Love Entwined is growing and beginning to look a lot different than it did just last week. At this point I still do not know if I will put all of the applique in the quilt as it shows on the original photo. Too much? possibly for me. But how historically accurate do I want to make this replica? I do know that I will be changing a little here and there and adding embroidery for highlights and depth — LOL and to cover up mistakes that can’t be fixed . At the top of the photo I still need to add the 4 brown shape hearts – I hadn’t gotten that far but wanted to show progress. I have three of the turquoise hearts at the bottom appliqued in place and the reverse applique small gold centers by the plaid on the right and left is done but those pieces and the plaid are not appliqued – a lot of work to go still. I can already tell that my “hearts” will not be meeting sharply pointed in the center as they are supposed to do so I will either add French Knots or a small circle of one of the colors in the the center where they meet. edited: (so I guess technically this is not a replica in the least as we don’t know the color of the original quilt and I am already changing things!!)
What’s left to add in this center medallion – a vase in each corner with a spray of flowers and leaves I do believe – I haven’t gotten the photo back out to look – I will decide as I go – it is possibly that I will leave some of the leaves out of the vase – we will see what kind of space I have available. I will continue to work on the heart shape in the bottom of the photo and maybe have a final result of it for tomorrows post.
I saw this recipe on my husband’s uncles facebook page and thought it sounded good so I’m sharing it here – I haven’t a clue where it came from or if it taste good – it looked good to me though!
Fresh Cucumber Salad..
stays in the refrigerator up to 2 months!
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-cup white vinegar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
The recipe itself sounds a lot like the green tomato relish that I made last week (which by the way tasted like sweet pickle relish) having some of the same ingredients – but slices instead of chopped up – so I think this will have a sweet taste to it. I might give it a try – if you do let me know if you liked it.