Category Archives: family

Seventh Grandson Quilt-for Quilt Festival

I just now heard about the virtual Fall Quilt Festival at Amy’s blog. Convenient, since I recently made my first quilt in more than 25 years, and the first for one of my grandchildren, now numbering nine. This blog post is my entry into the festival fun, and will be redundant to many readers of my blog. But even they might like to hop over to Amy’s and join in, if only to browse the many, many wonderful quilts and their stories.

When I decided to make this gift, we didn’t know the sex of the child. The parents love the outdoors and live in the forest, so I decided to do a farm or woodsy theme. When I visited a quilting store, these fabrics were the only ones that seemed to fit my vague imaginings.

The quilt was finished in time for the pre-birth baby shower, where a total of four handmade quilts were given, mine definitely the homeliest. Also the largest; it is approximately “crib sized.” It was tied with six strands of embroidery floss, and designed following the ultra-simple pattern I used for the other two baby quilts I made long ago. I backed it in yellow popcorn Minky.

At completion I wrote a long blog post with many photos of the process, which you can visit if you want to see just how rough my work was!

 

The Child came into the world just two days ago, and as I type, my daughter is holding him nearby, wrapped in the very blanket!

 

The Boy Has Arrived and is Looking Around

I was cheating a little bit, or declaring in faith, I will let the reader choose, when I recently put on my Blogger profile that I am grandmother of nine. Number Nine arrived today, on his due date. He is the seventh boy. Each grandboy who is the oldest of his siblings–and in all three families of my married children the oldest child is a boy–has a name that begins with C.

But these patterns are not so engaging as was this slippery child as he emerged into daylight and his mother’s arms. I was impressed at how the staff at this small-town hospital encouraged all the practices our generation had to fight for. Baby was birthed and instantly put on his mom’s chest, and no one wanted to disturb him for a very long time. Eventually he was swaddled, and while his mom ate supper I rocked my grandbaby and sang lullabies. It’s been quite a few years since my last opportunity, but I still remember the songs about colors of ponies, Daddies gone hunting, and the Wind of the Western Sea.

A newborn baby has a way of startling us oldsters–and all of us are old and dried-out by comparison–into catching a glimpse of the mystery and wonder of life. What else on earth but a freshly-born human is so fascinating in that he is clearly one of our kind, but out-of-this world new and different. No wonder I like to think that they fall out of Heaven, or that storks bring them.

Waiting-and Ropas Viejas

I’m at my daughter’s in the north country, waiting on Baby to arrive. And I brought the recipe with me for the spicy shredded beef the Mexicans call Ropas Viejas. Several people said they would like that recipe after I mentioned having made it in my last post. I got this recipe from Sunset Magazine a long time ago.
This is just a photo copied from my first post about this place, because it’s a shame not to have a picture, it is so lovely up here. As soon as I arrived I glimpsed another part of the deer clan that call it home as well, Crazy Doe and her fawn, and Split Ear (young buck). Maybe I will get some more deer pictures while I am here.

Ropas Viejas

2# boneless beef chuck, trimmed of most of the fat
Place in a 5-6-quart pan with 1/4 cup of water. (I always use cast iron, but I don’t think it’s necessary.) Cover and cook over medium heat for 30 minutes. Uncover and cook until liquid boils away and meat is well-browned; turn as needed.

Lift out meat. To pan, add 3 tablespoons red wine vinegar; scrape to loosen browned bits. Stir in 1 1/2 cups beef broth, 2 tablespoons chili powder, and 1 teaspoon ground cumin.

Return meat to the pan, bring to a boil, cover, and simmer over medium heat until meat is very tender and easily pulled apart, about 2 hours.

Let meat cool, then tear into shreds. Mix with remaining pan juices. Use to fill enchiladas or burritos.