PROGRESS

Designing is complete, the sun has been eliminated, and basting has begun...... I'm not a fast quilter since I don't free motion......speed is never my goal.....quality is!

To answer two readers' questions.............size is about 43" W X 54" L.  It will be faced with a hanging sleeve..  And yes it will be available for sale.  Let me know if you want this one before it goes on the 'open market'.  Contact me for further info.

SLOW GOING

It seemed as though my vast collection of Asian fabrics would last forever, ahhh but nothing really does, does it?  Finding creative ways to fully utilize every last remaining piece has begun to take extra time.  This project is no exception.  It was probably pieced faster than the time spent pulling fabrics, auditioning, & finally cutting pieces as the background developed.

Here are two in-progress views......stay tuned as the work goes on.....

FEATURED ARTIST OPENING

 Our long awaited for Woolworth Walk Gallery Featured Artist month began last night with an opening reception.  

Judy Simmons and I welcomed many fiber friends and car club buddies with refreshments and smiles.

Look closely and you'll notice a red dot on the description label next to my art quilt featuring fall trees....yeah....a red dot indicates the piece has been sold!!

I've had problems getting the video uploaded....I think it now works, however it plays too quickly so watch fast.  In the meantime I'm gathering some photos to post soon. 

FEELS GOOD TO BE WORKING AGAIN

 A nearly 3 week break has been the longest I've EVER gone without creating a project.  Good to be back working!!!

Pulled out some of my mono printed cottons to piece a background.....subject not yet decided.....so many possibilities!!!

WISCONSIN ROOTS MEETS THE SOUTH

 In the past a large vegetable garden was a given for my household.  That is till we moved to the mountains where our rocky and poor soil made that out of the question.  However, being empty nesters, pots became more a more sensible choice for us.

I may have gone Southern!  Our tomatoes all ripened at the same time.  My buddy Carole posted her tomato recipe on her blog and it looked so tempting, check it out here.  I didn't have the ingredients on hand so I used Paula Deen's recipe instead.....both I'm sure are equally delicious.

But you can't take this Cheesehead out of Wisconsin totally....to accompany our meal we enjoyed 'Spencer Steaks' on the grill.  We have a large order of steaks and brats shipped to us twice a year from Sheboygan, WI -  Mieseld's Meat Market. Describing them as 'steak' is misleading....they are actually a tenderized steak...more like a minute steak.  And ooooohhhhh so much better.  I teamed mine with Wisconsin herb goat cheese.  

I still enjoy cooking, yet restrictions on input/calories can be a bummer as my age marchs on.  I'm back to sewing, Yeah.....body pretty much all healed so expect some creative posts soon.

IN LOVE WITH INDIGO

 If asked, I'd respond my favorite color is blue....indigo blue specifically, followed closely by the color red.

Finally I look less like The Bride of Frankenstein post 3 weeks from my surgery and itching to 'do something'....'anything.'

Our Fiber Frenzy group gathered at Judy's for indigo dyeing yesterday......oh bliss.

Our accumulation of resists used to add texture/patterns.

A special shout out to our host Judy who had our indigo pot prepared as we arrived.....

I prepared my fabric into bundles at home which sped up the dyeing process.  As you can see here, some have had their dip and have already turned from green to blue as oxygen hits the fabric.....a few were beginning to turn.  

Here are my efforts drying.....foreground.....our usual refreshment!

Susan patterned two small pieces with wax the evening before.....I swooned when they came out of the indigo pot!!

Judy has been totally smitten with heat press eco printing. As is typical in any kind of printing/dyeing, not all pieces are to our liking.  Cleverly, she over-dyed a few of those pieces.....totally successful! 

Kathie too has been in an eco-print frenzy and did likewise as well as some traditional folded shibori type indigo dyeing.

Both Kathie (left) and Judy (right) dyeing scarves and discovered more patterns developed if they folded the fabric while wet, instead of wetting after folding.

Lunch time view of our achievements from Judy's porch........ 

......Where we were able to enjoy their beautiful gardens and long view of the mountains.

After spending nearly 3 weeks recovering prone on our couch watching trash tv, this day was such a treat, but boy was I pooped when I got home.  Next month....back to micro-wave dyeing......yeah....

THREE CATS INDIGO

 Slowly I'm getting back to my studio and feeling better each day. So pleased to complete this special art quilt.

"THREE CATS INDIGO”

 30.5” x 31.5”  © Mary Stori

SOLD

Authentic vintage Three Cats Indigo discharge printed fabric

printed in England and South Africa using the original traditional copper rollers with patterns etched onto the surface.

PLEASE JOIN ME

Mark your calendars......

The historic Woolworth Walk Gallery will highlight the work of fiber artists Mary Stori and Judy Simmons in the FW Gallery for the month of September.  

Join the artists at the opening reception Friday, Sept. 2, 2022,    5-7 PM. at 25 Haywood St., Asheville, NC.

