What Are Quilters Blogging About Today?

Ever since I got the confits from Milk Street, I’ve been using them in various dishes. I’ve been experimenting with how much to use and where they have an impact in flavor. I’ve found so far that they do very well in dishes with ground meats, and in sauces. I am particularly pleased with the fact that all are made of ingredients that are natural, without chemicals or preservatives. They worked well in the Beef Stroganoff dish I made first, but I didn’t take any photos of that one. Here are three of the dishes that ...

A busy week is behind me, with three full days of retreat then a lunch meeting on Friday that was more fun than work. I also had displays to set up at the library Friday morning, so I had to just drop things in the sewing room and put off cleaning it up until Saturday. I’ll talk about retreat this week, after I get all those photos processed and have time to write about it. But for today, as always, we have a variety of subjects to chat about. So get your cuppa, and settle in.

As I was ...