But I feel like I'm running around like a chicken with my head..or leg...or wing...or other part cut off. I start something, go onto another, get way-laid by another something. I should make a list and stick to it.
Isn't this a funny pic? Jeff had to take pics of me for the book wearing a large shirt..actually this is an XXXLG and it's HUGE! What a great load of fabric in this shirt..but this whole "what to do what to do" feeling is what's going on here today!
Speaking of the book, I am OFFICIALLY done writing! I sent in my bibliography and resources pages yesterday. I'm done! Now I don't know what to do with myself, when there is too much to be doing??
So far this morning I've:
Had a phone conference recorded with an interviewer in Australia, it lasted almost an hour and a half! We talked about the book, my quilting life, my home life, etc.
I've invoiced out and boxed up customer quilts that need to be mailed today.
I've started laundry, started packing.....still ongoing...
I've pulled a couple projects to work on at Randy's house. We will be retreating through the week and doing the Sister's Quilt Show Thang on Saturday. I am doubting my projects. I have a great idea to NOT applique the top border of the string star I showed yesterday...what if I were to piece words there instead....around the top two corners..and then just added a few applique flowers and leaves for accent? So now my mind is running on that instead of the original project list. Of course it all depends on what I can fit in my suit case. Yes, I'm checking a bag. A quilter has to bring what a quilter has to bring! At least Randy has a spare machine for me to use.
I got back to cleaning the kitchen....remembered I have a great recipe to share with you, only I don't have a PICTURE because when I lifted the tin foil this morning there was only ONE PIECE LEFT! I guess that means it must be really good.
The other day DH and son were about to toss out TWO frozen loaves of bread because they said they were crystalized and hard. What does a quilter do with non-fresh bread? Bread Pudding! Here is our favorite variation even tho it's summer, not winter:
Pumpkin Bread Pudding
• 8 ounces French bread, torn into small pieces, about 5 cups
• 2 cups half-and-half, or half milk and half cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup dried cranberries
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• cinnamon sugar, optional
Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
I used less sugar, substituting 1 cup of the splenda/brown sugar blend for what is listed above. My bread was whole wheat. I used regular 2% milk instead of the cream or half & half. I omited the cranberries because I didn't have any. I would have substituted raisins, but I didn't have those either! It's just as yummy as can be served with ice cream.
I better get back to packing! I promise to take lots of pictures on the road!