Planning a Table Top Quilt for Fall. 10.20.2021

This is for Ning's dumpling rolling table. He uses a coffee table and sits at the couch to roll out dumplings. I thought it would be nice to have a padded and washable surface, with the rolling board to sit on top. These are from a fabric sampler fabric strip roll that I bought on close out sale on the internet. I sewednthe 2 1/2" strips together in groups of three, then cut the result wide strips into 6 1/2 inch squares. With a 1/4 inch seam allowance, the final squares are 6". Here they are laid out on the kitchen island.

It's nice taking a cellphone photo so I can reassemble the peices in the pattern I laid out here. Also, the cellphone photo seems to sharpen oatterns that I might otherwise miss. This pattern, with the 3-strip group being darker-medium-lighter, and laid at right angles to one another, is called rail fence. It's a traditional pattern. It takes some trial and error to arrange and rearrange them so no unwanted patterns emerge by accident. This auilt should go together fairly quickly. I already have fabric samples that I'll sew together to make the backing, and enough batting on hand from previous projects.

Planting an Apple Seedling from Calypso™ X Golden Sentinel™

 Last year I pollinated some Redlove™ Calypso™ blossoms with pollen from a Golden Sentinel apple tree. The goal was to see if seedlings would have red flesh apple traits but columnar shape tree. From the seedlings, twomhad red leaves, so I'm confident the apples will have red flesh. Both might have columnar shape. It's too early to say. This one has not made branchlets yet, unlike the other two. It does appear to have a blossom spur, even though it seems early for that.

It's interesting, because the Redlove™ Calypso™ tree doesnt have this beautiful fall leaf color, at least yet. This tree is about 3 feet tall. It has a nice looking root system and is not root bound. Now I need to find an in-ground location for the other two. i want them to be in a spot where they are easy to water. I read, a seedling apple tree needs to have grown about 75 leaves to bloom, and 100 or 125 leaves to bear fruit. My last count of this tree was about 40 leaves, so maybe bloom in 2023? By then maybe we'll know if it is really columnar. I do feel certain that at least the blossoms will be a pretty pink color.

(Pink Banana) Squash Soup. 10.10.21

I placed Pink Banana in parentheses because it's squash, not bananas, and it's not all that pink. This soup was: 2 tablespoons unrefined coconut oil. 2 1/2 cups of squash cubes, after peeling and removing fibrous stuff from inside the squash. That's about 1/4 of this particular squash. 1/4 large onion, cut into chunks 1 big garlic clove or two smaller ones 1 vegetarian buillon cube. I like Knorr. 2 cups of water plus decorations (see below). Saute the onion and garlic in the coconut oil. When those are clear and just barely starting to brown, add the water and squash and chopped buillon cube. Bring to a boil. Simmer 20 min, until the squash starts to soften up. Turn off the burner. Use an immersion blender to puree the soup. Portion into bowls. Add chopped peanuts and dollops of Sambal Olek or Sriracha sauce.

What I liked about this soup- The squash is a mild flavor. However, I've done this with pumpkin instead, and that was very tasty too. The coconut oil added a nice coconut flavor to the soup. The chopped peanuts give some texture and flavor that matches perfectly with the soup. The Sriracha (actually my home made version) isn't uniformly mixed with the soup, so there are portions that have the rich hot pepper flavor, and others without it. It's a nice diversion within the bowl of soup. I make a similar soup with sauce tomatoes instead of squash. That's a different blog entry, but basically it's substitute about 4 cups chopped tomatoes for the squash and water, add 1/2 tsp of Italian herbs, and garnish is oregano and croutons.

I Made Another Batch of Fermented Jalapeño Serrano Sriracha. 10.10.21

On Sept 28th, I started another fermentation of red hot peppers for home made, fermented Sriracha sauce. It bubbled and became sour, like it is supposed to do. Today I poured off the brine, and pureed the peppers mixture along with 1/3 cup of the brine and 1 tsp sugar, which will ferment a little further to preserve the sauce. I used a combination of red ripe Jalapeños and red ripe Serranos, because that's what I had in my garden.

This looks and tastes exactly like Sambal Olek sauce, except a bit brighter color and flavor. Last year's kept a year in the fridge, because it was too hot (I used Thai peppers) plus I forgot about it. I expect this will keep until I use it up. I use a lot of Sriracha or Sambal Olek (they looks the same to me) so this is very nice, my favorite motivation for growing hot peppers,

Apple Pie with Mix of Redlove™ Era™ and Jonathan Apples. 10.10.21

Here is a slice of the pie I made, using about 7 Jonathan and 4 Redlove™ Era™ apples. This time, I made the following changes from the usual recipe: When I cut the apple slices, I put them immediately into a solution of vitamin C, one crushed 500mg tab in 4 cups of water. That preserves color and flavor. Substitute Clear Jel™ for Flour 1:1 substitution. I left out the nutmeg. I used 1 tsp vanilla, mixing that with the sugar before anything else. I forgot butter in the pie. Didn't seem to matter. I used coconut oil instead of shortening. That turned out to be very difficult to work with but in the end it was very flaky and very tasty. I always preferred flour to thicken pies but now I change my mind. Clear Jel™ is more appetizing to look at and has a wonderful texture in the filling.