Mary created numerous pieces to celebrate fall mountain themes for display in the upper gallery. Several larger focal wall art quilts will hang from the stairwell railing, while a larger collection of her work will be hung in the lower level (space 235). Purchased pieces can be retrieved at the point of sale.

Mary's wall art quilts provide a diversity of style and construction methods, offering a fresh approach to the tradition of quilt making. Using various techniques, her work incorporates color, light, shadow, and texture, not unlike the features admired in other more familiar mediums that are displayed on walls. Visitors can delight in expanding their appreciation and understanding of art quilts.

BIRCH TREES  -  27" X 20"

SOLD

LIKED/NOT LIKED/WARMING TO IT AGAIN

 When this piece began, though far from my normal working style, I had positive hopes for it.  By the time it was assembled I no longer  felt that way. 

Analyzing it while pondering how to quilt the piece, I realize it was too disjointed (at least in my view).  But now that close straight line quilting has begun, which are joining all these elements I'm beginning  to feel more positive.

FAIR FOOD

A shout out to my friend Lynn who shared the menu available at the Wisconsin State Fair.....no state fair does it better.....let the drooling begin........ 

Apple Fries (deep-fried sliced apples coated with sugar and caramel) 

Arctic Bug Blast Slush (blue raspberry slush topped with whipped cream and edible bugs, including a scorpion)

Batter-Infused White Cheddar Cheese Curds (served with side of ranch)

Beer Garden Brat On-a-Stick (deep-fried beer-poached brat in a beer and mustard batter, rolled in pretzel crumbs, and served with beer cheese dip)

Black Bean Burrito Balls (deep-fried balls of black beans, sweet corn, cheese, and spices served with zesty chile lime sauce)

Bloody Mary Popcorn (popcorn topped with tomato, horseradish, worcestershire sauce, and celery salt)

Blue Moon Nacho Fiesta Burger (1/3lb. burger on a toasted bun with queso cheese, fresh pico de gallo, jalapeños, and tortilla strips)

Brandy Old Fashioned S'more On-a-Stick (milk chocolate-covered brandy old fashioned whipped cream topped with white chocolate, and a dried cherry and orange slice)

The Bug Apple On-a-Stick (chocolate-covered apple coated with edible june bugs, crickets, worms, and ants)

The Caramel 'gOat' Meal Bar (goat caramel and nuts streusel bar) Chicken Bacon Ranch Waffle Stick (belgian waffle stick filled with

chicken, drizzled with ranch dressing, and topped with bacon) Chicken Schnitzel Tenders (served with side of ranch)

Chili Cheeseburger Colossal Onion (fresh colossal onion topped with loaded homemade angus chili and cheddar cheese with a side of chipotle mayo)

Chimichurri Steak Tots (marinated skirt steak and tater tots topped with chimichurri sauce)

Cinnamon Toast Crunch Latte (nitro coffee mixed with Cinnamon Toast Crunch infused cereal milk served with a cereal crust rimmed cup and whipped cream)

Clam Chowder Fries (fries topped with clam chowder, bacon, and chopped green onions)

Cookie Pie Slice (flavors include Cow Pie Brownie and Cookies & Cream)

Country Fried Riblets (deep-fried Baby Back Duroc pork riblets with country gravy)

Cowboy Quesadilla (quesadilla with cheese, shredded BBQ chicken, corn, and black beans served with sides of salsa and sour cream)

Currywurst Plate (Usinger’s bratwurst with house-curry sauce served on a bed of frites)

Deep-Fried Buffalo Chicken Wing Dip (deep-fried shredded chicken, cream cheese, shredded cheese, and buffalo sauce dip)

Deep-Fried Mashed Potatoes On-a-Stick (cheddar bacon or garlic) Deep-Fried Ravioli (stuffed with cheese)

Dirty Martini Dip with Homemade Chips (bleu cheese dip with green olives and onions served in a martini glass with a side of chips)

Dirty Martini Irish Beef Nachos (homemade chips topped with Irish beef, warm dirty martini dip with olive, bleu chesse, and onion garnish)

Donut Dog (all-beef hot dog wrapped in bacon in a fresh glazed Long John donut bun drizzled with icing)

Elk Philly Cheesesteak (sliced Elk steak, sautéed peppers, onions, and cheese served on a toasted hoagie)

Fish Fry Bombs (hand-breaded Atlantic cod, house slaw, and fries all in one deep-fried bite served with lemon vinaigrette and side of tarter sauce)

Flamin' Hot Cheetos Chicken On-a-Stick (deep-fried chicken skewer breaded with a special seasoning blend and Flamin’ Hot Cheetos dust drizzled with chipotle ranch)

Fried Pickle Cheese Curd Tacos (pickles, cream cheese, and freshly battered white cheddar cheese curds deep-fried in a taco topped with raspberry chipotle sauce and fresh greens)

