Showing posts with label hexagons. Show all posts
Showing posts with label hexagons. Show all posts

Saturday, June 11, 2011

History Quilter Podcast Episode #9 Notes

Hi Everyone,

The History Quilter Podcast Episode #9 is now available via the link to the right, on Podbean at or on iTunes (search for The History Quilter).  In this week's episode I spoke about the history of hexagons, a few recipes I am working on to discuss in the next podcast and my thoughts of my first quilt guild meeting.  

Here are the links:

Quilters by the Sea Quilt Guild.  Check them out at The lovely Marilyn Pond is the quilt guild president this year - please check out her blog at  Wonderful "rock star" moment when I met Beth of Love Laugh Quilt.  Please check out her wonderful creations at .

2011 Southern California Quilter's Run:  Two weekends - June 16 -19, 2011 and June 23 - 26, 2011.

The Jelly Roll 1,600 Quilt:  Check out this funny YouTube video from Heirloom Creations, a quilt store in Sioux Falls, SD.  What a great way to sew up a quilt top FAST with Jelly Rolls. .

A short history of using hexagons in quilting can be read at  Their Quilt Patterns Through Time section highlights hexagons.

The Illinois State Museum has a website with a section dedicated to the arts which includes "Keeping us in Stitches: Quilts & Quilters".

In the pieced quilts section, hexagons are illustrated with four different quilts which show the evolution of the hexagon quilt from 1870 - 1945.
This gorgeous hexagon mosaic quilt caught my eye for it's modernity and symmetry.  Make sure you check out the description of this quilt.
Albert Small, Ottawa, Illinois   
Mosaic, 1941-44
I spoke about an Apricot Sauce or Salsa Di Albiocche that I made from The Silver Spoon, an English language translation of Il Cucchiaio d'argento, the Italian culinary "bible". I had eight ripe/almost too ripe apricots sitting on my counter and needed to use them up so I grabbed this cookbook, found Apricot Sauce in the index and went to work.  The sauce is to die for.  

Salsa Di Albicocche (Apricot Sauce)
adapted from The Silver Spoon cookbook

3/4 cup superfine or granulated sugar
about 8 apricots (pitted but not skinned, chopped fine)

In a small sauce-pot, put the sugar and a scant 1 cup water and bring to a boil over medium heat, stirring until the simple syrup thickens.  Add the chopped apricots to the simple syrup and gently boil about 5 minutes, stirring occasionally (I did use a potato masher to crush the apricots down to my personal preference). Turn the heat off and let the sauce steep for as long as you like.  I poured the sauce into a pint sized glass jar and can't wait to pour it over Vanilla ice cream tonight.  The recipe says it would go well with chocolate desserts and cakes.  

I did sew up Block 17 of the Block-A-Pallooza yesterday.  I love pinwheels!
Block 17
Enjoy your Saturday!