Easy Jelly Roll Race to Postage Stamp Quilt

Two bucket list projects from 1 jelly roll, and I highly recommend! This began as a jelly roll race (a blast for every quilter or quilting dabbler to try), and then became my Holy Grail postage stamp project. This was so satisfying because it was so much easier than it looks and I think the natural stripe pattern is quite pleasing. I used a tutorial I had seen on Pinterest (here) where the finished jelly roll was joined at the ends to make a tube, the tube was sliced into 2 inch square strips (rings), and then the seam was ripped according to the pattern. For example, if one strip was topped with the cherry pattern, the next strip would be topped with the blue and turquoise brick fabric to keep with the diagonal pattern. It requires organization for keeping all the strips in order of cutting, but made the postage stamp teeny squares come together very quickly. I made this for our beloved neighbors and babysitter to our son. See links below for directions.

(Postage Stamp Quilt using a Moda Eat Your Fruits and Veggies Jelly Roll. Started as a Jelly Roll race and turned to Postage Stamp quilt when the material looked too busy. Great project, even for a beginner!)

An Overview of Jam Making

If you haven't been seeing so much of me these days, it's probably because I've been busy canning. That's right, Chuck and I have a new obsession, and when we aren't talking about it or doing it, we're thinking about it. As a newcomer to canning, this is the best time to be obsessed with it, as it's been peak season into next month.

For detailed recipes, fantastic directions and supplies, check out the Ball website, or better yet, get a Ball Blue Book guide to preserving.

I know you have a slew of mason jars lying around, so this is the chance to put them to work. Sterilize them in a pot of boiling water for several minutes, then store in a 200 degree oven while you wait for the mixture to be ready. Every recipe is different depending on the fruit, use of pectin, and total amount, so I'm not listing a specific recipe. You can adjust your recipe according to how much fruit you have, or just follow a recipe from the Book.

For our first jam, we used freshly picked blackberries. Mix pectin into sugar and add to the boiling mixture.

After the pectin is cooked, pour the jam to the top of the jars, leaving no gaping air space between the jar and the lip (it can affect the jam's shelf life). Use a clean cloth to wipe the brims, then place the cover on. (The quick wipe helps the vacuum.) Screw the lid until closed but not tight, and place in the pot of boiling water. We boiled for 15 minutes, according to our recipe. When you pull out the jars, the lids pop when they seal.

The only question is what to can next?

Sushi for the Squeamish

Chuck got me a sushi mat way back at Christmas, but it's taken some major cajoling for me to make the move into Asian cuisine. Cooking it, that is, not eating it.

Now that I'm settled in my own place, experimental cooking is far easier, so the time has come for me to venture into uncharted territory. Ready, set, sushi rolls!

Here's what you need:
-sushi rice (please, please, don't try it with anything else)
-rice vinegar
-sugar
-nori (roasted seaweed for wrapping)
-fillings (I used avocado and ahi, but salmon, sprouts, tofu, carrots, etc. are great- whatever your fancy)

Before you begin, rinse your rice a few times before you cook it.

Cook your tofu or fish unless it is smoked or very, very fresh. I seared the tuna to a medium, just to be safe, but medium rare is ideal.

After you have cooked your rice, mix in a little rice vinegar and sugar. The same rules rice cooking rules apply, but sushi rice will be stickier to help bind your rolls.

When all your ingredients are prepared, get your mat ready. I lined it with plastic wrap to make it cleaner and keep the rolls from drying out.

Line your mat with a sheet of nori and a layer of rice, leaving a lip on one end for sealing it. There should be enough rice so you can't see through the nori. Keep dipping your fingers in water to help with the stickage.

Have sliced fillings ready.

Line them up in layers in the center of the rice. This ended up being a little too much filling, but allow yourself a learning curve and take note for next time.

Use the mat to press the roll over and carefully roll up as tightly as possible.

Wrap in plastic and chill, it will make them much easier to slice.

Alton Brown gives a great tutorial on making sushi rolls, but there are zillions out there. Have no fear!

My First Quilt Square

One small step for the community quilt ladies, one giant step for a fledgling sewer!

Save that Ham Bone!

Last weekend, a chef friend asked me if I would use a leftover leg bone from a roasted pig. Um, yes! This may look like garbage or dog food to some, but I assure you it's pure gold. With a world of southern recipes I have yet to make swimming around in my head and a bone with lots of meat left on it, I'd have been crazy to say no.

The first thing I did was make ham stock. It's not nearly as versatile as chicken or veggie because it is so much fattier, but is a great base for lots of southern recipes. Collard greens, here I come!

I had to gingerly rotate the bone because even the largest stock pot in the house wasn't big enough for it.

Gently boiling for a couple hours will eventually pull all the meat off the bone. Pork stock takes a lot of skimming with the high fat content. (And on a sidenote, I apologize that the meat does not look more appetizing with my bottom line camera skills. Lots of props to photographers who can make meat look good in pictures!)

When I couldn't handle the stinky ham smell anymore, I pulled the pot and strained. Then I picked through the meat, pulling off all the fat, which are good for flavor, but not good to chew on.

This stock is perfect for cooking down collard greens, mixed with some of the ham hock. I had so much extra, I also made bean soup with nettles and garlic. The perfect southern gravy I want to make will have to wait till next time.