Do you know what a Bed Turning is? I didn't, til yesterday.
I went to the Cabarrus Quilt Guild show and sat in on the Bed Turning. Seventeen vintage quilts were stacked on a bed. One by one, they were lifted and held up for us to view by two gloved guild members. A third woman told us where and by whom the quilt was made, the fabrics used, the pattern and some of its history, and other interesting facts about the quilt or its maker. I wish I'd thought to jot down some of the details of these quilts, but I didn't, so a couple of pictures will have to suffice.
A scrappy log cabin quilt backed with plaid (wool?) flannel
A Double Wedding Ring quilt, which we were told is one of the most popular of all quilt patterns. Since it was often considered a "best" quilt - reserved for the guest room or special company, many quite old examples of this quilt have remained in pristine shape through the years.
I wandered around the show for a while, noting that I really like the traditional patterns. I don't like "cute" and I'm not a fan of embroidered quilt tops, especially. There weren't many of what is nowadays considered the modern quilting aesthetic. I spent time looking at this Goose in the Pond design, was drawn to a couple of Around the World and Irish Chain quilts. I also found that whenever Flying Geese were incorporated into a pattern, I stopped to look longer. Maybe it's because once you learn something, that spark of recognition and identification with the process makes you want to linger.
Landscape Triple Irish Chain
and lots of flying geese!
I made corn bread last night. I don't think I will ever go back to Jiffy Mix. I got a new camera lens, too, so now you can view this delicious corn bread while I play with my new lens. Oh, and those little bronzy green globes of goodness on the plate ... the state fruit of North Carolina (who knew?!). Scuppernongs.
See the little rainbow in the corner. How did that get there?
OK, that's enough. How about the recipe:
Apple Cider Cornbread (Gluten, dairy, and sugar free, oh yea!)
1 cup corn meal (not corn meal mix!)
1 cup almond flour (I used Bob's Red Mill)
1 cup good apple cider
1/2 tsp. baking soda
1 scant tsp. salt
1 TBSP. blackstrap molasses (if you're a purist and consider this sugar, leave it out)
6 TBSP. coconut oil
Preheat the oven to 350. In a cast iron Dutch oven or 9 inch skillet, melt the coconut oil. Once it's liquid swirl it carefully around the sides of the pan.
Mix the dry ingredients (corn meal, almond flour, baking soda and salt)
Mix the wet ingredients (eggs and cider). I also tipped my Dutch oven and poured a little of the coconut oil into the wet ingredients, but you can skip this step if you want.
Pour the wet ingredients into the dry. Stir briefly to mix and then pour into your coconut oil covered pan.
Bake for 12- 15 minutes. (I didn't time it. Sorry. Just watch the edges and make sure it's firm in the center)
Really, really moist and delicious. We ate it with roast chicken and spaghetti squash with pumpkin sauce (also dairy, gluten, sugar, and nightshade free. Yes, I'm on a strict dietary regimen just now. Hence the elimination of all of those in my cooking these days.) But more on that some other time.
My husband needs a haircut and we're going out to lunch here with our family.
Happy Saturday, all!