May Apples

The May Apple was once called the witches umbrella and thought to be used as a poison. The English version of this plant has much lore told of it, being called Manroot (mandrake) believed to be alive and its screams when pulled from the ground would render a man insane. The Mayapple is also known as: Devil's Apple, Hog-apple, Indian Apple, American Mandrake, American May Apple, Racoonberry, Wild Lemon




SQUISHIES

My quilted bag swap arrived today - feeling so international - my first squishie from Austria. Lovely Sabine sent me this gorgeous bag with all the extras. It is nice to get other country's magazines, but alas to read it! The little pattern for making pillows with charms - now that is a weekend project must.

And this treasure trove, also arrived today. Thank you Pauline (PhoenixHeirlooms). My swap mate for the Once Upon A Season - Australian Swap. I love the apple core block, but so bad at curves so this is a treasure. And it is a reminder of the farms past orchards. And again magazines from her country UK - my SIL just had to borrow the one for the recipes! Thank you again Pauline.

PROGRESS & PLAY

Since it peeks from under the squishie photos - this a UFO in progress of completion - hopefully by this weekend. Hand quilting, buttons to be added, beading to be done, dimensional flowers, and maybe some charms.

My playful project from the 'color list' is in lots of blocks and rows. It is going to be a puzzle to put together - looks a bit like a puzzle! Another weekend finish - I hope. Yes my Thursday thru Monday is a lot about finishes, if you notice on my posts. And a week end of constant rain - I might just get done.

MAY FOR ME

Have you been getting some ME time? Did you enjoy the updates from bloggers about the Spring Market? Hmmm - like me, did you take advantage of all the fabric sales to clear out for the new lines to come in? I was bad!!!! But when fabric is $1.50-$3.00 a yard - ya gotta!!

Maple-glazed Pork with Apples

Ingredients
1/3 cup maple syrup
1 tablespoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup bread crumbs
4 pork loin cutlets (about 1 pound)
2 teaspoons olive oil
1/2 cup apple cider
2 medium Golden Delicious or Granny Smith apples, each cored and cut into 16 wedges

Instructions
In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in a large ziplock bag, add the pork, then seal the bag and shake it to coat the cutlets.
Heat the oil in a large skillet over medium-high heat. Add the pork and cook it for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5 to 7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy.
Serve with mashed potato and choice of vegetable.

These were the next pieced blocks for Tonya's May for Me Mystery quilt along. Aren't they pretty? I can't wait to put all the pieces together. The Punctuations fabric line I am using with this project is working up so sweetly.

There are lot's of 'all most done' projects all over right now. My hopes are to get many finishes with this rainy weather that is going to be with us for the next 4-5 days. Once that sun comes out, lots of mowing and cleaning flower beds for planting. So hopefully - if you can stand it - lots of photos of finishes on Monday.




Mayapple, daffodil, hyacinth, lily,
and by the front porch steps
every billowing shade of purple
and lavender lilac,
my mother's favorite flower,
sweet breath drifting through
the open windows:
perfume of memory - of spring.

Sewingly Yours,
Sharon