Sharon Fry shares her expertise on how to make a very simple Bulls Eye Quilt.
The video is in three parts.
Part One: Sharon introduces the Bulls Eye quilt and talks about the various construction methods.
Part Two: Sharon explains step by step how to make the Bulls Eye block.
Part Three: Sharon shows a variety of Bulls Eye Quilt projects and gives many ideas on how to use your Bulls Eye blocks.

FABRIC FOR ONE BLOCK:
one 9-inch square (the base fabric — in the video I used a blue)
one 8-inch (in the video a red is used)
one 6-inch square (a blue is used in the video)
one 4-inch square (in the video, a red is used)

Founders Day is the day we celebrate our Quilt Guild’s Birthday. We are a young 37 years old. This is a day to honor our past presidents and give out awards. We invite the the winners at the Sonoma County Fair to show their award winning quilts. This is all followed by a huge potluck banquet. For a list of our past Presidents, Honorary Life Members, and Merit Award winners, please click HERE.

President Chris Nolen gives a talk about the founding of the Santa Rosa Quilt Guild.

Sharon Fry presents the Honorary Life Member Award to Pam McVey.

Sharon Fry presents the 2013 Merit Award to Pam Bebe and Ann Dondero.

This recipe, brought by Chris Nolen, was a hit at our last guild meeting.
Please see tips and notes at the bottom for a succesful dish.

Ingredients
Serves 4

• 1/3 cup apple cider vinegar, plus extra for seasoning
• 2 tablespoons vegetable oil
• 3 tablespoons juice plus 1 teaspoon grated zest from 1 orange
• 1/4 teaspoon pepper
• 1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
• Table salt
• 1/4 cup sugar, plus extra for seasoning
• 1/2 small fennel bulb, cored and thinly sliced (about 1/2 cup) plus 1 tablespoon minced fennel fronds
• 1/4 cup golden raisins

Instructions

1. 1. Combine vinegar, oil, orange juice, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. 2. While mixture chills, toss cabbage with 1 teaspoon salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.
3. 3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, orange zest, fennel, fennel fronds, and raisins to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Notes: Why this recipe works

To keep our coleslaw recipe crisp, we needed to find a way to make the cabbage shed its excess water. Our usual technique involves salting the cabbage for a few hours, but we were determined to speed up the process. We discovered that sugar, which we were already including in our coleslaw recipe, has the same effect on cabbage that salt does. Microwaving a batch of shredded slaw that we’d tossed with salt and sugar made it shed the same amount of liquid that it had taken three hours to release at room temperature. Cooling down our cabbage was easy: We simply chilled the dressing and then refrigerated the finished coleslaw for a few minutes.

Tips:  Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage. If you don’t have a salad spinner, use a colander to drain the cabbage, pressing with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.

Recipe and photo from From Cook’s Illustrated.

Betty teaches her method of Flip and Sew for making quick and easy quilts.
These are great for community quilts and or baby quilts.
Happy sewing!

Zucchini Bread

3 cups all-purpose flour.
2 teaspoons cinnamon.
1-1/2 teaspoons soda.
1-1/4 teaspoons salt. (I use a lot less).
1 teaspoon baking powder.
1 cup salad oil.
2 cups sugar.
3 eggs.
2 teaspoons vanilla.
2 tablespoons sherry.
2 cups grated zucchini.
1 teaspoon grated lemon peel.
1-1/2 cups chopped walnuts.
1 cup seedless raisins or chopped dates.

Combine flour, cinnamon, soda, salt, and baking powder, mixing well. Set aside. Beat together salad oil and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, sherry, zucchini, and lemon peel. Stir to blend. Fold in nuts, raisins, and flour. Turn into 2 well greased loaf pans.
Bake in 325 oven for 1 hour and 15 minutes, or until done. Let stand in pans for about 5 minutes, then turn out on rack to cool. May be frozen.

Helle Thoman.

CHOCOLATE ZUCCHINI CAKE

1-1/2 Cups SUGAR
1/2 cup softened BUTTER
1/4 cup vegetable OIL
1 teaspoon VANILLA
2 EGGS
2-1/2 cups all-purpose FLOUR
1/4 cup unsweetened COCOA
1 teaspoon BAKING SODA
½ cup BUTTERMILK
2 cups shredded ZUCCHINI (do not have to peel, preferably without large seeds)
1/2 to 1 cup CHOCOLATE CHIPS
½ cup chopped NUTS

In a large bowl combine sugar, butter, oil, vanilla, and eggs. Beat well. Add flour, cocoa, baking soda, and buttermilk. Blend well. Fold in zucchini, chocolate chips, and nuts. Spread in a Pammed 13 x 9 inch pan. Bake at 350 for 35 to 45 minutes, until toothpick inserted in center comes out clean. Cool completely. This is delicious unfrosted, or if you must, frost with whatever you wish.

– Sharon ‘the Librarian’ Fry
August 10, 2013

Dorothy Margaret “Dotty” Zagar, passed away peacefully in her
sleep on June 30, 2013.

Linda Hooper will be coaching us through the 2013 Mystery Quilt on June 6 – prepare to have fun!

The supply list for the Mystery Quilt is posted on our website on the TSW page – scroll down almost to the very end.)

Make sure you sign up if you are planning to participate, so we will have the correct number of handouts.

Phyllis G and Rhonda D

We had a wonderful Quiltathon yesterday [May 2, 2013]. Thank you to everyone who participated! We now have 64 new quilts ready for delivery and many waiting to be turned and quilted. Several members took quilts home to finish.

The room was full of members sewing, pinning, trimming, turning, pressing, doing hand work, and visiting with old and new friends. With so many machines, the balance between all phases of construction was perfect. Thank you to everyone who responded to Pam’s plea and brought a machine (or 3 machines in Betty’s case!).

Thank you to experienced members who mentored those learning new skills. At least one new member did free motion quilting for the first time — with very nice results.
Special thanks to Pam Brown and Laura Barrett who did a superb job instructing and overseeing pinning and trimming.
Laura arrived early, helped set up, stayed until lock-up time, and spent the day solving problems. (Where can we set up one more sewing station??)

Pizza and salad at noon provided just the right break. Thank you to Carolle for the idea and follow-through and, as always, thanks to our gracious and efficient hospitality crew.

Our guild members make a great team, and the recipients of our quilts appreciate you.

Pam Beebe & Anne Dondero