I also completed the Summer sew along with Caliope quilts using Art East Patterns. The goats were really fun to make but also very intricate with small pieces. They are very adorable, and I can’t wait to quilt them in the new year. I also made a quilt from Vanessa Goertzen’s Charm School Book. It’s called the Modern Basic. I also used her Smoke and Rust line. It is currently on its way back from the quilters. As you can see, one of my project managers has already claimed it.

Banana muffins at last!

I finally remembered to snap a photo of my banana muffins before the kids devoured them all. This is a staple in my home. We constantly have overipe bananas and this is a quick and easy breakfast.

Here is the recipe:

Banana Muffins

  • 2/3cup milk
  • 1/4cup vegetable oil
  • 1/2cup mashed very ripe banana (1 medium)
  • 1egg
  • 2cups all-purpose flour
  • 2/3cup sugar
  • 2 1/2teaspoons baking powder

Combine all ingredients in a large bowl until just combined.

Place batter in greased muffin tin or use cupcake liners in your muffin tin.

Bake at 400 degrees in oven for 15-20 minutes.

I often sub brown sugar for the white sugar for a deeper flavor.

Add nuts, blueberries, or chocolate chips for even more goodness.

I hope you all enjoy this recipe and my latest finishes. My next post which hopefully will come out later this week will have some quick and easy home made gifts and my favorite fall breakfast.

Adios…until next time.

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