October 2019 Meeting
Here are the pics from our last meeting. A big thank you to Jeanie for hosting and Robyn for helping with the lunch! Our next meeting will be the last for the year and it will be our annual Christmas meeting. It's going to be at Jeri's on Dec. 4th at 10am.
Jean made this flannel plaid top for Christmas.
This is a pillow cover made by Jean.
Jean also made this Thanksgiving wool pillow cover.
Jeanie made this baby quilt and had enough material left over for a burp rag.
Jeanie also made this cute baby quilt.
Cindy made her version of the Thanksgiving wool pillow cover.
Lenette made these three travel purses.
I crocheted this large basket for her daughter using t-shirt yarn.
I also made these crocheted trays to give away for Christmas.
Nancy C. made this Halloween pillowcase.
Nancy C. also made these hooded towels for her children.
Rachel finished her ice skate quilt and did some machine applique on the top also.
This is a succulent quilt Rachel made.
Rachel used chalk to make this pumpkin stack wall hanging.
This is another quilt top made by Rachel using Halloween colors.
Rachel used a jelly roll to make this quilt top. The pattern can be found here.
Rachel also made this Pumpkins and trucks quilt. The pattern can is called Vintage Fall Truck and the pattern can be found here.
This is a quilt that Rachel made for her king size bed.
Jennifer shared several linen cross stitch kits with us. She loves getting her kits from Country Stitching and gets her wool pieces from Prairie Point Junction.
Jennifer picked up this fun new slotted ruler.
LUNCH
Zuppa Toscana
1 lb. sweet Italian sausage, casings removed
2 ½ lbs. russet potatoes, cut into ½” cubes
3 cloves garlic, minced
1 large onion, diced fine
Pinch of crushed red pepper flakes
6 c. chicken broth
6 c. curly kale, stems removed and leaves
roughly chopped
¾ c. cream
1 tsp. white wine vinegar
Cook sausage until brown and no longer pink, about 6 minutes. Transfer to paper towel-lined plate to drain. Add potatoes, garlic and onion to drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with crushed red pepper flakes. Add chicken broth, increase heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12-15 minutes.
Add kale, cream, and sausage and cook over medium heat until kale is tender, about 5 minutes. Stir in vinegar just before serving. Serve with parmesan cheese.
