Episode 48: The Untitled Episode

Download this episode (right click and save)

The book I talk about in the intro is The Story of Charlotte’s Web by Michael Sims. You can check it out here.

No pictures of quilts this week, but how about pictures from my garden and some canning exploits?

Pretty! Zinnia? I think so.

Can’t remember what this one is called (it’s one of Will’s), but it’s a very nice addition to our flower garden.

Marigolds, of course!

Blackberry jam! Whee!

0 Replies to “Episode 48: The Untitled Episode”

  1. Frances, pretty flowers and the jam looks yummy. Your talented in many aspects. Thanks for sharing. Vanessa (aust)

  2. When I listen to a podcast whilst quilting I often forget the podcaster is not just talking to me. In this listening process I answer and comment in my head to the topics being discussed. I hope others do this and I am not too self-involved. Anyway – I so enjoy this podcast because it is not just about quilty things. A podcast is richer when the caster’s net reaches out to their life. This is why I enjoy the Off Kilter Quilt, Crafty Garden Mom, and Quilting in the Gap so much.

    Miss Frances, did you see Downton Abbey? Probably, but if not that is a fabulous series with Part Two coming up next year for us non-Brits. When my sister was in England earlier this year she tried to watch an episode from their second season but her tv didn’t have the pay stations. Also – “Life” was on for two seasons with Damian Lewis. That was such a good cop/mystery series. I was sorry it was cancelled.

    On my bucket list is to study at Lincoln. This has been my year of education in practical quilting and in five years when I retire – I am going to make this happen.

    Lastly – the tomato sauce will be so sweet and worth the cook-down. Two pints of deliciousness beats five pints of pretty good.

  3. I’ve been canning the past three or four summers, mostly jams and tomato sauces, and I have to share that I love my food strainer (it’s similar to the Victorio brand one if you search Amazon). Just cut your tomatoes, throw them in, crank, and it takes care of the skins, cores and seeds. I don’t have enough room for growing my own tomatoes for sauce so purchase from local farmers and process 60-100 pounds at a time, but if you’re doing smaller batches, the strainer would still save a ton of work. Just something I felt compelled to share after hearing your frustration. Good luck and enjoy!!

  4. Thanks for reading about the life of Ardiss James – I’m glad they put all that oil money to such a good use!

    I know you will enjoy the sauce, but with three men in the house I think I know how long it will last! We freeze quart-sized containers of marinara (usually made from canned products, because we don’t grow tomatoes in such bounty in the Pacific Northwest). It doesn’t last long, but is nice to have our own brand. I personally don’t mind having skin and seeds in my tomato products. I love all parts of the tomato, and even eat the hothouse ones all winter, though I know there is nothing like a fresh vine ripened tomato.

  5. Frances,
    I live in Lincoln, NE and have visited the Quilt Study a couple of years ago (when they had the crazy quilt exhibit), I need to take some time and go back. If you ever do decide to come and visit, let me know! It would be fun to meet you. I have been listening for a while now, and love your stories.
    I also can, I did one large jar of pickles this week, but I am very excited to try canning tomatoes this year. All of mine are still green. My cilantro and parsley are going crazy, not sure what to do with it all.

    p.s. I do drink some sweet tea as that is what my father’s family always drank, but it really isn’t that common here, only at McDonalds.

  6. Frances, I enjoyed the podcast, as usual. I totally recommend The Closer. I just bought season 3 & 4 on DVD this week. I play them on my computer in my sewing room. And, I must say, the old Frasier episodes are quite entertaining!
    Jodi B

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.