Frito Rodeo Bark (milk chocolate bark with salty corn chips and creamy peanut butter)

Frozen Custard (vanilla or chocolate custard in a cone or dish with assorted toppings)

Frozen Custard Sundae (various toppings)

Gourmet Granola Bars (flavors include honey almond, almond chocolate, turtle mocha, caramel apple, or espresso almond chocolate)

Gummy Bear Brat (bratwurst infused with gummy bears served on a bun topped with a honey mustard drizzle and gummy bear garnish)

Hawaiian Tots (tator tots topped with white cheese sauce, spam, onions, pineapple pepper blend, jalapeños, and cilantro)

Hoagie Seafood Sensation Sandwich (crab and lobster sensation meat topped with sliced cucumbers and coleslaw on a hoagie)

Ice Cream Flight (choose between any four flavors for a sharable treat)

Irish Caramel Affogato (scoop of vanilla ice cream topped with Irish Whiskey coffee caramel and a shot of cold nitro coffee)

Jalapeño Lamb Stick (5 oz. lamb snack stick)

Jalapeño Popper Bratwurst (Usinger’s smoked cheddar jalapeño sausage topped with crumbled bacon, jalapeño cream cheese, and Thai pepper jelly)

Kettle Range Bratwurst (antibiotic-free bratwurst on a pretzilla bun)
Kettle Range Hot Dog (100% grass-fed all-beef hot dog on a pretzilla bun)

Lamb Stick (5 oz. lamb snack stick; flavors include plain or Wisconsin cheese)

Mama's Moonshine Fudge (chocolate fudge infused with moonshine; flavors include straight-up or apple cinnamon)

Mexican Street Corn Popcorn (popcorn topped with sweet corn, lime, chili, chipotle, salt, and cojita cheese)

Miltown Bratwurst (Usinger’s bratwurst topped with sautéed mushrooms, onions, and aged cheddar cheese)

Milwaukee Dog (hot dog with mustard, onions, relish, and topped with deep-fried pickles with Skunk Hollow Spicy Ranch)

Nutella Oreo Cookie Crumble (original funnel cake with powdered sugar, Nutella, homemade whipped cream, and Oreo cookie crumbles)

Olympia Granola & Yogurt Mixed Berry Parfait Popsicle

Peño Pretzel Popper Brat (10-inch jalapeño cheddar bratwurst wrapped in pretzel dough with coarse pretzel salt, fresh cut jalapeños, and white cheddar sauce served with house-made jalapeño cream cheese)

Peño Pretzel Popper Dog (1/4lb. all-beef Nathan’s cheddar jalapeño hot dog wrapped in pretzel dough with coarse pretzel salt, fresh cut jalapeños, and white cheddar sauce served with house-made jalapeño cream cheese)

Pickle Cotton Candy (flavors include dill pickle or spicy pickle)

Pickle Jerky On-a-Stick (pickle-infused beef jerky)

Porker Poutine (french fries smothered with pulled pork, beer BBQ sauce, bacon crumbles, cheese curds, crushed pork rinds and fried pickle chips)

The Sconnie Slugger (deep-fried beer brat and cheese curds topped with “dijonaise,” and German sweet and sour cabbage)

Shepherd’s Pie Grilled Cheese Sandwich (cheddar and American grilled cheese sandwich stuffed with Irish beef, mashed potatoes, and corn)

Shrimp & Avocado Tostada with Spicy Tropical Tequila Sauce

(corn tostada shell, a layer of avocado, pico de gallo, shrimp, and cilantro, drizzled with a spicy tropical tequila sauce and served with a lime wedge)

Shrimp Poke Bowl (poke bowls filled with white rice or salad, various toppings, shrimp, and choice of sauce)

Smoked Chicken Dinner (smoked chicken dinner served with French fries, coleslaw, dinner roll, and dessert)

Smoked Chicken Wings

Southwest Fiesta Burger (1/3lb. hamburger with black bean and corn salsa, avocado mash, and spicy lime and cilantro-infused Hatch chile crema topped with melted white Chihuahua cheese)

Sriracha Breaded Cheddar Cheese Curds

St. Louis Gooey Buttercake (vanilla or chocolate buttercake with a cream cheese middle frozen on-a-stick, topped with choice of fruits, nuts, and syrups)

Strawberry Cheesecake Tater Tots (cinnamon and sugar tater tots topped with cheesecake filling, strawberry topping, and whipped cream)

Surf & Turf Sliders (pulled pork, tropical slaw, Tropics’ signature pineapple mango salsa, coconut shrimp, and jalapeño aioli sauce all on a fresh Hawaiian sweet roll)

Walking Banana Explosion (bag of Nilla wafers topped with vanilla pudding, sliced bananas, nutty bar bits, whipped cream, and a cherry)