Some Slow Sunday Stitching

My goal today is to get these two blocks done during this Slow Sunday Stitching.

Only have about 4 inches to do on the Dresden one and the two leaves on the flower. I had forgotten all about the flower block as it was in my traveling kit. I haven't had to go to a Dr appt in so long, it wasn't getting finished. But first I need to sandwich two baby quilt tops, so I'll have something to quilt this week.

I'm working out a setting for my Splendid Sampler blocks and used .39 yds so far.  Also made three leader and ender blocks, so there went another .15 yds from my scrap stash.   I'm up to YTD total of 43.70 yds de-stashed.

Linky party and giveaway still open - see side bar.  What are you up to this fine day? Leave me a comment and I'll come by to see what you shared.

WIPs Be Gone Harvest

Fall is finally here in SoCal. It was 56 degrees this morning. And with fall comes harvest time. Here's what my husband harvested from our yard - another luscious pineapple!
We're looking forward to this one.  May be from one our
 
non-acidic plants.  See the little plantlet at the bottom of the pineapple?  That's another plant ready to start making another yummy fruit. But DH has so many of them now, he'll probably toss this one.  If you buy one at the store, you can save the top, peel off some of the bottom leaves, place the trimmed end in water, and once it has sent out roots, you can plant it and have your own pineapple plant. Mind you, takes about 2 years to fruit and if you live where it freezes, keep it inside for winter.

And a finish for my Harvest news is another Splendid Sampler block. I'm calling this my harvested bowl of flowers.  It's #69 of the released blocks.

Our winner for last weeks giveaway is Michele Timms of Canada.  I've sent her an email. 

The giveway this week is again 105 hexagons papers.  Enough to make 17 flowers.  The hexagons will have 1" sides.   Usual guidelines apply:   Leave me a comment for one chance.  Link your eye candy for another (link button below). Follow me and let me know for a third chance. Remember if you don't have a blog, you can always post a photo from a photo hosting service.  Please be sure there is some way for me to contact you. Ends next Thursday, midnight.

I'll be linking to several parties. You can, too. See tab above below header. Blessings!

It all Started with...

It all started with Felix – Felix Continental Café in Orange, CA that is.  We took the Metrolink train to the city of Orange one day while my cousins from Texas were here, and had lunch at this Cuban restaurant in the downtown area.   

And what a treat it was.  I’ve been three times,  and I always order their “Lechon Asado”.  That’s Roasted Pork, readers.

Served with white rice, black beans and fried plantains, it very much tastes like the dish I use to have occasionally at Sunday dinners with the family (yum!).  As we’re Puerto Rican, the beans were red , but the rest of menu was the same.

So when I saw this new book, ¡Cuba! , 

I knew I wanted to read it and see how the two cuisines differ or are alike.  Is there a lot that is similar? Are there more differences other than the beans?   I saw right away as I read the recipes that our kitchens have a few different spices for certain dishes (like the Mojo – theirs is green while in Puerto Rico the mojo is white with less spices, both equally tasty). The first chapter clarified that the basics are pretty much the same – rice and beans (as a dish), sofrito, plantains (both sweet and green) and yuca.

Besides the recipes, the content of the book reflected the love affair the authors – Dan Goldberg, Andrea Kuhn, and Jody Eddy, are having with Cuba. There’s a lot of information about the country. They went to true Cuban home kitchens and found the real cooking of the country.

I learned a lot about the island,  and how the people cope besides the included 100 recipes.  One could feel the amiability of the people in all their encounters and the resourcefulness such as seen on their farms (fincas) on land deemed worthless.  “The fincas are being studied by farmers around the globe for their innovative agricultural practices.  Instead of relying on expensive equipment, they emulate the traditions of past generations, who listened to the land and used what was around them to cultivate flourishing fields of abundance.” (p.178)

I showed the book to my 90 year old mother and she exclaimed and sighed as she went through the book reminiscing about this recipe and that. So to answer my questions, the foods of these two islands are more the same than different, and it’s all delicious. 

I received this book (published by Ten Speed Press) from the Blogging for Books program in exchange for this review. And I’m so glad I did.  I look forward to trying out the recipes.