I am quite proud of my achievements as I have had some of these quilt tops sitting around for a while as I thought the process of preparing then quilting them to be quite daunting.
But as it turned out it wasn't that hard you just need time to prepare the quilt and make sure you don't spray your ironing starch about with gay abandon as Miss Fish found out last week when she went skidding across the kitchen tiles , and came crashing to the ground. I felt a bit guilty about that I must remember to put a towel under then ironing board first to catch the over spray.
So now just to sell them to fund more quilts.
Now to the bean salad this is what I served with my chicken dish for my Anniversary dinner. It is very simple and only takes about 5 minutes to make. I served it on some sliced baby cos lettuce leaves, the crunch of the leaves went well with the creaminess of the beans. You can use any canned beans you like, I choose a can of 4 bean mix.
1 x 380 - 400 can beans, drained and rinsed, 1/2 stick celery finely diced, 1/4 capsicum finely diced, 1 tbsp finely diced cucumber, 1 tbsps chopped fresh mint, champagne or white wine vinegar, extra virgin olive oil, salt and pepper
In a small bowl mix together first 5 ingredients. Pour over just enough oil to make the beans glisten, approx 1 dessertspoon, season with salt and pepper. Add approx 2 tsps vinegar, stir then taste you want a slight tang but not a biting sharpness from the vinegar.