
A great sunrise from earlier this week:

I was very slow to leave the house this morning. (My Friday classes don't begin until next week.) Luckily I was still home when the mail came, including a great little care package from a friend in South Carolina!
Here are a few pictures of the fall colors around campus today. I was trying to wait for a sunny day, but it's been raining all week and I'm afraid the leaves will fall before I get to take sunny pictures!



Cranberry/Lingonberry Tea Cake
(adapted from Sundays at the Moosewood Restaurant)
2 cups (470mL) fresh or frozen cranberries or lingonberries (chop cranberries well, lingonberries can be whole)
½ cup (120mL) brown sugar
½ cup (120mL) finely chopped nuts (original recipe calls for almonds, I usually use walnuts in the
2 tsp (10mL) cinnamon
¼ tsp (1mL) nutmeg
Mix and set aside.
1 cup (235mL) sugar
Cream butter and sugar.
1 cup (235mL) sour cream (low fat or fat free are ok, so is good old-fashioned sour cream)
2 eggs (beat slightly first)
Add to butter/sugar mixture, mix well.
2 cups (470mL) unbleached white flour
1 tsp (5mL) baking soda
1 tsp (5mL) baking powder
1 pinch salt
Sift together (I never actually use a sifter) and mix with wet ingredients (don't overmix).
Spread half the batter into a bundt pan (or another pan with a hole in the middle) or an 8” (20cm) round cake pan. Sprinkle the berry mixture over the batter (I don’t usually need all of it, actually). Spread the remaining batter carefully over the top. Bake for 50-60 minutes at 350F (177C). Allow to cool partially. Remove from pan, invert on a plate. Sprinkle with powdered sugar before serving. Enjoy!
(I’ve used metric volume measurements, rather than weight, since I was converting from US measurements - let me know if you have any questions.)

















Not much quilt activity going on this week b/c I have my first visitor here in Finland! A friend is visiting from Estonia. The Swedish king and queen also visited Vaasa this week to mark the city's 400th anniversary (Finland belonged to Sweden at the time the city was founded), and not to mention that I've been busy working b/c my classes begin on Monday!






I have quilted The Color Purple quilt, but I'm afraid I'm not done. I know that the cardinal rule of quilting is that the quilting needs to be evenly distributed over the quilt and this isn't. I quilted in the ditch around each 6" square. Then I quilted diagonally through the beads/pearls/almonds, making side to side squiggles in the beads/pearls/almonds - similar to what I did on the citrus zipper quilt. (My machine quilting skills are very basic - if something works, I want to do it again.) This isn't so different from my pink and brown pinwheel/snowball quilt (in the ditch/diagonal with detail), except those blocks were smaller and the swirl was wider, so the quilting was more evenly distributed. 
I wasn't going to make the coasters, but then I was surfing around and found this easy coaster idea from Pearl Bee. I used what I cut off the edges of the back after quilting and found I did have enough scraps after all! I used the pale green striped binding fabric for the backs. Each is quilted differently - one free motion with a spiral, one with zig-zag stitch, another with a cute leaf stitch on my Bernina, and the last one in the ditch. 


