Wednesday, September 16, 2020

Utah Quilt Guild's RemoteFest 2020!

Coming up TOMORROW!  September 17 ~ 19th, the Utah Quilt Guild is going to play host to their annual Quilt Fest, and this year it will be a "RemoteFest"!  

I am excited for this event.  In these times of Covid, this seems like a great solution. There will be a total of 9 virtual quilt classes offered, including one I'll be teaching, "Oh, My Stars! (& Garters!)

Anyone can sign up, since it is all online. It's not too late to Register, and the registration is all-inclusive.  You will have access to all the classes from Sept 17th through October 3rd.  There are sevem different workshops and two lectures.  Click HERE and scroll to the bottom to see the lineup and class descriptions.  My class will be available tomorrow at 11:00 am, MST.  A few of the classes have patterns associated with the class.  My pattern is available in a digital format at my Etsy shop and may be downloaded here:  Oh, My Stars! digital pattern.

The cost is $49 for guild members and $70 for nonmembers, but you also receive a subscription to the guild newsletters and one-year membership for that price.  All the classes have been pre-recorded, so I can't wait to sit back, (breathe), relax and sew together with a few hundred of my quilting friends. Virtually, of course!  Also, we have been in the process of moving, so the tv just got set up.  Hope this works!

Here is my Checklist to get ready for RemoteFest 2020!

**Machine:  Clean and oil the machine (look online for a YouTube tutorial).  Insert a brand new needle (find the tin of needles!).  Wind 3 or 4 bobbins of SoFine #504.

**Sewing Kit:  Re-pack "Snippets" bag to keep all my tools close at hand: scissors, thread nippers, pins in my favorite pincushion, small trash-stasher, Frixion pen, pencil, sewing machine brush, and a few pairs of readers.  Change the rotary blade. 

**Projects:  Get a new project bin for each class.  Assemble fabrics.  Press and cut fabrics according to Cut Lists for each project.  Label pieces or put them in baggies. 

**Sewing Space:  Prepare the sewing room like it's a retreat!  Tidy sewing area, put other projects away, sort fabrics, dust the tabletops, pick up pins and threads then vacuum the floor.  Set up sewing space with a triangle-type arrangement:  sewing machine, pressing station, tableside cutting station.  Fill a pitcher with filtered water from the fridge for the iron, fill the misting bottle.  Gather the ruler(s) I need and put the rest away.  

Make sure there is enough light, then make room for the laptop to watch the class online.  Grab favorite snacks and stock the mini-fridge.  Get the crockpot going so I don't have to worry about dinner!  (Recipe below).

This should be fun!  Hope so - I get so nervous in front of the camera!  It's so much different than teaching actual people!!

Favorite Quilt Day Recipe:
Slow-Cooked Pork Carnitas

In a crock pot, combine:
2 to 3 lbs. meat  (boneless pork ribs, loin, roast, etc.) 
1 to 2 cans beans, rinsed and drained  (black, red or pinto)
1 medium onion, about 1 c., chopped
2 cloves garlic, minced
2 T. chili powder
1 T. cumin
1 T. salt
1-1/2 t. oregano
4-oz. can of green chilies (optional)
Cover with water. Simmer in a crockpot all day on low, 6 to 8 hours, until meat can be shredded with a fork, and beans are tender.  

Spread 1/4 c. shredded meat on a soft flour tortilla, cover with grated cheese.

Fold tortilla in half and brown on both sides in a frying pan. Cut into triangles and serve with salsa, sour cream and/or guacamole.

Fold ends toward each other 1 inch and roll into a tube shape.  Deep fry until golden brown.
Serve over a bed of shredded lettuce and top with guacamole and sour cream.

Add your choice of chopped tomatoes, shredded lettuce, salsa, sour cream, guacamole, green onion, sliced olives.  Fold one end over and roll into a tube. Top with “Stokes Green Chili Sauce with Pork” for a real treat!

In each bowl, place: 1/2 c. shredded pork, a generous scoop of guacamole or avocado chunks, then pour in 1 to 1-1/2 c. chicken broth.  Top with Tortilla chips, grated cheese, sour cream, sliced green
onion, sprigs of cilantro, lime wedge.

Use shredded meat as a base for Tacos, Tostadas, Enchiladas, Taco Salad, Nachos. 
NOTE:  Can also be made with chicken breasts - reduce cooking time to 4 hours.  Delicious!

1 comment:

  1. I don't think I'll be able to attend any of the classes, but it sure sounds like a good idea during the Age of COVID. Thanks for the recipe - I'm going to try it out this week :)


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