2018

January


February


Valentine's Day Treats

February 8th, 2016

Enjoy St. Valentine’s Day this week. I was looking for two things to email you. A decadent chocolate dessert and some sweet poetry.
 
When I came upon this program from a wedding we attended I knew I had to send this reading from the wedding to you. It says so much about married love.

It is a selection from “Sy Safransky’s Notebook”
 
I don’t stay faithful to Norma because I think she’s necessarily
More adorable or more worthy of love than anyone else.
I stay faithful because we took a vow to discover
What unconditional love really means.
 
The marriage is bigger than me, bigger than Norma, which is important—
Because sometimes we become very small.
But the marriage is big enough to shelter us through a spell of
Bad weather, even when we bring the rains down on ourselves.
 
Norma and I have been married nearly twenty-five years, and I’m
Still the hopelessly romantic schmuck I was in 1983.  When she was
Away last week, how did I feel?
Like a question without an answer.  Like a column of figures that          
Didn’t add up. And when she returned?
As happy as a thief slipping into a rich man’s house at night.
As happy as winter opening his eyes one morning and seeing the
Face of spring.

 
Sy Safransky

 

And the decadent dessert--  Chocolate Raspberry Tart  ---8 servings
 
Crust:
1 ¼ C. flour
1 ½ T. sugar
Pinch of salt
½ C. (1 stick) unsalted butter, well chilled or frozen 30 minutes
1 egg yolk, lightly beaten
2 T. very cold water
 
Chocolate Filling:
½ C. (1 stick) unsalted butter
4 oz. semisweet chocolate, coarsely chopped
¾ C. sugar
2 eggs
1 egg yolk
½ teas. Vanilla extract
¼ C. half and half
 
Topping:
¼ C. seedless raspberry jam, melted
1 pint fresh raspberries, rinsed and drained


Preheat oven to 375’. Grease 9” tart pan with removable bottom.  In food processor, combine flour,  1 ½ T. sugar, and salt. Add ½ C. butter and process until mixture resembles coarse meal. Combine egg yolk and water. Gradually add to flour mixture and process until dough just holds together.
 
Press dough in flat disk and wrap tightly in plastic wrap. Chill 30 minutes. Using floured rolling pin, roll out on floured surface. Press into bottom and sides of prepared pan. Line crust with foil and fill with pie weights or dried beans. Bake until edges are slightly browned, 10-15 minutes. Remove pie weights and foil, and continue baking 5 minutes, until golden brown. Remove from oven and cool on rack. Reduce oven temperature to 350 degrees.
 
In heavy saucepan, melt ½ C. butter and chocolate over low heat. Add ¾ C. sugar, egg yolk, and vanilla and stir until smooth. Remove from heat. Stir and in half and half and pour into prepared pastry. Bake 25-30 minutes or until center is nearly set when shaken. Remove from oven and cool on rack, to room temperature.  Remove from pan. Using small brush, spread half of the melted jam over top of tart. Carefully arrange fresh raspberries over jam and drizzle with remaining melted jam. Serve at room temperature or chilled.

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The first gathering for the Yellowstone Wildlife quilt will be this Friday, February 12th, 1-4pm. You can email or call (406.587.8213) to place your order for a kit and reserve your spot in class. I am really looking forward to these afternoons together as we work on the quilt that is bound to be a family heirloom. I have asked Elizabeth, who did the coloring on the sample to be on hand for the first session to show you the coloring technique. 

Kits will be available very soon though we don't have a picture of the final quilt. You can pre-order by following this link. The finished quilt will be 57" X 64" and costs $134.99. Kits include pattern with 12 line drawings, fabric for stitching (including stabilizing muslin), piecing and binding, Cosmo embroidery thread, two Micron tracing pens and embroidery needle. Also includes the book, "Gramma and Grampa's Adventures in Yellowstone Park".

Plan on making an heirloom for someone really special to you-- an adult or child.  

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2016 Retreat Dates at Nine Quarter Circle Ranch have been set!   June 12-14 and September 15-18. Prices for the retreat are $399 for two nights and $525 for three nights. Call or email to reserve your spot. 406-487-8213.

Project details to follow. Join us in this beautiful setting in Gallatin Canyon for a three days of delicious food, quilting and wonderful comaraderie.

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Olfa Folding Mat

 We introduced these mats before Christmas and we can still order them for you if you would like. 20% OFF! Order by following this link.

Remember Morley? We've ordered more of his patterns and we would like to send one your way. Follow this link to order.

Snow Happy

 We saw this new book from Robin Kingsley of Bird Brain Designs and knew we had to have it and offer it to you. Order by following this link

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Just in time for Valentine's Day! My "Oh So Sweet" quilt combines beautiful giclee prints and simple embroidery for a wonderful quilt. Get this keepsake now for 50% OFF! Order by following this link



 

 

 

You never know what you'll find while cleaning out a quilt shop. Here's something we found that you might just love. The "Ultimate Template Maker". Use the Ultimate Template Maker for Duplicating or making any desired shape. Build any design quickly and easily, with no math needed! Make Wedges, Blocks, Triangles, Squares, Hexagons, Octagons, and more. Transfer a design from one place to another. Twist it, bend it - it won't break! Order by following this link.


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Silk Ribbon Sale

Let us pick out an assortment of 10 colors and widths (4mm or 7mm) for $10. Follow this link to order.


Grab Bag of Patterns