I needed to make binding today for I quilt I made for my friend, Cheryl Lynch - she asked that I make something for the gallery for her soon to be published book - can't show you a photo of the quilt, but I can tell you I used all Kaffe Fassett fabric from Glorious Color, Liza Lucy's on-line resource for all things Kaffe. I'm using the Venetian glass pattern for the binding - I only use bias binding - I love the process of making the binding. I start with a square of fabric large enough to give me the needed 236 inches of fabric.
Once I get my binding tube together I use a smaller cutting mat to slip into the tube to cut my binding. This is not a great photo, but hopefully you understand. By slipping the mat inside of the tube you can simply spin the tube as you cut your binding.
Here are two important tools I cannot live without when it comes to binding. The red laminated paper, called the "Strip Ticket" is invaluable - one side has an illustrated step by step instruction of how to make continuous binding, and the reverse side has a chart listing the amount of fabric needed according to your binding width and desired length. You can find a version of the Strip Ticket in most quilting shops. The Fons and Porter Binding Tool is a relatively new tool for me, and I don't know how I lived without it - take my advice - you need it - you will get a flat final seam every time.
Too close for comfort - today I calculated that I needed 236 inches of binding. That was a loose estimation - my border is scalloped - oh no, I cut exactly 236 inches. I like to have a few extra feet of binding. Panic - slightly - I didn't have any more fabric left! I could not believe it - 4 inches of leftover binding - way too close for comfort!
Tonight's healthy dinner is vegetarian, actually vegan - we are having Sauteed Greens and Cannellini Beans accompanied by a slice of wheat berry bread topped with carrot and fennel bruschetta. You can follow the beans and greens recipe as written - it is only 270 calories per serving. Instead of using canned cannellini beans I used dried calypso beans - aren't they beautiful? I like making something with dried beans on a Monday - makes me feel like I'm back in Louisiana where they make red beans and rice on Mondays, giving the women time to do their laundry - I didn't do any laundry today! The kale is from the West Chester Grower's Market - kale is so beautiful - I've been known to use it in bouquets on the dinner table.
I'm not a real gadget person in the kitchen, but I do love these small 2 ounce measuring cups from OXO - great for portioning out oil - at 100 calories per tablespoon you really need to watch portions.
Here's dinner - served in and on gorgeous pottery from Willi Singleton, an amazingly talented artist who resides at the base of Hawk Mountain. To make the carrot and fennel bruschetta I simply sauteed in 2 teaspoons olive oil - 5 sliced carrots, 1/2 cup chopped fennel, 1/4 cup chopped onion, 1 minced clove of garlic, 1 tablespoon capers, 4 diced dried apricots. I finished the bruschetta with a handful of chopped parsley, and then spread the mixture onto the bread - loaded with whole grain goodness and a powerful blast of Vitamin A - it's all good for you!