Orange Is the Word

At guild meeting Thursday our speaker was a quilt shop owner whose program was a brief overview of what's new in quilting, gleaned from her recent trip to Houston market. She saw lots of orange tones in the new fabric lines! Well, I do find myself drawn to the gorgeous shades of corals and pumpkins. She said the large florals seem to be on the wane. She also stated that she thought DMC floss would soon be a thing of the past, due to some color-running issues. I've never had a problem with DMC floss running but apparently some have. She was pushing the Prescencia flosses. I have used it and do love the yummy color selection. She said it was colorfast and she is seeing lots of conversion charts for DMC to Prescencia. Another big trend she noted was the use of embroidery in quilts--both hand and machine. (Maybe I'll finally get my money's worth out of that embroidery module!) Thirties prints will be back with a vengeance. In addition to the extremely popular jelly rolls and charm squares, fabric will be sold in "cake layers" which are 10" x 10" charms. She showed a few new products--the extra-large yoyo maker and colored tape for acrylic rulers and some rotary cutter gadgetry, to name a few. I purchased Judy Laquidara's wonderful book (Hi, Judy!) from her:

And look at these two amazing quilts inside!!! Hourglass Surrounded--wow, does that pop right off the page. Yep, orange IS the word. Love the graphic repeat quality and the secondary patterns of this quilt. Keep In Touch is so-o-o sweet and the adorable ribbon-y border is so eyecatching.

She immediately sold out of a new pattern by the lady who is famous for the Yellow Brick Road pattern. (Sorry, I'm having a senior moment here and can't remember if her name is Terry Adkins, Atkins, Adkinson.....) It is a four-hour beauty and I added my name to the list of folks to be called when it comes in!!!!

Today's lunch: Potato Soup in the Crock Pot

Put in the crock pot 6 potatoes--peeled and cubed, a small onion--diced, a stalk of celery--diced, 2 14 1/2 oz. cans chicken broth plus enough water to make 5 cups total, 1/3 cup margarine--cubed, salt, pepper, celery salt to taste. Cover and cook for 10 - 12 hours on low. During the last hour of cooking add a 13 oz. can of evaporated milk, 1 cup cubed Velveeta, and 4 slices bacon that have been fried crisp & crumbled. Mmmm...serve with a topping of chives or chopped green onion. Also, there will be a cheesy herb bread from the bread machine.

Can't get enough hot soup in November!