GEES BEND INSPIRED

You all know the Quilts of Gees Bend, right? There gorgeous, simple & complicated at the same time. Worn in before there made...

I watched with B a show on Martin Luther King last year. It was a great mom daughter moment. They talked a lot about Gees Bend, which is where we first saw these quilts.

" Wow! Mom those are beautiful", she said to me. So I ordered a book, and we sat and looked through them together equally impressed and inspired... These above won me over right away, by Loretta Pettway...

The next day I went and bought my fabrics and made a top for myself in honor of these beauties...


So, I have had it sitting here for a while now, and I want to put it on my quilt stand and quilt it out. ...But I have no idea how to stitch it... And I'm thinking that's a good thing. I'll Just let it wander.


Something to Do...


B wanted to make something yesterday after she saw these scraps of fabric in my studio.


So I sort of pieced together these slippers, and in the end, I think they turned out pretty cute! She likes them! And now M wants a pair... I wish I would make a pattern when I make things.


YUM.
Sunday Supper.

Pork medallions with sauce, veggies and rice

• 1 pork tenderloin, or medallions
  
• 1 tablespoon olive oil
  
• 1 1/2 teaspoons butter or margarine
• 1 small onion, sliced
• 1 cup sliced fresh mushrooms
• 2 garlic clove, minced
• 3 teaspoons all-purpose flour
• 1 cup chicken broth
• 1 cup cut carrots
• 1 cup fresh spinach (add in the last minute of cooking.)
  
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Minced fresh parsley

1. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, carrots, rosemary, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
   
2. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Add Spinach in the last minute of cooking. Sprinkle with parsley if you like.
   

Serve over whatever kind of rice you like.

Quick, easy, delicious.